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Open Access

Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development

Xinyue Zhoua,, Han Wanga, Ming Huanga, Jin Chena, Jianle Chena,c, Huan Chenga,b,c, Xingqian Yea,c, Wenjun Wanga,b,d,e( ), Donghong Liua,b,c,d,e( )
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
Changshan Aijia Huyou Food Research and Development Center, Changshan 324200, China
The Collaborative Innovation Center for Intelligent Production Equipment of Characteristic Forest Fruits in Hilly and Mountainous Areas of Zhejiang Province, Hangzhou 311300, China

Peer review under responsibility of Tsinghua University Press.

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Abstract

Bitterness, one of the 5 “basic tastes”, is usually undesired by humans. However, abundant literature reported that bitter fruits and vegetables have beneficial health effects due to their bitter contributors. This review provided an updated overview of the main bitter contributors of typical bitter fruits and vegetables and their health benefits. The main bitter contributors, including phenolics, terpenoids, alkaloids, amino acids, nucleosides and purines, were summarized. The bioactivities and wide range of beneficial effects of them on anti-cancers, anti-inflammations, anti-microbes, neuroprotection, inhibiting chronic and acute injury in organs, as well as regulating behavior performance and metabolism were reported. Furthermore, not only did the bitter taste receptors (taste receptor type 2 family, T2Rs) show taste effects, but extra-oral T2Rs could also be activated by binding with bitter components, regulating physiological activities via modulating hormone secretion, immunity, metabolism, and cell proliferation. This review provided a new perspective on exploring and explaining the nutrition of bitter foods, revealing the relationship between the functions of bitter contributors from food and T2Rs. Future trends may focus on revealing the possibility of T2Rs being targets for the treatment of diseases, exploring the mechanism of T2Rs mediating the bioactivities, and making bitter foods more acceptable without getting rid of bitter contributors.

Keywords

VegetablesHealth benefitsBitter contributorsBitter taste receptorFruits

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Food Science and Human Wellness
Volume 13 Issue 4,
July 2024
Pages 1806-1824
DOI: 10.26599/FSHW.2022.9250151
Cite this article:
Zhou X, Wang H, Huang M, et al. Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development. Food Science and Human Wellness, 2024, 13(4): 1806-1824. https://doi.org/10.26599/FSHW.2022.9250151

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Received: 25 October 2022
Revised: 08 November 2022
Accepted: 12 December 2022
Published: 20 May 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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