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Zou R, Zhou Y, Lu Y, Zhao Y, Zhang N, Liu J, Zhang Y, Fu Y. Preparation, pungency and bioactivity transduction of piperine from black pepper (Piper nigrum L.): A comprehensive review. Food Chem 2024; 456:139980. [PMID: 38850607 DOI: 10.1016/j.foodchem.2024.139980] [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: 03/18/2024] [Revised: 05/31/2024] [Accepted: 06/03/2024] [Indexed: 06/10/2024]
Abstract
Piperine, derived from black pepper (Piper nigrum L.), is responsible for the pungent sensation. The diverse bioactivities of piperine underscores its promising potential as a functional food ingredient. This review presents a comprehensive overview of the research progress in extraction, synthesis, pungency transduction mechanism and bioactivities of piperine. Piperine can be extracted through various methods, such as traditional, modern, and innovative extraction techniques. Its synthesis mainly included both chemical and biosynthetic approaches. It exhibits a diverse range of bioactivities, including anticancer, anticonvulsant, antidepressant, anti-inflammatory, antioxidant, immunomodulatory, anti-obesity, neuroprotective, antidiabetic, hepatoprotective, and cardiovascular protective activities. Piperine can bind to TRPV1 receptor to elicit pungent sensation. Overall, the present review can provide a theoretical reference for advancing the potential application of piperine in the field of food science.
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Affiliation(s)
- Ruixuan Zou
- College of Food Science, Southwest University, Chongqing 400715, China; Westa College, Southwest University, Chongqing, 400715, China
| | - Yuhao Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; Westa College, Southwest University, Chongqing, 400715, China
| | - Yujia Lu
- Department of Epidemiology, Harvard University T.H. Chan School of Public Health, 677 Huntington Ave, Boston, MA 02115, USA
| | - Yuchen Zhao
- Department of Epidemiology, Harvard University T.H. Chan School of Public Health, 677 Huntington Ave, Boston, MA 02115, USA
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Jing Liu
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, DK-1799, Copenhagen V, Denmark
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Suárez-Suárez C, González-Pérez S, Márquez-Miranda V, Araya-Duran I, Vidal-Beltrán I, Vergara S, Carvacho I, Hinostroza F. The Endocannabinoid Peptide RVD-Hemopressin Is a TRPV1 Channel Blocker. Biomolecules 2024; 14:1134. [PMID: 39334900 PMCID: PMC11430712 DOI: 10.3390/biom14091134] [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: 08/01/2024] [Revised: 08/27/2024] [Accepted: 08/29/2024] [Indexed: 09/30/2024] Open
Abstract
Neurotransmission is critical for brain function, allowing neurons to communicate through neurotransmitters and neuropeptides. RVD-hemopressin (RVD-Hp), a novel peptide identified in noradrenergic neurons, modulates cannabinoid receptors CB1 and CB2. Unlike hemopressin (Hp), which induces anxiogenic behaviors via transient receptor potential vanilloid 1 (TRPV1) activation, RVD-Hp counteracts these effects, suggesting that it may block TRPV1. This study investigates RVD-Hp's role as a TRPV1 channel blocker using HEK293 cells expressing TRPV1-GFP. Calcium imaging and patch-clamp recordings demonstrated that RVD-Hp reduces TRPV1-mediated calcium influx and TRPV1 ion currents. Molecular docking and dynamics simulations indicated that RVD-Hp interacts with TRPV1's selectivity filter, forming stable hydrogen bonds and van der Waals contacts, thus preventing ion permeation. These findings highlight RVD-Hp's potential as a therapeutic agent for conditions involving TRPV1 activation, such as pain and anxiety.
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Affiliation(s)
- Constanza Suárez-Suárez
- Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Talca 3460000, Chile; (C.S.-S.); (S.G.-P.)
| | - Sebastián González-Pérez
- Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Talca 3460000, Chile; (C.S.-S.); (S.G.-P.)
| | - Valeria Márquez-Miranda
- Center for Bioinformatics and Integrative Biology (CBIB), Universidad Andrés Bello, Santiago 8370146, Chile; (V.M.-M.); (I.A.-D.)
| | - Ingrid Araya-Duran
- Center for Bioinformatics and Integrative Biology (CBIB), Universidad Andrés Bello, Santiago 8370146, Chile; (V.M.-M.); (I.A.-D.)
| | - Isabel Vidal-Beltrán
- Centro de Investigación de Estudios Avanzados del Maule (CIEAM), Vicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, Talca 3460000, Chile;
| | - Sebastián Vergara
- Departamento de Medicina Traslacional, Facultad de Medicina, Universidad Católica del Maule, Talca 3460000, Chile; (S.V.); (I.C.)
| | - Ingrid Carvacho
- Departamento de Medicina Traslacional, Facultad de Medicina, Universidad Católica del Maule, Talca 3460000, Chile; (S.V.); (I.C.)
| | - Fernando Hinostroza
- Centro de Investigación de Estudios Avanzados del Maule (CIEAM), Vicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, Talca 3460000, Chile;
- Departamento de Medicina Traslacional, Facultad de Medicina, Universidad Católica del Maule, Talca 3460000, Chile; (S.V.); (I.C.)
