1
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Roelse M, Krasteva N, Pawlizak S, Mai MK, Jongsma MA. Tongue-on-a-Chip: Parallel Recording of Sweet and Bitter Receptor Responses to Sequential Injections of Pure and Mixed Sweeteners. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15854-15864. [PMID: 38951504 PMCID: PMC11261611 DOI: 10.1021/acs.jafc.4c00815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 06/18/2024] [Accepted: 06/22/2024] [Indexed: 07/03/2024]
Abstract
A microfluidic tongue-on-a-chip platform has been evaluated relative to the known sensory properties of various sweeteners. Analogous metrics of typical sensory features reported by human panels such as sweet taste thresholds, onset, and lingering, as well as bitter off-flavor and blocking interactions were deduced from the taste receptor activation curves and then compared. To this end, a flow cell containing a receptor cell array bearing the sweet and six bitter taste receptors was transiently exposed to pure and mixed sweetener samples. The sample concentration gradient across time was separately characterized by the injection of fluorescein dye. Subsequently, cellular calcium responses to different doses of advantame, aspartame, saccharine, and sucrose were overlaid with the concentration gradient. Parameters describing the response kinetics compared to the gradient were quantified. Advantame at 15 μM recorded a significantly faster sweetness onset of 5 ± 2 s and a longer lingering time of 39 s relative to sucrose at 100 mM with an onset of 13 ± 2 s and a lingering time of 6 s. Saccharine was shown to activate the bitter receptors TAS2R8, TAS2R31, and TAS2R43, confirming its known off-flavor, whereas addition of cyclamate reduced or blocked this saccharine bitter response. The potential of using this tongue-on-a-chip to bridge the gap with in vitro assays and taste panels is discussed.
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Affiliation(s)
- Margriet Roelse
- BU
Bioscience, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Nadejda Krasteva
- Stuttgart
Laboratory 2, Sony Semiconductor Solutions Europe, Sony Europe B.V., Zweigniederlassung Deutschland,
Hedelfinger Str. 61, 70327 Stuttgart, Germany
| | - Steve Pawlizak
- Stuttgart
Laboratory 2, Sony Semiconductor Solutions Europe, Sony Europe B.V., Zweigniederlassung Deutschland,
Hedelfinger Str. 61, 70327 Stuttgart, Germany
| | - Michaela K. Mai
- Stuttgart
Laboratory 2, Sony Semiconductor Solutions Europe, Sony Europe B.V., Zweigniederlassung Deutschland,
Hedelfinger Str. 61, 70327 Stuttgart, Germany
| | - Maarten A. Jongsma
- BU
Bioscience, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
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2
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Morini G. The taste for health: the role of taste receptors and their ligands in the complex food/health relationship. Front Nutr 2024; 11:1396393. [PMID: 38873558 PMCID: PMC11169839 DOI: 10.3389/fnut.2024.1396393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Accepted: 05/03/2024] [Indexed: 06/15/2024] Open
Abstract
Taste, food, and health are terms that have since always accompanied the act of eating, but the association was simple: taste serves to classify a food as good or bad and therefore influences food choices, which determine the nutritional status and therefore health. The identification of taste receptors, particularly, the G protein-coupled receptors that mediate sweet, umami, and bitter tastes, in the gastrointestinal tract has assigned them much more relevant tasks, from nutrient sensing and hormone release to microbiota composition and immune response and finally to a rationale for the gut-brain axis. Particularly interesting are bitter taste receptors since most of the times they do not mediate macronutrients (energy). The relevant roles of bitter taste receptors in the gut indicate that they could become new drug targets and their ligands new medications or components in nutraceutical formulations. Traditional knowledge from different cultures reported that bitterness intensity was an indicator for distinguishing plants used as food from those used as medicine, and many non-cultivated plants were used to control glucose level and treat diabetes, modulate hunger, and heal gastrointestinal disorders caused by pathogens and parasites. This concept represents a means for the scientific integration of ancient wisdom with advanced medicine, constituting a possible boost for more sustainable food and functional food innovation and design.
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3
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Jin SB, Kim HA, Shin JA, Jung NH, Park SY, Hong S, Kong KH. Recombinant expression and tryptophan-assisted analysis of human sweet taste receptor T1R3's extracellular domain in sweetener interaction studies. Prep Biochem Biotechnol 2024:1-8. [PMID: 38578840 DOI: 10.1080/10826068.2024.2336985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2024]
Abstract
The human palate can discern multiple tastes; however, it predominantly perceives five fundamental flavors: sweetness, saltiness, sourness, bitterness, and umami. Sweetness is primarily mediated through the sweet taste receptor, a membrane-bound heterodimeric structure comprising T1R2-T1R3. However, unraveling the structural and mechanistic intricacies of the sweet taste receptor has proven challenging. This study aimed to address this knowledge gap by expressing an extracellular N-terminal domain encompassing the cysteine-rich domain of human hT1R3 (hT1R3-TMD) in Escherichia coli. The expressed protein was obtained as inclusion bodies, purified by metal affinity chromatography, and refolded using the dilution-refolding method. Through rigorous analysis, we confirmed the successful refolding of hT1R3-TMD and elucidated its structural characteristics using circular dichroism spectroscopy. Notably, the refolded protein was found to exist as either a monomer or a dimer, depending on its concentration. A tryptophan fluorescence quenching assay revealed that the dissociation constants for sucrose, sucralose, and brazzein were >9500 μM, 2380 μM and 14.3 μM, respectively. Our findings highlight the utility of this E. coli expression system for producing functional hT1R3-TMD for investigations and demonstrate the efficacy of the tryptophan fluorescence quenching assay in revealing complex interactions between sweet taste receptors and various sweeteners.
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Affiliation(s)
- Soo-Bin Jin
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Hyun-A Kim
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Ji-Ae Shin
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Na-Hee Jung
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Seo-Young Park
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Sungguan Hong
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Kwang-Hoon Kong
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
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4
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Wei Y, Yin X, Zhao M, Zhang J, Li T, Zhang Y, Wang Y, Ning J. Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing. Food Chem 2023; 428:136785. [PMID: 37467693 DOI: 10.1016/j.foodchem.2023.136785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 06/10/2023] [Accepted: 06/30/2023] [Indexed: 07/21/2023]
Abstract
In this study, an optimized yellowing process for yellow tea (YT) was developed by response surface methodology. The results showed that increasing the yellowing temperature from 20 °C to 34 °C, increasing the relative humidity from 55% to 67%, and reducing the yellowing time from 48 h to 16 h, caused a 40.5% and 43.2% increase in the yellowness and sweetness of YT, respectively, and improved the consumer acceptability by 36.8%. Moreover, metabolomics was used to explore the involved mechanisms that resulted in the improved YT quality. The optimized yellowing promoted the hydrolysis of 5 gallated catechins, 6 flavonoid glycosides, theogallin and digalloylglucose, resulting in the accumulation of 5 soluble sugars and gallic acid. Meanwhile, it promoted the oxidative polymerization of catechins (e.g., theaflagallin, δ-type dehydrodicatechin and theasinensin A), but decelerated the degradation of chlorophylls. Overall, this optimized yellowing process could serve as a guide to a shorter yellowing cycle.
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Affiliation(s)
- Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei, Anhui 230036, People's Republic of China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Xuchao Yin
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei, Anhui 230036, People's Republic of China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Mengjie Zhao
- The National Key Engineering Lab of Crop Stress Resistance Breeding, the School of Life Sciences, Anhui Agricultural University, Hefei 230036, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei, Anhui 230036, People's Republic of China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei, Anhui 230036, People's Republic of China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yiyi Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei, Anhui 230036, People's Republic of China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei, Anhui 230036, People's Republic of China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei, Anhui 230036, People's Republic of China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
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5
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Cui H, Li H, Wu Y, Hu X. Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham. Food Res Int 2023; 173:113211. [PMID: 37803535 DOI: 10.1016/j.foodres.2023.113211] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 10/08/2023]
Abstract
To better understand the palatable properties of Xuanwei ham, the aqueous extract was isolated, analyzed and combin with sensory evaluation. Of umami-tasting activity and umami-enhancing impact, four new peptides (MDAIKKMQ, RKYEEVAR, YVGDEAQSKRG, and VNVDEVGGEALGR) were extracted and identified by ultrafiltration, gel separation, reverse performance liquid chromatography, and nano-LC-MS / MS. Sensory evaluation results showed that all of them had umami activity and enhanced umami taste, among which VNVDEVGGEALGR had the best effect. These peptides' umami taste thresholds ranged from 0.25 to 0.8 mg/mL. The MSG solution's umami taste threshold ranged from 0.125 to 0.5 mg/mL. Molecular docking results showed that the four umami peptides could be embedded into the binding pocket of the T1R3 cavity of the umami taste receptor T1R1/T1R3, wherein the binding sites Asp219, Asp150, and Thr179 may play crucial roles, and Glu222, Asp108, Glu217 and Glu148 play auxiliary roles. Hydrogen bonding and hydrophobic interactions were the most prominent interaction forces. This study helps to clarify the flavor characteristics of Xuanwei ham and could improve new processing technology.
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Affiliation(s)
- Hongwei Cui
- Faculty of Life Science and Technology, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, Yunnan, China
| | - Hongyuan Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, Yunnan, China
| | - Yue Wu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, Yunnan, China
| | - Xujia Hu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, Yunnan, China.
