Division of Functional Food Research, Korea Food Research Institute, Bundang-gu, Sungnam-si, Gyeonggi-do 13539, Republic of Korea.
Sempio Fermentation Research Center 1, Sempio Foods Company, Osongup, Cheongwongun, Chungcheongbuk-do 28156, Republic of Korea.
Food Chem. 2017 Oct 15;233:256-262. doi: 10.1016/j.foodchem.2017.04.123. Epub 2017 Apr 21.
Food protein hydrolysates created by natural fermentation have been used for centuries as food flavorings. The aim of this study was to define the key umami-active fraction of modernized Korean soy sauce (mJGN) and the impact thereof on bitter-masking of human sensory and bitter-taste receptor-expressing cells. We found strong correlations between taste profiles of mJGN and a contained fraction (F05). The latter contained compounds of less than 500Da, and elicits a distinct umami taste. Both free amino acids and Glu-enriched oligopeptides are suggested to be crucial in terms of the effects of F05 on taste. F05 not only reduced human-perceived bitterness, but also effectively suppressed the intracellular Ca response induced by caffeine in the hTAS2R43 and hTAS2R46 human bitter-taste receptor-expressing cells. This suggests that F05, a key umami-active fraction of mJGN, contains components that at least partially modulate human bitter-taste receptor action, improving food flavor.
天然发酵生成的食物蛋白水解物，作为食品调味剂，已使用了数个世纪。本研究旨在明确现代化韩国酱油（mJGN）的关键鲜味活性成分，及其对人类感官苦味掩蔽和苦味受体表达细胞苦味的影响。我们发现 mJGN 的味觉特征与其包含的一个特定成分（F05）之间存在很强的相关性。后者包含小于 500Da 的化合物，可产生独特的鲜味。游离氨基酸和富含 Glu 的低聚肽可能是 F05 影响味觉的关键因素。F05 不仅降低了人类感知到的苦味，而且还能有效抑制 hTAS2R43 和 hTAS2R46 人类苦味受体表达细胞中咖啡因引起的细胞内 Ca 反应。这表明，mJGN 的关键鲜味活性成分 F05 含有至少部分调节人类苦味受体功能的成分，从而改善了食品风味。
