1
|
Liu Z, Wang H, Zhang J, Chen Q, He W, Zhang Y, Luo Y, Tang H, Wang Y, Wang X. Comparative metabolomics profiling highlights unique color variation and bitter taste formation of Chinese cherry fruits. Food Chem 2024; 439:138072. [PMID: 38043274 DOI: 10.1016/j.foodchem.2023.138072] [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: 07/19/2023] [Revised: 10/24/2023] [Accepted: 11/21/2023] [Indexed: 12/05/2023]
Abstract
Chinese cherry [Cerasus pseudocerasus (Lindl.) G.Don], native to China, is an economically important fruit crop with attractive colors and delicious flavors. However, the specific metabolites present in cherry fruits have remained unknown. Here, we firstly characterized 1439 metabolite components of Chinese cherry fruits, predominantly including amino acids, flavonoids, and phenolic acids. Moreover, we screened ten biomarkers of Chinese cherry accessions by ROC curve analysis. Among 250 flavonoids, 26 structurally unique anthocyanins collectively determined fruit color, with cyanidins playing a dominant role. Differences in accumulated metabolites between anthocyanin and proanthocyanidin pathways were likely responsible for the variation in fruit color, ranging from yellow to black purple. Meanwhile, we found limocitrin-7-O-glucoside, along with eight other compounds, as underlying contributors to bitter off-taste experienced in fruits. This study provides insights into the regulatory network of metabolites involved in color variation and bitterness formation and genetic improvement of Chinese cherry fruits.
Collapse
Affiliation(s)
- Zhenshan Liu
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
| | - Hao Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
| | - Jing Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
| | - Qing Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu, Sichuan 611130, China.
| | - Wen He
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu, Sichuan 611130, China
| | - Yong Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
| | - Haoru Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
| | - Yan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu, Sichuan 611130, China.
| | - Xiaorong Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory of Agricultural Bioinformatics, Ministry of Education, Chengdu, Sichuan 611130, China.
| |
Collapse
|
2
|
Ravuri SC, Martingano AJ, Persky S. Evaluating eating behavior traits of virtual targets: Attitudes and empathy. Eat Behav 2023; 51:101808. [PMID: 37699308 DOI: 10.1016/j.eatbeh.2023.101808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/14/2023]
Abstract
There are many common stereotypes related to food consumption and eating behaviors that are considered indicative of one's personal character. Negative evaluations of an individual based on their eating behaviors may lead to stigmatization and other harmful psychosocial outcomes. Using vignette scenarios, we examined 582 participants' attitudes towards two target characters who exhibited bitter food dislike and high reward-based eating drive respectively. In open-ended text responses, participants were more likely to respond negatively and use stigmatizing language when describing the character with high reward-based eating drive versus the character with bitter food dislike. In addition, empathic responses depended on whether participants believed they, themselves, exhibited reward-based eating drive. Participants tended to be more empathetic and more positive towards the target who shared their own reward-based eating behaviors. Interestingly, the same was not true for those who shared bitter food distaste. These results suggest that eating behaviors that are perceived as more controllable and unusual may be more negatively perceived. Targeted education or support to reduce negative attitudes about such traits may be beneficial.
Collapse
Affiliation(s)
- Siri C Ravuri
- Social and Behavioral Research Branch, National Human Genome Research Institute, National Institutes of Health, Bethesda, MD, United States
| | - Alison Jane Martingano
- Social and Behavioral Research Branch, National Human Genome Research Institute, National Institutes of Health, Bethesda, MD, United States
| | - Susan Persky
- Social and Behavioral Research Branch, National Human Genome Research Institute, National Institutes of Health, Bethesda, MD, United States.
| |
Collapse
|
3
|
Xu L, Zang E, Sun S, Li M. Main flavor compounds and molecular regulation mechanisms in fruits and vegetables. Crit Rev Food Sci Nutr 2023; 63:11859-11879. [PMID: 35816297 DOI: 10.1080/10408398.2022.2097195] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and nonvolatile compounds present in F&V constitute unique flavor substances. This paper reviews the main flavor substances present in F&V, as well as the biosynthetic pathways and molecular regulation mechanisms of these compounds. A series of compounds introduced include aromatic substances, soluble sugars and organic acids, which constitute the key flavor substances of F&V. Esters, phenols, alcohols, amino acids and terpenes are the main volatile aromatic substances, and nonvolatile substances are represented by amino acids, fatty acids and carbohydrates; The combination of these ingredients is the cause of the sour, sweet, bitter, astringent and spicy taste of these foods. This provides a theoretical basis for the study of the interaction between volatile and nonvolatile substances in F&V, and also provides a research direction for the healthy development of food in the future.
Collapse
Affiliation(s)
- Ling Xu
- School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Erhuan Zang
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China
| | - Shuying Sun
- School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Minhui Li
- School of Life Sciences, Inner Mongolia University, Hohhot, China
- Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China
- Inner Mongolia Hospital of Traditional Chinese Medicine, Hohhot, China
- Inner Mongolia Traditional Chinese and Mongolian Medical Research Institute, Hohhot, China
| |
Collapse
|
4
|
Wu X, Luo D, Zhang Y, Jin L, Crabbe MJC, Qiao Q, Li G, Zhang T. Integrative analysis of the metabolome and transcriptome reveals the potential mechanism of fruit flavor formation in wild hawthorn ( Crataegus chungtienensis). PLANT DIVERSITY 2023; 45:590-600. [PMID: 37936817 PMCID: PMC10625895 DOI: 10.1016/j.pld.2023.02.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/16/2023] [Accepted: 02/05/2023] [Indexed: 11/09/2023]
Abstract
Hawthorns are important medicinal and edible plants with a long history of health protection in China. Besides cultivated hawthorn, other wild hawthorns may also have excellent medicinal and edible value, such as Crataeguschungtienensis, an endemic species distributed in the Southwest of China. In this study, by integrating the flavor-related metabolome and transcriptome data of the ripening fruit of C. chungtienensis, we have developed an understanding of the formation of hawthorn fruit quality. The results show that a total of 849 metabolites were detected in the young and mature fruit of C. chungtienensis, of which flavonoids were the most detected metabolites. Among the differentially accumulated metabolites, stachyose, maltotetraose and cis-aconitic acid were significantly increased during fruit ripening, and these may be important metabolites affecting fruit flavor change. Moreover, several flavonoids and terpenoids were reduced after fruit ripening compared with young fruit. Therefore, using the unripe fruit of C. chungtienensis may allow us to obtain more medicinal active ingredients such as flavonoids and terpenoids. Furthermore, we screened out some differentially expressed genes (DEGs) related to fruit quality formation, which had important relationships with differentially accumulated sugars, acids, flavonoids and terpenoids. Our study provides new insights into flavor formation in wild hawthorn during fruit development and ripening, and at the same time this study lays the foundation for the improvement of hawthorn fruit flavor.
Collapse
Affiliation(s)
- Xien Wu
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| | - Dengli Luo
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| | - Yingmin Zhang
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| | - Ling Jin
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| | - M. James C. Crabbe
- Wolfson College, Oxford University, Oxford, UK
- Institute of Biomedical and Environmental Science & Technology, School of Life Sciences, University of Bedfordshire, Park Square, Luton, UK
- School of Life Sciences, Shanxi University, Taiyuan, China
| | - Qin Qiao
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, China
| | - Guodong Li
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| | - Ticao Zhang
- College of Chinese Material Medica, Yunnan University of Chinese Medicine, Kunming, China
| |
Collapse
|
5
|
Huang J, Li Y, Yu C, Mo R, Zhu Z, Dong Z, Hu X, Deng W. Metabolome and Transcriptome Integrated Analysis of Mulberry Leaves for Insight into the Formation of Bitter Taste. Genes (Basel) 2023; 14:1282. [PMID: 37372462 DOI: 10.3390/genes14061282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/14/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
Mulberry leaves are excellent for health care, confirmed as a 'drug homologous food' by the Ministry of Health, China. The bitter taste of mulberry leaves is one of the main problems that hinders the development of the mulberry food industry. The bitter, unique taste of mulberry leaves is difficult to eliminate by post-processing. In this study, the bitter metabolites in mulberry leaves were identified as flavonoids, phenolic acids, alkaloids, coumarins and L-amino acids by a combined analysis of the metabolome and transcriptome of mulberry leaves. The analysis of the differential metabolites showed that the bitter metabolites were diverse and the sugar metabolites were down-regulated, indicating that the bitter taste of mulberry leaves was a comprehensive reflection of various bitter-related metabolites. Multi-omics analysis showed that the main metabolic pathway related to bitter taste in mulberry leaves was galactose metabolism, indicating that soluble sugar was one of the main factors of bitter taste difference in mulberry leaves. Bitter metabolites play a great role in the medicinal and functional food of mulberry leaves, but the saccharides in mulberry leaves have a great influence on the bitter taste of mulberry. Therefore, we propose to retain bitter metabolites with drug activity in mulberry leaves and increase the content of sugars to improve the bitter taste of mulberry leaves as strategies for mulberry leaf food processing and mulberry breeding for vegetable use.
Collapse
Affiliation(s)
- Jin Huang
- Cash Crops Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yong Li
- Cash Crops Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Cui Yu
- Cash Crops Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Rongli Mo
- Cash Crops Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Zhixian Zhu
- Cash Crops Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Zhaoxia Dong
- Cash Crops Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Xingming Hu
- Cash Crops Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wen Deng
- Cash Crops Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| |
Collapse
|
6
|
Ogata K, Gakumi R, Hashimoto A, Ushiku Y, Yoshida S. The influence of Bouba- and Kiki-like shape on perceived taste of chocolate pieces. Front Psychol 2023; 14:1170674. [PMID: 37397323 PMCID: PMC10313397 DOI: 10.3389/fpsyg.2023.1170674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 06/01/2023] [Indexed: 07/04/2023] Open
Abstract
In this paper, we present the findings of a study investigating the impact of shape on the taste perception of chocolate. Previous research has explored the influence of various sensory information on taste perception, but there has been little focus on the effect of food shape being eaten on taste perception. To explore this, we focused on the Bouba-Kiki effect, illustrating an interaction between shape and several modalities, and investigated the effect of Bouba- and Kiki-shaped (rounded and angular) foods eaten on taste perception. We utilized a 3D food printer to produce four different shapes of chocolate pieces based on the Bouba-Kiki. Participants tasted each piece and completed a chocolate flavor questionnaire. With Bayesian analysis, we determined that the Bouba-shaped chocolate pieces were perceived as sweeter than the Kiki-shaped ones, supporting earlier studies on crossmodal correspondences between shape and taste perception. However, there were no significant differences in ratings of other tastes, such as sourness and bitterness. Our research indicates that shape can affect taste perception during consumption and suggests that 3D food printers offer an opportunity to design specific shapes that influence taste experiences.
