Relevant bibliographies by topics / Bitter substances

Academic literature on the topic 'Bitter substances'

Author: Grafiati
Published: 10 December 2022
Last updated: 29 January 2023

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Journal articles on the topic "Bitter substances"

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WU, CHUNSHENG, LIPING DU, LIHUI MAO, and PING WANG. "A NOVEL BITTER DETECTION BIOSENSOR BASED ON LIGHT ADDRESSABLE POTENTIOMETRIC SENSOR." Journal of Innovative Optical Health Sciences 05, no. 02 (April 2012): 1250008. http://dx.doi.org/10.1142/s1793545812500083.

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This paper presents a novel biosensor for bitter substance detection on the basis of light addressable potentiometric sensor (LAPS). Taste receptor cells (TRCs) were used as sensitive elements, which can respond to different bitter stimuli with extreme high sensitivity and specificity. TRCs were isolated from the taste buds of rats and cultured on the surface of LAPS chip. Due to the unique advantages such as single-cell recording, light addressable capability, and noninvasiveness, LAPS chip was used as secondary transducer to monitor the responses of TRCs by recording extracelluar potential changes. The results indicate LAPS chip can effectively record the responses of TRCs to different bitter substances used in this study in a real-time manner for a long-term. In addition, by performing principal component analysis on the LAPS recording data, different bitter substances tested can be successfully discriminated. It is suggested this TRCs–LAPS hybrid biosensor could be a valuable tool for bitter substance detection. With further improvement and novel design, it has great potentials to be applied in both basic research and practical applications related to bitter taste detection.
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Kurihara, Kenzo, Yoshihisa Katsuragi, Ichiro Matsuoka, Makoto Kashiwayanagi, Takashi Kumazawa, and Takayuki Shoji. "Receptor mechanisms of bitter substances." Physiology & Behavior 56, no. 6 (December 1994): 1125–32. http://dx.doi.org/10.1016/0031-9384(94)90356-5.

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Protsenko, L., M. Liashenko, A. Vlasenko, T. Hryniuk, and O. Dobrovolny. "Investigation of properties of biologically active substances and their content in cones of ukrainian hop varieties." Agricultural Science and Practice 5, no. 2 (July 15, 2018): 52–63. http://dx.doi.org/10.15407/agrisp5.02.052.

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Introduction. According to the data of foreign studies, prenyl fl avonoids and bitter substances of hop have signifi cant antioxidant, antiviral, antimicrobial, anti-infl ammatory and anti-carcinogenic properties. Methods. A complex of the following methods was used: a monographic method, analysis, synthesis and comparison, mathematical-statistical and modern physical-chemical methods of determining qualitative indices of hop, special and common in hop-growing industry, which allowed obtaining scientifi cally valid results. Results. The modern level of knowledge about biologically active compounds of hop and their properties was analyzed, in particular, bitter substances and xanthohumol. The quantitative and qualitative content of bitter substances, essential oil and xanthohumol in hop varieties of Ukrainian, European and American breeding was studied. Among the Ukrainian varieties, the highest amount of xanthohumol was found in Ruslan and Xanthus varie- ties – 1.16 % and 1.06 % against dry substances respectively, and its minimal amount was detected in the cones of the bitter Alta variety. Among the European varieties, the highest amount of this substance is contained in the German variety HallertauerTaurus – 0.9–1.0 %, up to 1 % in the Czech variety Agnus and the English va- riety Admiral, with the content of 0.95 %–1.09 %. There is a strong correlation between the accumulation of xanthohumol and alpha acids in the formation and ripening of the cones. The maximal amount of xanthohumol is formed in the hop cones in the phase of complete technical ripeness. The content of this substance in hop cones depends on the breeding variety and is a varietal trait, genetically fi xed for each variety. The quantitative amount of xanthohumol may be one of biochemical criteria of identifying the variety. Conclusions. By their characteristics, the Ukrainian hop varieties correspond to the world’s analogues, namely, according to their bio- chemical and technological indices, hop varieties Klon-18 and Zlato Polissia correspond to the characteristics of the hop of the Czech Saaz variety, the biochemical indices of the bitter Alta variety correspond to the Ger- man variety Magnum, and such varieties as Slovianka and Zahrava exceed the world’s analogues considerably in the composition and quality of bitter substances and essential oils and are unique.
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TANIMURA, SHUYA, and RICHARD D. MATTES. "RELATIONSHIPS BETWEEN BITTER TASTE SENSITIVITY AND CONSUMPTION OF BITTER SUBSTANCES." Journal of Sensory Studies 8, no. 1 (March 1993): 31–41. http://dx.doi.org/10.1111/j.1745-459x.1993.tb00200.x.

