Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-Insensitive Salt Taste Receptor (TRPV1t)

Maillard reacted peptides (MRPs) were synthesized by conjugating a peptide fraction (1000–5000 Da) purified from soy protein hydrolyzate with galacturonic acid, glucosamine, xylose, fructose, or glucose. The effect of MRPs was investigated on human salt taste and on the chorda tympani (CT) taste ner...

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Detalles Bibliográficos
Autores principales: Katsumata, Tadayoshi, Nakakuki, Hiroko, Tokunaga, Chikara, Fujii, Noboru, Egi, Makoto, Phan, Tam-Hao T., Mummalaneni, Shobha, DeSimone, John A., Lyall, Vijay
Formato: Texto
Lenguaje:English
Publicado: Oxford University Press 2008
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2533421/
https://www.ncbi.nlm.nih.gov/pubmed/18603652
http://dx.doi.org/10.1093/chemse/bjn033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2533421/
https://www.ncbi.nlm.nih.gov/pubmed/18603652
http://dx.doi.org/10.1093/chemse/bjn033

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