A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods
| Autor: | Keisuke Ito, Toyomi Yamazaki-Ito, Minami Matsuyama, Yuko Terada |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Evaluation system Aequorin TRPV1 Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article 03 medical and health sciences 0404 agricultural biotechnology Sensory tests spicy foods lcsh:TP1-1185 030304 developmental biology 0303 health sciences Pungency biology Chemistry flavor evaluation 04 agricultural and veterinary sciences luminescence assay 040401 food science Fluorescence pungency evaluation Biochemistry biology.protein Luminescence Food Science |
| Zdroj: | Foods Volume 10 Issue 1 Foods, Vol 10, Iss 151, p 151 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10010151 |
| Popis: | The quantitation of pungency is difficult to achieve using sensory tests because of persistence, accumulation, and desensitization to the perception of pungency. Transient receptor vanilloid 1 (TRPV1), which is a chemosensory receptor, plays a pivotal role in the perception of many pungent compounds, suggesting that the activity of this receptor might be useful as an index for pungency evaluation. Although Ca2+-sensitive fluorescence dyes are commonly used for measuring human TRPV1 (hTRPV1) activity, their application is limited, as foods often contain fluorescent substances that interfere with the fluorescent signals. This study aims to design a new pungency evaluation system using hTRPV1. Instead of employing a fluorescent probe as the Ca2+ indicator, this assay system uses the luminescent protein aequorin. The luminescence assay successfully evaluated the hTRPV1 activity in foods without purification, even for those containing fluorescent substances. The hTRPV1 activity in food samples correlated strongly with the pungency intensity obtained by the human sensory test. This luminescence-based hTRPV1 assay system will be a powerful tool for objectively quantifying the pungency of spicy foods in both laboratory and industrial settings. |
| Databáze: | OpenAIRE |
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