Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin

The interaction mechanism between soyasaponin(Ssa)and bitter receptors/mucin,as well as the saliva interface behavior of Ssa,were investigated to explore the presentation mechanism of Ssa bitterness and astringency(BA).Strong bitterness arising from high Ssa concentrations(0.5–1.5 mg/mL)had a masking effect on astringency.At Ssa concentrations of 1.0–1.5 mg/mL,Ssa micelles altered the structure of mucin,exposing its internal tryptophan to a more polar environment.At Ssa concentrations of 0.05–1.50 mg/mL,its reaction with mucin increased the aggregation of particles in artificial saliva,which reduced the frictional lubricating properties of oral saliva.Ssa-mucin interactions affected the salivary interfacial adsorption layer,and their complexes synergistically reduced the interfacial tension.Ssa monomers and soyasapogenols bind to bitter receptors/mucin via hydrogen bonding and hydrophobic interactions.Class A Ssa binds more strongly than class B Ssa,and thus likely presents a higher BA.In conclusion,Ssa interacts with bitter receptors/mucin causing conformational changes and aggregation of salivary mucin,resulting in diminished frictional lubricating properties of oral saliva.This,in turn,affects taste perception and gustatory transmission.

Emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities.However,the problem related to the hydrolysis of proteins was the generation of the bitter taste.Recently,high hydrostatic pressure(HHP)treatment has attracted much interest and has been used in several studies on protein modification.Hence,the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments(0.1,100,200,and 300 MPa for 1-5 h at 50℃)on the emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate(SPIH).As observed,the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index(47.49 m^(2)/g)and emulsifying stability index(92.98%),and it had higher antioxidant activities(44.77%DPPH free radical scavenging activity,31.12%superoxide anion radical scavenging activity,and 61.50%copper ion chelating activity).At the same time,the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size.In addition,the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability.This study has a broad application prospect in developing food ingredients and healthy foods.

The Effect of Food Thickeners on the Bitterness and Dissolution of Amlodipine Besilate Powder When Co-Administered with Thickeners to Patients with Dysphagia

Purpose: The present research was performed to evaluate the effect of food thickeners on the bitterness and dissolution of bitter drugs when co-administered to patients with dysphagia. Methods: Amlodipine besilate (AMPB) powder was used as a model drug. Starch- and xanthan gum-based food thickeners were examined, with swallowing-aid jelly as a reference. The line-spread test (LST), texture prolife analysis (TPA) were done firstly. In related to AMPB powder mixed with food thickeners solution, a conventional dissolution test simulating the oral cavity was performed, the amlodipine (AMP) concentration and taste sensor output for dissolved medium versus time profiles were developed. The dissolution test at pH 1.2 and 4.5, representing typical gastric conditions for younger or elderly people, was performed in two kinds of thickener solution and swallowing-aid jelly those were mixed with AMPB powder. Results: LST demonstrated that xanthan gum-based food thickeners fulfilled the requirements for patients with dysphagia but that starch-based food thickeners did not. In TPA, hardness and adhesiveness decreased proportionally as the concentration increased for both kinds of food thickener. Conventional dissolution test simulating oral cavity demonstrated the following bitterness ranking: xanthan gum-based food thickener Conclusion: Although xanthan gum-based food thickeners were successful in masking the bitterness of AMP, they may reduce its bioavailability in humans. The 7.1 and 4.7 (w/v) % starch-based thickener show bitterness inhibition under simulated oral cavity conditions and complete dissolution of AMP under simulated gastric conditions.