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Liashenko, M., L. Protsenko, R. Rudyk, and O. Svirchevska. "Bitter Substances in the Hop Lupulin." Agricultural Science and Practice 1, no. 1 (April 15, 2014): 20–25. http://dx.doi.org/10.15407/agrisp1.01.020.

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Aim. To investigate the quantity and structure of α-, β-acids and xanthohumol in lupulin grains of different hop varieties that essentially differ in these biochemical indexes, and also the presence of the substances both in staminate racemes and in the leaves. Methods. High performance liquid chromatography (HPLC), up-to- date physical-chemical methods of hop quality indicators’ defi nition, special and standard in the hop-growing branch, were applied. Results. It was stated that lupulin of aroma and bitter varieties contains various quantity of α- and β-acids. Therefore, the ratio of α- to β-acids in aroma hop varieties is above one (1), whereas in varieties of bitter type this ratio is much lower than one (1). No correlation between the quantity of lupulin and the contents of α- and β-acids was found. It was noted that the color of lupulin depends upon the quantity of xanthohumol. Conclusions. The performed tests give evidences on lupulin glands are located on anthers of staminate racemes and on the leaves as well, though in much less quantity and less educed. It was found that the quantity and structure of bitter substances in lupulin grains from selection varieties does not depend upon lupulin content in hop cones, but it is a grading factor. Lupulin from the staminate racemes received from various plants essentially differs in quantity of α- and β-acids. This fact is of key importance for pair selection. In petal glands on the leaves of a hop plant bitter substances are represented only by β-acids, mainly lupulone and adlupulone.
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Procházka, Pavel, Přemysl Štranc, Kateřina Pazderů, Jan Vostřel, and Jan Řehoř. "Use of biologically active substances in hops." Plant, Soil and Environment 64, No. 12 (November 30, 2018): 626–32. http://dx.doi.org/10.17221/655/2018-pse.

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In four-year experiments, hop was treated with 7 biologically active substances in two terms during vegetation: Lignohumate max (a mixture of humic acids and fulvic acids), Lexin (a mixture of humic acids and fulvic acids enriched with auxins), Lexenzym (a mixture of humic acids and fulvic acids enriched with auxins, phytohormones and enzymes precursors), Ascophyllum nodosum seaweed extract, synthetic auxin, humic acids and fulvic acids alone. The chlorophyll content was monitored after the application both in the vine leaves and in the branch leaves. After harvesting of the hops from the individual treatments, the yield of dry hops was determined and the cones were analysed for the content of alpha bitter acids. The results show that the most effective hop treatment was the application of Lexin and Lexenzym. The Lexenzym treatment provided a yield of dry hops of 1.86 t/ha, i.e. 0.47 t/ha higher compared with untreated control. The Lexin treatment provided yield higher by 0.41 t/ha of dry hops compared with the untreated control, while the harvested cones contained the most alpha-bitter acids (4.57%).
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Rezaie, Peyman, Vida Bitarafan, Michael Horowitz, and Christine Feinle-Bisset. "Effects of Bitter Substances on GI Function, Energy Intake and Glycaemia-Do Preclinical Findings Translate to Outcomes in Humans?" Nutrients 13, no. 4 (April 16, 2021): 1317. http://dx.doi.org/10.3390/nu13041317.