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6
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Wang Y, Luan J, Tang X, Zhu W, Xu Y, Bu Y, Li J, Cui F, Li X. Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod ( Gadus morhua). Food Funct 2023; 14:1510-1519. [PMID: 36651848 DOI: 10.1039/d2fo03776a] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Umami peptides have currently become the research focus in the food umami science field and the key direction for umami agent development. This is because umami peptides have good processing characteristics, umami and nutritional values. We here used virtual screening (including online enzymolysis through ExPASy PeptideCutter, bioactivity screening using the PeptideRanker, toxicity and physicochemical property prediction using Innovagen and ToxinPred software), molecular docking, and electronic tongue analysis to identify umami peptides generated from Atlantic cod myosin. Twenty-three putative umami peptides were screened from the myosin. Molecular docking results suggested that these 23 peptides could enter the binding pocket in the T1R3 cavity, wherein Glu128 and Asp196 were the main amino acid residues, and that hydrogen bonding and electrostatic interactions were the main binding forces. Twelve synthetic peptides tested on the electronic tongue exhibited umami taste and a synergistic effect with monosodium glutamate (MSG). Among them, GGR, AGCD, and SGDAW had higher umami intensities than the other peptides, while SGDAW and NDDGW exhibited stronger umami-enhancing capabilities in 0.1% MSG solution. This study offers a method for the rapid screening of umami peptides from marine protein resources and places the foundation for their application in the food industry.
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Affiliation(s)
- Yuanyuan Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China. .,School of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Junjia Luan
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Xuhua Tang
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Fangchao Cui
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China. .,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
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7
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Morelli CF, Pappalardo V, Brockhoff A, Pieraccini S, Sironi M, Sangiorgio S, Scarabattoli L, Speranza G, Rabuffetti M. Purine 5’‐Ribonucleotide‐
l
‐Glutamate Hybrids As Potential Tools To Investigate The Mechanism Of
Umami
Taste Reception. ChemistrySelect 2022. [DOI: 10.1002/slct.202204123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Affiliation(s)
| | - Valeria Pappalardo
- Istituto di Scienze e Tecnologie Chimiche “Giulio Natta” (SCITEC) Consiglio Nazionale delle Ricerche (CNR) Via Golgi 19 20133 Milan Italy
| | - Anne Brockhoff
- Department of Molecular Genetics German Institute of Human Nutrition Potsdam-Rehbrücke (DIfE) Arthur-Scheunert-Allee 114–116 14558 Nuthetal Germany
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8
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Magnetic Multi-Enzymatic System for Cladribine Manufacturing. Int J Mol Sci 2022; 23:ijms232113634. [DOI: 10.3390/ijms232113634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/04/2022] [Accepted: 11/05/2022] [Indexed: 11/09/2022] Open
Abstract
Enzyme-mediated processes have proven to be a valuable and sustainable alternative to traditional chemical methods. In this regard, the use of multi-enzymatic systems enables the realization of complex synthetic schemes, while also introducing a number of additional advantages, including the conversion of reversible reactions into irreversible processes, the partial or complete elimination of product inhibition problems, and the minimization of undesirable by-products. In addition, the immobilization of biocatalysts on magnetic supports allows for easy reusability and streamlines the downstream process. Herein we have developed a cascade system for cladribine synthesis based on the sequential action of two magnetic biocatalysts. For that purpose, purine 2′-deoxyribosyltransferase from Leishmania mexicana (LmPDT) and Escherichia coli hypoxanthine phosphoribosyltransferase (EcHPRT) were immobilized onto Ni2+-prechelated magnetic microspheres (MagReSyn®NTA). Among the resulting derivatives, MLmPDT3 (activity: 11,935 IU/gsupport, 63% retained activity, operational conditions: 40 °C and pH 5–7) and MEcHPRT3 (12,840 IU/gsupport, 45% retained activity, operational conditions: pH 5–8 and 40–60 °C) emerge as optimal catalysts for further synthetic application. Moreover, the MLmPDT3/MEcHPRT3 system was biochemically characterized and successfully applied to the one-pot synthesis of cladribine under various conditions. This methodology not only displayed a 1.67-fold improvement in cladribine synthesis (compared to MLmPDT3), but it also implied a practically complete transformation of the undesired by-product into a high-added-value product (90% conversion of Hyp into IMP). Finally, MLmPDT3/MEcHPRT3 was reused for 16 cycles, which displayed a 75% retained activity.
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9
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Che T, Yang M, Li Z, Hu X. Isolation and identification of sweet substances and sweet aftertaste substances in the fruit of Phyllanthus emblica. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04107-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Identification and virtual screening of novel umami peptides from chicken soup by molecular docking. Food Chem 2022; 404:134414. [DOI: 10.1016/j.foodchem.2022.134414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/18/2022] [Accepted: 09/25/2022] [Indexed: 11/18/2022]
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11
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Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04061-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Liao AM, Li XX, Gu Z, He JY, Hou Y, Pan L, Zheng SN, Zhang J, Peng P, Hui M, Huang JH. Preparation and identification of an antioxidant peptide from wheat embryo albumin and characterization of its Maillard reaction products. J Food Sci 2022; 87:2549-2562. [PMID: 35607810 DOI: 10.1111/1750-3841.16191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 04/13/2022] [Accepted: 04/24/2022] [Indexed: 11/27/2022]
Abstract
Wheat embryo albumin (WEA) extracted from wheat embryo possesses multiple effects including antioxidant, anti-inflammatory, and immunoregulatory effects. In this study, a single factor experiment was conducted to determine the optimal enzymolysis conditions of WEA. Five components (F1-F5) were obtained via ultrafiltration, among which F3 (molecular weight 3-5 kDa) displayed the best antioxidant activity. WEA and F3 were characterized by transmission electron microscopy, scanning electron microscopy, circular dichroism spectrum analysis, and amino acid composition tests. Results revealed that F3 significantly increased the contents of β-tablets, aromatic amino acids, and hydrophobic amino acids compared to WEA. LC-MS/MS analysis demonstrated that F3 had more tyrosine and histidine moieties than WEA. Moreover, analysis of the Maillard reaction products (MRPs) showed that F3-MRPs had strong browning strength, ultraviolet absorption, higher number of free amino acids, and umami amino acid ratio compared with WEA. In conclusion, enzymolysis can improve the functional properties of WEA, which broadens the application spectrum of WEA in food and pharmaceutical fields. PRACTICAL APPLICATION: This study provides a new approach for identifying potential antioxidants and developing functional foods from WEA, and broadens the application spectrum of wheat germ resources.
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Affiliation(s)
- Ai-Mei Liao
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Xiao-Xiao Li
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Zeshan Gu
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Jiang-Ying He
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Yinchen Hou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, PR China
| | - Long Pan
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Shuai-Nan Zheng
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Jie Zhang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Peng Peng
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Ming Hui
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China
| | - Ji-Hong Huang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, PR China.,State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China.,School of Food and Pharmacy, Xuchang University, Xuchang, PR China
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13
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Mishra AK, Singh RK, Jain NK. A novel intuitionistic fuzzy rough set model and its application to enhance umami peptide prediction. JOURNAL OF INTELLIGENT & FUZZY SYSTEMS 2022. [DOI: 10.3233/jifs-212987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Datasets mainly consist of ambiguous objects, redundant and uncertain attribute values which increase complexity, time and cost in Knowledge Discovery in Databases (KDD) process. Rough set-based attribute reduction techniques deals with ambiguity but fails to handle uncertainty available in a real-valued dataset. Combining rough set with intuitionistic fuzzy set provides a great opportunity to the researchers working on attribute reduction of real-valued datasets as it provides better results when compared to the traditional fuzzy rough set theory. In this paper, we present a new intuitionistic fuzzy rough set model for attribute reduction to avoid misclassification and perturbation by handling hesitancy, ambiguity and uncertainty present in a dataset. We define an intuitionistic fuzzy tolerance relation between two objects along with lower and upper approximations based on that relation. Next, the concept of Degree of dependency is utilized to present attribute reduction by using model due to its better performing nature over other methods. The algorithm of the proposed technique is applied on benchmark datasets to perform a comparative study with recent approaches. We obtain the best result for the reduced Breast Cancer dataset by our proposed approach, with an accuracy of 98.96% along with 0.90 standard deviation by using SMO classifier. Finally, our proposed method is used to present a methodology to improve the prediction of umami peptides. Here, we record the best results with sensitivity, specificity, accuracy, AUC, and MCC of 96.8%, 93.6%, 97.7%, 0.988, and 0.899, respectively. From the experiments, it can be concluded that our method outperforms the existing methods.
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Affiliation(s)
- Aneesh Kumar Mishra
- Department of Computer Science and Engineering, Jaypee University of Engineering & Technology Guna (M.P.), India
| | - Ravindra Kumar Singh
- Department of Computer Science and Engineering, Jaypee University of Engineering & Technology Guna (M.P.), India
| | - Neelesh Kumar Jain
- Department of Computer Science and Engineering, Jaypee University of Engineering & Technology Guna (M.P.), India
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14
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Qi L, Gao X, Pan D, Sun Y, Cai Z, Xiong Y, Dang Y. Research progress in the screening and evaluation of umami peptides. Compr Rev Food Sci Food Saf 2022; 21:1462-1490. [PMID: 35201672 DOI: 10.1111/1541-4337.12916] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 12/22/2021] [Accepted: 01/03/2022] [Indexed: 12/22/2022]
Abstract
Umami is an important element affecting food taste, and the development of umami peptides is a topic of interest in food-flavoring research. The existing technology used for traditional screening of umami peptides is time-consuming and labor-intensive, making it difficult to meet the requirements of high-throughput screening, which limits the rapid development of umami peptides. The difficulty in performing a standard measurement of umami intensity is another problem that restricts the development of umami peptides. The existing methods are not sensitive and specific, making it difficult to achieve a standard evaluation of umami taste. This review summarizes the umami receptors and umami peptides, focusing on the problems restricting the development of umami peptides, high-throughput screening, and establishment of evaluation standards. The rapid screening of umami peptides was realized based on molecular docking technology and a machine learning method, and the standard evaluation of umami could be realized with a bionic taste sensor. The progress of rapid screening and evaluation methods significantly promotes the study of umami peptides and increases its application in the seasoning industry.