Evaluation of Bitterness Intensity of Citrus Products by an Untrained Panel Using Relative-to-Reference Rating

In order to estimate the bitterness intensity of citrus products we applied an adaptative sensory evaluation method, using naringin as the reference for bitterness. Twenty-five untrained subjects participated in this study. Firstly they tasted and positioned 2 naringin references on an unstructured relative-to-reference scaling to define their own bitterness scales. They then evaluated the bitterness intensity of 2 types of bitter orange products (3 distillates and 2 cold-pressed essential oils of bitter orange peels) according to their own perceptions on their own scales. We observed that 2 types of scale use could be distinguished that might be related to subjects’ sensitivity or/and consumption habits to bitterness. As a result, we observed a significant difference in bitterness intensity between the crude cold-pressed essential oil and the debittered one of bitter orange, whereas there was no significant difference between the 3 distillates. This approach makes it possible to take inter-individual differences in subjects’ sensitivity into account. It also provides a way to very simply rate bitterness intensity with subjects who have received no prior training in sensory evaluation.

Screening Germplasm Resources of Tea Plant with Less Bitterness and Astringency Index

The aim of this study was to identify tea varieties with less bitterness and astringency index that could be used as important sources for breeding and in the production of high quality tea. We studied 36 cultivars or lines which had been preserved in Tea Germplasm Garden of Fujian. The contents of catechins in spring tea shoots, summer tea shoots and autumn tea shoots in 36 varieties and lines were analyzed by HPLC. Analysis of these tea varieties and lines revealed that the catechins contained in the tea shoots in different seasons are highly variable. The content of ester-catechins in spring and summer tea shoots was higher than that of autumn, while non-ester-catechins did not showed the same characteristic. The content of EGCG showed an extremely significant positive correlation with T1 （T1 = EGC ＋ EGCG ＋ GCG ＋ EGC）, an extremely significant negative correlation with DL-C, the content of EGC showed the same characteristic. Among them, 10 cultivars with less bitterness and astringency index （the annual average bitterness and astringency index 〈 8.0） were considered good candidates as important breeding materials tbr tea infusion quality improvement.

The Effect of Food Thickeners on the Bitterness and Dissolution of Amlodipine Besilate Loaded Oral Disintegration Tablets: Assessment of Potential Suitability for Patients with Dysphagia

The purpose of this research was to evaluate the effect of starch- and xanthan gum-based food thickeners on the bitterness and dissolution of amlodipine besilate (AMPB) loaded orally disintegrating tablets (ODT) for potential use with patients with dysphagia. A conventional dissolution test simulating the oral cavity was performed and the taste sensor output of the dissolved sample was evaluated over a 60-seconds period. When four types of AMPB loaded ODTs were tested alone, at 60 seconds, branded product (A) was the least bitter, followed by generic product (B)/generic product (C) which were equal, and finally generic product (D) which was the most bitter. Inhibition of bitterness of AMPB loaded ODTs mixed thickeners, 1.0 (w/v) % xanthan gum-based food thickener solution was significantly strong. The 7.1 (w/v) % and 4.7 (w/v) % starch-based food thickeners solution also effective in bitterness inhibition compared to the 2.4 (w/v) % starch-based food thickener solution. The dissolution test under pH 1.2 in related to 7.1 (w/v) % and 4.7 (w/v) % starch-based thickener contained each of AMPB loaded ODTs were associated with an almost complete amlodipine (AMP) dissolution (almost 90% at 10 minutes), whereas the 1.0, 2.0, 3.0 (w/v) % xanthan gum-based food thickener solution containing AMPB loaded ODTs did not show complete AMP dissolution and there were large variations in the initial dissolution stage. This suggests that a mixture of xanthan gum-based thickener and AMPB loaded ODT poses a risk of reduction of bioavailability. In conclusion, a mixture of 4.7 (w/v) % or 7.1 (w/v) % starch-based thickener with ODTs provides complete release of AMP and superior bitterness inhibition, so is the best choice for administration to patients with dysphagia.

