scholarly journals The Relationship between Bitter Taste Sensor Response and Physicochemical Properties of 47 Pediatric Medicines and Their Biopharmaceutics Classification

2019 ◽  
Vol 67 (12) ◽  
pp. 1271-1277 ◽  
Author(s):  
Tamami Haraguchi ◽  
Takayoshi Okuno ◽  
Haruka Nishikawa ◽  
Honami Kojima ◽  
Saeri Ikegami ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Bitter Taste ◽  
Sensor Response ◽  
The Relationship ◽  
Biopharmaceutics Classification ◽  
Taste Sensor

Biologically Important Physicochemical Properties of Some Cephalosporins

1992 ◽  
Vol 57 (8) ◽  
pp. 1739-1746
Author(s):  
Katarína Škvareninová ◽  
Štefan Baláž ◽  
Ernest Šturdík ◽  
Miroslav Veverka ◽  
Jana Adamcová ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Partition Coefficients ◽  
Dissociation Constants ◽  
Transport Rate ◽  
Hydrolysis Rate ◽  
Antibacterial Effects ◽  
Oh Groups ◽  
Non Linear Equation ◽  
Cell Components ◽  
The Relationship

In the series of cephalosporin derivatives, consisting of eight 7-(R1-CH2-CO-NH)cephalosporanic acids and of seven analogical compounds with 3-acetoxymethyl replaced by 3-CH3, physicochemical properties, which are expected to play a role in their antibacterial effects (the transport rate parameters and partition coefficients in the systems 1-octanol-water and 1-octanol-buffer, dissociation constants of the 4-carboxyl group, reactivity towards L-glutathione imitating the nucleophilic groups of the cell components and hydrolysis rate parameters), were determined. Linear dependences were observed between the partition coefficients and the π-constants of the varying substituents as well as between reactivity towards SH-groups of L-glutathione and OH-groups. The relationship between the transport rate parameters and partition coefficients, both measured in buffered as well as non-buffered system, was described by a common non-linear equation.

scholarly journals Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 86
Author(s):  
So-Ra Yoon ◽  
Yun-Mi Dang ◽  
Su-Yeon Kim ◽  
Su-Yeon You ◽  
Mina K. Kim ◽  
...  
Keyword(s):  
Correlation Analysis ◽  
Physicochemical Properties ◽  
Correlation Coefficient ◽  
Partial Correlation ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Titratable Acidity ◽  
Free Sugar ◽  
Partial Correlation Analysis ◽  
The Relationship

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).

scholarly journals A potential sex dimorphism in the relationship between bitter taste and alcohol consumption

2017 ◽  
Vol 8 (3) ◽  
pp. 1116-1123 ◽  
Author(s):  
Emma Louise Beckett ◽  
Konsta Duesing ◽  
Lyndell Boyd ◽  
Zoe Yates ◽  
Martin Veysey ◽  
...  
Keyword(s):  
Alcohol Consumption ◽  
Alcohol Intake ◽  
Bitter Taste ◽  
Disease Risk ◽  
Specific Interactions ◽  
Sex Dimorphism ◽  
Taste Phenotype ◽  
The Relationship

Sex-specific interactions between bitter taste phenotype, TAS2R38 genotype and alcohol intake may explain variance is previous studies, and may have implications for disease risk.

Relationship between the Differences of Odor Detection Threshold Values Measured by Different Methods and some of the Physicochemical Properties

2013 ◽  
Vol 807-809 ◽  
pp. 451-455 ◽  
Author(s):  
Di Fang ◽  
Jie Min Liu ◽  
Qin Yi
Keyword(s):  
Physicochemical Properties ◽  
Functional Group ◽  
Saturated Vapor ◽  
Detection Threshold ◽  
Threshold Values ◽  
Odor Detection ◽  
Linear Relationships ◽  
Odor Detection Threshold ◽  
The Difference ◽  
The Relationship

The amount of sample can enter the nasal cavity depends on the physiochemical characteristics such as distribution, volatility and solubility. It can be suspected that the difference of odor detection threshold (ODT) measured by different methods is related to the physicochemical properties of compounds. To investigate the relationship between ODT differences and the physicochemical properties of compounds, ODT values of four series of organic compounds were measured by triangle odor bag method and gas chromatography and olfactometry method; the results were compared and the absolute differences were calculated. Relationship between ODT differences and the type of functional group and some of the physicochemical properties of compounds was analyzed. The results showed the type of functional group had significant effect on the differences. Certain linear relationships between the logarithmic value of differences and the logarithmic values of saturated vapor pressure and molecular weight were observed.

scholarly journals The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip (Brassica Rapa subsp. Rapa L.)

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1719
Author(s):  
Nurfarhana Diana Mohd Nor ◽  
Stella Lignou ◽  
Luke Bell ◽  
Carmel Houston-Price ◽  
Kate Harvey ◽  
...  
Keyword(s):  
Bitter Taste ◽  
Dry Weight ◽  
Sweet Taste ◽  
Liquid Chromatography Mass Spectrometry ◽  
Sensory Panel ◽  
Brassica Vegetables ◽  
Different Seasons ◽  
Phytochemical Compounds ◽  
Positive Correlations ◽  
The Relationship

Glucosinolates (GSLs) are phytochemical compounds that can be found in Brassica vegetables. Seven separate batches of steamed-pureed turnip were assessed for GSL content using liquid chromatography mass spectrometry (LC-MS) and for sensory attributes by sensory profiling (carried out by a trained sensory panel). Twelve individual GSLs, which included 7 aliphatic, 4 indole and 1 arylaliphatic GSL, were identified across all batches. There were significant differences in individual GSL content between batches, with gluconasturtiin as the most abundant GSL. The total GSL content ranged from 16.07 to 44.74 μmol g−1 dry weight (DW). Sensory profiling concluded there were positive correlations between GSLs and bitter taste and negative correlations between GSLs (except glucobrassicanapin) and sweet taste. The batches, which had been purchased across different seasons, all led to cooked turnip that contained substantial levels of GSLs which were subsequently all rated as bitter.