Collapse
Affiliation(s)
- Kazuhiro Ogata
- Department of Design, Kyoto Institute of Technology, Kyoto, Japan
- OMRON SINIC X Corporation, Tokyo, Japan
| | - Reo Gakumi
- OMRON SINIC X Corporation, Tokyo, Japan
- Graduate School of Informatics, Kyoto University, Kyoto, Japan
| | | | | | | |
Collapse
|
7
|
Lin Q, Chen J, Liu X, Wang B, Zhao Y, Liao L, Allan AC, Sun C, Duan Y, Li X, Grierson D, Verdonk JC, Chen K, Han Y, Bi J. A metabolic perspective of selection for fruit quality related to apple domestication and improvement. Genome Biol 2023; 24:95. [PMID: 37101232 PMCID: PMC10131461 DOI: 10.1186/s13059-023-02945-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Accepted: 04/18/2023] [Indexed: 04/28/2023] Open
Abstract
BACKGROUND Apple is an economically important fruit crop. Changes in metabolism accompanying human-guided evolution can be revealed using a multiomics approach. We perform genome-wide metabolic analysis of apple fruits collected from 292 wild and cultivated accessions representing various consumption types. RESULTS We find decreased amounts of certain metabolites, including tannins, organic acids, phenolic acids, and flavonoids as the wild accessions transition to cultivated apples, while lysolipids increase in the "Golden Delicious" to "Ralls Janet" pedigree, suggesting better storage. We identify a total of 222,877 significant single-nucleotide polymorphisms that are associated with 2205 apple metabolites. Investigation of a region from 2.84 to 5.01 Mb on chromosome 16 containing co-mapping regions for tannins, organic acids, phenolic acids, and flavonoids indicates the importance of these metabolites for fruit quality and nutrition during breeding. The tannin and acidity-related genes Myb9-like and PH4 are mapped closely to fruit weight locus fw1 from 3.41 to 3.76 Mb on chromosome 15, a region under selection during domestication. Lysophosphatidylethanolamine (LPE) 18:1, which is suppressed by fatty acid desaturase-2 (FAD2), is positively correlated to fruit firmness. We find the fruit weight is negatively correlated with salicylic acid and abscisic acid levels. Further functional assays demonstrate regulation of these hormone levels by NAC-like activated by Apetala3/Pistillata (NAP) and ATP binding cassette G25 (ABCG25), respectively. CONCLUSIONS This study provides a metabolic perspective for selection on fruit quality during domestication and improvement, which is a valuable resource for investigating mechanisms controlling apple metabolite content and quality.
Collapse
Affiliation(s)
- Qiong Lin
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
- Horticulture and Product Physiology, Department of Plant Sciences, Wageningen University, Wageningen, 6708 PD The Netherlands
- College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 China
| | - Jing Chen
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Xuan Liu
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Bin Wang
- Wuhan Metware Biotechnology Co., Ltd., Wuhan, 430070 China
| | - Yaoyao Zhao
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Liao Liao
- Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074 China
| | - Andrew C. Allan
- The New Zealand Institute for Plant and Food Research Limited, Auckland Mail Centre, Auckland, 1142 New Zealand
| | - Chongde Sun
- College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 China
| | - Yuquan Duan
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Xuan Li
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Donald Grierson
- College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 China
- Plant and Science Crop Division, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD UK
| | - Julian C. Verdonk
- Horticulture and Product Physiology, Department of Plant Sciences, Wageningen University, Wageningen, 6708 PD The Netherlands
| | - Kunsong Chen
- College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou, 310058 China
| | - Yuepeng Han
- Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan, 430074 China
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| |
Collapse
|
8
|
Nuvoli C, Fillion L, Lacoste Gregorutti C, Labbe D. Comparison of sensitivity to taste and astringency stimuli among vegans and omnivores. Physiol Behav 2023; 262:114092. [PMID: 36682431 DOI: 10.1016/j.physbeh.2023.114092] [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: 10/12/2022] [Revised: 12/19/2022] [Accepted: 01/16/2023] [Indexed: 01/21/2023]
Abstract
Taste perception plays a crucial role in determining food choices. It has been described in literature a relationship between diet composition and taste perception. Nowadays, with the rising concern in climate change and animal welfare, the number of people following a vegan diet is increasing to become a real trend. Research about differences in taste perception between vegan and omnivore is lacking. The aim of the study was to compare detection threshold for bitter, sour, umami and astringency stimuli (quinine monohydrochloride dihydrate, citric acid anhydrous, monosodium glutamate and tannic acid, respectively) participants following a vegan diet (n=24) and participants following an omnivore diet (n=30). Participants reported their consumption frequency for main food categories. The mean detection thresholds between the two groups narrowly missed significance with p-values of 0.07, 0.08, 0.06, for bitter, umami and astringency perception, respectively. No differences were found for sour taste (p-value=0.33). Further research is required to validate such findings and to understand the origin of the relationship between diet style and taste sensitivity.
Collapse
Affiliation(s)
| | | | | | - David Labbe
- Société des Produits Nestlé SA, Switzerland.
| |
Collapse
|
9
|
Wang X, Wang L, Xia M, Teng F, Chen X, Huang R, Zhou J, Xiao J, Zhai L. Variations in the TAS2R38 gene among college students in Hubei. Hereditas 2022; 159:46. [PMID: 36529808 PMCID: PMC9762079 DOI: 10.1186/s41065-022-00260-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Accepted: 12/05/2022] [Indexed: 12/23/2022] Open
Abstract
BACKGROUND The bitter taste receptor gene TAS2R38 is a member of the human TAS2R gene family. Polymorphisms in TAS2R38 affect the ability to taste the bitterness of phenylthiourea (PTC) compounds, thus affecting an individual's food preference and health status. METHODS We investigated polymorphisms in the TAS2R38 gene and the sensitivity to PTC bitterness among healthy Chinese college students in Hubei province. The association of TAS2R38 polymorphisms and PTC sensitivity with body mass index (BMI), food preference, and health status was also analyzed. A total of 320 healthy college students were enrolled (male: 133, female: 187; aged 18-23 years). The threshold value method was used to measure the perception of PTC bitterness, and a questionnaire was used to analyze dietary preferences and health status. Polymerase chain reaction (PCR) was used to analyze polymorphisms at three common TAS2R38 loci (rs713598, rs1726866, and rs10246939). RESULTS In our study population, 65.00% of individuals had medium sensitivity to the bitterness of PTC; in contrast, 20.94% were highly sensitive to PTC bitterness, and 14.06% were not sensitive. For the TAS2R38 gene, the PAV/PAV and PAV/AAI diplotypes were the most common (42.19% and 40.63%, respectively), followed by the homozygous AVI/AVI (8.75%) and PAV/AVI (5.00%) diplotypes. CONCLUSION There was a significant correlation between the sensitivity to PTC bitterness and sex, but there was no correlation between the common diplotypes of TAS2R38 and gender. Polymorphisms in the TAS2R38 gene were associated with the preference for tea, but not with one's native place, BMI, health status, or other dietary preferences. There was no significant correlation between the perception of PTC bitterness and one's native place, BMI, dietary preference, or health status. We hope to find out the relationship between PTC sensitivity and TAS2R38 gene polymorphisms and dietary preference and health status of Chinese population through this study, providing relevant guidance and suggestions for dietary guidance and prevention of some chronic diseases in Chinese population.
Collapse
Affiliation(s)
- Xiaojun Wang
- grid.412979.00000 0004 1759 225XSchool of Basic Medicine, Hubei University of Arts and Science, Xiangyang, 441053 China
| | - Lin Wang
- grid.412979.00000 0004 1759 225XXiangyang Stomatological Hospital, Affiliated Stomatological Hospital of Hubei University of Arts and Science, 441003 Xiangyang, China
| | - Mengwei Xia
- grid.412979.00000 0004 1759 225XSchool of Basic Medicine, Hubei University of Arts and Science, Xiangyang, 441053 China
| | - Feng Teng
- grid.412979.00000 0004 1759 225XSchool of Basic Medicine, Hubei University of Arts and Science, Xiangyang, 441053 China
| | - Xuejiao Chen
- grid.412979.00000 0004 1759 225XSchool of Basic Medicine, Hubei University of Arts and Science, Xiangyang, 441053 China
| | - Rufeng Huang
- grid.412979.00000 0004 1759 225XSchool of Basic Medicine, Hubei University of Arts and Science, Xiangyang, 441053 China
| | - Jiahao Zhou
- grid.412979.00000 0004 1759 225XSchool of Basic Medicine, Hubei University of Arts and Science, Xiangyang, 441053 China
| | - Juan Xiao
- grid.412979.00000 0004 1759 225XSchool of Basic Medicine, Hubei University of Arts and Science, Xiangyang, 441053 China
| | - Lihong Zhai
- grid.412979.00000 0004 1759 225XSchool of Basic Medicine, Hubei University of Arts and Science, Xiangyang, 441053 China
| |
Collapse
|
10
|
Liu ZW, Shi XY, Duan SM, Nian B, Chen LJ, Zhang GH, Lv CY, Ma Y, Zhao M. Multiomics analysis of the mechanisms behind flavonoid differences between purple and green tender shoots of Camellia sinensis var. assamica. G3 (BETHESDA, MD.) 2022; 13:6808630. [PMID: 36342187 PMCID: PMC9911070 DOI: 10.1093/g3journal/jkac297] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Accepted: 10/27/2022] [Indexed: 11/09/2022]
Abstract
Flavonoids are rich in tea plants (Camellia sinensis), and responsible for the flavor and healthful benefits of tea beverage. The anthocyanin levels in the purple tender shoots are higher than in the general green leaves of tea plant, which provide special materials to search metabolic mechanisms of flavonoid enrichment in plant. In this work, flavonoid differences between purple and green shoots from tea cultivars "Zijuan" (ZJ) and "Yunkang10" (YK-10) were investigated through metabolomic analysis, and mechanisms for their difference were surveyed by comparative transcriptomic and proteomic analysis. Levels of 34 flavonoids were different between ZJ and YK-10 shoots. Among them, 8 and 6 were marker metabolites in ZJ and YK-10, respectively. The differentially expressed genes (DEGs), differentially expressed proteins (DEPs), and different-level metabolites (DLMs) between ZJ and YK-10 were researched, respectively; and interactions including DEG-DLM, DEP-DLM, DEG-DEP, and DEG-DEP-DLM were analyzed; the contents of 18 characteristic flavonoids in tea leaves and expressions of 34 flavonoid metabolic genes were measured to verify the omics results. Integrated above analyses, a proposed model of flavonoids biosynthesis in tea shoots were established. The differential expression of the leucoanthocyanidin reductase (LAR), anthocyanidin synthase (ANS), anthocyanidin reductase (ANR), UDPG-flavonoid glucosyltransferase (UGT) 75L12 and 94P1 at gene level, and the ANS, ANR, and UGT78A15 at protein level, were closely associated with differences in flavonoids between ZJ and YK-10 shoot. Together, this study provides new information on the flavonoid accumulation mechanism in tea plant.
