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Jin SB, Kim HA, Shin JA, Jung NH, Park SY, Hong S, Kong KH. Recombinant expression and tryptophan-assisted analysis of human sweet taste receptor T1R3's extracellular domain in sweetener interaction studies. Prep Biochem Biotechnol 2024:1-8. [PMID: 38578840 DOI: 10.1080/10826068.2024.2336985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2024]
Abstract
The human palate can discern multiple tastes; however, it predominantly perceives five fundamental flavors: sweetness, saltiness, sourness, bitterness, and umami. Sweetness is primarily mediated through the sweet taste receptor, a membrane-bound heterodimeric structure comprising T1R2-T1R3. However, unraveling the structural and mechanistic intricacies of the sweet taste receptor has proven challenging. This study aimed to address this knowledge gap by expressing an extracellular N-terminal domain encompassing the cysteine-rich domain of human hT1R3 (hT1R3-TMD) in Escherichia coli. The expressed protein was obtained as inclusion bodies, purified by metal affinity chromatography, and refolded using the dilution-refolding method. Through rigorous analysis, we confirmed the successful refolding of hT1R3-TMD and elucidated its structural characteristics using circular dichroism spectroscopy. Notably, the refolded protein was found to exist as either a monomer or a dimer, depending on its concentration. A tryptophan fluorescence quenching assay revealed that the dissociation constants for sucrose, sucralose, and brazzein were >9500 μM, 2380 μM and 14.3 μM, respectively. Our findings highlight the utility of this E. coli expression system for producing functional hT1R3-TMD for investigations and demonstrate the efficacy of the tryptophan fluorescence quenching assay in revealing complex interactions between sweet taste receptors and various sweeteners.
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Affiliation(s)
- Soo-Bin Jin
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Hyun-A Kim
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Ji-Ae Shin
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Na-Hee Jung
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Seo-Young Park
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Sungguan Hong
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
| | - Kwang-Hoon Kong
- Department of Chemistry, College of Natural Sciences, Chung-Ang University, Seoul, Korea
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2
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An JP, Wang Y, Munger SD, Tang X. A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38494695 DOI: 10.1080/10408398.2024.2326012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the discovery of human taste receptors, increasing numbers of sweet taste modulators have been identified through human taste response and molecular docking techniques. However, the discovery of novel taste-active molecules in nature can be accelerated by using advanced spectrometry technologies based on structure-activity relationships (SARs). SARs explain why structurally similar compounds can elicit similar taste qualities. Given the characterization of structural information from reported data, strategies employing SAR techniques to find structurally similar compounds become an innovative approach to expand knowledge of sweeteners. This review aims to summarize the structural patterns of known natural non-nutritive sweeteners, sweet taste enhancers, and bitter masking compounds. Innovative SAR-based approaches to explore sweetener derivatives are also discussed. Most sweet-tasting flavonoids belong to either the flavanonols or the dihydrochalcones and known bitter masking molecules are flavanones. Based on SAR findings that structural similarities are related to the sensory properties, innovative methodologies described in this paper can be applied to screen and discover the derivatives of taste-active compounds or potential taste modulators.
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Affiliation(s)
- Jin-Pyo An
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Yu Wang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Steven D Munger
- Center for Smell and Taste, Department of Pharmacology and Therapeutics, Department of Otolaryngology, College of Medicine, University of Florida, Gainesville, FL, USA
| | - Xixuan Tang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
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3
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Song C, Wang Z, Li H, Cao W, Chen Z, Zheng H, Gao J, Lin H, Zhu G. Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37966171 DOI: 10.1080/10408398.2023.2280246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on their taste characteristics: salty, sour, umami, sweet, bitter, and kokumi peptide. Recently, taste peptides have attracted the attention of several fields of research in food science and commercial applications. However, research on taste receptors of taste peptides and their taste transduction mechanisms are not clearly understood and we present a comprehensive review about these topics here. This review covers the aspects of taste peptides perceived by their receptors in taste cells, the proposed transduction pathway, as well as structural features of taste peptides. Apart from traditional methods, molecular docking, peptidomic analysis, cell and animal models and taste bud biosensors can be used to explore the taste mechanism of taste peptides. Furthermore, synergistic effect, Maillard reaction, structural modifications and changing external environment are employed to improve the taste of taste peptides. Consequently, we discussed the current challenges and future trends in taste peptide research. Based on the summarized developments, taste peptides derived from food proteins potentially appear to be important taste substances. Their applications meet the principles of "safe, nutritious and sustainable" in food development.
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Affiliation(s)
- Chunyong Song
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Zhijun Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Hanqi Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Guoping Zhu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
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Wei J, Zhu Y, Lin T, Tao H, Chen L, Xu Z, Lv Z, Liu P. Preliminary Comparisons of Tender Shoots and Young Leaves of 12 Mulberry Varieties as Vegetables and Constituents Relevant for Their Potential Use as Functional Food for Blood Sugar Control. PLANTS (BASEL, SWITZERLAND) 2023; 12:3748. [PMID: 37960104 PMCID: PMC10650630 DOI: 10.3390/plants12213748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/15/2023] [Accepted: 10/19/2023] [Indexed: 11/15/2023]
Abstract
Vegetables are essential for maintaining health and preventing diseases due to their nutrients and functional components. However, vegetables specifically designed for blood sugar control are limited. The mulberry tree (Morus) offers potential as a source of functional vegetables with blood-sugar-lowering properties, mainly attributed to 1-Deoxynojirimycin (DNJ). This study compared the nutritional composition and DNJ content in various edible parts of twelve mulberry tree varieties. Sensory evaluations were also conducted to assess sensory attributes. Interestingly, DNJ was found to show a positive correlation with sensory evaluations. Furthermore, the sugar content, particularly sucrose, was significantly higher in tender shoots than leaves, indicating tender shoots as a preferable choice for development as a functional food for blood sugar control. Finally, VM 19 and VM 22 are considered as good candidates for the mulberry vegetable using varieties after sensory evaluation and combining with the DNJ content. These findings provide valuable insights for future research into vegetable selections for blood sugar management and support the potential commercialization of mulberry leaf vegetables as functional food options.
