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Skrdla PJ, Coscia BJ, Gavartin J, Browning A, Shelley J, Sanders JM. Complexation Mechanisms of Aqueous Amylose: Molecular Dynamics Study Using 3-Pentadecylphenol. Mol Pharm 2024; 21:3540-3552. [PMID: 38900044 DOI: 10.1021/acs.molpharmaceut.4c00235] [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] [Indexed: 06/21/2024]
Abstract
Molecular dynamics (MD) simulations of linear amylose fragments containing 10 to 40 glucose units were used to study the complexation of the prototypical compound, 3-pentadecylphenol (PDP)─a natural product with surfactant-like properties─in aqueous solution. The amylose-PDP binding leverages mainly hydrophobic interactions together with excluded volume effects. It was found that while the most stable complexes contained PDP inside the helical structure of the amylose in the expected guest-host (inclusion) complexation manner, at higher temperatures, the commonly observed PDP-amylose complexes often involved more nonspecific interactions than inclusion complexation. In the case where a stoichiometric excess of PDP was added to the simulation box, self-aggregation of the small molecule precluded its ability to enter the internal helical part of the oligosaccharide, and as a result, inclusion complexation became ineffective. MD simulation trajectories were analyzed preliminarily using cluster analysis (CA), followed by more rigorous solvent accessible surface area (SASA) determination over the temperature range spanning from 277 to 433 K. It was found that using the SASA of PDP corrected for its intrinsic conformational changes, together with a generic hidden Markov model (HMM), an adequate quantification of the different types of PDP-amylose aggregates was obtained to allow further analysis. The enthalpy change associated with the guest-host binding equilibrium constant (Kgh) in aqueous solution was estimated to be -75 kJ/mol, which is about twice as high as one might expect based on experimentally measured values of similar complexes in the solid state where the (unsolvated) helical structure of amylose remains rigid. On the other hand, the nonspecific binding (Kns) enthalpy change associated with PDP-amylose interactions in the same solution environment was found to be about half of the inclusion complexation value.
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2
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Chao C, Park HJ, Kim HW. Effect of l-cysteine on functional properties and fibrous structure formation of 3D-printed meat analogs from plant-based proteins. Food Chem 2024; 439:137972. [PMID: 38100878 DOI: 10.1016/j.foodchem.2023.137972] [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: 09/08/2023] [Revised: 10/25/2023] [Accepted: 11/10/2023] [Indexed: 12/17/2023]
Abstract
The development of three-dimensional (3D) printed meat analogs with fiber, texture, and sensory resembling meat remains challenging. This study investigated the effect of l-cysteine on functionality enhancement and fibrous structure formation in mixtures of mung bean protein isolate (MBPI) and wheat gluten (WG) for meat analog production. 3D printing was used to construct fibrous filaments. Raw MBPI-WG mixtures decreased rheological properties when increasing l-cysteine contents (0.0%-0.6%), promoting ink extrudability. The cys-0.4% ink exhibited the highest printing resolution and structural stability, correlated with its higher mechanical strength and increased disulfide cross-links. After cooking, the cys-0.4% sample showed a pronounced fibrousness in agreement with its microstructure image. This meat analog displayed a muscle-meat-like structure, improved texture, and reduced beany odor and bitter taste. Excessive cysteine contents (0.5%-0.6%) negatively affected the functionality of meat analogs. This study provides guidance for optimizing the amount of l-cysteine in meat analogs to improve product quality.
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Affiliation(s)
- Chhychhy Chao
- Department of Convergence Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Hyun Jin Park
- Department of Convergence Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
| | - Hyun Woo Kim
- Department of Convergence Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
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3
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Chu X, Zhu W, Li X, Su E, Wang J. Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques. Food Res Int 2024; 183:114234. [PMID: 38760147 DOI: 10.1016/j.foodres.2024.114234] [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: 09/25/2023] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 05/19/2024]
Abstract
Bitterness is one of the five basic tastes generally considered undesirable. The widespread presence of bitter compounds can negatively affect the palatability of foods. The classification and sensory evaluation of bitter compounds have been the focus in recent research. However, the rigorous identification of bitter tastes and further studies to effectively mask or remove them have not been thoroughly evaluated. The present paper focuses on identification of bitter compounds in foods, structural-based activation of bitter receptors, and strategies to reduce bitter compounds in foods. It also discusses the roles of metabolomics and virtual screening analysis in bitter taste. The identification of bitter compounds has seen greater success through metabolomics with multivariate statistical analysis compared to conventional chromatography, HPLC, LC-MS, and NMR techniques. However, to avoid false positives, sensory recognition should be combined. Bitter perception involves the structural activation of bitter taste receptors (TAS2Rs). Only 25 human TAS2Rs have been identified as responsible for recognizing numerous bitter compounds, showcasing their high structural diversity to bitter agonists. Thus, reducing bitterness can be achieved through several methods. Traditionally, the removal or degradation of bitter substances has been used for debittering, while the masking of bitterness presents a new effective approach to improving food flavor. Future research in food bitterness should focus on identifying unknown bitter compounds in food, elucidating the mechanisms of activation of different receptors, and developing debittering techniques based on the entire food matrix.
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Affiliation(s)
- Xinyu Chu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Wangsheng Zhu
- Engineering Technology Research Center for Plant Cell of Anhui Province, West Anhui University, Anhui 237012, China
| | - Xue Li
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Erzheng Su
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jiahong Wang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
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4
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Kovalenko L, Kukuls K, Berga M, Mohylyuk V. Taste-Masked Pellets of Warfarin Sodium: Formulation towards the Dose Personalisation. Pharmaceutics 2024; 16:586. [PMID: 38794249 PMCID: PMC11124359 DOI: 10.3390/pharmaceutics16050586] [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: 04/02/2024] [Revised: 04/21/2024] [Accepted: 04/24/2024] [Indexed: 05/26/2024] Open
Abstract
The bitter drug, warfarin, has a narrow therapeutic index (NTI) and is used in paediatrics and geriatrics. The aim of this feasibility study was to formulate the taste-masked warfarin-containing pellets to be applicable for dose personalisation and to improve patient compliance, as well as to investigate the effect of the core type (PharSQ® Spheres M, CELPHERE™ CP-507, and NaCl) on the warfarin release from the Kollicoat® Smartseal taste-masking-coated pellets. The cores were successfully drug-loaded and coated in a fluid-bed coater with a Wurster insert. An increase in particle size and particle size distribution was observed by optical microscopy. In saliva-simulated pH, at the Kollicoat® Smartseal level of 2 mg/cm2, none of the pellets demonstrated drug release, confirming their efficient taste-masking. However, in a stomach-simulated pH, a faster drug release was observed from PharSQ® Spheres M- and CELPHERE™ CP-507-coated pellets in comparison with NaCl cores. Additional experiments allowed us to explain the slower drug release from NaCl-containing pellets because of the salting-out effect. Despite the successful taste masking, the drug release from pellets was relatively slow (not more than 91% per 60 min), allowing for further formulation improvements.
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Affiliation(s)
| | | | | | - Valentyn Mohylyuk
- Laboratory of Finished Dosage Forms, Faculty of Pharmacy, Riga Stradiņš University, LV-1007 Riga, Latvia
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5
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An JP, Wang Y, Munger SD, Tang X. A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38494695 DOI: 10.1080/10408398.2024.2326012] [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: 03/19/2024]
Abstract
Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the discovery of human taste receptors, increasing numbers of sweet taste modulators have been identified through human taste response and molecular docking techniques. However, the discovery of novel taste-active molecules in nature can be accelerated by using advanced spectrometry technologies based on structure-activity relationships (SARs). SARs explain why structurally similar compounds can elicit similar taste qualities. Given the characterization of structural information from reported data, strategies employing SAR techniques to find structurally similar compounds become an innovative approach to expand knowledge of sweeteners. This review aims to summarize the structural patterns of known natural non-nutritive sweeteners, sweet taste enhancers, and bitter masking compounds. Innovative SAR-based approaches to explore sweetener derivatives are also discussed. Most sweet-tasting flavonoids belong to either the flavanonols or the dihydrochalcones and known bitter masking molecules are flavanones. Based on SAR findings that structural similarities are related to the sensory properties, innovative methodologies described in this paper can be applied to screen and discover the derivatives of taste-active compounds or potential taste modulators.
