In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-um...In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.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
Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alc...Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis,i Umami-Scoring Card Method(i Umami-SCM)database and molecular docking(MD).Sensory evaluation and electronic tongue analysis were further used to confirm their tastes.The threshold of the three peptides ranged from 0.38 to 0.55 mg/m L.MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved.Besides,the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity.Peptides with two Glu residues at the terminus had stronger umami,especially at the C-terminus.These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.展开更多
The fruits of Dacryodes edulis are rich in biologically active substances, which makes them of great interest in terms of validation. In this study, we targeted the primary metabolites in the epicarp, the mesocarp and...The fruits of Dacryodes edulis are rich in biologically active substances, which makes them of great interest in terms of validation. In this study, we targeted the primary metabolites in the epicarp, the mesocarp and the seed of the fruit of Dacryodes edulis at taste maturity, which were selected for their nutritional quality and its appreciation throughout the Gulf of Guinea area, which is very popular because of its large size, texture and special taste. The evaluation of total carbohydrates, total lipids and soluble proteins in the epicarp, mesocarp and seed of the fruit at taste maturity was made from spectrophotometer measurements. The overall analysis of the results of the present study shows that total carbohydrates, total lipids and proteins accumulate more in the seed with respectively 251.33 ± 1.15 mg/g DM;9.92 ± 0.201 mg/g DM and 55.075 ± 0.024 mg/g DM. Likewise, the results indicate low concentrations of total carbohydrates and total lipids in the epicarp with respectively 245 ± 1 mg/g DM and 4.77 ± 0.047 mg/g DM, on the other hand, it is the mesocarp which presents the lowest content of soluble proteins: 28.075 ± 3.231 mg/g DM. This variation could be linked to the nature of the compartment, more particularly to the storage location. This comparative study could lead to the valorization of the seed of the fruit of Dacryodes edulis for its richness in metabolites and arouse significant interest in nutrition.展开更多
Among the numerous fruit species of Baccaurea ramiflora Lour.,‘LR’(white flesh)and‘BR’(pink flesh)are two kinds of local strains with high edibility.In order to study the metabolic causes of taste differences,we p...Among the numerous fruit species of Baccaurea ramiflora Lour.,‘LR’(white flesh)and‘BR’(pink flesh)are two kinds of local strains with high edibility.In order to study the metabolic causes of taste differences,we performed the non-targeted metabonomics analysis of‘LR’and‘BR’using LC-MS/MS.541 metabolites were totally identified,and 45 kinds of metabolites(carbohydrates,fatty acids,flavonoids and terpenoids,etc.)were different between the two strains.The results indicate L-sorbose,D-(+)-glucose,citric acid,L-phenylalanine and oleamide,α-eleostearic acid were the main primary metabolites.The significant difference existed in pathways of unsaturated fatty acids between the studied two strains by pathway enrichment analysis.The results demonstrate that the different in composition,as well as the abundance of primary and secondary metabolites may be the potential causes of taste differences,which provides a new insight into the possible metabolic factors setting off the changing taste of B.ramiflora.展开更多
Indica hybrid rice(Oryza sativa) production aims to achieve two crucial targets: high yield and good taste. This study selected three types of indica hybrid rice according to grain yield and taste value, including hig...Indica hybrid rice(Oryza sativa) production aims to achieve two crucial targets: high yield and good taste. This study selected three types of indica hybrid rice according to grain yield and taste value, including high yield and good taste(HYGT), low yield and good taste(LYGT), and high yield and poor taste(HYPT), to analyze yield components,corresponding growth characteristics, and rice taste quality. When values were averaged across varieties and years,there were almost no differences in taste value between HYGT and LYGT;HYGT showed a significant increase in yield,owing to a higher number of panicles and spikelets per panicle, with a respective increment of 16.2 and 20.6%. The higher grain yield of HYGT compared with LYGT was attributed to three key factors: a higher leaf area index(LAI) during heading, a higher ratio of grain to leaf, and a higher biomass accumulation at