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Affiliation(s)
- Jia Wei
- Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (J.W.); (Y.Z.); (T.L.); (L.C.); (Z.X.); (Z.L.)
| | - Yan Zhu
- Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (J.W.); (Y.Z.); (T.L.); (L.C.); (Z.X.); (Z.L.)
| | - Tianbao Lin
- Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (J.W.); (Y.Z.); (T.L.); (L.C.); (Z.X.); (Z.L.)
| | - Han Tao
- Zhejiang Provincial Key Laboratory of Resources Protection and Innovation of Traditional Chinese Medicine, Zhejiang A&F University, Hangzhou 311300, China;
| | - Lei Chen
- Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (J.W.); (Y.Z.); (T.L.); (L.C.); (Z.X.); (Z.L.)
| | - Zilong Xu
- Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (J.W.); (Y.Z.); (T.L.); (L.C.); (Z.X.); (Z.L.)
| | - Zhiqiang Lv
- Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (J.W.); (Y.Z.); (T.L.); (L.C.); (Z.X.); (Z.L.)
| | - Peigang Liu
- Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (J.W.); (Y.Z.); (T.L.); (L.C.); (Z.X.); (Z.L.)
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5
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Niknafs S, Navarro M, Schneider ER, Roura E. The avian taste system. Front Physiol 2023; 14:1235377. [PMID: 37745254 PMCID: PMC10516129 DOI: 10.3389/fphys.2023.1235377] [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: 06/06/2023] [Accepted: 08/30/2023] [Indexed: 09/26/2023] Open
Abstract
Taste or gustation is the sense evolving from the chemo-sensory system present in the oral cavity of avian species, which evolved to evaluate the nutritional value of foods by detecting relevant compounds including amino acids and peptides, carbohydrates, lipids, calcium, salts, and toxic or anti-nutritional compounds. In birds compared to mammals, due to the relatively low retention time of food in the oral cavity, the lack of taste papillae in the tongue, and an extremely limited secretion of saliva, the relevance of the avian taste system has been historically undermined. However, in recent years, novel data has emerged, facilitated partially by the advent of the genomic era, evidencing that the taste system is as crucial to avian species as is to mammals. Despite many similarities, there are also fundamental differences between avian and mammalian taste systems in terms of anatomy, distribution of taste buds, and the nature and molecular structure of taste receptors. Generally, birds have smaller oral cavities and a lower number of taste buds compared to mammals, and their distribution in the oral cavity appears to follow the swallowing pattern of foods. In addition, differences between bird species in the size, structure and distribution of taste buds seem to be associated with diet type and other ecological adaptations. Birds also seem to have a smaller repertoire of bitter taste receptors (T2Rs) and lack some taste receptors such as the T1R2 involved in sweet taste perception. This has opened new areas of research focusing on taste perception mechanisms independent of GPCR taste receptors and the discovery of evolutionary shifts in the molecular function of taste receptors adapting to ecological niches in birds. For example, recent discoveries have shown that the amino acid taste receptor dimer T1R1-T1R3 have mutated to sense simple sugars in almost half of the living bird species, or SGLT1 has been proposed as a part of a T1R2-independent sweet taste sensing in chicken. The aim of this review is to present the scientific data known to date related to the avian taste system across species and its impact on dietary choices including domestic and wild species.
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Affiliation(s)
- Shahram Niknafs
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Marta Navarro
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Eve R. Schneider
- Department of Biology, University of Kentucky, Lexington, KY, United States
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
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6
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An U, Du X, Wang W. Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment. Foods 2022; 11:foods11101434. [PMID: 35627002 PMCID: PMC9142066 DOI: 10.3390/foods11101434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/11/2022] [Accepted: 05/11/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were most preferred, while bitterness, irritation, astringency, and sourness were least preferred. Pure sugar and honey were rated highest as the sweeteners for flavored water. Likewise, consumers were mostly concerned with taste followed by calories. Single demographic variables (age, reported health condition, drinking frequency, educational level) significantly influenced (p ≤ 0.05) flavored water function, sensory quality, and sugar reduction expectations. Females had higher expectation of flavored water’s refreshing and antioxidant functions. Cluster analysis revealed two consumer segments. The younger, low-education, self-reportedly less healthy cluster (mainly college students) expected various functions and flavors such as low temperature, cooling taste, diverse flavors, and sweet taste (and disliked bitterness). The older, educated, employed, self-reportedly healthy cluster had lower expectations of flavored water functions, were less sensitive to bitterness, and preferred no sweetness or little sweetness. These findings provide informative data to establish marketing and sales strategies for promoting flavored water.
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Affiliation(s)
- Uijeong An
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
- Correspondence: ; Tel.: +1-940-898-2667
| | - Wanyi Wang
- Center for Research Design & Analysis, Texas Woman’s University, Houston, TX 77030, USA;
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7
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Qin C, Chen C, Yuan Q, Jiang N, Liu M, Duan Y, Wan H, Li R, Zhuang L, Wang P. Biohybrid Tongue for Evaluation of Taste Interaction between Sweetness and Sourness. Anal Chem 2022; 94:6976-6985. [PMID: 35503097 DOI: 10.1021/acs.analchem.1c05384] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
The past decade has witnessed tremendous progress achieved in taste research, while few studies focus on interactions among taste compounds. Indeed, sweeteners and acidulants are commonly used food additives, and sweet-sour mixtures always provide improved tastes. For example, sensory studies have shown that sourness suppresses sweetness. However, the degree of sweetness suppression by sourness is difficult to evaluate quantitatively and objectively. Therefore, we propose a biohybrid tongue that is constructed by integrating mammalian gustatory epithelium with a microelectrode array chip. The taste quality and intensity information is coded in time-frequency patterns of local field potential. Different response patterns evoked by sweet and sour stimuli are observed, and the response is dose-dependent. Then, interaction effects of sourness against sweetness are quantified. The results indicate that suppression of sweetness by sourness occurs by increasing sourness concentrations. In summary, this study provides a powerful new tool for quantitative evaluation of sweet, sour, and their binary taste interactions that mimic the mammalian taste system.