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Affiliation(s)
- Jin-Pyo An
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Yu Wang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Steven D Munger
- Center for Smell and Taste, Department of Pharmacology and Therapeutics, Department of Otolaryngology, College of Medicine, University of Florida, Gainesville, FL, USA
| | - Xixuan Tang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
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6
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Huang M, Cong L, Ying R, Ahmad M, Hao G, Hayat K, Salamatullah AM. Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose. Int J Biol Macromol 2024; 259:129410. [PMID: 38219931 DOI: 10.1016/j.ijbiomac.2024.129410] [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: 11/05/2023] [Revised: 12/26/2023] [Accepted: 01/09/2024] [Indexed: 01/16/2024]
Abstract
The intense bitterness of quercetin poses a challenge to its utilization in the food industry. To address this issue, three anionic polysaccharides (carrageenan, pectin, and trehalose) were individually incorporated to fabricate polysaccharide-coated liposome nanocarriers. Electronic tongue analysis revealed a significant decreasing bitterness value (10.34 ± 0.07 mV, sensory score 1.8 ± 0.2, taste weak bitter) in quercetin-loaded nanoliposomes, compared with the bitterness value of quercetin aqueous solution (14 ± 0.01 mV, sensory score 7.3 ± 0.3, taste strong bitter). Furthermore, the polysaccharide-coated nanoliposomes exhibited an even greater capacity to mask the bitterness of quercetin, with carrageenan coated nanoliposomes demonstrating the most pronounced effect. The superior bitter masking ability of carrageenan coated nanoliposomes can be attributed to its high charge and viscosity. In sensory evaluations, gummy incorporated with carrageenan-coated nanoliposomes received the highest ratings, exhibiting enhanced overall palatability and antioxidant activity. This study offers insights into expanding the use of bitter nutrients in food applications and paves the way for more appealing and healthful food products.
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Affiliation(s)
- Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Lixia Cong
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ruifeng Ying
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Mehraj Ahmad
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Gang Hao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
| | - Khizar Hayat
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA
| | - Ahmad Mohammad Salamatullah
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
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7
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Peng WC, Lei Z, Lin QH, Wu Y, Yang JY, Wang H, Zhou W, Zhang DW, Li ZT, Ma D. Acyclic Cucurbit[n]urils: Effective Taste Masking Nanocontainers for Cationic Bitter Compounds. Chempluschem 2023; 88:e202300465. [PMID: 37752086 DOI: 10.1002/cplu.202300465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/22/2023] [Accepted: 09/26/2023] [Indexed: 09/28/2023]
Abstract
New acyclic cucurbit[n]urils (ACBs) with eight carboxylate groups were synthesized. These hosts are highly soluble in water, and can form stable inclusion complexes with cationic bitter compounds. ACBs are confirmed to be non-toxic and biocompatible. Two-bottle preference (TBP) tests on mice show that all ACBs are tasteless to mammals. ACBs are discovered to mask the bitterness of berberine and denatonium benzoate, but not quinine hydrochloride, due to different binding modes.
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Affiliation(s)
- Wen-Chang Peng
- Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Fudan University, Handan Road 220, Shanghai, 200438, P. R. China
| | - Zhuo Lei
- Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Fudan University, Handan Road 220, Shanghai, 200438, P. R. China
| | - Qi-Han Lin
- Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Fudan University, Handan Road 220, Shanghai, 200438, P. R. China
| | - Yan Wu
- Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Fudan University, Handan Road 220, Shanghai, 200438, P. R. China
| | - Jing-Yu Yang
- Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Fudan University, Handan Road 220, Shanghai, 200438, P. R. China
| | - Hui Wang
- Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Fudan University, Handan Road 220, Shanghai, 200438, P. R. China
| | - Wei Zhou
- Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Fudan University, Handan Road 220, Shanghai, 200438, P. R. China
| | - Dan-Wei Zhang
- Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Fudan University, Handan Road 220, Shanghai, 200438, P. R. China
| | - Zhan-Ting Li
- Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Fudan University, Handan Road 220, Shanghai, 200438, P. R. China
| | - Da Ma
- School of Pharmaceutical Engineering & Institute for Advanced Studies, Taizhou University, Shifu Avenue 1139 Jiaojiang, Zhejiang, 318000, P. R. China
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8
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Adamkiewicz L, Szeleszczuk Ł. Review of Applications of Cyclodextrins as Taste-Masking Excipients for Pharmaceutical Purposes. Molecules 2023; 28:6964. [PMID: 37836807 PMCID: PMC10574773 DOI: 10.3390/molecules28196964] [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: 09/08/2023] [Revised: 09/25/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
It is widely recognized that many active pharmaceutical ingredients (APIs) have a disagreeable taste that affects patient acceptability, particularly in children. Consequently, developing dosage forms with a masked taste has attracted a lot of interest. The application of cyclodextrins as pharmaceutical excipients is highly appreciated and well established, including their roles as drug delivery systems, solubilizers and absorption promoters, agents that improve drug stability, or even APIs. The first work describing the application of the taste-masking properties of CDs as pharmaceutical excipients was published in 2001. Since then, numerous studies have shown that these cyclic oligosaccharides can be effectively used for such purposes. Therefore, the aim of this review is to provide insight into studies in this area. To achieve this aim, a systematic evaluation was conducted, which resulted in the selection of 67 works representing both successful and unsuccessful works describing the application of CDs as taste-masking excipients. Particular attention has been given to the methods of evaluation of the taste-masking properties and the factors affecting the outcomes, such as the choice of the proper cyclodextrin or guest-host molar ratio. The conclusions of this review reveal that the application of CDs is not straightforward; nevertheless, this solution can be an effective, safe, and inexpensive method of taste masking for pharmaceutical purposes.
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Affiliation(s)
| | - Łukasz Szeleszczuk
- Department of Organic and Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-093 Warsaw, Poland;
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Clapham D, Belissa E, Inghelbrecht S, Pensé-Lhéritier AM, Ruiz F, Sheehan L, Shine M, Vallet T, Walsh J, Tuleu C. A Guide to Best Practice in Sensory Analysis of Pharmaceutical Formulations. Pharmaceutics 2023; 15:2319. [PMID: 37765288 PMCID: PMC10535428 DOI: 10.3390/pharmaceutics15092319] [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: 08/10/2023] [Revised: 08/25/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
It is well established that treatment regime compliance is linked to the acceptability of a pharmaceutical formulation, and hence also to therapeutic outcomes. To that end, acceptability must be assessed during the development of all pharmaceutical products and especially for those intended for paediatric patients. Although acceptability is a multifaceted concept, poor sensory characteristics often contribute to poor patient acceptability. In particular, poor taste is often cited as a major reason for many patients, especially children, to refuse to take their medicine. It is thus important to understand and, as far as possible, optimise the sensory characteristics and, in particular, the taste/flavour/mouthfeel of the formulation throughout the development of the product. Sensory analysis has been widely practiced, providing objective data concerning the sensory aspects of food and cosmetic products. In this paper, we present proposals concerning how the well-established principles of sensory analysis can best be applied to pharmaceutical product development, allowing objective, scientifically valid, sensory data to be obtained safely. We briefly discuss methodologies that may be helpful in reducing the number of samples that may need to be assessed by human volunteers. However, it is only possible to be sure whether or not the sensory characteristics of a pharmaceutical product are non-aversive to potential users by undertaking sensory assessments in human volunteers. Testing is also required during formulation assessment and to ensure that the sensory characteristics remain acceptable throughout the product shelf life. We provide a risk assessment procedure to aid developers to define where studies are low risk, the results of a survey of European regulators on their views concerning such studies, and detailed guidance concerning the types of sensory studies that can be undertaken at each phase of product development, along with guidance about the practicalities of performing such sensory studies. We hope that this guidance will also lead to the development of internationally agreed standards between industry and regulators concerning how these aspects should be measured and assessed throughout the development process and when writing and evaluating regulatory submissions. Finally, we hope that the guidance herein will help formulators as they seek to develop better medicines for all patients and, in particular, paediatric patients.
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Affiliation(s)
- David Clapham
- Independent Researcher, Bishop’s Stortford CM23 4FQ, UK
| | | | | | | | - Fabrice Ruiz
- ClinSearch, 92240 Malakoff, France; (F.R.); (T.V.)
| | - Liz Sheehan
- SRL Pharma, T12 XF62 Cork, Ireland; (L.S.); (M.S.)
