The Effect of Various Substances on the Suppression of the Bitterness of Quinine-Human Gustatory Sensation, Binding, and Taste Sensor Studies.
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- Nakamura Tomoko
- School of Pharmaceutical Sciences, Mukogawa Women's University
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- Tanigake Atsu
- School of Pharmaceutical Sciences, Mukogawa Women's University
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- Miyanaga Yohko
- School of Pharmaceutical Sciences, Mukogawa Women's University
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- Ogawa Tazuko
- School of Pharmaceutical Sciences, Mukogawa Women's University
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- Akiyoshi Takeshi
- School of Pharmaceutical Sciences, Mukogawa Women's University
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- Matsuyama Kenji
- School of Pharmaceutical Sciences, Mukogawa Women's University
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- Uchida Takahiro
- School of Pharmaceutical Sciences, Mukogawa Women's University
書誌事項
- タイトル別名
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- Effect of Various Substances on the Suppression of the Bitterness of Quinine Human Gustatory Sensation Binding and Taste Sensor Studies
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抄録
The purpose of this study was to quantify the degree of suppression of the perceived bitterness of quinine by various substances and to examine the mechanism of bitterness suppression. The following compounds were tested for their ability to suppress bitterness: sucrose, a natural sweetener; aspartame, a noncaloric sweetener; sodium chloride (NaCl) as the electrolyte; phosphatidic acid, a commercial bitterness suppression agent; and tannic acid, a component of green tea. These substances were examined in a gustatory sensation test in human volunteers, a binding study, and using an artificial taste sensor. Sucrose, aspartame, and NaCl were effective in suppressing bitterness, although at comparatively high concentrations. An almost 80% inhibition of bitterness (calculated as concentration %) of a 0.1 mM quinine hydrochloride solution required 800 mM of sucrose, 8 mM of aspartame, and 300 mM NaCl. Similar levels of bitterness inhibition by phosphatidic acid and tannic acid (81.7, 61.0%, respectively) were obtained at much lower concentrations (1.0 (w/v)% for phosphatidic acid and 0.05 (w/v)% for tannic acid). The mechanism of the bitterness-depressing effect of phosphatidic acid and tannic acid was investigated in terms of adsorption and masking at the receptor site. With phosphatidic acid, 36.1% of the bitterness-depressing effect was found to be due to adsorption, while 45.6% was due to suppression at the receptor site. In the case of 0.05 (w/v)% tannic acid, the total bitterness-masking effect was 61.0%. The contribution of the adsorption effect was about 27.5% while the residual masking effect at the receptor site was almost 33%. Further addition of tannic acid (0.15 (w/v)%), however, increased the bitterness score of quinine, which probably represents an effect of the astringency of tannic acid itself. Finally, an artificial taste sensor was used to evaluate or predict the bitterness-depressing effect. The sensor output profile was shown to reflect the depressant effect at the receptor site rather well. Therefore, the taste sensor is potentially useful for predicting the effectiveness of bitterness-depressant substances.
収録刊行物
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- CHEMICAL & PHARMACEUTICAL BULLETIN
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CHEMICAL & PHARMACEUTICAL BULLETIN 50 (12), 1589-1593, 2002
公益社団法人 日本薬学会
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詳細情報 詳細情報について
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- CRID
- 1390001204162866688
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- NII論文ID
- 110003615131
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- NII書誌ID
- AA00602100
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- COI
- 1:CAS:528:DC%2BD3sXhtFaisw%3D%3D
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- ISSN
- 13475223
- 00092363
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- NDL書誌ID
- 6370654
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- PubMed
- 12499596
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可