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Siripongvutikorn S, Pumethakul K, Yupanqui CT, Seechamnanturakit V, Detarun P, Utaipan T, Sirinupong N, Chansuwan W, Wittaya T, Samakradhamrongthai RS. Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman. Foods 2024; 13:582. [PMID: 38397559 PMCID: PMC10887624 DOI: 10.3390/foods13040582] [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: 01/16/2024] [Revised: 02/05/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Thai food dishes with a good harmony of flavor and taste, derived from multiple herbs and spices, including galangal rhizomes, chili pods, garlic bulbs, peppers, shallots, and coriander seeds, that provide an array of health benefits. The characterization of phytochemicals detected by LC-ESI-QTOF-MS/MS identified 99 components (Masaman) and 62 components (spicy basil leaf curry) such as quininic acid, hydroxycinnamic acid, luteolin, kaempferol, catechin, eugenol, betulinic acid, and gingerol. The cynaroside and luteolin-7-O-glucoside found in spicy basil leaf curry play a key role in antioxidant activities and were found at a significantly higher concentration than in Massaman curry. Phenolic and flavonoid compounds generally exhibit a bitter and astringent taste, but all the panelists scored both curries higher than 7 out of 9, confirming their acceptable flavor. Results suggest that the Massaman and spicy basil leaves contain various phytochemicals at different levels and may be further used as functional ingredients and nutraceutical products.
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Affiliation(s)
- Sunisa Siripongvutikorn
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Kanyamanee Pumethakul
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Chutha Takahashi Yupanqui
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Vatcharee Seechamnanturakit
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Preeyabhorn Detarun
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Tanyarath Utaipan
- Department of Science, Faculty of Science and Technology, Pattani Campus, Prince of Songkla University, Muang, Rusamilae 94000, Pattani, Thailand;
| | - Nualpun Sirinupong
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Worrapanit Chansuwan
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Thawien Wittaya
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand;
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Jabba SV, Silinski P, Yang AY, Ouyang W, Jordt SE. Artificial Sweeteners in US-Marketed Oral Nicotine Pouch Products: Correlation with Nicotine Contents and Effects on Product Preference. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2024:2024.01.26.577472. [PMID: 38328200 PMCID: PMC10849646 DOI: 10.1101/2024.01.26.577472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Introduction Artificial sweeteners are listed as ingredients of oral nicotine pouches (ONPs), a new product category with rapidly growing market share. The exact sweetener contents of ONPs remain unknown. Artificial sweeteners in ONPs may facilitate initiation and encourage consumption behavior. Aims and Methods Artificial sweetener contents in major US-marketed ONP brands (Zyn, on!, Velo) were determined by Liquid Chromatography-Mass Spectrometry (LC-MS). Sweetener effects during the initiation of ONP consumption were modeled in single- and two-bottle tests, offering mice ONP extracts calibrated to contain nicotine levels similar to saliva of people who use smokeless tobacco. To examine the contribution of sweet taste perception, consumption behavior was compared between wild-type mice and mice deficient in the sweet taste receptor (Tas1r2-/-). Results Acesulfame-K was detected in on!, Zyn and Velo ONPs (~0.3-0.9 mg/pouch), including products marketed as "Unflavored" or "Flavor ban approved". In Velo ONPs, sweetened with sucralose (0.6-1.2 mg/pouch), higher nicotine strength products contained higher sucralose levels. Tas1r2-/- mice consumed less ONP extracts than wild-type mice in both sexes. ONP extracts with both higher nicotine and sweetener strengths were tolerated by wild-type mice, but produced stronger aversion in Tas1r2-/- mice. Conclusions ONPs contain significant amounts of artificial sweeteners, with some brands adding more sweetener to ONPs with higher nicotine strengths. Artificial sweeteners, at levels present in ONPs, increase nicotine consumption. Increasing sweetener contents facilitates consumption of ONPs with higher nicotine strengths. Sweetness is a key determinant of ONP use initiation, likely reducing the aversive sensory effects of nicotine and other ONP constituents. Implications Artificial sweeteners such as acesulfame-K or sucralose reduce aversion and facilitate initiation and continued consumption of ONPs. The marketing of some artificially sweetened ONPs as "Unflavored" of "Flavor ban-approved" suggests that the tobacco industry rejects sweet taste as a determinant for the presence of a characterizing flavor. Sweetness as imparted by artificial sweeteners in tobacco products needs to be addressed by regulators as a component of a characterizing flavor, with the aim to reduce product appeal and initiation by never users, and especially youth attracted to sweet flavors.
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Affiliation(s)
- Sairam V. Jabba
- Department of Anesthesiology, Duke University School of Medicine, Durham, NC, USA
- Yale Center for the Study of Tobacco Products (YCSTP), Department of Psychiatry, Yale School of Medicine, New Haven, CT
| | | | - Alicia Y. Yang
- Department of Anesthesiology, Duke University School of Medicine, Durham, NC, USA
| | - Wenyi Ouyang
- Department of Anesthesiology, Duke University School of Medicine, Durham, NC, USA
| | - Sven E. Jordt
- Department of Anesthesiology, Duke University School of Medicine, Durham, NC, USA
- Yale Center for the Study of Tobacco Products (YCSTP), Department of Psychiatry, Yale School of Medicine, New Haven, CT
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Zhang J, Zhao X, Li L, Chen W, Zhao Q, Su G, Zhao M. Application of electronic tongue in umami detection and soy sauce refining process. Food Chem X 2023; 18:100652. [PMID: 37008723 PMCID: PMC10060585 DOI: 10.1016/j.fochx.2023.100652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 02/27/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
The article systematically investigated the response behaviors of lipid-film equipped umami taste sensor to various umami compounds, including typical umami substances (umami amino acids, GMP, IMP, disodium succinate) and novel umami chemicals (umami peptide and Amadori rearrangement product of umami amino acid). The umami taste sensor has great specificity to all umami substances. Relationships between output values and concentrations of umami substances in certain ranges were consistent with Weber-Fechner law. The umami synergistic effect detected by the sensor was in great agreement with human sensory results as well, fitting logarithm model. Moreover, the taste profile mixing model of raw soy sauce was established using five different taste sensors and principal component analysis, realizing the simplification of soy sauce blending and acceleration of the soy sauce refining process. Thus, flexible design of the experimental procedure and multi-analysis of the sensor data is essential.
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Kan R, Yu Z, Zhao W. Identification and molecular action mechanism of novel TAS2R14 blocking peptides from egg white proteins. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Yu J, Xie J, Xie H, Hu Q, Wu Z, Cai X, Guo Z, Lin J, Han L, Zhang D. Strategies for Taste Masking of Orodispersible Dosage Forms: Time, Concentration, and Perception. Mol Pharm 2022; 19:3007-3025. [PMID: 35848076 DOI: 10.1021/acs.molpharmaceut.2c00199] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Orodispersible dosage forms, characterized as quick dissolving and swallowing without water, have recently gained great attention from the pharmaceutical industry, as these forms can satisfy the needs of children, the elderly, and patients suffering from mental illnesses. However, poor taste by thorough exposure of the drugs' dissolution in the oral cavity hinders the effectiveness of the orodispersible dosage forms. To bridge this gap, we put forward three taste-masking strategies with respect to the intensity of time, concentration, and perception. We further investigated the raw material processing, the composition of auxiliary material, formulation techniques, and process control in each strategy and drew conclusions about their effects on taste masking.
