Objective:To explore the relationship between bitter taste and bitter flavor(efficacy),their character-istics were analyzed at the target and pharmacodynamic points.Methods:Compounds with bitter receptor activity were...Objective:To explore the relationship between bitter taste and bitter flavor(efficacy),their character-istics were analyzed at the target and pharmacodynamic points.Methods:Compounds with bitter receptor activity were obtained by high-throughput screening models of the human bitter taste receptors(hTAS2Rs),which were used to analyze bitter taste.The efficacy of anti-asthma medications was used as an example to research bitter flavor(efficacy).The pharmacological effects of bitter taste and bitter flavor(efficacy)were classified according to the functional modules.The coverage for the same targets or pharmacological effects in the overall protein interaction network(PIN)of bitter taste and bitter flavor(efficacy)was analyzed to reveal their relationship.The effect of the compound polydatin with anti-asthma activation on hTAS2R14 was studied to verify the reliability of the aforementioned idea.Results:A total of 121 Chinese materia medica(CMM)compounds that activate hTAS2R10,hTAS2R14,and hTAS2R49 were obtained.The analysis results indicated that 108 same targets for bitter taste and bitter flavor(efficacy)were obtained,accounting for 13.9%in the PIN of bitter taste and 72.5%in the PIN of bitter flavor(efficacy).The pharmacological effects shared by bitter taste and bitter flavor(efficacy)accounted for 79%of the PIN of bitter taste and 81%of the PIN of bitter flavor(efficacy).The activating effect of the anti-asthma compound polydatin on hTAS2R14 was dose-dependent with EC 50 of 4.3 m M.Conclusion:In this study,the relationship between bitter taste and bitter flavor(efficacy)has been demonstrated from the target and pharmacodynamic points,which are based on hTAS2Rs and anti-asthma effect.Bitter taste and bitter flavor(efficacy)exhibited a high correlation.This study provides a theoretical and scientific basis for the hypothesis that“the property theory of CMM is the clinical pharmacodynamics of CMM.”展开更多
Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces...Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.展开更多
To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-...To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-matography-mass spectrometry,electronic bionic system,sensory evaluation.The results showed the total concentration of volatile flavor compounds significantly increased with prolonged cooking time.Nonanal,hexanal,heptanal,1-octen-3-ol,eugenol,eucalyptol,and 3,7-dimethyl-1,6-octadien-3-ol were the key odor compounds.The total free amino acid(TFAA)concentration significantly decreased after heat treatment,but the proportion of umami free amino acids significantly increased with cooking time(P<0.05).The equivalent umami concentration(EUC)first increased then decreased in 100℃group(peak at 1.5 h),compared with the continuous increase in 75℃group.Meanwhile,an analysis of bionic system showed the samples had significant differences in bitterness,astringency,umami,saltiness,and richness.The 5ʹ-nucleotide,and EUC positively correlated with umami and sensory valuation indicators.Bone-in lamb loin heated at 100℃exhibited higher concentrations of alcohols,aldehydes,esters,heterocycles,and higher taste of bitterness and saltiness,while the 75℃groups exhibited higher taste of umami at longer heat times.This study provides a theoretical basis for flavor control of bone-in lamb.展开更多