maturity. HYGT and HYPT achieved similar high yields;however, HYGT had more panicle numbers and lower grain weight. In addition, HYGT showed a significantly higher taste value than HYPT, attributed to its significantly lower protein and amylose contents, with reductions of 8.8and 15.7%, respectively. Lower protein and amylose contents might be caused by a proper matter translocation from vegetative organs to panicle. This study suggested that reasonable panicle characteristics and translocation efficiency from vegetative organs to panicle during heading to maturity are the key factors in balancing yield and rice taste quality.These results will provide valuable insights for rice breeders to improve the grain yield and quality of indica hybrid rice.展开更多
Geographical indication(GI)rice refers to the rice of specific geographical origin,which tends to have a good taste quality and a high commodity price.Rice is favored for its soft texture and chewiness after cooking.H...Geographical indication(GI)rice refers to the rice of specific geographical origin,which tends to have a good taste quality and a high commodity price.Rice is favored for its soft texture and chewiness after cooking.However,GI rice is also plagued by rice fraud.Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry.In this study,we determined the taste quality of rice.Untargeted metabolomics based on UHPLC-Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking.Our findings suggested that GI rice showed lower protein and amylose content,resulting in higher starch gelatinization properties and taste quality.This study identified 520 metabolites,among which 142 and 175 were significantly different between GI and regular rice,before and after cooking,respectively.The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice.GI rice was lower in amino acids and lipid metabolite content before and after cooking,which may be the reason for the excellent taste quality.Through linear discriminant analysis,we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins,up to 100%.This work gained new insights into the metabolites of GI rice,which explains its excellent taste quality.The rice metabolites after cooking could be used for more accurate geographical identification of rice.展开更多
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
Objective: To investigate the current situation of chemotherapy-related taste changes of cancer patients in Jingzhou area, and analyze the influencing factors of chemotherapy-related taste changes of cancer patients. ...Objective: To investigate the current situation of chemotherapy-related taste changes of cancer patients in Jingzhou area, and analyze the influencing factors of chemotherapy-related taste changes of cancer patients. Methods: In this study, 233 patients with malignant tumors who were confirmed by pathological examination and expected survival time of more than 6 months after admission to a tertiary general hospital in Jingzhou from January 2018 to October 2018 were selected by convenience sampling method. The Chinese version of The chemotherapy-induced Taste Alternation Scale (CiTAS) was used to investigate the baseline data and occurrence status, and multiple regression analysis was used to explore the influencing factors. Results: In this study, 171 tumor patients experienced chemotherapy related taste changes, accounting for 73.4% (171/233);The vast majority of chemotherapy patients have different types and severity of taste changes;Multiple regression analysis showed that the duration of chemotherapy, the number of consecutive days of chemotherapy, and dry mouth were the main influencing factors for chemotherapy related taste changes in cancer patients (p Conclusion: Nursing personnel should pay attention to the occurrence of chemotherapy-related taste changes in tumor patients, and provide predictive nursing interventions to improve their taste experience for tumor patients who have a long course of chemotherapy, many consecutive days of chemotherapy, or have dry mouth conditions.展开更多
γ-Glutamyl peptides can enhance basic taste sensations such as saltiness,sweetness,and umaminess,while the molecular mechanism and the difference in taste enhancement remain elusive.Thus,two complex conformations:tas...γ-Glutamyl peptides can enhance basic taste sensations such as saltiness,sweetness,and umaminess,while the molecular mechanism and the difference in taste enhancement remain elusive.Thus,two complex conformations:taste type 1 receptor 1(T1 R1)-MSG and taste type 1 receptor 2(T1 R2)-sucrose were constructed to form binding receptors.These peptides showed affinity for the two receptors,but a higher affi nity scores and more binding amino acid residues for the T1 R1-MSG receptor,implying that they may exhibit a higher umami-enhancing effect.Thereinto,γ-glutamyl alanine(γ-EA)displayed the highest affi nity for the two receptors through mobilizing multiple amino acid residues to form hydrophobic and hydrogen bonds,indicating it had the highest enhancement for umaminess and sweetness among these peptides.Sensory evaluation demonstrated the enhancement ofγ-EA on umaminess was superior to that of sweetness.Generally,γ-glutamyl peptides could enhance basic taste sensation via activating taste receptor,and exhibited a highest umami-enhancing effect.展开更多
