Taste perception of oligosaccharides derived from pullulan.
Taste perception of oligosaccharides derived from pullulan.
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源自普鲁兰多糖的寡糖的味觉。
DOI：
10.1093/chemse/bjad031
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发表时间：
2023
期刊：
影响因子：
3.5
通讯作者：
Lim,Juyun
中科院分区：
文献类型：
--
作者：
Damani,Shashwat;Penner,MichaelH;Lim,Juyun
最近的研究表明，人类可以品尝淀粉水解产物（即麦芽寡糖; MOS）。然而，引起这种感觉的寡糖的结构特异性尚不清楚。研究了普鲁兰寡糖（PDOS）的味觉感受性，PDOS与MOS结构相似，但不同之处在于PDOS中每三个糖苷键为α-1，6，而不是α-1，4。通过限制性酶解普鲁兰多糖制备了三种食品级PDOS刺激物。所得产物是聚合度（DP）为3、6和9的刺激物。受试者区分所有3个刺激从空白在一个显着的水平（P< 0.00001），在没有乳糖，甜味抑制剂。在有乳糖醇存在的情况下，受试者不能以显著水平检测DP 3（P> 0.05），但能够检测DP 6和DP 9（P< 0.005），尽管可检测性程度显著下降（P< 0.05）。在后续定性研究中，受试者将目标刺激和葡萄糖分为2组（葡萄糖/DP 3 vs. DP 6/DP 9），并将两组的特征描述为大多数“甜”，具有不同的甜味强度。对于乳糖醇，他们将葡萄糖和DP 3描述为“尝起来像空白”（乳糖醇水），并发现由于其微妙的性质，描述DP 6和9刺激具有挑战性。这些结果表明，味觉的PDOS主要取决于甜味受体，虽然他们可能会引起其他感官属性，这是惊人的不同，从报告的味道MOS。进一步讨论了结构构型对味觉感知的潜在影响。
Recent studies indicate that humans can taste starch hydrolysis products (i.e. maltooligosaccharides; MOS). However, the structural specificity of oligosaccharides that elicit such perception is not known. This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all 3 stimuli from blanks at a significant level (P< 0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (P> 0.05), but were able to detect DP 6 and 9 (P< 0.005), although the degree of detectability dropped significantly (P< 0.05). In a follow-up qualitative study, subjects made the target stimuli and glucose into 2 groups (glucose/DP 3 vs. DP 6/DP 9) and characterized both groups as mostly “sweet” with having different sweetness intensity. With lactisole, they described glucose and DP 3 as “taste like blank” (lactisole water) and found it challenging to describe DP 6 and 9 stimuli due to their subtle nature. These results suggest that taste perception of PDOS primarily depends on the sweet taste receptor, although they may elicit other sensory attributes; this is strikingly different from the reported taste of MOS. The potential impact of structural configuration on taste perception is further discussed.