An Jin-Pyo, Liu Xin, Wang Yu
Department of Food Science and Human Nutrition, Citrus Research & Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA.
Food Chem X. 2024 Apr 28;22:101426. doi: 10.1016/j.fochx.2024.101426. eCollection 2024 Jun 30.
Bitter substances in functional foods and beverages can act as nutraceuticals, offering potential health benefits. However, their unpleasant sensory impact reduces the consumption of these foods. Consequently, the discovery of bitter masking compounds is crucial for enhancing the intake of bioactive compounds in functional foods and beverages. Bitter taste is mediated by TAS2Rs, a sub-family of G-protein-coupled receptors. TAS2R14 is especially pivotal in the perception of bitterness, as it is one of the most broadly tuned bitter receptors. In this study, allspice was extracted and purified to yield five single compounds based on sensory guided fractionation. The structures of each compound were determined based on nuclear magnetic resonance (NMR) and high-resolution mass spectrometry (HR-MS). In a sensory evaluation, compound exhibited bitter masking activity against quinine. Molecular docking analysis revealed that compound could act as an antagonist of the TAS2R14 bitter receptor.
功能性食品和饮料中的苦味物质可作为营养保健品，具有潜在的健康益处。然而，它们令人不悦的感官影响降低了这些食品的消费量。因此，发现苦味掩盖化合物对于增加功能性食品和饮料中生物活性化合物的摄入量至关重要。苦味由TAS2Rs介导，TAS2Rs是G蛋白偶联受体的一个亚家族。TAS2R14在苦味感知中尤为关键，因为它是调谐范围最广的苦味受体之一。在本研究中，基于感官引导分级分离对多香果进行提取和纯化，得到了五种单一化合物。根据核磁共振（NMR）和高分辨率质谱（HR-MS）确定了每种化合物的结构。在感官评价中，化合物对奎宁表现出苦味掩盖活性。分子对接分析表明，化合物可作为TAS2R14苦味受体的拮抗剂。
