挥发性短链阿里法基化物通过口腔表达的感受受体CaSR作为味道调节剂
Seiji Kitajima1, Yutaka Maruyama1, Motonaka Kuroda1
1Institute of Food Research & Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki 210-8681, Kanagawa, Japan.
Molecules (Basel, Switzerland)
|June 28, 2023
概括
短链阿利法化物通过激活口腔中的感受受体 (CaSR) 来增强味道强度. 这一发现揭示了味道修饰的新分子机制,可能将香味化合物与味道感知联系起来.
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 分子生物学分子生物学
背景情况:
- 化物是食品加工过程中形成的挥发性芳香化合物,影响口味感知.
- 这些化合物可以改变味道强度,即使在低于气味的检测水平.
- 参与阿尔代介导的味道修饰的特定分子机制和受体仍然在很大程度上是未知的.
研究的目的:
- 研究短链阿里法性化物,特别是异甲 (IVAH) 的增味作用.
- 为了确定负责调解这些味道修饰效应的味道受体.
- 探索阿尔代诱导的受体激活和感官感知之间的关系.
主要方法:
- 具有和没有IVAH的味道溶液的感官评估,包括在嗅觉剥夺下进行的实验.
- 在体外受体激活测试使用感受受体 (CaSR).
- 测试各种类 aldehyde 类似物,以确定 CaSR 激活的结构要求.
主要成果:
- 异甲醇 (IVAH) 显著增强了味觉强度,即使嗅觉被阻断.
- 已发现IVAH和其他C3-C6异形化物,包括甲基,在体外激活了CaSR.
- 这些化物作为CaSR的阳性全调节剂,它们的调味效应与CaSR激活水平相关.
结论:
- 短链阿利法性化物通过激活口服表达的CaSR.作为味道调节剂起作用.
- 这种由化物激活的CaSR为它们的增味性质提供了分子基础.
- 这些发现表明,挥发性芳香类甲基化物可能通过类似于kokumi物质的机制促进风味修饰.
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