This study examines a common phenomenon that is greatly ignored by the clinical community for numerous reasons. Many people for a multitude of reasons experience taste alterations. The supertaster phenomenon is an alt...This study examines a common phenomenon that is greatly ignored by the clinical community for numerous reasons. Many people for a multitude of reasons experience taste alterations. The supertaster phenomenon is an alteration of taste that requires more investigation. In this study, a proband was examined for subjective reports of a taste alteration to determine its nature through a medical history examination and interview as well as any recollections of the taste disorder in her life. Through this examination, it was found that medical history examination and interview of the proband that many members of her nuclear family showed traits of the same taste disorder or in the case of one family member being a suspect for the taste alteration and one member not showing any signs because of genetic diversity as a half-sibling. Taste disorders are heritable, have multiple health and mental health consequences, influence life choices including mate choice, avoidance behaviors, social choices, alcohol use/abuse, smoking, food choices, and more. More awareness is needed in the research and clinical community into taste alterations as well as calls for future research from neuroscience, biomedical science, life science, and allied science community to investigate taste alterations.展开更多
Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),a...Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.展开更多
Roasting is a common manufacture technology for processing various teas.It is not only used in decreasing the water content of finished tea,but also improving the flavor of teas.In the present study,the roasted and no...Roasting is a common manufacture technology for processing various teas.It is not only used in decreasing the water content of finished tea,but also improving the flavor of teas.In the present study,the roasted and non-roasted teas were compared by liquid-chromatography mass spectrometry and sensory evaluation.The roasted tea tasted less bitter and astringent.The content of main galloylated and simple catechins,caffeine and theobromine in roasted were significantly lower than non-roasted teas.Targeted taste-compounds metabolomics revealed that(-)-epigallocatechin gallate,kaempferol-glucose-rhamnose-glucose and(-)-epicatechin gallate were main contributors tightly correlated to astringent intensity.Flavonol glycosides including kaempferol-glucose,quercetin-glucose,kaempferol-glucose-rhamnose-glucose,and quercetin-glucose-rhamnose-glucose in roasted teas were also significantly less than non-roasted teas.To study the chemical changes during roasting,tea with a strong astringency was roasted under 80,100,120,140,and 160°C.With the increase of roasting temperature,the bitter and astringent intensity of tea was gradually decreased,but the main astringent compounds including(-)-epigallocatechin,(-)-epigallocatechin gallate and kaempferol/quercetin glycosides were irregularly varied with temperature.The Pearson correlation coefficient analysis suggested procyanidin B2,coumaroylquinic acids and gallotannins were tightly correlated to the astringent and bitter perceptions,while N-ethyl-2-pyrrolidonesubstituted flavan-3-ols were negatively correlated.展开更多
The purpose of this review is to discuss the advantages and limitations of taste sensors in the evaluation of the taste of palatability of different oral dosage forms. First, we consider some ways in which the palatab...The purpose of this review is to discuss the advantages and limitations of taste sensors in the evaluation of the taste of palatability of different oral dosage forms. First, we consider some ways in which the palatability of various pharmaceutical formulations including orally disintegrating tablets(ODTs) are tested using two different taste sensors. Second, we focus on the evaluation of palatability of ODTs. We compare the usefulness of three pieces of apparatus for estimating the disintegration time of ODTs. Finally, we compare the characteristics of the two taste sensors in the evaluation of palatability of various kinds of drug formulations.展开更多
The aim of the study was to taste mask ciprofloxacin(CP)by using ion-exchange resins(IERs)followed by sustain release of CP by forming interpenetrating polymer network(IPN).IERs based on the copolymerization of acryli...The aim of the study was to taste mask ciprofloxacin(CP)by using ion-exchange resins(IERs)followed by sustain release of CP by forming interpenetrating polymer network(IPN).IERs based on the copolymerization of acrylic acid with different cross linking agents were synthesised.Drug-resin complexes(DRCs)with three different ratios of drug to IERs(1:1,1:2,1:4)were prepared&evaluated for taste masking by following in vivo and in vitro methods.Human volunteers graded ADC 1:4,acrylic acid-divinyl benzene(ADC-3)resin as tasteless.Characterization studies such as FTIR,SEM,DSC,P-XRD differentiated ADC 1:4,from physical mixture(PM 1:4)and confirmed the formation of complex.In vitro drug release of ADC 1:4 showed complete release of CP within 60 min at simulated gastric fluid(SGF)i.e.pH 1.2.IPN beads were prepared with ADC 1:4 by using sodium alginate(AL)and sodium alginate-chitosan(AL-CS)for sustain release of CP at SGF pH and followed by simulated intestinal fluid(SIF i.e.pH 7.4).FTIR spectra confirmed the formation of IPN beads.The release of CP was sustain at SGF pH(<20%)whereas in SIF media it was more(>75%).The kinetic model of IPN beads showed the release of CP was non-Fickian diffusion type.展开更多
The purpose of this study was to cover the bitter taste of arbidol hydrochloride(ARB)and develop dry suspension with combination of solid dispersion and flavors.Taste masking was successfully done by solid dispersion ...The purpose of this study was to cover the bitter taste of arbidol hydrochloride(ARB)and develop dry suspension with combination of solid dispersion and flavors.Taste masking was successfully done by solid dispersion using octadecanol as the carrier by fusion method.Suspending agents,carriers and other excipients were selected.Differential scanning calorimetry(DSC)and Fourier transform infrared spectroscopy(FTIR)were performed to identify the physicochemical interaction between drug and carrier,DSC analysis indicated that ARB was amorphous in the solid dispersion,FTIR spectroscopy showed no interaction between drug and carrier.Taste masking was evaluated on six volunteers with a score of 4.9.The results demonstrated successful taste masking.Water was used to study the in vitro dissolution performance of the three formulations of commercial tablet,capsule and self-made suspension.The self-made suspension showed a lower and slower release,the insoluble carrier octadecanol blocked the drug dissolving from the solid dispersion.It was indicated from the primary stability study,the self-made suspensions were sensitive to high temperature,high humidity and strong light conditions,they should be stored in sealed containers away from heat,light and humidity.展开更多
Last December 2019,a cluster of viral pneumonia cases identified as coronavirus disease 2019(COVID-19)was reported in Wuhan,China.We aimed to explore the frequencies of nasal symptoms in patients with COVID-19,includi...Last December 2019,a cluster of viral pneumonia cases identified as coronavirus disease 2019(COVID-19)was reported in Wuhan,China.We aimed to explore the frequencies of nasal symptoms in patients with COVID-19,including loss of smell and taste,as well as their presentation as the first symptom of the disease and their association with the severity of COVID-19.In this retrospective study,1206 laboratory-confirmed COVID-19 patients were included and followed up by telephone one month after discharged from Tongji Hospital,Wuhan.Demographic data,laboratory values,comorbidities,symptoms,and numerical rating scale scores(0–10)of nasal symptoms were extracted from the hospital medical records,and confirmed or reevaluated by the telephone follow-up.From patients(n=1172)completing follow-up,199(17%)subjects had severe COVID-19 and 342(29.2%)reported nasal symptoms.20.6%COVID-19 patients had loss of taste(median score=6),while 11.4%had loss of smell(median score=5).Loss of taste scores,but not loss of smell scores,were significantly increased in severe vs.nonsevere COVID-19 patients.Interleukin(IL)-6 and lactose dehydrogenase(LDH)serum levels were positively correlated with loss of taste scores.About 80%of COVID-19 patients recovered from smell and taste dysfunction in 2 weeks.In this cohort,only 1 out of 10 hospital admitted patients had loss of smell while 1 out of 5 reported loss of taste which was associated to severity of COVID-19.Most patients recovered smell and taste dysfunctions in 2 weeks.展开更多
基金supported by the National Natural Science Foundation of China (31622042)。
文摘In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.