Collapse
Affiliation(s)
| | | | | | - Bo Nian
- College of Tea Science, State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, and National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Li-Jiao Chen
- College of Tea Science, State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, and National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Guang-Hui Zhang
- College of Tea Science, State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, and National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Cai-You Lv
- College of Tea Science, State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, and National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yan Ma
- College of Tea Science, State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, and National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Ming Zhao
- Corresponding author: College of Tea Science, State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, and National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, No. 452, Fengyuan Road, Kunming, Yunnan 650201, China.
| |
Collapse
|
11
|
Matukas M, Starkute V, Zokaityte E, Zokaityte G, Klupsaite D, Mockus E, Rocha JM, Ruibys R, Bartkiene E. Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer. Foods 2022; 11:foods11152317. [PMID: 35954083 PMCID: PMC9368685 DOI: 10.3390/foods11152317] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/29/2022] [Accepted: 07/29/2022] [Indexed: 01/03/2023] Open
Abstract
Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.
Collapse
Affiliation(s)
- Mazvydas Matukas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Egle Zokaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal;
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Str. 58, LT-44244 Kaunas, Lithuania;
| | - Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
- Correspondence: ; Tel.: +370-601-35837
| |
Collapse
|
12
|
Liang L, Liu Y, Liu Y, Gan S, Mao X, Wang Y. Untargeted metabolomics analysis based on HS-SPME-GC-MS and UPLC-Q-TOF/MS reveals the contribution of stem to the flavor of Cyclocarya paliurus herbal extract. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
13
|
The Fasting and Shifted Timing (FAST) of Eating Study: A pilot feasibility randomized crossover intervention assessing the acceptability of three different fasting diet approaches. Appetite 2022; 176:106135. [PMID: 35716852 DOI: 10.1016/j.appet.2022.106135] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 05/26/2022] [Accepted: 06/08/2022] [Indexed: 11/23/2022]
Abstract
BACKGROUND AND AIMS The aim of this study is to assess the acceptability of following three different fasting protocols [Early Time-restricted Feeding (eTRF; eating majority of kcals before 5pm), Time-restricted Feeding (TRF; restricting feeding window to 8 h/d), or Alternate Day Fasting (ADF; complete fasting every other day)]. METHODS In this remotely delivered six-week crossover intervention, participants were randomly assigned to follow either an eTRF, TRF, or ADF diet for one week, followed by a one-week washout period. Participants followed all three diets and completed questionnaires assessing self-reported weight, energy intake, dietary acceptability (Food Acceptability Questionnaire), and facilitators and barriers to adhering to each diet. Differences in main outcomes (e.g., dietary acceptability and weight loss) were assessed via repeated measures ANOVA. RESULTS A total of 32 of participants began the study (mean BMI of 32.6 ± 6.0 kg/m2). There were no differences in kcals or weight loss among the three diets. Dietary acceptability was higher on the TRF diet (54.1 ± 8.2) than the eTRF (50.2 ± 6.6, p = 0.02) or ADF (48.0 ± 7.9, p = 0.004) diets. The majority of participants (71%) indicated the TRF diet was the easiest to follow and 75% said that ADF was the most difficult. Participants cited having a mobile app to track their diet and being provided with menu plans would help facilitate adherence with their diets. CONCLUSIONS This study found that acceptability was highest for an TRF diet and lowest for ADF, with no differences in weight loss or change in energy intake among the TRF, ADF, or eTRF groups. CLINICAL TRIALS GOV IDENTIFIER NCT04527952.
Collapse
|
14
|
Identification of Human Brain Proteins for Bitter-Sweet Taste Perception: A Joint Proteome-Wide and Transcriptome-Wide Association Study. Nutrients 2022; 14:nu14102177. [PMID: 35631318 PMCID: PMC9143225 DOI: 10.3390/nu14102177] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/17/2022] [Accepted: 05/20/2022] [Indexed: 02/04/2023] Open
Abstract
Objective: Bitter or sweet beverage perception is associated with alterations in brain structure and function. Our aim is to analyze the genetic association between bitter or sweet beverage perception and human brain proteins. Materials and methods: In our study, 8356 and 11,518 proteins were first collected from two reference datasets of human brain proteomes, the ROS/MAP and Banner. The bitter or sweet beverage perception-related proteome-wide association studies (PWAS) were then conducted by integrating recent genome-wide association study (GWAS) data (n = 422,300) of taste perception with human brain proteomes. The human brain gene expression profiles were collected from two reference datasets, including the brain RNA-seq (CBR) and brain RNA-seq splicing (CBRS). The taste perception-related transcriptome-wide association studies (TWAS) were finally performed by integrating the same GWAS data with human brain gene expression profiles to validate the PWAS findings. Results: In PWAS, four statistically significant proteins were identified using the ROS/MAP and then replicated using the Banner reference dataset (all permutated p < 0.05), including ABCG2 for total bitter beverages and tea, CPNE1 for total bitter beverage, ACTR1B for artificially sweetened beverages, FLOT2 for alcoholic bitter beverages and total sweet beverages. In TWAS analysis, six statistically significant genes were detected by CBR and confirmed by the CBRS reference dataset (all permutated p < 0.05), including PIGG for total bitter beverages and non-alcoholic bitter beverages, C3orf18 for total bitter beverages, ZSWIM7 for non-alcoholic bitter beverages, PEX7 for coffee, PKP4 for tea and RPLP2 for grape juice. Further comparison of the PWAS and TWAS found three common statistically significant proteins/genes identified from the Banner and CBR reference datasets, including THBS4 for total bitter beverages, CA4 for non-alcoholic bitter beverages, LIAS for non-grape juices. Conclusions: Our results support the potential effect of bitter or sweet beverage perception on brain function and identify several candidate brain proteins for bitter or sweet beverage perception.
Collapse
|
15
|
Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction. NPJ Sci Food 2022; 6:19. [PMID: 35396555 PMCID: PMC8993863 DOI: 10.1038/s41538-022-00134-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Accepted: 02/01/2022] [Indexed: 11/26/2022] Open
Abstract
Coffee is typically brewed by extracting roasted and milled beans with hot water, but alternative methods such as cold brewing became increasingly popular over the past years. Cold-brewed coffee is attributed to health benefits, fewer acids, and bitter substances. But the preparation of cold brew typically needs several hours or even days. To create a cold-brew coffee within a few minutes, we present an approach in which an ultrashort-pulsed laser system is applied at the brewing entity without heating the powder suspension in water, efficiently extracting caffeine and aromatic substances from the powder. Already 3 min irradiation at room temperature leads to a caffeine concentration of 25 mg caffeine per 100 ml, comparable to the concentrations achieved by traditional hot brewing methods but comes without heating the suspension. Furthermore, the liquid phase’s alkaloid content, analyzed by reversed-phase liquid chromatography coupled to high-resolution mass spectrometry, is dominated by caffeine and trigonelline and is comparable to traditional cold-brewed coffee rather than hot-brewed coffee. Furthermore, analyzing the head-space of the prepared coffee variants, using in-tube extraction dynamic head-space followed by gas chromatography coupled to mass spectrometry, gives evidence that the lack of heating leads to the preservation of more (semi-)volatile substances like pyridine, which provide cold-brew coffee its unique taste. This pioneering study may give the impetus to investigate further the possibility of cold-brewing coffee, accelerated by more than one order of magnitude, using ultrafast laser systems.
Collapse
|
16
|
Zhu Y, Zhang X, Du P, Wang Z, Luo P, Huang Y, Liu Z, Zhang H, Chen W. Dietary herbaceous mixture supplementation reduced hepatic lipid deposition and improved hepatic health status in post-peak laying hens. Poult Sci 2022; 101:101870. [PMID: 35472740 PMCID: PMC9061633 DOI: 10.1016/j.psj.2022.101870] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 02/07/2023] Open
Abstract
Fatty liver hemorrhagic syndrome is characterized by hepatic damage and hemorrhage impairing animal welfare in birds, which was well-known to be moderately relieved through dietary choline chloride supplementation in laying hens. Chinese herb has been proven to exert a positive role on hepatic health in human and rodents. Here, we investigated the effect of herbaceous mixture (HM), which consists of Andrographis paniculate, Silybum marianum, Azadirachta Indica, and Ocimum basilicum (2:3.5:1:2), on the hepatic lipid metabolism and health status in laying hens. A total of 240 Hy-line Brown hens (389-day-old) were randomly fed the basal diet with 0 mg/kg choline chloride (negative control, NC), 1,000 mg/kg choline chloride (control, Ctrl), or 300 mg/kg HM for 28 d. Birds fed HM diet exhibited lower serum triglyceride (TG) and low-density lipoprotein cholesterol concentration, and higher high-density lipoprotein cholesterol level than those received NC and Ctrl diets (P < 0.05). When compared to control and NC group, the diets with HM decreased the contents of total cholesterol and TG in liver, as well as upregulated the mRNA abundance of hepatic hormone-sensitive lipase and lipoprotein lipase. Meanwhile, the hepatic area and diameter of steatosis vacuoles were also decreased by dietary HM administration (P < 0.05), which accompanied by decreased serum alanine aminotransferase activity (P < 0.05). Birds fed HM diets enhanced the hepatic antioxidative capacity than those received NC and Ctrl diet. Dietary HM depressed the mRNA level of inflammatory cytokine as compared to NC but not Ctrl group. Collectively, the diet with 300 mg/kg HM has a favorable effect in decreasing the lipid deposition and protecting liver injury by alleviating hepatic oxidant stress and inflammation in post-peak laying hens.
