Bitterness suppression of BCAA solutions by L-ornithine

The purpose of the present study was to evaluate the bitterness-suppressing effect of L-ornithine (L-Orn) on single or mixed solutions of branched-chain amino acids (BCAAs) using human gustatory sensation tests and an artificial taste sensor. The BCAAs tested (L-isoleucine (L-Ile), L-leucine (L-Leu), and L-valine (L-Val)) are the main components of various enteral nutrients or supplements. The bitterness-suppression effect of L-Orn was also compared with the effect of L-Arg. L-Orn was effective in suppressing the bitterness of single or mixed solutions of BCAAs in human gustatory sensation tests, the effect being similar to or greater than that of L-Arg. The artificial taste sensor was able to predict the bitterness-suppressing effects of L-Orn and L-Arg. The response electric potential patterns of L-Val, L-Leu and L-Ile solutions to which 100 mM L-Arg had been added were quite similar to the sensor response patterns of the 100 mM L-Arg solutions alone. The relative response electric potential patterns of L-Val, L-Leu or L-Ile solutions containing 100 mM L-Orn in channels 5-8 (positively charged) are similar to that of single solution of 100 mM L-Orn.