• International Journal of Oral Biology
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• v.43 no.3
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• pp.113-121
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• 2018

Taste is closely related to intake of food. Taste perception is also influenced by type of food ingested, and nutrition and health status. Bitter taste plays an important role in the survival of human and animals to avoid probable toxic and harmful substances. Vertebrate animals recognize bitter taste through type 2 taste receptors (T2Rs). Several T2Rs have been expressed extra-oral such as the gastrointestinal tract, respiratory tract, urogenital tract, brain and immune cells, and parts of their functions are being revealed. This review will discuss physiological roles of T2Rs in relation to innate immunity, secretion and smooth muscle contraction expressed in extra-oral cells and tissues, and we summarize relationships between polymorphisms in T2Rs and general or oral diseases. It is not a coincidence that animals pay much genetic costs for taste and smell during evolution.

• Progress in Superconductivity and Cryogenics
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• v.11 no.4
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• pp.1-7
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• 2009

The unique features of HTS offer Opportunities and challenges to a number of applications. In this paper we focus on NMR and MRI magnets, illustrating them with the NMR/MRI magnets that we are currently and will shortly be engaged: a 1.3GHz NMR magnet, an "annulus" magnet, and an $MgB_2$ whole-body MRI magnet. The opportunities with HTS include: 1) high fields (e.g., 1.3GHz magnet); 2) compactness (annulus magnet); and 3) enhanced stability despite liquid-helium-free operation ($MgB_2$ whole-body MRI magnet). The challenges include: 1) a large screening current Beld detrimental to spatial field homogeneity (e.g., 1.3 GHz magnet); 2) uniformity of critical current density (annulus magnet); and 3) superconducting joints ($MgB_2$ magnet).

• 한국초전도학회:학술대회논문집
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• 2009.07a
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• pp.24-24
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• 2009

• Proceedings of the Korean Magnestics Society Conference
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• 1999.10a
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• pp.36-37
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• 1999

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.5
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• pp.309-318
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• 2005

Higher level of KCl application stimulated both leaf area index and leaf area duration in all cassava varieties, while the leaf and tuber number of the bitter varieties (high cyanide-level varieties) decreased in proportion to the level of KCl application. The root/shoot (R/S) ratio and harvest index (HI) were negatively related with the level of KCl application in all cassava varieties. The bitter varieties obtained the lowest R/S ratio at the level of 100 - 150 kg KCl $ha^{-1}$, while the sweet varieties (low cyanide-level varieties) acquired the highest values at the level of 50 - 150 kg KCl $ha^{-1}$. Also, the sweet varieties showed the lowest HI at the level of 250 kg KCl $ha^{-1}$, but the bitter varieties at the level of 150 kg KCl $ha^{-1}$. At 6 - 8 months after planting, the sweet varieties tended to obtain higher starch content of roots (tubers) at the level of 50 - 150 kg KCl $ha^{-1}$, while the bitter varieties at the level of 150 - 250 kg KCl $ha^{-1}$. Relatively lower level of 50 - 150 kg KCl $ha^{-1}$ was more appropriate for decreasing hydrocyanic acid (HCN) content of roots (tubers) in the sweet varieties at the harvest time, and the level of 250 kg KCl $ha^{-1}$ was adequate to decrease not only HCN content of leaves but also that of roots (tubers) in the bitter varieties during the growing period. To obtain higher yield and starch content of tubers, and lower HCN content of roots (tubers), it was recommended that the sweet varieties are applied with the level of 50 - 100 kg KCl $ha^{-1}$ and the bitter varieties with the level of 150 - 200 kg KCl $ha^{-1}$, respectively, in Latosol soils of Bogor areas, West Java.

• Journal of Evidence-Based Herbal Medicine
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• v.2 no.2
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• pp.25-31
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• 2009

Bitter melon Tea for this research and making tea is a sensual quality research on the Characteristics. Presented based on sensory evaluation. It's not about tea culture in quantitative and systematic quantitative description of the phrase was established. The progress of the research industry, Kyungwoon University 20 of students and faculty members representing, eight of specialist personnel, total 28 people in a group was formed. Bitter melon to highlight the health and functional matter. Aspects as the development of easy-to-drink tea, processing of tea and a variant of the changes made throughout the taste and flavor. Through the study of the drinking bitter melon tea is the optimum temperature of 70-72 ${^{\circ}C}$ and not match concentration of standard evaluation and the concentration of drinking volume, to drink soften the opinion has been established. The bitter melon tea through the systematic study of the phrase describes the temperature and the concentration was established.

