Article
Multidisciplinary Sciences
Lifeng Tian, Hao Zhang, Shilong Yang, Anna Luo, Peter Muiruri Kamau, Jingmei Hu, Lei Luo, Ren Lai
Summary: This study found that OTOP1 channels in six vertebrates were directly activated by extracellular alkali, and key mutations reduced the channel's affinity for alkali without affecting acid activation. Therefore, it can be inferred that the OTOP1 channel is involved in alkaline sensation in vertebrates.
NATURE COMMUNICATIONS
(2023)
Article
Biology
Bin Li, Yan Wang, Alexis Castro, Courtney Ng, Zhifei Wang, Haroon Chaudhry, Zainab Agbaje, Gabriella A. Ulloa, Yong Yu
Summary: This study reveals the importance of two extracellular loops in human Otop1 channel function, with residue H229 critical for proton sensing and the S11-12 loop essential for the channel's structure and function.
COMMUNICATIONS BIOLOGY
(2022)
Article
Multidisciplinary Sciences
Anindya Ganguly, Avinash Chandel, Heather Turner, Shan Wang, Emily R. Liman, Craig Montell
Summary: A new acid taste receptor in fruit flies has been discovered, which is related to proteins associated with the OTOP1 channel in mammals. This receptor plays a role in the perception of acid and sweet tastes in fruit flies.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2021)
Article
Chemistry, Multidisciplinary
Chenxu Zhao, Hong Zhang, Masaud Almalki, Jia Xu, Anurag Krishna, Felix T. Eickemeyer, Jing Gao, Yu Mao Wu, Shaik M. Zakeeruddin, Junhao Chu, Jianxi Yao, Michael Gratzel
Summary: Defects at the interfaces and grain boundaries of perovskite films can lead to poor performance and stability of perovskite solar cells. This study introduces a new strategy of incorporating alkali-functionalized polymers into the antisolvent solution to manipulate the crystallization process of FAPbI(3)-rich perovskite. The synergic effects of alkali cations and poly(acrylic acid) anions effectively passivate the defects and improve the power conversion efficiency of the perovskite solar cells. The rubidium-functionalized poly(acrylic acid) also reduces the risk of lead ion leakage and enhances the operational stability.
ADVANCED MATERIALS
(2023)
Article
Engineering, Marine
Alexander Kasumyan, Olga Isaeva, Le T. K. Oanh
Summary: This study examined the taste attractiveness of 21 amino acids and 4 taste substances for barramundi, and investigated their feeding behavior. The results showed that citric acid, cysteine, and alanine were palatable, while sucrose and 7 amino acids had an aversive taste. Barramundi often made repeated grasps and rejections of pellets, leading to the destruction of the pellets.
JOURNAL OF MARINE SCIENCE AND ENGINEERING
(2022)
Article
Chemistry, Multidisciplinary
Yunpeng Xu, Pingwei Cai, Kai Chen, Qingsong Chen, Zhenhai Wen, Long Chen
Summary: This paper proposes a hybrid acid/alkali all-COFs battery that combines a pyrene-4,5,9,10-tetraone based COF cathode with an anthraquinone based COF anode. The battery demonstrates high discharge capacity, energy density, and cyclic stability.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2023)
Article
Food Science & Technology
Qian Chen, Huan Xiang, Yongqiang Zhao, Shengjun Chen, Qiuxing Cai, Yanyan Wu, Yueqi Wang
Summary: Fermentation in traditional fermented golden pompano plays a vital role in taste formation, involving complex metabolic reactions. The taste profile of fermented golden pompano shows significant variation early in fermentation. Nutritional fingerprinting was used to identify biomolecular changes in golden pompano fermentation, highlighting amino acids, small peptides, lipids, and nucleotides as taste-related compounds. Amino acid content increased while peptide content decreased during fermentation, with glutamic acid, alanine, and lysine having the highest taste activity values and contributing the most to taste formation. Pathway enrichment analysis indicated that taste formation was primarily associated with alanine, aspartate, and glutamate metabolism. These findings deepen the understanding of taste mechanisms and provide a foundation for targeted regulation of taste formation in the fermented fish industry.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Fuminori Kawabata, Yuta Yoshida, Yuki Inoue, Yuko Kawabata, Shotaro Nishimura, Shoji Tabata
Summary: The study shows that chickens have a functional fatty acid taste receptor, GPR120, in their oral tissues, but they do not prefer oleic acid solution. Chickens are able to perceive the taste of oleic acid solution, but do not selectively ingest it.