Collapse
Affiliation(s)
- Yao Zhu
- College of Animal Science and Technology, Key Laboratory of Animal Biochemistry and Nutrition, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China
| | - Xiangli Zhang
- College of Animal Science and Technology, Key Laboratory of Animal Biochemistry and Nutrition, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China
| | - Pengfei Du
- College of Animal Science and Technology, Key Laboratory of Animal Biochemistry and Nutrition, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China
| | - Ziyang Wang
- College of Animal Science and Technology, Key Laboratory of Animal Biochemistry and Nutrition, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China
| | - Pengna Luo
- College of Animal Science and Technology, Key Laboratory of Animal Biochemistry and Nutrition, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China
| | - Yanqun Huang
- College of Animal Science and Technology, Key Laboratory of Animal Biochemistry and Nutrition, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China
| | - Zhenhua Liu
- Henan Jinqianguo Bio Tech Co., Ltd, Zhengzhou 477150, China
| | - Huaiyong Zhang
- College of Animal Science and Technology, Key Laboratory of Animal Biochemistry and Nutrition, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China
| | - Wen Chen
- College of Animal Science and Technology, Key Laboratory of Animal Biochemistry and Nutrition, Ministry of Agriculture, Henan Agricultural University, Zhengzhou 450002, China.
| |
Collapse
|
17
|
Comparative Analysis of Purine Alkaloids and Main Quality Components of the Three Camellia Species in China. Foods 2022; 11:foods11050627. [PMID: 35267260 PMCID: PMC8909160 DOI: 10.3390/foods11050627] [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: 01/15/2022] [Revised: 02/12/2022] [Accepted: 02/14/2022] [Indexed: 12/10/2022] Open
Abstract
Tea (Camelliasinensis var. sinensis) is a widely consumed caffeine-containing beverage, however the Camellia genus also includes other species, which are consumed as tea in their local growing regions. Presently, HPLC analysis assessed 126 unique Camellia germplasms belonging to three Camellia species, C. sinensis var. pubilimba Chang (Csp), C. gymnogyna Chang (CgC) and C. crassicolumna Chang (CcC). Theobromine was the predominant purine alkaloid in all species, representing over 90% of purine alkaloids in Csp and CgC, and 50% in CcC. Significant variability existed in purine alkaloid patterns both between and within species, and some germplasms possessed highly unique alkaloid profiles. Sensory evaluation and quality composition analysis of green tea products produced from the three Camellia species suggested their unsuitability for use in tea production due to their unpalatable flavor. The results of this study revealed the differences in purine alkaloids and main quality components between Camellia species and tea, which contributed to understand why tea, rather than other Camellia species, has become a popular beverage in the world after long-term artificial selection. In addition, unique alkaloid profiles suggest usefulness of these germplasm resources in future breeding of decaffeinated tea plant varieties and alkaloid metabolism research.
Collapse
|
18
|
Li MY, Xiao Y, Zhong K, Gao H. Study on taste characteristics and microbial communities in Pingwu Fuzhuan brick tea and the correlation between microbiota composition and chemical metabolites. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:34-45. [PMID: 35068549 PMCID: PMC8758844 DOI: 10.1007/s13197-021-04976-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/30/2020] [Accepted: 01/13/2021] [Indexed: 02/07/2023]
Abstract
Pingwu Fuzhuan brick tea (PWT) is considered the "Sichuan western road" border-selling tea. The taste and quality of Fuzhuan brick tea (FBT) is greatly influenced by microorganisms. Considering the dearth of studies on the taste and microbial community of PWT, this study aimed to investigate the taste characteristics using electronic tongue system and microbial community structures using high-throughput sequencing, followed by comparison with FBT from other regions and determining the correlation between microbial communities and chemical compositions. The taste strengths of sweetness, bitterness, umami and astringency in PWT were all at lower level compared to other regions FBT. Regarding microbial diversity, the fungal communities in PWT were distinct from those of other regions FBT in terms of taxonomic composition and abundance. Unclassified_k_Fungi and Aspergillus were the most dominant fungal genera in PWT. Candidatus_Microthrix, norank_f_Saprospiraceae, and norank_c_C10-SB1A were dominant bacterial genera in PWT, only distinct from those in Hunan FBT (HNT). Principal component analysis results showed that fungal or bacterial community structures of PWT and other regions FBT were distinctly different. Correlation analysis revealed important links between the top 50 microbial populations and metabolites. SUPPLEMENTARY INFORMATION The online version of this article contains supplementary material available at (10.1007/s13197-021-04976-y).
Collapse
Affiliation(s)
- Mao-Yun Li
- grid.13291.380000 0001 0807 1581College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065 China
| | - Yue Xiao
- grid.13291.380000 0001 0807 1581College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065 China
| | - Kai Zhong
- grid.13291.380000 0001 0807 1581College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065 China
| | - Hong Gao
- grid.13291.380000 0001 0807 1581College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 610065 China
| |
Collapse
|
19
|
McClure AP, Hopfer H, Grün IU. Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics. Curr Res Food Sci 2022; 5:167-174. [PMID: 35072104 PMCID: PMC8761865 DOI: 10.1016/j.crfs.2022.01.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/06/2022] [Accepted: 01/06/2022] [Indexed: 11/30/2022] Open
Abstract
Chocolate is a highly appreciated food around the world which is rich in polyphenols but usually sweetened to mask inherent bitterness and astringency. Here we aim to determine how roast time and temperature in cacao roasting affect bitterness intensity and consumer liking of chocolate. We have also determined the relationship between consumer liking and perceived bitterness, astringency, sourness, sweetness, and cocoa intensity. Unroasted cacao from three different origins was roasted according to a designed experiment into a total of 27 treatments which were evaluated for overall liking and sensory attribute intensities by 145 chocolate consumers. We demonstrate that bitterness, sourness and astringency of 100% chocolate can be reduced through optimizing roasting temperature and time. Reduction of bitterness, sourness and astringency were significantly correlated with increased acceptability of the unsweetened chocolate samples. Aside from roasting, cacao origin including base levels of bitterness, astringency, and sourness should also be considered when optimizing consumer acceptability. Perceived cocoa flavor intensity, being highly positively correlated to liking, is likely to also be an important consideration for raw material selection. As for optimal roast profiles, for the cacao origins in our study, more intense roasting conditions such as 20 min at 171 °C, 80 min at 135 °C, and 54 min at 151 °C, all led to the most acceptable unsweetened chocolate. Conversely, for the purposes of optimizing consumer acceptability, our data do not support the use of raw or lightly roasted cacao, such as 0 min at 24 °C, 11 min at 105 °C, or 55 min at 64 °C. Bitterness and astringency in chocolate can be reduced through optimizing roasting. Bitterness, sourness, and astringency are negatively correlated to consumer liking. Sweetness and cocoa intensity are correlated with increased liking of chocolate. Generally, more intense roasting conditions lead to more acceptable chocolate. Use of raw or lightly roasted cacao leads to less acceptable chocolate.
Collapse
Affiliation(s)
- Alan P. McClure
- Patric Chocolate, 6601 Stephens Station Rd, Ste 109, Columbia, MO, 65202, USA
| | - Helene Hopfer
- Department of Food Science, The Pennsylvania State University, University Park, PA, 16802, USA
- Corresponding author. Department of Food Science, The Pennsylvania State University, 218 Rodney A. Erickson Food Science Building University Park, PA, 16802, USA.
| | - Ingolf U. Grün
- Department of Food Science, University of Missouri, Columbia, MO, 65211, USA
| |
Collapse
|
20
|
Lazzari A, Barbosa HD, Filho ERM, Dada AP, Saraiva BR, Matumoto‐Pintro PT. Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz. J SENS STUD 2021. [DOI: 10.1111/joss.12731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anderson Lazzari
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Heloisa Dias Barbosa
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | | | - Ana Paula Dada
- Departamento de Engenharia de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Bianka Rocha Saraiva
- Programa de Pós‐Graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | | |
Collapse
|
21
|
Cornelis MC, van Dam RM. Genetic determinants of liking and intake of coffee and other bitter foods and beverages. Sci Rep 2021; 11:23845. [PMID: 34903748 PMCID: PMC8669025 DOI: 10.1038/s41598-021-03153-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
Coffee is a widely consumed beverage that is naturally bitter and contains caffeine. Genome-wide association studies (GWAS) of coffee drinking have identified genetic variants involved in caffeine-related pathways but not in taste perception. The taste of coffee can be altered by addition of milk/sweetener, which has not been accounted for in GWAS. Using UK and US cohorts, we test the hypotheses that genetic variants related to taste are more strongly associated with consumption of black coffee than with consumption of coffee with milk or sweetener and that genetic variants related to caffeine pathways are not differentially associated with the type of coffee consumed independent of caffeine content. Contrary to our hypotheses, genetically inferred caffeine sensitivity was more strongly associated with coffee taste preferences than with genetically inferred bitter taste perception. These findings extended to tea and dark chocolate. Taste preferences and physiological caffeine effects intertwine in a way that is difficult to distinguish for individuals which may represent conditioned taste preferences.
