Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.
COMPOSITIONS AND METHODS OF ENHANCING SURVIVABILITY AND REDUCING INJURY OF CELLS, TISSUES, ORGANS, AND ORGANISMS UNDER HYPOXIC OR ISCHEMIC CONDITIONS
申请人:Tomaselli James Kevin
公开号:US20070265223A1
公开(公告)日:2007-11-15
The present invention provides methods, compositions, and articles of manufacture comprising adenosine, an adenosine derivative or analog, an adenosine receptor agonist, a chemical entity that is taken up by a nucleoside transporter, or a chemical entity that binds to and/or modulates a nucleoside transporter, which protect biological material from cellular or tissue damage resulting from ischemia or hypoxia, including ischemia and hypoxia due to injury, disease, or hemorrhaging. These methods, compositions, and articles of manufacture also enhance the survivability of biological material subjected to ischemia due to injury, disease, or hemorrhage.
Elimination of chronic pain by chronic activation of adenosine receptor type A1 in peripheral sensory neurons
申请人:University of Rochester
公开号:US20200276312A1
公开(公告)日:2020-09-03
The present invention provides compositions and methods for treating chronic pain.