Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor).

Autor: Karolkowski A; Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; Groupe Soufflet-Invivo, 10400 Nogent-sur-Seine, France. Electronic address: adeline.karolkowski@inrae.fr., Belloir C; Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France. Electronic address: christine.belloir@inrae.fr., Lucchi G; Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, France. Electronic address: geraldine.lucchi@inrae.fr., Martin C; Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, France. Electronic address: christophe.martin@inrae.fr., Bouzidi E; Vivien Paille (Groupe Avril), 59300 Valenciennes, France. Electronic address: ebouzidi@vivienpaille.fr., Levavasseur L; Groupe Soufflet-Invivo, 10400 Nogent-sur-Seine, France. Electronic address: llevavasseur@invivo-group.com., Salles C; Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France. Electronic address: christian.salles@inrae.fr., Briand L; Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France. Electronic address: loic.briand@inrae.fr.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Nov 15; Vol. 426, pp. 136548. Date of Electronic Publication: 2023 Jun 05.
DOI: 10.1016/j.foodchem.2023.136548
Abstrakt: Despite their interests, faba beans are characterised by bitterness but little is known about its compounds that activate the 25 human bitter receptors (TAS2Rs). This study aimed to determine the bitter molecules in faba beans, especially saponins and alkaloids. These molecules were quantified by UHPLC-HRMS in flour, starch and protein fractions of 3 faba bean cultivars. The fractions from the low-alkaloid cultivar and the protein fractions exhibited higher saponin content. Vicine and convicine were highly correlated with bitter perception. The bitterness of soyasaponin βb and alkaloids was studied using a cellular approach. Soyasaponin βb activated 11 TAS2Rs, including TAS2R42 whereas vicine activated only TAS2R16. The high vicine content should explain the faba bean bitterness considering that concentration of soyasaponin βb was low. This research provides a better understanding of the bitter molecules in faba beans. Selection of low-alkaloid ingredients or alkaloid removal treatments could improve the faba bean flavour.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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