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

发现由β-乳球蛋白和磷脂酸组成的脂蛋白(PA-LG)对除氯化镁和氯化铯等盐以外的多种化学物质的苦味有抑制作用。对于苦味抑制剂的实际使用，不含蛋白质的抑制剂是更可取的。因此，我们考察了不同磷脂对苦味的影响，发现酸性磷脂如磷脂酸、磷脂酰肌醇和磷脂酰丝氨酸具有抑制苦味的活性。在这些脂质中，磷脂酸是最有效的。然而，纯磷脂酸作为苦味缓蚀剂在实际应用中成本较高。然后采用溶剂分步法制备了高含量磷脂酸的大豆卵磷脂部分，考察了不同官能度对药物苦味的影响。结果表明，卵磷脂组分对多种化学物质的苦味有明显的抑制作用。我们认为，卵磷脂可以作为一种具有实际应用价值的苦味剂。

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.