Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking

被引：45

作者：

Kim, Yiseul ^{[1
]}

Kim, Eun-Young ^{[1
]}

Son, Hee Jin ^{[1
]}

Lee, Jai-jung ^{[2
]}

Choi, Yong-ho ^{[2
]}

Rhyu, Mee-Ra ^{[1
]}

机构：

[1] Korea Food Res Inst, Div Funct Food Res, Sungnam Si 13539, Gyeonggi Do, South Korea

[2] Sempio Foods Co, Sempio Fermentat Res Ctr 1, Cheongwon Gun 28156, Chungcheongbuk, South Korea

来源：

FOOD CHEMISTRY | 2017年 / 233卷

关键词：

Bitter-masking; Bitter taste receptor; Low molecular weight fraction; Modernized Korean soy sauce; Umami; MONOSODIUM GLUTAMATE; TASTE RECEPTOR; PEPTIDES; OLIGOPEPTIDES; HYDROLYSATE;

D O I：

10.1016/j.foodchem.2017.04.123

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Food protein hydrolysates created by natural fermentation have been used for centuries as food flavorings. The aim of this study was to define the key umami-active fraction of modernized Korean soy sauce (mJGN) and the impact thereof on bitter-masking of human sensory and bitter-taste receptor-expressing cells. We found strong correlations between taste profiles of mJGN and a contained fraction (F05). The latter contained compounds of less than 500 Da, and elicits a distinct umami taste. Both free amino acids and Glu-enriched oligopeptides are suggested to be crucial in terms of the effects of F05 on taste. F05 not only reduced human-perceived bitterness, but also effectively suppressed the intracellular Ca2+ response induced by caffeine in the hTAS2R43 and hTAS2R46 human bitter-taste receptor-expressing cells. This suggests that F05, a key umami-active fraction of mJGN, contains components that at least partially modulate human bitter-taste receptor action, improving food flavor. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：256 / 262

页数：7