当前位置: X-MOL 学术Cell Chem. Bio. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Blends of Non-caloric Sweeteners Saccharin and Cyclamate Show Reduced Off-Taste due to TAS2R Bitter Receptor Inhibition
Cell Chemical Biology ( IF 8.6 ) Pub Date : 2017-09-14 00:00:00 , DOI: 10.1016/j.chembiol.2017.08.004
Maik Behrens , Kristina Blank , Wolfgang Meyerhof

Non-caloric sweeteners are widely used for the formulation of calorie-reduced beverages for health-conscious consumers. However, disadvantages such as undesired off-tastes limit the use of non-nutritive sweeteners. Therefore, the food industry is constantly searching for novel sweeteners and frequently resorts to using blends combining non-caloric sweeteners in a single formulation. The earliest blend allowing higher sweetness levels with reduced bitter off-taste combined saccharin with cyclamate. However, the mechanism by which sweetener blends become superior to single compounds remained obscure. By functional expression of human bitter taste receptors, we found the explanation for the phenomenon observed ∼60 years ago. We demonstrate that cyclamate potently blocks the receptors responsible for saccharin's bitter off-taste. This effect occurs at concentrations where cyclamate itself does not elicit a side taste. Intriguingly, also saccharin inhibits cyclamate-activated bitter receptors. Our experiments demonstrate that heterologous assays are useful for understanding perceptual phenomena and the development of novel tastant formulations.

中文翻译:

非热量甜味剂糖精和甜蜜素的混合物由于TAS2R苦味受体抑制作用而显示出减少的异味

非热量甜味剂被广泛用于健康意识消费者的低卡路里饮料配方。但是,诸如不良味道之类的缺点限制了非营养性甜味剂的使用。因此,食品工业一直在寻找新的甜味剂,并经常求助于在单一配方中使用结合了无热量甜味剂的混合物。最早的混合物可提高甜度,同时减少糖精和甜蜜素的苦味。然而,甜味剂混合物变得优于单一化合物的机理仍然不清楚。通过人类苦味受体的功能表达,我们找到了大约60年前观察到的现象的解释。我们证明,甜蜜素可以有效地阻断负责糖精苦味的受体。这种效应发生在甜蜜素本身不会引起副作用的浓度下。有趣的是,糖精还抑制了甜蜜素激活的苦味受体。我们的实验表明,异源测定对于理解知觉现象和新型促味剂配方的开发很有用。
更新日期:2017-11-10
down
wechat
bug