Pea protein-derived peptides as antagonists of T2R4, T2R7, and T2R14 human bitter taste receptors

Future Foods 2026 Open access

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Authors: Deepak Kadam, Nisha Singh, Vikram Bhatia, Adeola M. Alashi, Prashen Chelikani, Rotimi E. Aluko
DOI: 10.1016/j.fufo.2026.100919
Cited by: 2
References: 52

Abstract

Rising concerns over excessive sugar intake and its health risks drive the need for sustainable alternatives. Food protein-derived peptides offer a potential bioactive approach, reducing sugar dependency by modulating taste perception through bitter taste receptor (T2R) antagonism. This study determined the bitter taste-masking potential of pea protein hydrolysate (PPH), using human sensory panel, electronic tongue analysis, and cell-based assays to assess the inhibition of bitter taste receptors (T2Rs). Taste panel evaluation showed that the PPH at 10 mg/mL significantly (p

Fields of Study & Subjects

Biochemical Analysis and Sensing Techniques Protein Hydrolysis and Bioactive Peptides Food Allergy and Anaphylaxis Research

Publication details

Journal / source
Future Foods
Publisher
Elsevier BV
Volume
13
Pages
100919–100919
Publication date
24 January 2026
Language
EN