Recent Advances in Molecular Mechanisms of Taste Signaling and Modifying.

The sense of taste conveys crucial information about the quality and nutritional value of foods before it is ingested. Taste signaling begins with taste cells via taste receptors in oral cavity. Activation of these receptors drives the transduction systems in taste receptor cells. Then particular transmitters are released from the taste cells and activate corresponding afferent gustatory nerve fibers. Recent studies have revealed that taste sensitivities are defined by distinct taste receptors and modulated by endogenous humoral factors in a specific group of taste cells. Such peripheral taste generations and modifications would directly influence intake of nutritive substances. This review will highlight current understanding of molecular mechanisms for taste reception, signal transduction in taste bud cells, transmission between taste cells and nerves, regeneration from taste stem cells, and modification by humoral factors at peripheral taste organs.

Taste-modifying technology of Jinzhen Oral Liquid / 中草药

Objective: To study the optimal method for taste-modifying of Jinzhen Oral Liquid (JOL). Methods: Active carbon adsorption method was optimized through L9(34) orthogonal test and with the change rate of concentration of bilirubin as index, and the different taste-modifying prescriptions were evaluated by the fuzzy mathematics synthetic evaluation system. Results: The optimal adsorption conditions were as follows: The pH value of the mixture of Cornu Bubali and artificial Calculus ovis was adjusted to 7.0 at 50 °C with 0.25% activated carbon, and stirring for 10 min. The optimal formula ingredient was as follows: 15.0 mg ethyl maltol, 5.0 g CMC-Na, 1.0 g steviosin, and 0.5 g orange flavor in 1 000 mL JOL. Conclusion: The taste-modifying prescriptions provide great value for further scale production.