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10
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Lu H, Wang J, Huang M, Ahmad M, Cong L, Tian M, Wang Q, Ying R, Tan C. Bitterness-masking assessment of luteolin encapsulated in whey protein isolate-coated liposomes. Food Funct 2023; 14:3230-3241. [PMID: 36938848 DOI: 10.1039/d2fo03641j] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
An unacceptable bitter taste limits the application of luteolin in healthier food systems. In this study, a bitterness-masking assessment was performed on whey protein isolate-coated liposomes loaded with luteolin (WPI-coated liposomes) using an electronic tongue and human sensory test. The physical properties of the WPI-coated colloidal nanocarrier were characterized by zeta potential, average diameter, distribution, and morphology analyses. The results indicated that WPI-coated nanocarrier systems exhibited a uniformly dispersed distribution and spherical morphology. After the comparison of the bitterness value, the bitterness-reducing effect of 5% WPI-coated liposomes was the most significant and reduced the bitterness of luteolin by 75%. Raman spectroscopy and X-ray diffraction analysis demonstrated that the decoration of WPI on the liposomes reduced the free motion of lipid molecules. This promoted the ordering at the polar headgroup area and hydrophobic core of the lipid bilayer, which explained why luteolin-loaded liposomes (uncoated liposomes) and WPI-coated liposomes could reduce the bitterness of luteolin from the perspective of bitter molecular groups. Combined with the Raman spectral data, the bilayer rigidity of 5% WPI-coated liposomes was positively responsive to the stabilization of uncoated liposomes against storage and resistance ability against surfactants. It was proven that the emergence of the surface modification of the WPI coating enhanced the stability of uncoated liposomes. These results may contribute to the use of WPI-coated liposomes as prospective candidates for effective delivery of the bioactive bitter substance in nutraceuticals and functional foods.
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Affiliation(s)
- Hui Lu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Jin Wang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Meigui Huang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Mehraj Ahmad
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Lixia Cong
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Mengwei Tian
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Qingling Wang
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Ruifeng Ying
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Chen Tan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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11
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Vishvakarma V, Kaur M, Nagpal M, Arora S. Role of Nanotechnology in Taste Masking: Recent Updates. Curr Drug Res Rev 2023; 15:1-14. [PMID: 35619251 DOI: 10.2174/2589977514666220526091259] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 02/02/2022] [Accepted: 03/08/2022] [Indexed: 11/22/2022]
Abstract
One of the important parameters in the case of dosage form is taste. Most of the drugs available in oral dosage form have an unpleasant taste which leads to patient incompliance and affects the success ratio of products in the market. Geriatric and paediatric patients suffer more with the bitter taste of medicines. According to the studies reported, it is found that 50% of the population have the problem swallowing tablets, especially the pediatric and geriatric population. Masking the taste of bitter drugs has become necessary in the pharmaceutical field and increasing interest of researchers to develop various methods for masking the bitter taste of drugs. Five major tastes, felt by our tongue are salt, sour, sweet, bitter, and umami. When the drug dissolves with saliva, drug molecules interact with taste receptors present on the tongue and give taste sensations. Although, many solid oral dosage forms like pills, and tablets have an additional advantage of masking and encapsulation of bitter taste drugs; however, they might not be effective for children because they may or may not swallow pills or tablets. There are various other methods that mask the bitter taste of drugs such as the addition of sweeteners and flavouring agents, granulation, coating, inclusion complexes, extrusion method, ion-exchange resins, etc, discussed in the first section of the article. The second part of this article consists of various nanotechnology-based drug delivery systems that were fabricated by researchers to mask the bitter taste of drugs. A brief of recent literature on various nanocarriers that were fabricated or developed for taste masking has been discussed in this part. A better understanding of these methods will help researchers and pharmaceutical industries to develop novel drug delivery systems with improved taste masking properties.
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Affiliation(s)
| | - Malkiet Kaur
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Manju Nagpal
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
| | - Sandeep Arora
- Chitkara College of Pharmacy, Chitkara University, Punjab, India
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12
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Badawi M, Chen X, Marroum P, Suleiman AA, Mensing S, Koenigsdorfer A, Schiele JT, Palenski T, Samineni D, Hoffman D, Menon R, Salem AH. Bioavailability Evaluation of Venetoclax Lower-Strength Tablets and Oral Powder Formulations to Establish Interchangeability with the 100 mg Tablet. Clin Drug Investig 2022; 42:657-668. [PMID: 35829925 PMCID: PMC9338003 DOI: 10.1007/s40261-022-01172-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/16/2022] [Indexed: 11/06/2022]
Abstract
Background and Objective Venetoclax is an approved BCL-2 inhibitor, currently under evaluation in different hematological malignancies in adult and pediatric populations. Venetoclax is available as 10, 50, and 100 mg tablets. To provide an alternative to patients who find taking the commonly prescribed 100 mg tablet a challenge, the interchangeability of lower-strength tablets with the 100 mg tablet was investigated. Additionally, newly developed oral suspension powder formulations to facilitate dosing in pediatrics were evaluated. Methods Pharmacokinetic data from 80 healthy female participants from three phase I studies were utilized to evaluate the bioavailability of (1) 10 and 50 mg tablets relative to a 100 mg tablet; (2) 0.72 and 7.2% (drug to total weight) oral powder formulations relative to the 100 mg tablet; and (3) oral powder formulations administered using different vehicles (apple juice, apple sauce, and yogurt) relative to water under fed conditions. Results Bioavailability assessments at a 100 mg dose of venetoclax demonstrated bioequivalence across the 10, 50, and 100 mg tablet strengths. Oral powder formulations met the bioequivalence criteria (0.80–1.25) with respect to area under the concentration–time curve to time of the last measurable concentration (AUCt) and to infinite time (AUC∞) but exhibited a slightly lower maximum plasma concentration (Cmax). Exposure–response analyses were utilized to demonstrate that the lower Cmax observed with the powder formulations is not clinically meaningful. The delivery vehicles tested did not affect the bioavailability of venetoclax oral powder formulations. Conclusions The smaller-sized tablets (10 and 50 mg) and the newly developed oral powder formulations of venetoclax can be used interchangeably with the 100 mg tablets to improve the patients’ experience, while maintaining adequate exposure. Clinical Trials Identifiers NCT01682616, 11 September 2012; NCT02005471, 9 December 2013; NCT02242942, 17 September 2014; NCT02203773, 30 July 2014; NCT02287233, 10 November 2014; NCT02993523, 15 December 2016; NCT03069352, 3 March 2017. Supplementary Information The online version contains supplementary material available at 10.1007/s40261-022-01172-4.
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Affiliation(s)
- Mohamed Badawi
- Clinical Pharmacology and Pharmacometrics (R4PK/AP31), AbbVie Inc, 1 North Waukegan Road, North Chicago, IL, 60064-1802, USA
| | - Xin Chen
- Data and Statistical Sciences, AbbVie Inc, North Chicago, IL, USA
| | - Patrick Marroum
- Clinical Pharmacology and Pharmacometrics (R4PK/AP31), AbbVie Inc, 1 North Waukegan Road, North Chicago, IL, 60064-1802, USA
| | - Ahmed A Suleiman
- Clinical Pharmacology and Pharmacometrics, AbbVie Deutschland GmbH & Co. KG, Ludwigshafen am Rhein, Germany
| | - Sven Mensing
- Clinical Pharmacology and Pharmacometrics, AbbVie Deutschland GmbH & Co. KG, Ludwigshafen am Rhein, Germany
| | - Anette Koenigsdorfer
- Drug Product Development, AbbVie Deutschland GmbH & Co. KG, Ludwigshafen am Rhein, Germany
| | - Julia Teresa Schiele
- Drug Product Development, AbbVie Deutschland GmbH & Co. KG, Ludwigshafen am Rhein, Germany
| | - Tammy Palenski
- Clinical Development, AbbVie Inc, North Chicago, IL, USA
| | - Divya Samineni
- Clinical Pharmacology, Genentech, Inc, South San Francisco, CA, USA
| | - David Hoffman
- Data and Statistical Sciences, AbbVie Inc, North Chicago, IL, USA
| | - Rajeev Menon
- Clinical Pharmacology and Pharmacometrics (R4PK/AP31), AbbVie Inc, 1 North Waukegan Road, North Chicago, IL, 60064-1802, USA
| | - Ahmed Hamed Salem
- Clinical Pharmacology and Pharmacometrics (R4PK/AP31), AbbVie Inc, 1 North Waukegan Road, North Chicago, IL, 60064-1802, USA. .,Clinical Pharmacy, Ain Shams University, Cairo, Egypt.
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13
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Mabizela GS, du Preez BVP, Human C, Muller M, de Beer D, van der Rijst M, Slabbert MM, Bester C, Joubert E. A balancing act – Optimising harvest season of Cyclopia genistoides (honeybush tea) for enhanced phenolic content and acceptable sensory profile. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104583] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Taste Attributes of the “June Hairy Crab” Juveniles of Chinese Mitten Crab (Eriocheir sinensis) in Yangcheng Lake, China—A Pilot Study. FISHES 2022. [DOI: 10.3390/fishes7030128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This is the first report on the use of a taste sensing system to quantitatively evaluate the taste attributes of two groups of native “June hairy crab” juveniles (commonly referred to as “Liu-Yue-Huang”) of the Chinese mitten crab (Eriocheir Sinensis H. Milne Edwards, 1853) from a net enclosure culture area in Yangcheng Lake (lake culture) and aquaculture ponds near the lake (pond culture). We showed that umami was the predominant basic taste of steamed June hairy crabs, followed by bitterness and astringency. The intensity value of saltiness was aberrant and could not be determined using this system. The average values of aftertaste-U reached 8.7 and 10.7 in the male June hairy crabs from the lake and pond cultures, respectively, which was significantly higher than their respective aftertaste-B and aftertaste-A values (p < 0.01). Female crabs did not have aftertaste-B, while their aftertaste-U was significantly higher than aftertaste-A (p < 0.01). Although principal component analysis and linear discriminant analysis were not able to completely distinguish among crabs from different cultures, they could robustly distinguish between male and female crabs.