Article
Food Science & Technology
Zongde Jiang, Zisheng Han, Mingchun Wen, Chi-Tang Ho, You Wu, Yijun Wang, Na Xu, Zhongwen Xie, Jinsong Zhang, Liang Zhang, Xiaochun Wan
Summary: In this study, roasted and non-roasted teas were compared in terms of their chemical composition and sensory properties. The roasted tea had a milder taste and lower levels of catechins and flavonol glycosides. Increasing the roasting temperature led to a decrease in bitterness and astringency, but the levels of astringent compounds varied irregularly.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Chemistry, Physical
Pingwei Cai, Wei Sun, Junxiang Chen, Kai Chen, Zhiwen Lu, Zhenhai Wen
Summary: In this study, a high-performance hybrid Zn-S battery was developed by coupling an alkali Zn anode with an acidic sulfur electrode. The use of Zn-N-4 dispersed on nitrogen-doped hollow porous carbon as the host of sulfur improved the efficiency of the battery. The hybrid Zn-S battery exhibited desired electrochemical properties, including high open-circuit voltage, specific capacities, and energy density. This work provides a promising approach for the development of high-energy and high-safety aqueous batteries.
ADVANCED ENERGY MATERIALS
(2023)
Article
Biochemistry & Molecular Biology
Xueyao Huang, Jinhua Hu, Guangxue Chen, Yongxue Liang, Jie Yan Cheryl Koh, Dingrong Liu, Xing Chen, Peng Zhou
Summary: We report that hyaluronic acid (HA) can modulate taste perception by interacting with taste compounds and mucin. Different conformations of HA impact taste perception, with high molecular weight HA inhibiting taste perception and low to medium molecular weight HA enhancing taste perception. Our findings provide insights into the conformational changes of natural mucoadhesion and mucopenetration polymers and their potential use as taste enhancers.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Saumya Sood, Lisa Methven, Dimitris P. Balagiannis, Qiaofen Cheng
Summary: The minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products.
Review
Food Science & Technology
Chunyong Song, Zhijun Wang, Hanqi Li, Wenhong Cao, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu
Summary: Taste peptides are oligopeptides that enhance the aroma and taste of food. They are classified into five categories based on their taste characteristics. Recent research has focused on the taste receptors and transduction mechanisms of taste peptides, which are not yet fully understood. This review provides a comprehensive overview of the perception of taste peptides by taste receptors, the proposed transduction pathway, and the structural features of taste peptides. Various methods, such as molecular docking, peptidomic analysis, and taste bud biosensors, can be used to explore the taste mechanism of taste peptides. The review also discusses current challenges and future trends in taste peptide research. Taste peptides derived from food proteins have the potential to be important taste substances, meeting the principles of safe, nutritious, and sustainable food development.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Yanqiao Huang, Lixia Lin, Yao Yang, Fang Duan, Miner Yuan, Bingsheng Lou, Xiaofeng Lin
Summary: The study demonstrates that tauroursodeoxycholic acid (TUDCA) can inhibit ocular inflammation and protect the cornea and retina from damage in an ocular alkali burn. This finding provides a potential therapeutic intervention for the treatment of ocular alkali burns.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Physical
Qingfeng Xu, Rulin Liu, Haotian Yang
Summary: The experiments conducted on coal samples soaked in hydrochloric acid and sodium hydroxide showed that both substances could effectively dissolve kaolinite in coal, with higher concentration solutions having a more pronounced erosion effect. However, neither could completely eliminate kaolinite. Hydrochloric acid mainly affects the surface morphology of the coal body, while sodium hydroxide produces sediment attached to the surface.
JOURNAL OF MOLECULAR LIQUIDS
(2021)