Senomyx, Inc.

Firemenich Incorporated

Firmenich Incorporated

Hanghui Liu

Donald Karanewsky

Catherine Tachdjian

Xiao Qing Tang

Xiaodong Li

Hong Xu

Lan Zhang

Xiao-Qing Tang

Keping Wu

The present invention includes methods of stabilizing one or more sweet enhancers when they are exposed to a light source as well as liquid compositions containing one or more sweet enhancers and one or more photostabilizers.

Method of improving stability of sweet enhancer and composition containing stabilized sweet enhancer

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in hydrolyzed soy protein derived materials. The invention further relates to the use of these T2R receptors in assays for identifying ligands that modulate the activation of these taste receptors by specific bitter ligands present in hydrolyzed soy protein materials and derivatives thereof and related compounds. These compounds may be used as additives and/or removed from soy-based foods, beverages, cosmetics and medicinals in order to modify (block) T2R-associated bitter taste elicited by bitter ligands present in hydrolyzed soy protein materials. Also these T2R ligands potentially may be used as therapeutics to treat and modulate hT2R1 or hT2R67 associated gastrointestinal and metabolic functions such as serum cholesterol levels as well as treat gastrointestinal and metabolic diseases such as eating disorders, food sensing, food absorption, obesity, diabetes, Crohn's disease, celiac disease, et al.

Identification of bitter receptors for hydrolyzed soy protein

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San Diego, CA, United States of America

Hanghui Liu