Mars, Incorporated

Scott Joseph McGrane

Matthew Ronald Gibbs

Richard Masten Fine

Boris Klebansky

Andrew John Taylor

Jerry Wallace Skiles

James W Marshall

Alice Deal

Carlos Juan Hernangomez De Alvaro

Emily Marshall

Neil George Desforges

A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a GPR92 receptor that can be used to enhance palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds.

Compounds that modulate GPR92 receptor activity and pet food products containing the same

A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a GPR120 fatty acid receptor that can be used to enhance the fatty acid taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds.

Compounds that modulate fatty acid receptor activity and pet food products containing the same

A pet food product comprising a fat component in an amount of from 2.0 wt % to 8.0 wt % by total weight of the pet food product, and a proteinaceous component in an amount of from 6.0 wt % to 14.0 wt % by total weight of the pet food product, wherein said proteinaceous component comprises polypeptides and free amino acids, wherein the ratio of the fat component to the proteinaceous component is from about 0.45:1.0 to about 0.0:1.0, and wherein the amount of free amino acids in the pet food product is at least 0.5 wt % by total weight of the pet food product.

Pet food product

The presently disclosed subject matter relates to methods of screening raw materials and pet food products to manufacture a palatable pet food product. The presently disclosed subject matter also relates to methods for identifying compounds that modulate the activity and/or expression of a taste receptor.

Screening methods using GPRC6A taste receptors and pet food products and compositions prepared using the same

The present disclosure provides methods for identifying compounds that modulate the activity and/or expression of GPR92, wherein said compounds can be incorporated into flavor compositions that can be used to modify the taste and/or palatability of pet food products. In certain non-limiting embodiments, the present disclosure provides a method for identifying a composition that modulates the activity of a GPR92 receptor comprising (a) contacting a test agent with a GPR92 receptor, (b) determining the activity of the GPR92 receptor, and (c) selecting as the composition, a test agent that increases the activity of the GPR92 receptor.

Methods for identifying modulators of GPR92

The presently disclosed subject matter relates to methods of screening raw materials and pet food products to manufacture a palatable pet food product. The presently disclosed subject matter also relates to methods for identifying compounds that modulate the activity and/or expression of an olfactory receptor.

Screening methods using olfactory receptors and novel compounds identified using the same

Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

Methods for modulating taste receptors

Methods for identifying compounds that modulate the activity and/or expression of a calcium-sensing receptor, wherein said compounds can be incorporated into flavor compositions that can be used to modify the kokumi taste and/or palatability of pet food products.

Methods for identifying modulators of calcium-sensing receptors

The present invention relates to a method of identifying a compound that binds to or modulates the activity of one or more polypeptides encoding one or more receptors that are involved in the detection and perception of fatty acids.

Growing community of inventors

Melton Mowbray, United Kingdom

Scott Joseph McGrane