低聚木糖的味觉感知。

IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Chemical Senses Pub Date : 2023-01-01 DOI:10.1093/chemse/bjad031
Shashwat Damani, Michael H Penner, Juyun Lim
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引用次数: 0

摘要

最新研究表明,人类可以品尝到淀粉水解产物(即麦芽寡糖)。然而,引起这种感知的低聚糖的结构特异性尚不清楚。本研究调查了对来源于拉普兰的低聚糖(PDOS)的味觉感知,这些低聚糖在结构上与麦芽寡糖相似,但不同之处在于 PDOS 中每三个糖苷键都是α-1,6,而不是α-1,4。通过对拉伸聚糖进行有限酶水解,产生了三种食品级 PDOS 刺激物。生成物的聚合度(DP)分别为 3、6 和 9。在没有甜味抑制剂乳脂糖醇的情况下,受试者对这三种刺激物和空白刺激物的分辨能力都达到了显著水平(P < 0.00001)。在有乳糖醚存在的情况下,受试者不能以显著水平检测出 DP 3(P > 0.05),但能检测出 DP 6 和 9(P < 0.005),尽管可检测程度显著下降(P < 0.05)。在后续的定性研究中,受试者将目标刺激和葡萄糖分为两组(葡萄糖/DP 3 vs. DP 6/DP 9),并将两组描述为主要是 "甜味",但甜味强度不同。对于乳糖醇,受试者将葡萄糖和 DP 3 描述为 "尝起来像空白"(乳糖醇水),而对于 DP 6 和 DP 9 刺激物,受试者则认为由于其微妙的性质,描述起来具有挑战性。这些结果表明,对 PDOS 的味觉感知主要取决于甜味受体,尽管它们可能会引起其他感官属性;这与所报告的 MOS 味觉截然不同。本文还进一步讨论了结构构造对味觉感知的潜在影响。
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Taste perception of oligosaccharides derived from pullulan.

Recent studies indicate that humans can taste starch hydrolysis products (i.e. maltooligosaccharides; MOS). However, the structural specificity of oligosaccharides that elicit such perception is not known. This study investigated taste perception of pullulan-derived oligosaccharides (PDOS) that are structurally similar to MOS, but differ in that every third glycosidic linkage in PDOS is α-1,6, rather than α-1,4. Three food-grade PDOS stimuli were produced by limited-enzyme hydrolysis of pullulan. The resulting products were stimuli with degree of polymerization (DP) of 3, 6, and 9. Subjects discriminated all 3 stimuli from blanks at a significant level (P < 0.00001) in the absence of lactisole, a sweet taste inhibitor. In the presence of lactisole, the subjects could not detect DP 3 at a significant level (P > 0.05), but were able to detect DP 6 and 9 (P < 0.005), although the degree of detectability dropped significantly (P < 0.05). In a follow-up qualitative study, subjects made the target stimuli and glucose into 2 groups (glucose/DP 3 vs. DP 6/DP 9) and characterized both groups as mostly "sweet" with having different sweetness intensity. With lactisole, they described glucose and DP 3 as "taste like blank" (lactisole water) and found it challenging to describe DP 6 and 9 stimuli due to their subtle nature. These results suggest that taste perception of PDOS primarily depends on the sweet taste receptor, although they may elicit other sensory attributes; this is strikingly different from the reported taste of MOS. The potential impact of structural configuration on taste perception is further discussed.

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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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