51
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Paolo D, Bianchi G, Morelli CF, Speranza G, Campanelli G, Kidmose U, Lo Scalzo R. Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties. Food Chem 2019; 298:125062. [PMID: 31280088 DOI: 10.1016/j.foodchem.2019.125062] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 06/14/2019] [Accepted: 06/22/2019] [Indexed: 10/26/2022]
Abstract
The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.
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Affiliation(s)
- Dario Paolo
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Via G. Venezian 26, 20133 Milan, Italy
| | - Giulia Bianchi
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Via G. Venezian 26, 20133 Milan, Italy
| | - Carlo Francesco Morelli
- Dipartimento di Chimica, Università degli Studi di Milano, Via C. Golgi 19, 20133 Milan, Italy
| | - Giovanna Speranza
- Dipartimento di Chimica, Università degli Studi di Milano, Via C. Golgi 19, 20133 Milan, Italy
| | - Gabriele Campanelli
- CREA-OF, Research Centre for Vegetable and Ornamental Crops, Via Salaria 1, 63077 Stella di Monsampolo (AP), Italy
| | - Ulla Kidmose
- Department of Food Science - Food Quality Perception & Society, Aarhus University, Kirstinebjergvej 10, 5792 Årslev, Denmark
| | - Roberto Lo Scalzo
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Via G. Venezian 26, 20133 Milan, Italy.
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52
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Chen ANY, Hellyer SD, Trinh PNH, Leach K, Gregory KJ. Identification of monellin as the first naturally derived proteinaceous allosteric agonist of metabotropic glutamate receptor 5. Basic Clin Pharmacol Toxicol 2019; 126 Suppl 6:104-115. [DOI: 10.1111/bcpt.13239] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Accepted: 04/10/2019] [Indexed: 12/20/2022]
Affiliation(s)
- Amy N. Y. Chen
- Drug Discovery Biology, Monash Institute of Pharmaceutical Sciences and Department of Pharmacology Monash University Parkville Victoria Australia
| | - Shane D. Hellyer
- Drug Discovery Biology, Monash Institute of Pharmaceutical Sciences and Department of Pharmacology Monash University Parkville Victoria Australia
| | - Phuc N. H. Trinh
- Drug Discovery Biology, Monash Institute of Pharmaceutical Sciences and Department of Pharmacology Monash University Parkville Victoria Australia
| | - Katie Leach
- Drug Discovery Biology, Monash Institute of Pharmaceutical Sciences and Department of Pharmacology Monash University Parkville Victoria Australia
| | - Karen J. Gregory
- Drug Discovery Biology, Monash Institute of Pharmaceutical Sciences and Department of Pharmacology Monash University Parkville Victoria Australia
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Di Pizio A, Behrens M, Krautwurst D. Beyond the Flavour: The Potential Druggability of Chemosensory G Protein-Coupled Receptors. Int J Mol Sci 2019; 20:E1402. [PMID: 30897734 PMCID: PMC6471708 DOI: 10.3390/ijms20061402] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 03/08/2019] [Accepted: 03/12/2019] [Indexed: 12/21/2022] Open
Abstract
G protein-coupled receptors (GPCRs) belong to the largest class of drug targets. Approximately half of the members of the human GPCR superfamily are chemosensory receptors, including odorant receptors (ORs), trace amine-associated receptors (TAARs), bitter taste receptors (TAS2Rs), sweet and umami taste receptors (TAS1Rs). Interestingly, these chemosensory GPCRs (csGPCRs) are expressed in several tissues of the body where they are supposed to play a role in biological functions other than chemosensation. Despite their abundance and physiological/pathological relevance, the druggability of csGPCRs has been suggested but not fully characterized. Here, we aim to explore the potential of targeting csGPCRs to treat diseases by reviewing the current knowledge of csGPCRs expressed throughout the body and by analysing the chemical space and the drug-likeness of flavour molecules.
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Affiliation(s)
- Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, 85354, Germany.
| | - Maik Behrens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, 85354, Germany.
| | - Dietmar Krautwurst
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, 85354, Germany.
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Abstract
This chapter summarizes the available data about taste receptor functions and their role in perception of food with emphasis on the human system. In addition we illuminate the widespread presence of these receptors throughout the body and discuss some of their extraoral functions. Finally, we describe clinical aspects where taste receptor signaling could be relevant.
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Affiliation(s)
- Jonas C Töle
- Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Maik Behrens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Wolfgang Meyerhof
- Center for Integrative Physiology and Molecular Medicine, Saarland University, Homburg, Germany.
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McCain H, Kaliappan S, Drake M. Invited review: Sugar reduction in dairy products. J Dairy Sci 2018; 101:8619-8640. [DOI: 10.3168/jds.2017-14347] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
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56
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Paolo D, Bianchi G, Scalzo RL, Morelli CF, Rabuffetti M, Speranza G. The Chemistry behind Tomato Quality. Nat Prod Commun 2018. [DOI: 10.1177/1934578x1801300927] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Tomato is one of the most widely consumed fresh vegetables in the industrialized world and an important source of healthy constituents of the human diet. Despite the unique flavor characteristics of tomatoes, which make them extremely valuable in cooking, and their recognized beneficial role in the diet, the quality of tomato was traditionally only considered in connection to external appearances. As it happened with other highly requested crops, breeding programs of tomato focused their efforts on developing new varieties with higher yields and stress resistance, with better uniformity in fruit size, brighter color and prolonged shelf life. The downside of these strategies was that organoleptic features and nutritional value were often neglected, with a detrimental effect on commercial tomatoes. Over the last years, there has been an increase in consumers’ demand for tasty and healthy products. This aspect, paired with novel and multidisciplinary approaches to tomato research, allowed both sensory and nutritional qualities to be reconsidered as valuable parameters in breeding. In this review we describe the main chemical constituents of tomato, focusing on the flavor compounds (both volatile and non-volatile compounds) and secondary metabolites. Particular attention is paid to their beneficial effects on human health and their relevance to the overall quality of tomato.
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Affiliation(s)
- Dario Paolo
- Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, CREA-IT, 20133 Milano, Italy
| | - Giulia Bianchi
- Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, CREA-IT, 20133 Milano, Italy
| | - Roberto Lo Scalzo
- Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, CREA-IT, 20133 Milano, Italy
| | - Carlo F. Morelli
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milano, Italy
| | - Marco Rabuffetti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, 20133 Milano, Italy
| | - Giovanna Speranza
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milano, Italy
- Istituto di Scienze e Tecnologie Molecolari (ISTM), CNR, 20133 Milano, Italy
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Sun G, Zhang HX, Ma YP, Li MX, Du ZZ. New Sweet-Tasting C21 Pregnane Glycosides from the Roots of Myriopteron extensum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7735-7739. [PMID: 29965760 DOI: 10.1021/acs.jafc.8b02348] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
To investigate the sweet-tasting components in the roots of Myriopteron extensum, the phytochemical study of its roots was conducted, which led to the discovery of 12 new C21 pregnane glycosides (extensumside M-X, 1-12) and two known ones (extensumside C and extensumside E, 13-14). Their chemical structure elucidation was accomplished by means of spectroscopic methods: IR, UV, ESI-MS, and NMR (1H NMR, 13C NMR, HSQC, 1H-1H COSY, HMBC, HSQC-TOCSY, and ROESY), as well as the chemical evidence. Sensory analysis of these compounds revealed that nine of them (1, 3, 4, 5, 6, 7, 8, 13, and 14) are highly sweet-tasting compounds. Their sweetness intensities are 25 to 400 times greater than that of sucrose. Analysis of the structure-activity relationship (SAR) indicated that the sweet intensities of the isolated compounds are closely related to the aglycone 3β,16α-dihydroxy-pregn-5-en-20-one, the number and type of the monosaccharide in the sugar chain linked to C-3 and C-16 and the position of the mBe group.