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Affiliation(s)
- Lulu Qi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Xinchang Gao
- Department of Chemistry, Tsinghua University, Beijing, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.,National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Zhendong Cai
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Yongzhao Xiong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
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15
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Derks E, Ramnarain S, Zhang T, Doorn R, Nijmeijer M, Berg M. Visualizing dynamic (after)taste effects by means of time‐discrete
TCATA
data analysis. J SENS STUD 2022. [DOI: 10.1111/joss.12737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eduard Derks
- DSM Applied Science Center Geleen The Netherlands
| | | | | | - Rudi Doorn
- DSM Biotechnology Center Delft The Netherlands
| | | | - Marco Berg
- DSM Biotechnology Center Delft The Netherlands
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16
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Khan A, Ahmed S, Sun BY, Chen YC, Chuang WT, Chan YH, Gupta D, Wu PW, Lin HC. Self-healable and anti-freezing ion conducting hydrogel-based artificial bioelectronic tongue sensing toward astringent and bitter tastes. Biosens Bioelectron 2022; 198:113811. [PMID: 34823963 DOI: 10.1016/j.bios.2021.113811] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 10/04/2021] [Accepted: 11/13/2021] [Indexed: 01/12/2023]
Abstract
Numerous efforts have been attempted to mimic human tongue since years. However, they still have limitations because of damages, temperature effects, detection ranges etc. Herein, a self-healable hydrogel-based artificial bioelectronic tongue (E-tongue) containing mucin as a secreted protein, sodium chloride as an ion transporting electrolyte, and chitosan/poly(acrylamide-co-acrylic acid) as the main 3D structure holding hydrogel network is synthesized. This E-tongue is introduced to mimic astringent and bitter mouth feel based on cyclic voltammetry (CV) measurements subjected to target substances, which permits astringent tannic acid (TA) and bitter quinine sulfate (QS) to be detected over wide corresponding ranges of 29.3 mM-0.59 μM and 63.8 mM-6.38 μM with remarkable respective sensitivities of 0.2 and 0.12 wt%-1. Besides, the taste selectivity of this E-tongue is performed in the presence of various mixed-taste chemicals to show its high selective behavior toward bitter and astringent chemicals. The electrical self-healability is shown via CV responses to illustrate electrical recovery within a short time span. In addition, cytotoxicity tests using HeLa cells are performed, where a clear viability of ≥95% verified its biocompatibility. The anti-freezing sensing of E-tongue tastes at -5 °C also makes this work to be useful at sub-zero environments. Real time degrees of tastes are detected using beverages and fruits to confirm future potential applications in food taste detections and humanoid robots.
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Affiliation(s)
- Amir Khan
- Department of Materials Science and Engineering, National Chiao Tung University, Hsinchu, 300, Taiwan; Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu, 300, Taiwan
| | - Shahzad Ahmed
- Department of Materials Science and Engineering, National Chiao Tung University, Hsinchu, 300, Taiwan; Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu, 300, Taiwan
| | - Bo-Yao Sun
- Department of Materials Science and Engineering, National Chiao Tung University, Hsinchu, 300, Taiwan; Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu, 300, Taiwan
| | - Yi-Chen Chen
- Department of Applied Chemistry, National Yang Ming Chiao Tung University, Hsinchu, 300, Taiwan
| | | | - Yang-Hsiang Chan
- Department of Applied Chemistry, National Yang Ming Chiao Tung University, Hsinchu, 300, Taiwan
| | - Dipti Gupta
- Department of Metallurgical Engineering and Materials Science, Indian Institute of Technology Bombay, Powai, Mumbai, Maharashtra, 400076, India
| | - Pu-Wei Wu
- Department of Materials Science and Engineering, National Chiao Tung University, Hsinchu, 300, Taiwan; Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu, 300, Taiwan
| | - Hong-Cheu Lin
- Department of Materials Science and Engineering, National Chiao Tung University, Hsinchu, 300, Taiwan; Department of Materials Science and Engineering, National Yang Ming Chiao Tung University, Hsinchu, 300, Taiwan; Center for Emergent Functional Matter Science, National Yang Ming Chiao Tung University, Hsinchu, 300, Taiwan.
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17
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Sun H, Li J, Yan J, Sun B, Wei X, Song L, Yan J. Decreased taste sensitivity to sucrose in dopamine D3 receptor mutant mice. Chem Senses 2022; 47:6619054. [PMID: 35762652 DOI: 10.1093/chemse/bjac014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dopamine plays a key role in food rewards and sweet-taste stimulation. We examined the basis for behavioral responses to sweet taste in dopamine D3 receptor-deficient (D3-/-) mice by determining whether the absence of D3 receptors affects the sensitivity to dilute sucrose solutions. In experiment 1, we measured the intensity generalization threshold of conditioned taste aversion (CTA) to a 0.2 M sucrose solution. Results showed that the generalization thresholds were 0.025-0.05 M in D3-/- mice and 0.0025-0.005 M in wild-type (WT) mice. In experiment 2, we found that D3-/- and WT mice had similar capabilities to form and extinguish CTAs. Since the intensity generalization threshold is mainly due to a combination of sweet-taste sensitivity and the robust nature of CTA formation, the results showed that taste sensitivity to sucrose in D3-/- mice was lower than that in WT mice. In experiment 3, to test whether the peripheral sensory signaling may also be affected by the disruption of the dopamine D3 receptors, the mRNA expression levels of sweet-taste-related proteins in taste buds of D3-/- mice were determined. The T1R1 and BDNF mRNA expression levels in D3-/- mice were higher than the controls, whereas T1R2, T1R3, α-gustducin, and TRPM5 mRNA were similar. These findings suggest that disruption of dopamine D3 receptor-mediated signaling decreases the sweet-taste sensitivity and alters the mRNA expression levels of some taste-related molecules.
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Affiliation(s)
- Huiling Sun
- Key Laboratory of Shaanxi Province for Craniofacial Precision Medicine Research, Research Center of Stomatology College, Xi'an Jiaotong University, 98 Xi Wu Road, Xi'an, Shaanxi 710004, P.R. China.,Department of Physiology and Pathophysiology, Health Science Center, Xi'an Jiaotong University, 76 West Yan Ta Road, Xi'an, Shaanxi 710061, P.R. China
| | - Jinrong Li
- Department of Physiology and Pathophysiology, Health Science Center, Xi'an Jiaotong University, 76 West Yan Ta Road, Xi'an, Shaanxi 710061, P.R. China
| | - Junbao Yan
- Department of Physiology and Pathophysiology, Health Science Center, Xi'an Jiaotong University, 76 West Yan Ta Road, Xi'an, Shaanxi 710061, P.R. China
| | - Bo Sun
- Department of Physiology and Pathophysiology, Health Science Center, Xi'an Jiaotong University, 76 West Yan Ta Road, Xi'an, Shaanxi 710061, P.R. China
| | - Xiaojing Wei
- Department of Physiology and Pathophysiology, Health Science Center, Xi'an Jiaotong University, 76 West Yan Ta Road, Xi'an, Shaanxi 710061, P.R. China
| | - Lin Song
- Department of Physiology and Pathophysiology, Health Science Center, Xi'an Jiaotong University, 76 West Yan Ta Road, Xi'an, Shaanxi 710061, P.R. China
| | - Jianqun Yan
- Department of Physiology and Pathophysiology, Health Science Center, Xi'an Jiaotong University, 76 West Yan Ta Road, Xi'an, Shaanxi 710061, P.R. China
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18
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19
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Charoenkwan P, Nantasenamat C, Hasan MM, Moni MA, Manavalan B, Shoombuatong W. UMPred-FRL: A New Approach for Accurate Prediction of Umami Peptides Using Feature Representation Learning. Int J Mol Sci 2021; 22:ijms222313124. [PMID: 34884927 PMCID: PMC8658322 DOI: 10.3390/ijms222313124] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 12/01/2021] [Accepted: 12/02/2021] [Indexed: 11/16/2022] Open
Abstract
Umami ingredients have been identified as important factors in food seasoning and production. Traditional experimental methods for characterizing peptides exhibiting umami sensory properties (umami peptides) are time-consuming, laborious, and costly. As a result, it is preferable to develop computational tools for the large-scale identification of available sequences in order to identify novel peptides with umami sensory properties. Although a computational tool has been developed for this purpose, its predictive performance is still insufficient. In this study, we use a feature representation learning approach to create a novel machine-learning meta-predictor called UMPred-FRL for improved umami peptide identification. We combined six well-known machine learning algorithms (extremely randomized trees, k-nearest neighbor, logistic regression, partial least squares, random forest, and support vector machine) with seven different feature encodings (amino acid composition, amphiphilic pseudo-amino acid composition, dipeptide composition, composition-transition-distribution, and pseudo-amino acid composition) to develop the final meta-predictor. Extensive experimental results demonstrated that UMPred-FRL was effective and achieved more accurate performance on the benchmark dataset compared to its baseline models, and consistently outperformed the existing method on the independent test dataset. Finally, to aid in the high-throughput identification of umami peptides, the UMPred-FRL web server was established and made freely available online. It is expected that UMPred-FRL will be a powerful tool for the cost-effective large-scale screening of candidate peptides with potential umami sensory properties.
