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How salt can taste sweet: the myriad mechanisms of taste perception
Chloride ions bind to sweet taste receptors and evoke taste sensation
27-Mar-2023
Humans perceive five basic taste sensations: sweet, umami, bitter, salty, and sour. Specific foods trigger taste recognition of these sensations through the activation of different receptors in our taste buds. In the case for table salt, the concentration is also an important factor in ...
Organosulfur content of vegetables quantified
Selective and sensitive measurement of reactive polysulfides in 22 different vegetables
15-Mar-2023
The health-promoting effects of sulfur-rich vegetables such as onions and garlic have been known for a long time. How food containing sulfur compounds promotes health has not been easy to explore, as the levels—and types—of reactive polysulfides found in different vegetables had not been ...
Uncovering Astonishing Benefits of Beef, Chicken, and Pork: New Antioxidants Found!
20-Feb-2023
Imidazole dipeptides (IDPs), which are abundant in meat and fish, are substances produced in the bodies of various animals, including humans, and have been reported to be effective in relieving fatigue and preventing dementia. However, the physiological mechanism by which IDPs exhibit these ...
Consumer preferences for sustainably produced meat and meat substitutes in Japan
09-Jan-2023
Meat has multiple nutritional benefits and is consumed as the primary source of protein by an increasing segment of the world’s population. However, there have been significant environmental costs associated with the growing demand for meat. The Food and Agriculture Organization of the United ...
Understanding the “eating just one potato chip is impossible” gene
Scientists reveal genetic mechanism associated with high-calorie food-fueled obesity
30-Dec-2022
High-calorie foods—high in fat, oil, and sugar—can taste good but often cause overeating, leading to obesity and major health problems. But what stimulates the brain to cause overeating? Recently, it has become clear that a gene called CREB-Regulated Transcription Coactivator 1 (CRTC1) is ...
Starved yeast poisons clones
When starved of glucose, yeast kills its own clones and other surrounding microorganisms to survive in a newly discovered phenomenon named latecomer killing
09-Nov-2022
Yeast is not the simple single-celled microorganism we once thought, but a competitive killer. When starved of glucose, yeast releases a toxin that will poison other microorganisms that have entered its surrounding habitat, even its own clones. This venomous phenomenon was previously unknown and ...
Would you like a QR code embedded in that cookie?
Researchers from Osaka University develop “interiqr”, a novel three-dimensional (3D) printing method of embedding edible QR codes—a type of barcode—in the interior of cookies
19-Oct-2022
There is currently a race to develop edible tags for food so that, for example, you can see where the food comes from or its ingredients, and the information disappears once you’ve eaten it. Now, researchers from Japan have developed a way to include an unobtrusive edible tag embedded inside the ...
White, red, and blue signals alert you to dangerous germs!
A simple, rapid method to simultaneously identify multiple food poisoning bacteria
01-Sep-2022
Osaka Metropolitan University scientists have developed a simple, rapid method to simultaneously identify multiple food poisoning bacteria, based on color differences in the scattered light by nanometer-scaled organic metal nanohybrid structures (NHs) that bind via antibodies to those bacteria. ...
DIC and Debut Biotech Advance and Scale Biomanufacturing of Sustainable Red Colorants for Food, Nutrition, and Cosmetics
02-Aug-2022
DIC Corporation (DIC) announced the start of the second phase of a joint development agreement with California-based biotech startup Debut Biotechnology, Inc. (Debut Biotech), a synthetic biology company at the forefront of advanced biomanufacturing technology. The agreement focuses on creating ...
Japanese scientists found potential food contamination routes of a newly identified foodborne pathogen
22-Apr-2022
People must consume enough, safe, and nutritious food to remain alive and healthy. Consumption of unsafe foods, contaminated with harmful bacteria, viruses, parasites, or chemical substances, is responsible for more than 200 diseases, ranging from diarrhea to cancer. Diarrheal diseases are the ...