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Affiliation(s)
- Guo Sun
- Key Laboratory of Economic Plants and Biotechnology, Yunnan Key Laboratory for Wild Plant Resources , Kunming Institute of Botany, Chinese Academy of Sciences , Kunming 650201 , Yunnan China
| | - Hong-Xia Zhang
- Key Laboratory of Economic Plants and Biotechnology, Yunnan Key Laboratory for Wild Plant Resources , Kunming Institute of Botany, Chinese Academy of Sciences , Kunming 650201 , Yunnan China
| | - Yong-Peng Ma
- Key Laboratory of Economic Plants and Biotechnology, Yunnan Key Laboratory for Wild Plant Resources , Kunming Institute of Botany, Chinese Academy of Sciences , Kunming 650201 , Yunnan China
- University of Chinese Academy of Sciences , Beijing 100049 , China
| | - Ming-Xiang Li
- Key Laboratory of Economic Plants and Biotechnology, Yunnan Key Laboratory for Wild Plant Resources , Kunming Institute of Botany, Chinese Academy of Sciences , Kunming 650201 , Yunnan China
- University of Chinese Academy of Sciences , Beijing 100049 , China
| | - Zhi-Zhi Du
- Key Laboratory of Economic Plants and Biotechnology, Yunnan Key Laboratory for Wild Plant Resources , Kunming Institute of Botany, Chinese Academy of Sciences , Kunming 650201 , Yunnan China
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Del Arco J, Fernández-Lucas J. Purine and pyrimidine salvage pathway in thermophiles: a valuable source of biocatalysts for the industrial production of nucleic acid derivatives. Appl Microbiol Biotechnol 2018; 102:7805-7820. [PMID: 30027492 DOI: 10.1007/s00253-018-9242-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 07/11/2018] [Accepted: 07/11/2018] [Indexed: 12/25/2022]
Abstract
Due to their similarity to natural counterparts, nucleic acid derivatives (nucleobases, nucleosides, and nucleotides, among others) are interesting molecules for pharmaceutical, biomedical, or food industries. For this reason, there is increasing worldwide demand for the development of efficient synthetic processes for these compounds. Chemical synthetic methodologies require numerous protection-deprotection steps and often lead to the presence of undesirable by-products or enantiomeric mixtures. These methods also require harsh operating conditions, such as the use of organic solvents and hazard reagents. Conversely, enzymatic production by whole cells or enzymes improves regio-, stereo-, and enantioselectivity and provides an eco-friendly alternative. Because of their essential role in purine and pyrimidine scavenging, enzymes from purine and pyrimidine salvage pathways are valuable candidates for the synthesis of many different nucleic acid components. In recent years, many different enzymes from these routes, such as nucleoside phosphorylases, nucleoside kinases, 2'-deoxyribosyltransferases, phosphoribosyl transferases, or deaminases, have been successfully employed as biocatalysts in the production of nucleobase, nucleoside, or nucleotide analogs. Due to their great activity and stability at extremely high temperatures, the use of enzymes from thermophiles in industrial biocatalysis is gaining momentum. Thermophilic enzymes not only display unique characteristics such as temperature, chemical, and pH stability but also provide many different advantages from an industrial perspective. This mini-review aims to cover the most representative enzymatic approaches for the synthesis of nucleic acid derivatives. In this regard, we provide detailed comments about enzymes involved in crucial steps of purine and pyrimidine salvage pathways in thermophiles, as well as their biological role, biochemical characterization, active site mechanism, and substrate specificity. In addition, the most interesting synthetic examples reported in the literature are also included.
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Affiliation(s)
- Jon Del Arco
- Applied Biotechnology Group, Faculty of Biomedical and Health Sciences, Universidad Europea de Madrid, Urbanización El Bosque, c/ Tajo, s/n, E-28670, Villaviciosa de Odón, Madrid, Spain
| | - Jesús Fernández-Lucas
- Applied Biotechnology Group, Faculty of Biomedical and Health Sciences, Universidad Europea de Madrid, Urbanización El Bosque, c/ Tajo, s/n, E-28670, Villaviciosa de Odón, Madrid, Spain. .,Grupo de Investigación en Desarrollo Agroindustrial Sostenible, Universidad de la Costa, CUC, Calle 58 #55-66, Barranquilla, Colombia.
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59
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Yu Z, Jiang H, Guo R, Yang B, You G, Zhao M, Liu X. Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate. Food Res Int 2018; 108:144-150. [DOI: 10.1016/j.foodres.2018.02.047] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 02/01/2018] [Accepted: 02/17/2018] [Indexed: 11/15/2022]
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60
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61
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Pluskal T, Weng JK. Natural product modulators of human sensations and mood: molecular mechanisms and therapeutic potential. Chem Soc Rev 2018; 47:1592-1637. [PMID: 28933478 DOI: 10.1039/c7cs00411g] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Humans perceive physical information about the surrounding environment through their senses. This physical information is registered by a collection of highly evolved and finely tuned molecular sensory receptors. A multitude of bioactive, structurally diverse ligands have evolved in nature that bind these molecular receptors. The complex, dynamic interactions between the ligands and the receptors lead to changes in our sensory perception or mood. Here, we review our current knowledge of natural products and their derived analogues that interact specifically with human G protein-coupled receptors, ion channels, and nuclear hormone receptors to modulate the sensations of taste, smell, temperature, pain, and itch, as well as mood and its associated behaviour. We discuss the molecular and structural mechanisms underlying such interactions and highlight cases where subtle differences in natural product chemistry produce drastic changes in functional outcome. We also discuss cases where a single compound triggers complex sensory or behavioural changes in humans through multiple mechanistic targets. Finally, we comment on the therapeutic potential of the reviewed area of research and draw attention to recent technological developments in genomics, metabolomics, and metabolic engineering that allow us to tap the medicinal properties of natural product chemistry without taxing nature.
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Affiliation(s)
- Tomáš Pluskal
- Whitehead Institute for Biomedical Research, 455 Main Street, Cambridge, MA 02142, USA.
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62
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Suess B, Brockhoff A, Meyerhof W, Hofmann T. The Odorant ( R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2301-2311. [PMID: 27569025 DOI: 10.1021/acs.jafc.6b03554] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Sensory studies showed the volatile fraction of lemon grass and its main constituent, the odor-active citronellal, to significantly decrease the perceived bitterness of a black tea infusion as well as caffeine solutions. Seven citronellal-related derivatives were synthesized and shown to inhibit the perceived bitterness of caffeine in a structure-dependent manner. The aldehyde function at carbon 1, the ( R)-configuration of the methyl-branched carbon 3, and a hydrophobic carbon chain were found to favor the bitter inhibitory activity of citronellal; for example, even low concentrations of 25 ppm were observed to reduce bitterness perception of caffeine solution (6 mmol/L) by 32%, whereas ( R)-citronellic acid (100 pm) showed a reduction of only 21% and ( R)-citronellol (100 pm) was completely inactive. Cell-based functional experiments, conducted with the human bitter taste receptors TAS2R7, TAS2R10, TAS2R14, TAS2R43, and TAS2R46 reported to be sensitive to caffeine, revealed ( R)-citronellal to completely block caffeine-induced calcium signals in TAS2R43-expressing cells, and, to a lesser extent, in TAS2R46-expressing cells. Stimulation of TAS2R43-expressing cells with structurally different bitter agonists identified ( R)-citronellal as a general allosteric inhibitor of TAS2R43. Further structure/activity studies indicated 3-methyl-branched aliphatic aldehydes with a carbon chain of ≥4 C atoms as best TAS2R43 antagonists. Whereas odor-taste interactions have been mainly interpreted in the literature to be caused by a central neuronal integration of odors and tastes, rather than by peripheral events at the level of reception, the findings of this study open up a new dimension regarding the interaction of the two chemical senses.
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Affiliation(s)
- Barbara Suess
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising-Weihenstephan , Germany
| | - Anne Brockhoff
- Department of Molecular Genetics , German Institute of Human Nutrition (DIFE) Potsdam-Rehbrücke , Arthur-Scheunert-Allee 114-116 , 14558 Nuthetal , Germany
| | - Wolfgang Meyerhof
- Department of Molecular Genetics , German Institute of Human Nutrition (DIFE) Potsdam-Rehbrücke , Arthur-Scheunert-Allee 114-116 , 14558 Nuthetal , Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , D-85354 Freising-Weihenstephan , Germany
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63
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Harth L, Krah U, Linke D, Dunkel A, Hofmann T, Berger RG. Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2344-2353. [PMID: 27509299 DOI: 10.1021/acs.jafc.6b02716] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Some l-arginyl dipeptides were recently identified as salt taste enhancers, thus opening the possibility to reduce dietary sodium uptake without compromising palatability. A screening of 15 basidiomycete fungi resulted in the identification of 5 species secreting a high peptidolytic activity (>3 kAU/mL; azocasein assay). PFP-LC-MS/MS and HILIC-MS/MS confirmed that l-arginyl dipeptides were liberated when casein or lysozyme served as substrate. Much higher yields of dipeptides (42-75 μmol/g substrate) were released from lysozyme than from casein. The lysozyme hydrolysate generated by the complex set of peptidases of Trametes versicolor showed the highest l-arginyl dipeptide yields and a significant salt taste enhancing effect in a model cheese matrix and in a curd cheese. With a broad spectrum of novel specific and nonspecific peptidases active in the slightly acidic pH range, T. versicolor might be a suitable enzyme source for low-salt dairy products.
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Affiliation(s)
- Lisa Harth
- Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany
| | - Ulrike Krah
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Diana Linke
- Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany
| | - Andreas Dunkel
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Ralf G Berger
- Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany
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Hofmann T, Krautwurst D, Schieberle P. Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2197-2203. [PMID: 29298062 DOI: 10.1021/acs.jafc.7b06144] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The 11th Wartburg Symposium on Flavor Chemistry & Biology, held at the hotel "Auf der Wartburg" in Eisenach, Germany, from June 21 to 24 in 2016, offered a venue for global exchange on cutting-edge research in chemistry and biology of odor and taste. The focus areas were (1) functional flavor genomics and biotechnology, (2) flavor generation and precursors, (3) new approaches and precursors, (4) new approaches and technologies, (5) new molecules and structure/activity relationships, (6) food-borne bioactives and chemosensory health prevention, and (7) chemosensory reception, processing, and perception. Selected from more than 250 applicants, 160 distinguished scientists and rising stars from academia and industry from 24 countries participated in this multidisciplinary event. This special issue comprises a selection of 33 papers from oral presentations and poster contributions and is prefaced by this symposium introduction to carve out essential achievements in odor and taste chemistry and to share future research perspectives.
