Chemical Modulators of Taste

DeSimone, John A.; DuBois, Grant E.; Lyall, Vijay

doi:10.1002/9781118971758.ch30

Cited by 5 publications

(12 citation statements)

References 95 publications

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“…The mixture of the two monosaccharides, which is called "invert sugar", is about 0.8 times as sweet as sucrose (5), while honey itself is sweeter than sugar, because of higher content of D-fructose (2) (32 to 38%) compared to D-glucose (1) (28 to 31%) [28,30]. Apart from 1 and 2, additional monosaccharides are known to exhibit a sweet taste, such as D-allulose (3), which is also known as D-psicose, and D-tagatose (4) [31,32]. Showing RS values of 0.7 and 0.9, respectively, and being generally recognized as safe (GRAS) by the Food and Drug Administration, both compounds can be used as sugar substitutes.…”

Section: Methodsmentioning

confidence: 99%

“…Having been Apart from the TMD binding pocket of the TAS1R3 subunit, also the TAS1R2 subunit has an allosteric binding site [9,26]. The latter is said to have a volume of about 210 Å 3 and, moreover, has a surface area of 38% accessible to polar molecules [9]. Thus, only very small and less hydrophilic molecules are known to bind to this region, such as (+)-perillartin (30a) and its analogs.…”

Section: Sesquiterpenesmentioning

confidence: 99%

“…Taste-or the gustatory system-is the essential evolutionary tool to evaluate the composition of foods before ingestion [1,2]. The five taste qualities generally considered to be basic tastes are sweet, sour, salty, bitter, and umami, the latter being typically elicited by L-glutamate [2,3]. Each of these five taste qualities plays an important role, either indicating high electrolyte concentrations (salty), spoiled food (sour), and poisonous plant metabolites (bitter), or giving nutritional information, such as the abundance of carbohydrates (sweet) or proteins (umami) [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…The five taste qualities generally considered to be basic tastes are sweet, sour, salty, bitter, and umami, the latter being typically elicited by L-glutamate [2,3]. Each of these five taste qualities plays an important role, either indicating high electrolyte concentrations (salty), spoiled food (sour), and poisonous plant metabolites (bitter), or giving nutritional information, such as the abundance of carbohydrates (sweet) or proteins (umami) [3,4]. Sweet and umami are the main attractive taste modalities and therefore called the two palatable tastes [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…However, the good sequence alignment with metabotropic glutamate receptors 1 and 5 allowed a homology 3D-model of the sweet taste receptor and a detailed discussion of the different binding sites [9]. The orthosteric binding pockets both have a volume of about 4900 Å 3 in their open form and thus allow small as well as large sweeteners to bind to the receptor. Additionally, both cavities are hydrophilic, with 45% (TAS1R2) and 50% (TAS1R3) surface area being accessible to polar molecules.…”

Section: Introductionmentioning

confidence: 99%

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Structure-Dependent Activity of Plant-Derived Sweeteners

Ҫiçek

2020

Molecules

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Human sensation for sweet tastes and the thus resulting over-consumption of sugar in recent decades has led to an increasing number of people suffering from caries, diabetes, and obesity. Therefore, a demand for sugar substitutes has arisen, which increasingly has turned towards natural sweeteners over the last 20 years. In the same period, thanks to advances in bioinformatics and structural biology, understanding of the sweet taste receptor and its different binding sites has made significant progress, thus explaining the various chemical structures found for sweet tasting molecules. The present review summarizes the data on natural sweeteners and their most important (semi-synthetic) derivatives until the end of 2019 and discusses their structure–activity relationships, with an emphasis on small-molecule high-intensity sweeteners.

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Section: Methodsmentioning

confidence: 99%

Section: Sesquiterpenesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Structure-Dependent Activity of Plant-Derived Sweeteners

Ҫiçek

2020

Molecules

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Insights on modulators in perception of taste modalities: a review

et al. 2019

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A major challenge in taste research is to overcome the flavour imperfections in food products and to build nutritious strategies to combat against obesity as well as other related metabolic syndromes. The field of molecular taste research and chemical senses has contributed to an enormous development in understanding the taste receptors and mechanisms of taste perception. Accordingly, the development of taste-modifying compounds or taste modulators that alter the perception of basic taste modalities has gained significant prominence in the recent past. The beneficial aspects of these substances are overwhelming while considering their potential taste-modifying properties. The objective of the present review is to provide an impression about the taste-modulating compounds and their distinctive taste-modifying properties with reference to their targets and proposed mechanisms of action. The present review also makes an effort to discuss the basic mechanism involved in oro-gustatory taste perception as well as on the effector molecules involved in signal transduction downstream to the activation of taste receptors.

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Replication of the Taste of Sugar by Formulation of Noncaloric Sweeteners with Mineral Salt Taste Modulator Compositions

DuBois,

San Miguel,

Hastings

et al. 2023

J. Agric. Food Chem.

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Noncaloric sweeteners have enabled a reduction of carbohydrate sweeteners in the diet for many years, thus combating obesity, diabetes, and other health disorders. However, many consumers reject noncaloric sweeteners, as they exhibit delays in sweetness onset, objectionable lingering sweet aftertaste, and the absence of sugar-like mouthfeel. We propose that the temporal taste differences between carbohydrate and noncaloric sweeteners result from slowed diffusion of the latter to and from sweetener receptors through the amphipathic mucous hydrogel covering the tongue. Also, we demonstrate that formulation of noncaloric sweeteners with K+/Mg2+/Ca2+ mineral salt blends markedly attenuates lingering sweetness, an effect believed to be due to a composite of osmotic and chelate-mediated compaction of the mucous hydrogel covering the tongue. For example, sweetness linger values (intensity units in % sucrose eq) for rebaudioside A and aspartame are reduced from 5.0 (0.5 SD) to 1.6 (0.4 SD) and from 4.0 (0.7 SD) to 1.2 (0.4 SD), respectively, by formulation with 10 mM KCl/3 mM MgCl2/3 mM CaCl2. Finally, we propose that sugar-like mouthfeel is a consequence of K+/Mg2+/Ca2+ activation of the calcium-sensing receptor present in a subset of taste bud cells. For example, the mouthfeel intensity of a sucrose solution increased from 1.8 (0.6 SD) to 5.1 (0.4 SD).

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Chemical Modulators of Taste

Cited by 5 publications

References 95 publications

Structure-Dependent Activity of Plant-Derived Sweeteners

Structure-Dependent Activity of Plant-Derived Sweeteners

Insights on modulators in perception of taste modalities: a review

Replication of the Taste of Sugar by Formulation of Noncaloric Sweeteners with Mineral Salt Taste Modulator Compositions

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