Correlation between in vitro binding activity of sweeteners to cloned human sweet taste receptor and sensory evaluation

Choi, Yoonha; Manthey, John A.; Park, Tai Hyun; Kyung, Yeon; Kim, Yang; Kim, Yuri

doi:10.1007/s10068-021-00905-z

Cited by 15 publications

(6 citation statements)

References 27 publications

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“…Both bulk sweeteners, allulose and sucrose, were similarly rated while the high potency sweeteners (HPS) sucralose and stevia exhibited more variation. Previous studies have demonstrated greater deviation in sweetening power for HPSs [ 35 ] across concentrations, which could potentially account for the differences observed here. Furthermore, high notes of bitterness when stevia is used at high levels [ 6 , 36 ] can limit its sweetening capacity due to mixture suppression [ 22 , 37 , 38 ].…”

Section: Resultsmentioning

confidence: 59%

Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Mora

Wang

Goddard

et al. 2022

Foods

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Increased added sugar consumption is associated with type II diabetes, metabolic syndrome, and cardiovascular disease. Low and no-calorie alternative sweeteners have long been used as an aid in the reduction of added sugar. Unfortunately, these alternative sweeteners often have notable sensory deficits when compared to sucrose. Furthermore, many alternative sweeteners have synthetic origins, while consumers are increasingly turning to foods from natural origins, and from more sustainable sources. Such sweeteners include the rare sugar allulose, which can be manufactured from common agricultural waste and dairy co-product streams, and is reported to have a sensory profile similar to sucrose. This study aimed to determine the influence of the rare sugar allulose on consumer perception of sweetened vanilla yogurt. Participants were recruited to evaluate 4 vanilla yogurts sweetened with either sucrose, allulose, stevia or sucralose, and to rate their liking of the samples overall, and for flavor, texture, and their purchase intent. Statistical analysis of hedonic data from 100 consumers suggested that allulose performed similarly to sucrose in liking and purchase intent, and superior to other sweeteners tested in this study, with fewer off-flavors. Moreover, when consumers were queried on their purchase intent after learning details on the sweetener for each formulation, allulose scored significantly higher than all other formulations in purchase intent. This study highlights the potential of the rare sugar allulose as a low calorie, zero glycemic index, natural and better tasting sugar replacement in sweetened yogurt.

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Section: Resultsmentioning

confidence: 59%

Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Mora

Wang

Goddard

et al. 2022

Foods

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“…As shown in Table 1, with an increase in sugar concentration, the k obs increases and ΔG ⧧ decreases, showing their concentration dependence. Choi et al 21 reported that high concentrations of D-fructose and Dallulose and the stimulation with high-intensity sweeteners (e.g., saccharin, Reb A, Reb M, and NHDC) resulted in increased Ca 2+ concentrations in cellular HEK-293 cells, indicating a reasonable concentration dependence in the sweetness perception. A comparative analysis of the response rate of various sweetener-excited sweet cells and its relationship with the relative sweetness intensity (RSI) of sweeteners are shown in Figure 3.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Rapid Kinetic Interactions of Sugar and Sugar Alcohol with Sweet Taste Receptors on Live Cells Using Stopped-Flow Spectroscopy

Deng,

Tang,

et al. 2023

J. Agric. Food Chem.

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The subjective measurement of the dynamic perception of sweetness is a problem in food science. Herein, the rapid interactions of sugars and sugar alcohols with sweet taste receptors on living cells on a millisecond timescale were studied via stopped-flow fluorescence spectroscopy. According to the rapid-kinetic parameters, sweeteners were divided into two groups. Sweeteners in group I disrupted the hydrogen bond network structure of water, and the apparent rate constant (k obs) was in the range of 0.45–0.6 s–1. Sweeteners in group II promoted the hydrogen bond formation of water, and the k obs was mostly in the range of 0.6–0.75 s–1. For most sweeteners, the k obs of cell responses was negatively correlated with the apparent specific volume of sweeteners. The differences in the cellular responses may be attributed to the disturbance in the water structure. Experimental results showed that the kinetic parameters of sweet cell responses reflected the dynamic perception of sweetness. Rapid kinetics, solution thermodynamic analysis, and water structure analysis enriched the physicochemical study of the sweetness mechanism and can be used to objectively evaluate the dynamic perception of sweetness.

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“…D-Allulose, a low-caloric rare sugar, provides an attractive alternative to sucrose and added sugars in food and beverage products. It activates the human sweet taste receptor TAS1R2/ TAS1R3 heterodimer 32 and is ∼70% as sweet as sugar with a very similar onset, peak and dissipation of sweetness, also behaving in a similar way to sugar in recipes. 12 In particular, when allulose and sucrose are blended in a 1 : 1 mixture, this combination achieves a near identical dose-response curve to sucrose.…”

Section: Discussionmentioning

confidence: 99%

Gastrointestinal tolerance of d-allulose in children: an acute, randomised, double-blind, placebo-controlled, cross-over study

Risso,

DunnGalvin,

Saxena

et al. 2024

Food Funct.

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Correlation between in vitro binding activity of sweeteners to cloned human sweet taste receptor and sensory evaluation

Cited by 15 publications

References 27 publications

Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Rapid Kinetic Interactions of Sugar and Sugar Alcohol with Sweet Taste Receptors on Live Cells Using Stopped-Flow Spectroscopy

Gastrointestinal tolerance of d-allulose in children: an acute, randomised, double-blind, placebo-controlled, cross-over study

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