In the Shadow of Suku （Speaking-Bitterness）： Master Scripts and Women＇s Life Stories

This article explores the enduring effect of a narrative model known as suku （＂speaking bitterness＂） in the post-Mao era, and in particular its gendered effect when women adopted it to represent their own lives. Using the oral life-story of a woman who lived through the Mao era as an example, the article explores the ways suku operates as a master script in people＇s narratives about their lives. It argues that the adoption of the model in a certain sense resulted in the de-narration of gendered experience, as well as the de-narration of life in the post-Mao era, it further demonstrates that the suku narrative model limited not only the representation of certain experiences but also the construction of gender subjectivity. Furthermore, in the post-Mao era, instead of being the master script, the suku model often has to negotiate with other scripts, being revised, extended, redirected, and in some cases, replaced. One of these encounters, between the suku model and a feminist script, will be examined. The article argues that such encounter has the potential to challenge the master script and to create narrative space for women to narrate their gendered experience, and to construct a self-defined, more adequately articulated gender subjectivity.

A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle

Traditional Chinese herbs(TCH) are currently gaining attention in disease prevention and health care plans. However, their general bitter taste hinders their use. Despite the development of a variety of taste evaluation methods, it is still a major challenge to establish a quantitative detection technique that is objective, authentic and sensitive. Based on the two-bottle preference test(TBP), we proposed a novel quantitative strategy using a standardized animal test and a unified quantitative benchmark. To reduce the difference of results, the methodology of TBP was optimized. The relationship between the concentration of quinine and animal preference index(PI) was obtained. Then the PI of TCH was measured through TBP, and bitterness results were converted into a unified numerical system using the relationship of concentration and PI. To verify the authenticity and sensitivity of quantified results,human sensory testing and electronic tongue testing were applied. The quantified results showed a good discrimination ability. For example, the bitterness of Coptidis Rhizoma was equal to 0.0579 mg/mL quinine, and Nelumbinis Folium was equal to 0.0001 mg/mL. The validation results proved that the newassessment method for TCH was objective and reliable. In conclusion, this study provides an option for the quantification of bitterness and the evaluation of taste masking effects.

Role of bitter contributors and bitter taste receptors:a comprehensive review of their sources,functions and future development

Bitterness,one of the 5“basic tastes”,is usually undesired by humans.However,abundant literature reported that bitter fruits and vegetables have beneficial health effects due to their bitter contributors.This review provided an updated overview of the main bitter contributors of typical bitter fruits and vegetables and their health benefits.The main bitter contributors,including phenolics,terpenoids,alkaloids,amino acids,nucleosides and purines,were summarized.The bioactivities and wide range of beneficial effects of them on anti-cancers,anti-inflammations,anti-microbes,neuroprotection,inhibiting chronic and acute injury in organs,as well as regulating behavior performance and metabolism were reported.Furthermore,not only did the bitter taste receptors(taste receptor type 2 family,T2Rs)show taste effects,but extra-oral T2Rs could also be activated by binding with bitter components,regulating physiological activities via modulating hormone secretion,immunity,metabolism,and cell proliferation.This review provided a new perspective on exploring and explaining the nutrition of bitter foods,revealing the relationship between the functions of bitter contributors from food and T2Rs.Future trends may focus on revealing the possibility of T2Rs being targets for the treatment of diseases,exploring the mechanism of T2Rs mediating the bioactivities,and making bitter foods more acceptable without getting rid of bitter contributors.

The role of the auxin-response genes MdGH3.1 and MdSAUR36 in bitter pit formation in apple

Apples often exhibit bitter pits in response to metabolic disorders during ripening and storage;however, the mechanisms underlying the bitter pit(BP) development remain unclear. Here, metabolome and transcriptome analyses were performed to investigate BP pulp of 'Fuji'. Two auxin-response genes, MdGH3.1 and MdSAUR36, were screened. Their expression as well as the auxin content in BP pulp were found to be higher than those in healthy pulp(P < 0.01). In the field, excess CO(NH2)2increased the incidence of BP. Moreover, the auxin content and MdGH3.1 expression increased in apples after nitrogen fertilization. On Day 30 before harvest, the two genes were transiently transferred to the fruit, and 20.69% and 23.21% of BP fruits were harvested. After 10 μmol·L-1auxin was infiltrated at low pressure into postharvest fruit, the increase in MdGH3.1 expression occurred earlier than that in MdSAUR36. MdGH3.1 increased the expression of MdSAUR36, but MdSAUR36 did not increase expression of MdGH3.1. Therefore, we suggest that MdGH3.1 acts upstream of MdSAUR36 during BP formation and that these genes induce BP formation by regulating auxin and phenylpropanoid biosynthesis.