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Affiliation(s)
- Ji Yu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, PR China
| | - Jin Xie
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, PR China
| | - Huijuan Xie
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, PR China
| | - Qi Hu
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, PR China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, PR China
| | - Xinfu Cai
- Sichuan Guangda Pharmaceutical Co., Ltd., Pengzhou 611930, PR China
| | - Zhiping Guo
- Sichuan Houde Pharmaceutical Technology Co., Ltd., Chengdu 610041, PR China
| | - Junzhi Lin
- TCM Regulating Metabolic Diseases Key Laboratory of Sichuan Province, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu 610072, PR China
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, PR China
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, PR China
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Andrews D, Salunke S, Cram A, Bennett J, Ives RS, Basit AW, Tuleu C. Bitter-blockers as a taste masking strategy: A systematic review towards their utility in pharmaceuticals. Eur J Pharm Biopharm 2021; 158:35-51. [DOI: 10.1016/j.ejpb.2020.10.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 09/17/2020] [Accepted: 10/25/2020] [Indexed: 12/21/2022]
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Banerjee S, Joshi U, Singh A, Saharan VA. Lipids for Taste masking and Taste assessment in pharmaceutical formulations. Chem Phys Lipids 2020; 235:105031. [PMID: 33352198 DOI: 10.1016/j.chemphyslip.2020.105031] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/30/2020] [Accepted: 12/16/2020] [Indexed: 12/15/2022]
Abstract
Pharmaceutical products often have drawbacks of unacceptable taste and palatability which makes it quite difficult for oral administration to some special populations like pediatrics and geriatrics. To curb this issue different approaches like coating, granulation, extrusion, inclusion complexation, ion-exchange resins, etc for taste masking are employed and among them use of lipids have drawn special attention of researchers. Lipids have a lower melting point which is ideal for incorporating drugs in some of these methods like hot-melt extrusion, melt granulation, spray drying/congealing and emulsification. Lipids play a significant role as a barrier to sustain the release of drugs and biocompatible nature of lipids increases their acceptability by the human body. Further, lipids provide vast opportunities of altering pharmacokinetics of the active ingredients by modulating release profiles. In taste sensors, also known as electronic tongue or e-tongue, lipids are used in preparing taste sensing membranes which are subsequently used in preparing taste sensors. Lipid membrane taste sensors have been widely used in assessing taste and palatability of pharmaceutical and food formulations. This review explores applications of lipids in masking the bitter taste in pharmaceutical formulations and significant role of lipids in evaluation of taste and palatability.
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Affiliation(s)
- Surojit Banerjee
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India
| | - Ujjwal Joshi
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India
| | - Anupama Singh
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India
| | - Vikas Anand Saharan
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India.
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Khorshidian N, Mahboubi A, Kalantari N, Hosseini H, Yousefi M, Arab M, da Cruz AG, Mortazavian AM, Mahdavi FS. Chitosan-Coated Alginate Microcapsules Loaded with Herbal galactagogue Extract: Formulation Optimization and Characterization. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH : IJPR 2020; 18:1180-1195. [PMID: 32641931 PMCID: PMC6934978 DOI: 10.22037/ijpr.2019.1100776] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Many herbs and spices have been recommended traditionally as galactagogues and several commercial formulations prepared using herbs. Due to the presence of various compounds such as polyphenols, flavonoids, isoflavones, and terpenes, bitter and stringent taste is elicited that make the consumption of these herbal preparations unpleasant. Moreover, these compounds are unstable when exposed to environmental conditions. In this regard, different approaches are used for taste masking such as microencapsulation. In the present study, microcapsules containing herbal galactagogue extract were developed through emulsification/external gelation and Box-Behnken design was used to investigate the effects of independent variables (sodium alginate: 1-1.5%, calcium chloride: 0.2-1% and extract concentrations: 1-5%) on encapsulation efficiency (EE%). Following evaluation of the model, the optimum condition of encapsulation process was selected as 1.49% sodium alginate, 0.84 CaCl2, and 1.58% extract with EE% of 77.97%. Microcapsules had an acceptable spherical morphology and the results of Fourier transform-infrared spectroscopy (FTIR) revealed the presence of the extract within the microcapsules. The mean diameters of the uncoated and chitosan-coated microcapsules were 52 and 123 μm and encapsulation yield was 50.21 and 69.7%, respectively. The polydispersity index of 0.45 and 0.48 were an indicative of polydisperse nature of the microcapsules. The loss of flavonoids in microcapsules stored at two different temperatures was insignificant. The in-vitro release in simulated gastric fluid (SGF; pH 1.2) and simulated intestinal fluid (SIF; pH 7.4) were 48.1% and 80.11%, respectively during 24 h. The prepared extract-loaded microcapsules have potential to be used in matrices with neutral pH.
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Affiliation(s)
- Nasim Khorshidian
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Arash Mahboubi
- Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Naser Kalantari
- Department of Community Nutrition, School of Nutrition and Food Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Masoumeh Arab
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adriano Gomez da Cruz
- Department of Food Science and Technology, Federal Institute of Education of Rio de Janeiro, Maracan˜a, Rio de Janeiro, Brazil
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Nakbi A, Bouzid M, Ayachi F, Bouaziz N, Ben Lamine A. Quantitative characterization of sucrose taste by statistical physics modeling parameters using an analogy between an experimental physicochemical isotherm of sucrose adsorption on β-cyclodextrin and a putative biological sucrose adsorption from sucrose dose-taste response curve (psychophysics and electrophysiology). J Mol Liq 2020. [DOI: 10.1016/j.molliq.2019.111950] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Kojima H, Haraguchi T, Ikegami S, Nishikawa H, Yoshida M, Ozeki M, Kawasaki I, Uchida T. Preparation and Evaluation of Poly-γ-glutamic Acid Hydrogel Mixtures with Amlodipine Besylate: Effect on Ease of Swallowing and Taste Masking. Chem Pharm Bull (Tokyo) 2019; 67:1284-1292. [PMID: 31787655 DOI: 10.1248/cpb.c19-00548] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The purpose of the study was to prepare a poly-γ-glutamic acid hydrogel (PGA gel), to evaluate physicochemical properties, its ease of swallowing using texture profile analysis (TPA) and its taste-masking effects on amlodipine besylate (AML) using the artificial taste sensor and human gustatory sensation testing. Using TPA, 0.5 and 1.0% (w/v) PGA gels in the absence of drug were within the range of acceptability for use in people with difficulty swallowing according to permission criteria published by the Japanese Consumers Affairs Agency. The elution of AML from prepared PGA gels was complete within an hour and the gel did not appear to influence the bioavailability of AML. The sensor output of the basic bitterness sensor AN0 in response to AML mixed with 0.5 and 1.0% PGA gels was suppressed to a significantly greater degree than AML mixed with 0.5 and 1.0% agar. In human gustatory sensation testing, 0.5 and 1.0% PGA gels containing AML showed a potent bitterness-suppressing effect. Finally, 1H-NMR spectroscopic analysis was carried out to examine the mechanism of bitterness suppression when AML was mixed with PGA gel. The signals of the proton nearest to the nitrogen atom of AML shifted clearly upfield, suggesting an interaction between the amino group of AML and the carboxyl group of PGA gel. In conclusion, PGA gel is expected to be a useful excipient in formulations of AML, not only increasing ease of swallowing but also masking the bitterness of the basic drug.
