Ninomiya Y, Inoue M, Imoto T
Department of Oral Physiology, Asahi University School of Dentistry, Gifu, Japan.
Chem Senses. 1998 Jun;23(3):303-7. doi: 10.1093/chemse/23.3.303.
Cyclodextrins (CDs) have the remarkable ability to form inclusion complexes with a wide variety of guest molecules. In the present study, possible influences of CDs on gurmarin inhibition of the chorda tympani responses to sucrose were examined in C57BL mice. Responses to sucrose were suppressed to approximately 50% of control by treatment of the tongue with 30 micrograms/ml (approximately 7.1 microM) gurmarin. Rinsing the tongue with 15 mM beta-CD after gurmarin gave rapid recovery of the suppressed sucrose responses to approximately 85% of control, whereas 15 mM alpha- or gamma-CD did not. When gurmarin was mixed with beta-CD, the suppressive effects of gurmarin on sucrose responses were largely reduced. No such reduction was observed for mixtures with alpha- and gamma-CD. Gurmarin includes tyrosine and tryptophan residues whose aromatic rings are directed outward and can probably form inclusion complexes with beta-CD. Therefore, the observed reduction of the effects of gurmarin may be due to steric hindrances in inclusion complexes of gurmarin with beta-CD that may interfere with gurmarin binding to sweet taste receptors.
环糊精（CDs）具有与多种客体分子形成包合物的显著能力。在本研究中，我们在C57BL小鼠中检测了环糊精对古马林抑制鼓索神经对蔗糖反应的可能影响。用30微克/毫升（约7.1微摩尔）的古马林处理舌头后，对蔗糖的反应被抑制至对照的约50%。在用古马林处理后用15毫摩尔的β-环糊精冲洗舌头，可使被抑制的蔗糖反应迅速恢复至对照的约85%，而15毫摩尔的α-环糊精或γ-环糊精则不能。当古马林与β-环糊精混合时，古马林对蔗糖反应的抑制作用大大降低。与α-环糊精和γ-环糊精的混合物未观察到这种降低。古马林包含酪氨酸和色氨酸残基，其芳香环向外，可能与β-环糊精形成包合物。因此，观察到的古马林作用的降低可能是由于古马林与β-环糊精的包合物中的空间位阻，这可能会干扰古马林与甜味受体的结合。