Suancai is a traditional fermented vegetable widely consumed in Northeast China.In this study,different prebiotics were used to improve the quality of suancai.Four prebiotics(inulin(INU),xylooligosaccharide(XO S),gala...Suancai is a traditional fermented vegetable widely consumed in Northeast China.In this study,different prebiotics were used to improve the quality of suancai.Four prebiotics(inulin(INU),xylooligosaccharide(XO S),galactooligosaccharide(GOS),and stachyose(STA))were shown to reduce the pH value and increase the content of total titratable acidity(TTA)in suancai,while the contents of most organic acids were also increased.The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process.All prebiotics were shown to contribute to the growth of Lactobacillus.The suancai sample with fructooligosaccharides(FOS)had the highest relative abundance of Lactobacillus.Besides,INU and XOS could increase the abundance of Weissella.To evaluate the quality of suancai fermented with prebiotics,profiles of volatile flavor compounds(VOCs)and free amino acids(FAA)were analyzed.The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota.In addition,the addition of prebiotics also changed the taste profiles of the suancai samples.This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation,and the findings provide a foundation to develop new ways for improving the quality of suancai.展开更多
为探究笃斯越橘、蓝靛果、树莓、黑加仑4种特色寒地浆果滋味特点,及其滋味形成的特征性物质组成,该研究基于超高效液相色谱-四极杆飞行时间质谱(ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass s...为探究笃斯越橘、蓝靛果、树莓、黑加仑4种特色寒地浆果滋味特点,及其滋味形成的特征性物质组成,该研究基于超高效液相色谱-四极杆飞行时间质谱(ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry,UPLC-QTOF-MS)和气相色谱质谱法(gaschromatography-mass spectrometry,GC-MS)分别对4种浆果的非挥发性和挥发性物质进行鉴定和筛选,并进行公因子分析;同时进行4种浆果的电子舌分析及感官评价,得出4种浆果滋味品质模糊综合得分。结果显示:笃斯越橘糖酸比为4.41,特征性挥发性物质为α-松油醇和苯甲醛,电子舌酸味响应值最强;黑加仑糖酸比为3.80,特征性挥发性物质为苯乙醇和乙酸,各滋味响应值相当;蓝靛果糖酸比为3.37,总酚含量最高,特征性挥发性物质为正己醇和3-己烯-1-醇,咸味和鲜味响应值最高;树莓糖酸比为8.19,特征性挥发性物质为乙酸和α-紫罗酮,甜味和苦味响应值最高;经筛选鉴定及统计分析得出4种浆果的非挥发性物质中有显著差异的化合物有10种,分别为塔格糖、乳酸、阿洛酮糖、草酸、柠檬酸、天冬氨酸、茜草苷、6α-甘露二糖、蔗糖和异槲皮素。滋味感官模糊综合评分由大到小为树莓、蓝靛果、笃斯越橘、黑加仑;因子分析结果表明4种浆果滋味组成得分由大到小排序依次为黑加仑、蓝靛果、笃斯越橘和树莓。该研究结果可为4种寒地浆果的产品开发滋味调控提供理论依据。展开更多
食品基本味觉与人们生活和食品研究密不可分。该领域已取得大量的标志性成果,形成了一些较为成熟的机理、规律及其应用的共识,然而其研究现状、主要学术脉络和未来发展趋势缺乏系统的分析与总结。为此,本文以Web of Science核心数据库...食品基本味觉与人们生活和食品研究密不可分。该领域已取得大量的标志性成果,形成了一些较为成熟的机理、规律及其应用的共识,然而其研究现状、主要学术脉络和未来发展趋势缺乏系统的分析与总结。为此,本文以Web of Science核心数据库中筛选获得2012年至2021年间的15445篇文献为源数据,借助文献计量分析方法,分析食品基本味觉的发文量及其分布,主要学术脉络及其关键词的演化趋势。结果表明,食品基本味觉研究不仅涉及食品风味和食品感官,还涉及食品质构、生物化学、分子生物学、分子模拟技术、传感器、生物活性和心理学等多学科交叉融合领域。味觉发文量正逐步演变成以下规律:甜味>酸味>苦味>鲜味>咸味,其中前3种味觉是目前研究的主流味觉。美国、中国和日本是研究基本味觉排名前三的国家,国家间的合作较为频繁。中国的总发文量、H指数和总被引频次均为世界第2,仅在鲜味领域的发文量、单个机构或者作者的发文量进入前十。此外,通过味觉组合的文献分析和关键词的突跃分析,解析近年来基本味觉研究热点的演化趋势和主要突现关键词。本文可为食品科学等领域的专家、学者整体把握食品基本味觉研究的科学方向、发展规律和研究热点提供指导,也可为食品风味产业的决策提供理论支持。展开更多
基金This study was supported by the National Natural Science Foundation of China(81430094).
