Sweet taste of heavy water.


Journal

Communications biology
ISSN: 2399-3642
Titre abrégé: Commun Biol
Pays: England
ID NLM: 101719179

Informations de publication

Date de publication:
06 04 2021
Historique:
received: 12 08 2020
accepted: 25 02 2021
entrez: 7 4 2021
pubmed: 8 4 2021
medline: 6 8 2021
Statut: epublish

Résumé

Hydrogen to deuterium isotopic substitution has only a minor effect on physical and chemical properties of water and, as such, is not supposed to influence its neutral taste. Here we conclusively demonstrate that humans are, nevertheless, able to distinguish D

Identifiants

pubmed: 33824405
doi: 10.1038/s42003-021-01964-y
pii: 10.1038/s42003-021-01964-y
pmc: PMC8024362
doi:

Substances chimiques

Receptors, G-Protein-Coupled 0
taste receptors, type 1 0
Deuterium Oxide J65BV539M3

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

440

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Auteurs

Natalie Ben Abu (N)

The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.
The Fritz Habe Center for Molecular Dynamics, The Hebrew University of Jerusalem, Jerusalem, Israel.

Philip E Mason (PE)

Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences, Prague 6, Czech Republic.

Hadar Klein (H)

The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.
The Fritz Habe Center for Molecular Dynamics, The Hebrew University of Jerusalem, Jerusalem, Israel.

Nitzan Dubovski (N)

The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.
The Fritz Habe Center for Molecular Dynamics, The Hebrew University of Jerusalem, Jerusalem, Israel.

Yaron Ben Shoshan-Galeczki (Y)

The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.
The Fritz Habe Center for Molecular Dynamics, The Hebrew University of Jerusalem, Jerusalem, Israel.

Einav Malach (E)

The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.
The Fritz Habe Center for Molecular Dynamics, The Hebrew University of Jerusalem, Jerusalem, Israel.

Veronika Pražienková (V)

Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences, Prague 6, Czech Republic.

Lenka Maletínská (L)

Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences, Prague 6, Czech Republic.

Carmelo Tempra (C)

Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences, Prague 6, Czech Republic.

Victor Cruces Chamorro (VC)

Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences, Prague 6, Czech Republic.

Josef Cvačka (J)

Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences, Prague 6, Czech Republic.

Maik Behrens (M)

Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.

Masha Y Niv (MY)

The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel. masha.niv@mail.huji.ac.il.
The Fritz Habe Center for Molecular Dynamics, The Hebrew University of Jerusalem, Jerusalem, Israel. masha.niv@mail.huji.ac.il.

Pavel Jungwirth (P)

Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences, Prague 6, Czech Republic. pavel.jungwirth@uochb.cas.cz.

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Classifications MeSH