A 1-bp deletion in the MC04g1399 is highly associated with failure to produce fruit wart in bitter gourd

Fruit wart is an important appearance trait influencing consumer preferences of bitter gourd(Momordica charantia L.).The molecular genetic mechanisms underlying fruit wart formation in bitter gourd are largely unknown.In this study,genetic analysis based on four generations showed that fruit wart formation in bitter gourd was controlled by a single dominant locus named as Fwa.The Fwa locus was initially mapped into a 4.82 Mb region on pseudochromosome 4 by BSA-seq analysis and subsequently narrowed down to a 286.30 kb region by linkage analysis.A large F2population consisting of 2360 individuals was used to screen recombinants,and the Fwa locus was finally fine mapped into a 22.70 kb region harboring four protein-coding genes through recombination analysis.MC04g1399,encoding an epidermal patterning factor 2-like protein,was proposed as the best candidate gene for Fwa via sequence variation and expression analysis.In addition,a 1-bp insertion and deletion(InDel)variation within MC04g1399 was converted to a cleaved amplified polymorphic sequence(CAPS)marker that could precisely distinguish between the warty and non-warty types with an accuracy rate of 100%among a wide panel of 126 bitter gourd germplasm resources.Our results not only provide a scientific basis for deciphering the molecular mechanisms underlying fruit wart formation but also provide a powerful tool for efficient genetic improvement of fruit wart via marker-assisted selection.

Genetic mutation of Tas2r104/Tas2r105/Tas2r114 cluster leads to a loss of taste perception to denatonium benzoate and cucurbitacin B

Background:Bitter taste receptors(Tas2rs)are generally considered to sense various bitter compounds to escape the intake of toxic substances.Bitter taste receptors have been found to widely express in extraoral tissues and have important physiological functions outside the gustatory system in vivo.Methods:To investigate the physiological functions of the bitter taste receptor cluster Tas2r106/Tas2r104/Tas2r105/Tas2r114 in lingual and extraoral tissues,multiple Tas2rs mutant mice and Gnat3 were produced using CRISPR/Cas9 gene-editing technique.A mixture containing Cas9 and sgRNA mRNAs for Tas2rs and Gnat3 gene was microinjected into the cytoplasm of the zygotes.Then,T7EN1 assays and sequencing were used to screen genetic mutation at the target sites in founder mice.Quantitative real-time polymerase chain reaction(qRT-PCR)and immunostaining were used to study the expression level of taste signaling cascade and bitter taste receptor in taste buds.Perception to taste substance was also studied using twobottle preference tests.Results:We successfully produced several Tas2rs and Gnat3 mutant mice using the CRISPR/Cas9 technique.Immunostaining results showed that the expression of GNAT3 and PLCB2 was not altered in Tas2rs mutant mice.But qRT-PCR results revealed the changed expression profile of m Tas2rs gene in taste buds of these mutant mice.With two-bottle preference tests,these mutant mice eliminate responses to cycloheximide due to genetic mutation of Tas2r105.In addition,these mutant mice showed a loss of taste perception to quinine dihydrochloride,denatonium benzoate,and cucurbitacin B(CuB).Gnat3-mediated taste receptor and its signal pathway contribute to CuB perception.Conclusions:These findings implied that these mutant mice would be a valuable means to understand the biological functions of TAS2Rs in extraoral tissues and investigate bitter compound-induced responses mediated by these TAS2Rs in many extraoral tissues.

