T2R44 Activators
T2R44, also known as Taste Receptor Type 2 Member 44, is a protein that is encoded by the TAS2R44 gene in humans. It belongs to the family of taste receptors, specifically the type 2 taste receptors, which are responsible for the sensation of bitterness.Taste receptors are G protein-coupled receptors (GPCRs), a large family of proteins that play critical roles in cellular signal transduction. When a bitter substance binds to T2R44, it triggers a cascade of intracellular signals that eventually result in the perception of bitterness in the brain.
T2R44, like other type 2 taste receptors, is primarily expressed in the taste buds of the tongue. However, recent research has shown that these receptors can also be found in other tissues, challenging the traditional view that their function is limited to taste perception. For instance, they have been identified in the gastrointestinal tract, respiratory system, and the brain, suggesting they may play roles in various physiological processes.In the context of disease, variations in TAS2R44 and other taste receptor genes can influence individual taste perception and dietary choices, which in turn can impact health outcomes. For instance, a heightened sensitivity to bitterness may lead to reduced vegetable intake and a higher risk of certain lifestyle-related diseases.
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| Product Name | CAS # | Catalog # | QUANTITY | Price | Citations | RATING |
|---|---|---|---|---|---|---|
Denatonium benzoate | 3734-33-6 | sc-234525 sc-234525A sc-234525B sc-234525C sc-234525D | 1 g 5 g 25 g 100 g 250 g | $32.00 $47.00 $141.00 $473.00 $921.00 | ||
Recognized as one of the most bitter substances, it strongly activates T2R44 by binding to its extracellular domain, leading to conformational changes that trigger the receptor's signaling pathway. | ||||||
Quinine | 130-95-0 | sc-212616 sc-212616A sc-212616B sc-212616C sc-212616D | 1 g 5 g 10 g 25 g 50 g | $79.00 $104.00 $166.00 $354.00 $572.00 | 1 | |
A natural alkaloid, known for its bitter taste, activates T2R44 by interacting with specific sites on the receptor, initiating a G-protein-coupled signaling cascade. | ||||||
N-Phenylthiourea | 103-85-5 | sc-236086 | 100 g | $319.00 | ||
A synthetic compound known for its bitterness, it activates T2R44 through direct binding, which leads to cellular signaling events related to taste perception. | ||||||
6-Propyl-2-thiouracil | 51-52-5 | sc-214383 sc-214383A sc-214383B sc-214383C | 10 g 25 g 100 g 1 kg | $37.00 $56.00 $224.00 $1997.00 | ||
Similar to PTC, it activates T2R44 through direct interaction, inducing a bitter taste response. PROP is often used in genetic studies related to taste perception. | ||||||
Erythromycin | 114-07-8 | sc-204742 sc-204742A sc-204742B sc-204742C | 5 g 25 g 100 g 1 kg | $57.00 $245.00 $831.00 $1331.00 | 4 | |
An antibiotic with a bitter taste, it activates T2R44, contributing to its taste profile and potentially influencing oral drug compliance. | ||||||
Chloramphenicol | 56-75-7 | sc-3594 | 25 g | $90.00 | 10 | |
Another antibiotic noted for its bitter taste, it activates T2R44, possibly impacting its acceptability as an oral agent in research. | ||||||
Saccharin | 81-07-2 | sc-212902 sc-212902A sc-212902B | 100 mg 1 g 10 g | $173.00 $235.00 $286.00 | ||
A synthetic sweetener with a bitter aftertaste, it can activate T2R44, illustrating the receptor's role in detecting diverse taste molecules. | ||||||
Acesulfame Potassium | 55589-62-3 | sc-210736 | 25 g | $245.00 | ||
Known for its sweet taste with a bitter component, it activates T2R44, highlighting the receptor's complex response to different tastants. | ||||||
Caffeine | 58-08-2 | sc-202514 sc-202514A sc-202514B sc-202514C sc-202514D | 50 g 100 g 250 g 1 kg 5 kg | $33.00 $67.00 $97.00 $192.00 $775.00 | 13 | |
A natural stimulant with a bitter taste, it activates T2R44, contributing to the sensory experience of many beverages. | ||||||
Naringin | 10236-47-2 | sc-203443 sc-203443A | 25 g 50 g | $45.00 $101.00 | 7 | |
A flavonoid found in grapefruits, known for its bitter taste, it activates T2R44, playing a significant role in the fruit's characteristic flavor profile. | ||||||