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Bitter substances are contained in many plants, are often toxic and can be present in spoiled food. Thus, the capacity to detect bitter taste has classically been viewed to have evolved primarily to signal the presence of toxins and thereby avoid their consumption. The recognition, based on preclinical studies (i.e., studies in cell cultures or experimental animals), that bitter substances may have potent effects to stimulate the secretion of gastrointestinal (GI) hormones and modulate gut motility, via activation of bitter taste receptors located in the GI tract, reduce food intake and lower postprandial blood glucose, has sparked considerable interest in their potential use in the management or prevention of obesity and/or type 2 diabetes. However, it remains to be established whether findings from preclinical studies can be translated to health outcomes, including weight loss and improved long-term glycaemic control. This review examines information relating to the effects of bitter substances on the secretion of key gut hormones, gastric motility, food intake and blood glucose in preclinical studies, as well as the evidence from clinical studies, as to whether findings from animal studies translate to humans. Finally, the evidence that bitter substances have the capacity to reduce body weight and/or improve glycaemic control in obesity and/or type 2 diabetes, and potentially represent a novel strategy for the management, or prevention, of obesity and type 2 diabetes, is explored.
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Lemon, Christian H., and David V. Smith. "Neural Representation of Bitter Taste in the Nucleus of the Solitary Tract." Journal of Neurophysiology 94, no. 6 (December 2005): 3719–29. http://dx.doi.org/10.1152/jn.00700.2005.

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Based on the molecular findings that many bitter taste receptors (T2Rs) are expressed within the same receptor cells, it has been proposed that bitter taste is encoded by the activation of discrete neural elements. Here we examined how a variety of bitter stimuli are represented by neural activity in central gustatory neurons. Taste responses (spikes/s) evoked by bathing the tongue and palate with intensity-matched concentrations (in M) of 2 sugars (0.32 sucrose and 0.5 D-fructose), ethanol (40%), 4 salts (0.01 NaCl, 0.008 NaNO3, 0.01 MgCl2, and 0.05 KCl), 2 acids (0.003 HCl and 0.005 citric acid), and 10 bitter ligands (0.007 quinine-HCl, 0.015 denatonium benzoate, 0.003 l-cysteine, 0.001 nicotine, 0.005 strychnine-HCl, 0.04 tetraethylammonium chloride, 0.03 atropine-SO4, 0.005 brucine-SO4, 0.03 papaverine-HCl, and 0.009 sparteine) were recorded from 51 neurons in the nucleus of the solitary tract of anesthetized rats. Cluster analysis was used to categorize neurons into types based on responses to sucrose, NaCl, HCl, and quinine-HCl. Three groupings emerged: type S (responded optimally to sweets), type N (sodium-optimal), and type H/Q (responded robustly to bitters, acids, and salts). Multivariate analyses revealed that across-neuron patterns of response among bitter stimuli were strongly correlated. However, neural type H/Q, which was most responsive to bitter tastants, was not differentially sensitive to bitter stimuli and Na+ salts, which rats perceive as distinct. Thus central neurons most responsive to bitter substances receive significant input from receptors that mediate other tastes, indicating that bitter stimuli are not represented by activity in specifically tuned neurons.
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Yoshimatsu, Jumpei, Kiyoshi Toko, Yusuke Tahara, Misaki Ishida, Masaaki Habara, Hidekazu Ikezaki, Honami Kojima, Saeri Ikegami, Miyako Yoshida, and Takahiro Uchida. "Development of Taste Sensor to Detect Non-Charged Bitter Substances." Sensors 20, no. 12 (June 18, 2020): 3455. http://dx.doi.org/10.3390/s20123455.

