Katsuragi Y, Sugiura Y, Lee C, Otsuji K, Kurihara K
Kao Corporation, Kashima Research Laboratories, Japan.
Pharm Res. 1995 May;12(5):658-62. doi: 10.1023/a:1016295122461.
Previously, we demonstrated that lipoprotein composed of phosphatidic acid (PA) and beta-lactoglobulin (LG) selectively and reversibly suppress the frog taste nerve response to bitter substances. In the present study, we examined the effects of various lipoproteins on the taste sensation to various stimuli in humans by a psychophysical method. Among various lipoproteins composed of different of lipids and proteins, the lipoproteins composed of PA and proteins were most effective in suppressing bitter taste. The lipoproteins composed of PA and LG, bovine serum albumin, ovalbumin, alpha-lactoalbumin or casein similarly suppressed effects on sensation of bitter taste. Using PA-LG, the effects on taste sensation to various stimuli were examined. The bitter taste of all twelve substances examined was inhibited, while saltiness of NaCl and sweetness of sucrose were not inhibited. The inhibition of bitter taste was completely reversible. Masking of the target sites for bitter substances on the taste receptor membranes with PA-LG seems to contribute to the inhibition of bitter taste. Direct binding of the bitter substances to PA-LG in the medium also contributes to the inhibition of bitter taste of certain substances. Among various drugs, basic and hydrophobic substances such as quinine, denatortium and propranolol have low taste thresholds and are said to be the most bitter. PA-LG most effectively suppressed the bitter taste of such substances. PA originates from soybeans and the proteins used except for bovine serum albumin originate from milk or eggs, and hence the lipoproteins can be safely used to mask the bitter taste of drugs.
此前，我们证明了由磷脂酸（PA）和β-乳球蛋白（LG）组成的脂蛋白能选择性且可逆地抑制青蛙味觉神经对苦味物质的反应。在本研究中，我们通过心理物理学方法研究了各种脂蛋白对人类对各种刺激的味觉感受的影响。在由不同脂质和蛋白质组成的各种脂蛋白中，由PA和蛋白质组成的脂蛋白在抑制苦味方面最有效。由PA和LG、牛血清白蛋白、卵清蛋白、α-乳白蛋白或酪蛋白组成的脂蛋白同样能抑制对苦味的感觉。使用PA-LG，研究了其对各种刺激味觉感受的影响。所检测的十二种物质的苦味均受到抑制，而NaCl的咸味和蔗糖的甜味未受抑制。苦味的抑制是完全可逆的。PA-LG对味觉受体膜上苦味物质靶点的掩盖似乎有助于苦味的抑制。苦味物质在介质中与PA-LG的直接结合也有助于某些物质苦味的抑制。在各种药物中，奎宁、地那铵和普萘洛尔等碱性和疏水性物质味觉阈值低，据说苦味最强。PA-LG最有效地抑制了这类物质的苦味。PA来源于大豆，除牛血清白蛋白外使用的蛋白质来源于牛奶或鸡蛋，因此这些脂蛋白可安全用于掩盖药物的苦味。
