Evaluation of the Bitter-Masking Potential of Food Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies
Evaluation of the Bitter-Masking Potential of Food Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies
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DOI：
10.1021/jf4030823
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发表时间：
2013-10-23
影响因子：
6.1
通讯作者：
Vincken, Jean-Paul
中科院分区：
文献类型：
--
作者：
Bohin, Maxime C.;Roland, Wibke S. U.;Vincken, Jean-Paul
表没食子儿茶素没食子酸酯 (EGCG) 被认为具有多种健康益处，但其苦味影响了人们对含有高浓度该化合物的产品的喜爱。尤其是 β-酪蛋白和几种明胶被认为是 EGCG 的强结合剂，与 β-乳球蛋白相反。目前的研究旨在将这些蛋白质及其食品级等同物的 EGCG 结合特性与它们在体外减少 EGCG 苦味受体激活的作用以及它们在体内的苦味掩蔽潜力联系起来。同样在苦味受体测定中，β-酪蛋白显示出最强的效果，hTAS2R39 活化最大程度降低约 93%。酪蛋白酸钠也观察到类似的功效。正如预期的那样，β-乳球蛋白对苦味受体激活几乎没有影响，因为它与 EGCG 的结合亲和力较低。使用训练有素的感官小组在体内证实了酪蛋白酸钠的苦味掩盖潜力。 β-乳球蛋白还略微降低了 EGCG 的苦味感，但这与其结合能力没有直接关系。苦味受体测定似乎是体外评估食物蛋白作为络合剂掩盖苦味功效的有效工具。
Epigallocatechin gallate (EGCG) has been ascribed to several health benefits, but its bitter taste influences the liking of products with high concentrations of this compound. beta-Casein, in particular, and several gelatins are known as strong binders of EGCG, contrary to beta-lactoglobulin. The current study aimed at relating the EGCG-binding characteristics of those proteins and their food-grade equivalents to their effects on reducing bitter receptor activation by EGCG in vitro and their bitter-masking potential in vivo. Also in the bitter receptor assay, beta-casein showed the strongest effect, with a maximum reduction of hTAS2R39 activation of about 93%. A similar potency was observed for Na-caseinate. beta-Lactoglobulin had little effect on bitter receptor activation, as expected based on its low binding affinity for EGCG. The bitter-masking potential of Na-caseinate was confirmed in vivo using a trained sensory panel. beta-Lactoglobulin also slightly reduced EGCG bitter perception, which could not be directly related to its binding capacity. The bitter receptor assay appeared to be a valid tool to evaluate in vitro the efficacy of food proteins as complexing agents for masking bitterness.