The masking mechanism of catechin to the sweet taste of phloridzin.

Autor: Wei F; Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Chongqing Tea Technology and Innovation Center, Chongqing, China., Luo L; Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Chongqing Tea Technology and Innovation Center, Chongqing, China., Wang X; Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Chongqing Tea Technology and Innovation Center, Chongqing, China., Luo W; Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Chongqing Tea Technology and Innovation Center, Chongqing, China., Wu F; Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Chongqing Tea Technology and Innovation Center, Chongqing, China., Tian S; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China., Qin Y; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China., Zeng L; Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City/College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Chongqing Tea Technology and Innovation Center, Chongqing, China. Electronic address: zengliangbaby@126.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Feb 01; Vol. 464 (Pt 2), pp. 141756. Date of Electronic Publication: 2024 Oct 26.
DOI: 10.1016/j.foodchem.2024.141756
Abstrakt: Our previous study speculated that decreased levels of catechin were associated with heightened sweetness in Camellia nanchuanica black tea (NCBT). In this study, we found that catechin has the capacity to obscure the sweet taste of phloridzin and verified the above speculation. To delve deeper into this masking effect, we examined various concentrations of catechin (cat-10cat) and phloridzin (phl-10phl), and revealed catechin (cat-10cat) significantly reduced the sweetness of 10phl. Therefore, catechin (cat-10cat) and 10phl combinations were selected to investigate the impact on sweet taste receptor cells. The results showed increasing concentrations of catechin inhibited the calcium signal of the phloridzin-catechin solution, attributing to lower stability of phloridzin and Taste 1 Receptor Member 3 (one subunit of sweet taste receptor proteins) after addition catechin. Finally, 10phl/10cat significantly activated the central and prefrontal regions generating more bitter tastes and negative emotions which also probably contributed to mask sweet tastes of phloridzin.
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 © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
Externí odkaz: