Masking of bitter taste and smell of drugs by protein-lipid complex prepared from materials for foods

点击翻译按钮获取中文摘要

It was found that lipoprotein (PA-LG) composed of beta-lactglobulin and phosphatidic acid inhibited bitterness of various chemicals except for that of salts such as MgCl_2 and CsCl. For practical use of the bitterness-inhibitor, an inhibitor containing no protein is more desirable. Hence we examined the effects of various phospholipids on bitterness and found that acidic phospholipids such as phosphatidic acid, phosphatidylinositol and phosphatidylserine have inhibitory activity on bitterness. Among these lipids, phosphatidic acid was most effective. However, pure phosphatidic acid was rather expensive to use a bitterness-inhibitor for practical use. Then we prepared the soybean lecithin fraction containing phosphatidic acid in high content by solvent fractionation method and examined the effect of the faction on bitterness of various drugs. The results showed that the lecithin fraction sufficiently suppressed the bitterness of various chemicals. We concluded that the lecithin fraction can be used as a bitterness-inhibitor for practical use.