T2R17 Inhibitors
T2R17 inhibitors are a class of chemical compounds that specifically target and inhibit the activity of the bitter taste receptor type 2 member 17 (T2R17), a G-protein coupled receptor (GPCR) belonging to the T2R family. T2R17 plays a crucial role in the detection of bitter compounds, contributing to the body's ability to recognize potentially harmful or toxic substances based on their bitter taste. These receptors are expressed in taste receptor cells located on the tongue and other regions involved in taste sensation. When T2R17 binds to bitter molecules, it initiates intracellular signaling pathways that ultimately result in the perception of bitterness. Inhibitors of T2R17 function by binding to the receptor and blocking its interaction with bitter compounds, thereby preventing the receptor from transmitting the typical downstream signaling that leads to bitter taste perception.
The chemical structures of T2R17 inhibitors can vary, reflecting the diversity of mechanisms through which these compounds interact with the receptor. Some inhibitors act as competitive antagonists, directly binding to the ligand-binding site of T2R17 and preventing bitter molecules from activating the receptor. Others may function as allosteric inhibitors, binding to sites on the receptor that are distinct from the active site and inducing conformational changes that reduce the receptor's sensitivity to activation. By inhibiting T2R17, these compounds interfere with intracellular pathways typically associated with GPCRs, such as calcium ion fluxes and other second messenger systems crucial for taste signal transduction. The study of T2R17 inhibitors provides valuable insights into the molecular mechanisms of bitter taste perception and offers a deeper understanding of how specific receptors in the T2R family contribute to the complex processes involved in detecting and responding to bitter stimuli in the environment.
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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 117 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 117. 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 117 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 117 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 117 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 117. 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 117. 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 117 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 117 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 117 expression. Additionally, its antioxidant properties could contribute to reducing the expression of this protein. | ||||||