文摘Objective:To explore the relationship between bitter taste and bitter flavor(efficacy),their character-istics were analyzed at the target and pharmacodynamic points.Methods:Compounds with bitter receptor activity were obtained by high-throughput screening models of the human bitter taste receptors(hTAS2Rs),which were used to analyze bitter taste.The efficacy of anti-asthma medications was used as an example to research bitter flavor(efficacy).The pharmacological effects of bitter taste and bitter flavor(efficacy)were classified according to the functional modules.The coverage for the same targets or pharmacological effects in the overall protein interaction network(PIN)of bitter taste and bitter flavor(efficacy)was analyzed to reveal their relationship.The effect of the compound polydatin with anti-asthma activation on hTAS2R14 was studied to verify the reliability of the aforementioned idea.Results:A total of 121 Chinese materia medica(CMM)compounds that activate hTAS2R10,hTAS2R14,and hTAS2R49 were obtained.The analysis results indicated that 108 same targets for bitter taste and bitter flavor(efficacy)were obtained,accounting for 13.9%in the PIN of bitter taste and 72.5%in the PIN of bitter flavor(efficacy).The pharmacological effects shared by bitter taste and bitter flavor(efficacy)accounted for 79%of the PIN of bitter taste and 81%of the PIN of bitter flavor(efficacy).The activating effect of the anti-asthma compound polydatin on hTAS2R14 was dose-dependent with EC 50 of 4.3 m M.Conclusion:In this study,the relationship between bitter taste and bitter flavor(efficacy)has been demonstrated from the target and pharmacodynamic points,which are based on hTAS2Rs and anti-asthma effect.Bitter taste and bitter flavor(efficacy)exhibited a high correlation.This study provides a theoretical and scientific basis for the hypothesis that“the property theory of CMM is the clinical pharmacodynamics of CMM.”
基金supported by the Yunnan Key Project of Science and Technology(202202AE090001)Postdoctoral Directional Training Foundation of Yunnan Province(E23174K2)Postdoctoral Research Funding Projects of Yunnan Province,China(E2313442)。
文摘Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.
基金financially supported by the Fujian Province External Cooperation Industrialization Project(Project No.2021I1005).
文摘To identify the changes in flavor profiles of bone-in lamb loin during cooking,the volatile flavor compounds,free amino acid,and 5ʹ-nucleotide concentration were evaluated by using dynamic headspace sampling-gas chro-matography-mass spectrometry,electronic bionic system,sensory evaluation.The results showed the total concentration of volatile flavor compounds significantly increased with prolonged cooking time.Nonanal,hexanal,heptanal,1-octen-3-ol,eugenol,eucalyptol,and 3,7-dimethyl-1,6-octadien-3-ol were the key odor compounds.The total free amino acid(TFAA)concentration significantly decreased after heat treatment,but the proportion of umami free amino acids significantly increased with cooking time(P<0.05).The equivalent umami concentration(EUC)first increased then decreased in 100℃group(peak at 1.5 h),compared with the continuous increase in 75℃group.Meanwhile,an analysis of bionic system showed the samples had significant differences in bitterness,astringency,umami,saltiness,and richness.The 5ʹ-nucleotide,and EUC positively correlated with umami and sensory valuation indicators.Bone-in lamb loin heated at 100℃exhibited higher concentrations of alcohols,aldehydes,esters,heterocycles,and higher taste of bitterness and saltiness,while the 75℃groups exhibited higher taste of umami at longer heat times.This study provides a theoretical basis for flavor control of bone-in lamb.
