1
|
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.
Collapse
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.
| |
Collapse
|
2
|
Wu T, Zhang F, Cai Q, Wu H, Jiang T, Wang L, Chen X, Gao P, Yang X, Chen Y, Yue C, Tang L, Wang Z. Cardioprotective polyphenols from Geum japonicum var. chinense. PHYTOCHEMISTRY 2024; 218:113935. [PMID: 38029953 DOI: 10.1016/j.phytochem.2023.113935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 09/28/2023] [Accepted: 11/20/2023] [Indexed: 12/01/2023]
Abstract
Seven undescribed tannins, namely gejaponin A-G, and one dehydrodigallic acid derivative 3,4-dihydroxy-5-(3,4,5-trihydroxy-1-ethoxycarbonyl phenoxy)benzoic acid, together with eighteen known polyphenols were isolated from the 95% ethanol extract of the aerial part of Geum japonicum Thunb. var. chinense F. Bolle. Their structures were elucidated on the basis of comprehensive analysis of UV, IR, NMR, HRMS, and CD spectroscopy experiments. To evaluate their bioactivities, sixteen major compounds were selected to intervene in hydrogen peroxide (H2O2)-induced oxidative damage on H9c2 rat cardiomyoblasts. Some compounds demonstrated high activity in this assay, of which, the known compounds 16 and 21 exhibited strong protective effects against H2O2-induced injury in H9c2 rat cardiomyoblasts, with a comparable cardioprotective activity as that of the positive control trimetazidine, thereby revealing cardioprotective activities from G. japonicum var. chinense.
Collapse
Affiliation(s)
- Tong Wu
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Fangbo Zhang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Qingqing Cai
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China; School of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Hongwei Wu
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Tong Jiang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Lixia Wang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Xiaoxu Chen
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Peiyun Gao
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China; School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450046, China
| | - Xiaoyun Yang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Yingying Chen
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China
| | - Chunyu Yue
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China; School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou, 450046, China
| | - Liying Tang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China.
| | - Zhuju Wang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, 100700, China.
| |
Collapse
|
3
|
An J, Wilson DI, Deed RC, Kilmartin PA, Young BR, Yu W. The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development. Curr Res Food Sci 2023; 6:100514. [PMID: 37251636 PMCID: PMC10209686 DOI: 10.1016/j.crfs.2023.100514] [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] [Received: 02/06/2023] [Revised: 04/24/2023] [Accepted: 05/04/2023] [Indexed: 05/31/2023] Open
Abstract
Sensory attributes are essential factors in determining the quality of wines. However, it can be challenging for consumers, even experts, to differentiate and quantify wines' sensory attributes for quality control. Soft sensors based on rapid chemical analysis offer a potential solution to overcome this challenge. However, the current limitation in developing soft sensors for wines is the need for a significant number of input parameters, at least 12, necessitating costly and time-consuming analyses. While such a comprehensive approach provides high accuracy in sensory quality mapping, the expensive and time-consuming studies required do not lend themselves to the industry's routine quality control activities. In this work, Box plots, Tucker-1 plots, and Principal Component Analysis (PCA) score plots were used to deal with output data (sensory attributes) to improve the model quality. More importantly, this work has identified that the number of analyses required to fully quantify by regression models and qualify by classification models can be significantly reduced. Based on regression models, only four key chemical parameters (total flavanols, total tannins, A520nmHCl, and pH) were required to accurately predict 35 sensory attributes of a wine with R2 values above 0.6 simultaneously. In addition, for classification models to accurately predict 35 sensory attributes of a wine at once with prediction accuracy above 70%, only four key chemical parameters (A280nmHCl, A520nmHCl, chemical age and pH) were required. These models with reduced chemical parameters complement each other in sensory quality mapping and provide acceptable accuracy. The application of the soft sensor based on these reduced sets of key chemical parameters translated to a potential reduction in analytical cost and labour cost of 56% for the regression model and 83% for the classification model, respectively, making these models suitable for routine quality control use.
Collapse
Affiliation(s)
| | | | | | | | | | - Wei Yu
- The University of Auckland, New Zealand
| |
Collapse
|
4
|
Identification of Unstable Ellagitannin Metabolites in the Leaves of Quercus dentata by Chemical Derivatization. Molecules 2023; 28:molecules28031246. [PMID: 36770911 PMCID: PMC9919081 DOI: 10.3390/molecules28031246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 01/22/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
The identification of unstable metabolites of ellagitannins having ortho-quinone structures or reactive carbonyl groups is important to clarify the biosynthesis and degradation of ellagitannins. Our previous studies on the degradation of vescalagin, a major ellagitannin of oak young leaves, suggested that the initial step of the degradation is regioselective oxidation to generate a putative quinone intermediate. However, this intermediate has not been identified yet. In this study, young leaves of Quercus dentata were extracted with 80% acetonitrile containing 1,2-phenylenediamine to trap unstable ortho-quinone metabolites, and subsequent chromatographic separation afforded a phenazine derivative of the elusive quinone intermediate of vescalagin. In addition, phenylenediamine adducts of liquidambin and dehydroascorbic acid were obtained, which is significant because liquidambin is a possible biogenetic precursor of C-glycosidic ellagitannins and ascorbic acid participates in the production of another C-glycosidic ellagitannin in matured oak leaves.
