Mercoledì 20 marzo dodicesimo appuntamento con il Ciclo di Seminari del DSF: "The importance of being a bitter natural compound".
L'evento si svolgerà dalle 13:00 alle 13:40 in aula seminari al II piano di l.go Donegani 2 (ex Wild).
Il talk sarà tenuto da Federica Pollastro (UNIUPO – DSF).
Bitter taste is a peculiar and emblematic perception that could act as defence, medicinal and gastronomic purpose. Bitter natural compounds are involved in this perception with different biological activity. A significant example is the consumption of wild bitter herbs, an important trait of the Mediterranean diet, to flavour alcoholic beverages and prepare herbal infusions whose value extends to traditional medicine too. Plants from the genus Artemisia exemplify this use, and their properties on
appetite and digestion have been traditionally related to their bitter constituents. The popularity of alpine bitter herbs had fostered studies aimed at the isolation of their bitter principles and the identification of their receptors (hTAS2Rs). Bitter taste receptors were originally defined on the base of their role in type-2 taste cells of the tongue, in which they serve to detect bitter chemicals like sesquiterpene lactones, a major class of bitter compounds. Further interest originated from the
discovery that bitter taste receptors are expressed in extra oral tissue, especially in the gastrointestinal tract and in the respiratory system, where they are involved, respectively in glucose regulation, appetite regulation, weight management, and bronchodilation. The study of hTAS2Rs in broncho-epithelial cells is a potential therapeutic target for inflammatory diseases of respiratory tract and highlight the relevance of bitter agonists as drug lead structures.