Collapse
Affiliation(s)
- Marilyn C Cornelis
- Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, 680 North Lake Shore Drive, Suite 1400, Chicago, IL, 60611, USA.
| | - Rob M van Dam
- Department of Exercise and Nutrition Sciences, Milken Institute School of Public Health, The George Washington University, Washington, DC, USA
- Department of Epidemiology, Milken Institute School of Public Health, The George Washington University, Washington, DC, USA
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| |
Collapse
|
22
|
Identification and Classification of the Tea Samples by Using Sensory Mechanism and Arduino UNO. INVENTIONS 2021. [DOI: 10.3390/inventions6040094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Tea is the most popular hot beverageworldwide. In 2020, the value of the global tea market was almost USD 200 billion, and is estimated to reach up to USD 318 billion by the year 2025. Tea has been included as part ofa regular diet for centuries because of its various health benefits. However, tea is acidic, and over-consumption causes heat problems, disturbance of the sleep cycle, tooth erosion, and low calcium absorption in the body. Strong tea concentration is very harmful and toxic. The safe consumption of tea should be guaranteed. The treatment applied in this research work is on sensory mechanisms and Arduino UNO. The objective of this paper is to find out community interest in a particular tea species and inform them about tea overdose.The acidity is mapped with tea taste in terms of strong, medium, and low flavors. Based on the data analysis, the results differentiatethe acidity level of black tea (pH: 3.89–4.08) as very high, green tea (pH: 4.68–4.70) is in the 2nd position, and the energy drink Herbalife Nutrition (pH: 5.59–5.64) is the least acidic comparatively, with a proportion ratio 1:10 of tea to water. Experimental analysis reveals that in the additives, lemon is most acidic, followed byginger, lemongrass, and Tulasi.
Collapse
|
23
|
Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets. Foods 2021; 10:foods10112704. [PMID: 34828985 PMCID: PMC8619387 DOI: 10.3390/foods10112704] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/26/2021] [Accepted: 11/03/2021] [Indexed: 12/27/2022] Open
Abstract
Taste perception plays an undisputed role in food choice, preference, and intake. Recent literature suggests that individual diet and taste sensitivity may have a reciprocal relationship, with evidence highlighting that specific diets can alter taste sensitivities. Commensurate with an increase in the prevalence of plant-based diets is the importance of investigating if following a vegetarian or vegan diet is associated with altered taste sensitivities. In this study, the taste detection thresholds for six compounds (i.e., sweet-sucrose, salty-sodium chloride, sour-citric acid, umami-monosodium glutamate, MSG, bitter-caffeine, and metallic-iron II sulphate heptahydrate) were measured for a total of 80 healthy, New Zealand European females aged 18-45 years old, who were categorised as 22 vegans, 23 vegetarians, and 35 omnivores. Each participant's detection thresholds to these compounds were measured across two sessions, using an ascending Method of Limits with two-alternative-forced-choice presentations. The threshold data were analysed using both multivariate (i.e., principal component analysis) and univariate (i.e., ANCOVA) techniques to assess differences across the three types of diet. Multivariate analysis suggested that the omnivore group had distinct taste sensitivity patterns across the six compounds compared to the vegetarian or vegan group, which were characterised by relatively heightened sensitivity to metallic and lowered sensitivity to sweetness. Furthermore, the vegetarian group was shown to have a significantly lower detection threshold to bitterness (i.e., caffeine) relative to the other two groups (p < 0.001). While future study is required to investigate the cause-effect relationship between individual diet and taste sensitivities, the present study provides a systematic evaluation of taste sensitivities of individuals following distinct diets. This information may be valuable to future gustatory research as well as to food manufacturers.
Collapse
|
24
|
Effect of caffeine on alcohol drinking in mice. Alcohol 2021; 94:1-8. [PMID: 33781922 DOI: 10.1016/j.alcohol.2021.03.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/20/2021] [Accepted: 03/22/2021] [Indexed: 12/25/2022]
Abstract
Mixing alcohol (ethanol) with caffeinated beverages continues to be a common and risky practice. Energy drinks are one type of caffeinated beverage that may be especially problematic when used as mixers, due to their relatively high caffeine content in combination with their highly sweetened flavor profile. The present study used a mouse model of limited-access drinking and lickometer circuitry to examine the effects of an energy drink anid its caffeine content on ethanol consumption. Predictably, the highly sweetened energy drink significantly increased ethanol intake compared to a plain ethanol solution (6.34 ± 0.2 vs. 5.01 ± 0.3 g/kg; Cohen's d = 1.79). Interestingly, adulterating a plain ethanol solution with the same concentration of caffeine (without sweetener) found in the energy drink also increased ethanol intake (5.47 ± 0.3 vs. 4.11 ± 0.3 g/kg; Cohen's d = 1.4). A lower concentration of caffeine was without effect on ethanol drinking. Interestingly, plain caffeine solutions at both tested concentrations provoked high numbers of bottle contacts, indicating that the mice found the solution palatable. These findings suggest that altering the bitterness profile of an ethanol solution with the addition of caffeine can increase intake in a similar manner as sweetening the solution. Further, the findings underscore the importance of taste in motivating ethanol consumption and the potential role that caffeine can have in this process.
Collapse
|
25
|
Sensory Profile, Shelf Life, and Dynamics of Bioactive Compounds during Cold Storage of 17 Edible Flowers. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7070166] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In this study, 17 edible flowers (Allium ursinum L., Borago officinalis L., Calendula officinalis L., Centaurea cyanus L., Cichorium intybus L., Dianthus carthusianorum L., Lavandula angustifolia Mill., Leucanthemum vulgare (Vaill.) Lam., Paeonia officinalis L., Primula veris L., Robinia pseudoacacia L., Rosa canina L., Rosa pendulina L., Salvia pratensis L., Sambucus nigra L., Taraxacum officinale Weber, and Tropaeolum majus L.) were investigated to assess their sensory profile at harvest and their shelf life and bioactive compounds dynamics during cold storage. The emerging market of edible flowers lacks this information; thus, the characteristics and requirements of different flower species were provided. In detail, a quantitative descriptive analysis was performed by trained panelists at flower harvest, evaluating 10 sensory descriptors (intensity of sweet, sour, bitter, salt, smell, specific flower aroma, and herbaceous aroma; spiciness, chewiness, and astringency). Flower visual quality, biologically active compounds content (total polyphenols and anthocyanins), and antioxidant activity (FRAP, DPPH, and ABTS assays) were evaluated both at harvest and during storage at 4 °C for 14 days to assess their shelf life. Generally, species had a wide range of peculiar sensory and phytochemical characteristics at harvest, as well as shelf life and bioactive compounds dynamics during postharvest. A strong aroma was indicated for A. ursinum, D. carthusianorum, L. angustifolia, and L. vulgare, while B. officinalis and C. officinalis had very low values for all aroma and taste descriptors, resulting in poor sensory profiles. At harvest, P. officinalis, R. canina, and R. pendulina exhibited the highest values of polyphenols (884–1271 mg of gallic acid equivalents per 100 g) and antioxidant activity (204–274 mmol Fe2+/kg for FRAP, 132–232 and 43–58 µmol of Trolox equivalent per g for DPPH and ABTS). The species with the longest shelf life in terms of acceptable visual quality was R. pendulina (14 days), followed by R. canina (10 days). All the other species lasted seven days, except for C. intybus and T. officinale that did not reach day 3. During cold storage, the content of bioactive compounds differed, as total phenolics followed a different trend according to the species and anthocyanins remained almost unaltered for 14 days. Considering antioxidant activity, ABTS values were the least variable, varying in only four species (A. ursinum, D. carthusianorum, L. angustifolia, and P. officinalis), while both DPPH and FRAP values varied in eight species. Taken together, the knowledge of sensory profiles, phytochemical characteristics and shelf life can provide information to select suitable species for the emerging edible flower market.
Collapse
|
26
|
Abstract
The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will be mentioned in this paper. However, the aftertaste is an important component of the beer-tasting experience and acceptance. The aftertaste, including astringency, may largely influence consumers’ consumption preference and behavior. Bitterness is one of the main, desirable characteristics of beer, but to an untrained consumer, it can often be mistaken with astringency. This review aims to describe the differences between these two properties. Both attributes derive from the same beer components, polyphenols from barley and hop, but there is a distinctive difference between them. To understand the complexity of bitterness and astringency, polyphenols behavior, characteristics, and stability during the brewing process are also described in this review.
Collapse
|
27
|
Suárez-Estrella D, Borgonovo G, Buratti S, Ferranti P, Accardo F, Pagani MA, Marti A. Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111234] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
28
|
Mikołajczyk-Stecyna J, Malinowska AM, Mlodzik-Czyzewska M, Chmurzynska A. Coffee and tea choices and intake patterns in 20-to-40 year old adults. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104115] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
29
|
Environmental Conditions and Agronomical Factors Influencing the Levels of Phytochemicals in Brassica Vegetables Responsible for Nutritional and Sensorial Properties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041927] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Recently, the consumption of healthy foods has been related to the prevention of cardiovascular, degenerative diseases and different forms of cancers, underlying the importance of the diet for the consumer’s health. Fruits and vegetables contain phytochemicals that act as protective factors for the human body, through different mechanisms of action. Among vegetables, Brassica received a lot of attention in the last years for the phytochemical compounds content and antioxidant capacity that confer nutraceutical value to the product. The amount of healthy bioactive compounds present in the Brassica defines the nutritional quality. These molecules could belong to the class of antioxidant compounds (e.g., phenols, vitamin C, etc.), or to non-antioxidant compounds (e.g., minerals, glucosinolates, etc.). The amount of these compounds in Brassica vegetables could be influenced by several factors, depending on the genotypes, the environmental conditions and the cultivation techniques adopted. The aim of this study is to highlight the main phytochemical compounds present in brassicas used as a food vegetable that confer nutritional and sensorial quality to the final product, and to investigate the main factors that affect the phytochemical concentration and the overall quality of Brassica vegetables.
Collapse
|
30
|
Szymandera-Buszka K, Kobus-Cisowska J, Szymanowska-Powałowska D, Rezler R, Szczepaniak O, Marciniak G, Piechocka J, Jarzębski M. Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System. Int J Mol Sci 2021; 22:ijms22042029. [PMID: 33670768 PMCID: PMC7922246 DOI: 10.3390/ijms22042029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 02/13/2021] [Accepted: 02/15/2021] [Indexed: 11/16/2022] Open
Abstract
Lower levels of calcium in adults increase the risk for osteoporosis, and in children, low calcium levels can impact their potential adult height. The study objective was to analyze the bioavailability and physicochemical properties of a calcium preparation based on chicken eggs. The base calcium preparation was enriched with one of a variety of biologically active substances, inter alia, vitamin D3, vitamin K, lysine, lactose, magnesium chloride and inulin. The newly developed calcium preparations were subjected to structural analysis using X-ray diffraction and scanning electron microscopy, and the hydrodynamic diameter for the molecules was determined using the dynamic light scattering method and their zeta potential. To determine the optimum storage conditions of calcium preparations, their hygroscopicity and bulk density were determined. The calcium preparations were also added to selected food products, such as apple juice with mango, fruit dessert (jelly) and beef meatballs. The enriched food products were subjected to sensory analysis. The study demonstrated the significant influence of additives to calcium preparation in terms of its hygroscopicity and morphology. It was found that all products with the addition of analyzed preparations were characterized by high sensory desirability. The results presented in the study comprise the basis for the development of new food products, enriched with calcium.
