Evaluation of the Suppressive Effect on Bitter Taste of Gluconate

Narukawa, Masataka; Tsujitani, Tomoko; Ueno, Yusuke; Nakano-Ooka, Kaori; Miyamoto-Kokubo, Nari; Sawano, Shoko; Hayashi, Yukako

doi:10.1271/bbb.120560

Cited by 5 publications

(5 citation statements)

References 15 publications

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“…Consistent with previous studies in adults [8], [12], [13], [14], [15], [16], [17], the ability of sodium salts to block bitter taste is compound specific and, as we show for the first time here, also specific to the age of the subject. In general, if the blocker worked for a given bitter in children, it also worked for adults, but not vice versa—in no case did a blocker work for children but not for adults.…”

Section: Discussionsupporting

confidence: 92%

“…We also selected two putative blockers based on previous studies of their effectiveness for some but not all bitter ligands [8], [12], [13], [14], [15], [16], [17]: 0.3 M sodium gluconate (NaG) and 0.1 M monosodium L-glutamate (MSG). NaG was chosen because previous research revealed that it was highly effective at suppressing the bitterness of urea and caffeine in adults and tasted less salty than sodium chloride [16].…”

Section: Methodsmentioning

confidence: 99%

“…Although several molecules that inhibit bitterness have been identified [10], [11], there are few peer-reviewed studies on the effectiveness of these bitter blockers (e.g., sodium salts, monosodium glutamate) in adults [8], [12], [13], [14], [15], [16], [17], and even fewer involving children [8]. To this end, the present study tested the efficacy of two food-grade bitter blockers, sodium gluconate (NaG) and monosodium glutamate (MSG), against five generally recognized as safe (GRAS) bitter agents in solution, in both children and adults.…”

Section: Introductionmentioning

confidence: 99%

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Age-Related Differences in Bitter Taste and Efficacy of Bitter Blockers

et al. 2014

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BackgroundBitter taste is the primary culprit for rejection of pediatric liquid medications. We probed the underlying biology of bitter sensing and the efficacy of two known bitter blockers in children and adults.MethodsA racially diverse group of 154 children (3-10 years old) and their mothers (N = 118) evaluated the effectiveness of two bitter blockers, sodium gluconate (NaG) and monosodium glutamate (MSG), for five food-grade bitter compounds (quinine, denatonium benzoate, caffeine, propylthiouracil (PROP), urea) using a forced-choice method of paired comparisons. The trial was registered at clinicaltrials.gov (NCT01407939).ResultsThe blockers reduced bitterness in 7 of 10 bitter-blocker combinations for adults but only 3 of 10 for children, suggesting that efficacy depends on age and is also specific to each bitter-blocker combination. Only the bitterness of urea was reduced by both blockers in both age groups, whereas the bitterness of PROP was not reduced by either blocker in either age group regardless of TAS2R38 genotype. Children liked the salty taste of the blocker NaG more than did adults, but both groups liked the savory taste of MSG equally.Conclusions and RelevanceBitter blocking was less effective in children, and the efficacy of blocking was both age and compound specific. This knowledge will pave the way for evidence-based strategies to help develop better-tasting medicines and highlights the conclusion that adult panelists and genotyping alone may not always be appropriate in evaluating the taste of a drug geared for children.

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Section: Discussionsupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Age-Related Differences in Bitter Taste and Efficacy of Bitter Blockers

et al. 2014

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“…This experiment was conducted to measure the threshold for behavioral rejection of the taste of a bitter compound (R j T). We used the protocol described in a previous study [20]. Mice were placed in standard plastic cages (125 (W) × 199 (D) × 113 (H) mm, CL-0113-1, CLEA JAPAN, Inc., Tokyo, Japan) and tested individually.…”

Section: Methodsmentioning

confidence: 99%

Innate and acquired tolerance to bitter stimuli in mice

Mura¹,

Taruno²,

Yagi³

et al. 2018

PLoS ONE

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Tolerance to bitter foods and its potentiation by repetitive exposure are commonly experienced and potentially underlie the consumption of bitter foods, but it remains unknown whether permissive and adaptive responses are general phenomena for bitter-tasting substances or specific to certain substances, and they have not been rigorously studied in mice. Here, we investigated the effects of prolonged exposure to a bitter compound on both recognition and rejection behaviors to the same compound in mice. Paired measurements of rejection (RjT) and apparent recognition (aRcT) thresholds were conducted using brief-access two-bottle choice tests before and after taste aversion conditioning, respectively. First, RjT was much higher than aRcT for the bitter amino acids L-tryptophan and L-isoleucine, which mice taste daily in their food, indicating strong acceptance of those familiar stimuli within the concentration range between RjT and aRcT. Next, we tested five other structurally dissimilar bitter compounds, to which mice were naive at the beginning of experiments: denatonium benzoate, quinine-HCl, caffeine, salicin, and epigallocatechin gallate. RjT was moderately higher than aRcT for all the compounds tested, indicating the presence of innate acceptance to these various, unfamiliar bitter stimuli in mice. Lastly, a 3-week forced exposure increased RjT for all the bitter compounds except salicin, demonstrating that mice acquire tolerance to a broad array of bitter compounds after long-term exposure to them. Although the underlying mechanisms remain to be determined, our studies provide behavioral evidence of innate and acquired tolerance to various bitter stimuli in mice, suggesting its generality among bitterants.

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“…また, グルコン酸はビフィズス菌の増殖作用などの機能性を有することが知られている. 他の有機酸に比べ, 味や刺激性が弱いという呈味特性を示すことから, グルコン酸の新規利用法を確立する目的で, グルコン酸塩による苦味抑制効果を検討した 10) .…”

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