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15
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Chen J, Chen L, Zhang Y, Zhao L, Dong M, Meng Z, Meng Q, Li C. Effective taste masking of alkaloids by a water-soluble terphen[3]arene. Chem Commun (Camb) 2022; 58:3370-3373. [DOI: 10.1039/d2cc00040g] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The synthesis of first water-soluble 2,2’’,4,4’’-terphen[3]arene bearing sulphonatopropoxy moieties (STP3), and its effective alleviation of aversive response to alkaloids in vitro and in vivo by forming supramolecular complexes has been...
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Guarienti C, Bender LE, Frota EG, Bertolin TE, Costa JAV, Richards NSPDS. Effects of microencapsulation on the preservation of thermal stability and antioxidant properties of Spirulina. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01140-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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17
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Ozdener MH, Spielman AI, Wise PM. Sophorolipid Reduces Bitter Taste in Humans
In Vivo
and
In Vitro. J SURFACTANTS DETERG 2021. [DOI: 10.1002/jsde.12526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | | | - Paul M. Wise
- Monell Chemical Senses Center 3500 Market Street Philadelphia PA 19104 USA
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18
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Elsheikh MA, Rizk SA, Elnaggar YSR, Abdallah OY. Nanoemulsomes for Enhanced Oral Bioavailability of the Anticancer Phytochemical Andrographolide: Characterization and Pharmacokinetics. AAPS PharmSciTech 2021; 22:246. [PMID: 34617166 DOI: 10.1208/s12249-021-02112-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Accepted: 08/02/2021] [Indexed: 01/12/2023] Open
Abstract
Andrographolide (AG) is an antitumor phytochemical that acts against non-Hodgkin's lymphoma. However, AG shows low oral bioavailability due to extensive first-pass metabolism and P-glycoprotein efflux. Novel biocompatible lipoprotein-simulating nanosystems, emulsomes (EMLs), have gained significant attention due to their composition of natural components, in addition to being lymphotropic. Loading AG on EMLs is believed to mitigate the disadvantage of AG and enhance its lymphatic transport. This study developed a chylomicron-simulating system (EMLs) as a novel tool to overcome the AG oral delivery obstacles. Optimized EML-AG had a promising vesicular size of 281.62 ± 1.73 nm, a zeta potential of - 22.73 ± 0.06 mV, and a high entrapment efficiency of 96.55% ± 0.25%, which favors lymphatic targeting. In vivo pharmacokinetic studies of EML-AG showed significant enhancement (> sixfold increase) in the rate and extent of AG absorption compared with free AG. However, intraperitoneal injection of a cycloheximide inhibitor caused a significant decrease in AG absorption (~ 52%), confirming the lymphatic targeting potential of EMLs. Therefore, EMLs can be a promising novel nanoplatform for circumventing AG oral delivery obstacles and provide targeted delivery to the lymphatic system at a lower dose with fewer side effects.
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19
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Truong S, Tang EKY, Khan RN, Nguyen MN, von Ungern Sternberg BS, Yeo AWY, Lim LY. Prior administration of chocolate improves the palatability of bitter drugs: The Choc-with-Med study. J Paediatr Child Health 2021; 57:1267-1273. [PMID: 33739547 DOI: 10.1111/jpc.15448] [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: 12/22/2020] [Revised: 02/21/2021] [Accepted: 03/06/2021] [Indexed: 11/30/2022]
Abstract
AIM The paediatric population has a low adherence and acceptance rate of unpalatable medicines. This study aimed to determine whether eating chocolate immediately prior to drug administration would help to mask the bitter taste of a drug. The difference in taste masking efficacy between white, milk and dark chocolate was a secondary measure outcome. METHODS A controlled repeated measures crossover taste trial was conducted using a taste panel of 29 young healthy adults who met the criteria to differentiate intensity in bitterness taste. Participants separately tasted solutions of quinine, flucloxacillin and clindamycin using the swill and spit method, singularly and following blinded prior administration of white, milk or dark chocolate. Drug solutions administered without prior chocolate served as controls. Bitterness score for each tasting was recorded using a 5-point scale. RESULTS Regardless of chocolate type, mean taste scores with prior chocolate for quinine (range 2.00-2.34), clindamycin (3.72-3.83) and flucloxacillin (3.38-3.45) were all lower than mean scores for respective drugs without chocolate (3.24, 4.75 and 4.28, respectively; P < 0.0001 for all comparisons). Dark chocolate was most efficacious for masking the bitter taste of quinine, but the differences in taste masking efficacy between dark, milk and white chocolates were not statistically significant for flucloxacillin and clindamycin. CONCLUSIONS Prior administration of chocolate results in lower perceived bitterness compared to control tastings of quinine, flucloxacillin and clindamycin solutions; however, there is no clear difference in this effect between the dark, milk and white chocolates used in this study.
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Affiliation(s)
- Shannon Truong
- School of Medicine, The University of Western Australia, Perth, Western Australia, Australia
| | - Edith Kai Yan Tang
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Perth, Western Australia, Australia
| | - R Nazim Khan
- School of Mathematics and Statistics, The University of Western Australia, Perth, Western Australia, Australia
| | - Minh Ngoc Nguyen
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Perth, Western Australia, Australia
| | - Britta S von Ungern Sternberg
- Department of Anaesthesia and Pain Management, Perth Children's Hospital and The University of Western Australia (School of Medicine), Perth, Western Australia, Australia
| | - Allen Wan Yan Yeo
- Department of Trauma/General Surgery, Sir Charles Gairdner Hospital, Perth, Western Australia, Australia
| | - Lee Yong Lim
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Perth, Western Australia, Australia
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20
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Breijyeh Z, Karaman R. Enzyme Models-From Catalysis to Prodrugs. Molecules 2021; 26:molecules26113248. [PMID: 34071328 PMCID: PMC8198240 DOI: 10.3390/molecules26113248] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 05/22/2021] [Accepted: 05/26/2021] [Indexed: 11/24/2022] Open
Abstract
Enzymes are highly specific biological catalysts that accelerate the rate of chemical reactions within the cell. Our knowledge of how enzymes work remains incomplete. Computational methodologies such as molecular mechanics (MM) and quantum mechanical (QM) methods play an important role in elucidating the detailed mechanisms of enzymatic reactions where experimental research measurements are not possible. Theories invoked by a variety of scientists indicate that enzymes work as structural scaffolds that serve to bring together and orient the reactants so that the reaction can proceed with minimum energy. Enzyme models can be utilized for mimicking enzyme catalysis and the development of novel prodrugs. Prodrugs are used to enhance the pharmacokinetics of drugs; classical prodrug approaches focus on alternating the physicochemical properties, while chemical modern approaches are based on the knowledge gained from the chemistry of enzyme models and correlations between experimental and calculated rate values of intramolecular processes (enzyme models). A large number of prodrugs have been designed and developed to improve the effectiveness and pharmacokinetics of commonly used drugs, such as anti-Parkinson (dopamine), antiviral (acyclovir), antimalarial (atovaquone), anticancer (azanucleosides), antifibrinolytic (tranexamic acid), antihyperlipidemia (statins), vasoconstrictors (phenylephrine), antihypertension (atenolol), antibacterial agents (amoxicillin, cephalexin, and cefuroxime axetil), paracetamol, and guaifenesin. This article describes the works done on enzyme models and the computational methods used to understand enzyme catalysis and to help in the development of efficient prodrugs.
