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Zhou Z, Ou M, Shen W, Jin W, Yang G, Huang W, Guo C. Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins. Food Chem 2024; 460:140753. [PMID: 39116773 DOI: 10.1016/j.foodchem.2024.140753] [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: 03/05/2024] [Revised: 07/31/2024] [Accepted: 08/01/2024] [Indexed: 08/10/2024]
Abstract
The astringency of green tea is an integrated result of the synergic and antagonistic effects of individual tea components, whose mechanism is highly complex and not completely understood. Herein, we used an epigallocatechin gallate (EGCG)/caffeine (CAF)/saliva model to simulate the oral conditions during tea drinking. The effect of CAF on the interaction between EGCG and salivary proteins was first investigated using molecular docking and isothermal titration calorimetry (ITC). Then, the rheological properties and the micro-network structure of saliva were studied to relate the molecular interactions and perceived astringency. The results revealed that CAF partially occupied the binding sites of EGCG to salivary proteins, inhibiting their interaction and causing changes in the elastic network structure of the salivary film, thereby reducing astringency.
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Affiliation(s)
- Zhenyu Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Miaoling Ou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Wangyang Shen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Guoyan Yang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Wenjing Huang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Cheng Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China.
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Man KY, Chan CO, Wan SW, Kwok KWH, Capozzi F, Dong NP, Wong KH, Mok DKW. Untargeted foodomics for authenticating the organic farming of water spinach (Ipomoea aquatica). Food Chem 2024; 453:139545. [PMID: 38772304 DOI: 10.1016/j.foodchem.2024.139545] [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: 02/08/2024] [Revised: 04/25/2024] [Accepted: 05/01/2024] [Indexed: 05/23/2024]
Abstract
This study aimed to conduct a comprehensive analysis of the primary and secondary metabolites of water spinach (Ipomoea aquatica) using hydrophilic interaction liquid chromatography coupled with Orbitrap high-resolution mass spectrometry (HILIC-Orbitrap-HRMS). Certified samples from two cultivars, Green stem water spinach (G) and White stem water spinach (W) cultivated using organic and conventional farming methods, were collected from the Hong Kong market. Multivariate analysis was used to differentiate water spinach of different cultivars and farming methods. We identified 12 metabolites to distinguish between G and W, 26 metabolites to identify G from organic farming and 8 metabolites to identify W from organic farming. Then, two metabolites, isorhamnetin and jasmonic acid, have been proposed to serve as biomarkers for organic farming (in both G and W). Our foodomics findings provide useful tools for improving the crop performance of water spinach under abiotic/biotic stressesand authentication of organic produce.
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Affiliation(s)
- Ka-Yi Man
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Chi-On Chan
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Siu-Wai Wan
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Kevin Wing Hin Kwok
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Research Institute for Future Food, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Francesco Capozzi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy.
| | - Nai-Ping Dong
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), Shenzhen Research Institute of The Hong Kong Polytechnic University, Shenzhen 518057, China.
| | - Ka-Hing Wong
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Research Institute for Future Food, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Daniel Kam-Wah Mok
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China; Research Institute for Future Food, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
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3
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Wang P, Li H, Wang Y, Dong F, Li H, Gui X, Ren Y, Gao X, Li X, Liu R. One of the major challenges of masking the bitter taste in medications: an overview of quantitative methods for bitterness. Front Chem 2024; 12:1449536. [PMID: 39206439 PMCID: PMC11349634 DOI: 10.3389/fchem.2024.1449536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Accepted: 07/29/2024] [Indexed: 09/04/2024] Open
Abstract
Objective The aim of the present study was to carry out a systematic research on bitterness quantification to provide a reference for scholars and pharmaceutical developers to carry out drug taste masking research. Significance: The bitterness of medications poses a significant concern for clinicians and patients. Scientifically measuring the intensity of drug bitterness is pivotal for enhancing drug palatability and broadening their clinical utility. Methods The current study was carried out by conducting a systematic literature review that identified relevant papers from indexed databases. Numerous studies and research are cited and quoted in this article to summarize the features, strengths, and applicability of quantitative bitterness assessment methods. Results In our research, we systematically outlined the classification and key advancements in quantitative research methods for assessing drug bitterness, including in vivo quantification techniques such as traditional human taste panel methods, as well as in vitro quantification methods such as electronic tongue analysis. It focused on the quantitative methods and difficulties of bitterness of natural drugs with complex system characteristics and their difficulties in quantification, and proposes possible future research directions. Conclusion The quantitative methods of bitterness were summarized, which laid an important foundation for the construction of a comprehensive bitterness quantification standard system and the formulation of accurate, efficient and rich taste masking strategies.
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Affiliation(s)
- Panpan Wang
- Department of Pharmacy, The First Affiliated Hospital of Henan University of Chinese Medicine, Zhengzhou, China
| | - Haiyang Li
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, China
| | - Yanli Wang
- Department of Pharmacy, The First Affiliated Hospital of Henan University of Chinese Medicine, Zhengzhou, China
| | - Fengyu Dong
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, China
| | - Han Li
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, China
| | - Xinjing Gui
- Department of Pharmacy, The First Affiliated Hospital of Henan University of Chinese Medicine, Zhengzhou, China
- Henan Province Engineering Research Center for Clinical Application, Evaluation and Transformation of Traditional Chinese Medicine, Henan Province Engineering Laboratory for Clinical Evaluation Technology of Chinese Medicine, Zhengzhou, China
- Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases Co-Constructed by Henan Province, Education Ministry of China, Henan University of Chinese Medicine, Zhengzhou, China
| | - Yanna Ren
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, China
| | - Xiaojie Gao
- Zhengzhou Traditional Chinese Medicine Hospital, Zhengzhou, China
| | - Xuelin Li
- Department of Pharmacy, The First Affiliated Hospital of Henan University of Chinese Medicine, Zhengzhou, China
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, China
- Henan Province Engineering Research Center for Clinical Application, Evaluation and Transformation of Traditional Chinese Medicine, Henan Province Engineering Laboratory for Clinical Evaluation Technology of Chinese Medicine, Zhengzhou, China
- Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases Co-Constructed by Henan Province, Education Ministry of China, Henan University of Chinese Medicine, Zhengzhou, China
- Third Level Laboratory of Traditional Chinese Medicine Preparations of the State Administration of Traditional Chinese Medicine, Zhengzhou, China
| | - Ruixin Liu
- Department of Pharmacy, The First Affiliated Hospital of Henan University of Chinese Medicine, Zhengzhou, China
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, China
- Henan Province Engineering Research Center for Clinical Application, Evaluation and Transformation of Traditional Chinese Medicine, Henan Province Engineering Laboratory for Clinical Evaluation Technology of Chinese Medicine, Zhengzhou, China
- Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases Co-Constructed by Henan Province, Education Ministry of China, Henan University of Chinese Medicine, Zhengzhou, China
- Third Level Laboratory of Traditional Chinese Medicine Preparations of the State Administration of Traditional Chinese Medicine, Zhengzhou, China
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Guerreiro C, Rinaldi A, Brandão E, de Jesus M, Gonçalves L, Mateus N, de Freitas V, Soares S. A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency. Food Chem 2024; 448:139153. [PMID: 38569410 DOI: 10.1016/j.foodchem.2024.139153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 03/20/2024] [Accepted: 03/24/2024] [Indexed: 04/05/2024]
Abstract
Salivary proteins precipitation by interaction with polyphenols is the major mechanism for astringency. However, alternative mechanisms seem involved in the perception of different subqualities of astringency. In this study, adsorption of four astringent agents to in vitro oral models and their sensory properties were assessed. Overall, green tea infusion and tannic acid have shown a higher adsorption potential for models with oral cells and absence of saliva. Alum and grape seed extract presented higher adsorption in models with presence of oral cells and saliva. Multiple factor analysis suggested that adsorption may represent important mechanisms to elicit the astringency of alum. Models including saliva, were closely associated with overall astringency and aggressive subquality. Models with cells and absent saliva were closely associated with greenness, suggesting a taste receptor mechanism involvement in the perception. For the first time a correlation between an oral-cell based assay and astringency sensory perception was shown.
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Affiliation(s)
- Carlos Guerreiro
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | | | - Elsa Brandão
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Mónica de Jesus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Leonor Gonçalves
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Susana Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal.
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5
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Kong D, Zhang Y, Li X, Dong Y, Dou Z, Yang Z, Zhang M, Wang H. The material basis of bitter constituents in Carbonized Typhae Pollen, based on the integration strategy of constituent analysis, taste sensing system and molecular docking. J Pharm Biomed Anal 2024; 242:116028. [PMID: 38395002 DOI: 10.1016/j.jpba.2024.116028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 02/08/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024]
Abstract
The discovery of bitter constituents is of great significance to the exploration of medicinal substances for they have potential physiological effects. Carbonized Typhae Pollen (CTP), which is a typical example of carbonized Traditional Chinese Medicine (TCM), has a bitter taste and hemostatic effect after carbonized processing. The objective of this study is to elucidate the material basis of bitter constituents in CTP. Firstly, the constituents of CTP extracts with 7 different solvents were characterized by UPLC-Q-TOF-MS. Then, multivariate statistical analysis was used to visualize the CTP extracts from 7 solvents. A total of 37 constituents were tentatively identified and 17 constituents were considered as the key constituents in differentiating 7 different solvent extracts. Subsequently, the bitter evaluation of extracts from different polar parts was investigated by using an electronic tongue. As a result, the order of bitterness of the extracts was as follows: ethanol > methanol > water > n-butyl alcohol > petroleum ether > butyl acetate > isopropanol. There were statistically significant differences in the bitter degree of extracts. By correlation analysis of bitter information and chemical constituents with partial least squares regression (PLSR), 8 potential bitterness constituents were discovered, including phenylalanine, valine, chlorogenic acid, isoquercitrin, palmitic acid, citric acid, quercetin-3-O-(2-α-L-rhamnosyl)-rutinoside, and typhaneoside. Additionally, molecular docking analysis was conducted to reveal the interaction of these constituents with the bitter taste receptor. The docking result showed that these constituents could be embedded well into the active pocket of T2R46 and had significant affinity interactions with critical amino acid residues by forming hydrogen bonds. This study provided a reliable theoretical basis for future research on biological activity of bitterness substances.
