Application of isothermal titration calorimeter for screening bitterness-suppressing molecules of quinine

Zhang, Yifan; Zhu, Yi; Zhao, Na; Wu, Jinhui; Hu, Yiqiao

doi:10.1016/j.foodchem.2015.06.070

Cited by 5 publications

(3 citation statements)

References 29 publications

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“…Measured binding constants varied from 70 M −1 for caffeine to 14300 M −1 for quinine. These interactions are in the same order of magnitude as seen between quinine and L‐lysine and L‐arginine, which were able to suppress the bitterness of quinine according to sensory studies (Zhang et al., 2016). However, as we only performed chemical analyses in our previous study, it remains unclear whether the interactions we observed, particularly with quinine, would actually play a role in taste perception and whether they are strong enough to cause the suppression of bitterness and sweetness.…”

Section: Introductionmentioning

confidence: 68%

Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose

Manninen

Sandell

Mattila

et al. 2021

Journal of Food Science

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The taste‐modifying properties of nanofibrillar cellulose (NFC) and carboxymethyl cellulose (CMC) are compared for the first time. The samples were prepared in the form of gels, with and without added sweet and bitter taste components. As viscosity itself is known to affect taste perception, the viscosities of NFC and CMC samples were set to the same level as shear rates commonly found in the oral cavity. A trained panel of 10 assessors evaluated the bitterness and sweetness of the samples. Further, the assessors were given an opportunity to describe the samples in free words. The taste‐modifying capacities of the thickening agents were at the same level when sweet compounds were added. However, CMC was better able to reduce the bitterness of quinine hydrochloride than NFC, which did not show any bitterness‐reduction ability with the compound. This was unexpected, as our previous studies of NFC showed fairly high binding capacity with quinine. The open‐ended responses revealed that the NFC‐containing samples had an astringent sensation, while certain assessors observed a sensation of saltiness in the CMC samples. This may explain the inability of NFC to mask the bitterness of quinine hydrochloride, as astringency may act as a bitterness enhancer, while saltiness may suppress it. Both thickening agents were perceived as slightly bitter. Our study reveals the need for further assessment of the orosensory properties of NFC, particularly the magnitude and origin of its astringency, before it can be fully utilized in food industry applications.

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Section: Introductionmentioning

confidence: 68%

Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose

Manninen

Sandell

Mattila

et al. 2021

Journal of Food Science

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“…252, 450, 584, 615, 690, 838, 1180, and 1582 cm −1 shifts and 252, 350, 392, 615, 690, 847, 1180, and 1582 cm −1 shifts for pHEMA28 . For all three polymers, increased intensity was seen in three regions, 250−260, 835−855, and 1580−1590 cm −1 shift, and the latter two have previously been reported in aflatoxin SERS literature…”

mentioning

confidence: 98%

“…For example, ITC has been used to probe DNA–polycation complexation, − where the sign and magnitude of enthalpic effects from DNA–polycation interactions provided insights into the binding properties. ITC has also been used to derive thermodynamic data of diverse polymer complexes, − small molecule intermolecular interactions, , and aptamer/target binding. , Recent ITC instrument innovation has made it possible to do automated, rapid sequential analyses. Sample runtimes are short (∼2 h), sample volumes are small (<500 μL), and required concentrations are low (<mM).…”

mentioning

confidence: 99%

Isothermal Titration Calorimetry for the Screening of Aflatoxin B1 Surface-Enhanced Raman Scattering Sensor Affinity Agents

et al. 2018

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In this work, isothermal titration calorimetry (ITC) is employed as an affinity agent screening method for the surface-enhanced Raman scattering (SERS) detection of aflatoxin B1 (AFB1). AFB1, a potent carcinogen produced by a fungus that infects crops, is an important target due to the monitoring required based on its FDA regulation. Polymer affinity agents, like those studied here, have the potential to enable separation and detection of relevant small molecules such as pesticides, drugs, and biological toxins, like AFB1, especially when paired with a vibrational spectroscopy technique such as SERS. Herein, seven homopolymers were synthesized to be evaluated as AFB1 affinity agents based on hypothetical hydrogen bonding interactions. Nitrogen-inclusive poly(N-(2-aminoethyl) methacrylamide) (pAEMA) polymers and their oxygen analogs, poly(2-hydroxyethyl methacrylate) (pHEMA) were evaluated. ITC was demonstrated as an effective method for rapid screening among the polymer affinity agents. Chain lengths between seven and 39 repeat units were synthesized to study length-based variance in affinity agent performance. An ITC method was optimized and used for the rapid screening of polymer affinity agents. The results were compared to those generated by SERS. Good agreement between the ITC results and follow-up SERS sensing experiments showcased ITC's screening potential for analytical applications such as separation and detection.

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Impact of trehalose on the activity of sodium and potassium chloride in aqueous solutions: Why trehalose is worth its salt

2017

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Application of isothermal titration calorimeter for screening bitterness-suppressing molecules of quinine

Cited by 5 publications

References 29 publications

Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose

Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose

Isothermal Titration Calorimetry for the Screening of Aflatoxin B1 Surface-Enhanced Raman Scattering Sensor Affinity Agents

Impact of trehalose on the activity of sodium and potassium chloride in aqueous solutions: Why trehalose is worth its salt

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