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21
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Febrianto NA, Wang S, Zhu F. Chemical and biological properties of cocoa beans affected by processing: a review. Crit Rev Food Sci Nutr 2021; 62:8403-8434. [PMID: 34047627 DOI: 10.1080/10408398.2021.1928597] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Cocoa (Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are a popular ingredient of confectionery. Cocoa beans contain various chemicals that contribute to their bioactivity and nutritional properties. There has been increasing interest in developing cocoa beans for "healthy" food products. Cocoa beans have special combination of nutrients such as lipids, carbohydrates, proteins and other compounds of biological activities. The bioactive phytochemicals include methylxanthines, polyphenols, biogenic amines, melanoidins, isoprostanoids and oxalates. These phytochemicals of cocoa are related to various in vivo and in vitro biological activities such as antioxidation, anti-cancer, anti-microbial, anti-inflammation, anti-diabetes, cardiovascular protection, physical improvement, anti-photoaging, anti-depression and blood glucose regulation. The potential of bioactive compounds in cocoa remains to be maximized for food and nutritional applications. The current processing technology promotes the degradation of beneficial bioactive compounds, while maximizing the flavors and its precursors. It is not optimized for the utilization of cocoa beans for "healthy" product formulations. Modifications of the current processing line and non-conventional processing are needed to better preserve and utilize the beneficial bioactive compounds in cocoa beans.
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Affiliation(s)
- Noor Ariefandie Febrianto
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand.,Indonesian Coffee and Cocoa Research Institute (ICCRI), Jember, East Java, Indonesia
| | - Sunan Wang
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand.,Canadian Food and Wine Institute, Niagara College, Ontario, Canada
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Auckland, New Zealand
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22
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Yang Q, Mei X, Wang Z, Chen X, Zhang R, Chen Q, Kan J. Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique. Food Chem 2021; 347:129085. [PMID: 33493837 DOI: 10.1016/j.foodchem.2021.129085] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 12/14/2022]
Abstract
Zanthoxylum Bungeanum Maxim. is an important seasoning in Chinese cooking, but its bitter taste limits its use by some consumers. In this study, metabolomic analysis based on ultra-high-performance liquid chromatograph-tandem mass spectrometry (UPLC-MS) was used to screen out a vast number of potential non-volatile bitter compounds in Z. bungeanum. Results showed that there were 37 potential bitter compounds in Z. bungeanum, and possible mechanisms underlying its bitter taste were provided. Further, instrumental analyses combined with sensory evaluation were used to identify the key bitter compounds in Gou jiao, a wild variant of Z. Bungeanum with a strong bitter taste. Totally 15 key bitter compounds were identified, most of which have a low bitterness recognition threshold. This study is the first comprehensive identification of non-volatile bitter compounds in Z. bungeanum and provides a basis for future investigations into mitigating bitterness and uncovering how the interaction between different bitter compounds affects taste.
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Affiliation(s)
- Qingqing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Xiaofei Mei
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Zhirong Wang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Xuhui Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Rui Zhang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Qiaoli Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China.
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23
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Shao M, Li S, Tan CP, Kraithong S, Gao Q, Fu X, Zhang B, Huang Q. Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism. Int J Biol Macromol 2021; 173:118-127. [PMID: 33444656 DOI: 10.1016/j.ijbiomac.2021.01.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 12/13/2020] [Accepted: 01/07/2021] [Indexed: 01/13/2023]
Abstract
In this study, caffeine (CA) was encapsulated into food-grade starch matrices, including swelled starch (SS), porous starch (PS), and V-type starch (VS). The bitterness of the microcapsules and suppression mechanisms were investigated using an electronic tongue, molecular dynamics (MD) simulation and the in vitro release kinetics of CA. All the CA-loaded microcapsules showed a lower bitterness intensity than the control. The MD results proved that the weak interactions between starch and CA resulted in a moderate CA release rate for SS-CA microcapsules. The PS-CA microcapsule presented the longest CA release, up to 40 min, whereas the VS-CA microcapsule completely released CA in 9 min. The CA release rate was found to be related to the microcapsule structure and rehydration properties. A low CA bitterness intensity could be attributed to a delay in the CA release rate and resistance to erosion of the microcapsules. The results of this work are valuable for improving starch-based microcapsules (oral-targeted drug-delivery systems) by suppressing the bitterness of alkaloid compounds.
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Affiliation(s)
- Miao Shao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Songnan Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Supaluck Kraithong
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Qing Gao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Guangzhou 511363, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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24
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Shi X, Lee Y. Encapsulation of tributyrin with whey protein isolate (WPI) by spray-drying with a three-fluid nozzle. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109992] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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25
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Mohamed EM, Barakh Ali SF, Rahman Z, Dharani S, Ozkan T, Kuttolamadom MA, Khan MA. Formulation Optimization of Selective Laser Sintering 3D-Printed Tablets of Clindamycin Palmitate Hydrochloride by Response Surface Methodology. AAPS PharmSciTech 2020; 21:232. [PMID: 32794080 DOI: 10.1208/s12249-020-01775-0] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Accepted: 07/27/2020] [Indexed: 01/22/2023] Open
Abstract
The aims of the current study were to develop and evaluate clindamycin palmitate hydrochloride (CPH) 3D-printed tablets (printlets) manufactured by selective laser sintering (SLS). Optimization of the formulation was performed by studying the effect of formulation and process factors on critical quality attributes of the printlets. The independent factors studied were laser scanning speed, microcrystalline cellulose (MCC), and lactose monohydrate (LMH) concentration. The responses measured were printlets weight, hardness, disintegration time (DT), and dissolution in 30 min. The printlets were characterized for content uniformity, chemical interactions, crystallinity, drug distribution, morphology, and porosity. The laser scanning speed showed statistically significant effects on all the studied dependent responses (p < 0.05). MCC showed statistically significant effects on hardness, DT, and dissolution (p < 0.05), while LMH showed statistically significant effect on hardness and dissolution (p < 0.05). The model was validated by an independent formulation, and empirical values were in close agreement with model-predicted values. X-ray powder diffraction and differential scanning calorimetry data suggested a decrease in crystallinity of the LMH in the printlets. X-ray micro-CT scanning showed porous microstructure of the printlets with a porosity 24.4% and 31.1% for the printlets printed at 200 and 300 mm/s laser speed, respectively. In summary, the SLS method provides an opportunity to fabricate customized dosage forms as per patients' need.
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26
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Bala R, badjatya S, Madaan R. Strategies practiced to perk up oral palatability and acceptance of bitter drugs. J Drug Deliv Sci Technol 2020. [DOI: 10.1016/j.jddst.2020.101580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Paravisini L, Soldavini A, Peterson J, Simons CT, Peterson DG. Impact of bitter tastant sub-qualities on retronasal coffee aroma perception. PLoS One 2019; 14:e0223280. [PMID: 31581213 PMCID: PMC6776322 DOI: 10.1371/journal.pone.0223280] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 09/17/2019] [Indexed: 12/02/2022] Open
Abstract
The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual bitter sub-qualities among the compounds were reported by Multidimensional Scaling (MDS) and Multiple Factor Analysis (MFA) analyses. Seven exemplar compounds were further selected to investigate the impact of taste sub-qualities on cross-modal flavor interactions. In general, the different bitter compounds, when paired with a coffee aroma isolate, significantly modified the perception of the retronasal coffee aroma profile. Interestingly, the three bitter compounds endogenous to coffee had the most similar impact on the coffee aroma profile. Further sensory analysis of these sample sets indicated no significant effect of the bitter compounds on the orthonasal perception. Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the volatile composition of the samples headspace also indicated negligible impact of the bitter compounds on aroma release. Altogether evidence of cross-modal interactions occurring at a higher cognitive level were demonstrated in a complex food sample, supporting the importance of multi-modal sensory integration on flavor perception.
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Affiliation(s)
- Laurianne Paravisini
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Ashley Soldavini
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Julie Peterson
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Christopher T. Simons
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Devin G. Peterson
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
- * E-mail:
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28
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Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108295] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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29
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Nowak E, Livney YD, Niu Z, Singh H. Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics? Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.029] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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30
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Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
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Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
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A novel bitter masking approach: Powder coating technology-take Sanhuang tablets as an example. J Drug Deliv Sci Technol 2019. [DOI: 10.1016/j.jddst.2019.04.028] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders. Molecules 2019; 24:molecules24132477. [PMID: 31284529 PMCID: PMC6651467 DOI: 10.3390/molecules24132477] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 06/28/2019] [Accepted: 07/03/2019] [Indexed: 11/17/2022] Open
Abstract
The yeast strain and storage time is an important factor affecting the development of phytochemicals and sensory attributes in ciders. Therefore, the aim of this study was to determine the influence of yeast strains (Saccharomyces bayanus and Saccharomyces cerevisiae), β-cyclodextrin (BCD), and storage time on physicochemical parameters, contents of phenolic compounds (ultra-performance liquid chromatography with photodiode array detector coupled to quadrupole time-of-flight tandem mass spectrometry (UPLC–PDA–QToF-MS/MS)), antioxidative activity (free radical-scavenging ability (ABTS) and ferric reducing antioxidative power (FRAP) assay), and sensory attributes of new cider from the “Bella Marii” cultivar of red apple. The pH value, acidity, concentrations of alcohol, organic acids, and polyphenols; and the color and antioxidative properties were evaluated in red apple ciders immediately after fermentation and after three months of storage at 4 °C. S. cerevisiae SIHAFERM Finesse Red with BCD and SIHAFERM Finesse Red yeast strain especially contributed to obtaining ciders with a high content of the tested compounds. The use of BCD during fermentation significantly influenced the protection of bioactive compounds, by as much as 18%. Storage time had an impact on concentrations of the tested components (mainly on the total flavan-3-ols and phenolic acids). Based on the achieved values of parameters analyzed in red apple ciders and results of the consumer acceptance test, it may be concluded that red apple offers vast potential for the production of ciders with a high content of polyphenolic compounds.
