Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization.
Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization.
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DOI：
10.1021/acs.jafc.3c00910
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发表时间：
2023-05-03
影响因子：
6.1
通讯作者：
Martin, Laura E.
中科院分区：
文献类型：
--
作者：
Andrewson, Toren S.;Penner, Michael H.;Lim, Juyun;Martin, Laura E.
先前的研究表明，人类可以品尝麦芽寡糖（MOS;聚合度[DP] 3 - 20），但不能品尝麦芽多糖（MPS; DP> 20），并且其味觉检测与典型的甜味受体无关。本研究的目的是确定的DP范围的目标刺激，品尝和进一步调查的影响DP味觉检测。为了实现这一目标，我们使用快速色谱法制备了三种具有窄DP范围的食品级MOS样品：低（DP 4 - 6），中（DP 7 - 12）和高（14 - 21）DP样品。样品制备后，我们要求受试者区分MOS刺激后，从空白的刺激擦拭舌尖。所有刺激最初以75mM呈现。阿卡波糖（一种α-葡萄糖苷酶抑制剂）添加到所有刺激物（包括空白）中，以防止MOS的口服水解。在确定所有三种MOS样品均在显著程度上被检测到后，我们进行了后续研究，以探索这些样品的检测是否在一定浓度范围内（18 - 56 mM）存在差异。结果表明，中、高DP MOS的检出率呈浓度依赖性（p <0.05）。相比之下，低DP MOS在检测浓度范围内的检出率一致。这些结果表明，人类可以品尝所有链长的MOS刺激，并且相对味觉检测率在具有不同链长的MOS中通常是相似的。
Previous studies have shown that humans can taste maltooligosaccharides (MOS; degree of polymerization [DP] 3–20) but not maltopolysaccharides (MPS; DP > 20), and that their taste detection is independent of the canonical sweet taste receptor. The objectives of this study were to determine the DP ranges of target stimuli that are tasted and further to investigate the impact of DP on taste detectability. To achieve this goal, we prepared three food-grade MOS samples with narrow DP ranges using flash chromatography: low (DP 4–6), medium (DP 7–12), and high (14–21) DP samples. Following sample preparation, we asked subjects to discriminate the MOS stimuli from blanks after the stimuli were swabbed on the tip of tongue. All stimuli were initially presented at 75mM. Acarbose, an α-glucosidase inhibitor, was added to all stimuli, including blanks, to prevent oral hydrolysis of MOS. After determining that all three MOS samples were detected at a significant degree, we conducted follow up studies to explore whether the detection of these samples differed at a range of concentrations (18–56 mM). The results showed that detection rates of medium- and high-DP MOS varied in a concentration-dependent manner (p < 0.05). In contrast, low-DP MOS showed a consistent detection rate across concentrations tested. These results demonstrate that humans can taste MOS stimuli of all chain lengths, and that relative taste detection rates are generally similar across MOS with varying chain lengths.
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