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65
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Charve J, Manganiello S, Glabasnia A. Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1863-1871. [PMID: 29397710 DOI: 10.1021/acs.jafc.7b05633] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Corn sauce, an ingredient obtained from the fermentation of enzymatically hydrolyzed corn starch and used in culinary applications to provide savory taste, was investigated in this study. The links between its sensory properties and taste compounds were assessed using a combination of analytical and sensory approaches. The analyses revealed that glutamic acid, sodium chloride, and acetic acid were the most abundant compounds, but they could not explain entirely the savory taste. The addition of other compounds, found at subthreshold concentrations (alanine, glutamyl peptides, and one Amadori compound), contributed partly to close the sensory gap between the re-engineered sample and the original product. Further chemical breakdown, by a sensory-guided fractionation approach, led to the isolation of two fractions with taste-modulating effects. Analyses by mass spectrometry and nuclear magnetic resonance showed that the fractions contained glutamyl peptides, pyroglutamic acid, glutamic acid, valine, N-formyl-glutamic acid, and N-acetyl-glutamine.
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66
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One-Pot Multi-Enzymatic Production of Purine Derivatives with Application in Pharmaceutical and Food Industry. Catalysts 2018. [DOI: 10.3390/catal8010009] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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67
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Prandi S, Voigt A, Meyerhof W, Behrens M. Expression profiling of Tas2r genes reveals a complex pattern along the mouse GI tract and the presence of Tas2r131 in a subset of intestinal Paneth cells. Cell Mol Life Sci 2018; 75:49-65. [PMID: 28801754 PMCID: PMC11105753 DOI: 10.1007/s00018-017-2621-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 08/02/2017] [Accepted: 08/04/2017] [Indexed: 12/18/2022]
Abstract
The chemical variability of the intestinal lumen requires the presence of molecular receptors detecting the various substances naturally occurring in the diet and as a result of the activity of the microbiota. Despite their early discovery, intestinal bitter taste receptors (Tas2r) have not yet been assigned an unambiguous physiological function. Recently, using a CRE-recombinant approach we showed that the Tas2r131 gene is expressed in a subset of mucin-producing goblet cells in the colon of mice. Moreover, we also demonstrated that the expression of the Tas2r131 locus is not restricted to this region. In the present study we aimed at characterizing the presence of positive cells also in other gastrointestinal regions. Our results show that Tas2r131+ cells appear in the jejunum and the ileum, and are absent from the stomach and the duodenum. We identified the positive cells as a subpopulation of deep-crypt Paneth cells in the ileum, strengthening the notion of a defensive role for Tas2rs in the gut. To get a broader perspective on the expression of bitter taste receptors in the alimentary canal, we quantified the expression of all 35 Tas2r genes along the gastrointestinal tract by qRT-PCR. We discovered that the number and expression level of Tas2r genes profoundly vary along the alimentary canal, with the stomach and the colon expressing the largest subsets.
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Affiliation(s)
- Simone Prandi
- Department of Molecular Genetics, German Institute for Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Anja Voigt
- Department of Molecular Genetics, German Institute for Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Wolfgang Meyerhof
- Department of Molecular Genetics, German Institute for Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Maik Behrens
- Department of Molecular Genetics, German Institute for Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany.
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68
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Ding Y, Li X, Kan J. Isolation and identification of flavor peptides from douchi (traditional Chinese soybean food). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1360906] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Yongbo Ding
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, China
| | - Xiyu Li
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, China
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69
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Amino Y, Tahara YK, Yamada K, Nakazawa M, Tagami U, Tajima T, Kuroda M. Design, synthesis, and taste evaluation of a high-intensity umami-imparting oxazole-based compound. Biosci Biotechnol Biochem 2017; 81:1690-1698. [DOI: 10.1080/09168451.2017.1345613] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Abstract
Umami taste is imparted predominantly by monosodium glutamate (MSG) and 5′-ribonucleotides. Recently, several different classes of hydrophobic umami-imparting compounds, the structures of which are quite different from MSG, have been reported. To obtain a novel umami-imparting compound, N-cinnamoyl phenethylamine was chosen as the lead compound, and a rational structure-optimization study was conducted on the basis of the pharmacophore model of previously reported compounds. The extremely potent umami-imparting compound 2-[[[2-[(1E)-2-(1,3-benzodioxol-5-yl)ethenyl]-4-oxazolyle]methoxy]methyl]pyridine, which exhibits 27,000 times the umami taste of MSG, was found. Its terminal pyridine residue and linear structure are suggested to be responsible for its strong activity. The time taken to reach maximum taste intensity exhibited by it, as determined by the time-intensity method, is 22.0 s, whereas the maximum taste intensity of MSG occurs immediately. This distinct difference in the time-course taste profile may be due to the hydrophobicity and strong receptor affinity of the new compound.
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Affiliation(s)
- Yusuke Amino
- Institute for Innovation, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Yu-ki Tahara
- Institute for Innovation, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Kei Yamada
- Institute for Innovation, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Masakazu Nakazawa
- Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Uno Tagami
- Institute for Innovation, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Takaho Tajima
- Institute of Food Research and Technologies, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Motonaka Kuroda
- Institute of Food Research and Technologies, Ajinomoto Co., Inc., Kawasaki, Japan
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70
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Tasnádi G, Zechner M, Hall M, Baldenius K, Ditrich K, Faber K. Investigation of acid phosphatase variants for the synthesis of phosphate monoesters. Biotechnol Bioeng 2017; 114:2187-2195. [DOI: 10.1002/bit.26352] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 05/18/2017] [Accepted: 06/05/2017] [Indexed: 01/18/2023]
Affiliation(s)
- Gábor Tasnádi
- Austrian Centre of Industrial Biotechnology, c/o
- Department of Chemistry; Organic & Bioorganic Chemistry; University of Graz; Heinrichstrasse 28 8010 Graz Austria
| | - Michaela Zechner
- Department of Chemistry; Organic & Bioorganic Chemistry; University of Graz; Heinrichstrasse 28 8010 Graz Austria
| | - Mélanie Hall
- Department of Chemistry; Organic & Bioorganic Chemistry; University of Graz; Heinrichstrasse 28 8010 Graz Austria
| | - Kai Baldenius
- White Biotechnology Research Biocatalysis; BASF SE; Ludwigshafen 67056 Germany
| | - Klaus Ditrich
- White Biotechnology Research Biocatalysis; BASF SE; Ludwigshafen 67056 Germany
| | - Kurt Faber
- Department of Chemistry; Organic & Bioorganic Chemistry; University of Graz; Heinrichstrasse 28 8010 Graz Austria
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71
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Abstract
PURPOSE OF REVIEW The current review summarizes and discusses current knowledge on sweeteners and sweetness enhancers. RECENT FINDINGS The perception of sweet taste is mediated by the type 1 taste receptor 2 (T1R2)/type 1 taste receptor 3 (T1R3) receptor, which is expressed in the oral cavity, where it provides input on the caloric and macronutrient contents of ingested food. This receptor recognizes all the compounds (natural or artificial) perceived as sweet by people. Sweeteners are highly chemically diverse including natural sugars, sugar alcohols, natural and synthetic sweeteners, and sweet-tasting proteins. This single receptor is also the target for developing novel sweet enhancers. Importantly, the expression of a functional T1R2/T1R3 receptor is described in numerous extraoral tissues. In this review, the physiological impact of sweeteners is discussed. SUMMARY Sweeteners and sweetness enhancers are perceived through the T1R2/T1R3 taste receptor present both in mouth and numerous extraoral tissues. The accumulated knowledge on sugar substitutes raises the issue of potential health effects.
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Affiliation(s)
- Christine Belloir
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du GoÛt et de l'Alimentation, Dijon, France
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72
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Del Arco J, Cejudo-Sanches J, Esteban I, Clemente-Suárez VJ, Hormigo D, Perona A, Fernández-Lucas J. Enzymatic production of dietary nucleotides from low-soluble purine bases by an efficient, thermostable and alkali-tolerant biocatalyst. Food Chem 2017; 237:605-611. [PMID: 28764042 DOI: 10.1016/j.foodchem.2017.05.136] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Revised: 05/16/2017] [Accepted: 05/28/2017] [Indexed: 11/17/2022]
Abstract
Traditionally, enzymatic synthesis of nucleoside-5'-monophosphates (5'-NMPs) using low water-soluble purine bases has been described as less efficient due to their low solubility in aqueous media. The use of enzymes from extremophiles, such as thermophiles or alkaliphiles, offers the potential to increase solubilisation of these bases by employing high temperatures or alkaline pH. This study describes the cloning, expression and purification of hypoxanthine-guanine-xanthine phosphoribosyltransferase from Thermus thermophilus (TtHGXPRT). Biochemical characterization indicates TtHGXPRT as a homotetramer with excellent activity and stability across a broad range of temperatures (50-90°C) and ionic strengths (0-500mMNaCl), but it also reveals an unusually high activity and stability under alkaline conditions (pH range 8-11). In order to explore the potential of TtHGXPRT as an industrial biocatalyst, enzymatic production of several dietary 5'-NMPs, such as 5'-GMP and 5'-IMP, was carried out at high concentrations of guanine and hypoxanthine.