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supported by the National Key Research and Development Program of China:Investigate the mechanism of formation and control technologies of Chinese traditional and ethnic food quality(2021YFD2100100)。
文摘Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis,i Umami-Scoring Card Method(i Umami-SCM)database and molecular docking(MD).Sensory evaluation and electronic tongue analysis were further used to confirm their tastes.The threshold of the three peptides ranged from 0.38 to 0.55 mg/m L.MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved.Besides,the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity.Peptides with two Glu residues at the terminus had stronger umami,especially at the C-terminus.These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.
文摘The fruits of Dacryodes edulis are rich in biologically active substances, which makes them of great interest in terms of validation. In this study, we targeted the primary metabolites in the epicarp, the mesocarp and the seed of the fruit of Dacryodes edulis at taste maturity, which were selected for their nutritional quality and its appreciation throughout the Gulf of Guinea area, which is very popular because of its large size, texture and special taste. The evaluation of total carbohydrates, total lipids and soluble proteins in the epicarp, mesocarp and seed of the fruit at taste maturity was made from spectrophotometer measurements. The overall analysis of the results of the present study shows that total carbohydrates, total lipids and proteins accumulate more in the seed with respectively 251.33 ± 1.15 mg/g DM;9.92 ± 0.201 mg/g DM and 55.075 ± 0.024 mg/g DM. Likewise, the results indicate low concentrations of total carbohydrates and total lipids in the epicarp with respectively 245 ± 1 mg/g DM and 4.77 ± 0.047 mg/g DM, on the other hand, it is the mesocarp which presents the lowest content of soluble proteins: 28.075 ± 3.231 mg/g DM. This variation could be linked to the nature of the compartment, more particularly to the storage location. This comparative study could lead to the valorization of the seed of the fruit of Dacryodes edulis for its richness in metabolites and arouse significant interest in nutrition.
基金Forestry Science and Technology Innovation Project of Guangdong province(2018KJCX023)National Science Foundation for Young Scientists of China(31801742)+2 种基金Guangdong Key Laboratory for Functional Substances in Medicinal Edible Resources and Healthcare Products(2021B1212040015)Science and Technology Major Project of Guangxi(Guike AA17204045-4)Science and Technology Project of Chongzuo,Guangxi(Chongkegong 2019029).
文摘Among the numerous fruit species of Baccaurea ramiflora Lour.,‘LR’(white flesh)and‘BR’(pink flesh)are two kinds of local strains with high edibility.In order to study the metabolic causes of taste differences,we performed the non-targeted metabonomics analysis of‘LR’and‘BR’using LC-MS/MS.541 metabolites were totally identified,and 45 kinds of metabolites(carbohydrates,fatty acids,flavonoids and terpenoids,etc.)were different between the two strains.The results indicate L-sorbose,D-(+)-glucose,citric acid,L-phenylalanine and oleamide,α-eleostearic acid were the main primary metabolites.The significant difference existed in pathways of unsaturated fatty acids between the studied two strains by pathway enrichment analysis.The results demonstrate that the different in composition,as well as the abundance of primary and secondary metabolites may be the potential causes of taste differences,which provides a new insight into the possible metabolic factors setting off the changing taste of B.ramiflora.
