Daidzein help

BitterDB id=801
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] 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
[4] 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
[5] 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
[6] Karolkowski A. et al. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review, Molecules, 2023, 28(8), 3298 PubMed 37110532

Known bitter receptors targets: help

Receptor Name Effective concentration (μM) EC50 (μM) References
Human  hTas2r14 500.0 PubMed:21942422
Human  hTas2r14 500.0 PubMed:24117141
Human  hTas2r14 500.0 PubMed:36871162
Human  hTas2r14 500.0 PubMed:37110532
Human  hTas2r39 500.0 PubMed:21942422
Human  hTas2r39 500.0 PubMed:24117141
Human  hTas2r39 500.0 PubMed:36871162
Human  hTas2r39 500.0 PubMed:37110532

Sensory data about the compound bitterness: help

Sensory Data Type Value Reference
Bitter recognition threshold 0.001 [mM] Reference

Properties: help

254.2400 [g/mol] 2.87120
2 4
3 3
1

Identifiers: help

C15H10O4
ZQSIJRDFPHDXIC-UHFFFAOYSA-N

Links:

[1] 5281708
[2] ZINC000018847034
[3] 2828