ArticleJournal of agricultural and food chemistry2022
Activation Spectra of Human Bitter Taste Receptors Stimulated with Cyclolinopeptides Corresponding to Fresh and Aged Linseed Oil.
Article in Journal of agricultural and food chemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 28 citations in OpenAlex.
- A homoeriodictyol sodium mouthwash reduces bitterness sensitivity in patients with gynecological cancer receiving carboplatin-based chemotherapy.Scientific reports · 2026Article
- Exploring the Molecular Space of Bitter Peptides via Sensory, Receptor, and Sequence Data.Journal of agricultural and food chemistry · 2025Article
- Taste-Guided Isolation of Bitter Compounds from the MushroomJournal of agricultural and food chemistry · 2025Article
- Bitter taste receptors.Chemical senses · 2025Review
- The Anti-Inflammatory Mechanism of Flaxseed Linusorbs on Lipopolysaccharide-Induced RAW 264.7 Macrophages by Modulating TLR4/NF-κB/MAPK Pathway.Foods (Basel, Switzerland) · 2023Article
- Bitter taste receptors of the zebra finch (Frontiers in physiology · 2023Article
- Dietary Modulation of the Human Gut Microbiota and Metabolome with Flaxseed Preparations.International journal of molecular sciences · 2022Article
- Identification and Characterization of the Stability of Hydrophobic Cyclolinopeptides From Flaxseed Oil.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Linseed oil is rich in unsaturated fatty acids, and its increased consumption could aid in health-promoting nutrition. However, rapid oxidation of linseed oil and concomitant development of bitterness impair consumers' acceptance. Previous research revealed that cyclolinopeptides, a group of cyclic peptides inherent to linseed oil, dominantly contribute to the observed bitterness. In the present study, fresh and stored linseed oil and flaxseed were analyzed for the presence of cyclolinopeptides using preparative high-performance liquid chromatography combined with mass spectrometry- and nuclear magnetic resonance-based identification and quantification. The purified compounds were tested for the activation of all 25 human bitter taste receptors of which only two responded exclusively to methionine-oxidized cyclolinopeptides. Of those, the methionine sulfoxide-containing cyclolinopeptide-4 elicited responses at relevant concentrations. We conclude that this compound is the main determinant of linseed oil's bitterness and propose strategies to reduce the development of bitterness.
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Registered trials
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