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Affiliation(s)
- Chunlian Qin
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.,The MOE Frontier Science Center for Brain Science and Brain-Machine Integration, Zhejiang University, Hangzhou 310027, China
| | - Changming Chen
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.,The MOE Frontier Science Center for Brain Science and Brain-Machine Integration, Zhejiang University, Hangzhou 310027, China
| | - Qunchen Yuan
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.,State Key Laboratory of Transducer Technology, Chinese Academy of Sciences, Shanghai 200050, China
| | - Nan Jiang
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.,Binjiang Institute of Zhejiang University, Hangzhou 310053, China
| | - Mengxue Liu
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.,Cancer Center, Zhejiang University, Hangzhou 310058, China
| | - Yan Duan
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.,State Key Laboratory of Transducer Technology, Chinese Academy of Sciences, Shanghai 200050, China
| | - Hao Wan
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.,State Key Laboratory of Transducer Technology, Chinese Academy of Sciences, Shanghai 200050, China.,Binjiang Institute of Zhejiang University, Hangzhou 310053, China
| | - Rong Li
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.,The MOE Frontier Science Center for Brain Science and Brain-Machine Integration, Zhejiang University, Hangzhou 310027, China.,Cancer Center, Zhejiang University, Hangzhou 310058, China
| | - Liujing Zhuang
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.,State Key Laboratory of Transducer Technology, Chinese Academy of Sciences, Shanghai 200050, China
| | - Ping Wang
- Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.,The MOE Frontier Science Center for Brain Science and Brain-Machine Integration, Zhejiang University, Hangzhou 310027, China.,Cancer Center, Zhejiang University, Hangzhou 310058, China.,State Key Laboratory of Transducer Technology, Chinese Academy of Sciences, Shanghai 200050, China
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8
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Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09308-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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9
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Meier M, Bentele UU, Benz ABE, Denk B, Dimitroff S, Pruessner JC, Unternaehrer E. Effects of psychological, sensory, and metabolic energy prime manipulation on the acute endocrine stress response in fasted women. Psychoneuroendocrinology 2021; 134:105452. [PMID: 34715529 DOI: 10.1016/j.psyneuen.2021.105452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 10/07/2021] [Accepted: 10/15/2021] [Indexed: 10/20/2022]
Abstract
The stress response supports survival through energy mobilization. Paradoxically, a low blood glucose level dampens the endocrine stress response, and sugar consumption prior to stress restores it. Thus, energy availability may play a causal role in the endocrine stress response. Yet, it has never been tested whether sweet taste or expectations towards a drink content modulate the stress response. We investigated the potential role of sweetness, energy load and expectations towards energy load of a drink consumed prior to stress in restoring stress reactivity after fasting. N = 152 women (meanage=21.53, sdage=2.61) participated in the Trier Social Stress Test for groups in the morning after an overnight fast. Prior to stress induction, participants consumed a drink containing saccharose (sugar, n = 51), an equally sweet drink containing non-caloric sweetener (sweetener, n = 46), or water (n = 56). Additionally, participants in the sugar and sweetener group (n = 97) were informed whether or not their drink contained any calories (energy prime), which was deceptive in 50% of the cases. Eight salivary cortisol (-30, -20, -10, 0, +12, +25, +35, +45 min) and three blood glucose samples (-30, 0, +25 min) were assessed throughout the experiment. The effects of the experimental manipulations on cortisol trajectories were tested using multilevel mixed models. We found that compared with water, sugar and sweetener both significantly increased cortisol stress reactivity and with comparable intensity. However, our sensitivity analysis revealed a significant effect of sugar on cortisol trajectories compared to water and to sweetener. Drink-induced changes in blood glucose concentration were not associated with increases in cortisol. The energy prime did not affect the stress response. Overall, we could replicate the boosting effect of sugar consumption in a female sample after 8 h of fasting. The specific contribution of sweet taste and metabolic hormones to this boosting effect should be tested more rigorously in sex-balanced designs in the future.
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Affiliation(s)
- Maria Meier
- Department of Psychology, Division of Neuropsychology, University of Constance, Universitätsstraße 10, 78467 Constance, Germany.