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Affiliation(s)
- Derong Kong
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Ying Zhang
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Xinyue Li
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Yanyu Dong
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Zhiying Dou
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Zhen Yang
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Mixia Zhang
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China
| | - Hui Wang
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, China; School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, China.
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6
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Su W, Ni L, Chen Y, Wang D, Lin CC, Liu Y, Liu Z. Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea. Food Chem 2024; 437:137954. [PMID: 37952394 DOI: 10.1016/j.foodchem.2023.137954] [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: 08/29/2023] [Revised: 10/24/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
The influence of roasting on tea bitterness remains unclear. With Wuyi Rock tea (WRT) as an example, this study investigated the impact of roasting on WRT's bitterness, utilizing an integrated approach involving sensory evaluation, bitter compound profiling, and cell-based calcium imaging. Sensory analysis revealed that roasting effectively reduced the perceived bitterness of WRT. This reduction was supported by decreases in various bitter compounds, including 19 flavanols, 11 flavonols, 12 phenolic acids, 2 purine alkaloids, and 9 bitter amino acids, which diminished by 16%, 26%, 19%, 2%, and 70%, respectively. Furthermore, we established two heterogeneous bitter receptor expression systems: TAS2R39/Gα15-HEK293T and TAS2R14/Gα15-HEK293T cell lines. These systems quantitatively confirmed the reduction in bitterness, demonstrating 51% and 62% decreases in intracellular calcium mobilization within the transfected cells, respectively. These findings provide compelling evidence for the bitterness-ameliorating effect of roasting, expanding our knowledge of the role of roasting in shaping the flavor of tea.
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Affiliation(s)
- Weiying Su
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Li Ni
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
| | - Yizhe Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Daoliang Wang
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan, Province of China, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
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7
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Osakabe N, Shimizu T, Fujii Y, Fushimi T, Calabrese V. Sensory Nutrition and Bitterness and Astringency of Polyphenols. Biomolecules 2024; 14:234. [PMID: 38397471 PMCID: PMC10887135 DOI: 10.3390/biom14020234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/05/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Recent studies have demonstrated that the interaction of dietary constituents with taste and olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and gastrointestinal tract regulate homeostasis through activation of the neuroendocrine system. Polyphenols, of which 8000 have been identified to date, represent the greatest diversity of secondary metabolites in plants, most of which are bitter and some of them astringent. Epidemiological studies have shown that polyphenol intake contributes to maintaining and improving cardiovascular, cognitive and sensory health. However, because polyphenols have very low bioavailability, the mechanisms of their beneficial effects are unknown. In this review, we focused on the taste of polyphenols from the perspective of sensory nutrition, summarized the results of previous studies on their relationship with bioregulation and discussed their future potential.
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Affiliation(s)
- Naomi Osakabe
- Functional Control Systems, Graduate School of Engineering and Science, Shibaura Institute of Technology, Tokyo 135-8548, Japan
- Systems Engineering and Science, Graduate School of Engineering and Science, Shibaura Institute of Technology, Tokyo 135-8548, Japan;
- Department of Bio-Science and Engineering, Faculty of System Science and Engineering, Shibaura Institute of Technology, Tokyo 135-8548, Japan; (T.S.); (Y.F.)
| | - Takafumi Shimizu
- Department of Bio-Science and Engineering, Faculty of System Science and Engineering, Shibaura Institute of Technology, Tokyo 135-8548, Japan; (T.S.); (Y.F.)
| | - Yasuyuki Fujii
- Department of Bio-Science and Engineering, Faculty of System Science and Engineering, Shibaura Institute of Technology, Tokyo 135-8548, Japan; (T.S.); (Y.F.)
| | - Taiki Fushimi
- Systems Engineering and Science, Graduate School of Engineering and Science, Shibaura Institute of Technology, Tokyo 135-8548, Japan;
| | - Vittorio Calabrese
- Department of Biomedical and Biotechnological Sciences, University of Catania, 95125 Catania, Italy;
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8
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Wang P, Ye X, Liu J, Xiao Y, Tan M, Deng Y, Yuan M, Luo X, Zhang D, Xie X, Han X. Recent advancements in the taste transduction mechanism, identification, and characterization of taste components. Food Chem 2024; 433:137282. [PMID: 37696093 DOI: 10.1016/j.foodchem.2023.137282] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 08/09/2023] [Accepted: 08/23/2023] [Indexed: 09/13/2023]
Abstract
In the realm of human nutrition, the phenomenon known as taste refers to a distinctive sensation elicited by the consumption of food and various compounds within the oral cavity and on the tongue. Moreover, taste affects the overall comfort in the oral cavity, and is a fundamental attribute for the assessment of food items. Accordingly, clarifying the material basis of taste would be conducive to deepening the cognition of taste, investigating the mechanism of taste presentation, and accurately covering up unpleasant taste. In this paper, the basic biology and physiology of transduction of bitter, umami, sweet, sour, salty, astringent, as well as spicy tastes are reviewed. Furthermore, the detection process of taste components is summarized. Particularly, the applications, advantages, and distinctions of various isolation, identification, and evaluation methods are discussed in depth. In conclusion, the future of taste component detection is discussed.
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Affiliation(s)
- Pinhu Wang
- School of Pharmacy, Chengdu Medical College, Chengdu 610500, PR China
| | - Xiang Ye
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Jun Liu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, PR China
| | - Yao Xiao
- School of Pharmacy, Chengdu Medical College, Chengdu 610500, PR China
| | - Min Tan
- School of Pharmacy, Chengdu Medical College, Chengdu 610500, PR China
| | - Yue Deng
- School of Pharmacy, Chengdu Medical College, Chengdu 610500, PR China
| | - Mulan Yuan
- School of Pharmacy, Chengdu Medical College, Chengdu 610500, PR China
| | - Xingmei Luo
- School of Pharmacy, Chengdu Medical College, Chengdu 610500, PR China
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, PR China
| | - Xingliang Xie
- School of Pharmacy, Chengdu Medical College, Chengdu 610500, PR China
| | - Xue Han
- School of Pharmacy, Chengdu Medical College, Chengdu 610500, PR China.
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9
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Narukawa M, Matsuda R, Watari I, Ono T, Misaka T. Effect of salivary gland removal on taste preference in mice. Pflugers Arch 2024; 476:111-121. [PMID: 37922096 DOI: 10.1007/s00424-023-02873-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 10/25/2023] [Accepted: 10/26/2023] [Indexed: 11/05/2023]
Abstract
To evaluate the effect of decreased salivary secretion on taste preference, we investigated taste preference for five basic tastes by a 48 h two-bottle preference test using a mouse model (desalivated mice) that underwent surgical removal of three major salivary glands: the parotid, submandibular, and sublingual glands. In the desalivated mice, the avoidance behaviors for bitter and salty tastes and the attractive behaviors for sweet and umami tastes were significantly decreased. We confirmed that saliva is necessary to maintain normal taste preference. To estimate the cause of the preference changes, we investigated the effects of salivary gland removal on the expression of taste-related molecules in the taste buds. No apparent changes were observed in the expression levels or patterns of taste-related molecules after salivary gland removal. When the protein concentration and composition in the saliva were compared between the control and desalivated mice, the protein concentration decreased and its composition changed after major salivary gland removal. These results suggest that changes in protein concentration and composition in the saliva may be one of the factors responsible for the changes in taste preferences observed in the desalivated mice.
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Affiliation(s)
- Masataka Narukawa
- Department of Food and Nutrition, Kyoto Women's University, 35 Imakumano, Higashiyama-Ku, Kyoto City, Kyoto, 605-8501, Japan.
| | - Rina Matsuda
- Department of Food and Nutrition, Kyoto Women's University, 35 Imakumano, Higashiyama-Ku, Kyoto City, Kyoto, 605-8501, Japan
| | - Ippei Watari
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo City, Tokyo, 113-8510, Japan
| | - Takashi Ono
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo City, Tokyo, 113-8510, Japan
| | - Takumi Misaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo City, Tokyo, 113-8657, Japan
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10
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Guo Y, Shen Y, Hu B, Ye H, Guo H, Chu Q, Chen P. Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 12:3707. [PMID: 37960063 PMCID: PMC10648715 DOI: 10.3390/plants12213707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023]
Abstract
Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The "mellow" taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the "astringent" taste. "Kokumi" contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a "pure" and "clean and refreshing" aroma associated with similar volatiles like benzyl alcohol, δ-cadinene, and muurolol. The composition of volatile compounds related to the "chestnut" flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the "fresh" flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu.
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Affiliation(s)
| | | | | | | | | | | | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (Y.G.); (Y.S.); (B.H.); (H.Y.); (H.G.); (Q.C.)
