Damani Shashwat, Penner Michael H, Lim Juyun
Monell Chemical Senses Center, Philadelphia, PA 19104, USA.
Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
ACS Food Sci Technol. 2025 Sep 2. doi: 10.1021/acsfoodscitech.5c00418.
The influence of structural characteristics on taste perception of glucooligosaccharides (GlcOS) remains poorly understood. This study examined the role of α-1,6 glycosidic linkages in GlcOS taste perception by evaluating two sugar-free α-1,6 linkage-containing GlcOS: maltosyl-isomaltooligosaccharides (MIMO) and isomaltooligosaccharides (IMO). Both target samples were fractionated via graded ethanol precipitation to remove mono- and disaccharides. Structural characterization confirmed average degree of polymerizations of 6 and 5 for the MIMO and IMO preparations, respectively. NMR analyses showed α-1,6 linkage proportions of ~75% in MIMO and ~50% in IMO, with the latter also containing branched maltooligosaccharides. In sensory tests, participants (N=28) were able to discriminate 150 mM samples from water (<0.05) and described them as "slightly sweet" in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the samples were not detectable (>0.05). Both samples were also detectable at 75 mM (N=25; <0.05) with similar detectability to equimolar glucose and maltose. These results demonstrate that α-1,6 linked GlcOS elicit sweet taste and that MIMO and IMO preparations exhibit comparable detection rates.
低聚葡萄糖（GlcOS）的结构特征对味觉感知的影响仍知之甚少。本研究通过评估两种含α-1,6糖苷键的无糖低聚葡萄糖：麦芽低聚异麦芽糖（MIMO）和异麦芽低聚糖（IMO），研究了α-1,6糖苷键在低聚葡萄糖味觉感知中的作用。通过分级乙醇沉淀对两种目标样品进行分离，以去除单糖和二糖。结构表征证实，MIMO和IMO制剂的平均聚合度分别为6和5。核磁共振分析表明，MIMO中α-1,6键的比例约为75%，IMO中约为50%，后者还含有支链麦芽低聚糖。在感官测试中，参与者（N = 28）能够区分150 mM的样品和水（<0.05），并在没有甜味抑制剂乳糖抑素的情况下将其描述为“微甜”。在存在乳糖抑素的情况下，样品无法检测到（>0.05）。两种样品在75 mM时也可检测到（N = 25；<0.05），其可检测性与等摩尔葡萄糖和麦芽糖相似。这些结果表明，α-1,6连接的低聚葡萄糖会引发甜味，并且MIMO和IMO制剂表现出相当的检测率。