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Affiliation(s)
- Honami Kojima
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | | | - Saeri Ikegami
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | | | - Miyako Yoshida
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | - Minoru Ozeki
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | - Ikuo Kawasaki
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | - Takahiro Uchida
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
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Bertelsen AS, Laursen A, Knudsen TA, Møller S, Kidmose U. Bitter taste masking of enzyme-treated soy protein in water and bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3860-3869. [PMID: 29363768 DOI: 10.1002/jsfa.8903] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 01/08/2018] [Accepted: 01/12/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Bioactive protein hydrolysates are often very bitter. To overcome this challenge, xylitol, sucrose, α-cyclodextrin, maltodextrin and combinations of these were tested systematically as bitter-masking agents of an enzyme-treated soy protein in an aqueous model and in a bread model. Sensory descriptive analysis was used to reveal the bitter-masking effect of the taste-masking blends on the enzyme-treated soy protein. RESULTS In water, xylitol, sucrose and maltodextrin reduced bitterness significantly, whereas α-cyclodextrin did not. No significant difference was observed in bitterness reduction between xylitol and sucrose. Both reduced bitterness significantly more than maltodextrin. No interactions between the taste-masking agents affecting bitterness reduction were found. Clearer bitter-masking effects were seen in the aqueous model compared with the bread model. The bitter-masking effects of α-cyclodextrin and maltodextrin were similar between water and bread. The effect of xylitol and sucrose on bitterness suppression varied between the systems. In water, bitterness was negatively correlated with sweetness. In bread, bitterness was negatively correlated with freshness, and maltodextrin significantly reduced bitterness of the enzyme-treated soy protein and increased freshness. CONCLUSION Bitter-masking effects were generally more discernible in the aqueous model compared with the bread model. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Anne Laursen
- DuPont Nutrition Biosciences Aps, Brabrand, Denmark
| | | | - Stine Møller
- DuPont Nutrition Biosciences Aps, Brabrand, Denmark
| | - Ulla Kidmose
- Department of Food Science, Aarhus University, Årslev, Denmark
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Takeuchi Y, Usui R, Ikezaki H, Tahara K, Takeuchi H. An advanced technique using an electronic taste-sensing system to evaluate the bitterness of orally disintegrating films and the evaluation of model films. Int J Pharm 2017; 531:179-190. [PMID: 28789886 DOI: 10.1016/j.ijpharm.2017.07.073] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 07/17/2017] [Accepted: 07/25/2017] [Indexed: 11/18/2022]
Abstract
Taste detection systems using electronic sensors are needed in the field of pharmaceutical design. The aim of this study was to propose an advanced technique using a taste-sensing system to evaluate the bitterness of an orally disintegrating film (ODF) samples. In this system, a solid film sample is kept in the test medium with stirring, and the sensor output is recorded. Model films were prepared using a solution-casting method with a water-soluble polymer such as pullulan, HPMC, HPC or PVP as film formers, and donepezil hydrochloride and quinine hydrochloride as model bitter-tasting active pharmaceutical ingredients (APIs). The results showed that this advanced techniques could detect the emergence of bitterness along the time course. Increasing the amount of donepezil hydrochloride increased the sensor output. The sensor output was suppressed at the very early stage of the test, and then increased. Both the film thickness and the use of additives markedly affected the delay of the sensor output. The profile of the sensor output was accurately related to the release of APIs. It was concluded that this advanced technique could detect the onset of bitterness during the initial stage of ODF administration.
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Affiliation(s)
- Yoshiko Takeuchi
- Gifu Pharmaceutical University, Laboratory of Pharmaceutical Engineering, Japan.
| | - Rina Usui
- Gifu Pharmaceutical University, Laboratory of Pharmaceutical Engineering, Japan
| | | | - Kohei Tahara
- Gifu Pharmaceutical University, Laboratory of Pharmaceutical Engineering, Japan
| | - Hirofumi Takeuchi
- Gifu Pharmaceutical University, Laboratory of Pharmaceutical Engineering, Japan.
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Takeuchi Y, Usui R, Ikezaki H, Tahara K, Takeuchi H. Characterization of orally disintegrating films: A feasibility study using an electronic taste sensor and a flow-through cell. J Drug Deliv Sci Technol 2017. [DOI: 10.1016/j.jddst.2017.03.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Dashevskiy A, Mohylyuk V, Ahmed AR, Kolter K, Guth F, Bodmeier R. Micropellets coated with Kollicoat® Smartseal 30D for taste masking in liquid oral dosage forms. Drug Dev Ind Pharm 2017; 43:1548-1556. [DOI: 10.1080/03639045.2017.1323910] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Valentyn Mohylyuk
- College of Pharmacy, Freie Universität Berlin, Berlin, Germany
- Department of Pharmacy, School of Life and Medical Sciences, University of Hertfordshire, Hatfield, UK
| | - Abid Riaz Ahmed
- College of Pharmacy, Freie Universität Berlin, Berlin, Germany
| | - Karl Kolter
- Formulation Nutrition & Health, BASF SE, Ludwigshafen, Germany
| | - Felicitas Guth
- Formulation Nutrition & Health, BASF SE, Ludwigshafen, Germany
| | - Roland Bodmeier
- College of Pharmacy, Freie Universität Berlin, Berlin, Germany
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Shiraishi S, Haraguchi T, Nakamura S, Li D, Kojima H, Yoshida M, Uchida T. Taste-Masking Effect of Chlorogenic Acid (CGA) on Bitter Drugs Evaluated by Taste Sensor and Surface Plasmon Resonance on the Basis of CGA–Drug Interactions. Chem Pharm Bull (Tokyo) 2017; 65:127-133. [DOI: 10.1248/cpb.c16-00621] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Saki Nakamura
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
| | - Dahong Li
- Key Laboratory of Structure-Based Drug Design and Discovery, Ministry of Education, and School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University
| | - Honami Kojima
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
| | - Miyako Yoshida
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
| | - Takahiro Uchida
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
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Usefulness and limitations of taste sensors in the evaluation of palatability and taste-masking in oral dosage forms. Asian J Pharm Sci 2016. [DOI: 10.1016/j.ajps.2016.03.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans. Foods 2016; 5:foods5020044. [PMID: 28231139 PMCID: PMC5302338 DOI: 10.3390/foods5020044] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2016] [Revised: 06/12/2016] [Accepted: 06/14/2016] [Indexed: 11/17/2022] Open
Abstract
The masking of bitterness is considered important because many pharmaceutical compounds have a bitter taste. The bitterness-masking effect of powdered roasted soybeans (PRS) was investigated using a bitter taste sensor. PRS was revealed to significantly suppress the bitterness of quinine hydrochloride and denatonium benzoate. Furthermore, the bitterness-masking mechanism of PRS extracts was evaluated using dynamic light scattering. These results showed that the extracted suspension consisted of particles that were several hundreds of nanometers in size. Analysis of the PRS extracts by nuclear magnetic resonance spectroscopy indicated that denatonium benzoate was entrapped in the PRS extracts. Thus, PRS may be useful as a bitterness-masking agent in orally administered pharmaceuticals.
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Zhang Y, Zhu Y, Zhao N, Wu J, Hu Y. Application of isothermal titration calorimeter for screening bitterness-suppressing molecules of quinine. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.070] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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Ogi K, Yamashita H, Terada T, Homma R, Shimizu-Ibuka A, Yoshimura E, Ishimaru Y, Abe K, Asakura T. Long-Chain Fatty Acids Elicit a Bitterness-Masking Effect on Quinine and Other Nitrogenous Bitter Substances by Formation of Insoluble Binary Complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8493-8500. [PMID: 26365517 DOI: 10.1021/acs.jafc.5b03193] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
We have previously found that fatty acids can mask the bitterness of certain nitrogenous substances through direct molecular interactions. Using isothermal titration calorimetry, we investigated the interactions between sodium oleate and 22 bitter substances. The hydrochloride salts of quinine, promethazine, and propranolol interacted strongly with fatty acids containing 12 or more carbon atoms. The (1)H NMR spectra of these substances, obtained in the presence of the sodium salts of the fatty acids in dimethyl sulfoxide, revealed the formation of hydrogen bonds between the nitrogen atoms of the bitter substances and the carboxyl groups of the fatty acids. When sodium laurate and the hydrochloride salt of quinine were mixed in water, an equimolar complex formed as insoluble heterogeneous needlelike crystals. These results suggested that fatty acids interact directly with bitter substances through hydrogen bonds and hydrophobic interactions to form insoluble binary complexes that mask bitterness.