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11
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Im AE, Eom S, Seong HJ, Kim H, Cho JY, Kim D, Lee JH, Yang KY, Nam SH. Enhancement of debitterness, water-solubility, and neuroprotective effects of naringin by transglucosylation. Appl Microbiol Biotechnol 2023; 107:6205-6217. [PMID: 37642718 DOI: 10.1007/s00253-023-12709-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 07/22/2023] [Accepted: 07/27/2023] [Indexed: 08/31/2023]
Abstract
Naringin found in citrus fruits is a flavanone glycoside with numerous biological activities. However, the bitterness, low water-solubility, and low bioavailability of naringin are the main issues limiting its use in the pharmaceutical and nutraceutical industries. Herein, a glucansucrase from isolated Leuconostoc citreum NY87 was used for trans-α-glucosylattion of naringin by using sucrose as substrate. Two naringin glucosides (O-α-D-glucosyl-(1'''' → 6″) naringin (compound 1) and 4'-O-α-D-glucosyl naringin (compound 2)) were purified and determined their structures by nuclear magnetic resonance. The optimization condition for the synthesis of compound 1 was obtained at 10 mM naringin, 200 mM sucrose, and 337.5 mU/mL at 28 °C for 24 h by response surface methodology method. Compound 1 and compound 2 showed 1896- and 3272 times higher water solubility than naringin. Furthermore, the bitterness via the human bitter taste receptor TAS2R39 displayed that compound 1 was reduced 2.9 times bitterness compared with naringin, while compound 2 did not express bitterness at 1 mM. Both compounds expressed higher neuroprotective effects than naringin on human neuroblastoma SH-SY5Y cells treated with 5 mM scopolamine based on cell viability and cortisol content. Compound 1 reduced acetylcholinesterase activity more than naringin and compound 2. These results indicate that naringin glucosides could be utilized as functional material in the nutraceutical and pharmaceutical industries. KEY POINTS: • A novel O-α-D-glucosyl-(1 → 6) naringin was synthesized using glucansucrase from L. citreum NY87. • Naringin glucosides improved water-solubility and neuroprotective effects on SH-SY5Y cells. • Naringin glucosides showed a decrease in bitterness on bitter taste receptor 39.
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Affiliation(s)
- Ae Eun Im
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, 61186, South Korea
| | - Sanung Eom
- Department of Biotechnology, Chonnam National University, Gwangju, 61186, South Korea
| | - Hyeon-Jun Seong
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, 61186, South Korea
| | - Hayeong Kim
- Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Gangwon-Do, 25354, South Korea
| | - Jeong-Yong Cho
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, 61186, South Korea
| | - Doman Kim
- Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Gangwon-Do, 25354, South Korea
- Graduate School of International Agricultural Technology, Seoul National University, Gangwon-Do, 25354, South Korea
| | - Junho H Lee
- Department of Biotechnology, Chonnam National University, Gwangju, 61186, South Korea
| | - Kwang-Yeol Yang
- Department of Applied Biology, College of Agriculture and Life Science, Chonnam National University, Gwangju, 61186, South Korea
| | - Seung-Hee Nam
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, 61186, South Korea.
- Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju, 61186, South Korea.
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12
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Biernacka P, Felisiak K, Adamska I, Śnieg M, Podsiadło C. Effect of Brewing Conditions on Antioxidant Properties of Ginkgo biloba Leaves Infusion. Antioxidants (Basel) 2023; 12:1455. [PMID: 37507994 PMCID: PMC10376522 DOI: 10.3390/antiox12071455] [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: 05/17/2023] [Revised: 07/07/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Due to the growing awareness of the importance of healthy eating in society, there is an increasing interest in the use of herbs and low-processed, natural products. Ginkgo biloba is a raw material with a high pro-health potential, which is related to the high content of antioxidant compounds. The aim of the study was to determine the relationship between the antioxidant activity of Ginkgo biloba leaf infusions and the weighted amount of leaves and brewing time. In addition, a sensory analysis of the infusions obtained was carried out. The innovation is to determine the migration of micro- and macroelements to the infusion prepared from Ginkgo biloba depending on the leaves' weight used and the brewing time. The research showed the dependence of the antioxidant activity of the infusions and the migration of microelements on the size of the dried material and the brewing time. In the publication, the main factors influencing the quality of infusions were analysed, their mutual correlations were determined, and combinations showing the highest antioxidant activity and, at the same time, the highest sensory acceptability were selected.
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Affiliation(s)
- Patrycja Biernacka
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Katarzyna Felisiak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Iwona Adamska
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Marek Śnieg
- Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Cezary Podsiadło
- Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
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13
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Karolkowski A, Belloir C, Briand L, Salles C. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review. Molecules 2023; 28:3298. [PMID: 37110532 PMCID: PMC10141849 DOI: 10.3390/molecules28083298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/31/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.
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Affiliation(s)
- Adeline Karolkowski
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (C.B.)
- Groupe Soufflet (Ets J. Soufflet), 10400 Nogent-sur-Seine, France
| | - Christine Belloir
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (C.B.)
| | - Loïc Briand
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (C.B.)
| | - Christian Salles
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (C.B.)
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14
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Tiroch J, Dunkel A, Sterneder S, Zehentner S, Behrens M, Di Pizio A, Ley JP, Lieder B, Somoza V. Human Gingival Fibroblasts as a Novel Cell Model Describing the Association between Bitter Taste Thresholds and Interleukin-6 Release. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5314-5325. [PMID: 36943188 PMCID: PMC10080686 DOI: 10.1021/acs.jafc.2c06979] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 02/19/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Human gingival fibroblast cells (HGF-1 cells) present an important cell model to investigate the gingiva's response to inflammatory stimuli such as lipopolysaccharides from Porphyromonas gingivalis (Pg-LPS). Recently, we demonstrated trans-resveratrol to repress the Pg-LPS evoked release of the pro-inflammatory cytokine interleukin-6 (IL-6) via involvement of bitter taste sensing receptor TAS2R50 in HGF-1 cells. Since HGF-1 cells express most of the known 25 TAS2Rs, we hypothesized an association between a compound's bitter taste threshold and its repressing effect on the Pg-LPS evoked IL-6 release by HGF-1 cells. To verify our hypothesis, 11 compounds were selected from the chemical bitter space and subjected to the HGF-1 cell assay, spanning a concentration range between 0.1 μM and 50 mM. In the first set of experiments, the specific role of TAS2R50 was excluded by results from structurally diverse TAS2R agonists and antagonists and by means of a molecular docking approach. In the second set of experiments, the HGF-1 cell response was used to establish a linear association between a compound's effective concentration to repress the Pg-LPS evoked IL-6 release by 25% and its bitter taste threshold concentration published in the literature. The Pearson correlation coefficient revealed for this linear association was R2 = 0.60 (p < 0.01), exceeding respective data for the test compounds from a well-established native cell model, the HGT-1 cells, with R2 = 0.153 (p = 0.263). In conclusion, we provide a predictive model for bitter tasting compounds with a potential to act as anti-inflammatory substances.
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Affiliation(s)
- Johanna Tiroch
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
- Vienna
Doctoral School in Chemistry (DoSChem), University of Vienna, Vienna 1090, Austria
| | - Andreas Dunkel
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | - Sonja Sterneder
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
- Vienna
Doctoral School in Chemistry (DoSChem), University of Vienna, Vienna 1090, Austria
| | - Sofie Zehentner
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
- Vienna
Doctoral School in Chemistry (DoSChem), University of Vienna, Vienna 1090, Austria
| | - Maik Behrens
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | - Antonella Di Pizio
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
| | | | - Barbara Lieder
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
| | - Veronika Somoza
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Freising 85354, Germany
- Chair
for Nutritional Systems Biology, Technical
University Munich, Freising 85354, Germany
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15
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Gonçalves L, Jesus M, Brandão E, Magalhães P, Mateus N, de Freitas V, Soares S. Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception. Molecules 2023; 28:molecules28062522. [PMID: 36985492 PMCID: PMC10053927 DOI: 10.3390/molecules28062522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/12/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023] Open
Abstract
Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study the molecular events that occur inside the oral cavity responsible for those perceptions. This work focused on deepening this knowledge based on the interaction of salivary proteins (SP) and beer phenolic compounds (PCs) and their effect toward these two sensory attributes. The astringency and bitterness of four different beers were assessed by a sensory panel and were coupled to the study of the SP changes and PC profile characterization of beers. The human SP content was measured before (basal) and after each beer intake using HPLC analysis. The beers’ PC content and profile were determined using Folin–Ciocalteu and LC-MS spectrometry, respectively. The results revealed a positive correlation between PCs and astringency and bitterness and a negative correlation between SP changes and these taste modalities. Overall, the results revealed that beers with higher PC content (AAL and IPA) are more astringent and bitter than beers with a lower PC content (HL and SBO). The correlation results suggested that an increase in whole SP content, under stimulation, should decrease astringency and bitterness perception. No correlation was found between the changes in specific families of SP and astringency and bitterness perception.
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Affiliation(s)
- Leonor Gonçalves
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Mónica Jesus
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Elsa Brandão
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Paulo Magalhães
- Super Bock Group, S.A., Via Norte, 4465-764 Leça do Balio, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Victor de Freitas
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- Correspondence: (V.d.F.); (S.S.); Tel.: +351-936756874 (S.S.)
| | - Susana Soares
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- Correspondence: (V.d.F.); (S.S.); Tel.: +351-936756874 (S.S.)