| | - Ulrike U Bentele
- Department of Psychology, Division of Neuropsychology, University of Constance, Universitätsstraße 10, 78467 Constance, Germany
| | - Annika B E Benz
- Department of Psychology, Division of Neuropsychology, University of Constance, Universitätsstraße 10, 78467 Constance, Germany
| | - Bernadette Denk
- Department of Psychology, Division of Neuropsychology, University of Constance, Universitätsstraße 10, 78467 Constance, Germany; Centre for the Advanced Study of Collective Behaviour, University of Constance, Constance, Germany
| | - Stephanie Dimitroff
- Department of Psychology, Division of Neuropsychology, University of Constance, Universitätsstraße 10, 78467 Constance, Germany
| | - Jens C Pruessner
- Department of Psychology, Division of Neuropsychology, University of Constance, Universitätsstraße 10, 78467 Constance, Germany; Centre for the Advanced Study of Collective Behaviour, University of Constance, Constance, Germany
| | - Eva Unternaehrer
- Department of Psychology, Division of Neuropsychology, University of Constance, Universitätsstraße 10, 78467 Constance, Germany; Child, and Adolescent Research Department, Psychiatric University Hospitals Basel (UPK), University of Basel, Switzerland
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10
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Jensterle M, Rizzo M, Janez A. Glucagon-Like Peptide 1 and Taste Perception: From Molecular Mechanisms to Potential Clinical Implications. Int J Mol Sci 2021; 22:ijms22020902. [PMID: 33477478 PMCID: PMC7830704 DOI: 10.3390/ijms22020902] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/03/2021] [Accepted: 01/15/2021] [Indexed: 12/14/2022] Open
Abstract
Preclinical studies provided some important insights into the action of glucagon-like peptide 1 (GLP-1) in taste perception. This review examines the literature to uncover some molecular mechanisms and connections between GLP-1 and the gustatory coding. Local GLP-1 production in the taste bud cells, the expression of GLP-1 receptor on the adjacent nerves, a functional continuum in the perception of sweet chemicals from the gut to the tongue and an identification of GLP-1 induced signaling pathways in peripheral and central gustatory coding all strongly suggest that GLP-1 is involved in the taste perception, especially sweet. However, the impact of GLP-1 based therapies on gustatory coding in humans remains largely unaddressed. Based on the molecular background we encourage further exploration of the tongue as a new treatment target for GLP-1 receptor agonists in clinical studies. Given that pharmacological manipulation of gustatory coding may represent a new potential strategy against obesity and diabetes, the topic is of utmost clinical relevance.
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Affiliation(s)
- Mojca Jensterle
- Diabetes and Metabolic Diseases, Division of Internal Medicine, Department of Endocrinology, University Medical Centre Ljubljana, Zaloška Cesta 7, 1000 Ljubljana, Slovenia;
- Department of Internal Medicine, Faculty of Medicine, University of Ljubljana, Zaloška Cesta 7, 1000 Ljubljana, Slovenia
| | - Manfredi Rizzo
- Division of Endocrinology, Diabetes and Metabolism, Department of Medicine, University of South Carolina, Columbia, SC 29208, USA;
- Department of Health Promotion, Mother and Child Care, Internal Medicine and Medical Specialties, University of Palermo, 90133 Palermo, Italy
| | - Andrej Janez
- Diabetes and Metabolic Diseases, Division of Internal Medicine, Department of Endocrinology, University Medical Centre Ljubljana, Zaloška Cesta 7, 1000 Ljubljana, Slovenia;
- Department of Internal Medicine, Faculty of Medicine, University of Ljubljana, Zaloška Cesta 7, 1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-1-522-3114; Fax: +386-1-522-9359
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11
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Abstract
Adjusting the wine temperature is a routine procedure before opening a wine bottle. In many situations wine requires quick cooling, which occasionally raises disturbing questions among consumers and wine professionals. In particular, there are certain concerns that too rapid cooling of wine for some reasons may negatively affect its sensory characteristics and compromise the wine evaluation. To scientifically confirm of disprove this myth, we conducted a sensory analysis of six wines, cooled slowly in a refrigerator and quickly in an ice–water–salt mixture. Two sparkling wines, two white, and two red still wines with different aroma profiles were included in the research. Results of the triangle tests and 3-AFC tests demonstrated no perceivable differences between the quickly and slowly cooled wine samples. These outcomes may be useful for scientists, who perform wine sensory evaluations, as well as wine producers, experts, and the foodservice industry in general.
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12
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Abstract
PURPOSE OF REVIEW The consumption of foods and beverages containing non-nutritive sweeteners (NNS) has increased worldwide over the last three decades. Consumers' choice of NNS rather than sugar or other nutritive sweeteners may be attributable to their potential to reduce weight gain. RECENT FINDINGS It is not clear what the effects of NNS consumption are on glycaemic control and the incidence of type 2 diabetes. This review aims to examine this question in epidemiological, human intervention and animal studies. It is not clear that NNS consumption has an effect on the incidence of type 2 diabetes or on glycaemic control even though there is some evidence for the modification of the microbiome and for interaction with sweet taste receptors in the oral cavity and the intestines' modification of secretion of glucagon-like peptide-1 (GLP-1), peptide YY (PYY), ghrelin and glucose-dependent insulinotropic polypeptide (GIP), which may affect glycaemia following consumption of NNS. In conclusion, long-term studies of NNS consumption are required to draw a firm conclusion about the role of NNS consumption on glycaemic control.
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Affiliation(s)
- Yoona Kim
- Department of Food and Nutrition, College of Natural Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Jennifer B Keogh
- Division of Health Sciences, School of Pharmacy and Medical Sciences, University of South Australia, GPO Box 2471, Adelaide, SA, 5000, Australia
| | - Peter M Clifton
- Division of Health Sciences, School of Pharmacy and Medical Sciences, University of South Australia, GPO Box 2471, Adelaide, SA, 5000, Australia.
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Hunter SR, Reister EJ, Cheon E, Mattes RD. Low Calorie Sweeteners Differ in Their Physiological Effects in Humans. Nutrients 2019; 11:E2717. [PMID: 31717525 PMCID: PMC6893706 DOI: 10.3390/nu11112717] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/04/2019] [Accepted: 11/06/2019] [Indexed: 12/13/2022] Open
Abstract
Low calorie sweeteners (LCS) are prevalent in the food supply for their primary functional property of providing sweetness with little or no energy. Though tested for safety individually, there has been extremely limited work on the efficacy of each LCS. It is commonly assumed all LCS act similarly in their behavioral and physiological effects. However, each LCS has its own chemical structure that influences its metabolism, making each LCS unique in its potential effects on body weight, energy intake, and appetite. LCS may have different behavioral and physiological effects mediated at the sweet taste receptor, in brain activation, with gut hormones, at the microbiota and on appetitive responses. Further elucidation of the unique effects of the different commercially available LCS may hold important implications for recommendations about their use for different health outcomes.
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Affiliation(s)
| | | | | | - Richard D. Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA; (S.R.H.); (E.J.R.); (E.C.)