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A taste sensor with lipid/polymer membranes is one of the devices that can evaluate taste objectively. However, the conventional taste sensor cannot measure non-charged bitter substances, such as caffeine contained in coffee, because the taste sensor uses the potentiometric measurement based mainly on change in surface electric charge density of the membrane. In this study, we aimed at the detection of typical non-charged bitter substances such as caffeine, theophylline and theobromine included in beverages and pharmaceutical products. The developed sensor is designed to detect the change in the membrane potential by using a kind of allosteric mechanism of breaking an intramolecular hydrogen bond between the carboxy group and hydroxy group of aromatic carboxylic acid (i.e., hydroxy-, dihydroxy-, and trihydroxybenzoic acids) when non-charged bitter substances are bound to the hydroxy group. As a result of surface modification by immersing the sensor electrode in a modification solution in which 2,6-dihydroxybenzoic acid was dissolved, it was confirmed that the sensor response increased with the concentration of caffeine as well as allied substances. The threshold and increase tendency were consistent with those of human senses. The detection mechanism is discussed by taking into account intramolecular and intermolecular hydrogen bonds, which cause allostery. These findings suggest that it is possible to evaluate bitterness caused by non-charged bitter substances objectively by using the taste sensor with allosteric mechanism.
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Hoffmann, Krystyna, Józef Hoffmann, Marta Huculak-Mączka, and Jakub Skut. "Investigation of applying calcium oxide for the removal of bitter substances from hop wastes." Polish Journal of Chemical Technology 13, no. 1 (January 1, 2011): 35–40. http://dx.doi.org/10.2478/v10026-011-0007-8.

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Investigation of applying calcium oxide for the removal of bitter substances from hop wastes Utilization of brewery wastes is one of the solutions for the production of the fodder supplements containing biogenic nutrients. The condition of such application is to meet the requirements included in the regulations regarding animal feeding, particularly removing a bitter taste. The aim of the performed investigations was the removal of bitter acids from the post-extraction hop waste using the calcium oxide addition. For the examination hop wastes obtained as a by-product from the CO2 plant extraction in supercritical conditions, were applied. Physicochemical properties of the waste samples collected for the investigations were determined by applying the available standard analytical techniques. The analyses of the determination of bitter acids were carried out by the high performance liquid chromatography method. During the experiments very good effects of bitter acids removal from hop wastes, were obtained by using CaO suspensions in water. The investigations on the influence of the CaO concentration in suspension on the efficiency of bitter acids removal indicate the possibility of applying suspensions by 2 wt% for this purpose.
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Dissertations / Theses on the topic "Bitter substances"

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Chiwona-Karltun, Linley. "A reason to be bitter : cassava classification from the farmers' perspective /." Stockholm : [Karolinska institutets bibl.], 2001. http://diss.kib.ki.se/2001/91-7349-078-4/.

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Brauneck, Franziska [Verfasser], and Marion [Akademischer Betreuer] Subklewe. "Antikörper-basierte Immuntherapie in der AML : Einfluss zytoreduktiver Substanzen auf die CD33/CD3 BiTE®-vermittelte Zytotoxizität und Analyse der Expression von ILT3, CD244 und CD48 auf CD33 positiven AML-Zellen / Franziska Brauneck ; Betreuer: Marion Subklewe." München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2019. http://d-nb.info/1202012221/34.

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Bitarafan, Vida. "Effects of Bitter Substances on Energy Intake and Blood Glucose, and Associated Gastrointestinal Functions, in Healthy Humans." Thesis, 2020. http://hdl.handle.net/2440/127175.

