Application of isothermal titration calorimeter for screening bitterness-suppressing molecules of quinine
Application of isothermal titration calorimeter for screening bitterness-suppressing molecules of quinine
复制标题
应用等温滴定量热仪筛选奎宁苦味抑制分子
DOI：
10.1016/j.foodchem.2015.06.070
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发表时间：
2016
期刊：
影响因子：
8.8
通讯作者：
Hu Yiqiao
中科院分区：
文献类型：
--
作者：
Zhang Yifan;Zhu Youwei;Zhao Na;Wu Jinhui;Hu Yiqiao
苦味抑制分子具有分子量小、无味、不影响药物生物利用度等优点，近年来引起了人们的广泛关注。在这项研究中，我们研究了使用ITC筛选奎宁苦味抑制分子的可能性。在我们筛选的氨基酸中，l-Lys与奎宁具有高亲和力。ITC的测定结果与人体感官实验结果有较好的相关性，l-Arg和l-Lys能抑制奎宁的苦味，而其它氨基酸则不能。因此，ITC具有筛选苦味抑制分子的潜力。
Bitterness-suppressing molecules have drawn ever-increasing attention these years for some unique advantages like low molecular weight, tastelessness and no interference on drug bioavailability.l-Arg was reported to suppress the bitterness of quinine, and we happened to find that the suppressing effects could be demonstrated by isothermal titration calorimeter (ITC). In this study, we investigated the possibility of using ITC to screen bitterness-suppressing molecules for quinine. Among the amino acids we screened,l-Lys bond quinine with high affinity. The results of ITC correlated well with the results of human sensory experiments.l-Arg andl-Lys could suppress the bitterness of quinine while other amino acids could not. Therefore, ITC has the potential to screen bitterness-suppressing molecules.