Bitter taste receptors profiling in the human blood-cerebrospinal fluid-barrier

Duarte, Ana Catarina; Santos, José; Costa, Ana Lúcia Siqueira; Ferreira, Catarina L.; Tomás, Joana; Quintela, Telma; Ishikawa, Hiroshi; Schwerk, Christian; Schroten, Horst; Ferrer, Isidro; Carro, Eva; Gonçalves, Isabel; Santos, Cecília R. A.

doi:10.1016/j.bcp.2020.113954

Cited by 14 publications

(15 citation statements)

References 45 publications

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“…Over the past decades, researchers have detected numerous functional TAS2Rs and their downstream effector proteins, such as α-gustducine, PLCβ2, IP 3 R 3, and TRPM5, in animal and human central nervous systems (CNSs), with the highest recorded expression on neuronal populations of the brain stem, hypothalamus, cerebral cortex, cerebellum, nucleus accumbens, hippocampus, and cuboidal epithelial cells of the choroid plexus (CP) located in the ventricular system (Tables 1 , 2 , 3 ) [ 120 , 189 – 193 ]. Although several exogenous bitter ligands that can cross the blood–brain barrier (BBB), such as food-derived di- and tripeptides [ 190 , 194 ] or Q [ 189 ], have been identified so far, whether these molecules physiologically achieve sufficiently high concentration in the CNS, which is necessary for the activation of brain TAS2Rs, is not known.…”

Section: Extra-oral Expression Of the Bitter Taste—role In (Patho)physiological Processesmentioning

confidence: 99%

“…However, the function of the above structures in the nervous system has not yet been determined. As CP performs indispensable functions for the development, maintenance, and functioning of the brain as an active interface between the blood and cerebrospinal fluid (CSF), the taste transduction pathway in the human CP is a likely mechanism for surveying both the blood and CSF, as well as for controlling the traffic of chemical compounds across the BBB [ 193 ]. Supporting this, Duarte et al revealed that TAS2R14 regulates bitter resveratrol transport across the human blood-CSF barrier by modulating the activity of ABC efflux transporters at CP epithelial cells [ 198 ].…”

Section: Extra-oral Expression Of the Bitter Taste—role In (Patho)physiological Processesmentioning

confidence: 99%

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An update on extra-oral bitter taste receptors

Tuzim

Korolczuk

2021

J Transl Med

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Bitter taste-sensing type 2 receptors (TAS2Rs or T2Rs), belonging to the subgroup of family A G-protein coupled receptors (GPCRs), are of crucial importance in the perception of bitterness. Although in the first instance, TAS2Rs were considered to be exclusively distributed in the apical microvilli of taste bud cells, numerous studies have detected these sensory receptor proteins in several extra-oral tissues, such as in pancreatic or ovarian tissues, as well as in their corresponding malignancies. Critical points of extra-oral TAS2Rs biology, such as their structure, roles, signaling transduction pathways, extensive mutational polymorphism, and molecular evolution, have been currently broadly studied. The TAS2R cascade, for instance, has been recently considered to be a pivotal modulator of a number of (patho)physiological processes, including adipogenesis or carcinogenesis. The latest advances in taste receptor biology further raise the possibility of utilizing TAS2Rs as a therapeutic target or as an informative index to predict treatment responses in various disorders. Thus, the focus of this review is to provide an update on the expression and molecular basis of TAS2Rs functions in distinct extra-oral tissues in health and disease. We shall also discuss the therapeutic potential of novel TAS2Rs targets, which are appealing due to their ligand selectivity, expression pattern, or pharmacological profiles.