- Centro de Investigación en Neuropsicología y Neurociencias Cognitivas, Facultad de Ciencias de la Salud, Universidad Católica del Maule, Talca 3460000, Chile
- Centro para la Investigación Traslacional en Neurofarmacología, Universidad de Valparaíso, Valparaíso 2340000, Chile
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Gaiser J, Hayes JE. Fat, protein, and temperature each contribute to reductions in capsaicin oral burn. J Food Sci 2024; 89:5091-5100. [PMID: 38955775 DOI: 10.1111/1750-3841.17221] [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: 01/31/2024] [Revised: 05/01/2024] [Accepted: 06/13/2024] [Indexed: 07/04/2024]
Abstract
It is widely accepted that milk provides the greatest relief from capsaicin burn, an effect typically attributed to its fat content and temperature. Previously, Lawless et al. reported partitioning lipophilic capsaicin in fat reduces burn, whereas Green showed lower temperature reduces burn. Recent research shows that dairy and nondairy proteins also reduce capsaicin burn, suggesting that multiple factors reduce oral burn from chilies. Here, we investigated the effectiveness of palate cleansers with varied viscosities, temperatures, and sugar, fat, and protein content. Specifically, we tested ice cream, Italian ice, yogurt, lassi, cold water (4°C), and warm water (37°C). Participants rinsed with a 5 ppm capsaicin solution, followed by a palate cleanser, before rating burn intensity continuously for 2 min on a general Labeled Magnitude Scale. Inspection of the time-intensity (TI) curves revealed all palate cleansers performed better than warm water. Italian ice performed on par with cold water, which did better than yogurt. Pairwise comparisons showed that ice cream and lassi had significantly lower burn ratings at some time points relative to warm or cold water. We extracted scaffolding parameters for each TI curve, finding that ice cream and lassi had the lowest areas-under-the-curve and the greatest percent decrease from their maxima, with ice cream performing slightly better in both parameters. These data support the view that it is not just one characteristic of a product, but rather a combination of product factors that reduce oral burn, including fat content, protein content, and temperature. More research is required to determine the relative weight of these factors in combination, given the multiple mechanisms underlying burn reduction.
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Affiliation(s)
- Justin Gaiser
- Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - John E Hayes
- Sensory Evaluation Center, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
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Smutzer G, Lee E, Shahshahani S, Puwar V, Wilson JG. The detection and modulation of piperine in the human oral cavity. Physiol Behav 2024; 275:114448. [PMID: 38141751 DOI: 10.1016/j.physbeh.2023.114448] [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: 10/11/2023] [Revised: 12/11/2023] [Accepted: 12/19/2023] [Indexed: 12/25/2023]
Abstract
Piperine is an alkaloid that is responsible for the pungency of black pepper and long pepper. This hydrophobic compound causes a spicy sensation when it comes in contact with trigeminal neurons of the oral cavity. Piperine has low solubility in water, which presents difficulties in examining the psychophysical properties of this stimulus by standard aqueous chemosensory tests. This report describes approaches that utilize novel edible film formulations for delivering precise amounts of piperine to the human oral cavity. These films were then used to identify detection thresholds for piperine, and to identify the chemosensory properties of this compound at suprathreshold amounts. When incorporated into edible films, mean detection thresholds for piperine were approximately 35 nanomoles. For suprathreshold studies, edible films that contained 4000 nanomole amounts of piperine yielded variable intensity responses in subjects, with mean intensities in the moderate range. This amount of piperine caused significant self-desensitization, which was partially reversed after 60-90 min. In contrast, edible films that contained lower amounts of piperine yielded mean intensity ratings in the weak range and showed essentially no self-desensitization. The application of piperine to the circumvallate region of the tongue caused moderate intensity responses that were identified as primarily spicy, and rarely bitter. In addition, oral rinses with aqueous sucrose solutions decreased mean intensities for piperine by approximately twenty-five percent over sixty seconds. Blockage of nasal airflow significantly decreased piperine intensities in the oral cavity. These two findings indicate that oral sucrose or blockage of nasal airflow can modulate piperine perception in the human oral cavity. Finally, these results indicate that a variety of excipients can be included in edible film formulations for presenting piperine to the oral cavity at stimulus amounts that cause quantifiable chemosensory responses.
