通过基于TAS1R2/TAS1R3的模型预测的甜度得分来量化人类的甜味感知
Ajung Kim1, Yiseul Kim1, Nayoung Choi1
1Division of Food Functionality Research, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Food chemistry: X
|October 2, 2025
概括
一个新的成像系统通过量化受体反应来客观地测量人工甜味剂的功效. 这种模型预测的甜度得分 (MPSS) 与相对甜度有很强的相关性,为主观感官面板提供了替代方案.
科学领域:
- 生物化学 生物化学
- 感官科学 感官科学
- 分子生物学分子生物学
背景情况:
- 人造甜味剂提供低热量的甜味,但使用主观感官面板进行评估.
- 关键的基准,如甜度强度和感知值,对于甜味剂的评估至关重要.
- 需要开发一个客观的,受体水平的方法来补充或取代感官分析.
研究的目的:
- 开发一个客观的,基于受体的系统来量化人工甜味剂的反应.
- 为了建立受体活性和感知甜味之间的相关性.
- 创建基于分子相互作用的甜味的预测模型.
主要方法:
- 使用HEK293T细胞开发了一个基于TAS1R2/TAS1R3的成像系统.
- 对五种不同的人工甜味剂的量化受体反应.
- 从剂量反应曲线中确定EC50 (效力) 和最大响应 (疗效).
- 在EC50和报告的相对甜度 (RS) 之间进行逆回归分析.
主要成果:
- 在EC50和相对甜度 (RS ≈ 1.38/EC50) 之间发现了强烈的相关性 (R2 = 0.9688).
- 开发了一个基于EC50的模型预测甜度得分 (MPSS),与已知的RS值密切匹配.
- 此外,MPSS值也反映了报告的味道检测值.
- 最大受体反应与相对甜度的相关性不佳.
结论:
- 基于EC50的建模为预测甜味提供了受体水平的感知接地方法.
- 开发的系统和MPSS为甜味剂研究中的传统感官评估提供了实用,客观的替代方案.
- 这种方法促进了食品科学和分子生物学中的客观量化.
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