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

用食品材料制备的蛋白质-脂质复合物掩盖药物的苦味和气味

• 批准号: 06557119
• 负责人: KURIHARA Kenzo
• 金额: $ 7.23万
• 依托单位: HOKKAIDO UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (A)
• 财政年份: 1994
• 资助国家: 日本
• 起止时间: 1994 至 1996
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-06557119/
• 关键词: phosphatidic acid; phosphatidylionositol; phosphatidylserine; soybean lecithin; bitterness; drugs; lipoprotein; bitterness-inhibitor; フォスファチジン酸; 大豆レシチシ; 顆粒剤; 医薬品; 実用化; β-ラクトグロブリン; キニ-ネ; 脂質; 苦味抑制物質; ラクトグルブリン; 苦味応答; カエル; 味神経; 薬物の苦味

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.

发现除MGCL_2和CSCL之类的盐外，由β-乳球蛋白和磷脂酸组成的脂蛋白（PA-LG）抑制了各种化学物质的苦味。为了实际使用苦味抑制剂，不需要含有蛋白质的抑制剂。因此，我们检查了各种磷脂对苦味的影响，发现酸性磷脂，例如磷脂酸，磷脂酰肌醇和磷脂酰丝氨酸对苦味具有抑制活性。在这些脂质中，磷脂酸最有效。但是，纯磷脂酸使用苦味抑制剂进行实际使用非常昂贵。然后，我们通过溶剂分级法制备了含有磷脂酸的大豆卵磷脂馏分，并检查了该派别对各种药物苦味的影响。结果表明，卵磷脂馏分充分抑制了各种化学物质的苦味。我们得出的结论是，卵磷脂分数可以用作实际用途的苦味抑制剂。

项目成果

Y.Katsuragi: "Selective inhibition of bitler taete of various drugs by lipe protein" Pharmaceutical Research. 12. 658-662 (1995)

Y.Katsuragi：“lipe蛋白对多种药物的bitler taete的选择性抑制”药物研究。

Y.Katsuragi: "Lipoprotein which selectively inhibits taste nerve responses to bitter substances" Journal of General Physiology. (印刷中).

Y. Katsuragi：“选择性抑制味觉神经对苦味物质反应的脂蛋白”《普通生理学杂志》（正在出版）。

Y. Katsuragi: "Basic studies for the practical use of bitterness inhibitors ; Selective inhibition of bitterness by phospholipids" Pharmaceutical Research. (印刷中).

Y. Katsuragi：“苦味抑制剂实际应用的基础研究；磷脂对苦味的选择性抑制”药物研究（正在出版）。

Y.Katsuragi: "Taste and supermolecule : lipoprotein that seletively inhibits bitterness" Pharmacia. 31. 1211-1213 (1995)

Y.Katsuragi：“味道和超分子：选择性抑制苦味的脂蛋白”Pharmacia。

Y.Katsuragi: "Lipoprotein that selectively inhibits taste nerve responses to bitter substances" Brain.Res.713. 240-245 (1996)

Y.Katsuragi：“选择性抑制味觉神经对苦味物质反应的脂蛋白”Brain.Res.713。