T2R29 Inhibitors
T2R29 inhibitors are a class of chemical compounds that specifically target and inhibit the function of the bitter taste receptor type 2 member 29 (T2R29), a G-protein coupled receptor (GPCR) that belongs to the T2R family. T2R29, like other receptors in this family, is responsible for detecting bitter compounds and plays a significant role in the sensation of bitterness. These receptors are predominantly expressed in taste receptor cells, particularly on the tongue, where they respond to various bitter-tasting molecules. When activated by bitter substances, T2R29 initiates intracellular signaling pathways that lead to the perception of bitterness. T2R29 inhibitors work by binding to the receptor, preventing it from interacting with its natural bitter ligands, thereby disrupting the signaling process that typically follows receptor activation.
The chemical structures of T2R29 inhibitors are varied and can function through different mechanisms. Some inhibitors act as competitive antagonists, directly occupying the ligand-binding site of T2R29, which prevents bitter compounds from binding and activating the receptor. Others may work as allosteric inhibitors, binding to alternative regions on the receptor and inducing conformational changes that reduce its ability to respond to bitter molecules. By inhibiting T2R29, these compounds block the receptor's role in signaling pathways that often involve changes in intracellular calcium ion levels, a common feature of GPCR-mediated responses. The inhibition of T2R29 offers insights into the molecular mechanisms of bitter taste perception and how specific bitter receptors contribute to the broader system of taste processing. Studying T2R29 inhibitors enhances our understanding of the diversity of bitter receptors and their complex interactions with bitter compounds, revealing important aspects of sensory biology and signal transduction in taste perception.
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| Product Name | CAS # | Catalog # | QUANTITY | Price | Citations | RATING |
|---|---|---|---|---|---|---|
Kaempferol | 520-18-3 | sc-202679 sc-202679A sc-202679B | 25 mg 100 mg 1 g | $97.00 $212.00 $500.00 | 11 | |
Kaempferol's modulation of gene expression through various signaling pathways may inhibit the expression of taste receptor, type 2, member 129. Its antioxidant properties might also contribute to reducing the expression of this protein by impacting relevant pathways. | ||||||
Ellagic Acid, Dihydrate | 476-66-4 | sc-202598 sc-202598A sc-202598B sc-202598C | 500 mg 5 g 25 g 100 g | $57.00 $93.00 $240.00 $713.00 | 8 | |
Ellagic acid could potentially inhibit the expression of taste receptor, type 2, member 129 by interfering with transcription factors and downregulating gene expression. Its antioxidant properties might also play a role in 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 $108.00 $245.00 $918.00 $49.00 | 33 | |
Isoquercetin's modulation of signaling pathways and inhibition of transcription factors might result in the downregulation of taste receptor, type 2, member 129 expression. Additionally, its antioxidant properties could contribute to reducing the expression of this protein. | ||||||
Daidzein | 486-66-8 | sc-24001 sc-24001A sc-24001B | 100 mg 500 mg 5 g | $25.00 $75.00 $150.00 | 32 | |
Daidzein's ability to modulate transcription factors and signaling pathways involved in gene expression could result in the downregulation of taste receptor, type 2, member 129. Additionally, its anti-inflammatory properties may influence the expression of this protein. | ||||||
Betulinic Acid | 472-15-1 | sc-200132 sc-200132A | 25 mg 100 mg | $115.00 $337.00 | 3 | |
Betulinic acid's interference with transcription factors and modulation of gene expression could lead to the inhibition of taste receptor, type 2, member 129 expression. Additionally, its anti-inflammatory effects may impact relevant pathways involved in the expression of this protein. | ||||||
Piperine | 94-62-2 | sc-205809 sc-205809A | 5 g 25 g | $36.00 $143.00 | 3 | |
Piperine may inhibit the expression of taste receptor, type 2, member 129 by interfering with transcription factors and modulating gene expression. Its anti-inflammatory effects might also influence signaling pathways involved in the expression of this protein. | ||||||
Caffeic Acid | 331-39-5 | sc-200499 sc-200499A | 1 g 5 g | $31.00 $61.00 | 1 | |
Caffeic acid's interference with transcription factors and modulation of gene expression may lead to the inhibition of taste receptor, type 2, member 129 expression. Additionally, its antioxidant properties may contribute to reducing the expression of this protein. | ||||||
Thymol | 89-83-8 | sc-215984 sc-215984A | 100 g 500 g | $97.00 $193.00 | 3 | |
Thymol's modulation of gene expression through various signaling pathways may inhibit the expression of taste receptor, type 2, member 129. Its antioxidant properties might also play a role in reducing the expression of this protein by impacting relevant pathways. | ||||||
Eugenol | 97-53-0 | sc-203043 sc-203043A sc-203043B | 1 g 100 g 500 g | $31.00 $61.00 $214.00 | 2 | |
Eugenol could potentially inhibit the expression of taste receptor, type 2, member 129 by interfering with transcription factors and downregulating gene expression. Its anti-inflammatory properties might also contribute to reducing the expression of this protein. | ||||||
Salicylic acid | 69-72-7 | sc-203374 sc-203374A sc-203374B | 100 g 500 g 1 kg | $46.00 $92.00 $117.00 | 3 | |
Salicylic acid might inhibit the expression of taste receptor, type 2, member 129 by interfering with signaling pathways involved in gene expression regulation. Its anti-inflammatory properties could also contribute to reducing the expression of this protein. | ||||||