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Affiliation(s)
- Gregory Smutzer
- Department of Biology, Temple University, Philadelphia, PA, 19122, United States of America.
| | - Emilie Lee
- Department of Biology, Temple University, Philadelphia, PA, 19122, United States of America
| | - Saleh Shahshahani
- Department of Biology, Temple University, Philadelphia, PA, 19122, United States of America
| | - Visha Puwar
- Department of Biology, Temple University, Philadelphia, PA, 19122, United States of America
| | - Jeane Gama Wilson
- Department of Biology, Rowan University, Glassboro, NJ, 08028, United States of America
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Roukka S, Puputti S, Aisala H, Hoppu U, Seppä L, Sandell M. Factors explaining individual differences in the oral perception of capsaicin, l-menthol, and aluminum ammonium sulfate. Clin Transl Sci 2023; 16:1815-1827. [PMID: 37424404 PMCID: PMC10582669 DOI: 10.1111/cts.13587] [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: 04/01/2023] [Revised: 05/28/2023] [Accepted: 06/24/2023] [Indexed: 07/11/2023] Open
Abstract
This research focused on the oral perception of naturally occurring chemical food compounds that are used in the pharma and food industries due to their pharmacological properties. They stimulate chemically sensitive receptors of the somatosensory system and are also chemesthetic compounds. Capsaicin is a naturally occurring alkaloid activating pungency perception. l-Menthol is a cyclic monoterpene working also as a medical cooling agent. Aluminum ammonium sulfate is used as a dehydrating agent and additive known to activate astringency in oral cavity. The objective of the study was to identify factors explaining individual differences in the perception of oral chemesthesis measured as sensitivity to chemesthetic compounds and their recognition. The subjects (N = 205) evaluated quality-specific prototypic compounds at five different concentration levels. Differences between gender were discovered in capsaicin sensitivity with men being less sensitive than women. Age was associated with the perception of capsaicin, l-menthol, aluminum ammonium sulfate, and the combined oral chemesthetic sensitivity. Quality-specific recognition ratings were also contributing to the sensitivity to chemesthetic compounds. A combined oral chemesthetic recognition score was created based on quality-specific recognition ratings. Increasing age generally indicated weaker recognition skills. Better recognizers had a higher combined oral chemesthetic sensitivity score than poorer recognizers. These results provide new information about chemesthesis. The results suggest that age and gender are important factors in explaining individual differences in sensitivity to capsaicin, l-menthol, and aluminum ammonium sulfate. In addition, recognition skills are associated with the sensitivity based on the quality-specific recognition scores.
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Affiliation(s)
- Sulo Roukka
- Department of Food and NutritionUniversity of HelsinkiHelsinkiFinland
- Functional Foods ForumUniversity of TurkuTurkuFinland
| | - Sari Puputti
- Functional Foods ForumUniversity of TurkuTurkuFinland
- Present address:
Valio Ltd.HelsinkiFinland
| | - Heikki Aisala
- Functional Foods ForumUniversity of TurkuTurkuFinland
- Present address:
VTT Technical Research Centre of Finland Ltd.EspooFinland
| | - Ulla Hoppu
- Department of Food and NutritionUniversity of HelsinkiHelsinkiFinland
- Functional Foods ForumUniversity of TurkuTurkuFinland
| | - Laila Seppä
- Department of Food and NutritionUniversity of HelsinkiHelsinkiFinland
| | - Mari Sandell
- Department of Food and NutritionUniversity of HelsinkiHelsinkiFinland
- Functional Foods ForumUniversity of TurkuTurkuFinland
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Lu HJ, Wu XB, Wei QQ. Ion channels in cancer-induced bone pain: from molecular mechanisms to clinical applications. Front Mol Neurosci 2023; 16:1239599. [PMID: 37664239 PMCID: PMC10469682 DOI: 10.3389/fnmol.2023.1239599] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Accepted: 08/07/2023] [Indexed: 09/05/2023] Open
Abstract
Cancer-induced bone pain (CIBP) caused by bone metastasis is one of the most prevalent diseases, and current treatments rely primarily on opioids, which have significant side effects. However, recent developments in pharmaceutical science have identified several new mechanisms for CIBP, including the targeted modification of certain ion channels and receptors. Ion channels are transmembrane proteins, which are situated on biological cell membranes, which facilitate passive transport of inorganic ions across membranes. They are involved in various physiological processes, including transmission of pain signals in the nervous system. In recent years, there has been an increasing interest in the role of ion channels in chronic pain, including CIBP. Therefore, in this review, we summarize the current literature on ion channels, related receptors, and drugs and explore the mechanism of CIBP. Targeting ion channels and regulating their activity might be key to treating pain associated with bone cancer and offer new treatment avenues.
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Affiliation(s)
- Huan-Jun Lu
- Institute of Pain Medicine and Special Environmental Medicine, Nantong University, Nantong, China
| | - Xiao-Bo Wu
- Institute of Pain Medicine and Special Environmental Medicine, Nantong University, Nantong, China
| | - Qian-Qi Wei
- Department of Infectious Diseases, General Hospital of Tibet Military Command, Xizang, China
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Han P, Su T, Chen H, Hummel T. Regional brain morphology of the primary somatosensory cortex correlates with spicy food consumption and capsaicin sensitivity. Nutr Neurosci 2023; 26:208-216. [PMID: 35156563 DOI: 10.1080/1028415x.2022.2031495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Objective: Habitual spicy food consumption leads to altered perception of capsaicin. Little is known about the neural morphological correlates of habitual spicy food intake and related trigeminal perceptions. In this study, we used voxel-based morphometry to identify brain regions where regional gray matter volume (GMV) correlates to spicy food consumption. Methods: Fifty-two participants were surveyed for their spicy food dietary habit by a composite score of spicy diet duration, frequency of spicy food consumption, and preferred degree of spiciness. Forty-two participants were further assessed for oral sensitivity and intensity ratings of capsaicin-induced irritation, and intranasal sensitivity and intensity of trigeminal odors. Results: We found that the composite spicy score was positively correlated to GMV of the primary somatosensory area (SI), and the primary (M1), supplementary motor areas (SMA) and the putamen. It was negatively correlated to GMV of the anterior insula, orbitofrontal cortex, frontal gyrus and angular gyrus. The GMV of the SI area was negatively correlated to capsaicin sensitivity; the GMV of the right middle frontal gyrus was positively correlated to the irritative intensity for capsaicin at high concentration (70 μM). However, we observed no correlation between the intranasal trigeminal sensitivity and spicy food consumption or the regional GMV. Discussion: Collectively our findings suggest a central neuroanatomical reflection of altered capsaicin perception in relation to habitual spicy food consumption. Future longitudinal studies should elucidate the possible causal relationship of dietary habit and brain structural plasticity.