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Affiliation(s)
- Kayako Ogi
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Haruyuki Yamashita
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Tohru Terada
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Ryousuke Homma
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Akiko Shimizu-Ibuka
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences , 265-1 Higashijima, Akiha-ku, Niigata 956-8603, Japan
| | - Etsuro Yoshimura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Yoshiro Ishimaru
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Keiko Abe
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Tomiko Asakura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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Medicinal Chemistry of Plant Naturals as Agonists/Antagonists for Taste Receptors. TOPICS IN MEDICINAL CHEMISTRY 2014. [DOI: 10.1007/7355_2014_81] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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21
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Wine, Food and Health. WINE SCIENCE 2014. [PMCID: PMC7173591 DOI: 10.1016/b978-0-12-381468-5.00012-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wine has historically been associated with religious rights, used as a salubrious beverage, employed as a medication as well as a medicinal solvent, and consumed as a food accompaniment. It is the latter that is most intimately associated in the minds of most modern consumers. Despite this, there is little flavor commonality on which pairing could be based. The first section of the chapter examines this feature, and wine’s primary role as a palate cleanser and food condiment. The synergistic role of food and wine in suppressing each other’s least pleasant attributes is also explained. The final section deals with the latest evidence relating to the many beneficial health effects of moderate wine consumption, shortfalls in the data, headache induction, dental erosion, and conditions under which wine intake is contraindicated.
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Hu X, Li Y, Zhang E, Wang X, Xing M, Wang Q, Lei J, Huang H. Preparation and evaluation of orally disintegrating tablets containing taste-masked microcapsules of berberine hydrochloride. AAPS PharmSciTech 2013. [PMID: 23180226 DOI: 10.1208/s12249-012-9880-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
The purpose of this study was to prepare and evaluate a taste-masked berberine hydrochloride orally disintegrating tablet for enhanced patient compliance. Taste masking was performed by coating berberine hydrochloride with Eudragit E100 using a fluidized bed. It was found that microcapsules with a drug-polymer ratio of 1:0.8 masked the bitter taste obviously. The microcapsules were formulated to orally disintegrating tablets and the optimized tablets containing 6% (w/w) crospovidone XL and 15% (w/w) microcrystalline cellulose showed the fastest disintegration, within 25.5 s, and had a pleasant taste. The dissolution profiles revealed that the taste-masked orally disintegrating tablets released the drug faster than commercial tablets in the first 10 min. However, their dissolution profiles were very similar after 10 min. The prepared taste-masked tablets remained stable after 6 months of storage. The pharmacokinetics of the taste-masked and commercial tablets was evaluated in rabbits. The Cmax, Tmax, and AUC0-24 values were not significantly different from each other, suggesting that the taste-masked orally disintegrating tablets are bioequivalent to commercial tablets in rabbits. These tablets will enhance patient compliance by masking taste and improve patients' quality of life.
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23
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Gaudette NJ, Pickering GJ. Modifying Bitterness in Functional Food Systems. Crit Rev Food Sci Nutr 2013; 53:464-81. [DOI: 10.1080/10408398.2010.542511] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Homma R, Yamashita H, Funaki J, Ueda R, Sakurai T, Ishimaru Y, Abe K, Asakura T. Identification of bitterness-masking compounds from cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4492-4499. [PMID: 22502602 PMCID: PMC3399598 DOI: 10.1021/jf300563n] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2011] [Revised: 04/07/2012] [Accepted: 04/13/2012] [Indexed: 05/31/2023]
Abstract
Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear magnetic resonance spectroscopy. The fatty acid-containing fraction was found to have the highest bitterness-masking activity against quinine hydrochloride. Bitterness-masking activity was quantitated using a method based on subjective equivalents. At 0.5 mM, the fatty acid mixture, which had a composition similar to that of cheese, suppressed the bitterness of 0.008% quinine hydrochloride to be equivalent to that of 0.0049-0.0060% and 0.5 mM oleic acid to that of 0.0032-0.0038% solution. The binding potential between oleic acid and the bitter compounds was estimated by isothermal titration calorimetry. These results suggest that oleic acid masked bitterness by forming a complex with the bitter compounds.
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Affiliation(s)
- Ryousuke Homma
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Haruyuki Yamashita
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Junko Funaki
- International College
of Arts and Sciences, Fukuoka Women’s
University, 1-1-1 Kasumigaoka, Higashi-ku, Fukuoka 813-8529,
Japan
| | - Reiko Ueda
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Takanobu Sakurai
- General Research Institute of Food Science and Technology, Nissin Foods Holdings Company, Ltd., 7-4-1 Nojihigashi, Kusatsu-shi, Shiga 525-0058, Japan
| | - Yoshiro Ishimaru
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Keiko Abe
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Tomiko Asakura
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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Rubió L, Motilva MJ, Macià A, Ramo T, Romero MP. Development of a phenol-enriched olive oil with both its own phenolic compounds and complementary phenols from thyme. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:3105-3112. [PMID: 22380740 DOI: 10.1021/jf204902w] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Besides affecting the oil's sensorial characteristics, the presence of herbs and spices has an impact on the nutritional value of the flavored oils. The aim of the study was to develop a new product based on the phenol-enrichment of a virgin olive oil with both its own phenolic compounds (secoiridoid derivatives) plus additional complementary phenols from thyme (flavonoids). We studied the effect of the addition of phenolic extracts (olive cake and thyme) on phenolic composition, oxidative stability, antioxidant activity, and bitter sensory attribute of olive oils. Results showed that flavonoids from thyme appeared to have higher transference ratios (average 89.7%) from the phenolic extract to oil, whereas secoiridoids from olive presented lower transference ratios (average 35.3%). The bitter sensory attribute of the phenol-enriched oils diminished with an increase of the concentration of phenols from thyme, which might denote an improvement in the consumer acceptance.
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Affiliation(s)
- Laura Rubió
- Department of Food Technology, XaRTA-UTPV, Escola Tècnica Superior d'Enginyeria Agrària, Universitat de Lleida, Avda/Alcalde Rovira Roure 191, 25198 Lleida, Spain
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26
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Snee LS, Nerurkar VR, Dooley DA, Efird JT, Shovic AC, Nerurkar PV. Strategies to improve palatability and increase consumption intentions for Momordica charantia (bitter melon): a vegetable commonly used for diabetes management. Nutr J 2011; 10:78. [PMID: 21794176 PMCID: PMC3162490 DOI: 10.1186/1475-2891-10-78] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2011] [Accepted: 07/28/2011] [Indexed: 01/22/2023] Open
Abstract
BACKGROUND Although beneficial to health, dietary phytonutrients are bitter, acid and/or astringent in taste and therefore reduce consumer choice and acceptance during food selection. Momordica charantia, commonly known as bitter melon has been traditionally used in Ayurvedic and Chinese medicine to treat diabetes and its complications. The aim of this study was to develop bitter melon-containing recipes and test their palatability and acceptability in healthy individuals for future clinical studies. METHODS A cross-sectional sensory evaluation of bitter melon-containing ethnic recipes was conducted among 50 healthy individuals. The primary endpoints assessed in this analysis were current consumption information and future intentions to consume bitter melon, before and after provision of attribute- and health-specific information. A convenience sample of 50, self-reported non-diabetic adults were recruited from the University of Hawaii. Sensory evaluations were compared using two-way ANOVA, while differences in stage of change (SOC) before and after receiving health information were analyzed by Chi-square (χ2) analyses. RESULTS Our studies indicate that tomato-based recipes were acceptable to most of the participants and readily acceptable, as compared with recipes containing spices such as curry powder. Health information did not have a significant effect on willingness to consume bitter melon, but positively affected the classification of SOC. CONCLUSIONS This study suggests that incorporating bitter foods in commonly consumed food dishes can mask bitter taste of bitter melon. Furthermore, providing positive health information can elicit a change in the intent to consume bitter melon-containing dishes despite mixed palatability results.
