Taste of common prebiotic oligosaccharides: impact of molecular structure.

IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Chemical Senses Pub Date : 2024-01-01 DOI:10.1093/chemse/bjae023
Laura E Martin, Michael H Penner, Juyun Lim
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Abstract

Prebiotic oligosaccharides are naturally occurring nondigestible carbohydrates with demonstrated health benefits. They are also a chemically diverse class of nutrients, offering an opportunity to investigate the impact of molecular structure on oligosaccharide taste perception. Accordingly, a relevant question is whether these compounds are detected by the human gustatory system, and if so, whether they elicit sweet or "starchy" taste. Here, in 3 psychophysical experiments, we investigated the taste perception of 3 commercially popular prebiotics [fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS)] in highly pure form. Each of these classes of prebiotics differs in the type of glycosyl residue, and position and type of bond between those residues. In experiments I and II, participants were asked to discriminate a total of 9 stimuli [FOS, GOS, XOS; degree of polymerization (DP) of 2, 3, 4] prepared at 75 mM in the presence and absence of lactisole, a sweet receptor antagonist. We found that all 9 compounds were detectable (P < 0.05). We also found that GOS and XOS DP 4 were discriminable even with lactisole, suggesting that their detection was not via the canonical sweet receptor. Accordingly, in experiment III, the taste of GOS and XOS DP 4 were directly compared with that of MOS (maltooligosaccharides) DP 4-6, which has been reported to elicit "starchy" taste. We found that GOS and MOS were perceived similarly although narrowly discriminable, while XOS was easily discriminable from both GOS and MOS. The current findings suggest that the molecular structure of oligosaccharides impacts their taste perception in humans.

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常见益生元低聚糖的味道:分子结构的影响
益生元低聚糖是天然存在的非消化性碳水化合物,具有明显的健康益处。它们也是一类化学性质多样的营养物质,为研究分子结构对寡糖味觉的影响提供了机会。因此,一个相关的问题是这些化合物是否能被人类味觉系统检测到,如果能,它们会引起甜味还是 "淀粉味"。在这里,我们通过三项心理物理实验研究了高纯度的三种商业上流行的益生元(果寡糖(FOS)、半乳寡糖(GOS)和木寡糖(XOS))的味觉感知。每一类益生元的糖基残基类型以及这些残基之间的结合位置和类型都各不相同。在实验 I 和 II 中,参与者被要求在甜味受体拮抗剂乳脂糖醇存在和不存在的情况下,分辨总共 9 种浓度为 75 毫摩尔的刺激物[FOS、GOS、XOS;聚合度(DP)为 2、3、4]。我们发现所有九种化合物都能被检测到(p
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来源期刊
Chemical Senses
Chemical Senses 医学-行为科学
CiteScore
8.60
自引率
2.90%
发文量
25
审稿时长
1 months
期刊介绍: Chemical Senses publishes original research and review papers on all aspects of chemoreception in both humans and animals. An important part of the journal''s coverage is devoted to techniques and the development and application of new methods for investigating chemoreception and chemosensory structures.
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