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Affiliation(s)
- Phasit Charoenkwan
- Modern Management and Information Technology, College of Arts, Media and Technology, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Chanin Nantasenamat
- Center of Data Mining and Biomedical Informatics, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand;
| | - Md Mehedi Hasan
- Tulane Center for Biomedical Informatics and Genomics, Division of Biomedical Informatics and Genomics, John W. Deming Department of Medicine, School of Medicine, Tulane University, New Orleans, LA 70112, USA;
| | - Mohammad Ali Moni
- Artificial Intelligence & Digital Health Data Science, School of Health and Rehabilitation Sciences, Faculty of Health and Behavioural Sciences, The University of Queensland, St Lucia, QLD 4072, Australia;
| | - Balachandran Manavalan
- Department of Physiology, Ajou University School of Medicine, Suwon 16499, Korea
- Correspondence: (B.M.); (W.S.)
| | - Watshara Shoombuatong
- Center of Data Mining and Biomedical Informatics, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand;
- Correspondence: (B.M.); (W.S.)
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20
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Thomas DC, Chablani D, Parekh S, Pichammal RC, Shanmugasundaram K, Pitchumani PK. Dysgeusia: A review in the context of COVID-19. J Am Dent Assoc 2021; 153:251-264. [PMID: 34799014 PMCID: PMC8595926 DOI: 10.1016/j.adaj.2021.08.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 08/07/2021] [Accepted: 08/20/2021] [Indexed: 12/19/2022]
Abstract
Background Taste disorders in general, and dysgeusia in particular, are relatively common disorders that may be a sign of a more complex acute or chronic medical condition. During the COVID-19 pandemic, taste disorders have found their way into the realm of general as well as specialty dentistry, with significance in screening for patients who potentially may have the virus. Types of Studies Reviewed The authors searched electronic databases (PubMed, Embase, Web of Science, Google Scholar) for studies focused on dysgeusia, ageusia, and other taste disorders and their relationship to local and systemic causes. Results The authors found pertinent literature explaining the normal physiology of taste sensation, proposals for suggested new tastes, presence of gustatory receptors in remote tissues of the body, and etiology and pathophysiology of taste disorders, in addition to the valuable knowledge gained about gustatory disorders in the context of COVID-19. Along with olfactory disorders, taste disorders are one of the earliest suggestive symptoms of COVID-19 infection. Conclusions Gustatory disorders are the result of local or systemic etiology or both. Newer taste sensations, such as calcium and fat tastes, have been discovered, as well as taste receptors that are remote from the oropharyngeal area. Literature published during the COVID-19 pandemic to date reinforces the significance of early detection of potential patients with COVID-19 by means of screening for recent-onset taste disorders. Practical Implications Timely screening and identification of potential gustatory disorders are paramount for the dental care practitioner to aid in the early diagnosis of COVID-19 and other serious systemic disorders.
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21
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Biophysical and functional characterization of the human TAS1R2 sweet taste receptor overexpressed in a HEK293S inducible cell line. Sci Rep 2021; 11:22238. [PMID: 34782704 PMCID: PMC8593021 DOI: 10.1038/s41598-021-01731-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 11/01/2021] [Indexed: 01/02/2023] Open
Abstract
Sweet taste perception is mediated by a heterodimeric receptor formed by the assembly of the TAS1R2 and TAS1R3 subunits. TAS1R2 and TAS1R3 are class C G-protein-coupled receptors whose members share a common topology, including a large extracellular N-terminal domain (NTD) linked to a seven transmembrane domain (TMD) by a cysteine-rich domain. TAS1R2-NTD contains the primary binding site for sweet compounds, including natural sugars and high-potency sweeteners, whereas the TAS1R2-TMD has been shown to bind a limited number of sweet tasting compounds. To understand the molecular mechanisms governing receptor–ligand interactions, we overexpressed the human TAS1R2 (hTAS1R2) in a stable tetracycline-inducible HEK293S cell line and purified the detergent-solubilized receptor. Circular dichroism spectroscopic studies revealed that hTAS1R2 was properly folded with evidence of secondary structures. Using size exclusion chromatography coupled to light scattering, we found that the hTAS1R2 subunit is a dimer. Ligand binding properties were quantified by intrinsic tryptophan fluorescence. Due to technical limitations, natural sugars have not been tested. However, we showed that hTAS1R2 is capable of binding high potency sweeteners with Kd values that are in agreement with physiological detection. This study offers a new experimental strategy to identify new sweeteners or taste modulators that act on the hTAS1R2 and is a prerequisite for structural query and biophysical studies.
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22
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D'Urso O, Drago F. Pharmacological significance of extra-oral taste receptors. Eur J Pharmacol 2021; 910:174480. [PMID: 34496302 DOI: 10.1016/j.ejphar.2021.174480] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 08/23/2021] [Accepted: 09/01/2021] [Indexed: 01/17/2023]
Abstract
It has recently been shown that taste receptors, in addition to being present in the oral cavity, exist in various extra-oral organs and tissues such as the thyroid, lungs, skin, stomach, intestines, and pancreas. Although their physiological function is not yet fully understood, it appears that they can help regulate the body's homeostasis and provide an additional defense function against pathogens. Since the vast majority of drugs are bitter, the greatest pharmacological interest is in the bitter taste receptors. In this review, we describe how bitter taste 2 receptors (TAS2Rs) induce bronchodilation and mucociliary clearance in the airways, muscle relaxation in various tissues, inhibition of thyroid stimulating hormone (TSH) in thyrocytes, and release of glucagon-like peptide-1 (GLP-1) and ghrelin in the digestive system. In fact, substances such as dextromethorphan, chloroquine, methimazole and probably glimepiride, being agonists of TAS2Rs, lead to these effects. TAS2Rs and taste 1 receptors (TAS1R2/3) are G protein-coupled receptors (GPCR). TAS1R2/3 are responsible for sweet taste perception and may induce GLP-1 release and insulin secretion. Umami taste receptors, belonging to the same superfamily of receptors, perform a similar function with regard to insulin. The sour and salty taste receptors work in a similar way, both being channel receptors sensitive to amiloride. Finally, gene-protein coupled receptor 40 (GPR40) and GPR120 for fatty taste perception are also protein-coupled receptors and may induce GLP-1 secretion and insulin release, similar to those of other receptors belonging to the same superfamily.
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Affiliation(s)
- Ottavio D'Urso
- Department of Biomedical and Biotechnological Sciences, University of Catania, Via S. Sofia, 97, 95125 Catania, Italy
| | - Filippo Drago
- Department of Biomedical and Biotechnological Sciences, University of Catania, Via S. Sofia, 97, 95125 Catania, Italy.
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23
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Moore A, Luckett CR, Munafo JP. Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11947-11959. [PMID: 34606258 DOI: 10.1021/acs.jafc.1c04479] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
An activity-guided fractionation approach applied to thermally treated, enzymatically hydrolyzed mushroom, Agaricus bisporus L., protein led to the identification of several saltiness- and kokumi-enhancing peptides. The identification was accomplished by employing a combination of solid-phase extraction (SPE), gel-permeation chromatography (GPC), and semipreparative reverse-phase high-performance liquid chromatography (RP-HPLC), coupled with sensory analysis. As a result, this study led to the identification of a collection of common mushroom derived tastants, including 5'-mononucleotides and free amino acids, along with several taste-modulating pyroglutamyl dipeptides, including pyroglutamylcysteine (pGlu-Cys), pyroglutamylvaline (pGlu-Val), pyroglutamylaspartic acid (pGlu-Asp), pyroglutamylglutamic acid (pGlu-Glu), and pyroglutamylproline (pGlu-Pro). The taste-modulating thresholds for the pyroglutamyl dipeptides were calculated in a model mushroom broth containing natural concentrations of guanosine 5'-monophosphate and 14 amino acids, all with dose-over-threshold (DoT) factors ≥1. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was employed to quantitate the pyroglutamyl dipeptides, and their concentrations ranged from 2 to 58 μmol/L; however, they were determined to be present in the hydrolysate below their individual taste-modulating thresholds. Despite being present below their individual thresholds, when the dipeptides were collectively added to a model mushroom broth at their natural concentrations (143 μmol/L combined), both salty (p = 0.0061) and kokumi (p = 0.0025) taste attributes were significantly enhanced, demonstrating a synergistic subthreshold taste-modulating effect. This study lays the groundwork for future investigations on the saltiness-enhancing potential of mixtures of subthreshold levels of pyroglutamyl dipeptides found in mushrooms and other sources.
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Affiliation(s)
- Andrew Moore
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Curtis R Luckett
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
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24
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Keefer HRM, Harwood WS, Ennis D, Drake M. The effect of carrier on consumer liking of soy sauce. J SENS STUD 2021. [DOI: 10.1111/joss.12700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Heather R. M. Keefer
- Department of Food, Bioprocessing and Nutrition Sciences Southeast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina USA
| | - William S. Harwood
- Department of Food, Bioprocessing and Nutrition Sciences Southeast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina USA
| | - Daniel Ennis
- The Institute for Perception North Chesterfield Virginia USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences Southeast Dairy Foods Research Center, North Carolina State University Raleigh North Carolina USA
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25
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Abstract
Gut microbiota has emerged as a major metabolically active organ with critical functions in both health and disease. The trillions of microorganisms hosted by the gastrointestinal tract are involved in numerous physiological and metabolic processes including modulation of appetite and regulation of energy in the host spanning from periphery to the brain. Indeed, bacteria and their metabolic byproducts are working in concert with the host chemosensory signaling pathways to affect both short- and long-term ingestive behavior. Sensing of nutrients and taste by specialized G protein-coupled receptor cells is important in transmitting food-related signals, optimizing nutrition as well as in prevention and treatment of several diseases, notably obesity, diabetes and associated metabolic disorders. Further, bacteria metabolites interact with specialized receptors cells expressed by gut epithelium leading to taste and appetite response changes to nutrients. This review describes recent advances on the role of gut bacteria in taste perception and functions. It further discusses how intestinal dysbiosis characteristic of several pathological conditions may alter and modulate taste preference and food consumption via changes in taste receptor expression.