Collapse
|
5
|
Banc R, Rusu ME, Filip L, Popa DS. The Impact of Ellagitannins and Their Metabolites through Gut Microbiome on the Gut Health and Brain Wellness within the Gut-Brain Axis. Foods 2023; 12:foods12020270. [PMID: 36673365 PMCID: PMC9858309 DOI: 10.3390/foods12020270] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 12/29/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
Ellagitannins (ETs) are a large group of bioactive compounds found in plant-source foods, such as pomegranates, berries, and nuts. The consumption of ETs has often been associated with positive effects on many pathologies, including cardiovascular diseases, neurodegenerative syndromes, and cancer. Although multiple biological activities (antioxidant, anti-inflammatory, chemopreventive) have been discussed for ETs, their limited bioavailability prevents reaching significant concentrations in systemic circulation. Instead, urolithins, ET gut microbiota-derived metabolites, are better absorbed and could be the bioactive molecules responsible for the antioxidant and anti-inflammatory activities or anti-tumor cell progression. In this review, we examined the dietary sources, metabolism, and bioavailability of ETs, and analyzed the last recent findings on ETs, ellagic acid, and urolithins, their intestinal and brain activities, the potential mechanisms of action, and the connection between the ET microbiota metabolism and the consequences detected on the gut-brain axis. The current in vitro, in vivo, and clinical studies indicate that ET-rich foods, individual gut microbiomes, or urolithin types could modulate signaling pathways and promote beneficial health effects. A better understanding of the role of these metabolites in disease pathogenesis may assist in the prevention or treatment of pathologies targeting the gut-brain axis.
Collapse
Affiliation(s)
- Roxana Banc
- Department of Bromatology, Hygiene, Nutrition, Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400349 Cluj-Napoca, Romania
| | - Marius Emil Rusu
- Department of Pharmaceutical Technology and Biopharmaceutics, Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400010 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-264-450-555
| | - Lorena Filip
- Department of Bromatology, Hygiene, Nutrition, Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400349 Cluj-Napoca, Romania
| | - Daniela-Saveta Popa
- Department of Toxicology, Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400349 Cluj-Napoca, Romania
| |
Collapse
|
6
|
Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds. Food Chem 2022; 384:132307. [DOI: 10.1016/j.foodchem.2022.132307] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 01/27/2022] [Accepted: 01/29/2022] [Indexed: 11/22/2022]
|
7
|
Gadrat M, Emo C, Lavergne J, Teissèdre PL, Chira K. Impact of Barrel Toasting on Ellagitannin Composition of Aged Cognac Eaux-de-Vie. Molecules 2022; 27:molecules27082531. [PMID: 35458728 PMCID: PMC9027108 DOI: 10.3390/molecules27082531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/30/2022] [Accepted: 04/09/2022] [Indexed: 12/05/2022] Open
Abstract
It is well established that C-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been demonstrated recently. However, there is a gap in our knowledge of the content, composition, and evolution of C-glucosidic ellagitannins in this matrix. Indeed, the quantification of these compounds and their evolutionary compounds have never before been researched in cognac eaux-de-vie. Thus, the aim of this study was not only to quantify these compounds, but also to study their kinetics and to observe how they are impacted by barrel toasting. For this purpose, barrels representing eight different toasting levels were used to age the same eau-de-vie during the first 18 months. Ellagitannin quantification was carried out by HPLC-Triple quadrupole. The results showed that the evolutionary trend of the eight ellagitannins is the same for all eight types of barrel toasting. The maximum concentrations of C-glucosidic ellagitannins were found after 3 months of aging (up to 23 mg/L) before decreasing to 18 months (9.7 mg/L), whereas ellagitannin-derived spirit compound concentrations increased throughout aging (up to 130.9 mg/L). In addition, barrel toasting had such an impact on ellagitannin content that barrels could be differentiated according to their levels. Eaux-de-vie in barrels with high toasting were lower in ellagitannins concentrations.
Collapse
Affiliation(s)
- Mathilde Gadrat
- Unité Mixte de Recherche 1366 Œnologie, INRAE, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008-210, Chemin de Leysotte, CEDEX, 33882 Villenave d’Ornon, France; (M.G.); (P.-L.T.)
- Courvoisier SAS, 2 Places du Château, 16200 Jarnac, France; (C.E.); (J.L.)
| | - Catherine Emo
- Courvoisier SAS, 2 Places du Château, 16200 Jarnac, France; (C.E.); (J.L.)
| | - Joël Lavergne
- Courvoisier SAS, 2 Places du Château, 16200 Jarnac, France; (C.E.); (J.L.)
| | - Pierre-Louis Teissèdre
- Unité Mixte de Recherche 1366 Œnologie, INRAE, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008-210, Chemin de Leysotte, CEDEX, 33882 Villenave d’Ornon, France; (M.G.); (P.-L.T.)
| | - Kléopatra Chira
- Unité Mixte de Recherche 1366 Œnologie, INRAE, Bordeaux INP, Institut des Sciences de la Vigne et du Vin, Université de Bordeaux, CS 50008-210, Chemin de Leysotte, CEDEX, 33882 Villenave d’Ornon, France; (M.G.); (P.-L.T.)
- Correspondence:
| |
Collapse
|