EGCG, Epigallocatechin gallate, Epigallocatechin gallate, egcg help

BitterDB id=808
Detailed experimental validation described in the associated resource.

References for the compound bitterness help

Resource Comment
[1] Drewnowski A, Gomez-Carneros C (2000). Bitter taste, phytonutrients, and the consumer: a review. Am J Clin Nutr 72(6): 1424-35. PubMed 11101467
[2] URL link
[3] URL link
[4] URL link
[5] Roland W. S. U. et al. Soy Isoflavones and Other Isoflavonoids Activate the Human Bitter Taste Receptors hTAS2R14 and hTAS2R39, Journal of Agricultural and Food Chemistry, 2011, 59 (21), 11764-11771 PubMed 21942422
[6] Roland W. S. U. et al. Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39, J. Agric. Food Chem., 2013, 61, 44, 10454–10466 PubMed 24117141
[7] Xu Y.-Q. et al. Quantitative analyses of the bitterness and astringency of catechins from green tea, Food Chemistry, 2018, 258, 16-24 PubMed 29655718
[8] Behrens M. et al. At the Root of T2R Gene Evolution: Recognition Profiles of Coelacanth and Zebrafish Bitter Receptors, Genome Biology and Evolution, 2021, 13(1) PubMed 33355666
[9] Deng S. et al. Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation, Food Research International, 2022, 157, 111262 PubMed 35761574
[10] Yan J. and Tong H. An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction, Comprehensive Reviews in Food Science and Food Safety, 2023, 22(1), PubMed 36382875
[11] Li L. et al. A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors, Comprehensive Reviews in Food Science and Food Safety, 2023, 22(3), 1763-1793 PubMed 36871162
[12] Lang T. et al. Activation Profile of TAS2R2, the 26th Human Bitter Taste Receptor, Molecular Nutrition & Food Research, 2023, 67(11) PubMed 36929150
[13] Karolkowski A. et al. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review, Molecules, 2023, 28(8), 3298 PubMed 37110532
[14] URL link

Known bitter receptors targets: help

Receptor Name Effective concentration (μM) EC50 (μM) References
Human  hTas2r4 100.0 PubMed:24117141
Human  hTas2r4 100.0 PubMed:27226572
Human  hTas2r4 100.0 PubMed:30056706
Human  hTas2r5 100.0 12.3 PubMed:24117141
Human  hTas2r5 100.0 12.3 PubMed:27226572
Human  hTas2r5 12.3 PubMed:37110532
Human  hTas2r5 100.0 12.3 PubMed:30056706
Human  hTas2r14 250.0 PubMed:24117141
Human  hTas2r14 250.0 PubMed:27226572
Human  hTas2r14 250.0 PubMed:36871162
Human  hTas2r14 250.0 34.0 PubMed:37110532
Human  hTas2r14 250.0 PubMed:30056706
Human  hTas2r39 181.6 PubMed:21272567
Human  hTas2r39 32.0 161.0 PubMed:24117141
Human  hTas2r39 32.0 8.5 PubMed:27226572
Human  hTas2r39 32.0 161.0 PubMed:36871162
Human  hTas2r39 32.0 8.5 PubMed:37110532
Human  hTas2r39 32.0 8.5 PubMed:30056706
Human  hTas2r43 100.0 16.72 PubMed:24117141
Human  hTas2r43 100.0 16.72 PubMed:27226572
Human  hTas2r43 16.72 PubMed:37110532
Human  hTas2r43 100.0 16.72 PubMed:30056706
Human  hTas2r47 100.0 PubMed:24117141
Human  hTas2r47 100.0 PubMed:27226572
Human  hTas2r47 100.0 PubMed:30056706
Mouse  mTas2r125 Link
Fish  dreTas2r4 10.0 PubMed:33355666

Sensory data about the compound bitterness: help

Sensory Data Type Value Reference
Bitter recognition threshold 0.19 [mM] Reference
Bitter recognition threshold 0.38 [mM] Reference
Bitter recognition threshold 0.38 [mM] Reference

Properties: help

458.3800 [g/mol] 2.23320
8 11
3 4
3

Identifiers: help

863-65-0,989-51-5
C22H18O11
WMBWREPUVVBILR-WIYYLYMNSA-N

Links:

[1] 65064
[2] ZINC000003870412
[3] 7002