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The studies in this thesis investigated whether specific bitter compounds, administered intraduodenally or intragastrically, reduce postprandial blood glucose and/or energy intake in healthy humans, by modulating GI functions, e.g. gut hormones, gut motility and gastric emptying. The key findings of the studies are: 1. Slow intraduodenal infusion of quinine, providing doses of 37.5, 75 and 225 mg, over 60 min, did not affect antropyloroduodenal motility, plasma CCK or energy intake, possibly because the delivery rate was insufficient to activate duodenal bitter taste receptors (Chapter 2). 2. Intragastric bolus administration of quinine, at doses of 275 and 600 mg, slightly stimulated insulin, and, in response to a mixed-nutrient drink, consumed 30 min later, lowered plasma glucose, associated with markedly increased insulin and modest increases in glucagon and GLP-1, but did not slow gastric emptying, suggesting that, in this study paradigm, postprandial blood glucose lowering was primarily due to insulin (Chapter 3). 3. Both intragastric and intraduodenal administration of quinine (600 mg), administered 60 min or 30 min, respectively, before consumption of a mixed-nutrient drink, markedly stimulated C-peptide and reduced plasma glucose, both alone and following the drink, and slowed gastric emptying, with no difference between the routes of administration. The data suggest that, intragastric quinine, when allowed sufficient time to interact with intestinal bitter-taste receptors, reduces blood glucose, by stimulating insulin and slowing gastric emptying, comparably with intraduodenal quinine (Chapter 4). 4. Intraduodenal administration of a bitter extract from hops flowers, Humulus lupulus L., only had a modest, and transient, effect to stimulate pyloric pressure, and a delayed effect to stimulate PYY (~ 60 min post-administration), but did not affect antral or duodenal pressures, CCK or energy intake. While the intragastric study part needs to be completed, it appears that intragastric delivery of hops extract may have a more potent, and persistent, effect to stimulate pyloric pressure than intraduodenal delivery. While these findings may suggest that bitter hops extract, in contrast to quinine, may have a greater effect on gastric bitter receptors, the study will need to be completed to draw more definitive conclusions (Chapter 5). In conclusion, the research presented in this thesis has established that bitter compounds, including quinine and hops extract, vary in their potency, and effects, on GI functions, i.e. secretion of gut hormones, modulation of gut motility and/or gastric emptying, that are associated with regulation of energy intake and/or blood glucose. Quinine had potent glucose-lowering effects, mediated by both gastric emptying and stimulation of glucoregulatory hormones, including insulin, while the role of GLP-1 is less clear. In contrast, the effects of hops extract remain less clear. Further research is warranted to investigate the suitability of these, and other, bitter compounds as novel and effective management or treatment strategies for type 2 diabetes and/or obesity.
Thesis (Ph.D.) -- University of Adelaide, Adelaide Medical School, 2020
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Bittorf, Kathrin [Verfasser]. "Einfluss von synthetischen Nitromoschusduftstoffen und Substanzen mit östrogener Wirkung auf ausgewählte Funktionsparameter von Sertoli-Zellen der Ratte : Entwicklung und Evaluierung eines In-Vitro-Testsystems / vorgelegt von Kathrin Bittorf." 2006. http://d-nb.info/981056350/34.

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Book chapters on the topic "Bitter substances"

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Carpenter, Guy H. "Do Salivary Proteins Play a Role in Tasting Bitter Substances?" In ACS Symposium Series, 183–95. Washington, DC: American Chemical Society, 2015. http://dx.doi.org/10.1021/bk-2015-1191.ch014.

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Naito, Masayoshi, Naoyuki Sasaki, and Takeshi Kambara. "Mechanism of the Electric Response of Lipid Bilayers to Bitter Substances." In Olfaction and Taste XI, 115. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_50.

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Rizzi, G. P., L. J. Boekley, and A. Ekanayake. "The Influence of Roasting-Derived Polymeric Substances on the Bitter Taste of Coffee Brew." In ACS Symposium Series, 229–36. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2004-0871.ch017.

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Oxfeld, Ellen. "Conviviality." In Bitter and Sweet. University of California Press, 2017. http://dx.doi.org/10.1525/california/9780520293519.003.0006.

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This chapter examines the role of food in breaking down social boundaries and creating sociability, fellowship and emotional ties in Moonshadow Pond. The chapter draws from theories of ritual to analyze the mechanisms by which conviviality and “co-feeling” is forged through banqueting and ordinary eating events. It also looks at the role of key food substances – tea, alcohol and meat – in creating social and emotional ties. Finally, it asks how food works to generate emotions in a specifically Chinese context, in which emotion may not always be overtly expressed, but is sometimes expressed through food sharing and exchange.
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Kumar, Sandeep, Ahmad Hussain, Manish Singh Sansi, Daraksha Iram, Priyanka, and Ashutosh Vats. "Antioxidative Agents From Medicinal Plants." In Advanced Pharmacological Uses of Medicinal Plants and Natural Products, 249–68. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2094-9.ch013.

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The medicinal plants have been used by humans since ancient times, and the great civilizations of the world in ancient times were well aware of the benefits brought by the use of medicinal plants. This chapter provides important information regarding medicinal plants that have a wide variety of antioxidative agents ranging from bitter compounds that stimulate digestion system, phenolic compounds for antioxidant and numerous other pharmacological properties, antibacterial, and antifungal to tannins that act as natural antibiotics, diuretic substances, alkaloids, and so forth.
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Kumar, Sandeep, Ahmad Hussain, Manish Singh Sansi, Daraksha Iram, Priyanka, and Ashutosh Vats. "Antioxidative Agents From Medicinal Plants." In Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals, 179–94. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-3546-5.ch010.

