T2R134 Inhibitors
T2R134 inhibitors are a class of chemical compounds that specifically target and inhibit the activity of the bitter taste receptor type 2 member 134 (T2R134), a G-protein coupled receptor (GPCR) within the T2R family. T2R134, like other members of the T2R family, is involved in detecting bitter-tasting compounds, which play a crucial role in the sensory system's ability to identify potentially harmful or unpalatable substances. These receptors are primarily located in taste receptor cells on the tongue, where they respond to bitter molecules by initiating intracellular signaling pathways that lead to the perception of bitterness. T2R134 inhibitors block the activation of the receptor by binding either to its active ligand-binding site or to alternative regulatory sites, preventing bitter compounds from triggering the receptor and disrupting the associated signal transduction.
The chemical structures of T2R134 inhibitors can vary, with different classes of compounds targeting the receptor in unique ways. Some inhibitors act as competitive antagonists, binding to the receptor's active site and blocking bitter ligands from interacting with T2R134. Others may function as allosteric modulators, binding to sites away from the active site and inducing conformational changes in the receptor that reduce its responsiveness to bitter compounds. Inhibiting T2R134 affects the intracellular signaling pathways typical of GPCRs, such as changes in calcium ion concentrations, which are essential for transmitting sensory information to the brain. By studying T2R134 inhibitors, researchers can gain a deeper understanding of the molecular mechanisms underlying bitter taste perception and how individual T2R receptors contribute to the complexity of taste signal processing. This knowledge expands insights into how bitter compounds are detected and interpreted by the sensory system, highlighting the intricate role of T2R receptors in the perception of environmental chemical stimuli.
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| Product Name | CAS # | Catalog # | QUANTITY | Price | Citations | RATING |
|---|---|---|---|---|---|---|
Curcumin | 458-37-7 | sc-200509 sc-200509A sc-200509B sc-200509C sc-200509D sc-200509F sc-200509E | 1 g 5 g 25 g 100 g 250 g 1 kg 2.5 kg | $37.00 $69.00 $109.00 $218.00 $239.00 $879.00 $1968.00 | 47 | |
Curcumin may inhibit the expression of taste receptor, type 2, member 134 by interfering with transcription factors and downregulating gene expression. Its anti-inflammatory properties might impact signaling pathways involved in the expression of this protein. | ||||||
Resveratrol | 501-36-0 | sc-200808 sc-200808A sc-200808B | 100 mg 500 mg 5 g | $80.00 $220.00 $460.00 | 64 | |
Resveratrol's ability to modulate transcription factors and inhibit gene expression could lead to the downregulation of taste receptor, type 2, member 134. Its antioxidant properties may also play a role in reducing the expression of this protein. | ||||||
(−)-Epigallocatechin Gallate | 989-51-5 | sc-200802 sc-200802A sc-200802B sc-200802C sc-200802D sc-200802E | 10 mg 50 mg 100 mg 500 mg 1 g 10 g | $43.00 $73.00 $126.00 $243.00 $530.00 $1259.00 | 11 | |
EGCG can potentially inhibit the expression of taste receptor, type 2, member 134 by modulating various signaling pathways involved in gene expression regulation. Its antioxidant properties may also contribute to reducing the expression of this protein. | ||||||
Quercetin | 117-39-5 | sc-206089 sc-206089A sc-206089E sc-206089C sc-206089D sc-206089B | 100 mg 500 mg 100 g 250 g 1 kg 25 g | $11.00 $17.00 $110.00 $250.00 $936.00 $50.00 | 33 | |
Quercetin's modulation of signaling pathways and inhibition of transcription factors might result in the downregulation of taste receptor, type 2, member 134 expression. Additionally, its antioxidant properties could play a role in reducing the expression of this protein. | ||||||
Berberine | 2086-83-1 | sc-507337 | 250 mg | $92.00 | 1 | |
Berberine's interference with transcription factors and modulation of gene expression may lead to the inhibition of taste receptor, type 2, member 134 expression. Its anti-inflammatory effects might also impact relevant signaling pathways involved in the expression of this protein. | ||||||
Genistein | 446-72-0 | sc-3515 sc-3515A sc-3515B sc-3515C sc-3515D sc-3515E sc-3515F | 100 mg 500 mg 1 g 5 g 10 g 25 g 100 g | $45.00 $164.00 $200.00 $402.00 $575.00 $981.00 $2031.00 | 46 | |
Genistein's ability to modulate transcription factors and signaling pathways involved in gene expression could result in the downregulation of taste receptor, type 2, member 134. Additionally, its anti-inflammatory properties may influence the expression of this protein. | ||||||
Luteolin | 491-70-3 | sc-203119 sc-203119A sc-203119B sc-203119C sc-203119D | 5 mg 50 mg 500 mg 5 g 500 g | $27.00 $51.00 $101.00 $153.00 $1925.00 | 40 | |
Luteolin's modulation of gene expression through various signaling pathways may inhibit the expression of taste receptor, type 2, member 134. Its anti-inflammatory effects might also contribute to reducing the expression of this protein by impacting relevant pathways. | ||||||
D,L-Sulforaphane | 4478-93-7 | sc-207495A sc-207495B sc-207495C sc-207495 sc-207495E sc-207495D | 5 mg 10 mg 25 mg 1 g 10 g 250 mg | $153.00 $292.00 $489.00 $1325.00 $8465.00 $933.00 | 22 | |
Sulforaphane may inhibit the expression of taste receptor, type 2, member 134 by modulating gene expression through epigenetic mechanisms and inhibiting transcription factors. Its anti-inflammatory properties could also impact signaling pathways involved in the expression of this protein. | ||||||
Emodin | 518-82-1 | sc-202601 sc-202601A sc-202601B | 50 mg 250 mg 15 g | $105.00 $214.00 $6255.00 | 2 | |
Emodin's interference with transcription factors and modulation of signaling pathways may lead to the inhibition of taste receptor, type 2, member 134 expression. Additionally, its anti-inflammatory effects could influence relevant pathways involved in the expression of this protein. | ||||||
Naringenin | 480-41-1 | sc-219338 | 25 g | $245.00 | 11 | |
Naringenin's modulation of signaling pathways and inhibition of transcription factors might result in the downregulation of taste receptor, type 2, member 134 expression. Additionally, its antioxidant properties could contribute to reducing the expression of this protein. | ||||||