基金supported by the National Key R&D Program of China (2016YFD0300604)the National Natural Science Foundation of China (32160505 and 31901453)。
文摘Indica hybrid rice(Oryza sativa) production aims to achieve two crucial targets: high yield and good taste. This study selected three types of indica hybrid rice according to grain yield and taste value, including high yield and good taste(HYGT), low yield and good taste(LYGT), and high yield and poor taste(HYPT), to analyze yield components,corresponding growth characteristics, and rice taste quality. When values were averaged across varieties and years,there were almost no differences in taste value between HYGT and LYGT;HYGT showed a significant increase in yield,owing to a higher number of panicles and spikelets per panicle, with a respective increment of 16.2 and 20.6%. The higher grain yield of HYGT compared with LYGT was attributed to three key factors: a higher leaf area index(LAI) during heading, a higher ratio of grain to leaf, and a higher biomass accumulation at maturity. HYGT and HYPT achieved similar high yields;however, HYGT had more panicle numbers and lower grain weight. In addition, HYGT showed a significantly higher taste value than HYPT, attributed to its significantly lower protein and amylose contents, with reductions of 8.8and 15.7%, respectively. Lower protein and amylose contents might be caused by a proper matter translocation from vegetative organs to panicle. This study suggested that reasonable panicle characteristics and translocation efficiency from vegetative organs to panicle during heading to maturity are the key factors in balancing yield and rice taste quality.These results will provide valuable insights for rice breeders to improve the grain yield and quality of indica hybrid rice.
基金supported by the National Natural Science Foundation of China(32272204)the Key Project of Hongshan Laboratory of Hubei Province,China(2021hszd002)+2 种基金the Guangdong Provincial Key R&D Program of China(2021B0202030002)the Strategic Consulting Research Project of Chinese Academy of Engineering(2021-XZ-30)the Fundamental Research Funds for the Central Universities,China(2662019QD049).
文摘Geographical indication(GI)rice refers to the rice of specific geographical origin,which tends to have a good taste quality and a high commodity price.Rice is favored for its soft texture and chewiness after cooking.However,GI rice is also plagued by rice fraud.Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry.In this study,we determined the taste quality of rice.Untargeted metabolomics based on UHPLC-Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking.Our findings suggested that GI rice showed lower protein and amylose content,resulting in higher starch gelatinization properties and taste quality.This study identified 520 metabolites,among which 142 and 175 were significantly different between GI and regular rice,before and after cooking,respectively.The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice.GI rice was lower in amino acids and lipid metabolite content before and after cooking,which may be the reason for the excellent taste quality.Through linear discriminant analysis,we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins,up to 100%.This work gained new insights into the metabolites of GI rice,which explains its excellent taste quality.The rice metabolites after cooking could be used for more accurate geographical identification of rice.
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.”
文摘Objective: To investigate the current situation of chemotherapy-related taste changes of cancer patients in Jingzhou area, and analyze the influencing factors of chemotherapy-related taste changes of cancer patients. Methods: In this study, 233 patients with malignant tumors who were confirmed by pathological examination and expected survival time of more than 6 months after admission to a tertiary general hospital in Jingzhou from January 2018 to October 2018 were selected by convenience sampling method. The Chinese version of The chemotherapy-induced Taste Alternation Scale (CiTAS) was used to investigate the baseline data and occurrence status, and multiple regression analysis was used to explore the influencing factors. Results: In this study, 171 tumor patients experienced chemotherapy related taste changes, accounting for 73.4% (171/233);The vast majority of chemotherapy patients have different types and severity of taste changes;Multiple regression analysis showed that the duration of chemotherapy, the number of consecutive days of chemotherapy, and dry mouth were the main influencing factors for chemotherapy related taste changes in cancer patients (p Conclusion: Nursing personnel should pay attention to the occurrence of chemotherapy-related taste changes in tumor patients, and provide predictive nursing interventions to improve their taste experience for tumor patients who have a long course of chemotherapy, many consecutive days of chemotherapy, or have dry mouth conditions.
基金financial support by the National Natural Science Foundation of China(31901814)Guangzhou Science and Technology program key project(202104020028)the Major State Basic Reasearch Development Program Of China(2018YFD0901003)。
文摘γ-Glutamyl peptides can enhance basic taste sensations such as saltiness,sweetness,and umaminess,while the molecular mechanism and the difference in taste enhancement remain elusive.Thus,two complex conformations:taste type 1 receptor 1(T1 R1)-MSG and taste type 1 receptor 2(T1 R2)-sucrose were constructed to form binding receptors.These peptides showed affinity for the two receptors,but a higher affi nity scores and more binding amino acid residues for the T1 R1-MSG receptor,implying that they may exhibit a higher umami-enhancing effect.Thereinto,γ-glutamyl alanine(γ-EA)displayed the highest affi nity for the two receptors through mobilizing multiple amino acid residues to form hydrophobic and hydrogen bonds,indicating it had the highest enhancement for umaminess and sweetness among these peptides.Sensory evaluation demonstrated the enhancement ofγ-EA on umaminess was superior to that of sweetness.Generally,γ-glutamyl peptides could enhance basic taste sensation via activating taste receptor,and exhibited a highest umami-enhancing effect.