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Affiliation(s)
- J Del Arco
- Applied Biotechnology Group, Universidad Europea de Madrid, Urbanización El Bosque, Calle Tajo, s/n, 28670 Villaviciosa de Odón, Madrid, Spain
| | - J Cejudo-Sanches
- Applied Biotechnology Group, Universidad Europea de Madrid, Urbanización El Bosque, Calle Tajo, s/n, 28670 Villaviciosa de Odón, Madrid, Spain
| | - I Esteban
- Applied Biotechnology Group, Universidad Europea de Madrid, Urbanización El Bosque, Calle Tajo, s/n, 28670 Villaviciosa de Odón, Madrid, Spain
| | - V J Clemente-Suárez
- Applied Biotechnology Group, Universidad Europea de Madrid, Urbanización El Bosque, Calle Tajo, s/n, 28670 Villaviciosa de Odón, Madrid, Spain
| | - D Hormigo
- Applied Biotechnology Group, Universidad Europea de Madrid, Urbanización El Bosque, Calle Tajo, s/n, 28670 Villaviciosa de Odón, Madrid, Spain
| | - A Perona
- Applied Biotechnology Group, Universidad Europea de Madrid, Urbanización El Bosque, Calle Tajo, s/n, 28670 Villaviciosa de Odón, Madrid, Spain
| | - J Fernández-Lucas
- Applied Biotechnology Group, Universidad Europea de Madrid, Urbanización El Bosque, Calle Tajo, s/n, 28670 Villaviciosa de Odón, Madrid, Spain; Grupo de Investigación en Desarrollo Agroindustrial Sostenible, Universidad de la Costa, CUC, Calle 58 # 55-66, Barranquilla, Colombia.
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73
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Chéron JB, Casciuc I, Golebiowski J, Antonczak S, Fiorucci S. Sweetness prediction of natural compounds. Food Chem 2017; 221:1421-1425. [DOI: 10.1016/j.foodchem.2016.10.145] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 10/11/2016] [Accepted: 10/25/2016] [Indexed: 11/28/2022]
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74
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Chéron JB, Golebiowski J, Antonczak S, Fiorucci S. The anatomy of mammalian sweet taste receptors. Proteins 2017; 85:332-341. [PMID: 27936499 DOI: 10.1002/prot.25228] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 09/09/2016] [Accepted: 11/30/2016] [Indexed: 01/02/2023]
Abstract
All sweet-tasting compounds are detected by a single G-protein coupled receptor (GPCR), the heterodimer T1R2-T1R3, for which no experimental structure is available. The sweet taste receptor is a class C GPCR, and the recently published crystallographic structures of metabotropic glutamate receptor (mGluR) 1 and 5 provide a significant step forward for understanding structure-function relationships within this family. In this article, we recapitulate more than 600 single point site-directed mutations and available structural data to obtain a critical alignment of the sweet taste receptor sequences with respect to other class C GPCRs. Using this alignment, a homology 3D-model of the human sweet taste receptor is built and analyzed to dissect out the role of key residues involved in ligand binding and those responsible for receptor activation. Proteins 2017; 85:332-341. © 2016 Wiley Periodicals, Inc.
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Affiliation(s)
- Jean-Baptiste Chéron
- Université Côte d'azur, CNRS, Institut de Chimie de Nice UMR7272, 06108 Nice, France
| | - Jérôme Golebiowski
- Université Côte d'azur, CNRS, Institut de Chimie de Nice UMR7272, 06108 Nice, France
- Department of Brain and Cognitive Science, DGIST (Daegu Gyeongbuk Institute of Science & Technology), Daegu, Korea
| | - Serge Antonczak
- Université Côte d'azur, CNRS, Institut de Chimie de Nice UMR7272, 06108 Nice, France
| | - Sébastien Fiorucci
- Université Côte d'azur, CNRS, Institut de Chimie de Nice UMR7272, 06108 Nice, France
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75
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Setsu R, Hirano Y, Tokunaga M, Takahashi T, Numata N, Matsumoto K, Masuda Y, Matsuzawa D, Iyo M, Shimizu E, Nakazato M. Increased Subjective Distaste and Altered Insula Activity to Umami Tastant in Patients with Bulimia Nervosa. Front Psychiatry 2017; 8:172. [PMID: 28993739 PMCID: PMC5622337 DOI: 10.3389/fpsyt.2017.00172] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Accepted: 08/31/2017] [Indexed: 01/04/2023] Open
Abstract
The aim of this study was to examine differences in brain neural activation in response to monosodium glutamate (MSG), the representative component of umami, between patients with bulimia nervosa (BN) and healthy women (HW) controls. We analyzed brain activity after ingestion of an MSG solution using functional magnetic resonance imaging (fMRI) in a group of women with BN (n = 18) and a group of HW participants (n = 18). Both groups also provided a subjective assessment of the MSG solution via a numerical rating scale. The BN group subjectively rated the MSG solution lower in pleasantness and liking than the control group, although no difference in subjective intensity was noted. The fMRI results demonstrated greater activation of the right insula in the BN group versus the control group. Compared with the HW controls, the BN patients demonstrated both altered taste perception-related brain activity and more negative hedonic scores in response to MSG stimuli. Different hedonic evaluation, expressed as the relative low pleasing taste of umami tastant and associated with altered insula function, may explain disturbed eating behaviors, including the imbalance in food choices, in BN patients.
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Affiliation(s)
- Rikukage Setsu
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan
| | - Yoshiyuki Hirano
- Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Miki Tokunaga
- School of Nutrition and Dietetics, Kanagawa University of Human Services, Yokosuka, Japan
| | - Toru Takahashi
- Department of Nutrition and Health Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Noriko Numata
- Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Koji Matsumoto
- Department of Radiology, Chiba University Hospital, Chiba, Japan
| | - Yoshitada Masuda
- Department of Radiology, Chiba University Hospital, Chiba, Japan
| | - Daisuke Matsuzawa
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan.,Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Masaomi Iyo
- Department of Psychiatry, Graduate School of Medicine, Chiba University, Chiba, Japan
| | - Eiji Shimizu
- Department of Cognitive Behavioral Physiology, Graduate School of Medicine, Chiba University, Chiba, Japan.,Research Center for Child Mental Development, Chiba University, Chiba, Japan
| | - Michiko Nakazato
- Department of Psychiatry, Graduate School of Medicine, Chiba University, Chiba, Japan
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76
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Nishi E, Tsutsui K, Imai H. High maltose sensitivity of sweet taste receptors in the Japanese macaque (Macaca fuscata). Sci Rep 2016; 6:39352. [PMID: 27982108 PMCID: PMC5159886 DOI: 10.1038/srep39352] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Accepted: 11/22/2016] [Indexed: 11/09/2022] Open
Abstract
Taste sensitivity differs among animal species depending on feeding habitat. To humans, sucrose is one of the sweetest natural sugars, and this trait is expected to be similar in other primates. However, previous behavioral tests have shown that some primate species have equal preferences for maltose and sucrose. Because sweet tastes are recognized when compounds bind to the sweet taste receptor Tas1R2/Tas1R3, we evaluated the responses of human and Japanese macaque Tas1R2/Tas1R3 to various natural sugars using a heterologous expression system. Human Tas1R2/Tas1R3 showed high sensitivity to sucrose, as expected; however, Japanese macaque Tas1R2/Tas1R3 showed equally high sensitivity to maltose and sucrose. Furthermore, Japanese macaques showed equally high sensitivity to sucrose and maltose in a two-bottle behavioral experiment. These results indicate that Japanese macaques have high sensitivity to maltose, and this sensitivity is directly related to Tas1R2/Tas1R3 function. This is the first molecular biological evidence that for some primate species, sucrose is not the most preferable natural sugar, as it is for humans.