Collapse
Affiliation(s)
- Krystyna Szymandera-Buszka
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland; (K.S.-B.); (O.S.); (J.P.)
| | - Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland; (K.S.-B.); (O.S.); (J.P.)
- Correspondence: ; Tel.: +48-61-848-7349
| | - Daria Szymanowska-Powałowska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland;
- Department of Pharmacognosy, Poznań University of Medical Sciences, ul. Heliodora Święcickiego 4, 60-781 Poznań, Poland
| | - Ryszard Rezler
- Department of Physics and Biophysics, Poznan University of Life Sciences, ul. Wojska Polskiego 38/42, 60-637 Poznań, Poland; (R.R.); (M.J.)
| | - Oskar Szczepaniak
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland; (K.S.-B.); (O.S.); (J.P.)
| | - Grzegorz Marciniak
- Department of Microeconomics and Food Economics, Poznan University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Justyna Piechocka
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland; (K.S.-B.); (O.S.); (J.P.)
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Poznan University of Life Sciences, ul. Wojska Polskiego 38/42, 60-637 Poznań, Poland; (R.R.); (M.J.)
| |
Collapse
|
31
|
Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products. Foods 2020; 9:foods9020209. [PMID: 32085389 PMCID: PMC7073785 DOI: 10.3390/foods9020209] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 01/29/2020] [Accepted: 02/13/2020] [Indexed: 12/18/2022] Open
Abstract
The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.
Collapse
|
32
|
Li L, Wang M, Pokharel SS, Li C, Parajulee MN, Chen F, Fang W. Effects of elevated CO 2 on foliar soluble nutrients and functional components of tea, and population dynamics of tea aphid, Toxoptera aurantii. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2019; 145:84-94. [PMID: 31675526 DOI: 10.1016/j.plaphy.2019.10.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 10/13/2019] [Accepted: 10/17/2019] [Indexed: 05/21/2023]
Abstract
The rising atmospheric CO2 concentration has shown to affect plant physiology and chemistry by altering plant primary and secondary metabolisms. Nevertheless, the impacts of elevated CO2 on plant nutrients and functional components of tea remain largely unknown, which will likely affect tea quality and taste under climate change scenario. Being sources of nutrients and secondary chemicals/metabolites for herbivorous insects, the variation in foliar soluble nutrients and functional components of tea plants resulting from CO2 enrichment will further affect the herbivorous insects' occurrence and feeding ecology. In this study, the tea aphid, Toxoptera aurantii was selected as the phloem-feeding herbivore to study the effects of elevated CO2 on foliar soluble nutrients and functional components of tea seedlings, and the population dynamics of T. aurantii. The results indicated that elevated CO2 enhanced the photosynthetic ability and improved the plant growth of tea seedlings compared with ambient CO2, with significant increases in net photosynthetic rate (+20%), intercellular CO2 concentration (+15.74%), leaf biomass (+15.04%) and root-to-shoot ratio (+8.08%), and significant decreases in stomatal conductance (-5.52%) and transpiration rate (-9.40%) of tea seedlings. Moreover, elevated CO2 significantly increased the foliar content of soluble sugars (+4.74%), theanine (+3.66%) and polyphenols (+12.01%) and reduced the foliar content of free amino acids (-9.09%) and caffeine (-3.38%) of tea seedlings compared with ambient CO2. Furthermore, the relative transcript levels of the genes of theanine synthetase (+18.64%), phenylalanine ammonia lyase (+49.50%), s'-adenosine methionine synthetase (+143.03%) and chalcone synthase (+61.86%) were up-regulated, and that of caffeine synthase (-56.91%) was down-regulated for the tea seedlings grown under elevated CO2 relative to ambient CO2. In addition, the foliar contents of jasmonic acid (+98.6%) and salicylic acid (+155.6%) also increased for the tea seedlings grown under elevated CO2 in contrast to ambient CO2. Also, significant increases in the population abundance of T. aurantii (+4.24%-41.17%) were observed when they fed on tea seedlings grown under elevated CO2 compared to ambient CO2. It is presumed that the tea quality and taste will be improved owing to the enhanced foliar soluble nutrients and functional components of tea seedlings under the climate change scenario, especially on account of the rising atmospheric CO2 concentration, while the climate change may exacerbate the occurrence of tea aphid, T. aurantii, despite the enhanced secondary defensive chemicals manifested by the CO2 enrichment.
Collapse
Affiliation(s)
- Likun Li
- Department of Entomology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Mengfei Wang
- Department of Entomology, Nanjing Agricultural University, Nanjing, 210095, China
| | | | - Chunxu Li
- Department of Entomology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Megha N Parajulee
- Texas A&M AgriLife Research and ExtensionCenter, Lubbock, TX79403, USA
| | - Fajun Chen
- Department of Entomology, Nanjing Agricultural University, Nanjing, 210095, China.
| | - Wanping Fang
- Department of Tea Science, College of Horticulture, Nanjing Agricultural University, China.
| |
Collapse
|
33
|
|
34
|
Xu S, Wang JJ, Wei Y, Deng WW, Wan X, Bao GH, Xie Z, Ling TJ, Ning J. Metabolomics Based on UHPLC-Orbitrap-MS and Global Natural Product Social Molecular Networking Reveals Effects of Time Scale and Environment of Storage on the Metabolites and Taste Quality of Raw Pu-erh Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12084-12093. [PMID: 31560531 DOI: 10.1021/acs.jafc.9b05314] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Raw Pu-erh tea (RPT) needs ageing before drinking. However, the influence from environment and time of storage on chemical profile and flavor of RPT is unclear. In this study, the RPTs stored in wet-hot or dry-cold environment for 1-9 years were assessed using metabolomics based on UHPLC-Orbitrap-MS and global natural product social (GNPS) feature-based molecular networking as well as electronic tongue measurement. The results exhibited that the chemical profiles of RPTs were similar at an early stage but started to differentiate from each other at the 5th and the 7th year in wet-hot and dry-cold environments. The discriminating features including N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (flavoalkaloids), unsaturated fatty acids, lysophosphatidylcholines, flavan-3-ols, amino acids, and flavonol-O-glycosides among the three chemical profiles were discovered and analyzed by means of multivariate statistics, GNPS multilibraries matching, and SIRIUS calculation. The metabolomic data were consistent with the results obtained through electronic tongue measurement.
Collapse
Affiliation(s)
- Shanshan Xu
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Jing-Jing Wang
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Guan-Hu Bao
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Zhongwen Xie
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Tie-Jun Ling
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| |
Collapse
|
35
|
Paravisini L, Soldavini A, Peterson J, Simons CT, Peterson DG. Impact of bitter tastant sub-qualities on retronasal coffee aroma perception. PLoS One 2019; 14:e0223280. [PMID: 31581213 PMCID: PMC6776322 DOI: 10.1371/journal.pone.0223280] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 09/17/2019] [Indexed: 12/02/2022] Open
Abstract
The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual bitter sub-qualities among the compounds were reported by Multidimensional Scaling (MDS) and Multiple Factor Analysis (MFA) analyses. Seven exemplar compounds were further selected to investigate the impact of taste sub-qualities on cross-modal flavor interactions. In general, the different bitter compounds, when paired with a coffee aroma isolate, significantly modified the perception of the retronasal coffee aroma profile. Interestingly, the three bitter compounds endogenous to coffee had the most similar impact on the coffee aroma profile. Further sensory analysis of these sample sets indicated no significant effect of the bitter compounds on the orthonasal perception. Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the volatile composition of the samples headspace also indicated negligible impact of the bitter compounds on aroma release. Altogether evidence of cross-modal interactions occurring at a higher cognitive level were demonstrated in a complex food sample, supporting the importance of multi-modal sensory integration on flavor perception.
Collapse
Affiliation(s)
- Laurianne Paravisini
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Ashley Soldavini
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Julie Peterson
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Christopher T. Simons
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Devin G. Peterson
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
- * E-mail:
| |
Collapse
|
36
|
Jayathirtha M, Whitham D, Stradtman S, Darie CC. Recent Applications of Mass Spectrometry at Clarkson University. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2019; 1140:771-785. [PMID: 31347084 DOI: 10.1007/978-3-030-15950-4_46] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Mass spectrometry (MS) is a powerful technique that has various applications including the identification and characterization of proteins, protein-protein interactions and protein post translational modifications, as well as other molecules (i.e. metabolites, lipids, nucleotides and polynucleotides). However, not too many undergraduate students within the USA and around the world have access to (and are trained in) MS. The undergraduate students in our department are taught to analyze proteomics and metabolomics data obtained from MS analysis, including de novo sequencing of peptides and to interpret the MS and MS/MS data acquired in positive and negative ionization modes. Here, we give some examples of MS data analyzed in the Biochemistry I class and then examples of some independent research projects performed by students over the years in the Biochemistry and Biotechnology laboratory, where MS is used for both proteins, peptides and metabolites analysis, thus demonstrating the applicability of MS analysis in diverse fields. The projects discussed include analysis of the protein content present in yogurt, beer, protein shakes, contact lenses, or milk of animal or vegetal origin.