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16
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Seong HJ, Im AE, Kim H, Park N, Yang KY, Kim D, Nam SH. Production of Prunin and Naringenin by Using Naringinase from Aspergillus oryzae NYO-2 and Their Neuroprotective Properties and Debitterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1655-1666. [PMID: 36629749 DOI: 10.1021/acs.jafc.2c06586] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Naringin is a flavanone glycoside in citrus fruits that has various biological functions. However, its bitterness affects the quality, economic value, and consumer acceptability of citrus products. Deglycosylation of naringin using naringinase decreases its bitterness and enhances its functional properties. In this study, eight microbial strains with naringinase activity were isolated from 33 yuzu-based fermented foods. Among them, naringinase from Aspergillus oryzae NYO-2, having the highest activity, was used to produce prunin and naringenin. Under optimal conditions, 19 mM naringin was converted to 14.06 mM prunin and 1.97 mM naringenin. The bitterness of prunin and naringenin was significantly decreased compared to naringin using the human bitter taste receptor TAS2R39. The neuroprotective effects of prunin and naringenin on human neuroblastoma SH-SY5Y cells treated with scopolamine were greater than that of naringin. These findings can widen the potential applications of deglycosylation of naringin to improve sensory and functional properties.
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Affiliation(s)
- Hyeon-Jun Seong
- Department of integrative food, bioscience, and biotechnology, Chonnam national university, Gwangju61186, South Korea
| | - Ae Eun Im
- Department of integrative food, bioscience, and biotechnology, Chonnam national university, Gwangju61186, South Korea
| | - Hayeong Kim
- Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do25354, South Korea
| | - Namhyeon Park
- Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, 750 North 1200 East, Logan, Utah84322-8700, United States
| | - Kwang-Yeol Yang
- Department of Applied Biology, College of Agriculture and Life Science, Chonnam National University, Gwangju61186, South Korea
| | - Doman Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do25354, South Korea
| | - Seung-Hee Nam
- Department of integrative food, bioscience, and biotechnology, Chonnam national university, Gwangju61186, South Korea
- Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju61186, South Korea
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17
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Comparative analysis of different grades of Tieguanyin oolong tea based on metabolomics and sensory evaluation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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18
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The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines. Food Chem 2022; 385:132645. [DOI: 10.1016/j.foodchem.2022.132645] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 02/21/2022] [Accepted: 03/04/2022] [Indexed: 11/22/2022]
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19
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Narukawa M, Misaka T. Identification of mouse bitter taste receptors that respond to resveratrol, a bitter-tasting polyphenolic compound. Biosci Biotechnol Biochem 2022; 86:1431-1437. [PMID: 35881472 DOI: 10.1093/bbb/zbac127] [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: 05/17/2022] [Accepted: 07/20/2022] [Indexed: 11/13/2022]
Abstract
The mouse bitter taste receptors (Tas2rs) that respond to resveratrol, a bitter-tasting polyphenolic compound, were identified. Among 35 members of the Tas2r family, Tas2r108, 109, 131, and 137 responded to resveratrol treatment. mRNA expression levels of Tas2r108 and Tas2r137 were higher than those of Tas2r109 and Tas2r131 in mouse circumvallate papillae, indicating that Tas2r108 and Tas2r137 may play important roles in detecting the bitterness of resveratrol in the oral cavity. The mRNA expression of Tas2r137 and Tas2r108 were also observed in several tissues, suggesting that Tas2r108 and Tas2r137 may also be involved in the physiological action of resveratrol.
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Affiliation(s)
- Masataka Narukawa
- Department of Food and Nutrition, Kyoto Women's University, Kyoto, Japan
| | - Takumi Misaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
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20
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Gao Y, Cao QQ, Chen YH, Granato D, Wang JQ, Yin JF, Zhang XB, Wang F, Chen JX, Xu YQ. Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea. Front Nutr 2022; 9:881865. [PMID: 35651510 PMCID: PMC9150783 DOI: 10.3389/fnut.2022.881865] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 04/06/2022] [Indexed: 11/13/2022] Open
Abstract
Tieguanyin oolong tea (TOT), a semi-oxidized tea originating from Anxi county in China, is categorized into jade TOT, medium-baked TOT, and deep-baked TOT, based on different baking processes. To study the effects of baking, chemical analysis, sensory evaluation, and bioactivity assessments of the three TOTs were conducted. The results indicated that the baking process promoted the formation of colored macromolecules (e.g., theabrownins), which affected the color of tea infusion. Free amino acids underwent the Maillard reaction and generated specific Maillard reaction products, such as 5-hydroxymethylfurfural and furfural, which modified the taste and aroma. Floral and fresh volatiles were remarkably reduced, while multiple new volatiles were produced, forming a typically baked aroma. The antioxidant activity and antibacterial activity were reduced after baking, which might be associated with the decrease of monomeric catechins. These results provide a scientific basis for understanding the changes caused by the baking process.
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Affiliation(s)
- Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Qing-Qing Cao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yu-Hong Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Jie-Qiong Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Jun-Feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Jun-Feng Yin,
| | - Xue-Bo Zhang
- National Tea Quality Supervision and Inspection Center, Fujian, China
| | - Fang Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Jian-Xin Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- *Correspondence: Yong-Quan Xu,
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21
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Deng S, Zhang G, Olayemi Aluko O, Mo Z, Mao J, Zhang H, Liu X, Ma M, Wang Q, Liu H. Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation. Food Res Int 2022; 157:111262. [DOI: 10.1016/j.foodres.2022.111262] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/01/2022]
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22
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Narukawa M. Evaluation of the Taste Features of Functional Food Components. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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23
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Ito K. Evaluation and Design of Food Flavor by Cell-based Assay of Chemosensory Receptors. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Keisuke Ito
- School of Food and Nutritional Sciences, University of Shizuoka
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24
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ZHANG Q, ZHANG Y, XIE J, YE J, PANG X, JIA X. Differences in the analysis of the quality indexes and characteristic amino acids of the different grades of Wuyi Shuixian (Camellia sinensis) tea. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Ying ZHANG
- Fujian Agriculture and Forestry University, China
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25
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Jalševac F, Terra X, Rodríguez-Gallego E, Beltran-Debón R, Blay MT, Pinent M, Ardévol A. The Hidden One: What We Know About Bitter Taste Receptor 39. Front Endocrinol (Lausanne) 2022; 13:854718. [PMID: 35345470 PMCID: PMC8957101 DOI: 10.3389/fendo.2022.854718] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 02/04/2022] [Indexed: 12/21/2022] Open
Abstract
Over thousands of years of evolution, animals have developed many ways to protect themselves. One of the most protective ways to avoid disease is to prevent the absorption of harmful components. This protective function is a basic role of bitter taste receptors (TAS2Rs), a G protein-coupled receptor family, whose presence in extraoral tissues has intrigued many researchers. In humans, there are 25 TAS2Rs, and although we know a great deal about some of them, others are still shrouded in mystery. One in this latter category is bitter taste receptor 39 (TAS2R39). Besides the oral cavity, it has also been found in the gastrointestinal tract and the respiratory, nervous and reproductive systems. TAS2R39 is a relatively non-selective receptor, which means that it can be activated by a range of mostly plant-derived compounds such as theaflavins, catechins and isoflavones. On the other hand, few antagonists for this receptor are available, since only some flavones have antagonistic properties (all of them detailed in the document). The primary role of TAS2R39 is to sense the bitter components of food and protect the organism from harmful compounds. There is also some indication that this bitter taste receptor regulates enterohormones and in turn, regulates food intake. In the respiratory system, it may be involved in the congestion process of allergic rhinitis and may stimulate inflammatory cytokines. However, more thorough research is needed to determine the precise role of TAS2R39 in these and other tissues.
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26
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PANG X, CHEN F, LIU G, ZHANG Q, YE J, LEI W, JIA X, HE H. Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.115321] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Guoying LIU
- Wuyi University, China; Wuyishan Institute of Agricultural Sciences, China
| | | | | | | | | | - Haibin HE
- Fujian Agriculture and Forestry University, China
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27
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Davis LA, Running CA. Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile. Physiol Behav 2021; 242:113624. [PMID: 34655570 PMCID: PMC8579467 DOI: 10.1016/j.physbeh.2021.113624] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/16/2021] [Accepted: 10/11/2021] [Indexed: 11/21/2022]
Abstract
Polyphenols, bitter and astringent compounds present in many healthy foods, induce varied sensory responses across individuals. These differences in liking and flavor intensity may be attributable, in part, to differences in saliva. In the current study, we tested the effect of repeated consumption of a bitter polyphenol (epigallocatechin gallate, EGCG) solution on perceived bitterness intensity and salivary protein composition. We hypothesized exposure to EGCG would cause an increase in concentrations of salivary proteins that inhibit bitterness of polyphenols. We also hypothesized that participants with higher habitual polyphenol, specifically the flavanols, intake would experience less bitterness from EGCG solutions than those with low habitual intake, and that the high flavanol consumers would be more resistant to salivary alterations. We also tested whether bovine milk casein, a food analog for salivary proteins that may suppress bitterness, would decrease bitterness intensity of the EGCG solution and mitigate effects of the intervention. Participants (N = 37) in our crossover intervention adhered to two-week periods of daily bitter (EGCG) or control (water) solution consumption. Bitterness intensity ratings and citric acid-stimulated saliva were collected at baseline and after each exposure period. Results indicate that bitterness intensity of the EGCG solution decreased after polyphenol (bitter EGCG) exposure compared to control (water) exposure. Casein addition also decreased bitterness intensity of the EGCG solution. While there was not a significant overall main effect of baseline flavanol intake on solution bitterness, there was an interaction between intervention week and baseline flavanol intake. Surprisingly, the higher flavanol intake group rated EGCG solutions as more bitter than the low and medium intake groups. Of proteins relevant to taste perception, several cystatins changed in saliva in response to the intervention. Interestingly, most of these protein alterations occurred more robustly after the control (water) exposure rather than the bitter (EGCG) exposure, suggesting that additional factors not quantified in this work may influence salivary proteins. Thus, we confirm in this study that exposure to bitterness suppresses ratings of bitterness over time, but more work needs to establish the causal factors of how diet influences salivary proteins.