Distribution of Calcium in Bagged Apple Fruit and Relationship between Antioxidant Enzyme Activity and Bitter Pit

[Objective]The aim was to study the distribution of Ca in bagged apple fruit and the relationship between antioxidant enzyme activity and bitter pit disease,which will provide a basis for resolving Ca metabolism disorder in apple cultivation. [Method]With Fuji Apple as the tested material,the changes of Ca2＋ content and antioxidant enzyme activity in different parts of apple fruit after picking bags and storage period were determined. [Result]The results showed that Ca contents in the light surface of fruits were higher than that in the backlight surface. The Ca contents of stalk cavity were higher than that of calyx-end. The activities of SOD,POD,CAT and APX in the light surface of fruits were higher than that in the backlight surface. The activities of SOD,POD,CAT and APX of stalk cavity were higher than that of calyx-end. The contents of MDA in the light surface of fruits were lower than that in the backlight surface. The contents of MDA of stalk cavity were lower than that of calyx-end. [Conclusion]The incidence rate of bitter pit in the light surface of fruits were lower than that in the backlight surface,and the incidence rate of bitter pit of stalk cavity were lower than that of calyx-end.

Analysis and Evaluation of Biochemical Components in Bitter Tea Plant Germplasms

Bitter tea is a special kind of tea germplasm in China.The major biochemical components of 24 bitter teas and other 8 Camellia sinensis var.sinensis and 8 C.sinensis var.assamica tea germplasms,which were stored in the China National Germplasm Hangzhou Tea Repository(CNGHTR),were analyzed and evaluated.The results showed that no significant differences of major biochemical components affecting the tea quality were found between bitter tea and common tea.According to the processing suitability index,bitter tea was suitable for the manufacturing of black tea;while according to evolutionary indices such as the composition and content of catechin,bitter tea was similar to C.sinensis var.assamica belonging to the relatively primitive type in evolution.The results of cluster analysis indicated that bitter tea was clustered with C.sinensis var.assamica,so it could be considered to belong to C.sinensis var.assamica.

Study on Genetic Diversity of Agronomic Traits and Genetic Relationships among Core Collections of Bitter Gourd

[Objective] This study aimed to investigate the genetic diversity of agronomic traits and genetic relationships among core collections of bitter gourd.[Method] Total 141 germplasms of bitter gourd were selected,and the genetic diversity of 13 agronomic traits was analyzed.In addition,total 46 core collections of bitter gourd were employed,and their genetic relationships were analyzed based on the phenotypic values and genotypic values of 5 agronomic traits,respectively.[Result] The genetic diversity analysis of agronomic traits showed that the genetic diversity indexes of the 4 qualitative traits of bitter gourd germplasms ranged from 0.46 to 1.34;the distribution of the 9 quantitative traits data was more dispersed with average coefficient of variation of 20.02%.The genetic relationship analysis showed that based on the phenotypic values and genotypic values of the 5 quantitative traits,the genetic distances among the 46 core collections of bitter gourd were different.Based on the genotypic values,the genetic distances among the 46 bitter gourd core collections ranged from 0.84 to 10.71.The 46 germplasms were divided into 17 groups with the rescaled distance of 8.5,which further classified the relationships among different germplasms.[Conclusion] This study will lay a solid foundation for the effective utilization of core collections and new variety breeding in bitter gourd.

地磁场中应力对磁畴组织的影响

研究了地磁场环境中应力对铁磁性材料磁畴结构的影响规律。利用Bitter粉纹法观察了未经磁化、受力程度不同的无取向硅钢片和20钢试件的磁畴结构,对比分析了应力对磁畴的影响。结果表明,铁磁试件应力集中部位的磁畴结构在应力作用下发生改变。未受力或应力集中较小时,晶粒内磁畴以片状畴为主,同一晶粒内畴壁相互平行,随着应力集中程度增加,畴壁长度和间距发生改变,并且磁畴结构出现迷宫畴,应力集中程度越大,迷宫畴数量越多。同时,拉应力和压应力对磁畴结构的影响规律不同。