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Affiliation(s)
- Pengfei Han
- Faculty of Psychology, Southwest University, Chongqing, People's Republic of China.,Key Laboratory of Cognition and Personality, Ministry of Education, Chongqing, People's Republic of China
| | - Tao Su
- Faculty of Psychology, Southwest University, Chongqing, People's Republic of China
| | - Hong Chen
- Faculty of Psychology, Southwest University, Chongqing, People's Republic of China.,Key Laboratory of Cognition and Personality, Ministry of Education, Chongqing, People's Republic of China
| | - Thomas Hummel
- Interdisciplinary Centre Smell and Taste, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
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He Y, Chen J, Shi W, Shi J, Ma T, Wang X. Can nonvolatile tastants be smelled during food oral processing? Chem Senses 2023; 48:bjad028. [PMID: 37590987 PMCID: PMC10516591 DOI: 10.1093/chemse/bjad028] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Indexed: 08/19/2023] Open
Abstract
While accumulating evidence implied the involvement of retro-nasal sensation in the consumption of nonvolatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral-nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of nasal cleft and mass spectrometry of nostril-exhaled air approved the migration of aerosol within the oral-nasal route. Then, the "smelling" of taste compounds within the aerosol particles was testified. The four-alternative forced choices (4AFC) approved that the potential volatile residues or contaminants within the headspace air of pure taste solution cannot arouse significant smell, while the taste compounds embedded in the in vitro prepared aerosol particles can be "smelled" via the ortho route. The "smell" of sucrose is very different from its taste and the "smell" of quinine, implying its actual olfaction. The sweetness intensity of sucrose solution was also reduced when the volunteers' noses were clipped, indicating the involvement of retro-nasal sensation during its drinking. At last, the efficiency of aerosol as a mechanism of oral-nasal mass transfer was demonstrated to be comparable with the volatile molecules under the experimental condition, giving it the potential to be a substantial and unique source of retro-nasal sensation during food oral processing.
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Affiliation(s)
- Yue He
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Weiyao Shi
- EPC Natural Products Co., Ltd., Beijing, China
| | - Jingang Shi
- EPC Natural Products Co., Ltd., Beijing, China
| | - Tian Ma
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Xinmiao Wang
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
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A Simple Taste Test for Clinical Assessment of Taste and Oral Somatosensory Function-The "Seven-iTT". LIFE (BASEL, SWITZERLAND) 2022; 13:life13010059. [PMID: 36676008 PMCID: PMC9865728 DOI: 10.3390/life13010059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022]
Abstract
Taste dysfunctions may occur, for example, after viral infection, surgery, medications, or with age. In clinical practice, it is important to assess patients' taste function with rapidity and reliability. This study aimed to develop a test that assesses human gustatory sensitivity together with somatosensory functions of astringency and spiciness. A total of 154 healthy subjects and 51 patients with chemosensory dysfunction rated their gustatory sensitivity. They underwent a whole-mouth identification test of 12 filter-paper strips impregnated with low and high concentrations of sweet, sour, salty, bitter (sucrose, citric acid, NaCl, quinine), astringency (tannin), and spiciness (capsaicin). The percentage of correct identifications for high-concentrated sweet and sour, and for low-concentrated salty, bitter and spicy was lower in patients as compared with healthy participants. Interestingly, a lower identification in patients for both astringent concentrations was found. Based on the results, we proposed the Seven-iTT to assess chemo/somatosensory function, with a cut-off of 6 out of 7. The test score discriminated patients from healthy controls and showed gender differences among healthy controls. This quantitative test seems to be suitable for routine clinical assessment of gustatory and trigeminal function. It also provides new evidence on the mutual interaction between the two sensory systems.
