Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development
Bitterness, one of the 5 “basic tastes”, is usually undesired by humans. However, abundant literature reported that bitter fruits and vegetables have beneficial health effects due to their bitter contributors. This review provided an updated overview of the main bitter contributors of typical bitter...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-07-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250151 |
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| author | Xinyue Zhou Han Wang Ming Huang Jin Chen Jianle Chen Huan Cheng Xingqian Ye Wenjun Wang Donghong Liu |
| author_facet | Xinyue Zhou Han Wang Ming Huang Jin Chen Jianle Chen Huan Cheng Xingqian Ye Wenjun Wang Donghong Liu |
| author_sort | Xinyue Zhou |
| collection | DOAJ |
| description | Bitterness, one of the 5 “basic tastes”, is usually undesired by humans. However, abundant literature reported that bitter fruits and vegetables have beneficial health effects due to their bitter contributors. This review provided an updated overview of the main bitter contributors of typical bitter fruits and vegetables and their health benefits. The main bitter contributors, including phenolics, terpenoids, alkaloids, amino acids, nucleosides and purines, were summarized. The bioactivities and wide range of beneficial effects of them on anti-cancers, anti-inflammations, anti-microbes, neuroprotection, inhibiting chronic and acute injury in organs, as well as regulating behavior performance and metabolism were reported. Furthermore, not only did the bitter taste receptors (taste receptor type 2 family, T2Rs) show taste effects, but extra-oral T2Rs could also be activated by binding with bitter components, regulating physiological activities via modulating hormone secretion, immunity, metabolism, and cell proliferation. This review provided a new perspective on exploring and explaining the nutrition of bitter foods, revealing the relationship between the functions of bitter contributors from food and T2Rs. Future trends may focus on revealing the possibility of T2Rs being targets for the treatment of diseases, exploring the mechanism of T2Rs mediating the bioactivities, and making bitter foods more acceptable without getting rid of bitter contributors. |
| format | Article |
| id | doaj-art-4cd3704d50b8448ca316cf24a2ba8a3d |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-4cd3704d50b8448ca316cf24a2ba8a3d2025-01-10T06:56:47ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-07-011341806182410.26599/FSHW.2022.9250151Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future developmentXinyue Zhou0Han Wang1Ming Huang2Jin Chen3Jianle Chen4Huan Cheng5Xingqian Ye6Wenjun Wang7Donghong Liu8College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaCollege of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, ChinaBitterness, one of the 5 “basic tastes”, is usually undesired by humans. However, abundant literature reported that bitter fruits and vegetables have beneficial health effects due to their bitter contributors. This review provided an updated overview of the main bitter contributors of typical bitter fruits and vegetables and their health benefits. The main bitter contributors, including phenolics, terpenoids, alkaloids, amino acids, nucleosides and purines, were summarized. The bioactivities and wide range of beneficial effects of them on anti-cancers, anti-inflammations, anti-microbes, neuroprotection, inhibiting chronic and acute injury in organs, as well as regulating behavior performance and metabolism were reported. Furthermore, not only did the bitter taste receptors (taste receptor type 2 family, T2Rs) show taste effects, but extra-oral T2Rs could also be activated by binding with bitter components, regulating physiological activities via modulating hormone secretion, immunity, metabolism, and cell proliferation. This review provided a new perspective on exploring and explaining the nutrition of bitter foods, revealing the relationship between the functions of bitter contributors from food and T2Rs. Future trends may focus on revealing the possibility of T2Rs being targets for the treatment of diseases, exploring the mechanism of T2Rs mediating the bioactivities, and making bitter foods more acceptable without getting rid of bitter contributors.https://www.sciopen.com/article/10.26599/FSHW.2022.9250151bitter contributorsbitter taste receptorhealth benefitsfruitsvegetables |
| spellingShingle | Xinyue Zhou Han Wang Ming Huang Jin Chen Jianle Chen Huan Cheng Xingqian Ye Wenjun Wang Donghong Liu Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development Food Science and Human Wellness bitter contributors bitter taste receptor health benefits fruits vegetables |
| title | Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development |
| title_full | Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development |
| title_fullStr | Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development |
| title_full_unstemmed | Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development |
| title_short | Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development |
| title_sort | role of bitter contributors and bitter taste receptors a comprehensive review of their sources functions and future development |
| topic | bitter contributors bitter taste receptor health benefits fruits vegetables |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250151 |
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