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The medicinal plants have been used by humans since ancient times, and the great civilizations of the world in ancient times were well aware of the benefits brought by the use of medicinal plants. This chapter provides important information regarding medicinal plants that have a wide variety of antioxidative agents ranging from bitter compounds that stimulate digestion system, phenolic compounds for antioxidant and numerous other pharmacological properties, antibacterial, and antifungal to tannins that act as natural antibiotics, diuretic substances, alkaloids, and so forth.
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Obladen, Michael. "Lethal lullabies." In Oxford Textbook of the Newborn, edited by Michael Obladen, 279–88. Oxford University Press, 2021. http://dx.doi.org/10.1093/med/9780198854807.003.0040.

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Poppy extract accompanied the human infant for more than three millennia. Motives for its use included excessive crying, suspected pain, and diarrhoea. In antiquity, infantile sleeplessness was regarded as a disease. Dabbing maternal nipples with bitter substances and drugging the infant with opium were used to hasten weaning. Opiates joined the treatment of difficult teething in the 17th century. Foundling hospitals and wet nurses used them extensively. With industrialization, private use was rampant among the working class. In German-speaking countries, poppy extracts were administered in soups and pacifiers. In English-speaking countries, proprietary drugs containing opium were sold at the doorstep or in grocery stores. Opium’s toxicity for infants was common knowledge, but the willingness to use it in infants persisted and physicians continued to prescribe it for babies. Intoxication became a significant factor in infant mortality. As late as 1912, the International Opium Convention signed at The Hague forced governments to implement legislation which effectively curtailed the access to opium and broke the dangerous habit of sedating infants.
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Hershinow, David. "Shakespeare’s Bitter Fool: The Politics and Aesthetics of Free Speech." In Shakespeare and the Truth-Teller, 121–45. Edinburgh University Press, 2019. http://dx.doi.org/10.3366/edinburgh/9781474439572.003.0004.

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Chapter 3 argues that Shakespeare exposes the formal underpinnings of the fantasy of unstoppable individual critical agency through his depiction of wise fools. In Twelfth Night, Timon of Athens, and King Lear, Shakespeare’s citation of diogeneana gives form to a series of wise fools designed to provoke a collision between his period’s antithetical assessments of Cynic critical activity: one that reckons Diogenes’ freedom of speech to be singularly effective, and one that lambasts Diogenes for being inconsequential, a mere parasite-jester who has renounced all claims to seriousness. This double gesture is most evident in a passage unique to the Quarto Lear in which the Fool defines, and simultaneously performs, the critical activity of a “bitter fool.” Here, especially, Shakespeare’s composite characterization of the Cynic stance challenges viewers to comprehend that the “bitter fool” offers only the appearance of a robust critical practice—that its stridently critique-oriented posture exists in form but not in substance.
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Dickens, Charles. "Chapter XXIII which contains the substance of a pleasant conversation between mr. bumble and a lady; and shews that even a beadle may be susceptible on some points." In Oliver Twist. Oxford University Press, 2008. http://dx.doi.org/10.1093/owc/9780199536269.003.0025.

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The night was bitter cold. The snow lay on the ground, frozen into a hard thick crust; so that only the heaps that had drifted into by-ways and corners were affected by the sharp wind that howled abroad: which, as if expending increased fury...
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Kochenov, Dimitry Vladimirovich. "On Barks, Bites, and Promises." In Constitutionalism under Stress, 147–56. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780198864738.003.0010.