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14
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Zheng S, Chang W, Xu W, Xu Y, Lin F. e-Sweet: A Machine-Learning Based Platform for the Prediction of Sweetener and Its Relative Sweetness. Front Chem 2019; 7:35. [PMID: 30761295 PMCID: PMC6363693 DOI: 10.3389/fchem.2019.00035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Accepted: 01/14/2019] [Indexed: 11/23/2022] Open
Abstract
Artificial sweeteners (AS) can elicit the strong sweet sensation with the low or zero calorie, and are widely used to replace the nutritive sugar in the food and beverage industry. However, the safety issue of current AS is still controversial. Thus, it is imperative to develop more safe and potent AS. Due to the costly and laborious experimental-screening of AS, in-silico sweetener/sweetness prediction could provide a good avenue to identify the potential sweetener candidates before experiment. In this work, we curate the largest dataset of 530 sweeteners and 850 non-sweeteners, and collect the second largest dataset of 352 sweeteners with the relative sweetness (RS) from the literature. In light of these experimental datasets, we adopt five machine-learning methods and conformational-independent molecular fingerprints to derive the classification and regression models for the prediction of sweetener and its RS, respectively via the consensus strategy. Our best classification model achieves the 95% confidence intervals for the accuracy (0.91 ± 0.01), precision (0.90 ± 0.01), specificity (0.94 ± 0.01), sensitivity (0.86 ± 0.01), F1-score (0.88 ± 0.01), and NER (Non-error Rate: 0.90 ± 0.01) on the test set, which outperforms the model (NER = 0.85) of Rojas et al. in terms of NER, and our best regression model gives the 95% confidence intervals for the R2(test set) and ΔR2 [referring to |R2(test set)- R2(cross-validation)|] of 0.77 ± 0.01 and 0.03 ± 0.01, respectively, which is also better than the other works based on the conformation-independent 2D descriptors (e.g., 2D Dragon) according to R2(test set) and ΔR2. Our models are obtained by averaging over nineteen data-splitting schemes, and fully comply with the guidelines of Organization for Economic Cooperation and Development (OECD), which are not completely followed by the previous relevant works that are all on the basis of only one random data-splitting scheme for the cross-validation set and test set. Finally, we develop a user-friendly platform “e-Sweet” for the automatic prediction of sweetener and its corresponding RS. To our best knowledge, it is a first and free platform that can enable the experimental food scientists to exploit the current machine-learning methods to boost the discovery of more AS with the low or zero calorie content.
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Affiliation(s)
- Suqing Zheng
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China.,Chemical Biology Research Center, Wenzhou Medical University, Wenzhou, China
| | - Wenping Chang
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
| | - Wenxin Xu
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
| | - Yong Xu
- Center of Chemical Biology, Guangzhou Institutes of Biomedicine and Health, Chinese Academy of Sciences, Guangzhou, China
| | - Fu Lin
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
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15
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McCain H, Kaliappan S, Drake M. Invited review: Sugar reduction in dairy products. J Dairy Sci 2018; 101:8619-8640. [DOI: 10.3168/jds.2017-14347] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
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16
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Han P, Bagenna B, Fu M. The sweet taste signalling pathways in the oral cavity and the gastrointestinal tract affect human appetite and food intake: a review. Int J Food Sci Nutr 2018; 70:125-135. [PMID: 30058435 DOI: 10.1080/09637486.2018.1492522] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Sweet taste is associated with food reward and energy source in the form of carbohydrate. Excessive sweet consumption is blamed for the prevalence of obesity. However, evidence for the potential of sweet taste to influence food intake and bodyweight regulation in humans remains unclear. The purpose of this review was to examine the physiological responses relevant to sweet taste mechanisms and the impact on appetite control. The literature was examined for studies that assessed the effects of non-nutritive sweeteners and natural sugars on hormonal secretions and neural activations via oral and gastrointestinal pathways. The findings indicated that a network of sweet taste signalling pathways in the oral cavity and the gut seem to mediate hormonal responses and some metabolism differences in neural circus that orchestrating the hunger-satiety cycle. Individual variations of sweet taste perception which is modulated by hormonal and genetic factors have been associated with dietary nutrient and sugar consumption.
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Affiliation(s)
- Pengfei Han
- a Smell & Taste Clinic Department of Otorhinolaryngology , Technical University of Dresden , Dresden , Germany
| | - Bagenna Bagenna
- b College of Traditional Mongolian Medicine and Pharmacy , Inner Mongolia University for Nationalities , Tongliao , China
| | - Minghai Fu
- b College of Traditional Mongolian Medicine and Pharmacy , Inner Mongolia University for Nationalities , Tongliao , China
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17
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CARNIEL BELTRAMI M, DÖRING T, DE DEA LINDNER J. Sweeteners and sweet taste enhancers in the food industry. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.31117] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Manley KJ. Will mouth wash solutions of water, salt, sodiumbicarbonate or citric acid improve upper gastrointestinal symptoms in chronic kidney disease. Nephrology (Carlton) 2017; 22:213-219. [DOI: 10.1111/nep.12753] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 02/07/2016] [Accepted: 02/16/2016] [Indexed: 01/05/2023]
Affiliation(s)
- Karen Joy Manley
- Departments of Nutrition and Dietetics; Austin Health; Heidelberg Victoria Australia
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19
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Somerville AD, Martin MA, Hayes LP, Hayward D, Walker PL, Schoeninger MJ. Exploring Patterns and Pathways of Dietary Change: Preferred Foods, Oral Health, and Stable Isotope Analysis of Hair from the Dani of Mulia, Papua, Indonesia. CURRENT ANTHROPOLOGY 2017. [DOI: 10.1086/690142] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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20
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Lipchock JM, Lipchock SV. Elucidating concepts in drug design through taste with natural and artificial sweeteners. BIOCHEMISTRY AND MOLECULAR BIOLOGY EDUCATION : A BIMONTHLY PUBLICATION OF THE INTERNATIONAL UNION OF BIOCHEMISTRY AND MOLECULAR BIOLOGY 2016; 44:550-554. [PMID: 27123933 DOI: 10.1002/bmb.20973] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2015] [Revised: 01/27/2016] [Accepted: 03/03/2016] [Indexed: 06/05/2023]
Abstract
Fundamental concepts in biochemistry important for drug design often lack connection to the macroscopic world and can be difficult for students to grasp, particularly those in introductory science courses at the high school and college level. Educational research has shown that multisensory teaching facilitates learning, but teaching at the high school and college level is almost exclusively limited to the visual and auditory senses. This approach neglects the lifetime of experience our students bring to the classroom in the form of taste perception and makes our teaching less supportive of those with sensory impairment. In this article, we outline a novel guided-inquiry activity that utilizes taste perception for a series of natural and artificial sweetener solutions to introduce the concepts of substrate affinity and selectivity in the context of drug design. The findings from this study demonstrate clear gains in student knowledge, as well as an increase in enthusiasm for the fields of biochemistry and drug design. © 2016 by The International Union of Biochemistry and Molecular Biology, 44(6):550-554, 2016.