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In Silico Drug Repurposing Framework Predicts Repaglinide, Agomelatine and Protokylol as TRPV1 Modulators with Analgesic Activity. Pharmaceutics 2022; 14:pharmaceutics14122563. [PMID: 36559057 PMCID: PMC9781017 DOI: 10.3390/pharmaceutics14122563] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/16/2022] [Accepted: 11/18/2022] [Indexed: 11/25/2022] Open
Abstract
Pain is one of the most common symptoms experienced by patients. The use of current analgesics is limited by low efficacy and important side effects. Transient receptor potential vanilloid-1 (TRPV1) is a non-selective cation channel, activated by capsaicin, heat, low pH or pro-inflammatory agents. Since TRPV1 is a potential target for the development of novel analgesics due to its distribution and function, we aimed to develop an in silico drug repositioning framework to predict potential TRPV1 ligands among approved drugs as candidates for treating various types of pain. Structures of known TRPV1 agonists and antagonists were retrieved from ChEMBL databases and three datasets were established: agonists, antagonists and inactive molecules (pIC50 or pEC50 < 5 M). Structures of candidates for repurposing were retrieved from the DrugBank database. The curated active/inactive datasets were used to build and validate ligand-based predictive models using Bemis−Murcko structural scaffolds, plain ring systems, flexophore similarities and molecular descriptors. Further, molecular docking studies were performed on both active and inactive conformations of the TRPV1 channel to predict the binding affinities of repurposing candidates. Variables obtained from calculated scaffold-based activity scores, molecular descriptors criteria and molecular docking were used to build a multi-class neural network as an integrated machine learning algorithm to predict TRPV1 antagonists and agonists. The proposed predictive model had a higher accuracy for classifying TRPV1 agonists than antagonists, the ROC AUC values being 0.980 for predicting agonists, 0.972 for antagonists and 0.952 for inactive molecules. After screening the approved drugs with the validated algorithm, repaglinide (antidiabetic) and agomelatine (antidepressant) emerged as potential TRPV1 antagonists, and protokylol (bronchodilator) as an agonist. Further studies are required to confirm the predicted activity on TRPV1 and to assess the candidates’ efficacy in alleviating pain.
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11
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Razzak MA, Cho SJ. Molecular characterization of capsaicin binding interactions with ovalbumin and casein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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13
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Wu X, Xu N, Cheng C, McClements DJ, Chen X, Zou L, Liu W. Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107184] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Roukka S, Puputti S, Aisala H, Hoppu U, Seppä L, Sandell MA. The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity. Foods 2021; 10:foods10112730. [PMID: 34829011 PMCID: PMC8618882 DOI: 10.3390/foods10112730] [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: 09/28/2021] [Revised: 11/04/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception. Our study involved sensory tests of three chemesthetic modalities (astringency, pungency, and cooling). Participants (N = 196) evaluated the intensity of samples in different concentrations using a line scale under sensory laboratory conditions. Aluminum ammonium sulfate, capsaicin, and menthol were used as the prototypic chemesthetic compounds. The participants were divided into sensitivity groups in different chemesthetic modalities by hierarchical clustering based on their intensity ratings. In addition, an oral chemesthesis sensitivity score was determined to represent the generalized chemesthesis sensitivity. The results showed that people can perceive chemesthesis on different intensity levels. There were significantly positive correlations between (1) sensitivity scores for oral chemesthesis and taste as well as (2) each chemesthesis and taste modalities. Moreover, based on the multinomial logistic regression model, significant interactions between oral chemesthesis and taste sensitivity were discovered. Our findings showed that people can be classified into different oral chemesthesis sensitivity groups. The methods and results of this study can be utilized to investigate associations with food-related behavior and health.
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Affiliation(s)
- Sulo Roukka
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (S.R.); (L.S.)
| | - Sari Puputti
- Functional Foods Forum, University of Turku, 20014 Turku, Finland; (S.P.); (H.A.); (U.H.)
| | - Heikki Aisala
- Functional Foods Forum, University of Turku, 20014 Turku, Finland; (S.P.); (H.A.); (U.H.)
| | - Ulla Hoppu
- Functional Foods Forum, University of Turku, 20014 Turku, Finland; (S.P.); (H.A.); (U.H.)
| | - Laila Seppä
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (S.R.); (L.S.)
| | - Mari A. Sandell
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (S.R.); (L.S.)
- Functional Foods Forum, University of Turku, 20014 Turku, Finland; (S.P.); (H.A.); (U.H.)
- Correspondence: ; Tel.: +358-29-415-8234
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Cao XX, Zhao L, Shi BL, Wang HY, Zhang QB, Zhong K, Sun P, Zhu BQ, Zhang LL. The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins. Food Res Int 2021; 149:110660. [PMID: 34600662 DOI: 10.1016/j.foodres.2021.110660] [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: 05/01/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
A cross-modal interaction may exist between the perception of saltiness and the pungency elicited by Sichuan pepper oleoresin (Spo). Thirty-one hypersensitive panelists were selected to participate in this study. Spo solutions dissolved in different NaCl concentrations, ranging from 1.25 g/L to 167.9 g/L, were used as the test samples. The rated difference from control, the generalized labeled magnitude scale (gLMS), and the time-intensity (TI) method were used to determine the detection threshold (DT), the recognition threshold (RT), the intensity, and the dynamic perception of pungent sensation. The results revealed that the pungency thresholds increased significantly (p < 0.01) in the solution with a high NaCl (167.9 g/L) concentration. Furthermore, high NaCl solutions suppressed the pungency intensity at all Spo concentrations except for 0.02 g Spo/L in water (p < 0.05). The TI and principal component analysis (PCA) results showed that an increase in the Spo concentration prolonged the duration of the pungency sensation. However, the maximum intensity, the time to reach maximum intensity, the decay time of perception, and the end time of perception of the Spo solutions ranging from 2.13 g/L to 4.69 g/L were significantly reduced at medium (42.95 g/L) and high NaCl concentrations. Since the salty and pungency sensations exhibited by NaCl and Spo are common flavor combinations in food products and dishes, studying the influence of saltiness on the dynamic perception of pungent sensation not only aids the development of oral cleaners during pungency evaluation but also presents significant theoretical and practical value in creating pungent food and cuisine based on consumer preferences.