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Affiliation(s)
- Lissa A Davis
- Department of Nutrition Science, Purdue University, Stone Hall, 700 W State St., West Lafayette, IN 47907, USA
| | - Cordelia A Running
- Department of Nutrition Science, Purdue University, Stone Hall, 700 W State St., West Lafayette, IN 47907, USA.
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28
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Li H, Li LF, Zhang ZJ, Wu CJ, Yu SJ. Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Crit Rev Food Sci Nutr 2021; 63:2277-2317. [PMID: 34542344 DOI: 10.1080/10408398.2021.1973956] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability. However, bitter compounds have many benefits, and a slight bitter taste is sometimes favored. In this review, we summarize the methods used to isolate and evaluate the taste of bitter compounds in different foods. The chemical structures and threshold concentrations of these compounds are also recapped. Although the structures and thresholds of many bitter compounds have been confirmed, further studies are needed to develop detailed bitter-masking strategies and establish the relation between functional groups (hetero-cyclic substituents and bonding types) and taste quality. Furthermore, a comprehensive bitterness database and chemometric data must be provided in order to quickly assess the bitterness of unfamiliar products.
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Affiliation(s)
- He Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China.,College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Li-Feng Li
- School of Environment and Safety Engineering, North University of China, Taiyuan, China
| | - Zhi-Jun Zhang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, China
| | - Chun-Jian Wu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shu-Juan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou, China
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29
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Narukawa M, Misaka T. Change in Taste Preference to Capsaicin and Catechin Due to Aging in Mice. J Nutr Sci Vitaminol (Tokyo) 2021; 67:196-200. [PMID: 34193679 DOI: 10.3177/jnsv.67.196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Taste is a chemical sensation that primarily detects nutrients present in food, and maintenance of taste sensations is important for ensuring that older people have a balanced nutritional diet. While several reports have suggested that taste sensitivity changes with age, the molecular mechanisms underlying this phenomenon are still unclear. Previous studies on the matter have focused mainly on the relationship between aging and taste detection of specific basic taste-inducing substances, and other than for these basic substances, understanding of how aging affects the detection of taste is limited. Therefore, to understand the effect that aging has on the taste detection of some familiar substances found in our daily meals, namely capsaicin and catechin, we investigated age-related changes in taste preferences to capsaicin and catechin in young and old C57BL/6J mice using a 48-h two-bottle preference test. For the capsaicin stimuli, the mice showed avoidance behavior in a concentration-dependent manner. However, we observed that there was no significant difference in the preference ratio for capsaicin between young and old mice. For the catechin stimuli, although both age groups showed avoidance behavior in a concentration-dependent manner, the preference ratio in old mice showed significantly higher values than those in young mice. This suggests that catechin sensitivity is declined due to aging. Thus, we observed that catechin sensitivity decreases with age, but capsaicin sensitivity does not.
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Affiliation(s)
- Masataka Narukawa
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo.,Department of Food and Nutrition, Kyoto Women's University
| | - Takumi Misaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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30
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Ojiro I, Nishio H, Yamazaki-Ito T, Nakano S, Ito S, Toyohara Y, Hiramoto T, Terada Y, Ito K. Trp-Trp acts as a multifunctional blocker for human bitter taste receptors, hTAS2R14, hTAS2R16, hTAS2R43, and hTAS2R46. Biosci Biotechnol Biochem 2021; 85:1526-1529. [PMID: 33844825 DOI: 10.1093/bbb/zbab061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Accepted: 03/26/2021] [Indexed: 11/13/2022]
Abstract
Many functional food ingredients activate human bitter taste receptors (hTAS2Rs). In this study, A novel inhibitor, Trp-Trp, for hTAS2R14 was identified by searching for the agonist peptide's analogs. Trp-Trp also inhibited hTAS2R16, hTAS2R43, and hTAS2R46, which share the same agonists with hTAS2R14. The multifunctional characteristic of Trp-Trp is advantageous for use as bitterness-masking agents in functional foods.
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Affiliation(s)
- Ichie Ojiro
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Hiromi Nishio
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Toyomi Yamazaki-Ito
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan.,School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Shogo Nakano
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan.,School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Sohei Ito
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan.,School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Yoshikazu Toyohara
- Corporate Research and Development Division, Takasago International Corporation, Hiratsuka, Kanagawa, Japan
| | - Tadahiro Hiramoto
- Corporate Research and Development Division, Takasago International Corporation, Hiratsuka, Kanagawa, Japan
| | - Yuko Terada
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan.,School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Keisuke Ito
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan.,School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
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31
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Welcome MO, Mastorakis NE. The taste of neuroinflammation: Molecular mechanisms linking taste sensing to neuroinflammatory responses. Pharmacol Res 2021; 167:105557. [PMID: 33737243 DOI: 10.1016/j.phrs.2021.105557] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 02/07/2023]
Abstract
Evidence indicates a critical role of neuroinflammatory response as an underlying pathophysiological process in several central nervous system disorders, including neurodegenerative diseases. However, the molecular mechanisms that trigger neuroinflammatory processes are not fully known. The discovery of bitter taste receptors in regions other than the oral cavity substantially increased research interests on their functional roles in extra-oral tissues. It is now widely accepted that bitter taste receptors, for instance, in the respiratory, intestinal, reproductive and urinary tracts, are crucial not only for sensing poisonous substances, but also, act as immune sentinels, mobilizing defense mechanisms against pathogenic aggression. The relatively recent discovery of bitter taste receptors in the brain has intensified research investigation on the functional implication of cerebral bitter taste receptor expression. Very recent data suggest that responses of bitter taste receptors to neurotoxins and microbial molecules, under normal condition, are necessary to prevent neuroinflammatory reactions. Furthermore, emerging data have revealed that downregulation of key components of the taste receptor signaling cascade leads to increased oxidative stress and inflammasome signaling in neurons that ultimately culminate in neuroinflammation. Nevertheless, the mechanisms that link taste receptor mediated surveillance of the extracellular milieu to neuroinflammatory responses are not completely understood. This review integrates new data on the molecular mechanisms that link bitter taste receptor sensing to neuroinflammatory responses. The role of bitter taste receptor-mediated sensing of toxigenic substances in brain disorders is also discussed. The therapeutic significance of targeting these receptors for potential treatment of neurodegenerative diseases is also highlighted.
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Affiliation(s)
- Menizibeya O Welcome
- Department of Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, Nile University of Nigeria, Abuja, Nigeria.
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32
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Yanagisawa T, Misaka T. Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control. ACS OMEGA 2021; 6:4401-4407. [PMID: 33644553 PMCID: PMC7906577 DOI: 10.1021/acsomega.0c05599] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Accepted: 01/14/2021] [Indexed: 06/12/2023]
Abstract
Vegetables are important sources of nutrients and bioactive compounds; however, their consumption is often insufficient, partly because of unpleasant taste characteristics. This study aimed to investigate the mechanisms underlying bitter taste reception and to develop methods to suppress bitterness. We focused on sesquiterpene lactones found in edible Asteraceae species. HEK293T cells that heterologously expressed human bitter taste receptors (including TAS2R46) together with a chimeric G protein were analyzed using calcium imaging, and cellular responses to four sesquiterpene lactones contained in lettuce were examined. We found that TAS2R46-expressing cells responded most strongly to bitter compounds. The EC50 value of 11β,13-dihydrolactucopicrin was 2.0 ± 0.6 μM, in agreement with the previously reported bitterness threshold of the compound. Adjustment of pH from neutral to weak acidic conditions reduced the response of TAS2R46-expressing cells to sesquiterpene lactones. We demonstrate the possibility of regulating the bitterness of Asteraceae species by controlling the pH.
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Affiliation(s)
- Takuya Yanagisawa
- Institute
of Technology Solutions, R&D Division, Kewpie Corporation, 2-5-7, Sengawa-cho, Chofu-shi, Tokyo 182-0002, Japan
| | - Takumi Misaka
- Department
of Applied Biological Chemistry, Graduate School of Agricultural and
Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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33
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Ito K, Koike M, Kuroda Y, Yamazaki-Ito T, Terada Y, Ishii T, Nakamura Y, Watanabe T, Kawarasaki Y. Bitterness-masking peptides for epigallocatechin gallate identified through peptide array analysis. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.221] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Keisuke Ito
- School of Food and Nutritional Sciences, University of Shizuoka
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
| | - Mayu Koike
- School of Food and Nutritional Sciences, University of Shizuoka
| | - Yuki Kuroda
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
| | - Toyomi Yamazaki-Ito
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
| | - Yuko Terada
- School of Food and Nutritional Sciences, University of Shizuoka
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
| | | | | | - Tatsuo Watanabe
- School of Food and Nutritional Sciences, University of Shizuoka
| | - Yasuaki Kawarasaki
- School of Food and Nutritional Sciences, University of Shizuoka
- Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
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34
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Huang R, Xu C. An overview of the perception and mitigation of astringency associated with phenolic compounds. Compr Rev Food Sci Food Saf 2020; 20:1036-1074. [PMID: 33340236 DOI: 10.1111/1541-4337.12679] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 11/07/2020] [Accepted: 11/12/2020] [Indexed: 12/21/2022]
Abstract
Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.
