Human taste detection of glucose oligomers with low degree of polymerization
Human taste detection of glucose oligomers with low degree of polymerization
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DOI：
10.1371/journal.pone.0183008
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发表时间：
2017-08-29
期刊：
影响因子：
3.7
通讯作者：
Lim, Juyun
中科院分区：
文献类型：
--
作者：
Pullicin, Alexa J.;Penner, Michael H.;Lim, Juyun
研究已经报道，包括人类在内的一些动物可以品尝葡萄糖低聚物的混合物（即，麦芽寡糖，MOS），并且它们的检测不依赖于已知的T1 R2/T1 R3甜味受体。为了了解葡萄糖低聚物在人体中味觉感知的潜在机制，本研究旨在研究：1）对低聚合度（DP）MOS的味觉敏感性的变异性，以及2）hT 1 R2/T1 R3在MOS味觉检测中的潜在作用。为了实现这些目标，首先通过分级分散糖混合物制备一系列食品级窄DP范围MOS（DP 3、3-4、5-6和6-7）。受试者然后被要求区分这些MOS刺激以及葡萄糖（DP 1）和麦芽糖（DP 2）从空白后，刺激擦在舌头上。所有的刺激都是在75 mM的甜味抑制剂（lactisole）和没有。将α-葡糖苷酶抑制剂（阿卡波糖）添加到所有测试刺激物中以防止葡萄糖低聚物的口服消化。结果表明，所有六个刺激检测到类似的辨别力在正常的品尝条件。当甜味受体被抑制时，DP 1、2和3与空白没有区别。相比之下，三个较高的DP配对MOS刺激（DP 3-4，5-6和6-7）区分空白在类似的程度。总的来说，这些结果支持存在由大于三个单位的MOS刺激的不依赖于甜味的味觉感知机制。
Studies have reported that some animals, including humans, can taste mixtures of glucose oligomers (i.e., maltooligosaccharides, MOS) and that their detection is independent of the known T1R2/T1R3 sweet taste receptor. In an effort to understand potential mechanisms underlying the taste perception of glucose oligomers in humans, this study was designed to investigate: 1) the variability of taste sensitivity to MOS with low degree-of-polymerization (DP), and 2) the potential role of hT1R2/T1R3 in the MOS taste detection. To address these objectives, a series of food grade, narrow-DP-range MOS were first prepared (DP 3, 3-4, 5-6, and 6-7) by fractionating disperse saccharide mixtures. Subjects were then asked to discriminate these MOS stimuli as well as glucose (DP 1) and maltose (DP 2) from blanks after the stimuli were swabbed on the tongue. All stimuli were presented at 75 mM with and without a sweet taste inhibitor (lactisole). An a-glucosidase inhibitor (acarbose) was added to all test stimuli to prevent oral digestion of glucose oligomers. Results showed that all six stimuli were detected with similar discriminability in normal tasting conditions. When the sweet receptor was inhibited, DP 1, 2, and 3 were not discriminated from blanks. In contrast, three higher-DP paired MOS stimuli (DP 3-4, 5-6, and 6-7) were discriminated from blanks at a similar degree. Overall, these results support the presence of a sweet-independent taste perception mechanism that is stimulated by MOS greater than three units.