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26
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Schmid C, Brockhoff A, Shoshan-Galeczki YB, Kranz M, Stark TD, Erkaya R, Meyerhof W, Niv MY, Dawid C, Hofmann T. Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra). Food Chem 2021; 364:130420. [PMID: 34182369 DOI: 10.1016/j.foodchem.2021.130420] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 11/26/2022]
Abstract
Licorice saponins, the main constituents of Glycyrrhiza glabra L. roots, are highly appreciated by the consumer for their pleasant sweet and long lasting licorice taste. The objective of the present study was to understand the molecular features that contribute to bitter, sweet and licorice sensation of licorice roots, and whether individual compounds elicit more than one of these sensations. Therefore, a sensomics approach was conducted, followed by purification of the compounds with highest sensory impact, and by synthesis as well as full characterization via HRESIMS, ESIMS/MS and 1D/2D-NMR experiments. This led to the discovery and structure determination of 28 sweet, bitter and licorice tasting key phytochemicals, including two unknown compounds. A combination of sensorial, cell-based and computational analysis revealed distinct structural features, such as spatial arrangement of functional groups in the triterpenoid E-ring, driving to different taste sensations and sweet receptor hTAS1R2/R3 stimulation.
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Affiliation(s)
- Christian Schmid
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Anne Brockhoff
- Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbrücke (DIfE), Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Yaron Ben Shoshan-Galeczki
- The Institute of Biochemistry, Food and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University, 76100 Rehovot and The Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem 91904, Israel
| | - Maximilian Kranz
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Timo D Stark
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Rukiye Erkaya
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Wolfgang Meyerhof
- German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany; Center for Integrative Physiology and Molecular Medicine, Saarland University, Kirrberger Straße 100, 66421 Homburg, Germany
| | - Masha Y Niv
- The Institute of Biochemistry, Food and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University, 76100 Rehovot and The Fritz Haber Center for Molecular Dynamics, The Hebrew University, Jerusalem 91904, Israel
| | - Corinna Dawid
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
| | - Thomas Hofmann
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
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27
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The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone. J FOOD QUALITY 2021. [DOI: 10.1155/2021/8394152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study aims at preparing the Maillard reaction products of protein hydrolysate from grass carp (Ctenopharyngodon idella) bone and identifying its characteristic flavour compounds. Meanwhile, bioactivities and amino acids composition of hydrolysates and its Maillard reaction products were compared with the thermal degradation reaction as one positive control. Single factor experiment was applied to optimize the enzymolysis parameters of grass carp bone protein using flavourzyme, under which the highest degree of hydrolysis (40.1%) was obtained. According to the response surface methodology, the top predicted value (70.45%) of degree of graft of Maillard reaction was obtained with initial pH of 7.07, temperature of 118.33°C, and time of 1.75 h. Moreover, the results of Maillard reaction products illustrated a significant increase in DPPH radical scavenging activity (
) compared to that of hydrolysate and its thermal degradation products, which was accompanied by the decreased ACE inhibitory activity. Besides, the umami-sweet taste amino acid ratio in free amino acids of Maillard reaction products climbed considerably compared to those of hydrolysate and its thermal degradation products, which proved that Maillard reaction is an effective way to improve the flavour taste of protein hydrolysate. The GC-MS results showed that 37, 40, and 62 kinds of volatile compounds were detected in hydrolysate, thermal degradation products, and Maillard reaction products, respectively. The Maillard reaction products contained more flavour volatile compounds of aldehydes, alcohol, ketone, pyrazine, and other compounds that contribute to pleasant aromas. These results suggested that the grass carp bone protein hydrolysate after Maillard reaction could potentially have a wide range of applications as antioxidant and flavour substances.
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28
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Tommonaro G, Morelli CF, Rabuffetti M, Nicolaus B, De Prisco R, Iodice C, Speranza G. Determination of flavor-potentiating compounds in different Italian tomato varieties. J Food Biochem 2021; 45:e13736. [PMID: 33870530 DOI: 10.1111/jfbc.13736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/05/2021] [Accepted: 04/01/2021] [Indexed: 01/07/2023]
Abstract
Umami taste, known as appetizing sensation, is mainly imparted by monosodium glutamate (MSG, the first identified umami factor) in synergistic combination with some 5' ribonucleotides such as inosine 5'-monophosphate, IMP, guanosine 5'-monophosphate, GMP, and adenosine 5'-monophoshate, AMP. The level of free glutamic acid in tomatoes is higher than in other vegetables or fruits and increases with ripening and industrial processing. In addition, due to the presence of bioactive metabolites, tomatoes and tomato-based products are among the most consumed healthy food items. The levels of the major umami compounds of tomato, that is, glutamate and 5'-ribonucleotides (GMP and AMP) were assessed in different parts (skin, outer flesh, and inner pulp) of known tomato varieties from southern Italy: San Marzano Originale, San Marzano 245, Black Tomato, Corbarino Corbara, Corbarino Nocera, and Superpomodoro (tomato hybrid). Such varieties were also investigated for their antioxidant properties through DMPD, DPPH, and ABTS assays, with San Marzano Originale showing the highest antioxidant power both in lipophilic and methanolic fractions. The concentration of umami compounds in tomato differs with the part of the fruit analyzed and is greatly dependent on the variety, being Corbarino Nocera the cultivar richest in glutamate and Superpomodoro in ribonucleotides. As for nutritional aspect, results confirm the great nutraceutical feature of San Marzano tomato, the most known variety used in industrial processes. PRACTICAL APPLICATIONS: This study was planned to develop a method to quantify the major umami compounds that strongly influence the organoleptic properties of many different tomato varieties. It is known that the sensory quality of fruits and vegetables is an important factor in consumer's choice. The analytical methods described here enabled the evaluation of the glutamate and 5'-ribonucleotides contents in six selected varieties of tomato from Campania region, and can be easily used to determine the sensory profile of commercial varieties, for example, those perceived as not very tasteful by consumers.
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Affiliation(s)
- Giuseppina Tommonaro
- Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy
| | | | | | - Barbara Nicolaus
- Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy
| | - Rocco De Prisco
- Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy
| | - Carmine Iodice
- Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy
| | - Giovanna Speranza
- Department of Chemistry, University of Milan, Milan, Italy.,Institute of Chemical Science and Technologies "G. Natta", CNR-SCITEC, Milan, Italy
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29
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Chen M, Gao X, Pan D, Xu S, Zhang H, Sun Y, He J, Dang Y. Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03734-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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30
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López-Tofiño Y, Vera G, López-Gómez L, Girón R, Nurgali K, Uranga JA, Abalo R. Effects of the food additive monosodium glutamate on cisplatin-induced gastrointestinal dysmotility and peripheral neuropathy in the rat. Neurogastroenterol Motil 2021; 33:e14020. [PMID: 33112027 DOI: 10.1111/nmo.14020] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 08/30/2020] [Accepted: 10/01/2020] [Indexed: 12/16/2022]
Abstract
BACKGROUND Cisplatin is an antineoplastic drug known to produce intense vomiting, gastric dysmotility, and peripheral neuropathy. Monosodium glutamate (MSG) is a flavor enhancer with prokinetic properties potentially useful for cancer patients under chemotherapy. Our aim was to test whether MSG may improve gastrointestinal motor dysfunction and other adverse effects induced by repeated cisplatin in rats. METHODS Male Wistar rats were exposed or not to MSG (4 g L-1 ) in drinking water from week 0 to 1 week after treatment. On the first day of weeks 1-5, rats were treated with saline or cisplatin (2 mg kg-1 week-1 , ip). Gastrointestinal motility was measured by radiological methods after first and fifth administrations, as well as 1 week after treatment finalization. One week after treatment, the threshold for mechanical somatic sensitivity was recorded. Finally, samples of stomach, terminal ileum and kidneys were evaluated in sections using conventional histology. The myenteric plexus was immunohistochemically evaluated on distal colon whole-mount preparations. KEY RESULTS Monosodium glutamate prevented the development of cisplatin-induced neuropathy and partially improved intestinal transit after the fifth cisplatin administration with little impact on gastric dysmotility. MSG did not improve the histological damage of gut wall, but prevented the changes induced by cisplatin in the colonic myenteric plexus. CONCLUSION AND INFERENCES Our results suggest that MSG can improve some dysfunctions caused by anticancer chemotherapy in the gut and other systems, associated, at least partially, with neuroprotectant effects. The potentially useful adjuvant role of this food additive to reduce chemotherapy-induced sequelae warrants further evaluation.