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The demise of Poland and Hungary as constitutional democracies clearly illustrate that the EU is unable to guarantee the preservation of democracy and the rule of law. Beyond looking at the response provided by EU institutions to the amplification of the rule of law backsliding in Hungary and Poland, this chapter provides an overview of how the EU is maturing as a constitutional system as a result of the challenge. The lesson of the crisis is thus a positive one: the EU is discovering the substance of the core principles guiding its own legal system and the CJEU provides a guiding light in this process.
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Conference papers on the topic "Bitter substances"

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Antsupova, T. P., and E. B. Bitueva. "Phytochemical study of pasture plants in Northern Mongolia." In Problems of studying the vegetation cover of Siberia. TSU Press, 2020. http://dx.doi.org/10.17223/978-5-94621-927-3-2020-3.

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The article presents the results of a qualitative and quantitative determination of toxic and bitter substances in 8 species of plants of Northern Mongolia that are not eaten by cattle. Significant amounts of alkaloids were found in 6 species, tannins in 2 species.
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Mladenovic, Jelena, Nebojsa Markovic, Ljiljana Boskovic-Rakocevic, Milena Đuric, and Nenad Pavlovic. "ODREĐIVANJE HEMIJSKOG SASTAVA RAZLIČITIH EKSTRAKATA ČUVARKUĆE." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.413m.

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Sempervivum tectorum has a similar effect as aloe vera, which is known in the treatment of various skin diseases. This herb is considered one of the safest remedies for a wide range of skin diseases. Due to its anti-inflammatory and antiseptic properties, it also serves as an excellent first aid for burns, stings and bites, because it provides quick relief and calming. Freshly squeezed juice from the leaves of the houseplant is used in the treatment of nervous disorders, epilepsy and restless dreams. The leaves are edible and can be used as an addition to salads or stews. They are not particularly tasty, but as they are rich in water, they can be put in a juicer together with other fruits or vegetables and become a refreshing drink. It is used in folk herbal medicine and as a medicine. The aim of this study was to determine the moisture content, total extracted substances, extract density, vitamin C, organic acids and proteins in house extracts.
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Reports on the topic "Bitter substances"

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Naim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

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Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception at the taste receptor level has prevented the development of inhibitors or efficient methods for reducing bitterness. In our original application we proposed to: (a) investigate the time course and effect of selected bitter tastants relevant to agricultural products on the formation of intracellular signal molecules (cAMP, IP3, Ca2+) in intact taste cells, in model cells and in membranes derived therefrom; (b) study the effect of specific bitter taste inhibitors on messenger formation and identify G-proteins that may be involved in tastant-induced bitter sensation; (c) investigate interactions and self-aggregation of bitter tastants within membranes; (d) study human sensory responses over time to these bitter-taste stimuli and inhibitors in order to validate the biochemical data. Quench-flow module (QFM) and fast pipetting system (FPS) allowed us to monitor fast release of the aforementioned signal molecules (cGMP, as a putative initial signal was substituted for Ca2+ ions) - using taste membranes and intact taste cells in a time range below 500 ms (real time of taste sensation) - in response to bitter-taste stimulation. Limonin (citrus) and catechin (wine) were found to reduce cellular cAMP and increase IP3 contents. Naringin (citrus) stimulated an IP3 increase whereas the cheese-derived bitter peptide cyclo(leu-Trp) reduced IP3 but significantly increased cAMP levels. Thus, specific transduction pathways were identified, the results support the notion of multiple transduction pathways for bitter taste and cross-talk between a few of those transduction pathways. Furthermore, amphipathic tastants permeate rapidly (within seconds) into liposomes and taste cells suggesting their availability for direct activation of signal transduction components by means of receptor-independent mechanisms within the time course of taste sensation. The activation of pigment movement and transduction pathways in frog melanophores by these tastants supports such mechanisms. Some bitter tastants, due to their amphipathic properties, permeated (or interacted with) into a bitter tastant inhibitor (specific phospholipid mixture) which apparently forms micelles. Thus, a mechanism via which this bitter taste inhibitor acts is proposed. Human sensory evaluation experiments humans performed according to their 6-n-propyl thiouracil (PROP) status (non-tasters, tasters, super-tasters), indicated differential perception of bitterness threshold and intensity of these bitter compounds by different individuals independent of PROP status. This suggests that natural products containing bitter compounds (e.g., naringin and limonin in citrus), are perceived very differently, and are in line with multiple transduction pathways suggested in the biochemical experiments. This project provides the first comprehensive effort to explore the molecular basis of bitter taste at the taste-cell level induced by economically important and agriculturally relevant food products. The findings, proposing a mechanism for bitter-taste inhibition by a bitter taste inhibitor (made up of food components) pave the way for the development of new, and perhaps more potent bitter-taste inhibitors which may eventually become economically relevant.
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2

Pesis, Edna, Elizabeth J. Mitcham, Susan E. Ebeler, and Amnon Lers. Application of Pre-storage Short Anaerobiosis to Alleviate Superficial Scald and Bitter Pit in Granny Smith Apples. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7593394.bard.

