Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany.
German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany.
J Agric Food Chem. 2021 May 19;69(19):5510-5527. doi: 10.1021/acs.jafc.1c00994. Epub 2021 May 10.
We report on activity-guided investigation of the key antisweet principles of . Orosensory-guided fractionation by means of solid phase extraction, preparative 2D-LC, and semipreparative HPLC followed by accurate MS and 1D/2D NMR experiments revealed six known and three previously unknown gymnemic acids as the key constituents of seven highly sensory-active fractions. Localized via a modified comparative taste dilution analysis (cTDA) and taste modulation probability (TMP) based screening techniques, a strong intrinsic bitterness was also observed for gymnemic acids. In addition, the suppressive effects of the most abundant acids on the response of the human sweet taste receptor to sucrose were verified by means of a functional hTAS1R2/hTAS1R3 sweet taste receptor assay. This in vitro screening revealed large differences in antisweet activity among the isolated compounds, where gymnemic acids XV and XIX showed the highest sweet suppressing activity. This broad-based molecular characterization of the sweet taste inhibiting activity of will enable further insight into the molecular basis of sweet taste modulation at the receptor level.
我们报告了基于活性导向的研究，探讨了. 的关键抗甜味原理。通过固相萃取、制备二维高效液相色谱和半制备高效液相色谱，以及精确的 MS 和 1D/2D NMR 实验，对味觉导向的分离进行了研究，结果揭示了 6 种已知和 3 种以前未知的武靴藤酸作为 7 种高感官活性部分的关键成分。通过改良的比较味觉稀释分析（cTDA）和基于味觉调制概率（TMP）的筛选技术进行定位，发现武靴藤酸具有强烈的内在苦味。此外，通过功能性 hTAS1R2/hTAS1R3 甜味受体测定，还验证了最丰富的酸对人体甜味受体对蔗糖反应的抑制作用。这种体外筛选揭示了分离化合物之间抗甜味活性的巨大差异，其中武靴藤酸 XV 和 XIX 表现出最高的甜味抑制活性。对. 的甜味抑制活性进行了广泛的分子特征描述，这将使我们能够进一步深入了解受体水平甜味调制的分子基础。