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Affiliation(s)
- Yolanda López-Tofiño
- Department of Basic Health Sciences, University Rey Juan Carlos (URJC), Alcorcón, Spain.,High Performance Research Group in Physiopathology and Pharmacology of the Digestive System (NeuGut), University Rey Juan Carlos (URJC), Alcorcón, Spain
| | - Gema Vera
- Department of Basic Health Sciences, University Rey Juan Carlos (URJC), Alcorcón, Spain.,High Performance Research Group in Physiopathology and Pharmacology of the Digestive System (NeuGut), University Rey Juan Carlos (URJC), Alcorcón, Spain.,Unidad Asociada aI+D+i al Instituto de Química Médica, IQM (CSIC), Madrid, Spain
| | - Laura López-Gómez
- Department of Basic Health Sciences, University Rey Juan Carlos (URJC), Alcorcón, Spain.,High Performance Research Group in Physiopathology and Pharmacology of the Digestive System (NeuGut), University Rey Juan Carlos (URJC), Alcorcón, Spain
| | - Rocío Girón
- Department of Basic Health Sciences, University Rey Juan Carlos (URJC), Alcorcón, Spain.,Unidad Asociada aI+D+i al Instituto de Química Médica, IQM (CSIC), Madrid, Spain.,High Performance Research Group in Experimental Pharmacology (PHARMAKOM), University Rey Juan Carlos (URJC), Alcorcón, Spain
| | - Kulmira Nurgali
- Institute for Health and Sport, Victoria University, Melbourne, Vic., Australia.,Australian Institute for Musculoskeletal Science (AIMSS), Melbourne, Vic., Australia.,Department of Medicine Western Health, The University of Melbourne, Vic., Australia
| | - Jose A Uranga
- Department of Basic Health Sciences, University Rey Juan Carlos (URJC), Alcorcón, Spain.,High Performance Research Group in Physiopathology and Pharmacology of the Digestive System (NeuGut), University Rey Juan Carlos (URJC), Alcorcón, Spain
| | - Raquel Abalo
- Department of Basic Health Sciences, University Rey Juan Carlos (URJC), Alcorcón, Spain.,High Performance Research Group in Physiopathology and Pharmacology of the Digestive System (NeuGut), University Rey Juan Carlos (URJC), Alcorcón, Spain.,Unidad Asociada aI+D+i al Instituto de Química Médica, IQM (CSIC), Madrid, Spain
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31
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Figueroa V, Farfán M, Aguilera J. Seaweeds as Novel Foods and Source of Culinary Flavors. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1892749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- V. Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - M. Farfán
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - J.M. Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
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32
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Behrens M. Pharmacology of TAS1R2/TAS1R3 Receptors and Sweet Taste. Handb Exp Pharmacol 2021; 275:155-175. [PMID: 33582884 DOI: 10.1007/164_2021_438] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The detection of energy-rich sweet food items has been important for our survival during evolution, however, in light of the changing lifestyles in industrialized and developing countries our natural sweet preference is causing considerable problems. Hence, it is even more important to understand how our sense of sweetness works, and perhaps even, how we may deceive it for our own benefit. This chapter summarizes current knowledge about sweet tastants and sweet taste modulators on the compound side as well as insights into the structure and function of the sweet taste receptor and the transduction of sweet signals. Moreover, methods to assess the activity of sweet substances in vivo and in vitro are compared and discussed.
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Affiliation(s)
- Maik Behrens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.
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33
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Liang J, Chen L, Li Y, Hu X. Isolation and identification of umami‐flavored peptides from
Leccinum extremiorientale
and their taste characteristic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15255] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiaming Liang
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
| | - Lili Chen
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
| | - Ya‐nan Li
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
| | - Xujia Hu
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
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34
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Meunier N, Briand L, Jacquin-Piques A, Brondel L, Pénicaud L. COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology. Front Physiol 2021; 11:625110. [PMID: 33574768 PMCID: PMC7870487 DOI: 10.3389/fphys.2020.625110] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 12/31/2020] [Indexed: 12/18/2022] Open
Abstract
Smell and taste impairments are recognized as common symptoms in COVID 19 patients even in an asymptomatic phase. Indeed, depending on the country, in up to 85-90% of cases anosmia and dysgeusia are reported. We will review briefly the main mechanisms involved in the physiology of olfaction and taste focusing on receptors and transduction as well as the main neuroanatomical pathways. Then we will examine the current evidences, even if still fragmented and unsystematic, explaining the disturbances and mode of action of the virus at the level of the nasal and oral cavities. We will focus on its impact on the peripheral and central nervous system. Finally, considering the role of smell and taste in numerous physiological functions, especially in ingestive behavior, we will discuss the consequences on the physiology of the patients as well as management regarding food intake.
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Affiliation(s)
- Nicolas Meunier
- Université Paris-Saclay, INRAE, UVSQ, VIM, Jouy-en-Josas, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS UMR6265, INRAE UMR 1324, Université de Bourgogne Franche Comté, Dijon, France
| | - Agnès Jacquin-Piques
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS UMR6265, INRAE UMR 1324, Université de Bourgogne Franche Comté, Dijon, France
- Department of Clinical Neurophysiology, University Hospital, Dijon, France
| | - Laurent Brondel
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS UMR6265, INRAE UMR 1324, Université de Bourgogne Franche Comté, Dijon, France
| | - Luc Pénicaud
- STROMALab, Université de Toulouse, CNRS ERL 5311, Inserm U1031, Université Paul Sabatier (UPS), Toulouse, France
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35
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Liu Z, Zhu Y, Wang W, Zhou X, Chen G, Liu Y. Seven novel umami peptides from Takifugu rubripes and their taste characteristics. Food Chem 2020; 330:127204. [DOI: 10.1016/j.foodchem.2020.127204] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 05/12/2020] [Accepted: 05/31/2020] [Indexed: 01/23/2023]
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36
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Li Q, Zhang L, Lametsch R. Current progress in kokumi-active peptides, evaluation and preparation methods: a review. Crit Rev Food Sci Nutr 2020; 62:1230-1241. [DOI: 10.1080/10408398.2020.1837726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Qian Li
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Longteng Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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37
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Charoenkwan P, Yana J, Nantasenamat C, Hasan MM, Shoombuatong W. iUmami-SCM: A Novel Sequence-Based Predictor for Prediction and Analysis of Umami Peptides Using a Scoring Card Method with Propensity Scores of Dipeptides. J Chem Inf Model 2020; 60:6666-6678. [DOI: 10.1021/acs.jcim.0c00707] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Phasit Charoenkwan
- Modern Management and Information Technology, College of Arts, Media and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Janchai Yana
- Department of Chemistry, Faculty of Science and Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand
| | - Chanin Nantasenamat
- Center of Data Mining and Biomedical Informatics, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand
| | - Md. Mehedi Hasan
- Department of Bioscience and Bioinformatics, Kyushu Institute of Technology, 680-4 Kawazu, Iizuka, Fukuoka 820-8502, Japan
| | - Watshara Shoombuatong
- Center of Data Mining and Biomedical Informatics, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand
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38
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Li Q, Liu J, De Gobba C, Zhang L, Bredie WLP, Lametsch R. Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11782-11789. [PMID: 32942857 DOI: 10.1021/acs.jafc.0c04513] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To improve the flavor of hydrolysates from porcine hemoglobin and meat, γ-glutamyltranspeptidase (GGT) from Bacillus amyloliquefaciens was added to catalyze the formation of kokumi γ-glutamyl peptides via a γ-glutamyl transfer reaction. Quantitation of free amino acids and γ-glutamyl dipeptides was carried out in combination with sensory analysis. Sensory perception, especially the thick, complex, continuous, and overall kokumi sensation of both hemoglobin and meat hydrolysates, was greatly enhanced by γ-glutamylation. Due to the higher amount of glutamine present in meat hydrolysates, γ-glutamylated hydrolysates from meat contained higher concentrations of γ-glutamyl dipeptides and showed stronger kokumi sensation than the hemoglobin counterpart without the addition of glutamine. For hydrolysates from both raw materials, extra addition of glutamine (10 and 20 mM) was beneficial for obtaining higher concentrations of γ-glutamyl dipeptides but contributed little to the kokumi sensation. This study revealed that the kokumi sensation of protein hydrolysates could be intensified by a γ-glutamyl transfer reaction, and the enhanced kokumi sensation could be related to the generation of γ-glutamyl peptides.
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Affiliation(s)
- Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Jing Liu
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Cristian De Gobba
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Longteng Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wender L P Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
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39
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Karl CM, Wendelin M, Lutsch D, Schleining G, Dürrschmid K, Ley JP, Krammer GE, Lieder B. Structure-dependent effects of sweet and sweet taste affecting compounds on their sensorial properties. Food Chem X 2020; 7:100100. [PMID: 32904296 PMCID: PMC7452649 DOI: 10.1016/j.fochx.2020.100100] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 07/02/2020] [Accepted: 07/02/2020] [Indexed: 11/09/2022] Open
Abstract
A reduction in sugar consumption is desirable from a health point of view. However, the sensory profiles of alternative sweet tasting compounds differ from sucrose regarding their temporal profile and undesired side tastes, reducing consumers' acceptance. The present study describes a sensory characterization of a variety of sweet and sweet taste affecting compounds followed by a comparison of similarity to sucrose and a multivariate regression analysis to investigate structural determinants and possible interactions for the temporal profile of the sweetness and side-tastes. The results of the present study suggest a pivotal role for the number of ketones, aromatic rings, double bonds and the M LogP in the temporal profile of sweet and sweet taste affecting compounds. Furthermore, interactions between aggregated physicochemical descriptors demonstrate the complexity of the sensory response, which should be considered in future models to predict a comprehensive sensory profile of sweet and sweet taste affecting compounds.
