Gene/Protein
Disease
Symptom
Drug
Enzyme
Compound
Pivot Concepts:
Gene/Protein
Disease
Symptom
Drug
Enzyme
Compound
Target Concepts:
Gene/Protein
Disease
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Enzyme
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Query: UMLS:C0235290 (
bitter taste
)
1,408
document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)
The typical
bitter taste
of beer is caused by adding hops (
Humulus lupulus
L.) during the wort boiling process. The
bitter taste
of hop-derived compounds was found to be mediated by three
bitter taste
receptors: TAS2R1, TAS2R14, and TAS2R40. In this work, structural bioinformatics analyses were used to characterize the binding modes of
trans
-isocohumulone,
trans
-isohumulone,
trans
-isoadhumulone,
cis
-isocohumulone,
cis
-isohumulone,
cis
-isoadhumulone, cohumulone, humulone, adhumulone, and 8-prenylnaringenin into the orthosteric binding site of their cognate receptors. A conserved
asparagine
in transmembrane 3 was found to be essential for the recognition of hop-derived compounds, whereas the surrounding residues in the binding site of the three receptors encode the ligand specificity. Hop-derived compounds are renowned bioactive molecules and are considered as potential hit molecules for drug discovery to treat metabolic diseases. A chemoinformatics analysis revealed that hop-derived compounds cluster in a different region of the chemical space compared to known bitter food-derived compounds, pinpointing hop-derived compounds as a very peculiar class of bitter compounds.
...
PMID:
In Silico
Investigation of Bitter Hop-Derived Compounds and Their Cognate Bitter Taste Receptors. 3202 92
