ArticleJournal of agricultural and food chemistry2025
Taste-Guided Isolation of Bitter Compounds from the Mushroom
Article in Journal of agricultural and food chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Bitter Compounds in Medicinal Food Plants Based on Traditional Chinese Medicine: Analysis and Regulation Strategies from Chemical Structure to Perception Mechanisms.Molecules (Basel, Switzerland) · 2026Review
- Cell surface localization of receptors considered nonfunctional and orphan bitter taste receptors.Current research in food science · 2026Article
- Calcipostia guttulata (Basidiomycota, Polyporales) in Russia.Doklady biological sciences : proceedings of the Academy of Sciences of the USSR, Biological sciences sections · 2025Article
- Taste-Guided Isolation of Bitter Compounds from the MushroomJournal of agricultural and food chemistry · 2025Article
- Bitter taste receptors.Chemical senses · 2025Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bitter taste perception cautions humans against the ingestion of potentially toxic compounds. However, current knowledge about natural bitter substances and their activation of human bitter taste receptors (TAS2Rs) is biased toward substances from flowering plants, whereas other sources are underrepresented. Although numerous mushrooms taste bitter, the corresponding substances and receptors are unexplored. Three previously undescribed triterpene glucosides, named oligoporins D-F, together with the known oligoporins A and B, were isolated from
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