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Affiliation(s)
- Emiko Nishi
- Molecular Biology Section, Department of Cellular and Molecular Biology, Primate Research Institute, Kyoto University, 41-2 Kanrin, Inuyama, Aichi, Japan
| | - Kei Tsutsui
- Molecular Biology Section, Department of Cellular and Molecular Biology, Primate Research Institute, Kyoto University, 41-2 Kanrin, Inuyama, Aichi, Japan
| | - Hiroo Imai
- Molecular Biology Section, Department of Cellular and Molecular Biology, Primate Research Institute, Kyoto University, 41-2 Kanrin, Inuyama, Aichi, Japan
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77
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Zhang Y, Venkitasamy C, Pan Z, Liu W, Zhao L. Novel Umami Ingredients: Umami Peptides and Their Taste. J Food Sci 2016; 82:16-23. [PMID: 27926796 DOI: 10.1111/1750-3841.13576] [Citation(s) in RCA: 131] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 10/18/2016] [Accepted: 11/09/2016] [Indexed: 12/01/2022]
Abstract
Umami substances are very important for food seasoning and healthy eating. In addition to monosodium glutamate and some nucleotides, recent investigations have revealed that several peptides also exhibit umami taste. In recent years, 52 peptides have been reported to show umami taste, including 24 dipeptides, 16 tripeptides, 5 octapeptides, 2 pentapeptides, 2 hexapeptides, 1 tetrapeptide, 1 heptapeptide, and 1 undecapeptide. Twenty of these peptides have been examined for the present of umami taste. In this review, we have listed these umami peptides based on their category, source, taste, and threshold concentration. The evidence for peptides showing umami taste, the umami taste receptors on the human tongue, and the peptides whose umami taste is controversial are also discussed.
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Affiliation(s)
- Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu Univ, Chengdu, 610106, China.,Key Laboratory of Leather Chemistry and Engineering of the Ministry of Education, Sichuan Univ, Chengdu, 610065, China
| | - Chandrasekar Venkitasamy
- Dept. of Biological and Agricultural Engineering, Univ. of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A
| | - Zhongli Pan
- Dept. of Biological and Agricultural Engineering, Univ. of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A.,Healthy Processed Foods Research Unit, USDA-ARS-WRRC, 800 Buchanan St., Albany, CA, 94710, U.S.A
| | - Wenlong Liu
- Key Laboratory of Meat Processing of Sichuan, Chengdu Univ, Chengdu, 610106, China
| | - Liming Zhao
- Key Laboratory of Meat Processing of Sichuan, Chengdu Univ, Chengdu, 610106, China
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78
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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review. Food Res Int 2016; 89:39-47. [DOI: 10.1016/j.foodres.2016.08.042] [Citation(s) in RCA: 257] [Impact Index Per Article: 32.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Revised: 07/23/2016] [Accepted: 08/27/2016] [Indexed: 11/22/2022]
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79
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Bermúdez C, Peña I, Mata S, Alonso JL. Sweet Structural Signatures Unveiled in Ketohexoses. Chemistry 2016; 22:16829-16837. [DOI: 10.1002/chem.201603223] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Indexed: 11/09/2022]
Affiliation(s)
- Celina Bermúdez
- Grupo de Espectroscopía Molecular (GEM); Edificio Quifima; Laboratorios de Espectroscopia y Bioespectroscopia; Unidad Asociada CSIC; Parque Científico Uva; Universidad de Valladolid; Paseo de Belén 5 47011 Valladolid Spain
| | - Isabel Peña
- Grupo de Espectroscopía Molecular (GEM); Edificio Quifima; Laboratorios de Espectroscopia y Bioespectroscopia; Unidad Asociada CSIC; Parque Científico Uva; Universidad de Valladolid; Paseo de Belén 5 47011 Valladolid Spain
| | - Santiago Mata
- Grupo de Espectroscopía Molecular (GEM); Edificio Quifima; Laboratorios de Espectroscopia y Bioespectroscopia; Unidad Asociada CSIC; Parque Científico Uva; Universidad de Valladolid; Paseo de Belén 5 47011 Valladolid Spain
| | - José L. Alonso
- Grupo de Espectroscopía Molecular (GEM); Edificio Quifima; Laboratorios de Espectroscopia y Bioespectroscopia; Unidad Asociada CSIC; Parque Científico Uva; Universidad de Valladolid; Paseo de Belén 5 47011 Valladolid Spain
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80
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Greisinger S, Jovanovski S, Buchbauer G. An Interesting Tour of New Research Results on Umami and Umami Compounds. Nat Prod Commun 2016. [DOI: 10.1177/1934578x1601101040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Knowledge about the fifth basic taste, the umami taste, has been investigated by many scientists in the last years and continues to gain importance. Therefore, a lot of scientific studies were conducted to explore several effects influencing the mechanism of umami, which is elicited and enhanced by defined concentrations of MSG (monosodium glutamate) and umami compounds. This paper covers the most relevant scientific literature regarding umami, its use as a flavor enhancer, and the latest umami compounds, which have been released in the last ten years. The main goal of this overview was to summarize the most important results which were related to umami as one of the five basic tastes, the umami taste receptor, the essential role of umami in a great number of physiological mechanisms, and the MSG symptom complex. Furthermore, the function of umami in the interaction of taste, aftertaste and olfactory pathways has been discussed.
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Affiliation(s)
- Sabine Greisinger
- Department of Pharmaceutical Chemistry, University of Vienna, A-1090 Vienna, Austria
| | - Stefan Jovanovski
- Department of Pharmaceutical Chemistry, University of Vienna, A-1090 Vienna, Austria
| | - Gerhard Buchbauer
- Department of Pharmaceutical Chemistry, University of Vienna, A-1090 Vienna, Austria
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81
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Abstract
The T1R2 (taste type 1 receptor, member 2)/T1R3 (taste type 1 receptor, member 3) sweet taste receptor is expressed in taste buds on the tongue, where it allows the detection of energy-rich carbohydrates of food. This single receptor responds to all compounds perceived as sweet by humans, including natural sugars and natural and artificial sweeteners. Importantly, the T1R2/T1R3 sweet taste receptor is also expressed in extra-oral tissues, including the stomach, pancreas, gut, liver, and brain. Although its physiological role remains to be established in numerous organs, T1R2/T1R3 is suspected to be involved in the regulation of metabolic processes, such as sugar sensing, glucose homeostasis, and satiety hormone release. In this review, the physiological role of the sweet taste receptor in taste perception and metabolic regulation is discussed by focusing on dysfunctions leading to diabetes. Current knowledge of T1R2/T1R3 inhibitors making this receptor a promising therapeutic target for the treatment of type 2 diabetes is also summarized and discussed.
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Affiliation(s)
- Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Université de Bourgogne - Franche-Comté, Dijon, 21000, France
| | - Marie-Chantal Canivenc-Lavier
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Université de Bourgogne - Franche-Comté, Dijon, 21000, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Université de Bourgogne - Franche-Comté, Dijon, 21000, France.
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82
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Zhuang M, Lin L, Zhao M, Dong Y, Sun-Waterhouse D, Chen H, Qiu C, Su G. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce. Food Chem 2016; 206:174-81. [PMID: 27041313 DOI: 10.1016/j.foodchem.2016.03.058] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2015] [Revised: 03/07/2016] [Accepted: 03/17/2016] [Indexed: 11/19/2022]
Abstract
Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal umami taste, but ALPEEV, EAGIQ and LPEEV showed umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the umami taste of soy sauce.
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Affiliation(s)
- Mingzhu Zhuang
- School of Food Science and Engineering, South China University of Technology, China
| | - Lianzhu Lin
- School of Food Science and Engineering, South China University of Technology, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Yi Dong
- School of Food Science and Engineering, South China University of Technology, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Huiping Chen
- School of Food Science and Engineering, South China University of Technology, China
| | - Chaoying Qiu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
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83
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Meyer S, Dunkel A, Hofmann T. Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1164-1175. [PMID: 26795370 DOI: 10.1021/acs.jafc.5b06069] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Sensory-guided fractionation by means of ultrafiltration and cation-exchange chromatography, followed by MS/MS quantitation, and taste re-engineering experiments revealed the key taste molecules coining the characteristic taste profile of the cooked meat of king prawns. Furthermore, quantitative analysis demonstrated that the taste differences between crustaceans are due to quantitative differences in the combinatorial code of tastants, rather than to qualitative differences in the tastant composition. Besides the amino acids glycine, L-proline, and L-alanine, the characteristic seafood-like sweet profile was found to be due to the sweet modulatory action of quaternary ammonium compounds, among which betaine, homarine, stachydrin, and trimethylamine-N-oxide were found as the key contributors on the basis of dose-activity considerations. Knowledge of this combinatorial tastant code provides the foundation for the development of more sophisticated crustacean flavors that are lacking any heavy metal ions and allergenic proteins present when using crustacean extracts for food flavoring.