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The interaction mechanism of oligopeptides containing aromatic rings with β-cyclodextrin and its derivatives. Food Chem 2019; 286:441-448. [DOI: 10.1016/j.foodchem.2019.02.021] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 01/31/2019] [Accepted: 02/05/2019] [Indexed: 01/31/2023]
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Torrico DD, Nguyen PT, Li T, Mena B, Gonzalez Viejo C, Fuentes S, Dunshea FR. Sensory acceptability, quality and purchase intent of potato chips with reduced salt (NaCl) concentrations. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.050] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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35
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Lam-Ubol A, Fitzgerald AL, Ritdej A, Phonyiam T, Zhang H, Myers JN, Huang P, Trachootham D. Sensory acceptable equivalent doses of β-phenylethyl isothiocyanate (PEITC) induce cell cycle arrest and retard the growth of p53 mutated oral cancer in vitro and in vivo. Food Funct 2018; 9:3640-3656. [PMID: 29923573 DOI: 10.1039/c8fo00865e] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
High doses of β-phenylethyl isothiocyanate (PEITC), a phytochemical in cruciferous vegetables, are not feasible for consumption due to a strong mouth-tingling effect. This study investigated the anti-cancer effect of PEITC at sensory acceptable doses. In vitro, PEITC was selectively toxic to oral cancer cells (CAL-27, FaDu, SCC4, SCC 9, SCC15, SCC25 and TU138), compared to oral keratinocytes (OKF6/TERT2 and NOK/Si). In vivo, 5 and 10 mg kg-1 PEITC, equivalent to human organoleptically acceptable doses, retarded tumor growth and prolonged the survival of mice bearing p53-mutated oral cancer cells - TU138 xenograft. Mechanistically, PEITC induced ROS accumulation, nuclear translocation of p53 and p21 and G1/S cell cycle arrest in vitro; increased p53 and 8-oxo-dG levels; and decreased Ki-67 intense/mild staining ratios without TUNEL changes in vivo. These findings suggested that the sensory acceptable doses of PEITC selectively induced ROS-mediated cell cycle arrest leading to delayed tumor progression and extended survival. PEITC could be a functional ingredient for oral cancer prevention.
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Affiliation(s)
- Aroonwan Lam-Ubol
- Faculty of Dentistry, Srinakharinwirot University, Bangkok, Thailand 10110
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36
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Zaveri T, Powell KA, Guthrie KM, Bakke AJ, Ziegler GR, Hayes JE. Qualitative exploration of intrinsic and extrinsic factors that influence acceptability of semisoft vaginal suppositories. BMC Womens Health 2018; 18:170. [PMID: 30342510 PMCID: PMC6195955 DOI: 10.1186/s12905-018-0657-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Accepted: 09/30/2018] [Indexed: 11/20/2022] Open
Abstract
BACKGROUND Vaginal microbicides are a promising means to prevent the transmission of HIV and other sexually transmitted infections, by empowering women to initiate use prophylactically when they perceive themselves to be at risk. However, in clinical trials, microbicides have shown mixed results, with the consistent finding that effectiveness varies substantially as a function of user adherence. METHODS Based on the assumption that adherence is driven, at least in part, by product properties that influence acceptability, we used softgel technology to develop vaginal drug delivery systems in the intermediate texture space between solids and liquids to overcome potential shortcomings of current dosage forms. Here, we used focus groups and surveys to determine women's initial reactions (i.e., acceptance and willingness-to-try) for semisoft vaginal suppositories intended for HIV and STI prevention, with a specific focus on how perception of and preferences for vaginal suppositories may be influenced by product characteristics such as size, shape, and firmness. RESULTS Via focus groups, we identified intrinsic and extrinsic factors relevant to acceptability of semisoft suppository prototypes. Willingness-to-try depended on factors like intended functionality, anticipated leakage, type of sex, recommended frequency of use, type of sexual partner, and perceived risk. When handled ex vivo, shape, size, and firmness of suppositories communicated information about ease of imagined insertion and handling, perceived effectiveness, anticipated awareness and comfort of the product in the body. These impressions were partly based on prior experience with vaginal products. CONCLUSIONS Sensory attributes appear to play a substantial role in women's preferences and willingness to try the semisoft suppositories. Using these methods during preclinical development should help efficiently optimize a final product that is both biologically efficacious and preferred by women, toward a goal of enhancing adherence and effectiveness.
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Affiliation(s)
- Toral Zaveri
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802 USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802 USA
| | - Kimberly A Powell
- College of Education, The Pennsylvania State University, University Park, PA 16802 USA
- College of Arts and Architecture, The Pennsylvania State University, University Park, PA 16802 USA
| | - Kate M Guthrie
- Centers for Behavioral & Preventive Medicine, the Miriam Hospital, and Department of Psychiatry and Human Behavior, Warren Alpert Medical School of Brown University, Providence, RI 02906 USA
| | - Alyssa J Bakke
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802 USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802 USA
| | - Gregory R Ziegler
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802 USA
| | - John E Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802 USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802 USA
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Li J, Geng S, Liu B, Wang H, Liang G. Self-assembled mechanism of hydrophobic amino acids and β-cyclodextrin based on experimental and computational methods. Food Res Int 2018; 112:136-142. [DOI: 10.1016/j.foodres.2018.06.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 06/05/2018] [Accepted: 06/05/2018] [Indexed: 01/20/2023]
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Bertelsen AS, Laursen A, Knudsen TA, Møller S, Kidmose U. Bitter taste masking of enzyme-treated soy protein in water and bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3860-3869. [PMID: 29363768 DOI: 10.1002/jsfa.8903] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 01/08/2018] [Accepted: 01/12/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Bioactive protein hydrolysates are often very bitter. To overcome this challenge, xylitol, sucrose, α-cyclodextrin, maltodextrin and combinations of these were tested systematically as bitter-masking agents of an enzyme-treated soy protein in an aqueous model and in a bread model. Sensory descriptive analysis was used to reveal the bitter-masking effect of the taste-masking blends on the enzyme-treated soy protein. RESULTS In water, xylitol, sucrose and maltodextrin reduced bitterness significantly, whereas α-cyclodextrin did not. No significant difference was observed in bitterness reduction between xylitol and sucrose. Both reduced bitterness significantly more than maltodextrin. No interactions between the taste-masking agents affecting bitterness reduction were found. Clearer bitter-masking effects were seen in the aqueous model compared with the bread model. The bitter-masking effects of α-cyclodextrin and maltodextrin were similar between water and bread. The effect of xylitol and sucrose on bitterness suppression varied between the systems. In water, bitterness was negatively correlated with sweetness. In bread, bitterness was negatively correlated with freshness, and maltodextrin significantly reduced bitterness of the enzyme-treated soy protein and increased freshness. CONCLUSION Bitter-masking effects were generally more discernible in the aqueous model compared with the bread model. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Anne Laursen
- DuPont Nutrition Biosciences Aps, Brabrand, Denmark
| | | | - Stine Møller
- DuPont Nutrition Biosciences Aps, Brabrand, Denmark
| | - Ulla Kidmose
- Department of Food Science, Aarhus University, Årslev, Denmark
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Cox GO, Lee SY. Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion Systems. J Food Sci 2018; 83:791-797. [PMID: 29509976 DOI: 10.1111/1750-3841.13941] [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: 02/20/2017] [Revised: 09/04/2017] [Accepted: 09/06/2017] [Indexed: 11/30/2022]
Abstract
Sodium and fat reduction in the diet are key factors in the nutrition management of hypertensive individuals. Several reduced and lower fat foods have higher amounts of sodium than their regular fat counterparts, which contradict sodium and fat reduction goals for hypertensive individuals. The objective of this research was to determine the threshold of sodium in a model reduced and low fat oil-in-water emulsion system analogous to salad dressings, so as to identify a reduction level of sodium that may not compromise consumer acceptability. Thirty panelists used the R-index by rating method to evaluate a model reduced fat emulsion system with 7 sodium concentrations (175, 200, 230, 265, 305, and 350 mg) and a model low fat emulsion system with 6 sodium concentrations (160, 170, 180, 190, and 200 mg). For both emulsion systems, 30 g servings of each concentration were presented to panelists. Panelists received 10 replicates of noise and signal samples for both fat levels. The group sodium threshold for the reduced and low fat emulsions was 241.11 and 183.56 mg, respectively. Results indicate saltiness perception is increased when fat content is decreased, and threshold for sodium in the reduced fat emulsion system is higher than the low fat emulsion system with lower fat content. Study findings show opportunities for sodium reduction in reduced and low fat food emulsion systems, particularly additional reductions of sodium without consumer detection. PRACTICAL APPLICATION Study results demonstrated sodium difference thresholds for the reduced and low fat emulsions were at levels lower than the mean sodium content found in comparable processed food emulsion systems. Results indicate sodium content can potentially be decreased in reduced and lower fat food emulsion systems without consumer detection. Having insight for where consumers are able to detect a difference in sodium levels within reduced and low fat food systems can contribute to a successful reduction of sodium in reduced and lower fat food systems and benefit individuals requiring reductions of sodium and fat in processed food systems.