文摘This study examines a common phenomenon that is greatly ignored by the clinical community for numerous reasons. Many people for a multitude of reasons experience taste alterations. The supertaster phenomenon is an alteration of taste that requires more investigation. In this study, a proband was examined for subjective reports of a taste alteration to determine its nature through a medical history examination and interview as well as any recollections of the taste disorder in her life. Through this examination, it was found that medical history examination and interview of the proband that many members of her nuclear family showed traits of the same taste disorder or in the case of one family member being a suspect for the taste alteration and one member not showing any signs because of genetic diversity as a half-sibling. Taste disorders are heritable, have multiple health and mental health consequences, influence life choices including mate choice, avoidance behaviors, social choices, alcohol use/abuse, smoking, food choices, and more. More awareness is needed in the research and clinical community into taste alterations as well as calls for future research from neuroscience, biomedical science, life science, and allied science community to investigate taste alterations.
基金Liaoning Provincial Department of Education Annual(2019)Scientific Research Fund Project(No.LSNZD201903)National Key R&D Program of China(No.2018YFD0400200)+1 种基金Liaoning Province,Shenyang Agricultural University,High-end Talent Introduction Fund Project(NO.SYAU20160003)Natural Science Foundation of Liaoning Province(No.20170540822).
文摘Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.
基金supported by Natural Science Foundation of China(32072633,32072634,31201335)earmarked fund for China Agriculture Research System(CARS-19)+1 种基金Anhui Key research and development plan(1804b06020367,202004b11020004)Young Elite Scientist Sponsorship Program by National CAST(2016QNRC001)。
文摘Roasting is a common manufacture technology for processing various teas.It is not only used in decreasing the water content of finished tea,but also improving the flavor of teas.In the present study,the roasted and non-roasted teas were compared by liquid-chromatography mass spectrometry and sensory evaluation.The roasted tea tasted less bitter and astringent.The content of main galloylated and simple catechins,caffeine and theobromine in roasted were significantly lower than non-roasted teas.Targeted taste-compounds metabolomics revealed that(-)-epigallocatechin gallate,kaempferol-glucose-rhamnose-glucose and(-)-epicatechin gallate were main contributors tightly correlated to astringent intensity.Flavonol glycosides including kaempferol-glucose,quercetin-glucose,kaempferol-glucose-rhamnose-glucose,and quercetin-glucose-rhamnose-glucose in roasted teas were also significantly less than non-roasted teas.To study the chemical changes during roasting,tea with a strong astringency was roasted under 80,100,120,140,and 160°C.With the increase of roasting temperature,the bitter and astringent intensity of tea was gradually decreased,but the main astringent compounds including(-)-epigallocatechin,(-)-epigallocatechin gallate and kaempferol/quercetin glycosides were irregularly varied with temperature.The Pearson correlation coefficient analysis suggested procyanidin B2,coumaroylquinic acids and gallotannins were tightly correlated to the astringent and bitter perceptions,while N-ethyl-2-pyrrolidonesubstituted flavan-3-ols were negatively correlated.
文摘The purpose of this review is to discuss the advantages and limitations of taste sensors in the evaluation of the taste of palatability of different oral dosage forms. First, we consider some ways in which the palatability of various pharmaceutical formulations including orally disintegrating tablets(ODTs) are tested using two different taste sensors. Second, we focus on the evaluation of palatability of ODTs. We compare the usefulness of three pieces of apparatus for estimating the disintegration time of ODTs. Finally, we compare the characteristics of the two taste sensors in the evaluation of palatability of various kinds of drug formulations.