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Affiliation(s)
- Laura S Snee
- Department of Human Nutrition, Food and Animal Sciences (HNFAS), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawaii, Honolulu, HI, USA
| | - Vivek R Nerurkar
- Department of Tropical Medicine, Medical Microbiology and Pharmacology, John A. Burns School of Medicine, University of Hawaii, Honolulu, HI, USA
| | - Dian A Dooley
- Department of Human Nutrition, Food and Animal Sciences (HNFAS), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawaii, Honolulu, HI, USA
| | - Jimmy T Efird
- Department of Tropical Medicine, Medical Microbiology and Pharmacology, John A. Burns School of Medicine, University of Hawaii, Honolulu, HI, USA
- Center for Health Disparities Research and Department of Public Health, Brody School of Medicine, Greenville, NC, USA
| | - Anne C Shovic
- Department of Human Nutrition, Food and Animal Sciences (HNFAS), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawaii, Honolulu, HI, USA
| | - Pratibha V Nerurkar
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), CTAHR, University of Hawaii, Honolulu, HI, USA
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Improvement of some physicochemical properties of arundic acid, (R)-(−)-2-propyloctanonic acid, by complexation with hydrophilic cyclodextrins. Int J Pharm 2011; 413:63-72. [DOI: 10.1016/j.ijpharm.2011.04.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2011] [Revised: 04/09/2011] [Accepted: 04/13/2011] [Indexed: 11/22/2022]
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28
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Ono N, Miyamoto Y, Ishiguro T, Motoyama K, Hirayama F, Iohara D, Seo H, Tsuruta S, Arima H, Uekama K. Reduction of Bitterness of Antihistaminic Drugs by Complexation with β-Cyclodextrins. J Pharm Sci 2011; 100:1935-43. [DOI: 10.1002/jps.22417] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2010] [Revised: 10/24/2010] [Accepted: 10/30/2010] [Indexed: 11/12/2022]
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Yan YD, Woo JS, Kang JH, Yong CS, Choi HG. Preparation and evaluation of taste-masked donepezil hydrochloride orally disintegrating tablets. Biol Pharm Bull 2010; 33:1364-70. [PMID: 20686233 DOI: 10.1248/bpb.33.1364] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The purpose of this research was to prepare and evaluate a non-bitter donepezil hydrochloride (DH) orally disintegrating tablet (ODT) for enhanced patient compliance. Taste masking was done by preparing microspheres with different ratios of drug and Eudragit EPO using spray drying method. The entrapment of the drug into microspheres was confirmed by scanning electron microscope (SEM) and X-ray powder diffraction. It was found that microspheres with a drug-polymer ratio of 1 : 2 could mask the taste obviously by inhibiting the release of DH in simulated salivary fluid. Microspheres-loaded tablets containing Polyplasdone NF and Low substituted Hydroxypropyl Cellulose (L-HPC) both at a 10% level showed rapid disintegration, in vitro (15.5 s) and in vivo (19.8 s), which were faster than that of marketed tablets (36.7, 41.3 s, respectively). Results from taste evaluation in human volunteers revealed that the ODTs with taste-masked microspheres had significantly enhanced palatability. Dissolution in vitro and pharmacokinetics in rats were evaluated for the tested ODTs compared to the donepezil hydrochloride commercial product (ARICEPT). Both tablets showed comparable dissolution patterns in vitro and similar area under curve from 0 to 24 h (AUC(0-24)), C(max) and T(max) of DH in vivo to each other, suggesting that the tested ODTs might give the similar drug efficacy in rats compared to that of ARICEPT. Thus, it was concluded that DH ODTs with masked taste were obtained by Eudragit EPO-based microspheres, drug loaded microspheres neither decreased the bioavailability nor delayed the release of DH.
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Affiliation(s)
- Yi-Dong Yan
- College of Pharmacy, Yeungnam University, Gyongsan 712-749, South Korea
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30
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Taste sensing systems (electronic tongues) for pharmaceutical applications. Int J Pharm 2010; 417:256-71. [PMID: 21094230 DOI: 10.1016/j.ijpharm.2010.11.028] [Citation(s) in RCA: 155] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2010] [Revised: 11/11/2010] [Accepted: 11/11/2010] [Indexed: 11/21/2022]
Abstract
Electronic tongues are sensor array systems able to detect single substances as well as complex mixtures by means of particular sensor membranes and electrochemical techniques. Two systems are already commercially available, the Insent taste sensing system and the αAstree electronic tongue. In addition, various laboratory prototype versions exist. Besides the successful use in food industry, the implementation for pharmaceutical purposes has strongly grown within the recent years. A reason for this is the increased interest of developing palatable formulations, especially for children. As taste assessment of drugs comes along with challenges due to possible toxicity and subjectivity of the taste assessors, electronic tongues could offer a safe and objective alternative. In order to provide guidance on the use of these systems, possible fields of interest are presented in this review, as for example, system qualification, quality control, formulation development, comparison between marketed drug products, and the validation of the methods used. Further, different approaches for solid and liquid dosage forms are summarized. But, also the difficulty to obtain absolute statements regarding taste was identified and the need of more validated data was discussed to offer guidance for the next years of research and application of electronic tongues for pharmaceutical applications.
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31
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Rational development of taste masked oral liquids guided by an electronic tongue. Int J Pharm 2010; 400:114-23. [DOI: 10.1016/j.ijpharm.2010.08.042] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2010] [Revised: 08/19/2010] [Accepted: 08/25/2010] [Indexed: 11/18/2022]
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32
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Phospholipids and lipid-based formulations in oral drug delivery. Pharm Res 2010; 27:1469-86. [PMID: 20411409 DOI: 10.1007/s11095-010-0130-x] [Citation(s) in RCA: 237] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2010] [Accepted: 03/22/2010] [Indexed: 10/19/2022]
Abstract
Phospholipids become increasingly important as formulation excipients and as active ingredients per se. The present article summarizes particular features of commonly used phospholipids and their application spectrum within oral drug formulation and elucidates current strategies to improve bioavailability and disposition of orally administered drugs. Advantages of phospholipids formulations not only comprise enhanced bioavailability of drugs with low aqueous solubility or low membrane penetration potential, but also improvement or alteration of uptake and release of drugs, protection of sensitive active agents from degradation in the gastrointestinal tract, reduction of gastrointestinal side effects of non-steroidal anti-inflammatory drugs and even masking of bitter taste of orally applied drugs. Technological strategies to achieve these effects are highly diverse and offer various possibilities of liquid, semi-liquid and solid lipid-based formulations for drug delivery optimization.
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Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores. SENSORS 2010; 10:3411-43. [PMID: 22319306 PMCID: PMC3274227 DOI: 10.3390/s100403411] [Citation(s) in RCA: 249] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2010] [Revised: 03/29/2010] [Accepted: 03/30/2010] [Indexed: 11/16/2022]
Abstract
Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets.
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Harada T, Uchida T, Yoshida M, Kobayashi Y, Narazaki R, Ohwaki T. A New Method for Evaluating the Bitterness of Medicines in Development Using a Taste Sensor and a Disintegration Testing Apparatus. Chem Pharm Bull (Tokyo) 2010; 58:1009-14. [DOI: 10.1248/cpb.58.1009] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Tsutomu Harada
- Planning & Operations Section, Customer Joy Department, CEO Office, Eisai Co., Ltd
| | - Takahiro Uchida
- School of Pharmaceutical Sciences, Mukogawa Women's University
| | - Miyako Yoshida
- School of Pharmaceutical Sciences, Mukogawa Women's University
| | | | - Ryuichi Narazaki
- Formulation Research, CMC Japan, Pharmaceutical Science and Technology CFU, Eisai Co., Ltd
| | - Takayuki Ohwaki
- Drug Development Technology Center, Customer Joy Department, CEO Office, Eisai Co., Ltd
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Kori S, Namiki H, Suzuki K. Biphasic regulation of polymorphonuclear leukocyte spreading by polyphenolic compounds with pyrogallol moieties. Int Immunopharmacol 2009; 9:1159-67. [PMID: 19524070 DOI: 10.1016/j.intimp.2009.06.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2009] [Revised: 05/29/2009] [Accepted: 06/03/2009] [Indexed: 11/24/2022]
Abstract
Green tea polyphenols have been reported to have anti-inflammatory activities, although the molecular mechanisms responsible for this effect remain unclear. In the present study, we examined the effect of green tea extract and a variety of polyphenolic compounds on spreading of peripheral blood polymorphonuclear leukocytes (PMNs) over fibrinogen-coated surfaces. Green tea extract exerted a biphasic effect on PMN spreading; it induced or suppressed spreading at low and high concentrations, respectively. We also found that pyrogallol-bearing compounds have spreading induction activity. Among the compounds tested, tannic acid (TA) had the strongest activity; the concentrations required for induction of maximal spreading were 2 microM for TA, 200 microM for (-)-epigallocatechin gallate, and 2000 microM for the other active compounds. Furthermore, TA was the only compound showing a biphasic effect similar to that of green tea extract; TA at 20 or 200 microM suppressed spreading. The spreading-stimulatory signal was still latent during PMN exposure to TA at concentrations that inhibited spreading, because the pre-exposed PMNs underwent spreading when plated after removal of free TA by centrifugation. The spreading-inhibitory effect of TA at high concentrations overcame the induction of spreading by other stimuli, including phorbol 12-myristate 13-acetate, hydrogen peroxide, denatured fibrinogen surfaces, and naked plastic surfaces. These results suggest that TA as well as green tea extract is bi-functional, having pro-inflammatory and anti-inflammatory effects at low and high concentrations, respectively. Pharmacological use of TA may thus provide new strategies aimed at regulation of PMN spreading for control of inflammation.
