Basic studies for the practical use of bitterness inhibitors: Selective inhibition of bitterness by phospholipids
Basic studies for the practical use of bitterness inhibitors: Selective inhibition of bitterness by phospholipids
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DOI：
10.1023/a:1012138103223
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发表时间：
1997-06-01
影响因子：
3.7
通讯作者：
Kurihara, K
中科院分区：
文献类型：
--
作者：
Katsuragi, Y;Mitsui, Y;Kurihara, K
目的.我们研究了磷脂如磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇（PI）和磷脂酸（PA）对人对各种物质的味觉的影响。使用有偿志愿者的心理影响进行评估。PA对溶解在水中的各种物质的苦味有抑制作用，但不影响甜味、咸味和酸味，但其抑制活性低于PA-LG; PI对苦味也有抑制活性，但其活性低于PA。含有高含量PA和PI的大豆卵磷脂级分也表现出对各种物质的苦味的抑制活性。将PA或卵磷脂组分掺入含有奎宁的颗粒中以及用PA或卵磷脂组分对颗粒进行包衣都有效地抑制了奎宁的苦味。卵磷脂部分被允许用作药物和食品的添加剂，并且可以以工业规模生产。预期卵磷脂级分将安全地用作苦味抑制剂用于实际应用。
Purpose. We examined the effects of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol (PI), and phosphatidic acid (PA) on human taste sensation to various substances.Methods. The effects were evaluated psychophysically using paid volunteers.Results. PA inhibited the bitterness of various substances dissolved in water without affecting sweetness, saltiness, and sourness, although its inhibitory activity was less than that of PA-LG. PI also showed inhibitory activity on bitterness, although its activity was less than PA. A soybean lecithin fraction containing high contents of PA and PI also demonstrated inhibitory activity on the bitterness of various substances. Both the incorporation of either PA or the lecithin fraction into granules containing quinine and the coating of the granules with PA or the fraction effectively inhibited the bitterness of quinine.Conclusions. The lecithin fraction is permitted for use as an additive to drugs and food and can be produced on an industrial scale. It is expected that the lecithin fraction will be used safely as a bitterness inhibitor for practical applications.