Szczepaniak Oskar, Jokiel Maria, Stuper-Szablewska Kinga, Szymanowska Daria, Dziedziński Marcin, Kobus-Cisowska Joanna
Department of Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, Poznań, Poland.
PORT Polish Center for Technology Development, Wrocław, Poland.
PLoS One. 2021 Feb 8;16(2):e0243871. doi: 10.1371/journal.pone.0243871. eCollection 2021.
Cornelian cherry (Cornus mas L.) fruits are a valuable source of bioactive compounds that are responsible for the perception of bitter taste of chocolate products. The aim of the study was to validate the inhibitory effect of Cornus mas on the TAS2R3 and TAS2R13 bitter taste receptors and to assess the effect of masking the bitter taste of dark chocolate with the help of the sensory panel. Dark chocolate was prepared with an addition of 5% of freeze-dried cornelian cherry fruits and 108 CFU/g of Bacillus coagulans probiotic strains. Effect on the TAS2R receptors was evaluated in specially transfected HEK293T cells, and the inhibition ratio was measured using the calcium release test. Moreover, the total polyphenol content, antioxidant activity and simulated intestinal in vitro digestion were determined for the samples. The tested chocolate products were rich in chlorogenic, caffeic and sinapic acids. The addition of cornelian cherry positively affected the antioxidant activity. The phytochemicals of Cornus mas decreased the TAS2R13 activity by 132% after a 2-minute interaction and, % at the same time, inhibited the TAS2R3 activity by 11.5. Meanwhile, chocolate with the addition of fruit was less bitter according to the sensory panel.
欧洲山茱萸（Cornus mas L.）果实是生物活性化合物的宝贵来源，这些化合物会影响巧克力产品的苦味感知。本研究的目的是验证欧洲山茱萸对TAS2R3和TAS2R13苦味受体的抑制作用，并借助感官小组评估其对黑巧克力苦味的掩盖效果。添加了5%冻干欧洲山茱萸果实和108 CFU/g凝结芽孢杆菌益生菌菌株制备了黑巧克力。在经过特殊转染的HEK293T细胞中评估对TAS2R受体的影响，并使用钙释放试验测量抑制率。此外，还测定了样品的总多酚含量、抗氧化活性和体外模拟肠道消化情况。测试的巧克力产品富含绿原酸、咖啡酸和芥子酸。添加欧洲山茱萸对抗氧化活性有积极影响。欧洲山茱萸的植物化学物质在2分钟相互作用后使TAS2R13活性降低了132%，同时使TAS2R3活性抑制了11.5%。与此同时，根据感官小组的评价，添加了果实的巧克力苦味较轻。