scholarly journals Multivariate Analytical Approaches to Identify Key Molecular Properties of Vehicles, Permeants and Membranes That Affect Permeation through Membranes

Pharmaceutics ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 958
Author(s):  
Omaima N. Najib ◽  
Stewart B. Kirton ◽  
Gary P. Martin ◽  
Michelle J. Botha ◽  
Al-Sayed Sallam ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Human Epidermis ◽  
Synthetic Membranes ◽  
Applied Model ◽  
Dermal Penetration ◽  
Solvent Uptake ◽  
Physicochemical Descriptors ◽  
Components Analysis ◽  
Analytical Approaches ◽  
The Relationship

There has been considerable recent interest in employing computer models to investigate the relationship between the structure of a molecule and its dermal penetration. Molecular permeation across the epidermis has previously been demonstrated to be determined by a number of physicochemical properties, for example, the lipophilicity, molecular weight and hydrogen bonding ability of the permeant. However little attention has been paid to modeling the combined effects of permeant properties in tandem with the properties of vehicles used to deliver those permeants or to whether data obtained using synthetic membranes can be correlated with those obtained using human epidermis. This work uses Principal Components Analysis (PCA) to demonstrate that, for studies of the diffusion of three model permeants (caffeine, methyl paraben and butyl paraben) through synthetic membranes, it is the properties of the oily vehicle in which they are applied that dominated the rates of permeation and flux. Simple robust and predictive descriptor-based quantitative structure–permeability relationship (QSPR) models have been developed to support these findings by utilizing physicochemical descriptors of the oily vehicles to quantify the differences in flux and permeation of the model compounds. Interestingly, PCA showed that, for the flux of co-applied model permeants through human epidermis, the permeation of the model permeants was better described by a balance between the physicochemical properties of the vehicle and the permeant rather than being dominated solely by the vehicle properties as in the case of synthetic model membranes. The important influence of permeant solubility in the vehicle along with the solvent uptake on overall permeant diffusion into the membrane was substantiated. These results confirm that care must be taken in interpreting permeation data when synthetic membranes are employed as surrogates for human epidermis; they also demonstrate the importance of considering not only the permeant properties but also those of both vehicle and membrane when arriving at any conclusions relating to permeation data.

Activation of the bitter taste sensor TRPM5 prevents high salt-induced cardiovascular dysfunction

2020 ◽  
Vol 63 (11) ◽  
pp. 1665-1677 ◽  
Author(s):  
Hao Wu ◽  
Yuanting Cui ◽  
Chengkang He ◽  
Peng Gao ◽  
Qiang Li ◽  
...  
Keyword(s):  
Bitter Taste ◽  
High Salt ◽  
Cardiovascular Dysfunction ◽  
Taste Sensor

scholarly journals High-throughput sequencing analysis of the rhizosphere arbuscular mycorrhizal fungi (AMF) community composition associated with Ferula sinkiangensis

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Yunfeng Luo ◽  
Zhongke Wang ◽  
Yaling He ◽  
Guifang Li ◽  
Xinhua Lv ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Total Phosphorus ◽  
High Throughput ◽  
High Throughput Sequencing ◽  
Nitrate Nitrogen ◽  
Soil Depth ◽  
Slope Position ◽  
Soil Physicochemical Properties ◽  
Ferula Sinkiangensis ◽  
The Relationship

Abstract Background Ferula sinkiangensis is an increasingly endangered medicinal plant. Arbuscular mycorrhiza fungi (AMF) are symbiotic microorganisms that live in the soil wherein they enhance nutrient uptake, stress resistance, and pathogen defense in host plants. While such AMF have the potential to contribute to the cultivation of Ferula sinkiangensis, the composition of AMF communities associated with Ferula sinkiangensis and the relationship between these fungi and other pertinent abiotic factors still remains to be clarified. Results Herein, we collected rhizosphere and surrounding soil samples at a range of depths (0–20, 20–40, and 40–60 cm) and a range of slope positions (bottom, middle, top). These samples were then subjected to analyses of soil physicochemical properties and high-throughput sequencing (Illumina MiSeq). We determined that Glomus and Diversispora species were highly enriched in all samples. We further found that AMF diversity and richness varied significantly as a function of slope position, with this variation primarily being tied to differences in relative Glomus and Diversispora abundance. In contrast, no significant relationship was observed between soil depth and overall AMF composition, although some AMF species were found to be sensitive to soil depth. Many factors significantly affected AMF community composition, including organic matter content, total nitrogen, total potassium, ammonium nitrogen, nitrate nitrogen, available potassium, total dissolvable salt levels, pH, soil water content, and slope position. We further determined that Shannon diversity index values in these communities were positively correlated with total phosphorus, nitrate-nitrogen levels, and pH values (P < 0.05), whereas total phosphorus, total dissolvable salt levels, and pH were positively correlated with Chao1 values (P < 0.05). Conclusion In summary, our data revealed that Glomus and Diversispora are key AMF genera found within Ferula sinkiangensis rhizosphere soil. These fungi are closely associated with specific environmental and soil physicochemical properties, and these soil sample properties also differed significantly as a function of slope position (P < 0.05). Together, our results provide new insights regarding the relationship between AMF species and Ferula sinkiangensis, offering a theoretical basis for further studies of their development.

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