Lang Roman, Lang Tatjana, Dunkel Andreas, Ziegler Florian, Behrens Maik
Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.
Front Nutr. 2022 Dec 19;9:1082698. doi: 10.3389/fnut.2022.1082698. eCollection 2022.
The composition of menus and the sequence of foodstuffs consumed during a meal underlies elaborate rules. However, the molecular foundations for the observed taste- and pleasure-raising effects of complex menus are obscure. The molecular identification and characterization of taste receptors can help to gain insight into the complex interrelationships of food items and beverages during meals. In our study, we quantified important bitter compounds in chicory and chicory-based surrogate coffee and used them to identify responsive bitter taste receptors. The two receptors, TAS2R43 and TAS2R46, are exquisitely sensitive to lactucin, lactucopicrin, and 11β,13-dihydrolactucin. Sensory testing demonstrated a profound influence of the sequence of consumption of chicory, surrogate coffee, and roasted coffee on the perceived bitterness by human volunteers. These findings pave the way for a molecular understanding of some of the mixture effects underlying empirical meal compositions.
一顿饭中菜单的组成以及所食用食物的顺序有着详尽的规则。然而，复杂菜单所观察到的提升味觉和愉悦感的分子基础尚不清楚。味觉受体的分子鉴定和表征有助于深入了解用餐期间食物和饮料之间复杂的相互关系。在我们的研究中，我们对菊苣和菊苣基替代咖啡中的重要苦味化合物进行了定量，并利用它们来鉴定有反应的苦味受体。这两种受体，即TAS2R43和TAS2R46，对莴苣苦素、莴苣苦内酯和11β,13-二氢莴苣苦素极为敏感。感官测试表明，菊苣、替代咖啡和烘焙咖啡的食用顺序对人类志愿者所感知的苦味有深远影响。这些发现为从分子层面理解一些基于经验的膳食组成背后的混合效应铺平了道路。