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Affiliation(s)
- Xiao-Xiao Cao
- College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| | - Bo-Lin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| | - Hou-Yin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| | - Qing-Bin Zhang
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| | - Pei Sun
- Department of Psychology, School of Social Sciences, Tsinghua University, Beijing 100084, China.
| | - Bao-Qing Zhu
- College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Lu-Lu Zhang
- College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China; Department of Psychology, School of Social Sciences, Tsinghua University, Beijing 100084, China; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
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16
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Li H, Li F, Sun Y, Li Y. A feasible strategy of fabricating hybrid drugs encapsulated polymeric nanoparticles for the treatment of gastric cancer therapy. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.06.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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17
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Zheng Y, Gao H, Wang H, Zhu B, Shi B, Zhong K, Sun P, Zhang L, Zhao L. The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins. J SENS STUD 2021. [DOI: 10.1111/joss.12699] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Hai‐Yan Gao
- College of Life Science, Shanghai University Shanghai China
| | - Hou‐Yin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Bao‐qing Zhu
- College of Biological Science and Technology, Beijing Forestry University Beijing China
| | - Bo‐Lin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Pei Sun
- Department of Psychology School of Social Sciences, Tsinghua University Beijing China
| | - Lu‐Lu Zhang
- Department of Psychology School of Social Sciences, Tsinghua University Beijing China
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
- College of Biological Science and Technology, Beijing Forestry University Beijing China
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
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18
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Abstract
Abstract
Introduction
Taste perception is affected by trigeminal stimuli, i.e., capsaicin. This has been studied at suprathreshold concentrations. However, little is known about taste perception at threshold level in the presence of low concentration of capsaicin. The aim of the study was to explore whether taste sensitivity for sweet, sour, salt, bitter, and umami is modulated by the presence of capsaicin in the peri-threshold range.
Methods
Fifty-seven adults (age range 19–85 years; 32 women) with functional gustation participated in the study. Based on their perception of phenylthiocarbamide (PTC), the group was stratified into non-tasters (n = 20) and tasters (n = 37). Threshold for sweet (sucrose), sour (citric acid), salty (sodium chloride), bitter (quinine-hydrochloride), and umami (sodium-glutamate) tastes was estimated using a single-staircase paradigm (3-alternative forced choice; volume per trial 0.1 ml) with or without 0.9-µM capsaicin added. This capsaicin concentration had been determined in pilot studies to be in the range of oral perception thresholds.
Results
The addition of capsaicin produced lower taste thresholds for sweet, sour, salty, and bitter but not for umami. In contrast, neither PTC taster status nor sex affected these results.
Conclusion
The current results indicate that a low concentration of capsaicin increases gustatory sensitivity.
Implications
The current findings provide evidence supporting different effects of capsaicin on taste perception at threshold level. It has implications for boosting taste sensitivity or flavor enjoyment with low concentration of capsaicin.
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19
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Han P, Seo H, Klockow M, Yan X, Hähner A, Hummel T. Oral irritation in patients with chemosensory dysfunction. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Pengfei Han
- Smell and Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany
- Faculty of Psychology Southwest University Chongqing China
| | - Han‐Seok Seo
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Marie Klockow
- Smell and Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany
| | - Xiaoguang Yan
- Smell and Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany
| | - Antje Hähner
- Smell and Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany
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20
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Yang N, Yang Q, Chen J, Fisk I. Impact of capsaicin on aroma release and perception from flavoured solutions. Lebensm Wiss Technol 2021; 138:110613. [PMID: 33658727 PMCID: PMC7829613 DOI: 10.1016/j.lwt.2020.110613] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Flavoured solutions with 3-methylbutanal (nutty note) were made with or without 5 mg/L capsaicin. Real-time APCI-MS analysis was applied to investigate in-nose aroma release during and after consumption of the solutions, and sensory tests were simultaneously conducted to reveal any temporal perception changes over 60 s. The results from 15 participants with triplicates indicated that capsaicin had no significant impact on aroma concentration from aqueous solutions, but the aroma perception rating was significantly higher (p < 0.0001), increasing by 45%. Capsaicin also enhanced average saliva flow by 92% (p < 0.0001), and lower saliva flow participants were found to have lower spiciness and aroma ratings. Capsaicin's impact on aroma release and simultaneous perception was investigated. Flavoured solutions of 3-methylbutanal were made with or without capsaicin. Capsaicin had no significant impact on the in-nose aroma release concentration. Capsaicin significantly enhanced aroma perception by 45% during 60s observation. Participants with lower saliva flow also had lower spiciness and aroma ratings.