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Affiliation(s)
- Ginnefer O Cox
- Univ. of Illinois, 905 S. Goodwin Ave., Urbana, Ill. 61801, U.S.A.,Univ. of Georgia, 305 Sanford Dr., Athens, Ga. 30602, U.S.A
| | - Soo-Yeun Lee
- Univ. of Illinois, 905 S. Goodwin Ave., Urbana, Ill. 61801, U.S.A
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40
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Bakke AJ, Stubbs CA, McDowell EH, Moding KJ, Johnson SL, Hayes JE. Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables. Appetite 2018; 126:90-101. [DOI: 10.1016/j.appet.2018.03.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 03/01/2018] [Accepted: 03/21/2018] [Indexed: 01/23/2023]
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41
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Zeeb B, Yavuz-Düzgun M, Dreher J, Evert J, Stressler T, Fischer L, Özcelik B, Weiss J. Modulation of the bitterness of pea and potato proteins by a complex coacervation method. Food Funct 2018; 9:2261-2269. [PMID: 29557437 DOI: 10.1039/c7fo01849e] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The incorporation of novel plant-based proteins into foods is often challenging due to an unacceptable bitter sensation. Typically, a combination of electrostatic and hydrophobic forces contributes to the proteins' bitterness. The current study therefore focuses on the development of electrical properties on cationic plant proteins to reduce their overall bitterness in order to improve the perceived sensorial acceptance. As such, we utilized a simple mixing process to induce complex coacervation of oppositely charged biopolymers under acidic conditions. Pea and potato protein stock solutions were mixed with apple pectin (DE 71%) solutions at various biopolymer ratios to modulate the electrical, rheological, and sensorial properties of the complexes. Whey protein hydrolyzate was used as a control sample. Surface charge measurements revealed a transition from positive to negative values as the pectin concentration was increased regardless of the plant protein, whereas stable dispersions without sedimentation were observed above a critical pectin : protein ratio of 1. Low and intermediate biopolymer ratios (<1) promoted aggregation and led to rapid sedimentation. Sensory evaluation showed that bitterness scores depended on protein type and decreased from pea protein > potato protein > whey protein. Moreover, bitter off-notes were increasingly reduced with increasing pectin : protein ratios; however, high dispersion viscosities above 0.05 Pa s led to undesirable texture and mouthfeel of the biopolymer dispersions. Our results might have important implications for the utilization of novel plant proteins in food and beverage applications.
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Affiliation(s)
- Benjamin Zeeb
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Merve Yavuz-Düzgun
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Johannes Dreher
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Jacob Evert
- Department of Biotechnology and Enzyme Sciences, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Timo Stressler
- Department of Biotechnology and Enzyme Sciences, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Sciences, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Beraat Özcelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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Lus G, Cantello R, Danni MC, Rini A, Sarchielli P, Tassinari T, Signoriello E. Palatability and oral cavity tolerability of THC:CBD oromucosal spray and possible improvement measures in multiple sclerosis patients with resistant spasticity: a pilot study. Neurodegener Dis Manag 2018; 8:105-113. [DOI: 10.2217/nmt-2017-0056] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Aim: Complaints about Δ9-tetrahydrocannabinol (THC):cannabidiol (CBD) oromucosal spray (Sativex®; GW Pharma Ltd, Salisbury, UK) in the management of multiple sclerosis spasticity include unpleasant taste and oral mucosal anomalies. This pilot study assessed the use of sugar-free chewing gum and/or a refrigerated bottle of THC:CBD oromucosal spray to mitigate these effects. Materials & methods: Patients with multiple sclerosis spasticity (n = 52) at six sites in Italy who were receiving THC:CBD oromucosal spray and had associated oral mucosal effects were randomized into Group A (chewing gum; n = 15); Group B (cold bottle; n = 20); and Group C (cold bottle + chewing gum; n = 17). Results: Taste perception in patients receiving chewing gum ± cold bottle intervention (Groups A and C combined) was significantly (p = 0.0001) improved from baseline to week 4 while maintaining spasticity control. Conclusion: Patient comfort, satisfaction and treatment adherence may benefit from these interventions.
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Affiliation(s)
- Giacomo Lus
- Multiple Sclerosis Center, II Division of Neurology, Department of Clinical & Experimental Medicine, Second University of Naples, Naples, Italy
| | - Roberto Cantello
- Department of Neurology, University of Eastern Piedmont, Novara, Italy
| | - Maura Chiara Danni
- Neurological Clinic, Department of Experimental & Clinical Medicine, Marche Polytechnic University, Ancona, Italy
| | - Agusto Rini
- Neurology Service, Ospedale A. di Summa Perrino, Brindisi, Italy
| | - Paola Sarchielli
- Dipartimento di Medicina, Clinica Neurologica, Università degli Studi di Perugia, Perugia, Italy
| | | | - Elisabetta Signoriello
- Multiple Sclerosis Center, II Division of Neurology, Department of Clinical & Experimental Medicine, Second University of Naples, Naples, Italy
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Creation of an assessment system for measuring the bitterness of azithromycin-containing reverse micelles. Asian J Pharm Sci 2018; 13:343-352. [PMID: 32104408 PMCID: PMC7032229 DOI: 10.1016/j.ajps.2018.02.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 02/22/2018] [Indexed: 11/23/2022] Open
Abstract
We aimed to develop a novel method for assessing the bitterness of azithromycin-containing reverse micelles (AM-containing RMs). Azithromycin-containing reverse micelles were prepared by processing Lipoid E80 and medium chain triglycerides via a freeze-drying method. The bitterness threshold of azithromycin was determined by human taste test, and an equation was derived to correlate the azithromycin concentrations and bitterness scores of standard solutions. Simulated salivary fluids and sampling times were fixed based on the drug release profile of AM-containing RMs, with Zithromax® (a commercial formulation of azithromycin) used as the control. The drug release concentrations from stimulated salivary fluids were then used to assess the bitterness of AM-containing RMs and Zithromax®. Afterward, the oral bioavailability of both formulations was evaluated by in vivo experiments in male Wistar rats. The results showed that the bitterness threshold of azithromycin standard solutions was between 25.3 µg/ml and 30.4 µg/ml. Thereafter, we calculated that the bitterness scores and the drug release concentrations of the azithromycin-containing reverse micelle formulation were similar to those of Zithromax® at each time point after 10 min of dispersal in simulated salivary fluid. In addition, the AUC0−t after oral administration of AM-containing RMs was 1.75-fold (P < 0.05) higher than that of Zithromax®. In conclusions, a system for assessing bitterness was developed using an in vitro drug release evaluation method and a human taste test panel. We found that the bitterness of azithromycin was successfully masked by reverse micelles, which also improved the oral bioavailability of azithromycin compared to that of Zithromax®.
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44
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Han X, Jiang H, Han L, Xiong X, He Y, Fu C, Xu R, Zhang D, Lin J, Yang M. A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle. Acta Pharm Sin B 2018; 8:209-217. [PMID: 29719781 PMCID: PMC5925219 DOI: 10.1016/j.apsb.2017.08.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2017] [Revised: 07/17/2017] [Accepted: 07/26/2017] [Indexed: 02/09/2023] Open
Abstract
Traditional Chinese herbs (TCH) are currently gaining attention in disease prevention and health care plans. However, their general bitter taste hinders their use. Despite the development of a variety of taste evaluation methods, it is still a major challenge to establish a quantitative detection technique that is objective, authentic and sensitive. Based on the two-bottle preference test (TBP), we proposed a novel quantitative strategy using a standardized animal test and a unified quantitative benchmark. To reduce the difference of results, the methodology of TBP was optimized. The relationship between the concentration of quinine and animal preference index (PI) was obtained. Then the PI of TCH was measured through TBP, and bitterness results were converted into a unified numerical system using the relationship of concentration and PI. To verify the authenticity and sensitivity of quantified results, human sensory testing and electronic tongue testing were applied. The quantified results showed a good discrimination ability. For example, the bitterness of Coptidis Rhizoma was equal to 0.0579 mg/mL quinine, and Nelumbinis Folium was equal to 0.0001 mg/mL. The validation results proved that the new assessment method for TCH was objective and reliable. In conclusion, this study provides an option for the quantification of bitterness and the evaluation of taste masking effects.