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Abstract:
There is increased demand for high quality fruit produced and marketed with reduced chemical inputs to minimize toxic effects on human health and the environment. Granny Smith (GS) apple quality is reduced by two major physiological disorders, superficial scald and bitter pit (BP). These disorders cause great loss to apple growers worldwide. Superficial scald is commonly controlled by chemical treatments, mainly the antioxidant diphenylamine (DPA) and/or the ethylene action inhibitor, 1-methylcyclopropene (1–MCP). Both chemicals are ineffective in controlling bitter pit incidence. We proposed to investigate the beneficial use of non-chemical, abiotic stress with low O2 (LO2) applied for 10d at 20°C on GS apple fruit. During the project we expanded the treatment to more apple cultivars, Golden Delicious (GD) and Starking Delicious (SD) and another pome fruit, the pear. Apple and pear have similar physiological disorders that develop during cold storage and we examined if the LO2 treatment would also be effective on pear. Application of 0.5% LO2 atmosphere for 10d at 20°C or 500ppb 1-MCP at 20°C prior to cold storage at 0°C, was effective in reducing superficial scald in GS apple. Moreover, LO2 pretreatment was also effective in reducing bitter pit (BP) development in California GS and Israeli GD and SD apples The BP symptoms in GS from California were much more prominent, so the effect of LO2 was more dramatic than the effect on the Israeli cvs. GD and SD, nevertheless the LO2 treatment showed the same trend in all cultivars in reducing BP. The LO2 and 1-MCP -treated fruit exhibited lower levels of ethylene, - farnesene and its oxidation product, 6-methyl-5-hepten-2-one (MHO), as determined by SPME/GC-MS analysis. In addition, LO2 pretreatment applied to California Bartlett or Israeli Spadona pears was effective in reducing superficial scald, senescent scald and internal breakdown after 4 m of cold storage at 0°C. For GS apple, low-temperature storage resulted in oxidative stress and chilling injury, caused by increased production of superoxide anions which in turn led to the generation of other dangerous reactive oxygen species (ROS). Using confocal laser-scanning microscopy and H2O2 measurements of apple peel, we observed ROS accumulation in control fruit, while negligible amounts were found in LO2 and 1-MCP treated fruit. Gene-expression levels of ROS-scavenging enzymes were induced by the various pretreatments: catalase was induced by LO2 treatment, whereas Mn superoxide dismutase was induced by 1-MCP treatment. We assume that LO2 and 1-MCP pretreated fruit remained healthier due to reduced production of ethylene and reactive oxygen substances, such as MHO, during cold storage. The LO2-treated apple exhibited greener peel and firmer fruit after 6 m of cold storage, and the fruit had high crispiness leading to high taste preference. In both pear cultivars, the LO2 treatment led to a reduction in internal breakdown and browning around the seed cavity. We tested the LO2 pre-storage treatment on a semi-commercial scale that would be applicable to a small organic grower by sealing the fruit within the plastic field bins. The treatment was most effective with a continuous flow of nitrogen through the bins; however, a single 6 hour flush of nitrogen was also fairly effective. In addition, we determined that it was very important to have the oxygen levels below 0.5% for approximately 10 days to achieve good scald control, not counting the time required to reduce the oxygen concentration. Our LO2 technology has been proven in this project to be effective in reducing several physiological disorders developed in pome fruit during cold storage. We hope that our non-chemical treatment which is friendly to the environment will be used in the near future for the organic apple and pear industry. The next step should be an analysis of the cost-benefits and commercial feasibility.
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