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Affiliation(s)
- Stefanie Meyer
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-84354 Freising, Germany
| | - Andreas Dunkel
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-84354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Gregor-Mendel-Straße 4, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-84354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Gregor-Mendel-Straße 4, D-85354 Freising, Germany
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84
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Chopade PD, Sarma B, Santiso EE, Simpson J, Fry JC, Yurttas N, Biermann KL, Chen J, Trout BL, Myerson AS. On the connection between nonmonotonic taste behavior and molecular conformation in solution: The case of rebaudioside-A. J Chem Phys 2015; 143:244301. [DOI: 10.1063/1.4937946] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- Prashant D. Chopade
- Department of Chemical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, 66-568, Cambridge, Massachusetts 02139, USA
| | - Bipul Sarma
- Department of Chemical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, 66-568, Cambridge, Massachusetts 02139, USA
| | - Erik E. Santiso
- Department of Chemical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, 66-568, Cambridge, Massachusetts 02139, USA
| | - Jeffrey Simpson
- Department of Chemistry Instrumentation Facility, Massachusetts Institute of Technology, 77 Massachusetts Avenue, 18-0090, Cambridge, Massachusetts 02139, USA
| | - John C. Fry
- Connect Consulting, 6 Hollands Field, Horsham RH123HQ, United Kingdom
| | - Nese Yurttas
- Cargill, Inc., Global Food Technology, 2301 Crosby Road, Wayzata, Minnesota 55391, USA
| | - Kari L. Biermann
- Connect Consulting, 6 Hollands Field, Horsham RH123HQ, United Kingdom
| | - Jie Chen
- Department of Chemical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, 66-568, Cambridge, Massachusetts 02139, USA
| | - Bernhardt L. Trout
- Department of Chemical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, 66-568, Cambridge, Massachusetts 02139, USA
| | - Allan S. Myerson
- Department of Chemical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, 66-568, Cambridge, Massachusetts 02139, USA
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85
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Rigamonti MG, Gatti FG. Stereoselective synthesis of hernandulcin, peroxylippidulcine A, lippidulcines A, B and C and taste evaluation. Beilstein J Org Chem 2015; 11:2117-24. [PMID: 26664632 PMCID: PMC4661015 DOI: 10.3762/bjoc.11.228] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2015] [Accepted: 10/22/2015] [Indexed: 12/20/2022] Open
Abstract
The first stereoselective synthesis of lippidulcines A, B and C has been accomplished starting from (+)-hernandulcin, which has been prepared on a multigram scale. The previously assigned absolute configurations have been confirmed. The key steps of this synthesis are based on a modified version of the Kornblum–DeLaMare rearrangement, and on a highly regioselective and stereoselective ketone reduction with the MeCBS reagent. The taste evaluations indicate that none of these sesquiterpenes are sweet, instead the lippidulcine A is a cooling agent with a mint after taste.
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Affiliation(s)
- Marco Giulio Rigamonti
- Chemistry Department "G. Natta", Politecnico di Milano, Piazza Leonardo da Vinci 1, 20133 Milano, Italy
| | - Francesco Gilberto Gatti
- Chemistry Department "G. Natta", Politecnico di Milano, Piazza Leonardo da Vinci 1, 20133 Milano, Italy
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86
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López-Miranda V, Soto-Montenegro ML, Uranga-Ocio JA, Vera G, Herradón E, González C, Blas C, Martínez-Villaluenga M, López-Pérez AE, Desco M, Abalo R. Effects of chronic dietary exposure to monosodium glutamate on feeding behavior, adiposity, gastrointestinal motility, and cardiovascular function in healthy adult rats. Neurogastroenterol Motil 2015; 27:1559-70. [PMID: 26303145 DOI: 10.1111/nmo.12653] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 07/15/2015] [Indexed: 01/29/2023]
Abstract
BACKGROUND Monosodium glutamate (MSG) is a flavor-enhancer widely used as a food additive. However, its safe dietary concentration and its toxicity, including its possible implication in the recent metabolic syndrome pandemia, is still a controversial issue. Therefore, a deep knowledge of its effects upon regular dietary use is needed. Our aim was to evaluate the effects of chronic exposure to MSG on feeding behavior, abdominal fat, gastrointestinal motility, and cardiovascular function in rats. METHODS Two groups of adult male Wistar rats were used: control and treated with MSG (4 g/L in drinking water) for 6 weeks. Different functional parameters were determined and the histological structure was analyzed in tissues of interest. KEY RESULTS Compared to control animals, chronic MSG increased water intake but did not modify food ingestion or body weight gain. Neither the abdominal fat volume nor the fat fraction, measured by magnetic resonance imaging, was modified by MSG. Monosodium glutamate did not alter general gastrointestinal motility, but significantly increased the colonic response to mechanical stimulation. It slightly reduced endothelium-dependent relaxation in aorta, without significantly modifying any other cardiovascular parameters. No significant histological alterations were detected in salivary glands, intestinal wall, aorta, heart, and kidney. CONCLUSIONS & INFERENCES Chronic treatment with MSG in the adult rat increased water intake. This supports its potential to improve acceptance of low-fat regimens and to increase hydration in the elderly and sportspeople, often at risk of dehydration. Changes in colonic contractility and cardiovascular function could have some long-term repercussions warranting further research.
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Affiliation(s)
- V López-Miranda
- Área de Farmacología y Nutrición y Unidad Asociada al Instituto de Química Médica(IQM) y al Centro de Investigación de Alimentos (CIAL) del Consejo Superior de Investigaciones Científicas (CSIC), Universidad Rey Juan Carlos, Alcorcón, Madrid, Spain
| | - M L Soto-Montenegro
- Instituto de Investigación Sanitaria Gregorio Marañón, Madrid, Spain.,CIBER de Salud Mental (CIBERSAM), Madrid, Spain
| | - J A Uranga-Ocio
- Área de Histología y Anatomía Patológica y Unidad Asociada al Centro de Investigación de Alimentos (CIAL), Universidad Rey Juan Carlos, Alcorcón, Madrid, Spain
| | - G Vera
- Área de Farmacología y Nutrición y Unidad Asociada al Instituto de Química Médica(IQM) y al Centro de Investigación de Alimentos (CIAL) del Consejo Superior de Investigaciones Científicas (CSIC), Universidad Rey Juan Carlos, Alcorcón, Madrid, Spain
| | - E Herradón
- Área de Farmacología y Nutrición y Unidad Asociada al Instituto de Química Médica(IQM) y al Centro de Investigación de Alimentos (CIAL) del Consejo Superior de Investigaciones Científicas (CSIC), Universidad Rey Juan Carlos, Alcorcón, Madrid, Spain
| | - C González
- Área de Farmacología y Nutrición y Unidad Asociada al Instituto de Química Médica(IQM) y al Centro de Investigación de Alimentos (CIAL) del Consejo Superior de Investigaciones Científicas (CSIC), Universidad Rey Juan Carlos, Alcorcón, Madrid, Spain
| | - C Blas
- Área de Farmacología y Nutrición y Unidad Asociada al Instituto de Química Médica(IQM) y al Centro de Investigación de Alimentos (CIAL) del Consejo Superior de Investigaciones Científicas (CSIC), Universidad Rey Juan Carlos, Alcorcón, Madrid, Spain
| | - M Martínez-Villaluenga
- Área de Farmacología y Nutrición y Unidad Asociada al Instituto de Química Médica(IQM) y al Centro de Investigación de Alimentos (CIAL) del Consejo Superior de Investigaciones Científicas (CSIC), Universidad Rey Juan Carlos, Alcorcón, Madrid, Spain
| | - A E López-Pérez
- Unidad del Dolor, Servicio de Anestesiología, Hospital General Universitario Gregorio Marañón, Madrid, Spain
| | - M Desco
- Dept. Bioingeniería e Ingeniería Aeroespacial, Universidad Carlos III de Madrid, Madrid, Spain
| | - R Abalo
- Área de Farmacología y Nutrición y Unidad Asociada al Instituto de Química Médica(IQM) y al Centro de Investigación de Alimentos (CIAL) del Consejo Superior de Investigaciones Científicas (CSIC), Universidad Rey Juan Carlos, Alcorcón, Madrid, Spain
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87
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Phytochemicals from Ruta graveolens Activate TAS2R Bitter Taste Receptors and TRP Channels Involved in Gustation and Nociception. Molecules 2015; 20:18907-22. [PMID: 26501253 PMCID: PMC6331789 DOI: 10.3390/molecules201018907] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 08/26/2015] [Accepted: 10/09/2015] [Indexed: 01/17/2023] Open
Abstract
Ruta graveolens (rue) is a spontaneous plant in the Mediterranean area with a strong aroma and a very intense bitter taste, used in gastronomy and in folk medicine. From the leaves, stems and fruits of rue, we isolated rutin, rutamarin, three furanocoumarins, two quinolinic alkaloids, a dicoumarin and two long chain ketones. Bitter taste and chemesthetic properties have been evaluated by in vitro assays with twenty receptors of the TAS2R family and four TRP ion channels involved in gustation and nociception. Among the alkaloids, skimmianine was active as a specific agonist of T2R14, whereas kokusaginin did not activate any of the tested receptors. The furanocoumarins activates TAS2R10, 14, and 49 with different degrees of selectivity, as well as the TRPA1 somatosensory ion channel. Rutamarin is an agonist of TRPM5 and TRPV1 and a strong antagonist of TRPM8 ion channels.