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Affiliation(s)
- Soichiro Kori
- Department of Biology, School of Education, Waseda University, Shinjuku-ku, Tokyo, Japan
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36
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Enzymatic synthesis of gentiooligosaccharides by transglycosylation with beta-glycosidases from Penicillium multicolor. Carbohydr Res 2009; 344:972-8. [PMID: 19362709 DOI: 10.1016/j.carres.2009.03.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2009] [Revised: 02/26/2009] [Accepted: 03/06/2009] [Indexed: 11/27/2022]
Abstract
A crude enzyme preparation from Penicillium multicolor efficiently produced mainly gentiotriose to gentiopentaose (d.p. 3-5) by transglycosylation using a high concentration of gentiobiose as the substrate. The resulting gentiotriose was examined in a gustatory sensation test using human volunteers, and was determined to have one-fifth of the bitterness of gentiobiose. The crude enzyme preparation was analyzed by chromatography to determine the enzyme responsible for formation of the gentiooligosaccharides. The transglycosylation was shown to take place in two stages by a combination of beta-glucosidase and beta-(1-->6)-glucanase. In the initial stage, which was the rate-limiting step in the overall process, beta-glucosidase produced mainly gentiotriose from gentiobiose. In the second step, beta-(1-->6)-glucanase acted on the resulting gentiotriose, which served as both donor and acceptor, to produce a series of gentiooligosaccharides (d.p. 4-9) by transglycosylation.
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38
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Akiyoshi T, Tanaka N, Nakamura T, Matzno S, Shinozuka K, Uchida T. Effects of quinine on the intracellular calcium level and membrane potential of PC 12 cultures. J Pharm Pharmacol 2008; 59:1521-6. [PMID: 17976263 DOI: 10.1211/jpp.59.11.0009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Abstract
The mechanism for the perception of bitterness appears to be quite complicated, even for quinine, which is a model bitter substance, and thus has yet to be completely elucidated. To investigate the possibility of being able to predict the bitterness of quinine solutions, we examined the effects of quinine on intracellular calcium ion concentration ([Ca(2+)]i) and membrane potentials in PC 12 cultures. [Ca(2+)]i and membrane potentials were analysed by fluorescence confocal microscopic imaging using the Ca(2+)-sensitive probe Calcium Green 1/AM and the membrane potential-sensitive probe bis-(1,3-dibutylbarbituric acid) trimethine oxonol (DiBAC(4)(3)). Quinine elicited an increase in the membrane potential along with a concentration-dependent increase in [Ca(2+)]i. These increases were inhibited by extracellular Ca(2+)-free conditions, thapsigargin, which is a Ca(2+)-pump inhibitor, and U73122, which is a phospholipase C inhibitor. The quinine-induced increase in [Ca(2+)]i levels was inhibited by nifedipine, an L-type Ca(2+)-channel blocker, omega-conotoxin, a T-type Ca(2+)-channel blocker, and BMI-40, which is a bitterness-masking substance. These results suggest that responses in PC 12 cultures may be used as a simple model of bitterness perception.
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Affiliation(s)
- Takeshi Akiyoshi
- Department of Clinical Pharmaceutics, Pharmacology, Biochemistry, School of Pharmaceutical Sciences, Mukogawa Women's University, Nishinomiya 663-8179, Japan
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Li L, Naini V, Ahmed SU. Utilization of a Modified Special‐Cubic Design and an Electronic Tongue for Bitterness Masking Formulation Optimization. J Pharm Sci 2007; 96:2723-34. [PMID: 17506509 DOI: 10.1002/jps.20900] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
A unique modification of simplex design was applied to an electronic tongue (E-Tongue) analysis in bitterness masking formulation optimization. Three formulation variables were evaluated in the simplex design, i.e. concentrations of two taste masking polymers, Amberlite and Carbopol, and pH of the granulating fluid. Response of the design was a bitterness distance measured using an E-Tongue by applying a principle component analysis, which represents taste masking efficiency of the formulation. The smaller the distance, the better the bitterness masking effect. Contour plots and polynomial equations of the bitterness distance response were generated as a function of formulation composition and pH. It was found that interactions between polymer and pH reduced the bitterness of the formulation, attributed to pH-dependent ionization and complexation properties of the ionic polymers, thus keeping the drug out of solution and unavailable to bitterness perception. At pH 4.9 and an Amberlite/Carbopol ratio of 1.4:1 (w/w), the optimal taste masking formulation was achieved and in agreement with human gustatory sensation study results. Therefore, adopting a modified simplex experimental design on response measured using an E-Tongue provided an efficient approach to taste masking formulation optimization using ionic binding polymers.
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Affiliation(s)
- Lianli Li
- Formulation R&D, Barr Laboratories, Inc., Pomona, New York 10970, USA.
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Khan S, Kataria P, Nakhat P, Yeole P. Taste masking of ondansetron hydrochloride by polymer carrier system and formulation of rapid-disintegrating tablets. AAPS PharmSciTech 2007; 8:Article 46. [PMID: 17622121 PMCID: PMC2750361 DOI: 10.1208/pt0802046] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
The purpose of this research was to mask the intensely bitter taste of ondansetron HCl and to formulate a rapid-disintegrating tablet (RDT) of the taste-masked drug. Taste masking was done by complexing ondansetron HCl with aminoalkyl methacrylate copolymer (Eudragit EPO) in different ratios by the precipitation method. Drug-polymer complexes (DPCs) were tested for drug content, in vitro taste in simulated salivary fluid (SSF) of pH 6.2, and molecular property. Complex that did not release drug in SSF was considered taste-masked and selected for formulation RDTs. The complex with drug-polymer ratio of 8:2 did not show drug release in SSF; therefore, it was selected. The properties of tablets such as tensile strength, wetting time, water absorption ratio, in vitro disintegration time, and disintegration in the oral cavity were investigated to elucidate the wetting and disintegration characteristics of tablets. Polyplasdone XL-10 7% wt/wt gave the minimum disintegration time. Tablets of batch F4 containing spray-dried mannitol and microcrystalline cellulose in the ratio 1:1 and 7% wt/wt Polyplasdone XL-10 showed faster disintegration, within 12.5 seconds, than the marketed tablet (112 seconds). Good correlation between in vitro disintegration behavior and in the oral cavity was recognized. Taste evaluation of RDT in human volunteers revealed considerable taste masking with the degree of bitterness below threshold value (0.5) ultimately reaching to 0 within 15 minutes, whereas ondansetron HCl was rated intensely bitter with a score of 3 for 10 minutes. Tablets of batch F4 also revealed rapid drug release (t(90), 60 seconds) in SGF compared with marketed formulation (t(90), 240 seconds; P < .01). Thus, results conclusively demonstrated successful masking of taste and rapid disintegration of the formulated tablets in the oral cavity.
