研究:甜味和苦味在二元甜味劑混合物(wù)中的相(xiàng)互作用

The study authors measured receptor activities, investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures and identified bitter receptor reducers. Adobe Stock

研究員(yuán)測量了受體(tǐ)活動，研究了二元甜味劑混合物(wù)對感知甜味的增強作用，并确定了苦味受體(tǐ)抑制(zhì)劑。Adobe Stock

The Food Chemist Journal is set to publish the "Sweet–bitter Taste Interactions in Binary Mixtures of Sweeteners: Relationship Between Taste Receptor Activities and Sensory Perception" study in its November 2024 edition. The study is authored by Yoonha Choi, Run Rou Wong, Yeon Kyung Cha, Tai Hyun Park, Yuri Kim and Seo-Jin Chung.

《食品化(huà)學家(jiā)雜志(zhì)》計劃在其2024年11月版中發表題爲《二元甜味劑混合物(wù)中的甜-苦味覺相(xiàng)互作用：味覺受體(tǐ)活動與感官感知之間(jiān)的關系》的研究。該研究由Yoonha Choi、Run Rou Wong、Yeon Kyung Cha、Tai Hyun Park、Yuri Kim和Seo-Jin Chung撰寫。

Study Highlights

研究亮(liàng)點

Measured the sweet and bitter taste receptor activities of binary sweeteners

測量了二元甜味劑的甜味和苦味受體(tǐ)活動

Investigated the perceptual sweetness-enhancing effect of binary sweetener mixtures

研究了二元甜味劑混合物(wù)對感知甜味的增強作用

Monosaccharides reduced bitter receptor activation by high-potency sweeteners

單糖減少了高(gāo)效甜味劑引起的苦味受體(tǐ)激活

Abstract

摘要(yào)

This study investigated the effects of various binary sweetener mixtures on sweetness enhancement and their interactions with sweet or bitter taste receptors, focusing on sensory perception and receptor activity. Acesulfame K or saccharin was mixed with allulose, aspartame, erythritol, fructose, glucose, or sucrose to match a target sucrose sweetness. The effects of the mixtures on sweet and bitter taste receptors (in the human embryonic kidney −293 cells) and sensory taste intensities were evaluated. Sweetness enhancement at the sweet taste receptor level was observed in some cases, with several monosaccharides reducing the acesulfame K- or saccharin-induced bitter taste receptor activity. Combining acesulfame K or saccharin with any of the six sweeteners perceptually enhanced sweetness (60% ∼ 100% in 50:50 ratio), correlating with a reduction in inherent bitterness (−35% ∼ −63% in 50:50 ratio). This finding suggests that sweetness perception likely increased because the monosaccharides mitigate the activation of bitter receptors caused by high-potency sweeteners.

本研究調查了不(bù)同二元甜味劑混合物(wù)對甜味增強的影響及其與甜味或苦味受體(tǐ)的相(xiàng)互作用，重點關注感官感知和受體(tǐ)活動。将乙酰磺胺酸鉀或糖精與阿洛酮糖、天冬甜素、赤藓糖醇、果糖、葡萄糖或蔗糖混合，以達到目标蔗糖甜度。評估了這(zhè)些混合物(wù)對甜味和苦味受體(tǐ)（在人(rén)類胚胎腎−293細胞中）以及感官味道(dào)強度的影響。在某些情況下，觀察到甜味受體(tǐ)水(shuǐ)平的甜味增強，并且幾種單糖減少了乙酰磺胺酸鉀或糖精引起的苦味受體(tǐ)活動。将乙酰磺胺酸鉀或糖精與六種甜味劑中的任何一種結合，在感知上增強了甜味（50:50比例下爲60% ∼ 100%），這(zhè)與固有苦味的減少（50:50比例下爲−35% ∼ −63%）相(xiàng)關。這(zhè)一發現(xiàn)表明，由于單糖減輕了高(gāo)效甜味劑引起的苦味受體(tǐ)激活，因此甜味感知可(kě)能增加。