Current Advances and Future Aspects of Sweetener Synergy: Properties, Evaluation Methods and Molecular Mechanisms
Current Advances and Future Aspects of Sweetener Synergy: Properties, Evaluation Methods and Molecular Mechanisms
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DOI：
10.3390/app12105096
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发表时间：
2022-05
期刊：
影响因子：
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通讯作者：
Congrui Wang;Yi Liu;Xiangzhong Zhao;Bo Liu
中科院分区：
文献类型：
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作者：
Congrui Wang;Yi Liu;Xiangzhong Zhao;Bo Liu
甜味剂协同作用是指甜味剂的某些组合比每种成分的作用的理论总和更有效的现象。它提供了减少甜味剂剂量和改善其甜度的好处。到目前为止，已经报道了许多具有协同效应的甜味剂混合物。人工高强度甜味剂和天然甜味剂都普遍用于甜味剂混合物中以实现协同作用，尽管前者似乎比后者表现出更大的协同潜力。此外，已经应用了几种评价方法来研究甜味剂协同作用，这可能导致结果的差异。此外，结构不同的甜味剂可协同作用于甜味受体T1 R2/T1 R3的不同位点，激活受体，其在溶剂中的水化特性/包装特性影响其与受体的相互作用，为甜味剂协同作用的分子基础提供了初步的解释。本文首先对甜味剂增效作用的性质、评价方法和分子机理进行了系统的综述、分析和评述。其次，全面讨论了甜味剂协同效应在理论和实践上面临的挑战以及克服这些限制的可能策略。最后，对人类甜味感知的这一重要表现提出了未来的展望。
Sweetener synergy is the phenomenon in which certain combinations of sweeteners work more effectively than the theoretical sum of the effects of each components. It provides benefits in reducing sweetener dosages and improving their sweetness. Many mixtures of sweeteners with synergistic effects have been reported up to now. Both artificial high-intensity sweeteners and natural sweeteners are popularly used in sweetener mixtures for synergism, although the former seem to display more potential to exhibit synergy than the latter. Furthermore, several evaluation methods to investigate sweetener synergy have been applied, which could lead to discrepancies in results. Moreover, structurally dissimilar sweeteners could cooperatively bind at the different sites in the sweet taste receptor T1R2/T1R3 to activate the receptor, and their hydration characters/packing characteristics in solvents could affect their interaction with the receptor, providing the preliminary explanations for the molecular basis of sweetener synergy. In this article, we firstly present a systematic review, analysis and comment on the properties, evaluation methods and molecular mechanisms of sweetener synergy. Secondly, challenges of sweetener synergy in both theory and practice and possible strategies to overcome these limitations are comprehensively discussed. Finally, future perspectives for this important performance in human sweet taste perception are proposed.