文摘The aim of the study was to taste mask ciprofloxacin(CP)by using ion-exchange resins(IERs)followed by sustain release of CP by forming interpenetrating polymer network(IPN).IERs based on the copolymerization of acrylic acid with different cross linking agents were synthesised.Drug-resin complexes(DRCs)with three different ratios of drug to IERs(1:1,1:2,1:4)were prepared&evaluated for taste masking by following in vivo and in vitro methods.Human volunteers graded ADC 1:4,acrylic acid-divinyl benzene(ADC-3)resin as tasteless.Characterization studies such as FTIR,SEM,DSC,P-XRD differentiated ADC 1:4,from physical mixture(PM 1:4)and confirmed the formation of complex.In vitro drug release of ADC 1:4 showed complete release of CP within 60 min at simulated gastric fluid(SGF)i.e.pH 1.2.IPN beads were prepared with ADC 1:4 by using sodium alginate(AL)and sodium alginate-chitosan(AL-CS)for sustain release of CP at SGF pH and followed by simulated intestinal fluid(SIF i.e.pH 7.4).FTIR spectra confirmed the formation of IPN beads.The release of CP was sustain at SGF pH(<20%)whereas in SIF media it was more(>75%).The kinetic model of IPN beads showed the release of CP was non-Fickian diffusion type.
文摘The purpose of this study was to cover the bitter taste of arbidol hydrochloride(ARB)and develop dry suspension with combination of solid dispersion and flavors.Taste masking was successfully done by solid dispersion using octadecanol as the carrier by fusion method.Suspending agents,carriers and other excipients were selected.Differential scanning calorimetry(DSC)and Fourier transform infrared spectroscopy(FTIR)were performed to identify the physicochemical interaction between drug and carrier,DSC analysis indicated that ARB was amorphous in the solid dispersion,FTIR spectroscopy showed no interaction between drug and carrier.Taste masking was evaluated on six volunteers with a score of 4.9.The results demonstrated successful taste masking.Water was used to study the in vitro dissolution performance of the three formulations of commercial tablet,capsule and self-made suspension.The self-made suspension showed a lower and slower release,the insoluble carrier octadecanol blocked the drug dissolving from the solid dispersion.It was indicated from the primary stability study,the self-made suspensions were sensitive to high temperature,high humidity and strong light conditions,they should be stored in sealed containers away from heat,light and humidity.
基金the Natural Science Foundation of Hubei Province of China(No.2018CFB602)National Key R&D Program of China(No.2018YFC0116800)National Natural Science Foundation of China(Nos:81630024,81920108011,and 81900925)。
文摘Last December 2019,a cluster of viral pneumonia cases identified as coronavirus disease 2019(COVID-19)was reported in Wuhan,China.We aimed to explore the frequencies of nasal symptoms in patients with COVID-19,including loss of smell and taste,as well as their presentation as the first symptom of the disease and their association with the severity of COVID-19.In this retrospective study,1206 laboratory-confirmed COVID-19 patients were included and followed up by telephone one month after discharged from Tongji Hospital,Wuhan.Demographic data,laboratory values,comorbidities,symptoms,and numerical rating scale scores(0–10)of nasal symptoms were extracted from the hospital medical records,and confirmed or reevaluated by the telephone follow-up.From patients(n=1172)completing follow-up,199(17%)subjects had severe COVID-19 and 342(29.2%)reported nasal symptoms.20.6%COVID-19 patients had loss of taste(median score=6),while 11.4%had loss of smell(median score=5).Loss of taste scores,but not loss of smell scores,were significantly increased in severe vs.nonsevere COVID-19 patients.Interleukin(IL)-6 and lactose dehydrogenase(LDH)serum levels were positively correlated with loss of taste scores.About 80%of COVID-19 patients recovered from smell and taste dysfunction in 2 weeks.In this cohort,only 1 out of 10 hospital admitted patients had loss of smell while 1 out of 5 reported loss of taste which was associated to severity of COVID-19.Most patients recovered smell and taste dysfunctions in 2 weeks.