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Affiliation(s)
- James M Lipchock
- Department of Chemistry, Washington College, Chestertown, Maryland, 21620
| | - Sarah V Lipchock
- Department of Science, The Gunston School, Centreville, Maryland, 21617
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21
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Leone S, Picone D. Molecular Dynamics Driven Design of pH-Stabilized Mutants of MNEI, a Sweet Protein. PLoS One 2016; 11:e0158372. [PMID: 27340829 PMCID: PMC4920389 DOI: 10.1371/journal.pone.0158372] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Accepted: 06/14/2016] [Indexed: 11/18/2022] Open
Abstract
MNEI is a single chain derivative of monellin, a plant protein that can interact with the human sweet taste receptor, being therefore perceived as sweet. This unusual physiological activity makes MNEI a potential template for the design of new sugar replacers for the food and beverage industry. Unfortunately, applications of MNEI have been so far limited by its intrinsic sensitivity to some pH and temperature conditions, which could occur in industrial processes. Changes in physical parameters can, in fact, lead to irreversible protein denaturation, as well as aggregation and precipitation. It has been previously shown that the correlation between pH and stability in MNEI derives from the presence of a single glutamic residue in a hydrophobic pocket of the protein. We have used molecular dynamics to study the consequences, at the atomic level, of the protonation state of such residue and have identified the network of intramolecular interactions responsible for MNEI stability at acidic pH. Based on this information, we have designed a pH-independent, stabilized mutant of MNEI and confirmed its increased stability by both molecular modeling and experimental techniques.
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Affiliation(s)
- Serena Leone
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
| | - Delia Picone
- Department of Chemical Sciences, University of Naples Federico II, Naples, Italy
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22
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Chadwick M, Gawthrop F, Michelmore RW, Wagstaff C, Methven L. Perception of bitterness, sweetness and liking of different genotypes of lettuce. Food Chem 2016; 197:66-74. [PMID: 26616925 DOI: 10.1016/j.foodchem.2015.10.105] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 10/11/2015] [Accepted: 10/21/2015] [Indexed: 11/24/2022]
Abstract
Lettuce is an important leafy vegetable, consumed across the world, containing bitter sesquiterpenoid lactone (SL) compounds that may negatively affect consumer acceptance and consumption. We assessed liking of samples with differing absolute abundance and different ratios of bitter:sweet compounds by analysing recombinant inbred lines (RILs) from an interspecific lettuce mapping population derived from a cross between a wild (L. serriola acc. UC96US23) and domesticated lettuce (L. sativa, cv. Salinas). We found that the ratio of bitter:sweet compounds was a key determinant of bitterness perception and liking. We were able to demonstrate that SLs, such as 8-deoxylactucin-15-sulphate, contribute most strongly to bitterness perception, whilst 15-p-hydroxylphenylacetyllactucin-8-sulphate does not contribute to bitter taste. Glucose was the sugar most highly correlated with sweetness perception. There is a genetic basis to the biochemical composition of lettuce. This information will be useful in lettuce breeding programmes in order to produce leaves with more favourable taste profiles.
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Affiliation(s)
- M Chadwick
- Department of Food and Nutritional Sciences, University of Reading, PO Box 226, Whiteknights, Reading, Berkshire RG6 6AP, UK; A L Tozer Ltd, Pyports, Downside Bridge Road, Cobham, Surrey KT11 3EH, UK
| | - F Gawthrop
- A L Tozer Ltd, Pyports, Downside Bridge Road, Cobham, Surrey KT11 3EH, UK
| | - R W Michelmore
- The Genome Center, 1 Shields Avenue, University of California, Davis, CA 95616, USA
| | - C Wagstaff
- Department of Food and Nutritional Sciences, University of Reading, PO Box 226, Whiteknights, Reading, Berkshire RG6 6AP, UK; Centre for Food Security, University of Reading, Whiteknights, Reading, Berkshire RG6 6AH, UK.
| | - L Methven
- Department of Food and Nutritional Sciences, University of Reading, PO Box 226, Whiteknights, Reading, Berkshire RG6 6AP, UK
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23
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Noncovich A, Ung J, Patron A. Total synthesis of the novel benzophenone NP-011694. Tetrahedron Lett 2015. [DOI: 10.1016/j.tetlet.2015.06.075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Beckett EL, Martin C, Yates Z, Veysey M, Duesing K, Lucock M. Bitter taste genetics--the relationship to tasting, liking, consumption and health. Food Funct 2015; 5:3040-54. [PMID: 25286017 DOI: 10.1039/c4fo00539b] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Bitter is the most complex of human tastes, and is arguably the most important. Aversion to bitter taste is important for detecting toxic compounds in food; however, many beneficial nutrients also taste bitter and these may therefore also be avoided as a consequence of bitter taste. While many polymorphisms in TAS2R genes may result in phenotypic differences that influence the range and sensitivity of bitter compounds detected, the full extent to which individuals differ in their abilities to detect bitter compounds remains unknown. Simple logic suggests that taste phenotypes influence food preferences, intake and consequently health status. However, it is becoming clear that genetics only plays a partial role in predicting preference, intake and health outcomes, and the complex, pleiotropic relationships involved are yet to be fully elucidated.
