Development of safety inhibitor which selectively masks receptor sites for bitter substances

开发选择性掩盖苦味物质受体位点的安全抑制剂

• 批准号: 09557185
• 负责人: KURIHARA Kenzo
• 金额: $ 7.87万
• 依托单位: HOKKAIDO UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1998
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09557185/
• 关键词: phospatidic acid; lactoglobulin; phospholipid; bitter; lecitin; polyphenol; phosphatidyl serine; phosphatidyl inositol; tablet; ホスファチジン酸; チョコレート; 渋味; 薬物; 大豆レシチン; 苦味受容サイト; フォスファチジルイノシトール

In a previous study, we found that lipoprotein composed of phosphatidic acid and blactoglobulin selectively inhibits bitterness. The lipoprotein binds to micovilli membranes of taste cells and masks receptor sites for bitter substances. For practical use of bitterness inhibitor, an inhibitor carrying no protein is desirable in points of stability and cost. Hence we examined bitterness-inhibitory activity of various phospholipids and found that phosphatidic acid, phosphatidyl inositole and phosphatidyl serine have activity to suppress bitterness. Among these phospholipids, phosphatidic acid had the highest activity.We also examined the effects of lecithin fraction containing phosphatidic acid in high content on bitterness and found that the fraction has sufficient activity to suppress bitterness. The fraction suppressed bitterness of various drugs and hydrolyzates of proteins. Coating of tablets of drugs with a small amount of the lecithin fraction sufficiently suppressed bitterness of the drugs. In addition, the fraction suppressed bitterness of polyphenol. Polyphenol is abundantly contained in chocolate. The lecithin fraction has been used to suppress bitterness of chocolate which contains polyphenol in high content.

在之前的研究中，我们发现磷脂酸和黑球蛋白组成的脂蛋白有选择性地抑制苦味。脂蛋白与味觉细胞的微绒毛膜结合，掩盖苦味物质的受体位点。对于苦味抑制剂的实际应用，不携带蛋白质的抑制剂在稳定性和成本方面是可取的。因此，我们检测了各种磷脂的抑苦活性，发现磷脂酸、磷脂酰肌醇和磷脂酰丝氨酸具有抑苦活性。其中磷脂酸的活性最高。我们还考察了高含量磷脂酸卵磷脂组分对苦味的影响，发现该组分具有足够的抑苦活性。该部分抑制了各种药物和蛋白质水解物的苦味。用少量卵磷脂部分包衣药物片剂，可充分抑制药物的苦味。此外，该组分还能抑制多酚的苦味。巧克力中含有丰富的多酚。对多酚含量较高的巧克力，采用卵磷脂部分来抑制其苦味。

项目成果

Y.Katsuragi: "Specific inhibitor for bitter taste:inhibition of frog taste nerve responses and human taste sensation to bitter stimuli" Brain.Res.Protocols.1. 292-298 (1997)

Y.Katsuragi：“苦味的特异性抑制剂：抑制青蛙味觉神经反应和人类对苦味刺激的味觉”Brain.Res.Protocols.1。

Katsuragi, Y.: "Specific inhibitor for bitter taste: inhibition of frog taste nerve responses and human taste sensation to bitter stimuli"Brain Res. Protocols. 1. 292-298 (1997)

Katsuragi, Y.：“苦味的特异性抑制剂：抑制青蛙味觉神经反应和人类对苦味刺激的味觉”Brain Res。

桂木能久: "苦味マスキング剤" 化学総説. 40. 84-89 (1999)

Yoshihisa Katsuragi：“苦味掩蔽剂”化学评论。40. 84-89 (1999)。

栗原堅三: "味覚のしくみ" 化学総説. 40. 3-17 (1999)

Kenzo Kurihara：“味觉机制”化学评论。40. 3-17 (1999)