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Affiliation(s)
- Rui Huang
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska
| | - Changmou Xu
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska
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35
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Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells. Biochem Biophys Res Commun 2020; 533:704-709. [PMID: 33160623 DOI: 10.1016/j.bbrc.2020.10.099] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Accepted: 10/28/2020] [Indexed: 02/07/2023]
Abstract
Matured hop bitter acids (MHBA) are bitter acid oxides derived from hops, widely consumed as food ingredients to add bitterness and flavor in beers. Previous studies have suggested a potential gut-brain mechanism in which MHBA simulates enteroendocrine cells to produce cholecystokinin (CCK), a gastrointestinal hormone which activates autonomic nerves, resulting in body fat reduction and cognitive improvement; however, the MHBA recognition site on enteroendocrine cells has not been fully elucidated. In this study, we report that MHBA is recognized by specific human and mouse bitter taste receptors (human TAS2R1, 8, 10 and mouse Tas2r119, 130, 105) using a heterologous receptor expression system in human embryonic kidney 293T cells. In addition, knockdown of each of these receptors using siRNA transfection partially but significantly suppressed an MHBA-induced calcium response and CCK production in enteroendocrine cells. Furthermore, blocking one of the essential taste signaling components, transient receptor potential cation channel subfamily M member 5, remarkably inhibited the MHBA-induced calcium response and CCK production in enteroendocrine cells. Our results demonstrate that specific bitter taste receptor activation by MHBA drives downstream calcium response and CCK production in enteroendocrine cells. These findings reveal a mechanism by which food ingredients derived from hops in beer activate the gut-brain axis for the first time.
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36
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Grau-Bové C, Miguéns-Gómez A, González-Quilen C, Fernández-López JA, Remesar X, Torres-Fuentes C, Ávila-Román J, Rodríguez-Gallego E, Beltrán-Debón R, Blay MT, Terra X, Ardévol A, Pinent M. Modulation of Food Intake by Differential TAS2R Stimulation in Rat. Nutrients 2020; 12:E3784. [PMID: 33321802 PMCID: PMC7762996 DOI: 10.3390/nu12123784] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/03/2020] [Accepted: 12/04/2020] [Indexed: 12/12/2022] Open
Abstract
Metabolic surgery modulates the enterohormone profile, which leads, among other effects, to changes in food intake. Bitter taste receptors (TAS2Rs) have been identified in the gastrointestinal tract and specific stimulation of these has been linked to the control of ghrelin secretion. We hypothesize that optimal stimulation of TAS2Rs could help to modulate enteroendocrine secretions and thus regulate food intake. To determine this, we have assayed the response to specific agonists for hTAS2R5, hTAS2R14 and hTAS2R39 on enteroendocrine secretions from intestinal segments and food intake in rats. We found that hTAS2R5 agonists stimulate glucagon-like peptide 1 (GLP-1) and cholecystokinin (CCK), and reduce food intake. hTAS2R14 agonists induce GLP1, while hTASR39 agonists tend to increase peptide YY (PYY) but fail to reduce food intake. The effect of simultaneously activating several receptors is heterogeneous depending on the relative affinity of the agonists for each receptor. Although detailed mechanisms are not clear, bitter compounds can stimulate differentially enteroendocrine secretions that modulate food intake in rats.
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Grants
- AGL2017-83477-R Ministerio de Economía, Industria y Competitividad, Gobierno de España
- R2B2018/03 Departament d'Innovació, Universitats i Empresa, Generalitat de Catalunya
- Martí Franqués Universitat Rovira i Virgili
- FI Departament d'Innovació, Universitats i Empresa, Generalitat de Catalunya
- Beatriu de Pinós Departament d'Innovació, Universitats i Empresa, Generalitat de Catalunya
- Serra Hunter Departament d'Innovació, Universitats i Empresa, Generalitat de Catalunya
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Affiliation(s)
- Carme Grau-Bové
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.G.-B.); (A.M.-G.); (C.G.-Q.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (M.P.)
| | - Alba Miguéns-Gómez
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.G.-B.); (A.M.-G.); (C.G.-Q.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (M.P.)
| | - Carlos González-Quilen
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.G.-B.); (A.M.-G.); (C.G.-Q.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (M.P.)
| | - José-Antonio Fernández-López
- Department of Biochemistry and Molecular Biomedicine, Faculty of Biology, University of Barcelona, Av. Diagonal 643, 08028 Barcelona, Spain; (J.-A.F.-L.); (X.R.)
- CIBER Obesity and Nutrition, Institute of Health Carlos III, Av. Diagonal 643, 08028 Barcelona, Spain
| | - Xavier Remesar
- Department of Biochemistry and Molecular Biomedicine, Faculty of Biology, University of Barcelona, Av. Diagonal 643, 08028 Barcelona, Spain; (J.-A.F.-L.); (X.R.)
- CIBER Obesity and Nutrition, Institute of Health Carlos III, Av. Diagonal 643, 08028 Barcelona, Spain
| | - Cristina Torres-Fuentes
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.T.-F.); (J.Á.-R.)
| | - Javier Ávila-Román
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.T.-F.); (J.Á.-R.)
| | - Esther Rodríguez-Gallego
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.G.-B.); (A.M.-G.); (C.G.-Q.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (M.P.)
| | - Raúl Beltrán-Debón
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.G.-B.); (A.M.-G.); (C.G.-Q.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (M.P.)
| | - M Teresa Blay
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.G.-B.); (A.M.-G.); (C.G.-Q.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (M.P.)
| | - Ximena Terra
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.G.-B.); (A.M.-G.); (C.G.-Q.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (M.P.)
| | - Anna Ardévol
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.G.-B.); (A.M.-G.); (C.G.-Q.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (M.P.)
| | - Montserrat Pinent
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; (C.G.-B.); (A.M.-G.); (C.G.-Q.); (E.R.-G.); (R.B.-D.); (M.T.B.); (X.T.); (M.P.)
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37
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Casanova-Martí À, González-Abuín N, Serrano J, Blay MT, Terra X, Frost G, Pinent M, Ardévol A. Long Term Exposure to a Grape Seed Proanthocyanidin Extract Enhances L-Cell Differentiation in Intestinal Organoids. Mol Nutr Food Res 2020; 64:e2000303. [PMID: 32613679 DOI: 10.1002/mnfr.202000303] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/17/2020] [Indexed: 01/08/2023]
Abstract
SCOPE A grape-seed proanthocyanidin extract (GSPE) interacts at the intestinal level, enhancing glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) release, which modulate appetite and glucose homeostasis. Thus, enhancing L-cell numbers could be a strategy to promote hormone production, providing a potential strategy for obesity and type-2 diabetes mellitus (T2DM) treatment. METHODS AND RESULTS Mice ileum organoids are used to evaluate the long-term effects of GSPE and two of its main components, epicatechin (EC) and gallic acid (GA), on intestinal differentiation. Hormone levels are determined using RIA and ELISA kits, and gene expression of transcription factors involved in intestinal cell differentiation, as well as markers of different cell types, are assessed by real-time qPCR. GSPE upregulates enterohormone gene expression and content, as well as the pan-endocrine marker chromogranin A. GSPE also modulates the temporal gene expression profile of early and late transcription factors involved in L-cell differentiation. Furthermore, GSPE upregulates goblet cell (Muc2) and enterocyte (sucraseisomaltase) markers, while downregulating stem cell markers (Lgr5+). Although EC and GA modified enterohormone release, they do not reproduce GSPE effects on transcription factor's profile. CONCLUSIONS This study shows the potential role of GSPE in promoting enteroendocrine differentiation, effect that is not mediated by EC or GA.
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Affiliation(s)
- Àngela Casanova-Martí
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, C/Marcel·li Domingo 1, Tarragona, 43007, Spain
| | - Noemi González-Abuín
- Section for Nutrition Research, Department of Metabolism, Digestion, and Reproduction, Hammersmith Hospital, Imperial College London, London, W12 0NN, UK
| | - Joan Serrano
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, C/Marcel·li Domingo 1, Tarragona, 43007, Spain
| | - Maria Teresa Blay
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, C/Marcel·li Domingo 1, Tarragona, 43007, Spain
| | - Ximena Terra
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, C/Marcel·li Domingo 1, Tarragona, 43007, Spain
| | - Gary Frost
- Section for Nutrition Research, Department of Metabolism, Digestion, and Reproduction, Hammersmith Hospital, Imperial College London, London, W12 0NN, UK
| | - Montserrat Pinent
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, C/Marcel·li Domingo 1, Tarragona, 43007, Spain
| | - Anna Ardévol
- MoBioFood Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, C/Marcel·li Domingo 1, Tarragona, 43007, Spain
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Zhang L, Cao QQ, Granato D, Xu YQ, Ho CT. Association between chemistry and taste of tea: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.015] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Soares S, Brandão E, Guerreiro C, Soares S, Mateus N, de Freitas V. Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste. Molecules 2020; 25:E2590. [PMID: 32498458 PMCID: PMC7321337 DOI: 10.3390/molecules25112590] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/26/2020] [Accepted: 05/29/2020] [Indexed: 02/06/2023] Open
Abstract
Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins' taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins' astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.
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Affiliation(s)
- Susana Soares
- REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (E.B.); (C.G.); (S.S.); (N.M.)
| | | | | | | | | | - Victor de Freitas
- REQUIMTE/LAQV, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (E.B.); (C.G.); (S.S.); (N.M.)