应力对铁磁构件磁畴组织的影响

地磁场环境中受载荷作用的铁磁试件,其内部会发生具有磁致伸缩性质的磁畴组织定向和不可逆的重新取向。利用Bitter粉纹法观察了未经磁化、受力程度不同的无取向硅钢片和20号钢试件的磁畴结构,对比分析了应力对磁畴的影响。结果表明:无取向硅钢片和20号钢试件在未受力或应力集中较小时,晶粒内磁畴以180°畴、树枝状畴和剑状畴为主,同一晶粒内畴壁相互平行;随着应力集中程度增加,畴壁长度和间距发生改变,出现了迷阵畴Ⅰ型和迷阵畴Ⅱ型,且应力集中程度越大,迷阵畴的数量越多。

Effects of Controlled Release Nitrogen Fertilizer on Seedling Growth and Nutrient Uptake of Bitter Gourd

Different application rates of controlled release nitrogen fertilizer （CRFN） were designed to evaluate their effects on the growth and root morphology of bitter gourd （Momordica charantia L.） seedlings, and thus determine the optimal nitrogen amount and suitable nitrogen content in substrate at seedling transplanting,, in com- parison with conventional fertilizer application. CRFN was applied at five levels, 0, 0.6, 1.2, 2.4 and 4.8 kg N/m3, and conventional fertilizer was applied at 0.6 kg N/m3 as control. Four replicates were included in each treatment. The results showed that 0.6-2.4 kg N/m3 CRFN provided sufficient N nutrient for bitter gourd, with higher shoot and root dry weights, root length and root surface area than control treat- ments. Correspondingly, the total inorganic nitrogen in substrate ranged from 99.3 to 162.5 mg/pot at seedling transplanting in these treatments. 1.2 kg N/m3 was proven to be the optimal CRFN rate. Compared with conventional nitrogen fertilizer applica- tion, 1.2 kg N/m3 CRFN in substrate increased the dry weight, nitrogen uptake and improved root morphology indices of seedlings, and more than 83.3 mg/pot inorgan- ic nitrogen could be carried with substrate at transplanting, revealing a potential to reduce N-deficient risk after rain and basal N input by continuous release of CRFN.

Identification of Genetic Purity of Bitter Gourd Hybrid by ISSR Markers

Objective] This study was conducted to verify the feasibiIity of ISSR marker for identifying genetic purity of bitter gourd hybrid, and thus to provide an effective method for seed purity test in production practices. [Method] The DNA fin-gerprints of a bitter gourd cuItivar Xiuyu 1 and its parents were analyzed using IS-SR marker with 91 primers. [Result] Two primers ISSR-845 and ISSR-891 which ampIified two DNA bands of 510 and 300 bp respectiveIy from F1 generation and its parents were screened out from 91 primers. ISSR-845 couId distinguish the male parent from F1 hybrid and the female parent, whiIe ISSR-891 couId distinguish the female parent inbred Iine from Xiuyu 1. Seed purity test with the specific markers gave the same resuIt with fiIed trials based on morphoIogical identification. [Conclu-sion] ISSR marker is an accurate, simpIe and effective method for seed purity test bitter gourd hybrid, and thus can be used in production practices.

静载荷下硅钢片的磁畴结构变化

利用Bitter粉纹法观察了未经磁化、受力程度不同的无取向硅钢片试件的磁畴结构,对比分析了应力对磁畴及磁场值△B的影响。结果表明:无取向硅钢试件在未受力或应力集中较小时,晶粒内磁畴以180°剑状畴为主,同一晶粒内畴壁相互平行;随着应力集中程度增加,畴壁长度和间距发生改变,出现了迷宫畴,并且随着应力集中程度越大,迷宫畴的数量越多,表面磁场值△B越大。试验为探讨磁记忆检测的微观机理提供了依据。