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Affiliation(s)
- Ni Yang
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Qian Yang
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Jianshe Chen
- Lab of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Ian Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
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21
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Abstract
The transient receptor potential vanilloid-1 (TRPV1) is a non-specific cation channel known for its sensitivity to pungent vanilloid compound (i.e. capsaicin) and noxious stimuli, including heat, low pH or inflammatory mediators. TRPV1 is found in the somatosensory system, particularly primary afferent neurons that respond to damaging or potentially damaging stimuli (nociceptors). Stimulation of TRPV1 evokes a burning sensation, reflecting a central role of the channel in pain. Pharmacological and genetic studies have validated TRPV1 as a therapeutic target in several preclinical models of chronic pain, including cancer, neuropathic, postoperative and musculoskeletal pain. While antagonists of TRPV1 were found to be a valuable addition to the pain therapeutic toolbox, their clinical use has been limited by detrimental side effects, such as hyperthermia. In contrast, capsaicin induces a prolonged defunctionalisation of nociceptors and thus opened the door to the development of a new class of therapeutics with long-lasting pain-relieving effects. Here we review the list of TRPV1 agonists undergoing clinical trials for chronic pain management, and discuss new indications, formulations or combination therapies being explored for capsaicin. While the analgesic pharmacopeia for chronic pain patients is ancient and poorly effective, modern TRPV1-targeted drugs could rapidly become available as the next generation of analgesics for a broad spectrum of pain conditions.
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Affiliation(s)
- Mircea Iftinca
- Department of Physiology and Pharmacology, Inflammation Research Network-Snyder Institute for Chronic Diseases and Alberta Children's Hospital Research Institute, Cumming School of Medicine, University of Calgary, 3330 Hospital Dr NW, Calgary, Alberta, T2N 4N1, Canada
| | - Manon Defaye
- Department of Physiology and Pharmacology, Inflammation Research Network-Snyder Institute for Chronic Diseases and Alberta Children's Hospital Research Institute, Cumming School of Medicine, University of Calgary, 3330 Hospital Dr NW, Calgary, Alberta, T2N 4N1, Canada
| | - Christophe Altier
- Department of Physiology and Pharmacology, Inflammation Research Network-Snyder Institute for Chronic Diseases and Alberta Children's Hospital Research Institute, Cumming School of Medicine, University of Calgary, 3330 Hospital Dr NW, Calgary, Alberta, T2N 4N1, Canada.
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22
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Sardarian A, Liu S, Youngentob SL, Glendinning JI. Mixtures of Sweeteners and Maltodextrin Enhance Flavor and Intake of Alcohol in Adolescent Rats. Chem Senses 2020; 45:675-685. [PMID: 32832977 DOI: 10.1093/chemse/bjaa056] [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: 11/14/2022] Open
Abstract
Sweet flavorants enhance palatability and intake of alcohol in adolescent humans. We asked whether sweet flavorants have similar effects in adolescent rats. The inherent flavor of ethanol in adolescent rats is thought to consist of an aversive odor, bitter/sweet taste, and burning sensation. In Experiment 1, we compared ingestive responses of adolescent rats to 10% ethanol solutions with or without added flavorants using brief-access lick tests. We used 4 flavorants, which contained mixtures of saccharin and sucrose or saccharin, sucrose, and maltodextrin. The rats approached (and initiated licking from) the flavored ethanol solutions more quickly than they did unflavored ethanol, indicating that the flavorants attenuated the aversive odor of ethanol. The rats also licked at higher rates for the flavored than unflavored ethanol solutions, indicating that the flavorants increased the naso-oral acceptability of ethanol. In Experiment 2, we offered rats chow, water, and a flavored or unflavored ethanol solution every other day for 8 days. The rats consistently consumed substantially more of the flavored ethanol solutions than unflavored ethanol across the 8 days. When we switched the rats from the flavored to unflavored ethanol for 3 days, daily intake of ethanol plummeted. We conclude that sweet and sweet/maltodextrin flavorants promote high daily intake of ethanol in adolescent rats (i.e., 6-10 g/kg) and that they do so in large part by improving the naso-oral sensory attributes of ethanol.