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40
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Yu P, Huang H, Zhao X, Zhong N, Zheng H, Gong Y. Distinct variation in taste quality of Congou black tea during a single spring season. Food Sci Nutr 2020; 8:1848-1856. [PMID: 32328250 PMCID: PMC7174197 DOI: 10.1002/fsn3.1467] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 01/18/2020] [Accepted: 01/29/2020] [Indexed: 01/18/2023] Open
Abstract
The quality of Congou black tea fluctuates greatly with the changing seasons. However, variations in the taste quality of Congou black tea manufactured during a single spring season are far from clear. Here, we analyzed the taste quality of HuangJinCha (HJC) Congou black tea using sensory evaluation and found the taste quality of black tea manufactured in the early spring was better than that manufactured in the late spring. Principal component analysis (PCA) and cluster analysis for the data from the electronic tongue confirmed the variation and revealed that April 4 may be the critical time point at which variations in taste quality become apparent. The contents of tea polyphenols (TP), total catechins (TC), total flavones, (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and gallic acid (GA) showed increasing trends, whereas total amino acids (TAA) declined over time. Moreover, the variations in total amino acids (r = 0.846) and total flavones (r = - 0.858) were highly significantly correlated with the average taste quality score (p < .01), suggesting these compounds were the primary factors responsible for the fluctuation in taste quality of Congou black tea processed during a single spring season.
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Affiliation(s)
- Penghui Yu
- Key Laboratory of Tea Science of Ministry of EducationHunan Agricultural UniversityChangshaChina
- Tea Research Institute of Hunan Academy of Agricultural SciencesChangshaChina
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from BotanicalsHunan Agricultural UniversityChangshaChina
| | - Hao Huang
- Tea Research Institute of Hunan Academy of Agricultural SciencesChangshaChina
| | - Xi Zhao
- Tea Research Institute of Hunan Academy of Agricultural SciencesChangshaChina
| | - Ni Zhong
- Tea Research Institute of Hunan Academy of Agricultural SciencesChangshaChina
| | - Hongfa Zheng
- Tea Research Institute of Hunan Academy of Agricultural SciencesChangshaChina
| | - Yushun Gong
- Key Laboratory of Tea Science of Ministry of EducationHunan Agricultural UniversityChangshaChina
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from BotanicalsHunan Agricultural UniversityChangshaChina
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41
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Roelse M, Wehrens R, Henquet MG, Witkamp RF, Hall RD, Jongsma MA. The Effect of Calcium Buffering and Calcium Sensor Type on the Sensitivity of an Array-Based Bitter Receptor Screening Assay. Chem Senses 2019; 44:497-505. [PMID: 31278864 PMCID: PMC7357244 DOI: 10.1093/chemse/bjz044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The genetically encoded calcium sensor protein Cameleon YC3.6 has previously been applied for functional G protein-coupled receptor screening using receptor cell arrays. However, different types of sensors are available, with a wide range in [Ca2+] sensitivity, Hill coefficients, calcium binding domains, and fluorophores, which could potentially improve the performance of the assay. Here, we compared the responses of 3 structurally different calcium sensor proteins (Cameleon YC3.6, Nano140, and Twitch2B) simultaneously, on a single chip, at different cytosolic expression levels and in combination with 2 different bitter receptors, TAS2R8 and TAS2R14. Sensor concentrations were modified by varying the amount of calcium sensor DNA that was printed on the DNA arrays prior to reverse transfection. We found that ~2-fold lower concentrations of calcium sensor protein, by transfecting 4 times less sensor-coding DNA, resulted in more sensitive bitter responses. The best results were obtained with Twitch2B, where, relative to YC3.6 at the default DNA concentration, a 4-fold lower DNA concentration increased sensitivity 60-fold and signal strength 5- to 10-fold. Next, we compared the performance of YC3.6 and Twitch2B against an array with 11 different bitter taste receptors. We observed a 2- to 8-fold increase in sensitivity using Twitch2B compared with YC3.6. The bitter receptor arrays contained 300 spots and could be exposed to a series of 18 injections within 1 h resulting in 5400 measurements. These optimized sensor conditions provide a basis for enhancing receptomics calcium assays for receptors with poor Ca2+ signaling and will benefit future high-throughput receptomics experiments.
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Affiliation(s)
- Margriet Roelse
- BU Bioscience, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen, The Netherlands.,Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen.,Nutritional Biology and Health, Wageningen University and Research, Stippeneng, WE Wageningen, The Netherlandsand
| | - Ron Wehrens
- BU Bioscience, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen, The Netherlands.,BU Biometris, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen
| | - Maurice Gl Henquet
- BU Bioscience, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen, The Netherlands
| | - Renger F Witkamp
- Nutritional Biology and Health, Wageningen University and Research, Stippeneng, WE Wageningen, The Netherlandsand
| | - Robert D Hall
- BU Bioscience, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen, The Netherlands.,Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen
| | - Maarten A Jongsma
- BU Bioscience, Wageningen University and Research, Droevendaalsesteeg, PB Wageningen, The Netherlands
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42
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Rocha C, Coelho M, Lima RC, Campos FM, Pintado M, Cunha LM. Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena ( Aloysia triphylla) infusions through the optimization of steeping temperature and time. FOOD SCI TECHNOL INT 2019; 25:701-710. [PMID: 31284762 DOI: 10.1177/1082013219860352] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Herbal infusions are a new emerging trend among consumers, appearing in the market in many different forms. Due to intense competition, the commercial success of herbal infusions largely depends on flavour. The identification of the best combinations of steeping time and water temperature for the preparation of Aloysia triphylla infusions using a central composite design and response surface methodology was performed. The procedure aimed to maximize its antioxidant activity, phenolic and aromatic compounds, and consumers' liking of the infusions. The antioxidant activity and phenolic content were evaluated using the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical cation) method and the Folin-Ciocalteu procedure. The analysis of aromatic compounds was performed based on the method of terpenic compounds. Sensory evaluation encompassed overall liking using a 9-point hedonic scale. Antioxidant activity and extraction of most phenolic compounds was higher for longer steeping times and higher temperatures, with some presenting a contrasting effect due to degradation at higher temperatures for longer steeping times. Results for terpenic compounds showed similar contrasting patterns. Based on the quadratic response surface, it was possible to predict the maximum overall liking for lemon verbena infusions prepared by brewing for 6 min at 96 ℃. Under such conditions, extraction of bioactive compounds was kept at a high level, close to the maximum attainable, while reducing the extraction of bitter compounds. These results are considered of great importance for the development of premium infusions from organic lemon verbena leaves.
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Affiliation(s)
- C Rocha
- 1 GreenUPorto and LAQV-REQUIMTE, DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal.,2 SenseTest, Vila Nova de Gaia, Portugal
| | - M Coelho
- 3 CBQF/Escola Superior de Biotecnologia da Universidade Católica Portuguesa, Porto, Portugal
| | - R C Lima
- 2 SenseTest, Vila Nova de Gaia, Portugal
| | - F M Campos
- 3 CBQF/Escola Superior de Biotecnologia da Universidade Católica Portuguesa, Porto, Portugal
| | - M Pintado
- 3 CBQF/Escola Superior de Biotecnologia da Universidade Católica Portuguesa, Porto, Portugal
| | - L M Cunha
- 1 GreenUPorto and LAQV-REQUIMTE, DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal
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43
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Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae-A Narrative Review. Nutrients 2019; 11:nu11051164. [PMID: 31137645 PMCID: PMC6566267 DOI: 10.3390/nu11051164] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/21/2019] [Accepted: 05/21/2019] [Indexed: 12/30/2022] Open
Abstract
The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.
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44
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Takahashi T, Nagatoishi S, Kuroda D, Tsumoto K. Thermodynamic and computational analyses reveal the functional roles of the galloyl group of tea catechins in molecular recognition. PLoS One 2018; 13:e0204856. [PMID: 30307946 PMCID: PMC6181319 DOI: 10.1371/journal.pone.0204856] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Accepted: 09/14/2018] [Indexed: 01/01/2023] Open
Abstract
Catechins, biologically active polyphenols in green tea, exhibit various biological activities, such as anticancer and antiviral activities, arising from interactions with functional proteins. However, the molecular details of these interactions remain unclear. In this study, we investigated the interactions between human serum albumin (HSA) and various catechins, including some with a galloyl group, by means of isothermal titration calorimetry (ITC), differential scanning calorimetry (DSC), and docking simulations. Our results indicate that the galloyl group was important for recognition by HSA and was responsible for enthalpic gains derived from a larger buried surface area and more van der Waals contacts. Thus, our thermodynamic and computational analyses suggest that the galloyl group plays important functional roles in the specific binding of catechins to proteins, implying that the biological activities of these compounds may be due in part to the physicochemical characteristics of the galloyl group.
