Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids

Abstract Extra-virgin olive oil (EVOO) is a critical component of the Mediterranean diet, which has been found beneficial to human health. Bitterness is often positively associated with the presence of phenolic compounds in EVOO. There are twenty-five bitter taste receptors (TAS2Rs) in humans, each...

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Autores principales:	Meng Cui, Bohan Chen, Keman Xu, Aimilia Rigakou, Panagiotis Diamantakos, Eleni Melliou, Diomedes E. Logothetis, Prokopios Magiatis
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/ec61e152e60d40f7bf6b60a8bc28393d
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spelling	oai:doaj.org-article:ec61e152e60d40f7bf6b60a8bc28393d2021-11-21T12:23:10ZActivation of specific bitter taste receptors by olive oil phenolics and secoiridoids10.1038/s41598-021-01752-y2045-2322https://doaj.org/article/ec61e152e60d40f7bf6b60a8bc28393d2021-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-01752-yhttps://doaj.org/toc/2045-2322Abstract Extra-virgin olive oil (EVOO) is a critical component of the Mediterranean diet, which has been found beneficial to human health. Bitterness is often positively associated with the presence of phenolic compounds in EVOO. There are twenty-five bitter taste receptors (TAS2Rs) in humans, each of which responds to specific bitter tastants. The identity of phenolic compounds and the bitter taste receptors they stimulate remain unknown. In this study, we isolated 12 phenolic and secoiridoid compounds from the olive fruit and the oil extracted from it, and tested their ability to stimulate bitter taste receptor activity, using a calcium mobilization functional assay. Our results showed that seven out of twelve studied compounds activated TAS2R8, and five of them activated TAS2R1, TAS2R8, and TAS2R14. The phenolic compounds oleuropein aglycon and ligstroside aglycon were the most potent bitter tastants in olive oil. TAS2R1 and TAS2R8 were the major bitter taste receptors activated most potently by these phenolic compounds. The results obtained here could be utilized to predict and control the bitterness of olive oil based on the concentration of specific bitter phenolics produced during the milling process of olives.Meng CuiBohan ChenKeman XuAimilia RigakouPanagiotis DiamantakosEleni MelliouDiomedes E. LogothetisProkopios MagiatisNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Meng Cui Bohan Chen Keman Xu Aimilia Rigakou Panagiotis Diamantakos Eleni Melliou Diomedes E. Logothetis Prokopios Magiatis Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids
description	Abstract Extra-virgin olive oil (EVOO) is a critical component of the Mediterranean diet, which has been found beneficial to human health. Bitterness is often positively associated with the presence of phenolic compounds in EVOO. There are twenty-five bitter taste receptors (TAS2Rs) in humans, each of which responds to specific bitter tastants. The identity of phenolic compounds and the bitter taste receptors they stimulate remain unknown. In this study, we isolated 12 phenolic and secoiridoid compounds from the olive fruit and the oil extracted from it, and tested their ability to stimulate bitter taste receptor activity, using a calcium mobilization functional assay. Our results showed that seven out of twelve studied compounds activated TAS2R8, and five of them activated TAS2R1, TAS2R8, and TAS2R14. The phenolic compounds oleuropein aglycon and ligstroside aglycon were the most potent bitter tastants in olive oil. TAS2R1 and TAS2R8 were the major bitter taste receptors activated most potently by these phenolic compounds. The results obtained here could be utilized to predict and control the bitterness of olive oil based on the concentration of specific bitter phenolics produced during the milling process of olives.
format	article
author	Meng Cui Bohan Chen Keman Xu Aimilia Rigakou Panagiotis Diamantakos Eleni Melliou Diomedes E. Logothetis Prokopios Magiatis
author_facet	Meng Cui Bohan Chen Keman Xu Aimilia Rigakou Panagiotis Diamantakos Eleni Melliou Diomedes E. Logothetis Prokopios Magiatis
author_sort	Meng Cui
title	Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids
title_short	Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids
title_full	Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids
title_fullStr	Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids
title_full_unstemmed	Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids
title_sort	activation of specific bitter taste receptors by olive oil phenolics and secoiridoids
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/ec61e152e60d40f7bf6b60a8bc28393d
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Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids

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