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Affiliation(s)
- Shagufta Khan
- Institute of Pharmaceutical Education and Research, Borgaon (Meghe), Wardha, Maharashtra, India.
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Anand V, Kataria M, Kukkar V, Saharan V, Choudhury PK. The latest trends in the taste assessment of pharmaceuticals. Drug Discov Today 2007; 12:257-65. [PMID: 17331891 DOI: 10.1016/j.drudis.2007.01.010] [Citation(s) in RCA: 104] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2006] [Revised: 12/21/2006] [Accepted: 01/23/2007] [Indexed: 11/19/2022]
Abstract
To date, the most widely used method for measuring the taste characteristics of pharmaceutical preparations is psychophysical evaluation by a taste panel. However, conventional chemical analyses, on the basis of release studies, have been shown to be useful subsidiary methods. More recently, novel in vitro taste assessment apparatus and methodologies have been developed for high-throughput taste screening and quality control. Biomimetic taste sensing systems (BMTSSs), such as multichannel taste sensors or electronic tongues with global selectivity, have been welcomed by both pharmaceutical scientists and the industry as a whole. As we discuss here, the emerging in vitro approaches for assessing taste characteristics of taste masked drug and drug products will result in a decreased reliance on human panel tests.
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Affiliation(s)
- Vikas Anand
- Seth G.L. Bihani S.D. College of Technical Education, Gaganpath, Sri Ganganagar, Rajasthan, India.
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Funasaki N, Uratsuji I, Okuno T, Hirota S, Neya S. Masking Mechanisms of Bitter Taste of Drugs Studied with Ion Selective Electrodes. Chem Pharm Bull (Tokyo) 2006; 54:1155-61. [PMID: 16880661 DOI: 10.1248/cpb.54.1155] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The masking mechanisms of the bitter taste of propantheline bromide (PB) and oxyphenonium (OB) bromide by native and modified cyclodextrins, saccharides, surfactants, organic acids, nonionic and anionic polymers, and other compounds were investigated with ion selective electrodes. The intensity of the bitter taste for a mixed solution of cyclodextrin with PB or OB was quantitatively explained from the observed electromotive force with the following assumptions: the complex and the masking agent do not have any tastes and the bitter taste is independent of other tastes. Sodium dodecyl sulfate reduced the bitter taste remarkably, and this reduction was also explicable on the basis of the same mechanism. Sodium taurodeoxycholate enhanced the bitter taste, because of its strong bitterness, although it formed 1 : 1 complexes with PB and OB. The masking mechanism of saccharides was ascribed to overcoming the weak bitterness of the drug by the strong sweetness. Lambda-carrageenan suppressed the bitter taste remarkably. This suppression was ascribed to the binding of PB and OB to lambda-carrageenan, the effect of the solution viscosity on the bitter taste, and the covering of the bitter taste receptor by lambda-carrageenan. It was suggested that the moderate masking by other polymers was attributable to the effect of the solution viscosity or the receptor covering. Native and modified beta-cyclodextrins, sodium dodecyl sulfate, lambda-carrageenan, Tween 20, and sodium carboxymethyl cellulose are good masking agents for the bitter tastes of PB and OB. The drug ion selective electrode is a useful tool for understanding of the masking mechanism of the bitter taste, screening of masking agents, and estimation of appropriate concentrations of the masking agents.
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Affiliation(s)
- Noriaki Funasaki
- Department of Physical Chemistry and 21st Century COE Program, Kyoto Pharmaceutical University, Misasagi, Yamashina-ku, Kyoto 607-8414, Japan.
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Tokuyama E, Shibasaki T, Kawabe H, Mukai J, Okada S, Uchida T. Bitterness Suppression of BCAA Solutions by L-Ornithine. Chem Pharm Bull (Tokyo) 2006; 54:1288-92. [PMID: 16946537 DOI: 10.1248/cpb.54.1288] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The purpose of the present study was to evaluate the bitterness-suppressing effect of L-ornithine (L-Orn) on single or mixed solutions of branched-chain amino acids (BCAAs) using human gustatory sensation tests and an artificial taste sensor. The BCAAs tested (L-isoleucine (L-Ile), L-leucine (L-Leu), and L-valine (L-Val)) are the main components of various enteral nutrients or supplements. The bitterness-suppression effect of L-Orn was also compared with the effect of L-Arg. L-Orn was effective in suppressing the bitterness of single or mixed solutions of BCAAs in human gustatory sensation tests, the effect being similar to or greater than that of L-Arg. The artificial taste sensor was able to predict the bitterness-suppressing effects of L-Orn and L-Arg. The response electric potential patterns of L-Val, L-Leu and L-Ile solutions to which 100 mM L-Arg had been added were quite similar to the sensor response patterns of the 100 mM L-Arg solutions alone. The relative response electric potential patterns of L-Val, L-Leu or L-Ile solutions containing 100 mM L-Orn in channels 5-8 (positively charged) are similar to that of single solution of 100 mM L-Orn.
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Affiliation(s)
- Emi Tokuyama
- School of Pharmaceutical Science, Mukogawa Women's University, 11-68 Koshien, 9-Bancho, Nishinomiya, Hyogo 663-8179, Japan
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Ishizaka T, Tsuji E, Mukai J, Asaka K, Uchida T. Evaluation of Bitterness due to Breaking up and Crushing Tablets. ACTA ACUST UNITED AC 2006. [DOI: 10.5649/jjphcs.32.259] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Kataoka M, Yoshida K, Miyanaga Y, Tsuji E, Tokuyama E, Uchida T. Evaluation of the taste and smell of bottled nutritive drinks. Int J Pharm 2005; 305:13-21. [PMID: 16219434 DOI: 10.1016/j.ijpharm.2005.08.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2005] [Revised: 08/08/2005] [Accepted: 08/10/2005] [Indexed: 11/26/2022]
Abstract
The purpose of this study was to evaluate the palatability of 15 bottled nutritive drinks, all commercially available in the Japanese market, using data from artificial taste and odor sensors. In gustatory sensation tests, well-trained healthy volunteers were asked to score the drinks in terms of palatability and of the four basic tastes. The results suggest that overall palatability is positively correlated with sourness intensity and fruitiness (R=0.82 and 0.86, respectively) and negatively correlated with bitterness intensity and the tasting of medicinal plants (R=-0.85 and -0.80, respectively). The sourness and bitterness intensity could be predicted by taste sensor and fruitiness could be predicted by odor sensor, respectively. By performing principal component analysis of the taste sensor data, the 15 drinks could be classified into four groups. The group classified as being predominantly sour had the highest palatability score, 3.8. By principal component analysis of odor sensor data, the drinks could also be classified into four groups and this time the group with a fruity flavor (smell) showed the highest palatability score, 3.4. In the combined analysis of both taste and odor data, products containing medicinal plants showed the lowest palatability. Finally, the combined usage of the taste and odor sensors gave rise to a three-group classification. Thus, not only the taste sensor but also the odor sensor may be useful in evaluating the palatability of bottled nutritive drinks.