Collapse
Affiliation(s)
- Madhuri Jayathirtha
- Biochemistry and Proteomics Group, Department of Chemistry and Biomolecular Science, Clarkson University, Potsdam, NY, USA
| | - Danielle Whitham
- Biochemistry and Proteomics Group, Department of Chemistry and Biomolecular Science, Clarkson University, Potsdam, NY, USA
| | - Sydney Stradtman
- Biochemistry and Proteomics Group, Department of Chemistry and Biomolecular Science, Clarkson University, Potsdam, NY, USA
| | - Costel C Darie
- Biochemistry and Proteomics Group, Department of Chemistry and Biomolecular Science, Clarkson University, Potsdam, NY, USA.
| |
Collapse
|
37
|
Fierro F, Giorgetti A, Carloni P, Meyerhof W, Alfonso-Prieto M. Dual binding mode of "bitter sugars" to their human bitter taste receptor target. Sci Rep 2019; 9:8437. [PMID: 31186454 PMCID: PMC6560132 DOI: 10.1038/s41598-019-44805-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Accepted: 05/22/2019] [Indexed: 12/21/2022] Open
Abstract
The 25 human bitter taste receptors (hTAS2Rs) are responsible for detecting bitter molecules present in food, and they also play several physiological and pathological roles in extraoral compartments. Therefore, understanding their ligand specificity is important both for food research and for pharmacological applications. Here we provide a molecular insight into the exquisite molecular recognition of bitter β-glycopyranosides by one of the members of this receptor subclass, hTAS2R16. Most of its agonists have in common the presence of a β-glycopyranose unit along with an extremely structurally diverse aglycon moiety. This poses the question of how hTAS2R16 can recognize such a large number of "bitter sugars". By means of hybrid molecular mechanics/coarse grained molecular dynamics simulations, here we show that the three hTAS2R16 agonists salicin, arbutin and phenyl-β-D-glucopyranoside interact with the receptor through a previously unrecognized dual binding mode. Such mechanism may offer a seamless way to fit different aglycons inside the binding cavity, while maintaining the sugar bound, similar to the strategy used by several carbohydrate-binding lectins. Our prediction is validated a posteriori by comparison with mutagenesis data and also rationalizes a wealth of structure-activity relationship data. Therefore, our findings not only provide a deeper molecular characterization of the binding determinants for the three ligands studied here, but also give insights applicable to other hTAS2R16 agonists. Together with our results for other hTAS2Rs, this study paves the way to improve our overall understanding of the structural determinants of ligand specificity in bitter taste receptors.
Collapse
Affiliation(s)
- Fabrizio Fierro
- Computational Biomedicine, Institute for Advanced Simulation IAS-5 and Institute of Neuroscience and Medicine INM-9, Forschungszentrum Jülich, Jülich, Germany
- Department of Biology, Rheinisch-Westfälische Technische Hochschule Aachen, Aachen, Germany
| | - Alejandro Giorgetti
- Computational Biomedicine, Institute for Advanced Simulation IAS-5 and Institute of Neuroscience and Medicine INM-9, Forschungszentrum Jülich, Jülich, Germany
- Department of Biotechnology, University of Verona, Verona, Italy
- JARA-HPC, IAS-5/INM-9 Computational Biomedicine, Forschungszentrum Jülich GmbH, Jülich, 52425, Germany
| | - Paolo Carloni
- Computational Biomedicine, Institute for Advanced Simulation IAS-5 and Institute of Neuroscience and Medicine INM-9, Forschungszentrum Jülich, Jülich, Germany
- JARA-HPC, IAS-5/INM-9 Computational Biomedicine, Forschungszentrum Jülich GmbH, Jülich, 52425, Germany
- Department of Physics, Rheinisch-Westfälische Technische Hochschule Aachen, Aachen, Germany
- VNU Key Laboratory "Multiscale Simulation of Complex Systems", VNU University of Science, Vietnam National University, Hanoi, Vietnam
| | - Wolfgang Meyerhof
- Center for Integrative Physiology and Molecular Medicine (CIPMM), Saarland University, Homburg, Germany
| | - Mercedes Alfonso-Prieto
- Computational Biomedicine, Institute for Advanced Simulation IAS-5 and Institute of Neuroscience and Medicine INM-9, Forschungszentrum Jülich, Jülich, Germany.
- JARA-HPC, IAS-5/INM-9 Computational Biomedicine, Forschungszentrum Jülich GmbH, Jülich, 52425, Germany.
- Cécile and Oskar Vogt Institute for Brain Research, Medical Faculty, Heinrich Heine University Düsseldorf, Düsseldorf, Germany.
| |
Collapse
|
38
|
Abstract
This chapter summarizes the available data about taste receptor functions and their role in perception of food with emphasis on the human system. In addition we illuminate the widespread presence of these receptors throughout the body and discuss some of their extraoral functions. Finally, we describe clinical aspects where taste receptor signaling could be relevant.
Collapse
Affiliation(s)
- Jonas C Töle
- Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Maik Behrens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Wolfgang Meyerhof
- Center for Integrative Physiology and Molecular Medicine, Saarland University, Homburg, Germany.
| |
Collapse
|
39
|
Automated facial expression analysis for emotional responsivity using an aqueous bitter model. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.04.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
40
|
Suárez-Estrella D, Torri L, Pagani MA, Marti A. Quinoa bitterness: causes and solutions for improving product acceptability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4033-4041. [PMID: 29485194 DOI: 10.1002/jsfa.8980] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 02/13/2018] [Accepted: 02/21/2018] [Indexed: 06/08/2023]
Abstract
Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentation or germination, are able to mask the bitterness with aroma compounds and/or sugar formation. This review presents the major sources of the undesirable sensory attributes of quinoa, including bitterness, and various ways of counteracting the negative characteristics of quinoa. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Diego Suárez-Estrella
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, Milan, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, Bra, CN, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, Milan, Italy
| |
Collapse
|
41
|
Tempère S, Marchal A, Barbe JC, Bely M, Masneuf-Pomarede I, Marullo P, Albertin W. The complexity of wine: clarifying the role of microorganisms. Appl Microbiol Biotechnol 2018; 102:3995-4007. [PMID: 29552694 DOI: 10.1007/s00253-018-8914-8] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 03/01/2018] [Accepted: 03/02/2018] [Indexed: 12/21/2022]
Abstract
The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.
Collapse
Affiliation(s)
- Sophie Tempère
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Axel Marchal
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Jean-Christophe Barbe
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Bordeaux Sciences Agro, 33170, Gradignan, France
| | - Marina Bely
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Isabelle Masneuf-Pomarede
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Bordeaux Sciences Agro, 33170, Gradignan, France
| | - Philippe Marullo
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Biolaffort, 33100, Bordeaux, France
| | - Warren Albertin
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France. .,ENSCBP, Bordeaux INP, 33600, Pessac, France.
| |
Collapse
|
42
|
Siebert M, Berger RG, Nieter A. Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee. Food Chem 2018; 258:124-128. [PMID: 29655713 DOI: 10.1016/j.foodchem.2018.03.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 03/14/2018] [Accepted: 03/14/2018] [Indexed: 01/23/2023]
Abstract
A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract dilution analysis. Flavour dilution factors of treated and control extract differed in four volatile compounds only. Effect on aroma and taste was evaluated by sensory tests. No significant differences were perceived, and no off-flavour nor off-taste was noted. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-CQA concentration without significantly affecting the aroma and taste profile.
Collapse
Affiliation(s)
- Mareike Siebert
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany.
| | - Ralf G Berger
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany.
| | - Annabel Nieter
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany.
| |
Collapse
|
43
|
Behrens M, Meyerhof W. Vertebrate Bitter Taste Receptors: Keys for Survival in Changing Environments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2204-2213. [PMID: 28013542 DOI: 10.1021/acs.jafc.6b04835] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Research on bitter taste receptors has made enormous progress during recent years. Although in the early period after the discovery of this highly interesting receptor family special emphasis was placed on the deorphanization of mainly human bitter taste receptors, the research focus has shifted to sophisticated structure-function analyses, the discovery of small-molecule interactors, and the pharmacological profiling of nonhuman bitter taste receptors. These findings allowed novel perspectives on, for example, evolutionary and ecological questions that have arisen and that are discussed.
Collapse
Affiliation(s)
- Maik Behrens
- Department of Molecular Genetics , German Institute of Human Nutrition Potsdam-Rehbruecke , Arthur-Scheunert-Allee 114-116 , 14558 Nuthetal , Germany
| | - Wolfgang Meyerhof
- Department of Molecular Genetics , German Institute of Human Nutrition Potsdam-Rehbruecke , Arthur-Scheunert-Allee 114-116 , 14558 Nuthetal , Germany
| |
Collapse
|
44
|
Corrêa Simioni SC, Ribeiro MN, de Souza VR, Nunes CA, Pinheiro ACM. Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:1164-1174. [PMID: 29487459 DOI: 10.1007/s13197-018-3032-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2017] [Accepted: 01/02/2018] [Indexed: 10/18/2022]
Abstract
In this study, we proposed the use of a multiple-sip temporal dominance of sensations (TDS) test alongside with an acceptance test over repeated consumption for the analysis of special beers, with the aim of contributing to a deeper understanding of consumer behavior regarding temporal descriptions and sensory acceptance. Consumers of special beers sequentially evaluated six sips of a particular type of beer by TDS analysis and an acceptance test was performed for each sip. Four different kinds of specialty beers were evaluated [Bohemian Pilsner (BP), Witbier (WB), Belgian Strong Ale Dubbel (BD), and Russian Imperial Stout (RS)]. In general, the descriptive profile of beers varied temporally, i.e., there was an increased dominance of bitterness and a decreased dominance of fruity, floral, toffee, and coffee attributes. Concurrently, a reduction in sensory acceptance with an increased number of sips, especially the last sip, was observed in two kinds of beers that possessed a strong flavor, BD and RS. BP and WB presented smooth attributes and low notable characteristics, which could have contributed to the maintenance of the acceptance grades as the number of sips increased. The combination of TDS and acceptance over repeated sips can be useful for obtaining detailed descriptions of products that are closer to real time consumption by consumers, and thus aids in ensuring good product performance once released. The information obtained can also help product development scientists to fine-tune product formulations and ensure acceptability.