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88
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Backes M, Obst K, Bojahr J, Thorhauer A, Roudnitzky N, Paetz S, Reichelt KV, Krammer GE, Meyerhof W, Ley JP. Rubemamine and Rubescenamine, Two Naturally Occurring N-Cinnamoyl Phenethylamines with Umami-Taste-Modulating Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8694-8704. [PMID: 26375852 DOI: 10.1021/acs.jafc.5b04402] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Sensory screening of a series of naturally occurring N-cinnamoyl derivatives of substituted phenethylamines revealed that rubemamine (9, from Chenopodium album) and rubescenamine (10, from Zanthoxylum rubsecens) elicit strong intrinsic umami taste in water at 50 and 10 ppm, respectively. Sensory tests in glutamate- and nucleotide-containing bases showed that the compounds influence the whole flavor profile of savory formulations. Both rubemamine (9) and rubescenamine (10) at 10-100 ppm dose-dependently positively modulated the umami taste of MSG (0.17-0.22%) up to threefold. Among the investigated amides, only rubemamine (9) and rubescenamine (10) are able to directly activate the TAS1R1-TAS1R3 umami taste receptor. Moreover, both compounds also synergistically modulated the activation of TAS1R1-TAS1R3 by MSG. Most remarkably, rubemamine (9) was able to further positively modulate the IMP-enhanced TAS1R1-TAS1R3 response to MSG ∼ 1.8-fold. Finally, armatamide (11), zanthosinamide (13), and dioxamine (14), which lack intrinsic umami taste in vivo and direct receptor response in vitro, also positively modulated receptor activation by MSG about twofold and the IMP-enhanced MSG-induced TAS1R1-TAS1R3 responses approximately by 50%. In sensory experiments, dioxamine (14) at 25 ppm in combination with 0.17% MSG exhibited a sensory equivalent to 0.37% MSG.
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Affiliation(s)
- Michael Backes
- Symrise AG , Flavors Division, Research & Technology, P.O. Box 1253, 37603 Holzminden, Germany
| | - Katja Obst
- Symrise AG , Flavors Division, Research & Technology, P.O. Box 1253, 37603 Holzminden, Germany
| | - Juliane Bojahr
- German Institute of Human Nutrition Potsdam-Rehbrücke , Department of Molecular Genetics, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Anika Thorhauer
- German Institute of Human Nutrition Potsdam-Rehbrücke , Department of Molecular Genetics, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Natacha Roudnitzky
- German Institute of Human Nutrition Potsdam-Rehbrücke , Department of Molecular Genetics, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Susanne Paetz
- Symrise AG , Flavors Division, Research & Technology, P.O. Box 1253, 37603 Holzminden, Germany
| | - Katharina V Reichelt
- Symrise AG , Flavors Division, Research & Technology, P.O. Box 1253, 37603 Holzminden, Germany
| | - Gerhard E Krammer
- Symrise AG , Flavors Division, Research & Technology, P.O. Box 1253, 37603 Holzminden, Germany
| | - Wolfgang Meyerhof
- German Institute of Human Nutrition Potsdam-Rehbrücke , Department of Molecular Genetics, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Jakob P Ley
- Symrise AG , Flavors Division, Research & Technology, P.O. Box 1253, 37603 Holzminden, Germany
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Yasumatsu K, Manabe T, Yoshida R, Iwatsuki K, Uneyama H, Takahashi I, Ninomiya Y. Involvement of multiple taste receptors in umami taste: analysis of gustatory nerve responses in metabotropic glutamate receptor 4 knockout mice. J Physiol 2015; 593:1021-34. [PMID: 25529865 DOI: 10.1113/jphysiol.2014.284703] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2014] [Accepted: 12/15/2014] [Indexed: 11/08/2022] Open
Abstract
KEY POINTS The taste receptor T1R1 + T1R3 heterodimer and metabotropic glutamate receptors (mGluR) may function as umami taste receptors. Here, we used mGluR4 knockout (mGluR4-KO) mice and examined the function of mGluR4 in peripheral taste responses of mice. The mGluR4-KO mice showed reduced responses to glutamate and L-AP4 (mGluR4 agonist) in the chorda tympani and glossopharyngeal nerves without affecting responses to other taste stimuli. Residual glutamate responses in mGluR4-KO mice were suppressed by gurmarin (T1R3 blocker) and AIDA (group I mGluR antagonist). The present study not only provided functional evidence for the involvement of mGluR4 in umami taste responses, but also suggested contributions of T1R1 + T1R3 and mGluR1 receptors in glutamate responses. ABSTRACT Umami taste is elicited by L-glutamate and some other amino acids and is thought to be initiated by G-protein-coupled receptors. Proposed umami receptors include heterodimers of taste receptor type 1, members 1 and 3 (T1R1 + T1R3), and metabotropic glutamate receptors 1 and 4 (mGluR1 and mGluR4). Accumulated evidences support the involvement of T1R1 + T1R3 in umami responses in mice. However, little is known about the in vivo function of mGluR in umami taste. Here, we examined taste responses of the chorda tympani (CT) and the glossopharyngeal (GL) nerves in wild-type mice and mice genetically lacking mGluR4 (mGluR4-KO). Our results indicated that compared to wild-type mice, mGluR4-KO mice showed significantly smaller gustatory nerve responses to glutamate and L-(+)-2-amino-4-phosphonobutyrate (an agonist for group III mGluR) in both the CT and GL nerves without affecting responses to other taste stimuli. Residual glutamate responses in mGluR4-KO mice were not affected by (RS)-alpha-cyclopropyl-4-phosphonophenylglycine (an antagonist for group III mGluR), but were suppressed by gurmarin (a T1R3 blocker) in the CT and (RS)-1-aminoindan-1,5-dicarboxylic acid (an antagonist for group I mGluR) in the CT and GL nerve. In wild-type mice, both quisqualic acid (an agonist for group I mGluR) and L-(+)-2-amino-4-phosphonobutyrate elicited gustatory nerve responses and these responses were suppressed by addition of (RS)-1-aminoindan-1,5-dicarboxylic acid and (RS)-alpha-cyclopropyl-4-phosphonophenylglycine, respectively. Collectively, the present study provided functional evidences for the involvement of mGluR4 in umami taste responses in mice. The results also suggest that T1R1 + T1R3 and mGluR1 are involved in umami taste responses in mice. Thus, umami taste would be mediated by multiple receptors.
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Affiliation(s)
- Keiko Yasumatsu
- Section of Oral Neuroscience, Graduate School of Dental Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka, 812-8582, Japan; Division of Sensory Physiology, Research and Development Center for Taste and Odor Sensing, Kyushu University, Fukuoka, Japan
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90
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Suess B, Brockhoff A, Degenhardt A, Billmayer S, Meyerhof W, Hofmann T. Human taste and umami receptor responses to chemosensorica generated by Maillard-type N²-alkyl- and N²-arylthiomethylation of guanosine 5'-monophosphates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11429-11440. [PMID: 25375264 DOI: 10.1021/jf504686s] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Structural modification of the exocyclic amino function of guanosine 5'-monophosphate (5'-GMP) by Maillard-type reactions with reducing carbohydrates was recently found to increase the umami-enhancing activity of the nucleotide upon S-N(2)-1-carboxyalkylation and S-N(2)-(1-alkylamino)carbonylalkylation, respectively. Since the presence of sulfur atoms in synthetic N(2)-alkylated nucleotides was reported to be beneficial for sensory activity, a versatile Maillard-type modification of 5'-GMP upon reaction with glycine's Strecker aldehyde formaldehyde and organic thiols was performed in the present study. A series of N(2)-(alkylthiomethyl)guanosine and N(2)-(arylthiomethyl)guanosine 5'-monophosphates was generated and the compounds were evaluated to what extent they enhance the umami response to monosodium L-glutamate in vivo by a paired-choice comparison test using trained human volunteers and in vitro by means of cell-based umami taste receptor assay. Associated with a high umami-enhancing activity (β-value 5.1), N(2)-(propylthiomethyl)guanosine 5'-monophosphate could be generated when 5'-GMP reacted with glucose, glycine, and the onion-derived odorant 1-propanethiol, thus opening a valuable avenue to produce high-potency umami-enhancing chemosensorica from food-derived natural products by kitchen-type chemistry.
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Affiliation(s)
- Barbara Suess
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising-Weihenstephan, Germany
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91
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Shpakov AO, Derkach KV. Functional role of membrane-bound adenylyl cyclases and coupled to them receptors and G-proteins in regulation of fertility of spermatozoa. J EVOL BIOCHEM PHYS+ 2014. [DOI: 10.1134/s0022093014040024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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92
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93
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Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T. Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology. Angew Chem Int Ed Engl 2014; 53:7124-43. [PMID: 24939725 DOI: 10.1002/anie.201309508] [Citation(s) in RCA: 352] [Impact Index Per Article: 35.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 02/02/2014] [Indexed: 02/03/2023]
Abstract
The biocatalytic production of flavor naturals that determine chemosensory percepts of foods and beverages is an ever challenging target for academic and industrial research. Advances in chemical trace analysis and post-genomic progress at the chemistry-biology interface revealed odor qualities of nature's chemosensory entities to be defined by odorant-induced olfactory receptor activity patterns. Beyond traditional views, this review and meta-analysis now shows characteristic ratios of only about 3 to 40 genuine key odorants for each food, from a group of about 230 out of circa 10 000 food volatiles. This suggests the foodborn stimulus space has co-evolved with, and roughly match our circa 400 olfactory receptors as best natural agonists. This perspective gives insight into nature's chemical signatures of smell, provides the chemical odor codes of more than 220 food samples, and beyond addresses industrial implications for producing recombinants that fully reconstruct the natural odor signatures for use in flavors and fragrances, fully immersive interactive virtual environments, or humanoid bioelectronic noses.