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Section: Extra-oral Expression Of the Bitter Taste—role In (Patho)physiological Processesmentioning

confidence: 99%

Section: Extra-oral Expression Of the Bitter Taste—role In (Patho)physiological Processesmentioning

confidence: 99%

An update on extra-oral bitter taste receptors

Tuzim

Korolczuk

2021

J Transl Med

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“…The primary gustatory cortex is where the perception of a particular taste is processed. 64,66,71,76,[83][84][85][86][87][88][89][90][91][92]…”

Section: Tastementioning

confidence: 99%

<strong></strong><strong>Anosmia and Ageusia as Initial or Unique Symptoms after SARS-COV-2 Virus Infection</strong>

Machado¹,

Gutierrez²

2020

Preprint

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SARS-CoV-2 (CoV-2) is a coronavirus which is causing the actual COVID-19 pandemic. The disease caused by 2019 new coronavirus (2019-nCoV) was named coronavirus disease-19 (COVID-19) by the World Health Organization in February 2020. Primary non-specific reported symptoms of 2019-nCoV infection at the prodromal phase are malaise, fever, and dry cough. The most commonly reported signs and symptoms are fever (98%), cough (76%), dyspnea (55%), and myalgia or fatigue (44%). Nonetheless, recent reports suggest an association between COVID-19 and altered olfactory and taste functions, although smell seems to be more affected than taste. These associations of smell and taste dysfunctions and CoV-2 are consistent with case reports describing a patient with SARS with long term anosmia after recovery from respiratory distress, with the observation that olfactory function is commonly altered after infection with endemic coronaviruses, and with data demonstrating that intentional experimental infection of humans with CoV-299 raises the thresholds at which odors can be detected. Post-viral anosmia and is one of the leading causes of loss of sense of smell in adults, accounting for up to 40% cases of anosmia. Viruses that give rise to the common cold are well known to cause post-infectious loss, and over 200 different viruses are known to cause upper respiratory tract infections. I reviewed the possible mechanisms of smell and taste loss in COVID-19. I concluded that since the existence of such a relationship is likely, it is highly recommended that those patients who experience complications such as smell and/or taste loss, even as unique symptoms, should be considered as potential SARS-CoV-2 virus carriers.

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“…A new Tartary buckwheat variety with lower rutinosidase activity was recently bred in Japan [36][37][38][39][40]. The motivation for this was to produce Tartary-buckwheat-based food products (e.g., bread, noodles) that contain considerably more rutin than quercetin, in order to achieve more acceptable foods (i.e., less bitter) from Tartary buckwheat [41][42][43][44][45]. Furthermore, the consumption of rutin-rich foods offers a feasible approach for the improvement of human nutrition, due to the known protective health effects of rutin.…”

Section: Rutin Rutinosidase and Quercetinmentioning

confidence: 99%

Breeding Buckwheat for Increased Levels of Rutin, Quercetin and Other Bioactive Compounds with Potential Antiviral Effects

Luthar

Germ

Likar

et al. 2020

Plants

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Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) are sources of many bioactive compounds, such as rutin, quercetin, emodin, fagopyrin and other (poly)phenolics. In damaged or milled grain under wet conditions, most of the rutin in common and Tartary buckwheat is degraded to quercetin by rutin-degrading enzymes (e.g., rutinosidase). From Tartary buckwheat varieties with low rutinosidase activity it is possible to prepare foods with high levels of rutin, with the preserved initial levels in the grain. The quercetin from rutin degradation in Tartary buckwheat grain is responsible in part for inhibition of α-glucosidase in the intestine, which helps to maintain normal glucose levels in the blood. Rutin and emodin have the potential for antiviral effects. Grain embryos are rich in rutin, so breeding buckwheat with the aim of producing larger embryos may be a promising strategy to increase the levels of rutin in common and Tartary buckwheat grain, and hence to improve its nutritional value.

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Bitter taste receptors profiling in the human blood-cerebrospinal fluid-barrier

Cited by 14 publications

References 45 publications

An update on extra-oral bitter taste receptors

An update on extra-oral bitter taste receptors

<strong></strong><strong>Anosmia and Ageusia as Initial or Unique Symptoms after SARS-COV-2 Virus Infection</strong>

Breeding Buckwheat for Increased Levels of Rutin, Quercetin and Other Bioactive Compounds with Potential Antiviral Effects

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