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Affiliation(s)
- Masumi Kataoka
- School of Pharmaceutical Sciences, Mukogawa Women's University, 11-68 Koshien 9-Bancho, Nishinomiya 663-8179, Japan
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Ishizaka T, Miyanaga Y, Mukai J, Asaka K, Nakai Y, Tsuji E, Uchida T. Bitterness evaluation of medicines for pediatric use by a taste sensor. Chem Pharm Bull (Tokyo) 2005; 52:943-8. [PMID: 15304986 DOI: 10.1248/cpb.52.943] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The purpose of this study was to evaluate the bitterness of 18 different antibiotic and antiviral drug formulations, widely used to treat infectious diseases in children and infants, in human gustatory sensation tests and using an artificial taste sensor. Seven of the formulations were found to have a bitterness intensity exceeding 1.0 in gustatory sensation tests (evaluated against quinine as a standard) and were therefore assumed to have an unpleasant taste to children. The bitterness intensity scores of the medicines were examined using suspensions in water or an acidic sports drink. In the case of three macrolide antibiotic formulations containing erythromycin (ERYTHROCIN dry syrup), clarithromycin (CLARITH dry syrup for pediatric), and azithromycin (ZITHROMAC fine granules for pediatric use), the bitterness intensities of suspensions in acidic sports drinks were dramatically enhanced compared with the corresponding scores of suspensions in water. This enhancement could be predicted using the taste sensor. On the other hand, a reduction of bitterness intensity was observed for an acidic sports drink suspension of an amantadine product (SYMMETREL fine granules) compared with an aqueous suspension. This reduction in bitterness could also be predicted using the taste sensor output value. Thus, the taste sensor could predict whether or not suspension in an acidic sports drink would enhance or reduce the bitterness intensity of pediatric drug formulations, compared with suspensions in water.
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Affiliation(s)
- Toshihiko Ishizaka
- School of Pharmaceutical Sciences, Mukogawa Women's University, Hyogo 663-8179, Japan
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Ogawa T, Hoshina K, Haginaka J, Honda C, Tanimoto T, Uchida T. Screening of Bitterness-Suppressing Agents for Quinine: The Use of Molecularly Imprinted Polymers. J Pharm Sci 2005; 94:353-62. [PMID: 15614815 DOI: 10.1002/jps.20248] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The purpose of the present study was to examine the possibility of using molecularly imprinted polymers (MIPs) to screen for bitterness-suppressing agents. Quinine was selected as the bitter substance standard. L-arginine (L-Arg), L-ornithine (L-Orn), L-lysine (L-Lys), and L-citrulline (L-Ctr) were tested as bitterness suppressant candidates. In a high-performance liquid chromatography study using a uniformly sized MIP for cinchonidine, which has a very similar structure to quinine, the retention factor (k) of quinine was significantly shortened by the addition of L-Arg or L-Orn to the mobile phase, whereas slight or no decrease was observed when L-Ctr and L-Lys were added. The abilities of these amino acids to decrease the k of quinine were ranked in the following order: L-Arg = (L-Orn >(L-Ctr >>(L-Lys. A linear relationship between the reciprocal of k and the concentration of the amino acids indicated a single competitive model at a single site. The magnitude of the association constants obtained seemed to be directly related to the inhibitory effect of the test substances on the affinity of quinine for the receptor site. Nuclear magnetic resonance and molecular modeling studies suggested a one-to-two hydrogen-bonding-based complex formation of one quinine molecule with two methacrylic acid molecules (Q-2MAA) in chloroform. In the molecular modeling studies, the N--N distance of the quinine molecule in the assumed Q-2MAA complex was calculated to be 5.12 angstroms, similar to the N - N distances of the two amino acid complexes (L-Arg-2MAA, L-Orn-2MAA), which were 4.84 and 5.30 angstroms, respectively. This suggests that L-Arg and L-Orn may compete with the quinine molecule in the cinchonidine-imprinted space. Finally, the results of human gustatory sensation tests correlated well with the MIP data. The proposed method using MIPs seems to have a potential for screening bitterness-suppressing agents for quinine.
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Affiliation(s)
- Tazuko Ogawa
- School of Pharmaceutical Sciences, Mukogawa Women's University, 11-68, Koshien 9-Bancho, Nishinomiya City 663-8179, Japan.
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Miyanaga Y, Mukai J, Mukai T, Odomi M, Uchida T. Suppression of the bitterness of enteral nutrients using increased particle sizes of branched-chain amino acids (BCAAs) and various flavours: a taste sensor study. Chem Pharm Bull (Tokyo) 2004; 52:490-3. [PMID: 15056975 DOI: 10.1248/cpb.52.490] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
An improved formulation of the enteral nutrient Aminoleban EN (Otsuka Pharmaceutical Co., Ltd., Tokyo, Japan), has been commercially available since Spring 2004. Like the previous formulation, the improved product contains branched-chain amino acids (BCAAs) L-isoleucine (L-Ile), L-leucine (L-Leu), and L-valine (L-Val), but the average particle size of these amino acids has been increased to 180 to 250 microm in the improved formulation, compared with 40 to 90 microm in the old product. The improved formulation has a significantly lower bitterness intensity score than the older formulation, as evaluated both in human gustatory tests and using the artificial taste sensor. We propose that this improved taste masking is due to the larger particle size of the BCAA crystals, due to which their release rates are reduced. The addition of improved flavours has also helped to reduce the bitterness of the improved Aminoleban EN formulation significantly. Analysis of the taste sensor data suggests that the sourness and sweetness of the added flavours were critical in diminishing the bitterness of Aminoleban EN.
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Affiliation(s)
- Yohko Miyanaga
- School of Pharmaceutical Sciences, Mukogawa Women's University, Nishinomiya, Japan
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Sohi H, Sultana Y, Khar RK. Taste masking technologies in oral pharmaceuticals: recent developments and approaches. Drug Dev Ind Pharm 2004; 30:429-48. [PMID: 15244079 DOI: 10.1081/ddc-120037477] [Citation(s) in RCA: 229] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Taste is one of the most important parameters governing patient compliance. Undesirable taste is one of several important formulation problems that are encountered with certain drugs. Oral administration of bitter drugs with an acceptable degree of palatability is a key issue for health care providers, especially for pediatric patients. Several oral pharmaceuticals, numerous food and beverage products, and bulking agents have unpleasant, bitter-tasting components. So, any pharmaceutical formulation with a pleasing taste would definitely be preferred over a competitor's product and would translate into better compliance and therapeutic value for the patient and more business and profits for the company. The desire of improved palatability in these products has prompted the development of numerous formulations with improved performance and acceptability. This article reviews the earlier applications and methodologies of taste masking and discusses the most recent developments and approaches of bitterness reduction and inhibition for oral pharmaceuticals.
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Affiliation(s)
- Harmik Sohi
- Department of Pharmaceutics, Faculty of Pharmacy, Jamia Hamdard, Hamdard Nagar, New Delhi, India
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Ogawa T, Nakamura T, Tsuji E, Miyanaga Y, Nakagawa H, Hirabayashi H, Uchida T. The Combination Effect of L-Arginine and NaCl on Bitterness Suppression of Amino Acid Solutions. Chem Pharm Bull (Tokyo) 2004; 52:172-7. [PMID: 14758000 DOI: 10.1248/cpb.52.172] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The purpose of the present study was to quantify the degree of suppression of the bitterness of two amino acids (L-isoleucine (L-Ile), and L-phenylalanine (L-Phe)) which could be achieved by the addition of various test chemicals, and to examine the mechanism of this bitterness suppression. The test chemicals used were two sweeteners (sucrose, aspartame), NaCl, various acidic (L-aspartic acid, L-glutamic acid), or basic (L-histidine, L-lysine and L-arginine) amino acids, tannic acid and phosphatidic acid. The combination of L-arginine (L-Arg) and NaCl together was the most effective in reducing the bitterness of 100 mM L-Ile and L-Phe solutions in human gustatory sensation tests. Even in bitterness of 0.1 mM quinine solution, L-Arg was also successful in reducing the bitterness. This bitterness-suppression effect was specific to L-Arg and not to the other basic amino acids. No comparable taste-masking effect was observed for the acidic amino acids. The artificial taste sensor failed to predict completely the bitterness-suppressing effect of L-Arg. It seems likely that the bitterness-suppressing effect of L-Arg is mediated not only by binding at the receptor site, but also elsewhere in the process of bitterness perception, such as a direct effect on the sodium channel. It is conjectured that the guanidinium group of L-Arg may interact with sodium channels in taste bud membranes.
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Affiliation(s)
- Tazuko Ogawa
- School of Pharmaceutical Sciences, Mukogawa Women's University, Nishinomiya, Japan
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