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Affiliation(s)
- Tomoya Takahashi
- Department of Bioengineering, School of Engineering, The University of Tokyo, Hongo, Bunkyo-ku, Tokyo, Japan
- Global R&D, Health Care Food, Kao Corporation, Bunka, Sumida-ku, Tokyo, Japan
| | - Satoru Nagatoishi
- Department of Bioengineering, School of Engineering, The University of Tokyo, Hongo, Bunkyo-ku, Tokyo, Japan
- Institute of Medical Science, The University of Tokyo, Shirokanedai, Minato-ku, Tokyo, Japan
| | - Daisuke Kuroda
- Department of Bioengineering, School of Engineering, The University of Tokyo, Hongo, Bunkyo-ku, Tokyo, Japan
- Medical Device Development and Regulation Research Center, School of Engineering, The University of Tokyo, Hongo, Bunkyo-ku, Tokyo, Japan
| | - Kouhei Tsumoto
- Department of Bioengineering, School of Engineering, The University of Tokyo, Hongo, Bunkyo-ku, Tokyo, Japan
- Institute of Medical Science, The University of Tokyo, Shirokanedai, Minato-ku, Tokyo, Japan
- Medical Device Development and Regulation Research Center, School of Engineering, The University of Tokyo, Hongo, Bunkyo-ku, Tokyo, Japan
- * E-mail:
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45
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Soares S, Silva MS, García-Estevez I, Groβmann P, Brás N, Brandão E, Mateus N, de Freitas V, Behrens M, Meyerhof W. Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8814-8823. [PMID: 30056706 DOI: 10.1021/acs.jafc.8b03569] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Polyphenols may contribute directly to plant-based foodstuffs flavor, in particular to astringency and bitterness. In this work, the bitterness of a small library of polyphenols from different classes [procyanidin dimers type B, ellagitannins (punicalagin, castalagin, and vescalagin) and phenolic acid ethyl esters (protocatechuic, ferulic, and vanillic acid ethyl esters] was studied by a cell-based assay. The bitter taste receptors (TAS2Rs) activated by these polyphenols and the half-maximum effective concentrations (EC50) of each agonist-TAS2Rs pair were determined. Computational methodologies were used to understand the polyphenol molecular region responsible for receptor activation and to get insights into the type of bonds established in the agonist-TAS2Rs pairs. The results show the combinatorial pattern of TAS2Rs activation. TAS2R5 seems to be the only receptor exhibiting a bias toward the activation by condensed tannins, while TAS2R7 seems more tuned for hydrolyzable (ellagi)tannins. Additionally, at the concentrations usually found for these compounds in foodstuffs, they can actively contribute to bitter taste, especially ellagitannins.
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Affiliation(s)
- Susana Soares
- REQUIMTE, LAQV , Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto, Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Mafalda Santos Silva
- REQUIMTE, LAQV , Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto, Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Ignacio García-Estevez
- REQUIMTE, LAQV , Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto, Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
- Grupo de Investigación en Polifenoles (GIP). Facultad de Farmacia , University of Salamanca , E37007 , Salamanca , Spain
| | - Peggy Groβmann
- DIFE - German Institute of Human Nutrition , Department of Molecular Genetics , Arthur-Scheunert-Allee 114-116 , 14558 Potsdam Rehbrücke , Germany
| | - Natércia Brás
- REQUIMTE, UCIBIO , Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto, Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Elsa Brandão
- REQUIMTE, LAQV , Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto, Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Nuno Mateus
- REQUIMTE, LAQV , Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto, Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Victor de Freitas
- REQUIMTE, LAQV , Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto, Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Maik Behrens
- DIFE - German Institute of Human Nutrition , Department of Molecular Genetics , Arthur-Scheunert-Allee 114-116 , 14558 Potsdam Rehbrücke , Germany
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Strasse 34 , 85354 Freising , Germany
| | - Wolfgang Meyerhof
- DIFE - German Institute of Human Nutrition , Department of Molecular Genetics , Arthur-Scheunert-Allee 114-116 , 14558 Potsdam Rehbrücke , Germany
- Center for Integrative Physiology and Molecular Medicine (CIPMM) , Saarland University Kirrbergerstrasse , Bldg. 48 , 66421 Homburg , Germany
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46
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Narukawa M, Misaka T. Tas2r125 functions as the main receptor for detecting bitterness of tea catechins in the oral cavity of mice. Biochem Biophys Res Commun 2018; 503:2301-2305. [PMID: 29964016 DOI: 10.1016/j.bbrc.2018.06.152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Accepted: 06/27/2018] [Indexed: 01/06/2023]
Abstract
We attempted to identify mouse bitter taste receptors, Tas2rs, that respond to tea catechins. Among representative tea catechins, avoidance behavior of mice to (-)-epicatechin gallate (ECg) was the strongest, followed by (-)-epigallocatechin gallate (EGCg). Therefore, we measured ECg response using Tas2rs-expressing cells. Among the 35 members of Tas2r family, Tas2r108, 110, 113, 125, and 144 responded to ECg. Among these receptors, Tas2r113 and 125 also responded to EGCg. Because the response profiles of Tas2r125 were consistent with the results of the behavior assays, it was considered that Tas2r125 functions as the main receptor for detecting bitterness of tea catechins in the oral cavity. To determine the involvement of Tas2rs in the physiological action of catechins, mRNA expression of 5 Tas2rs was investigated in various tissues. Because mRNA expression of Tas2r108 was observed in some tissues including the gastrointestinal tract, it may be envisaged that Tas2r108 plays a part in exerting the physiological action of ECg. Tas2r125 expression was not observed in any of the tested tissues except the circumvallate papillae. Therefore, Tas2r125 was considered to mainly function in the events of catechin reception in the oral cavity.
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Affiliation(s)
- Masataka Narukawa
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, 113-8657, Tokyo, Japan.
| | - Takumi Misaka
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, 113-8657, Tokyo, Japan
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47
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Parkin E, Shellhammer T. Toward Understanding the Bitterness of Dry-Hopped Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4311-01] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Stern L, Giese N, Hackert T, Strobel O, Schirmacher P, Felix K, Gaida MM. Overcoming chemoresistance in pancreatic cancer cells: role of the bitter taste receptor T2R10. J Cancer 2018; 9:711-725. [PMID: 29556329 PMCID: PMC5858493 DOI: 10.7150/jca.21803] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Accepted: 11/26/2017] [Indexed: 12/14/2022] Open
Abstract
Bitter taste receptors (T2Rs) are G-protein coupled transmembrane proteins initially identified in the gustatory system as sensors for the taste of bitter. Recent evidence on expression of these receptors outside gustatory tissues suggested alternative functions, and there is growing interest of their potential role in cancer biology. In this study, we report for the first time, expression and functionality of the bitter receptor family member T2R10 in both human pancreatic ductal adenocarcinoma (PDAC) tissue and PDAC derived cell lines. Caffeine, a known ligand for T2R10, rendered the tumor cells more susceptible to two standard chemotherapeutics, Gemcitabine and 5-Fluoruracil. Knocking down T2R10 in the cell line BxPC-3 reduced the caffeine-induced effect. As possible underlying mechanism, we found that caffeine via triggering T2R10 inhibited Akt phosphorylation and subsequently downregulated expression of ABCG2, the so-called multi-drug resistance protein that participates in rendering cells resistant to a variety of chemotherapeutics. In conclusion, T2R10 is expressed in pancreatic cancer and it downmodulates the chemoresistance of the tumor cells.
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Affiliation(s)
- Louisa Stern
- Department of General, Visceral and Transplantation Surgery, University Hospital Heidelberg, Heidelberg, Germany
| | - Nathalia Giese
- Department of General, Visceral and Transplantation Surgery, University Hospital Heidelberg, Heidelberg, Germany
| | - Thilo Hackert
- Department of General, Visceral and Transplantation Surgery, University Hospital Heidelberg, Heidelberg, Germany
| | - Oliver Strobel
- Department of General, Visceral and Transplantation Surgery, University Hospital Heidelberg, Heidelberg, Germany
| | - Peter Schirmacher
- Institute of Pathology, University Hospital Heidelberg, Heidelberg, Germany
| | - Klaus Felix
- Department of General, Visceral and Transplantation Surgery, University Hospital Heidelberg, Heidelberg, Germany
| | - Matthias M Gaida
- Institute of Pathology, University Hospital Heidelberg, Heidelberg, Germany
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Abstract
The functions of food have three categories: nutrition, palatability, and bioregulation. As the onset of lifestyle-related diseases has increased, many people have shown interest in functional foods that are beneficial to bioregulation. We believe that functional foods should be highly palatable for increased acceptance from consumers. In order to design functional foods with a high palatability, we have investigated about the palatability, especially in relation to the taste of food. In this review, we discuss (1) the identification of taste receptors that respond to functional food components; (2) an analysis of the peripheral taste transduction system; and (3) the investigation of the relationship between physiological functions and taste signals.
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Affiliation(s)
- Masataka Narukawa
- a Graduate School of Agricultural and Life Sciences , The University of Tokyo , Tokyo , Japan
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50
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Pu Y, Ding T, Wang W, Xiang Y, Ye X, Li M, Liu D. Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:628-634. [PMID: 28665515 DOI: 10.1002/jsfa.8507] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 06/05/2017] [Accepted: 06/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The taste of dried jujube fruit when compared with fresh ones is less palatable, as it develops bitterness during drying and storage. Therefore, identifying the methods by which bitterness occurs is essential for developing strategies for processing and storage. RESULTS Bitterness in fresh jujube fruit was negligible; however, it increased by 0.9-, 1.5- and 1.8-fold during drying and storage over 6 and 12 months. The moisture significantly decreased during harvesting and drying. Free amino acids, except proline and tyrosine, significantly decreased during drying and storage. Fructose, glucose and sucrose hardly changed during harvest, drying and storage. Titratable acidity, total phenolic and total flavonoids contents were stable during harvest and drying, but increased upon storage. Additionally, protocatechuic and ellagic acids were not detected in fresh jujube fruit, however, were found to increase during drying and storage. CONCLUSION Bitterness in fresh jujube fruit tasted negligible because of meagre amount of phytochemicals, while the condensation effect of moisture reduction, the loss of free amino acids, and the formation of protocatechuic and ellagic acids could aggravate the bitterness of jujube fruit during drying and storage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yunfeng Pu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- College of Life Sciences, Tarim University, Alar, Xinjiang, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yanju Xiang
- College of Life Sciences, Tarim University, Alar, Xinjiang, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China
| | - Mei Li
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Zijingang Campus, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
- Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, China
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