苦味肽和苦味受体研究进展

Research Progress of Bitter Peptides and Bitter Receptors

苦味肽是通常在发酵、老化及水解食品中产生的寡聚肽。人类通过一种包含25种苦味受体的T2Rs苦味受体组感受苦味肽的苦味。文章综述了酶法水解获得的苦味肽的氨基酸序列结构特征。通过对苦味受体的胞外结构域的结构特征及T2Rs基因的单核苷酸多态性的研究有助于理解苦味感知的机制,为开发具有生理活性功能的苦味肽提供依据,同时介绍了苦味抑制研究的进展。

Bitter peptides are a group of oligopeptides that often generate in fermented, aged and hydrolyzed food products. Human perceives bitter by a group of 25 human bitter receptors, termed T2Rs. It is concluded that the amino acid sequences and structural features of bitter peptides are obtained through enzymatic hydrolysis. Through researches on the structural characteristics of the extracellular domain of bitter reeeptors and the single nucleotide polymorphism of T2Rs gene, it is beneficial to understand the perception mechanism of bitter taste, which provides a basis for developing bitter peptides with bio-active functions. In addition, the research progresses of bitter inhibition are introduced.