Evaluation of the Bitter-Masking Potential of Food Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies
| Autor: | Harry T. W. M. van der Hijden, Harry Gruppen, Wibke S. U. Roland, Jean-Paul Vincken, Robin J. Gouka, Gerrit Smit, Maxime C. Bohin, Peter J. T. Dekker |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Male
Taste Receptors Cell Surface Plasma protein binding astringency Epigallocatechin gallate perception complex mixtures Catechin chemistry.chemical_compound Equivalent stomatognathic system In vivo Levensmiddelenchemie Humans Potency Receptor htas2r39 VLAG Food Chemistry Caseins food and beverages General Chemistry In vitro Kinetics chemistry Biochemistry Female sense organs General Agricultural and Biological Sciences psychological phenomena and processes green tea catechins Protein Binding |
| Zdroj: | Journal of Agricultural and Food Chemistry 61 (2013) 42 Journal of Agricultural and Food Chemistry, 61(42), 10010-10017 |
| ISSN: | 0021-8561 |
| DOI: | 10.1021/jf4030823 |
| Popis: | Epigallocatechin gallate (EGCG) has been ascribed to several health benefits, but its bitter taste influences the liking of products with high concentrations of this compound. ß-Casein, in particular, and several gelatins are known as strong binders of EGCG, contrary to ß-lactoglobulin. The current study aimed at relating the EGCG-binding characteristics of those proteins and their food-grade equivalents to their effects on reducing bitter receptor activation by EGCG in vitro and their bitter-masking potential in vivo. Also in the bitter receptor assay, ß-casein showed the strongest effect, with a maximum reduction of hTAS2R39 activation of about 93%. A similar potency was observed for Na-caseinate. ß-Lactoglobulin had little effect on bitter receptor activation, as expected based on its low binding affinity for EGCG. The bitter-masking potential of Na-caseinate was confirmed in vivo using a trained sensory panel. ß-Lactoglobulin also slightly reduced EGCG bitter perception, which could not be directly related to its binding capacity. The bitter receptor assay appeared to be a valid tool to evaluate in vitro the efficacy of food proteins as complexing agents for masking bitterness. |
| Databáze: | OpenAIRE |
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