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Affiliation(s)
- Emma L Beckett
- School of Environmental and Life Sciences, University of Newcastle, Brush Rd, Ourimbah, NSW 2258, Australia.
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25
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26
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Suh JY, Kim HS, Kim MC, Kong KH. Design and Evaluation of Synthetic Peptides Corresponding to the Sweetness Loop of the Sweet-Tasting Protein Brazzein. B KOREAN CHEM SOC 2014. [DOI: 10.5012/bkcs.2014.35.11.3353] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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28
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Gal J. The Discovery of Stereoselectivity at Biological Receptors: Arnaldo Piutti and the Taste of the Asparagine Enantiomers-History and Analysis on the 125th Anniversary. Chirality 2012; 24:959-76. [DOI: 10.1002/chir.22071] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2011] [Accepted: 04/12/2012] [Indexed: 11/06/2022]
Affiliation(s)
- Joseph Gal
- Departments of Medicine and Pathology; University of Colorado School of Medicine; Aurora; Colorado
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29
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Gardner C, Wylie-Rosett J, Gidding SS, Steffen LM, Johnson RK, Reader D, Lichtenstein AH. Nonnutritive sweeteners: current use and health perspectives: a scientific statement from the American Heart Association and the American Diabetes Association. Diabetes Care 2012; 35:1798-808. [PMID: 22778165 PMCID: PMC3402256 DOI: 10.2337/dc12-9002] [Citation(s) in RCA: 139] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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30
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Dörrich S, Falgner S, Schweeberg S, Burschka C, Brodin P, Wissing BM, Basta B, Schell P, Bauer U, Tacke R. Silicon-Containing Dipeptidic Aspartame and Neotame Analogues. Organometallics 2012. [DOI: 10.1021/om300442e] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Steffen Dörrich
- Institut für Anorganische Chemie, Universität Würzburg,
Am Hubland, D-97074 Würzburg, Germany
| | - Steffen Falgner
- Institut für Anorganische Chemie, Universität Würzburg,
Am Hubland, D-97074 Würzburg, Germany
| | - Sarah Schweeberg
- Institut für Anorganische Chemie, Universität Würzburg,
Am Hubland, D-97074 Würzburg, Germany
| | - Christian Burschka
- Institut für Anorganische Chemie, Universität Würzburg,
Am Hubland, D-97074 Würzburg, Germany
| | - Peter Brodin
- AstraZeneca, R&D Mölndal, Pepparedsleden 1, S-43183 Mölndal, Sweden
| | | | - Babro Basta
- AstraZeneca, R&D Mölndal, Pepparedsleden 1, S-43183 Mölndal, Sweden
| | - Peter Schell
- AstraZeneca, R&D Mölndal, Pepparedsleden 1, S-43183 Mölndal, Sweden
| | - Udo Bauer
- AstraZeneca, R&D Mölndal, Pepparedsleden 1, S-43183 Mölndal, Sweden
| | - Reinhold Tacke
- Institut für Anorganische Chemie, Universität Würzburg,
Am Hubland, D-97074 Würzburg, Germany
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31
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Gardner C, Wylie-Rosett J, Gidding SS, Steffen LM, Johnson RK, Reader D, Lichtenstein AH. Nonnutritive Sweeteners: Current Use and Health Perspectives. Circulation 2012; 126:509-19. [PMID: 22777177 DOI: 10.1161/cir.0b013e31825c42ee] [Citation(s) in RCA: 120] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Fitch C, Keim KS. Position of the Academy of Nutrition and Dietetics: use of nutritive and nonnutritive sweeteners. J Acad Nutr Diet 2012; 112:739-58. [PMID: 22709780 DOI: 10.1016/j.jand.2012.03.009] [Citation(s) in RCA: 204] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2012] [Indexed: 12/26/2022]
Abstract
It is the position of the Academy of Nutrition and Dietetics that consumers can safely enjoy a range of nutritive sweeteners and nonnutritive sweeteners (NNS) when consumed within an eating plan that is guided by current federal nutrition recommendations, such as the Dietary Guidelines for Americans and the Dietary Reference Intakes, as well as individual health goals and personal preference. A preference for sweet taste is innate and sweeteners can increase the pleasure of eating. Nutritive sweeteners contain carbohydrate and provide energy. They occur naturally in foods or may be added in food processing or by consumers before consumption. Higher intake of added sugars is associated with higher energy intake and lower diet quality, which can increase the risk for obesity, prediabetes, type 2 diabetes, and cardiovascular disease. On average, adults in the United States consume 14.6% of energy from added sugars. Polyols (also referred to as sugar alcohols) add sweetness with less energy and may reduce risk for dental caries. Foods containing polyols and/or no added sugars can, within food labeling guidelines, be labeled as sugar-free. NNS are those that sweeten with minimal or no carbohydrate or energy. They are regulated by the Food and Drug Administration as food additives or generally recognized as safe. The Food and Drug Administration approval process includes determination of probable intake, cumulative effect from all uses, and toxicology studies in animals. Seven NNS are approved for use in the United States: acesulfame K, aspartame, luo han guo fruit extract, neotame, saccharin, stevia, and sucralose. They have different functional properties that may affect perceived taste or use in different food applications. All NNS approved for use in the United States are determined to be safe.
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Affiliation(s)
- Cindy Fitch
- West Virginia University, Morgantown, WV, USA
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33
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Abstract
Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's 'nutritional gatekeeper'. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty taste. Over twenty-five bitter taste receptor genes exist, of which TAS2R38 is one of the most studied. This gene is broadly tuned to the perception of the bitter-tasting thiourea compounds, which are found in brassica vegetables and other foods with purported health benefits, such as green tea and soya. Variations in this gene contribute to three thiourea taster groups of people: supertasters, medium tasters and nontasters. Differences in taster status have been linked to body weight, alcoholism, preferences for sugar and fat levels in food and fruit and vegetable preferences. However, genetic predispositions to food preferences may be outweighed by environmental influences, and few studies have examined both. The Tastebuddies study aimed at taking a holistic approach, examining both genetic and environmental factors in children and adults. Taster status, age and gender were the most significant influences in food preferences, whereas genotype was less important. Taster perception was associated with BMI in women; nontasters had a higher mean BMI than medium tasters or supertasters. Nutrient intakes were influenced by both phenotype and genotype for the whole group, and in women, the AVI variation of the TAS2R38 gene was associated with a nutrient intake pattern indicative of healthy eating.
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Rondard P, Goudet C, Kniazeff J, Pin JP, Prézeau L. The complexity of their activation mechanism opens new possibilities for the modulation of mGlu and GABAB class C G protein-coupled receptors. Neuropharmacology 2010; 60:82-92. [PMID: 20713070 DOI: 10.1016/j.neuropharm.2010.08.009] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2010] [Revised: 07/30/2010] [Accepted: 08/06/2010] [Indexed: 12/24/2022]
Abstract
In the human genome, 22 genes are coding for the class C G protein-coupled receptors that are receptors for the two main neurotransmitters glutamate and γ-aminobutyric acid, for Ca(2+) and for sweet and amino acid taste compounds. In addition to the GPCR heptahelical transmembrane domain responsible for G-protein activation, class C receptors possess a large extracellular domain that is responsible for ligand recognition. Recent studies had revealed that class C receptors are homo- or heterodimers with unique mechanism of activation. In the present review, we present an up-to-date view of the structures and activation mechanism of these receptors in particular the metabotropic glutamate and GABA(B) receptors. We show how the complexity of functioning of these transmembrane proteins can be used for the development of therapeutics to modulate their activity. We emphasize on the new approaches and drugs that could potentially become important in the future pharmacology of these receptors.
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Shin YJ, Park JH, Choi JS, Chun MH, Moon YW, Lee MY. Enhanced expression of the sweet taste receptors and alpha-gustducin in reactive astrocytes of the rat hippocampus following ischemic injury. Neurochem Res 2010; 35:1628-34. [PMID: 20596769 DOI: 10.1007/s11064-010-0223-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/17/2010] [Indexed: 10/19/2022]
Abstract
The heterodimeric sweet taste receptors, T1R2 and T1R3, have recently been proposed to be associated with the brain glucose sensor. To identify whether sweet taste signaling is regulated in response to an ischemic injury inducing acute impairment of glucose metabolism, we investigated the spatiotemporal expression of the sweet taste receptors and their associated taste-specific G-protein α-gustducin in the rat hippocampus after ischemia. The expression profiles of both receptor subunits and α-gustducin shared overlapping expression patterns in sham-operated and ischemic hippocampi. Constitutive expression of both receptors and α-gustducin was localized in neurons of the pyramidal cell and granule cell layers, but their upregulation was detected in reactive astrocytes in ischemic hippocampi. Immunoblot analysis confirmed the immmunohistochemically determined temporal patterns of sweet-taste signaling proteins. These results suggest that the expression of sweet taste signaling proteins in astrocytes might be regulated in response to altered extracellular levels of glucose following an ischemic insult.
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Affiliation(s)
- Yoo-Jin Shin
- Department of Anatomy, College of Medicine, The Catholic University of Korea, Seoul, Korea
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36
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Huang HC, Jupiter D, VanBuren V. Classification of genes and putative biomarker identification using distribution metrics on expression profiles. PLoS One 2010; 5:e9056. [PMID: 20140228 PMCID: PMC2816221 DOI: 10.1371/journal.pone.0009056] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2009] [Accepted: 01/11/2010] [Indexed: 12/12/2022] Open
Abstract
Background Identification of genes with switch-like properties will facilitate discovery of regulatory mechanisms that underlie these properties, and will provide knowledge for the appropriate application of Boolean networks in gene regulatory models. As switch-like behavior is likely associated with tissue-specific expression, these gene products are expected to be plausible candidates as tissue-specific biomarkers. Methodology/Principal Findings In a systematic classification of genes and search for biomarkers, gene expression profiles (GEPs) of more than 16,000 genes from 2,145 mouse array samples were analyzed. Four distribution metrics (mean, standard deviation, kurtosis and skewness) were used to classify GEPs into four categories: predominantly-off, predominantly-on, graded (rheostatic), and switch-like genes. The arrays under study were also grouped and examined by tissue type. For example, arrays were categorized as ‘brain group’ and ‘non-brain group’; the Kolmogorov-Smirnov distance and Pearson correlation coefficient were then used to compare GEPs between brain and non-brain for each gene. We were thus able to identify tissue-specific biomarker candidate genes. Conclusions/Significance The methodology employed here may be used to facilitate disease-specific biomarker discovery.
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Affiliation(s)
- Hung-Chung Huang
- Department of Systems Biology and Translational Medicine, Texas A&M Health Science Center College of Medicine, Temple, Texas, United States of America
| | - Daniel Jupiter
- Department of Systems Biology and Translational Medicine, Texas A&M Health Science Center College of Medicine, Temple, Texas, United States of America
| | - Vincent VanBuren
- Department of Systems Biology and Translational Medicine, Texas A&M Health Science Center College of Medicine, Temple, Texas, United States of America
- * E-mail:
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