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Affiliation(s)
- Corinna M. Karl
- Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria
| | | | | | - Gerhard Schleining
- Institute of Food Science, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Klaus Dürrschmid
- Institute of Food Science, University of Natural Resources and Life Sciences, Vienna, Austria
| | | | | | - Barbara Lieder
- Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
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40
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Keefer HRM, Nishku S, Gerard PD, Drake MA. Role of sweeteners on temporality and bar hardening of protein bars. J Dairy Sci 2020; 103:6032-6053. [PMID: 32448575 DOI: 10.3168/jds.2019-17995] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Accepted: 03/02/2020] [Indexed: 11/19/2022]
Abstract
Protein bars are one product that meet consumer demands for a low-carbohydrate, high-protein food. With such a large market for protein bars, producers need to find the correct texture and sweetness levels to satisfy consumers while still delivering a high-protein, low-carbohydrate bar. In the bar industry, bar hardening is a major concern, and currently the effects of non-nutritive sweeteners on bar hardening is unknown. Due to the negative implications of bar hardening, it is important to investigate the sweetener-protein relationship with bar hardening. The objective of this study was to characterize the effects of sweetener and protein source on flavor, texture, and shelf life of high-protein, low-carbohydrate bars. The iso-sweet concentration of sweeteners (sucralose, sucrose, monk fruit, stevia, and fructose) in pea protein (PP), milk protein (MP) and whey protein isolate (WPI) bars were established using magnitude estimation scaling and 2-alternative forced-choice testing. Descriptive analysis and temporal check-all-that-apply methods were then applied to determine flavor and temporal differences between the protein bars. Finally, an accelerated shelf life study was completed to understand how sweetener and protein types affect the shelf life of protein bars. The 15 protein bars formulated at iso-sweet concentration were all stored at 35°C and 55% humidity for 35 d, and measurements were taken every 7 d, beginning at d 1 (d 1, 7, 14, 21, 28, and 35). Bars made with MP required significantly less sweetener, compared with PP and WPI, to reach equal sweetness. Bars sweetened with stevia or monk fruit had distinct bitter and metallic tastes, and sucralose had a low metallic taste. Bars made with WPI were the most cohesive, and PP and WPI bars were more bitter and metallic compared with MP bars. Bars made with WPI and fructose were initially the hardest, but after d 14 they scored at parity with PP sucrose. There were no significant differences among bars in terms of hardness by d 21. Bars made with WPI were consistently denser at all time points than bars made with PP or MP. Bars made with PP were the driest and least cohesive and had the fastest rate of breakdown in the study. Non-nutritive sweeteners did not have a negative effect on bar hardness in low-carbohydrate, high-protein bars. Findings from this study can be applied to commercially produced protein bars for naturally sweetened bars with different protein types without negative effects on protein bar texture.
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Affiliation(s)
- H R M Keefer
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, Box 7624, North Carolina State University, Raleigh 27695-7624
| | - S Nishku
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, Box 7624, North Carolina State University, Raleigh 27695-7624
| | - P D Gerard
- School of Mathematical and Statistical Sciences, Clemson University, Clemson, SC 29634
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, Box 7624, North Carolina State University, Raleigh 27695-7624.
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41
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Diez-Simon C, Ammerlaan B, van den Berg M, van Duynhoven J, Jacobs D, Mumm R, Hall RD. Comparison of volatile trapping techniques for the comprehensive analysis of food flavourings by Gas Chromatography-Mass Spectrometry. J Chromatogr A 2020; 1624:461191. [PMID: 32540059 DOI: 10.1016/j.chroma.2020.461191] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/28/2020] [Accepted: 04/30/2020] [Indexed: 12/30/2022]
Abstract
Trapping volatiles is a convenient way to study aroma compounds but it is important to determine which volatile trapping method is most comprehensive in extracting the most relevant aroma components when investigating complex food products. Awareness of their limitations is also crucial. (Un)targeted metabolomic approaches were used to determine the volatile profiles of two commercial flavourings. Four trapping techniques were tested as was the addition of salt to the mixture. Comprehensiveness and repeatability were compared and SBSE proved particularly suitable for extracting components such as polysulfides, pyrazines and terpene alcohols, and provided an overall broader chemical spectrum. SPME proved to be more suitable in extracting sesquiterpenes and DHS in extracting monoterpenes. Adding salt to the sample had only quantitative effects on volatiles as detected by SPME. These results help clarify the advantages and limitations of different trapping techniques and hence deliver a valuable decision tool for food matrix analysis.
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Affiliation(s)
- Carmen Diez-Simon
- Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands; Netherlands Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands.
| | - Brenda Ammerlaan
- DSM Food Specialties, Biotech campus Delft, Alexander Fleminglaan 1, Delft 2613 AX, The Netherlands
| | - Marco van den Berg
- DSM Food Specialties, Biotech campus Delft, Alexander Fleminglaan 1, Delft 2613 AX, The Netherlands
| | - John van Duynhoven
- Unilever Foods Innovation Centre, Bronland 14, Wageningen 6708 WH, The Netherlands
| | - Doris Jacobs
- Unilever Foods Innovation Centre, Bronland 14, Wageningen 6708 WH, The Netherlands
| | - Roland Mumm
- Netherlands Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands; Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Robert D Hall
- Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands; Netherlands Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands; Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
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42
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Structure-Dependent Activity of Plant-Derived Sweeteners. Molecules 2020; 25:molecules25081946. [PMID: 32331403 PMCID: PMC7221985 DOI: 10.3390/molecules25081946] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/19/2020] [Accepted: 04/21/2020] [Indexed: 11/17/2022] Open
Abstract
Human sensation for sweet tastes and the thus resulting over-consumption of sugar in recent decades has led to an increasing number of people suffering from caries, diabetes, and obesity. Therefore, a demand for sugar substitutes has arisen, which increasingly has turned towards natural sweeteners over the last 20 years. In the same period, thanks to advances in bioinformatics and structural biology, understanding of the sweet taste receptor and its different binding sites has made significant progress, thus explaining the various chemical structures found for sweet tasting molecules. The present review summarizes the data on natural sweeteners and their most important (semi-synthetic) derivatives until the end of 2019 and discusses their structure–activity relationships, with an emphasis on small-molecule high-intensity sweeteners.
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43
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Frolikova M, Otcenaskova T, Valasková E, Postlerova P, Stopkova R, Stopka P, Komrskova K. The Role of Taste Receptor mTAS1R3 in Chemical Communication of Gametes. Int J Mol Sci 2020; 21:ijms21072651. [PMID: 32290318 PMCID: PMC7177404 DOI: 10.3390/ijms21072651] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/07/2020] [Accepted: 04/09/2020] [Indexed: 01/06/2023] Open
Abstract
Fertilization is a multiple step process leading to the fusion of female and male gametes and the formation of a zygote. Besides direct gamete membrane interaction via binding receptors localized on both oocyte and sperm surface, fertilization also involves gamete communication via chemical molecules triggering various signaling pathways. This work focuses on a mouse taste receptor, mTAS1R3, encoded by the Tas1r3 gene, as a potential receptor mediating chemical communication between gametes using the C57BL/6J lab mouse strain. In order to specify the role of mTAS1R3, we aimed to characterize its precise localization in testis and sperm using super resolution microscopy. The testis cryo-section, acrosome-intact sperm released from cauda epididymis and sperm which underwent the acrosome reaction (AR) were evaluated. The mTAS1R3 receptor was detected in late spermatids where the acrosome was being formed and in the acrosomal cap of acrosome intact sperm. AR is triggered in mice during sperm maturation in the female reproductive tract and by passing through the egg surroundings such as cumulus oophorus cells. This AR onset is independent of the extracellular matrix of the oocyte called zona pellucida. After AR, the relocation of mTAS1R3 to the equatorial segment was observed and the receptor remained exposed to the outer surroundings of the female reproductive tract, where its physiological ligand, the amino acid L-glutamate, naturally occurs. Therefore, we targeted the possible interaction in vitro between the mTAS1R3 and L-glutamate as a part of chemical communication between sperm and egg and used an anti-mTAS1R3-specific antibody to block it. We detected that the acrosome reacted spermatozoa showed a chemotactic response in the presence of L-glutamate during and after the AR, and it is likely that mTAS1R3 acted as its mediator.
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Affiliation(s)
- Michaela Frolikova
- Laboratory of Reproductive Biology, Institute of Biotechnology of the Czech Academy of Sciences, BIOCEV, Prumyslova 595, 252 50 Vestec, Czech Republic; (M.F.); (T.O.); (E.V.); (P.P.)
| | - Tereza Otcenaskova
- Laboratory of Reproductive Biology, Institute of Biotechnology of the Czech Academy of Sciences, BIOCEV, Prumyslova 595, 252 50 Vestec, Czech Republic; (M.F.); (T.O.); (E.V.); (P.P.)
- Department of Zoology, Faculty of Science, Charles University, BIOCEV, Vinicna 7, 128 44 Prague 2, Czech Republic; (R.S.); (P.S.)
| | - Eliska Valasková
- Laboratory of Reproductive Biology, Institute of Biotechnology of the Czech Academy of Sciences, BIOCEV, Prumyslova 595, 252 50 Vestec, Czech Republic; (M.F.); (T.O.); (E.V.); (P.P.)
| | - Pavla Postlerova
- Laboratory of Reproductive Biology, Institute of Biotechnology of the Czech Academy of Sciences, BIOCEV, Prumyslova 595, 252 50 Vestec, Czech Republic; (M.F.); (T.O.); (E.V.); (P.P.)
- Department of Veterinary Sciences, Faculty of Agrobiology, Food and Natural Resources, University of Life Sciences Prague, Kamycka 129, 165 00 Prague 6, Czech Republic
| | - Romana Stopkova
- Department of Zoology, Faculty of Science, Charles University, BIOCEV, Vinicna 7, 128 44 Prague 2, Czech Republic; (R.S.); (P.S.)
| | - Pavel Stopka
- Department of Zoology, Faculty of Science, Charles University, BIOCEV, Vinicna 7, 128 44 Prague 2, Czech Republic; (R.S.); (P.S.)
| | - Katerina Komrskova
- Laboratory of Reproductive Biology, Institute of Biotechnology of the Czech Academy of Sciences, BIOCEV, Prumyslova 595, 252 50 Vestec, Czech Republic; (M.F.); (T.O.); (E.V.); (P.P.)
- Department of Zoology, Faculty of Science, Charles University, BIOCEV, Vinicna 7, 128 44 Prague 2, Czech Republic; (R.S.); (P.S.)