Collapse
Affiliation(s)
- Síntia Carla Corrêa Simioni
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Michele Nayara Ribeiro
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Vanessa Rios de Souza
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Cleiton Antônio Nunes
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| | - Ana Carla Marques Pinheiro
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras-UFLA, Campus Universitário, Caixa Postal 3037, Lavras, MG CEP 37200-000 Brazil
| |
Collapse
|
45
|
|
46
|
McLaughlin IR, Lederer C, Shellhammer TH. Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2008-0619-01] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ian R. McLaughlin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR
| | - Cindy Lederer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR
| | | |
Collapse
|
47
|
Risso D, Behrens M, Sainz E, Meyerhof W, Drayna D. Probing the Evolutionary History of Human Bitter Taste Receptor Pseudogenes by Restoring Their Function. Mol Biol Evol 2017; 34:1587-1595. [PMID: 28333344 DOI: 10.1093/molbev/msx097] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Lineage-specific gene losses can be driven by selection or environmental adaptations. However, a lack of studies on the original function of species-specific pseudogenes leaves a gap in our understanding of their role in evolutionary histories. Pseudogenes are of particular relevance for taste perception genes, which encode for receptors that confer the ability to both identify nutritionally valuable substances and avoid potentially harmful substances. To explore the role of bitter taste pseudogenization events in human origins, we restored the open reading frames of the three human-specific pseudogenes and synthesized the reconstructed functional hTAS2R2, hTAS2R62 and hTAS2R64 receptors. We have identified ligands that differentially activate the human and chimpanzee forms of these receptors and several other human functional TAS2Rs. We show that these receptors are narrowly tuned, suggesting that bitter-taste sensitivities evolved independently in different species, and that these pseudogenization events occurred because of functional redundancy. The restoration of function of lineage-specific pseudogenes can aid in the reconstruction of their evolutionary history, and in understanding the forces that led to their pseudogenization.
Collapse
Affiliation(s)
- Davide Risso
- National Institute on Deafness and Other Communication Disorders, NIH, Bethesda, MD.,Department of BiGeA, Laboratory of Molecular Anthropology and Centre for Genome Biology, University of Bologna, Bologna, Italy
| | - Maik Behrens
- Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Eduardo Sainz
- National Institute on Deafness and Other Communication Disorders, NIH, Bethesda, MD
| | - Wolfgang Meyerhof
- Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Dennis Drayna
- National Institute on Deafness and Other Communication Disorders, NIH, Bethesda, MD
| |
Collapse
|
48
|
Ritzer J, Lühmann T, Rode C, Pein-Hackelbusch M, Immohr I, Schedler U, Thiele T, Stübinger S, Rechenberg BV, Waser-Althaus J, Schlottig F, Merli M, Dawe H, Karpíšek M, Wyrwa R, Schnabelrauch M, Meinel L. Diagnosing peri-implant disease using the tongue as a 24/7 detector. Nat Commun 2017; 8:264. [PMID: 28811549 PMCID: PMC5557808 DOI: 10.1038/s41467-017-00340-x] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Accepted: 06/22/2017] [Indexed: 11/09/2022] Open
Abstract
Our ability of screening broad communities for clinically asymptomatic diseases critically drives population health. Sensory chewing gums are presented targeting the tongue as 24/7 detector allowing diagnosis by "anyone, anywhere, anytime". The chewing gum contains peptide sensors consisting of a protease cleavable linker in between a bitter substance and a microparticle. Matrix metalloproteinases in the oral cavity, as upregulated in peri-implant disease, specifically target the protease cleavable linker while chewing the gum, thereby generating bitterness for detection by the tongue. The peptide sensors prove significant success in discriminating saliva collected from patients with peri-implant disease versus clinically asymptomatic volunteers. Superior outcome is demonstrated over commercially available protease-based tests in saliva. "Anyone, anywhere, anytime" diagnostics are within reach for oral inflammation. Expanding this platform technology to other diseases in the future features this diagnostic as a massive screening tool potentially maximizing impact on population health.Early detection of gum inflammation caused by dental implants helps prevent tissue damage. Here, the authors present a peptide sensor that generates a bitter taste when cleaved by proteases present in peri-implant disease, embed it in a chewing gum, and compare the probe to existing sensors using patient saliva.
Collapse
Affiliation(s)
- J Ritzer
- Institute for Pharmacy and Food Chemistry, Universität Würzburg, Am Hubland, 97074, Würzburg, Germany
| | - T Lühmann
- Institute for Pharmacy and Food Chemistry, Universität Würzburg, Am Hubland, 97074, Würzburg, Germany
| | - C Rode
- Biomaterials Department, Innovent e.V., Prüssingstraße 27B, 07745, Jena, Germany
| | - M Pein-Hackelbusch
- Institute for Pharmaceutics, Universität Düsseldorf, Universitätsstraße 1, 40225, Düsseldorf, Germany
| | - I Immohr
- Institute for Pharmaceutics, Universität Düsseldorf, Universitätsstraße 1, 40225, Düsseldorf, Germany
| | - U Schedler
- PolyAn GmbH, Rudolf-Baschant-Straße 2, 13086, Berlin, Germany
| | - T Thiele
- PolyAn GmbH, Rudolf-Baschant-Straße 2, 13086, Berlin, Germany
| | - S Stübinger
- Musculoskeletal Research Unit, Center for Applied Biotechnology and Molecular Medicine, Universität Zürich, Winterthurerstrasse 270, 8057, Zurich, Switzerland
| | - B V Rechenberg
- Musculoskeletal Research Unit, Center for Applied Biotechnology and Molecular Medicine, Universität Zürich, Winterthurerstrasse 270, 8057, Zurich, Switzerland
| | - J Waser-Althaus
- Thommen Medical AG, Neckarsulmstrasse 28, 2540, Grenchen, Switzerland
| | - F Schlottig
- Thommen Medical AG, Neckarsulmstrasse 28, 2540, Grenchen, Switzerland
| | - M Merli
- Indent-International Dental Research and Education srl, Via Settembrini 17/o, 47923, Rimini, Italy
| | - H Dawe
- Indent-International Dental Research and Education srl, Via Settembrini 17/o, 47923, Rimini, Italy
| | - M Karpíšek
- BioVendor-Laboratorni medicina AS and Department of Human Pharmacology and Toxicology, University of Veterinary and Pharmaceutical Sciences, Palackého 1-3, 61242, Brno, Czech Republic
| | - R Wyrwa
- Biomaterials Department, Innovent e.V., Prüssingstraße 27B, 07745, Jena, Germany
| | - M Schnabelrauch
- Biomaterials Department, Innovent e.V., Prüssingstraße 27B, 07745, Jena, Germany
| | - L Meinel
- Institute for Pharmacy and Food Chemistry, Universität Würzburg, Am Hubland, 97074, Würzburg, Germany.
| |
Collapse
|
49
|
Beckett EL, Duesing K, Boyd L, Yates Z, Veysey M, Lucock M. A potential sex dimorphism in the relationship between bitter taste and alcohol consumption. Food Funct 2017; 8:1116-1123. [PMID: 28164195 DOI: 10.1039/c6fo01759b] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
BACKGROUND Bitterness is an innate aversive taste important in detecting potentially toxic substances, including alcohol. However, bitter compounds exist in many foods and beverages, and can be desirable, such as in beer. TAS2R38 is a well-studied bitter taste receptor with common polymorphisms. Some have reported relationships between TAS2R38 genotypes, bitter taste phenotype and alcohol intake, however results have been mixed. These mixed results may be explained by the varying taste properties of different alcoholic beverages or a sex dimorphism in responses. METHODS Bitter taste phenotype was assessed using PROP taste test and TAS2R38-P49A genotype was assessed by RFLP-PCR. Alcohol intake was assessed by food frequency questionnaire and classified by beverage type (beer, wine, spirits or mixed drinks). The relationships between bitter taste phenotype and carriage of the P allele of the TAS2R38-A49P gene and alcohol intake were assessed adjusted for and stratified by sex, and the interaction between taste and sex was evaluated. RESULTS The relationship between alcohol intake and bitter taste phenotype varied by beverage type, with significant results for beer, spirits and mixed drinks, but not wine. When stratified, results varied by sex, and were only significant in males. Significant interactions were found for taster phenotype and sex (total alcohol intake and intake of beer and spirits). Results were similar for carriage of the TAS2R38-P49A P allele. CONCLUSIONS Sex-specific interactions between bitter taste phenotype, TAS2R38 genotype and alcohol intake may explain variance in previous studies and may have implications for sex-specific disease risk and public health interventions.
Collapse
Affiliation(s)
- Emma Louise Beckett
- School of Environmental and Life Sciences, The University of Newcastle, NSW 2258, Australia. and Food and Nutrition Flagship, CSIRO, NSW, Australia and School of Medicine & Public Health, University of Newcastle, NSW, Australia
| | | | - Lyndell Boyd
- School of Environmental and Life Sciences, The University of Newcastle, NSW 2258, Australia.
| | - Zoe Yates
- School of Biomedical Sciences and Pharmacy, The University of Newcastle, Ourimbah, NSW 2258, Australia
| | - Martin Veysey
- School of Medicine & Public Health, University of Newcastle, NSW, Australia and Teaching and Research Unit, Central Coast Local Health District, PO Box 361, Gosford, 2250, Australia
| | - Mark Lucock
- School of Environmental and Life Sciences, The University of Newcastle, NSW 2258, Australia.
| |
Collapse
|
50
|
Genetic variation in bitter taste receptor gene TAS2R38, PROP taster status and their association with body mass index and food preferences in Indian population. Gene 2017; 627:363-368. [PMID: 28652185 DOI: 10.1016/j.gene.2017.06.047] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 06/05/2017] [Accepted: 06/22/2017] [Indexed: 12/24/2022]
Abstract
Polymorphisms in bitter taste receptor gene TAS2R38 alter the ability to sense the intensity of bitterness of phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP). Genetic variation in sensitivity towards PTC and PROP may affect food preferences and susceptibility to certain diseases. This is the first study aimed at investigating frequency and distribution of TAS2R38 haplotypes in an Indian cohort. Additionally, we studied the association of TAS2R38 and PROP taster status with BMI and food preference. Three hundred and ninety three healthy adults who were 19-55years of age were selected as a convenience sample from 4 geographical regions of India. Single nucleotide polymorphisms (SNPs) of TAS2R38 (rs713598, s1726866 and rs10246939) were analyzed using polymerase chain reaction-restriction fragment length polymorphism. The prevalence of PAV/PAV diplotype was 9.9% and that of AVI/AVI diplotype was 43.76% among this Indian population. PROP status was determined on the basis of its threshold concentration of detecting bitterness, as evaluated by one-solution test. The PROP status revealed 25.95% supertasters, 32.06% medium tasters and 41.98% non-tasters (NT). BMI neither significantly (p>0.05) correlated with TAS2R38 genotypes nor with PROP taster status. Food preferences did not significantly (p>0.05) correlate with TAS2R38 diplotypes or PROP phenotypes.
Collapse
|