• Journal of Korean Medical classics
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• v.33 no.3
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• pp.91-109
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• 2020

Objectives : The aim of this paper is to compare the mechanisms of the OP/LB method and the SSD treatment in 『Piweilun』. Methods : Wenbing texts, articles on the OP/LB method, and the 『Piweilun』 was examined for comparison of treatment mechanisms of SSD. Results : The mechanism of the OP/LB method in treating SSD was to treat the Spleen and Stomach separately, to restore the ascending/descending pattern of qi through simultaneous use of pungent and bitter flavors which raises and lowers, respectively. Moreover, the use of medicinals with contrary properties regulate the other's biased nature, and none of the medicinals create dampness. The pungent and bitter flavors play central roles, where the pungent flavor opens and communicates and the bitter flavor clears and lowers. The treatment method of SSD in the 『Piweilun』 treat the Spleen and Stomach together, with a focus on raising and dispersing through upraising yang and reinforcing qi by means of Wind medicinals with pungent and bitter flavors added to sweet and warm medicinals. Conclusions : Owing to the expansion of the OP/LB method concept by modern-contemporary scholars, the potential for treating SSD as can be seen in the 『Piweilun』 with the OP/LB method has emerged. The similarity between the OP/LB method and treatment of SSD in the 『Piweilun』 is that the objective of the formulas is to lower fire heat and communicate qi to help qi movement. This common objective allows for treatment of SSD within Wenbing and those in 『Piweilun』 with the said formulas through appropriate modification fit for each situation.

• Nutrition Research and Practice
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• v.16 no.1
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• pp.1-13
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• 2022

BACKGROUND/OBJECTIVES: Bitter taste receptors are taste signaling pathway mediators, and are also expressed and function in extra-gustatory organs. Skin aging affects the quality of life and may lead to medical issues. The purpose of this study was to better understand the anti-skin aging effects of bitter taste receptors in D-galactose (D-gal)-induced aged human keratinocytes, HaCaT cells. MATERIALS/METHODS: Expressions of bitter taste receptors in HaCaT cells and mouse skin tissues were examined by polymerase chain reaction assay. Bitter taste receptor was overexpressed in HaCaT cells, and D-gal was treated to induce aging. We examined the effects of bitter taste receptors on aging by using β-galactosidase assay, wound healing assay, and Western blot assay. RESULTS: TAS2R16 and TAS2R10 were expressed in HaCaT cells and were upregulated by D-gal treatment. TAS2R16 exerted protective effects against skin aging by regulating p53 and p21, antioxidant enzymes, the SIRT1/mechanistic target of rapamycin pathway, cell migration, and epithelial-mesenchymal transition markers. TAS2R10 was further examined to confirm a role of TAS2R16 in cellular senescence and wound healing in D-gal-induced aged HaCaT cells. CONCLUSIONS: Our results suggest a novel potential preventive role of these receptors on skin aging by regulating cellular senescence and wound healing in human keratinocyte, HaCaT.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.659-665
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• 1988

The ${\alpha}_{s1}$-and ${\beta}$-casein were purified by DEAE-cellulose chromatography and digested with alkaline protease from Bacillus subtilis. Bitter fractions from the hydrolyzates were isolated using n-butanol extraction, Sephadex G-25 gel chromatography, and high performance liquid chromatography. Peptide mixtures were separated by reverse-phase octadecyl silica column with linear gradient of 0-80% acetonitrile containing 0.1% trifluoroacetic acid. Major peaks were combined from replicate chromatographies and the bitterness of each peak was evaluated. The bitter-tasting peaks were rechromatograpied until isolated peaks were obtained. Three different bitter peptides(BP-I, BP-II, BP-III) were obtained from the ${\alpha}_{s1}$-casein hydrolyzate. BP-I was eluted at 34% acetonitrile and BP-II, 35%, BP-III, 26%, respectively. Two bitter peptides(BP-IV, BP-V) were isolated from the ${\beta}-casein$ hydrolyzate: BP-IV was eluted at 40% acetonitrile and BP-V, 42%. BP-V was the most hydrophobic peptide in the five bitter peptides. However, BP-I and BP-II tasted more bitter than BP-IV and BP-V.

• Journal of Applied Biological Chemistry
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• v.58 no.3
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• pp.259-265
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• 2015

Momordica charantia, commonly known as bitter melon, has interesting pharmacological activities such as anticancer, antiviral, antibacterial, anti-inflammatory, analgesic, and antioxidant. As supported by recent scientific reports on the beneficial effects of M. charantia, it is one of the most promising functional plants for diabetes today. In this study, we fermented the bitter melon with lactic acid bacteria and investigated the capability of controlling diabetic conditions by decreasing the blood glucose levels. After extracting the fermented bitter melon with hot water or ethanol, we tested several biological activities using mouse models. When we tested the efficacy of the glycemic control, the extracts of fermented bitter melon significantly lowered the blood glucose levels of the alloxan-induced diabetic mice. We also found that the lactic acid bacteria-fermented bitter melon protected liver damages from the treatment of alloxan monohydrates and maintained low levels of triglycerides and high levels of HDL cholesterol in these mouse models. These results suggest that our approach on fermenting bitter melon and the extracts of fermented bitter melon could lead to the possibility of the development of functional foods that contain the effectiveness of controlling blood glucose and lipid levels as well as preventing liver damages.