- Correspondence: ; Tel.: +420-325-873-799
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Aji GK, Warren FJ, Roura E. Salivary α-Amylase Activity and Starch-Related Sweet Taste Perception in Humans. Chem Senses 2020; 44:249-256. [PMID: 30753419 DOI: 10.1093/chemse/bjz010] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Starch-related sweet taste perception plays an important role as a part of the dietary nutrient sensing mechanisms in the oral cavity. However, the release of sugars from starchy foods eliciting sweetness has been less studied in humans than in laboratory rodents. Thus, 28 respondents were recruited and evaluated for their starch-related sweet taste perception, salivary alpha-amylase (sAA) activity, oral release of reducing sugars, and salivary leptin. The results demonstrated that a 2-min oral mastication of starchy chewing gum produced an oral concentration of maltose above the sweet taste threshold and revealed that the total amount of maltose equivalent reducing sugars produced was positively correlated with the sAA activity. In addition, respondents who consistently identified the starch-related sweet taste in two sessions (test and retest) generated a higher maltose equivalent reducing sugar concentration compared to respondents who could not detect starch-related sweet taste at all (51.52 ± 2.85 and 29.96 ± 15.58 mM, respectively). In our study, salivary leptin levels were not correlated with starch-related sweet taste perception. The data contribute to the overall understanding of oral nutrient sensing and potentially to the control of food intake in humans. The results provide insight on how starchy foods without added glucose can elicit variable sweet taste perception in humans after mastication as a result of the maltose generated. The data contribute to the overall understanding of oral sensing of simple and complex carbohydrates in humans.
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Affiliation(s)
- Galih Kusuma Aji
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, Australia.,Centre of Technology for Agro-Industry, The Agency for Assessment and Application of Technology, Kompleks Perkantoran Puspiptek, Tangerang Selatan, Indonesia
| | | | - Eugeni Roura
- Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, Australia
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Crowe MS, Wang H, Blakeney BA, Mahavadi S, Singh K, Murthy KS, Grider JR. Expression and function of umami receptors T1R1/T1R3 in gastric smooth muscle. Neurogastroenterol Motil 2020; 32:e13737. [PMID: 31721379 PMCID: PMC7008388 DOI: 10.1111/nmo.13737] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 08/19/2019] [Accepted: 09/16/2019] [Indexed: 02/01/2023]
Abstract
BACKGROUND l-amino acids, such as monosodium glutamate (MSG), activate the umami receptor T1R1/T1R3. We previously showed increased peristalsis in response to activation of T1R1/T1R3 by MSG in mouse colon. However, the expression and function of these receptors in the different regions of the stomach are not clear. METHODS Mouse gastric smooth muscle cells (SMCs) were isolated and cultured in Dulbecco's Modified Eagle Medium. Expression of T1R1 and T1R3 was measured by RT-PCR and Western blot. The effect of MSG with and without inosine monophosphate (IMP, an allosteric activator of T1R1/T1R3) on acetylcholine (ACh)-induced contraction was measured in muscle strips and isolated SMCs by scanning micrometry. The effect of MSG with or without IMP on activation of G proteins and ACh-induced Ca2+ release was measured in SMCs. KEY RESULTS Monosodium glutamate inhibited ACh-induced contractions in muscle strips from both antrum and fundus and the effect of MSG was augmented by IMP; the effects were concentration-dependent and not affected by the nitric oxide synthase inhibitor, L-NNA, or tetrodotoxin suggesting a direct effect on SMCs. In isolated gastric SMCs, T1R1 and T1R3 transcripts and protein were identified. Addition of MSG with or without IMP inhibited ACh-induced Ca2+ release and muscle contraction; the effect on contraction was blocked by pertussis toxin suggesting activation of Gαi proteins. MSG in the presence of IMP selectively activated Gαi2 . CONCLUSIONS AND INFERENCES Umami receptors (T1R1/T1R3) are present on SMCs of the stomach, and activation of these receptors induces muscle relaxation by decreasing [Ca2+ ]i via Gαi2 .
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Affiliation(s)
- Molly S. Crowe
- Department of Physiology and Biophysics VCU Program in Enteric Neuromuscular Sciences Virginia Commonwealth University Richmond VA USA
| | - Hongxia Wang
- Department of Physiology and Biophysics VCU Program in Enteric Neuromuscular Sciences Virginia Commonwealth University Richmond VA USA
| | - Bryan A. Blakeney
- Department of Physiology and Biophysics VCU Program in Enteric Neuromuscular Sciences Virginia Commonwealth University Richmond VA USA
| | - Sunila Mahavadi
- Department of Physiology and Biophysics VCU Program in Enteric Neuromuscular Sciences Virginia Commonwealth University Richmond VA USA
| | - Kulpreet Singh
- Department of Physiology and Biophysics VCU Program in Enteric Neuromuscular Sciences Virginia Commonwealth University Richmond VA USA
| | - Karnam S. Murthy
- Department of Physiology and Biophysics VCU Program in Enteric Neuromuscular Sciences Virginia Commonwealth University Richmond VA USA
| | - John R. Grider
- Department of Physiology and Biophysics VCU Program in Enteric Neuromuscular Sciences Virginia Commonwealth University Richmond VA USA
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46
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Speranza G, Lo Scalzo R, Morelli CF, Rabuffetti M, Bianchi G. Influence of drying techniques and growing location on the chemical composition of sweet pepper (Capsicum annuum L., var. Senise). J Food Biochem 2019; 43:e13031. [PMID: 31475376 DOI: 10.1111/jfbc.13031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 08/10/2019] [Accepted: 08/11/2019] [Indexed: 02/03/2023]
Abstract
The aim of this work was the comprehensive characterization of dried Senise pepper, a tasty landrace, to verify the suitability of common industrial processing and different growing locations to its production. Fruits from experimental CREA fields of Battipaglia (southern Italy) and Montanaso (northern Italy), dried using a solar dryer or a forced air oven, were compared with lyophilized and commercial samples. Solar dried samples showed a retention of glucose, while fructose levels decreased. Citric acid was the main acid in all samples, showing a differentiated behavior upon processing, with higher content in Battipaglia samples. The ascorbic acid showed the highest correlation with antioxidant assays, and both drying methods decreased its content, with better retention in Battipaglia samples. Drying did not markedly affect carotenoid levels, showing higher content in Battipaglia peppers. Both drying technique and mostly growing location influenced the volatile profile, with higher apocarotenoid content in Battipaglia samples. PRACTICAL APPLICATIONS: The use of Senise red pepper, a tasty landrace awarded in 1996 with the PGI certification mark, is spreading even outside Italy due to the renewed interest for high quality products with excellent taste and healthy properties. These peppers are mostly sun-dried following a traditional procedure and consumed as spice. New approaches regarding the type of drying and the growing location of this spice, together with the knowledge about the changes in quality indexes with processing, can be useful for a better exploitation of this product, increasing its market availability and lowering the cost of production.
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Affiliation(s)
- Giovanna Speranza
- Department of Chemistry, University of Milan, Milan, Italy.,Institute of Molecular Science and Technologies (CNR-ISTM), Milan, Italy
| | - Roberto Lo Scalzo
- CREA-IT, Research Centre for Engineering and Agro-Food Processing, Milan, Italy
| | | | - Marco Rabuffetti
- Department of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, Milan, Italy
| | - Giulia Bianchi
- CREA-IT, Research Centre for Engineering and Agro-Food Processing, Milan, Italy
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47
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Hofstetter CK, Dunkel A, Hofmann T. Unified Flavor Quantitation: Toward High-Throughput Analysis of Key Food Odorants and Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8599-8608. [PMID: 31287302 DOI: 10.1021/acs.jafc.9b03466] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Because foods are perceived through combined inputs from taste and odor, which are determined by the concentration of the individual odor and taste molecules, the unified high-throughput quantitation of volatile odorants and non-volatile tastants with the very same instrumental setup has been a long-standing but yet unmet dream. The research presented here for the first time demonstrates, after only minimal sample workup, the highly accurate, rapid, and sensitive unified quantitation of odorants and tastants of key flavor molecules in apple juice on a single ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) platform over a large dynamic range of up to 6 orders of magnitude. While flavor-active aldehydes, ketones, and organic acids were analyzed after derivatization with 3-nitrophenylhydrazine, taste-active polyphenols and odor-active esters were directly analyzed by means of UHPLC-MS/MS with and without target analyte enrichment through stir-bar sorptive extraction. This "unified flavor quantitation" approach holds promise to accelerate the transition of today's labor and time-consuming, low-throughput analysis of odorants and tastants into a new era of high-performance quantitation of key flavor molecules.
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Affiliation(s)
- Christoph Konrad Hofstetter
- Chair of Food Chemistry and Molecular and Sensory Science , Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Technical University of Munich , Gregor-Mendel-Straße 4 , D-85354 Freising , Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science , Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Technical University of Munich , Gregor-Mendel-Straße 4 , D-85354 Freising , Germany
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48
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Achary P, Toropova A, Toropov A. Combinations of graph invariants and attributes of simplified molecular input-line entry system (SMILES) to build up models for sweetness. Food Res Int 2019; 122:40-46. [DOI: 10.1016/j.foodres.2019.03.067] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Revised: 03/09/2019] [Accepted: 03/28/2019] [Indexed: 12/19/2022]
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49
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Abstract
AbstractA major challenge in taste research is to overcome the flavour imperfections in food products and to build nutritious strategies to combat against obesity as well as other related metabolic syndromes. The field of molecular taste research and chemical senses has contributed to an enormous development in understanding the taste receptors and mechanisms of taste perception. Accordingly, the development of taste-modifying compounds or taste modulators that alter the perception of basic taste modalities has gained significant prominence in the recent past. The beneficial aspects of these substances are overwhelming while considering their potential taste-modifying properties. The objective of the present review is to provide an impression about the taste-modulating compounds and their distinctive taste-modifying properties with reference to their targets and proposed mechanisms of action. The present review also makes an effort to discuss the basic mechanism involved in oro-gustatory taste perception as well as on the effector molecules involved in signal transduction downstream to the activation of taste receptors.
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50
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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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