Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin  

作　　者：Lijie Zhu Yueying Pan Yingyan Li Yingjie Zhou He Liu Xiuying Liu 

机构地区：[1]School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430028,China [2]College of Food Science and Technology,Bohai University,Jinzhou 121013,China

出　　处：《Food Science and Human Wellness》2024年第6期3424-3433,共10页食品科学与人类健康（英文）

基　　金：supported by the Natural Science Foundation of Liaoning Province(2021-MS-311);National Natural Science Foundation of China(31601510).

摘　　要：The interaction mechanism between soyasaponin(Ssa)and bitter receptors/mucin,as well as the saliva interface behavior of Ssa,were investigated to explore the presentation mechanism of Ssa bitterness and astringency(BA).Strong bitterness arising from high Ssa concentrations(0.5–1.5 mg/mL)had a masking effect on astringency.At Ssa concentrations of 1.0–1.5 mg/mL,Ssa micelles altered the structure of mucin,exposing its internal tryptophan to a more polar environment.At Ssa concentrations of 0.05–1.50 mg/mL,its reaction with mucin increased the aggregation of particles in artificial saliva,which reduced the frictional lubricating properties of oral saliva.Ssa-mucin interactions affected the salivary interfacial adsorption layer,and their complexes synergistically reduced the interfacial tension.Ssa monomers and soyasapogenols bind to bitter receptors/mucin via hydrogen bonding and hydrophobic interactions.Class A Ssa binds more strongly than class B Ssa,and thus likely presents a higher BA.In conclusion,Ssa interacts with bitter receptors/mucin causing conformational changes and aggregation of salivary mucin,resulting in diminished frictional lubricating properties of oral saliva.This,in turn,affects taste perception and gustatory transmission.

关 键 词：SOYASAPONIN Bitterness and astringency Bitter taste receptor MUCIN 

分 类 号：TS207.3[轻工技术与工程—食品科学]