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Affiliation(s)
- Andreas Dunkel
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitnerstrasse 34, 85354 Freising-Weihenstephan (Germany)
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94
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Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T. Genuine Geruchssignaturen der Natur – Perspektiven aus der Lebensmittelchemie für die Biotechnologie. Angew Chem Int Ed Engl 2014. [DOI: 10.1002/ange.201309508] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Andreas Dunkel
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik, Technische Universität München, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Martin Steinhaus
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Matthias Kotthoff
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Bettina Nowak
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Dietmar Krautwurst
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Peter Schieberle
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik, Technische Universität München, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
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95
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Serra I, Conti S, Piškur J, Clausen AR, Munch-Petersen B, Terreni M, Ubiali D. ImmobilizedDrosophila melanogasterDeoxyribonucleoside Kinase (DmdNK) as a High Performing Biocatalyst for the Synthesis of Purine Arabinonucleotides. Adv Synth Catal 2014. [DOI: 10.1002/adsc.201300649] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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96
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Zhang F, Zhang Q, Zhang D, Lu Y, Liu Q, Wang P. Biosensor analysis of natural and artificial sweeteners in intact taste epithelium. Biosens Bioelectron 2013; 54:385-92. [PMID: 24292144 DOI: 10.1016/j.bios.2013.11.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2013] [Revised: 11/04/2013] [Accepted: 11/06/2013] [Indexed: 10/26/2022]
Abstract
Sweeteners are commonly used as food additives in our daily life, which, however, have been causing a number of undesirable diseases since the last century. Therefore, the detection and quantification of sweeteners are of great value for food safety. In this study, we used a taste biosensor to measure and analyze different sweeteners, both natural and artificial sweeteners included. Electrophysiological activities from taste epithelium were detected by the multi-channel biosensors and analyzed with spatiotemporal methods. The longtime signal result showed different temporal-frequency properties with stimulations of individual sweeteners such as glucose, sucrose, saccharin, and cyclamate, while the multi-channel results in our study revealed the spatial expression of taste epithelium to sweet stimuli. Furthermore, in the analysis of sweetener with different concentrations, the result showed obvious dose-dependent increases in signal responses of the taste epithelium, which indicated promising applications in sweetness evaluation. Besides, the mixture experiment of two natural sweeteners with a similar functional unit (glucose and sucrose) presented two signal patterns, which turned out to be similar with responses of each individual stimulus involved. The biosensor analysis of common sweeteners provided new approaches for both natural and artificial sweeteners evaluation.
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Affiliation(s)
- Fenni Zhang
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou, Zhejiang Province 310027, PR China
| | - Qian Zhang
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou, Zhejiang Province 310027, PR China
| | - Diming Zhang
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou, Zhejiang Province 310027, PR China
| | - Yanli Lu
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou, Zhejiang Province 310027, PR China
| | - Qingjun Liu
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou, Zhejiang Province 310027, PR China.
| | - Ping Wang
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou, Zhejiang Province 310027, PR China
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97
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Bassoli A, Borgonovo G, Caremoli F, Mancuso G. The taste of D- and L-amino acids: In vitro binding assays with cloned human bitter (TAS2Rs) and sweet (TAS1R2/TAS1R3) receptors. Food Chem 2013; 150:27-33. [PMID: 24360415 DOI: 10.1016/j.foodchem.2013.10.106] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Revised: 09/09/2013] [Accepted: 10/24/2013] [Indexed: 11/30/2022]
Abstract
The taste of different enantiomeric forms of amino acids has been deeply investigated because it represents the most impressive case of correlation between stereochemistry and flavour. Herein, we aimed to elucidate the molecular activity of d- and l-amino acids using an in vitro system based on a cellular model overexpressing sweet and bitter receptors, and to analyse the correlation between in vitro and sensory studies. With our work we demonstrated specific enantiomeric activities for several amino acids on TAS1R2-TAS1R3 sweet receptor. Moreover, we proved interaction of tryptophan and phenylalanine with a specific group of TAS2Rs bitter receptors, confirming and improving the results recently obtained in the tasting of amino acids. In addition, we provide the first systematic analysis of l- and d-amino acid actions on the sweet heterodimeric receptor.
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Affiliation(s)
- A Bassoli
- DeFENS - Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133 Milan, Italy.
| | - G Borgonovo
- DeFENS - Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133 Milan, Italy.
| | - F Caremoli
- DeFENS - Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133 Milan, Italy.
| | - G Mancuso
- DeFENS - Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133 Milan, Italy.
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98
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Structures, orosensory activity, and T1R1/T1R3 receptor activation of amides generated by lactone aminolysis using food-related processing conditions. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2028-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Haseleu G, Lubian E, Mueller S, Shi F, Koenig T. Quantitative studies and taste reconstitution experiments of the sour and lingering mouthful orosensation in a debittered extract of traditional Japanese dried and fermented skipjack tuna (hongarebushi). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3205-3211. [PMID: 23472642 DOI: 10.1021/jf400112b] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Hongarebushi, Japanese dried skipjack tuna and a high quality ingredient of Japanese dashi, was investigated for its taste active composition. The recent investigation focused on a debittered fish fraction, which revealed a strong umami and salt impact accompanied with a pleasant and pronounced sourness. Whereas the umami and salt tastes could be correlated to monosodium glutamate (MSG), ribonucleotides, and mineral salts, the pleasant sourness was not exclusively induced by organic acids. The essential compound imparting the sour orosensation, persistence, and mouthfulness of the debittered skipjack tuna extract was investigated, and omission experiments emphasized the impact of N-acetylglutamic acid (NAG) on the overall taste sensation of the debittered fish extract. This metabolite, which is known to be present as a minor constituent in animal- and plant-derived foods, was quantified in this study for the first time in seafood, soybean products, dried shiitake mushrooms, and dried fish in notable amounts. Furthermore, it was described for the first time as an essential taste contributor to the nonvolatile profile of a foodstuff, in this case of a debittered extract of hongarebushi.
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Affiliation(s)
- Gesa Haseleu
- Givaudan, Huizerstraatweg 28, Naarden, The Netherlands.
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Kusuhara Y, Yoshida R, Ohkuri T, Yasumatsu K, Voigt A, Hübner S, Maeda K, Boehm U, Meyerhof W, Ninomiya Y. Taste responses in mice lacking taste receptor subunit T1R1. J Physiol 2013; 591:1967-85. [PMID: 23339178 DOI: 10.1113/jphysiol.2012.236604] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Abstract
The T1R1 receptor subunit acts as an umami taste receptor in combination with its partner, T1R3. In addition, metabotropic glutamate receptors (brain and taste variants of mGluR1 and mGluR4) are thought to function as umami taste receptors. To elucidate the function of T1R1 and the contribution of mGluRs to umami taste detection in vivo, we used newly developed knock-out (T1R1(-/-)) mice, which lack the entire coding region of the Tas1r1 gene and express mCherry in T1R1-expressing cells. Gustatory nerve recordings demonstrated that T1R1(-/-) mice exhibited a serious deficit in inosine monophosphate-elicited synergy but substantial residual responses to glutamate alone in both chorda tympani and glossopharyngeal nerves. Interestingly, chorda tympani nerve responses to sweeteners were smaller in T1R1(-/-) mice. Taste cell recordings demonstrated that many mCherry-expressing taste cells in T1R1(+/-) mice responded to sweet and umami compounds, whereas those in T1R1(-/-) mice responded to sweet stimuli. The proportion of sweet-responsive cells was smaller in T1R1(-/-) than in T1R1(+/-) mice. Single-cell RT-PCR demonstrated that some single mCherry-expressing cells expressed all three T1R subunits. Chorda tympani and glossopharyngeal nerve responses to glutamate were significantly inhibited by addition of mGluR antagonists in both T1R1(-/-) and T1R1(+/-) mice. Conditioned taste aversion tests demonstrated that both T1R1(-/-) and T1R1(+/-) mice were equally capable of discriminating glutamate from other basic taste stimuli. Avoidance conditioned to glutamate was significantly reduced by addition of mGluR antagonists. These results suggest that T1R1-expressing cells mainly contribute to umami taste synergism and partly to sweet sensitivity and that mGluRs are involved in the detection of umami compounds.
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Affiliation(s)
- Yoko Kusuhara
- Section of Oral Neuroscience and 2Section of Periodontology, Graduate School of Dental Science, Kyushu University, Fukuoka, Japan
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