基金supported by National Natural Science Foundation of China (31901809)the Doctoral Research Start-up Fund of Dalian Polytechnic University (6102072007)。
文摘Suancai is a traditional fermented vegetable widely consumed in Northeast China.In this study,different prebiotics were used to improve the quality of suancai.Four prebiotics(inulin(INU),xylooligosaccharide(XO S),galactooligosaccharide(GOS),and stachyose(STA))were shown to reduce the pH value and increase the content of total titratable acidity(TTA)in suancai,while the contents of most organic acids were also increased.The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process.All prebiotics were shown to contribute to the growth of Lactobacillus.The suancai sample with fructooligosaccharides(FOS)had the highest relative abundance of Lactobacillus.Besides,INU and XOS could increase the abundance of Weissella.To evaluate the quality of suancai fermented with prebiotics,profiles of volatile flavor compounds(VOCs)and free amino acids(FAA)were analyzed.The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota.In addition,the addition of prebiotics also changed the taste profiles of the suancai samples.This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation,and the findings provide a foundation to develop new ways for improving the quality of suancai.
文摘为探究笃斯越橘、蓝靛果、树莓、黑加仑4种特色寒地浆果滋味特点,及其滋味形成的特征性物质组成,该研究基于超高效液相色谱-四极杆飞行时间质谱(ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry,UPLC-QTOF-MS)和气相色谱质谱法(gaschromatography-mass spectrometry,GC-MS)分别对4种浆果的非挥发性和挥发性物质进行鉴定和筛选,并进行公因子分析;同时进行4种浆果的电子舌分析及感官评价,得出4种浆果滋味品质模糊综合得分。结果显示:笃斯越橘糖酸比为4.41,特征性挥发性物质为α-松油醇和苯甲醛,电子舌酸味响应值最强;黑加仑糖酸比为3.80,特征性挥发性物质为苯乙醇和乙酸,各滋味响应值相当;蓝靛果糖酸比为3.37,总酚含量最高,特征性挥发性物质为正己醇和3-己烯-1-醇,咸味和鲜味响应值最高;树莓糖酸比为8.19,特征性挥发性物质为乙酸和α-紫罗酮,甜味和苦味响应值最高;经筛选鉴定及统计分析得出4种浆果的非挥发性物质中有显著差异的化合物有10种,分别为塔格糖、乳酸、阿洛酮糖、草酸、柠檬酸、天冬氨酸、茜草苷、6α-甘露二糖、蔗糖和异槲皮素。滋味感官模糊综合评分由大到小为树莓、蓝靛果、笃斯越橘、黑加仑;因子分析结果表明4种浆果滋味组成得分由大到小排序依次为黑加仑、蓝靛果、笃斯越橘和树莓。该研究结果可为4种寒地浆果的产品开发滋味调控提供理论依据。
文摘食品基本味觉与人们生活和食品研究密不可分。该领域已取得大量的标志性成果,形成了一些较为成熟的机理、规律及其应用的共识,然而其研究现状、主要学术脉络和未来发展趋势缺乏系统的分析与总结。为此,本文以Web of Science核心数据库中筛选获得2012年至2021年间的15445篇文献为源数据,借助文献计量分析方法,分析食品基本味觉的发文量及其分布,主要学术脉络及其关键词的演化趋势。结果表明,食品基本味觉研究不仅涉及食品风味和食品感官,还涉及食品质构、生物化学、分子生物学、分子模拟技术、传感器、生物活性和心理学等多学科交叉融合领域。味觉发文量正逐步演变成以下规律:甜味>酸味>苦味>鲜味>咸味,其中前3种味觉是目前研究的主流味觉。美国、中国和日本是研究基本味觉排名前三的国家,国家间的合作较为频繁。中国的总发文量、H指数和总被引频次均为世界第2,仅在鲜味领域的发文量、单个机构或者作者的发文量进入前十。此外,通过味觉组合的文献分析和关键词的突跃分析,解析近年来基本味觉研究热点的演化趋势和主要突现关键词。本文可为食品科学等领域的专家、学者整体把握食品基本味觉研究的科学方向、发展规律和研究热点提供指导,也可为食品风味产业的决策提供理论支持。