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Affiliation(s)
- Alice Sardarian
- Department of Biology, Barnard College, Columbia University, New York, NY, USA
| | - Sophia Liu
- Department of Biology, Barnard College, Columbia University, New York, NY, USA
| | - Steven L Youngentob
- Department of Anatomy and Neurobiology, University of Tennessee Health Science Center, Memphis, TN, USA.,Developmental Exposure Ethanol Research Center, Binghamton University, State University of New York, Binghamton, NY, USA
| | - John I Glendinning
- Department of Biology, Barnard College, Columbia University, New York, NY, USA.,Developmental Exposure Ethanol Research Center, Binghamton University, State University of New York, Binghamton, NY, USA
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23
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A formulation for suppressing bitter taste in the human oral cavity. Physiol Behav 2020; 226:113129. [DOI: 10.1016/j.physbeh.2020.113129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 08/07/2020] [Accepted: 08/08/2020] [Indexed: 12/11/2022]
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24
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Spencer M, Dalton P. The third dimension of flavor: A chemesthetic approach to healthier eating (a review). J SENS STUD 2020. [DOI: 10.1111/joss.12551] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Molly Spencer
- Monell Chemical Senses Center Philadelphia Pennsylvania
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25
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Lu M, Chen C, Lan Y, Xiao J, Li R, Huang J, Huang Q, Cao Y, Ho CT. Capsaicin—the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems. Food Funct 2020; 11:2848-2860. [DOI: 10.1039/d0fo00351d] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The mechanisms of bio-efficacy of capsaicin and delivery systems with enhanced bioavailability were reviewed.
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Affiliation(s)
- Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chengyu Chen
- College of Natural Resources and Environment
- South China Agricultural University
- Guangzhou 510642
- China
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Run Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Junqing Huang
- Formula-pattern Research Center
- School of Traditional Chinese Medicine
- Jinan University
- Guangzhou 510632
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Chi-Tang Ho
- Department of Food Science
- Rutgers University
- New Brunswick
- USA
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26
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Gaby JM, Baker AN, Hayes JE. Vanillin modifies affective responses to but not burning sensations from ethanol in mixtures. Physiol Behav 2019; 211:112668. [PMID: 31476345 DOI: 10.1016/j.physbeh.2019.112668] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 08/19/2019] [Accepted: 08/30/2019] [Indexed: 12/16/2022]
Abstract
Vanillin may modulate perception of noxious oral stimuli via TRP receptor interactions; separately, vanillin has also been shown to have top-down influences on flavor perception. Here, we ask whether added vanillin decreases the perceived burn of ethanol either via peripheral or cognitive mechanisms. Participants rated the burn of ethanol with 0, 16, and 160 ppm vanillin. In studies 1 (n = 102) and 2 (n = 82), participants wore nose clips and rated the burn of 8% and 16% ethanol (study 1) or 32% and 48% ethanol (study 2). In study 3 (n = 65), participants were able to breathe freely and rated liking and perceptual qualities of 8% and 32% ethanol at each vanillin level. Vanillin showed no significant effect on ratings of burn or smoothness, but did increase perceived sweetness (p < .001) and liking (p = .004) in study 3. These data suggest vanillin does not modulate ethanol burn via TRP receptor mediated interactions, but may shift hedonic responses to ethanol via top-down processes.
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Affiliation(s)
- Jessica M Gaby
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Allison N Baker
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA; Graduate Program in Neuroscience, The Pennsylvania State University, University Park, PA 16802, USA
| | - John E Hayes
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
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Yu T, Tong L, Ao Y, Zhang G, Liu Y, Zhang H. Novel design of NIR-triggered plasmonic nanodots capped mesoporous silica nanoparticles loaded with natural capsaicin to inhibition of metastasis of human papillary thyroid carcinoma B-CPAP cells in thyroid cancer chemo-photothermal therapy. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2019; 197:111534. [DOI: 10.1016/j.jphotobiol.2019.111534] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/11/2019] [Accepted: 06/14/2019] [Indexed: 12/27/2022]
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Abstract
Introduction Measurements of chemosensory function within specific regions of the tongue can yield important information about the sensitivity of lingual areas to chemosensory stimuli, and may identify possible nerve damage. A novel regional chemosensory test that uses thin edible circles was developed for human testing. Methods Edible circles placed at six different regions of the tongue were used to examine regional sensitivity to quinine for bitter taste, NaCl for salt taste, sucralose for sweet taste, and capsaicin for pungency. The six regions included the anterior tip of the tongue, the left and right lateral margins of the tongue (anterior and posterior), and the circumvallate region. Testing was completed with the mouth open, and the mouth closed. Results Intensity ratings at all sites were higher in the closed mouth condition for the three taste stimuli. Quinine intensity was highest at the circumvallate region with the mouth closed. NaCl and sucralose intensity were highest at the anterior tip and circumvallate regions. Capsaicin intensity was most highly perceived at the anterior tip of the tongue, but open and closed mouth intensity ratings showed no significant differences. Conclusions Regional differences in chemosensory perception were observed on the tongue, and these differences were dependent on the chemosensory stimulus, tongue region, and tasting mode. Implications Edible circles show minimal diffusion with saliva, can be used to examine both taste and irritation, and may be used to identify regional papillae counts on the tongue. Finally, edible circles should be invaluable for examining damage to the oral cavity.
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Epstein JB, de Andrade e Silva SM, Epstein GL, Leal JHS, Barasch A, Smutzer G. Taste disorders following cancer treatment: report of a case series. Support Care Cancer 2019; 27:4587-4595. [DOI: 10.1007/s00520-019-04758-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Accepted: 03/18/2019] [Indexed: 11/29/2022]
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