Numerous Compounds Orchestrate Coffee’s Bitterness

Lang, Tatjana; Lang, Roman; Pizio, Antonella Di; Mittermeier, Verena Karolin; Schlagbauer, Verena; Hofmann, Thomas; Behrens, Maik

doi:10.1021/acs.jafc.0c01373

Cited by 28 publications

(36 citation statements)

References 45 publications

(88 reference statements)

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“…As already mentioned, bitter is the most complicated taste. Besides bitter receptor antagonists, further bitter compounds can lead to less bitterness, which correlates directly with the low amount of bitter receptors that are part of the human taste (coffee blocks 2 36 –5 35 of the human’s 25 bitter receptors). If an antagonist or agonist occupies these receptors, the addition of other or more bitter substances can no longer lead to an increase in bitterness.…”

Section: Resultsmentioning

confidence: 99%

Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction

et al. 2022

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Coffee is typically brewed by extracting roasted and milled beans with hot water, but alternative methods such as cold brewing became increasingly popular over the past years. Cold-brewed coffee is attributed to health benefits, fewer acids, and bitter substances. But the preparation of cold brew typically needs several hours or even days. To create a cold-brew coffee within a few minutes, we present an approach in which an ultrashort-pulsed laser system is applied at the brewing entity without heating the powder suspension in water, efficiently extracting caffeine and aromatic substances from the powder. Already 3 min irradiation at room temperature leads to a caffeine concentration of 25 mg caffeine per 100 ml, comparable to the concentrations achieved by traditional hot brewing methods but comes without heating the suspension. Furthermore, the liquid phase’s alkaloid content, analyzed by reversed-phase liquid chromatography coupled to high-resolution mass spectrometry, is dominated by caffeine and trigonelline and is comparable to traditional cold-brewed coffee rather than hot-brewed coffee. Furthermore, analyzing the head-space of the prepared coffee variants, using in-tube extraction dynamic head-space followed by gas chromatography coupled to mass spectrometry, gives evidence that the lack of heating leads to the preservation of more (semi-)volatile substances like pyridine, which provide cold-brew coffee its unique taste. This pioneering study may give the impetus to investigate further the possibility of cold-brewing coffee, accelerated by more than one order of magnitude, using ultrafast laser systems.

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Section: Resultsmentioning

confidence: 99%

Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction

et al. 2022

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“…BitterMatch predictions for 4 additional compounds were compared to the recently published cell-based measurements. 41…”

Section: Resultsmentioning

confidence: 99%

“…BitterMatch predictions for 4 additional compounds were compared to the recently published cell-based measurements. 41 Three out of four false positive pairs were wrongly assigned to TAS2R14, the most broadly tuned receptor. False negatives stemmed from 8 missed associations with TAS2R43, 4 with TAS2R46 and 2 with each of TAS2Rs: 4,7,10,40 and 44, details in Supplementary Table S3.…”

Section: Prospective Predictions and Their Validationmentioning

confidence: 99%

“…Curation of molecules for validation set: The validation set was created with new compounds that were neither used for training nor testing in the experiment. In total, 12 compounds were collected: 3 compounds that were not tested in-vitro to the best our knowledge, 4 compounds taken from the work of Lang et al 41 and 5 compounds from BitterDB that were not included in the original association matrix (only one or two known associations are documented for them in BitterDB). In total, 252 pairs of ligand-receptor were predicted for this set.…”

Section: Validation Setmentioning

confidence: 99%

“…Functional receptor screening: HEK 293T-Gα16gust44 cells 41 were seeded into 96well-plates and cultivated in DMEM plus supplements (10% FCS, 1% penicillin/streptomycin, 1% glutamine) at 37 °C, 5% CO2, saturated air humidity. Next, cells were transiently transfected with cDNA constructs coding for the 25 human TAS2Rs using lipofectamine 2000 (Thermo Fisher Scientific GmbH, Darmstadt, Germany) as before 41,62 . An empty vector (mock) was transfected as a negative control.…”

Section: In-vitro Testing Of Bittermatch Predictionsmentioning

confidence: 99%

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BitterMatch: Recommendation systems for matching molecules with bitter taste receptors

Margulis

Slavutsky

Lang

et al. 2022

Preprint

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Bitterness is an aversive cue elicited by thousands of chemically diverse compounds. Bitter taste may prevent consumption of foods and jeopardize drug compliance. The G protein-coupled receptors for bitter taste, TAS2Rs, have species-dependent number of subtypes and varying expression levels in extraoral tissues. Molecular recognition by TAS2R subtypes is physiologically important, and presents a challenging case study for ligand-receptor matchmaking. Inspired by hybrid recommendation systems, we developed a new set of similarity features, and created the BitterMatch algorithm that predicts associations of ligands to receptors with ~80% precision at ~50% recall. Associations for several compounds were tested in-vitro, resulting in 80% precision and 42% recall. The encouraging performance was achieved by including receptor properties and integrating experimentally determined ligand-receptor associations with chemical ligand-to-ligand similarities. BitterMatch can predict off-targets for bitter drugs, identify novel ligands and guide flavor design. Inclusion of neighbor-informed similarities improves as experimental data mounts, and provides a generalizable framework for molecule-biotarget matching.

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Bioelectronic Tongue for Identifying and Masking Bitterness Based on Bitter Taste Receptor Agonism and Antagonism

Hwang,

Kim,

Seo

et al. 2023

Adv Funct Materials

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Bitterness elicits unpleasant sensations in humans, which can hinder the acceptance of foods and medication adherence. Therefore, identifying and masking bitter tastes is crucial for developing palatable foods and promoting medication compliance in the food and pharmaceutical industries. To achieve this, employing agonism and antagonism of bitter taste receptors as effective strategies at the molecular level is essential. In this study, a bioelectronic tongue is developed to characterize the agonism and antagonism of bitter taste receptors. The human bitter taste receptors hTAS2R16 and hTAS2R31 are produced using an Escherichia coli expression system and reconstituted into nanodiscs (NDs). Subsequently, hTAS2R16‐ and hTAS2R31‐NDs are immobilized on the surface of graphene field‐effect transistors (FETs) to construct bioelectronic tongues. The developed system sensitively detected the bitter agonists, salicin and saccharin, at concentrations as low as 100 fM, with high selectivity in real‐time. The dose‐dependent curves shifted and K values decreased by the antagonists of hTAS2R16 and hTAS2R31, indicating antagonism‐based masking of bitter taste. Therefore, the developed bioelectronic tongue holds promise for identifying bitter tastes and evaluating the masking of bitterness based on the agonism and antagonism of hTAS2Rs.

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Numerous Compounds Orchestrate Coffee’s Bitterness

Cited by 28 publications

References 45 publications

Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction

Ultrafast cold-brewing of coffee by picosecond-pulsed laser extraction

BitterMatch: Recommendation systems for matching molecules with bitter taste receptors

Bioelectronic Tongue for Identifying and Masking Bitterness Based on Bitter Taste Receptor Agonism and Antagonism

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