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45
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The taste of KCl - What a difference a sugar makes. Food Chem 2018; 255:165-173. [PMID: 29571463 DOI: 10.1016/j.foodchem.2018.01.175] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 01/01/2018] [Accepted: 01/29/2018] [Indexed: 01/30/2023]
Abstract
Dramatic increase in NaCl consumption lead to sodium intake beyond health guidelines. KCl substitution helps reduce sodium intake but results in a bitter-metallic off-taste. Two disaccharides, trehalose and sucrose, were tested in order to untangle the chemical (increase in effective concentration of KCl due to sugar addition) from the sensory effects. The bitter-metallic taste of KCl was reduced by these sugars, while saltiness was enhanced or unaltered. The perceived sweetness of sugar, regardless of its type and concentration, was an important factor in KCl taste modulation. Though KCl was previously shown to increase the chemical activity of trehalose but not of sucrose, we found that it suppressed the perceived sweetness of both sugars. Therefore, sensory integration was the dominant factor in the tested KCl-sugar combinations.
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Milheiro J, Filipe-Ribeiro L, Vilela A, Cosme F, Nunes FM. 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches. Crit Rev Food Sci Nutr 2017; 59:1367-1391. [DOI: 10.1080/10408398.2017.1408563] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Juliana Milheiro
- Chemistry Research Centre - Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre - Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre - Vila Real (CQ-VR), Biology and Environment Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal
| | - Fernanda Cosme
- Chemistry Research Centre - Vila Real (CQ-VR), Biology and Environment Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal
| | - Fernando M. Nunes
- Chemistry Research Centre - Vila Real (CQ-VR), Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal
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47
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Yang X, Li S, Zhang QW, Zheng Y, Bardelang D, Wang LH, Wang R. Concealing the taste of the Guinness World's most bitter substance by using a synthetic nanocontainer. NANOSCALE 2017; 9:10606-10609. [PMID: 28726956 DOI: 10.1039/c7nr03608f] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Upon supramolecular encapsulation by using a synthetic nanocontainer (cucurbit[7]uril), the taste of the Guinness World's most bitter substance, denatonium benzoate, was dramatically concealed during a two-bottle preference drinking test in a mammalian model, demonstrating the significant potential of cucurbit[7]uril as a taste-masking nanocontainer for the first time.
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Affiliation(s)
- Xue Yang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Avenida da Universidade, Taipa, Macau SAR, China.
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Han X, Zhang DK, Zhang F, Lin JZ, Jiang H, Lan Y, Xiong X, Han L, Yang M, Fu CM. A Novel Strategy for Bitter Taste Masking of Gankeshuangqing Dispersible Tablets Based on Particle Coating Technology. Pharmacogn Mag 2017; 13:400-406. [PMID: 28839363 PMCID: PMC5551356 DOI: 10.4103/pm.pm_240_16] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 06/27/2016] [Indexed: 01/08/2023] Open
Abstract
BACKGROUND Currently, acute upper respiratory tract infections (AURTIs) are increasingly becoming a significant health burden. Gankeshuangqing dispersible tablets (GKSQDT) which have a good effect on treating AURTIs. GKSQDT is composed of baicalin and andrographolide. However, its severe bitterness limits application of patients. Due to the addition of plentiful accessories, common masking methods are unsuitable for GKSQDT. It is thus necessary to develop a new masking method. MATERIALS AND METHODS The Previous study showed that baicalin was less bitter than andrographolide. Thus, particle coating technology was adapted to prepare composite particles that baicalin coated on the surface of andrographolide to decrease bitterness. Initially, particle size of baicalin and coating time of composite was investigated to prepare composite. Then, scanning electron microscopy, wettability, and infrared (IR) spectrogram were used to characterize the microstructure of composite. Furthermore, electronic tongue test, animal preference experiment, and human sensory test were applied to evaluate the masking effect. RESULTS To produce composite, baicalin should be ground in vibromill for 6 min. Then, andrographolide fine powder was added to grind together for 6 min. Contact angle of composite was smaller than mixture, and more similar to baicalin. Other physical characterization including microstructure, wettability, and IR also suggested that andrographolide was successfully coated by baicalin superfine. Furthermore, taste-masking test indicated taste-masked tablets was less bitter than original tablets. CONCLUSION The study indicated that particle coating technology can be used for taste masking of GKSQDT without adding other substance. Moreover, it provides a new strategy of taste masking for national medicine. SUMMARY A new strategy to mask bitterness without adding any other substance based on coating technology was providedThe masking effect was confirmed by electronic tongue test, animal preference experiment and human sensory test. Abbreviations used: AURTIs: Acute Upper Respiratory Tract Infections; GSQDT: Gankeshuangqing Dispersible Tablets; IR: Infrared Spectrogram; LHPC: Low-substituted Hydroxypropyl Cellulose; CAs: Contact Angles; FTIR: Fourier Transform Infrared Spectra.
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Affiliation(s)
- Xue Han
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, PR China
| | - Ding-Kun Zhang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, PR China
| | - Fang Zhang
- Pharmacy, Maternal and Child Health Care Hospital of Changzhi, Changzhi 046011, PR China
| | - Jun-Zhi Lin
- Central Laboratory, The Affiliated Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu, Chengdu 610072, PR China
| | - Hong Jiang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, PR China
| | - Yang Lan
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, PR China
| | - Xi Xiong
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, PR China
| | - Li Han
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, PR China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, PR China
| | - Chao-Mei Fu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, PR China
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Torrico DD, Prinyawiwatkul W. Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise-type Spreads Containing KCl. J Food Sci 2017. [DOI: 10.1111/1750-3841.13781] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Damir Dennis Torrico
- Faculty of Veterinary and Agricultural Sciences; The Univ. of Melbourne; Parkville VIC 3010 Australia
| | - Witoon Prinyawiwatkul
- Faculty of Veterinary and Agricultural Sciences; The Univ. of Melbourne; Parkville VIC 3010 Australia
- School of Nutrition and Food Sciences; Louisiana State Univ. Agricultural Center; Baton Rouge LA 70803-4200 USA
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Poplinger M, Shumilin I, Harries D. Impact of trehalose on the activity of sodium and potassium chloride in aqueous solutions: Why trehalose is worth its salt. Food Chem 2017; 237:1209-1215. [PMID: 28763971 DOI: 10.1016/j.foodchem.2017.06.047] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 06/02/2017] [Accepted: 06/07/2017] [Indexed: 10/19/2022]
Abstract
Trehalose is revered for its multiple unique impacts on solution properties, including the ability to modulate the salty and bitter tastes of sodium and potassium salts. However, the molecular mechanisms underlying trehalose's effect on taste perception are unknown. Here we focus on the physico-chemical effect of trehalose to alter the activity of monovalent salts in aqueous solution. Using a modified isopiestic methodology that relies on contemporary vapor pressure osmometry, we elucidate how trehalose modifies the thermodynamic chemical activity of sodium and potassium chloride, as well as the effect of the salts on the sugar's activity. We find that trehalose has a specific impact on potassium chloride that is unlike that of other sugars or polyols. Remarkably, especially at low salt concentrations, trehalose considerably elevates the activity (or chemical potential) of KCl, raising the salt activity coefficient as high as ∼1.5 its value in the absence of the sugar. Moreover, in contrast to their action on other known carbohydrates, both KCl and NaCl act as salting-out agents towards trehalose, as seen in the elevated activity coefficient compared with its value in pure water (up to ∼1.5 higher at low sugar and salt concentrations). We discuss the possible relevance of our findings to the mechanism of trehalose taste perception modification, and point to necessary future directed sensory experiments needed to resolve the possible link between our findings and the emerging biochemical or physiological mechanisms involved.
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Affiliation(s)
- Michal Poplinger
- Institute of Chemistry and The Fritz Haber Research Center, The Hebrew University of Jerusalem, Jerusalem 91904, Israel
| | - Ilan Shumilin
- Institute of Chemistry and The Fritz Haber Research Center, The Hebrew University of Jerusalem, Jerusalem 91904, Israel
| | - Daniel Harries
- Institute of Chemistry and The Fritz Haber Research Center, The Hebrew University of Jerusalem, Jerusalem 91904, Israel.
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