|
|||||
|
|
A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors |
|
| Authors: | Lijun Li Xing Yan Fengying Chen Liyan Zheng Yang Hu Fan He Hui Ni Feng Chen Qingbiao Li |
| Affiliation: | 1. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, China Contribution: Conceptualization, Investigation, Writing - original draft, Writing - review & editing, Methodology, Formal analysis, Data curation;2. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China Contribution: Investigation, Writing - original draft, Visualization, Data curation, Writing - review & editing;3. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China Contribution: Writing - original draft, Investigation;4. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, China Contribution: Software;5. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, China Contribution: Validation;6. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China;7. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, China Department of Food Science, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA Contribution: Resources;8. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, China Contribution: Project administration |
| Abstract: | Citrus is an important source of flavonoids in our daily diet. Citrus flavonoids have antioxidant, anticancer, anti-inflammatory, and cardiovascular disease prevention functions. Studies have shown that some pharmaceutical values of flavonoids may be related to their binding to bitter taste receptors, thus activating downstream signal transduction pathways; however, the underlying mechanism has not been systematically elucidated. In this paper, the biosynthesis pathway and the absorption and metabolism of citrus flavonoids were briefly reviewed, and the relationship between flavonoid structure and bitter taste intensity was investigated. In addition, the pharmacological effects of bitter flavonoids and the activation of bitter taste receptors in combating various diseases were discussed. This review provides an important basis for the targeted design of citrus flavonoid structures to make them more biologically active and more attractive as powerful drugs for the effective treatment of chronic diseases such as obesity, asthma, and neurological diseases. |
| Keywords: | absorption and metabolism biosynthesis pathway bitter taste bitter taste receptors citrus flavonoids |