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用酵母提取物调节苦味受体酵母提取物调节苦味受体

Christine Belloir¹, Adeline Karolkowski¹, Antoine Thomas²

¹Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France.

Food research international (Ottawa, Ont.)

|June 30, 2024

概括

酵母提取物富含腺5'-单酸盐 (AMP),可以抑制苦味受体 (TAS2Rs). 这项研究表明,富含AMP的酵母提取物如何减少苦味,提供新的食品和药物应用.

科学领域:

食品科学食品科学食品科学
感官科学感官科学
分子生物学分子生物学

背景情况:

酵母提取物 (YEs) 在食品中用于增强味道和减少苦味.
氨酸5'-单酸盐 (AMP),存在于YEs中,以其苦味掩盖特性而闻名.
苦味受体 (TAS2Rs) 中介于对食物和药物的苦味的感知.

研究的目的:

研究酵母提取物 (YEs) 对苦味受体 (TAS2Rs) 的抑制作用.
阐明富含AMP的YE调节TAS2R活性的机制.
探索YEs作为食品和制药应用中的苦味降低剂的潜力.

主要方法:

在体外基于细胞的测试被用来选AMP和YE的TAS2R激活.
分析了AMP丰富的YE对七种特定TAS2Rs的抑制作用.
分析包括测量EC50值和最大幅度的变化,以确定抑制类型.

主要成果:

与对照组相比,AMP和AMP丰富的YE激活了更广泛的TAS2R.
富含AMP的YE证明了TAS2Rs的竞争性和非竞争性抑制.
在19个测试的TAS2R中,有7个在接受了富含AMP的YE治疗后表现出超过40%的抑制.

结论:

富含AMP的酵母提取物有效抑制苦味受体 (TAS2Rs).
这项研究提供了关于YEs如何减少苦的机制性见解.
这些发现支持使用酵母提取物作为减轻食物和药物中苦味的天然策略.

关键词:

苦的受体受体是什么苦是一种苦.抑制抑制的抑制作用蒙面是为了掩饰.这就是TAS2R.酵母提取物酵母提取物

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