A Potent Mechanism for Revealing Structurally Manipulated Sweetness Inhibitory Property of Lactisole Derivatives
A Potent Mechanism for Revealing Structurally Manipulated Sweetness Inhibitory Property of Lactisole Derivatives
复制标题
DOI：
10.1016/j.foodchem.2022.134769
复制
发表时间：
2022-10
期刊：
影响因子：
8.8
通讯作者：
Wenting Deng;Dan Zhou;Jiaxing Li;Jianxia Zheng;Zhongkai Zhou
中科院分区：
文献类型：
--
作者：
Wenting Deng;Dan Zhou;Jiaxing Li;Jianxia Zheng;Zhongkai Zhou
Lactisole是一种有效的甜味抑制剂，可缓解食品中的过甜问题。为了研究乳酸素的甜味抑制机理，合成了7个乳酸素衍生物，并通过傅里叶变换红外光谱、核磁共振和质谱对其结构进行了表征，证实了其在芳香环和羧酸上的修饰。利用电子舌建立了甜味抑制的评价方法，结果表明，在乳酸钠芳香环上引入疏水性基团并没有提高抑制活性。芳香环和羧基之间的碳链的一定分支和长度可能对抑制功能很重要。合理的解释是，在抑制剂与受体之间的相互作用过程中，结构化的碳链可能影响羧基的空间位置。提出了一个有效的机制，用于调节甜味抑制的化合物的基础上，其相应的结构特征。
Lactisole is a potent sweetness inhibitor for alleviating the over-sweet problem in food. For investigating the sweetness inhibition mechanism of lactisole, seven derivatives were synthesized and their structure was characterized by Fourier transform infrared spectroscopy, nuclear magnetic resonance and mass spectrometry for confirming the modification on aromatic ring and carboxylic acid. An evaluation method for sweetness inhibition was developed using the electronic tongue, and the results revealed that the introduction of hydrophobic groups onto aromatic ring of lactisole did not improve the inhibitory activity. A certain branching and length of carbon chain between the aromatic ring and the carboxylic group were presumably important for inhibitory function. The plausible interpretation is that the structured carbon chain may influence the spatial position of carboxylic group during the interaction between the inhibitors and the receptor. A potent mechanism for regulating sweetness inhibition of the compounds based on their corresponding structural characteristics is proposed.