Patent ID: 8318447
Filing Date: 2012-11-27
Classification: C07K,G01N,Y10S

Abstract:
1. An in vitro assay for identifying whether a test compound potentially can be used to reduce the bitter taste of a coffee extract, coffee-flavored food or coffee-flavored additive containing a chlorogenic lactone compound comprising determining in an in vitro assay whether said test compound when incorporated in said coffee extract, coffee-flavored food or coffee-flavored additive containing a chlorogenic lactone compound reduces the activation of a hT2R8 bitter taste receptor in comparison to the activation of said receptor when contacted with said coffee extract, coffee-flavored food or coffee-flavored additive containing a chlorogenic lactone compound in the absence of said test compound; wherein said hT2R8 bitter taste receptor comprises a polypeptide which is at least 95% identical to the polypeptide of SEQ ID NO:3, and based on whether the level of activation of said hT2R8 bitter taste receptor is reduced in the presence of said test compound, determining that said test compound is potentially suitable for incorporation in said coffee extract, coffee-flavored food or coffee-flavored additive containing a chlorogenic lactone compound.