Taste Enhancer Research Articles

Chronic Consumption of Fructose Dysregulates Genes Related to Glucose and Lipid Metabolism in Prostate Tissue

Fructose is commonly used as a taste enhancer in many processed foods. Excessive fructose consumption is highly associated with obesity and development of cancer particularly prostate cancer. This study aimed to investigate the biochemical and molecular changes in the prostate tissue of rats treated with 20% fructose for six months. A total of 18 rats weighted 200-250 g were divided into two groups, where each group consisted of 9 rats. Control group is given normal diet, while the treated group was given normal diet and 20% fructose in drinking water. After six months of treatment, both groups were sacrificed for further analysis. Body weight, blood pressure and glucose were measured. Lipid profiles were determined using quantitative colorimetric assay. Transcripts level of 11β-hydroxysteroid dehydrogenase type 1 (11β-HSD1), leptin (LEP), angiopoietin 1 (ANGPT1), microRNA (miR)-34a, miR-10b and miR-192 were determined using quantitative PCR, while the protein levels of 11β-HSD1 and leptin were determined using ELISA. The results showed that 20% fructose diet significantly increased blood glucose level as compared to the control (p<0.05). The transcript levels of LEP and miR-192 were significantly lower in the fructose-treated group as compared to the control (p<0.05). There was a significant linear relationship between prostate LEP and serum LDL/VLDL level as well as between the level of prostate LEP and serum total cholesterol level (p<0.05). Thus, our results showed that chronic consumption of fructose could down-regulate LEP and miR-192 expression in prostate tissue, and promote higher accumulation of fat in the tissue. Additionally, downregulation of miR-192 has been reported to be associated with the pathogenesis of prostate cancer. Thus, it can be concluded that long-term fructose diet leads to higher blood glucose level and down-regulation of LEP and miR-192 expression in prostate tissue.

Spilanthol Enhances Sensitivity to Sodium in Mouse Taste Bud Cells.

Overconsumption of NaCl has been linked to increased hypertension-related morbidity. Compounds that can enhance NaCl responses in taste cells could help reduce human NaCl consumption without sacrificing perceived saltiness. Spilanthol is an unsaturated alkylamide isolated from the Jambu plant (Acmella oleracea) that can induce tingling, pungency, and numbing in the mouth. Structurally similar fatty acid amides, such as sanshool, elicit numbing and tingling sensations by inhibiting 2-pore-domain potassium leak channels on trigeminal sensory neurons. Even when insufficient to induce action potential firing, leak current inhibition causes depolarization and increased membrane resistance, which combine to make cells more sensitive to subsequent depolarizing stimuli, such as NaCl. Using calcium imaging, we tested whether spilanthol alters sensitivity to NaCl in isolated circumvallate taste bud cells and trigeminal sensory neurons of mice (Mus musculus). Micromolar spilanthol elicited little to no response in taste bud cells or trigeminal neurons. These same perithreshold concentrations of spilanthol significantly enhanced responses to NaCl (140 and 200 mM) in taste bud cells. Trigeminal neurons, however, exhibited response enhancement only at the highest concentrations of NaCl and spilanthol tested. Using a combination of potassium depolarization, immunohistochemistry, and Trpm5-GFP and Tas1r3-GFP mice to characterize taste bud cells by type, we found spilanthol enhancement of NaCl responses most prevalent in NaCl-responsive type III cells, and commonly observed in NaCl-responsive type II cells. Our results indicate that spilanthol enhances NaCl responses in taste bud cells and point to a family of compounds that may have utility as salty taste enhancers.

Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment

Daddawa also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as taste and flavour enhancer in soup and dishes in Africa. Daddawa is traditionally produced from locust beans (Parkia biglobosa) seeds. This work was carried out on the preservation of fermented Parkia biglabosa seeds sourced from local producers and laboratory produced. The local and fermented laboratory controlled samples were treated with of Ginger extract 8mg/g and 2.5mg/g of Ascorbic acid. A control experiment was left untreated. The samples were stored at ambient temperature (34ºC and 30ºC) for 30 and 120 days. The analysis consisted of aerobic and anaerobic mesophilic count, Staphylococcus count and Fungal count, detection of Escherichia coli, S.aureus, Salmonella sp, Mucor sp and Rhizopus sp. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure.The proximate analysis and organoleptic assessment of the purchased, laboratory treated and untreated (control) locust bean cake were carried out using standard procedure.The treated locust bean cake indicated microbial log reduction at120 days due to the effects of the preservatives; the Control shows microbial Log increase in the untreated locust bean cake.Isolated and characterized bacterial isolates at 30 and 120 days in the treated and untreated locust bean cake was E.coli only isolated in Kwanar yandaddawa, Staphylococcus aureus were isolated in all the purchased Locust bean cake, Salmonella sp was not detected and a predominant fungal genera were Mucor sp and Rhizopus sp. The result indicated 40% elimination of contaminants at Gude,Jogana and Kwanar yandaddawa. The mean proximate composition percentage differences between 30 and 120 days shows nutritional quality of treated locust bean cake. The Organoleptic assessment indicated that the judges rejected control daddawa due to off flavor.

Metabolic variation in the pulps of two durian cultivars: Unraveling the metabolites that contribute to the flavor

Durian (Durio zibethinus M.) is a major economic fruit crop in Thailand. In this study, two popular cultivars, namely Chanee and Mon Thong, were collected from three orchards located in eastern Thailand. The pulp metabolome, including 157 annotated metabolites, was explored using capillary electrophoresis-time of flight/mass spectrometry (CE-TOF/MS). Cultivars and harvest years had more impact on metabolite profile separation than cultivation areas. We identified cultivar-dependent metabolite markers related to durian fruit quality traits, such as nutritional value (pyridoxamine), odor (cysteine, leucine), and ripening process (aminocyclopropane carboxylic acid). Interestingly, durian fruit were found to contain high amounts of γ-glutamylcysteine (810.3 ± 257.5 mg/100 g dry weight) and glutathione (158.1 ± 80.4 mg/100 g dry weight), which act as antioxidants and taste enhancers. This metabolite information could be related to consumer preferences and exploited for durian fruit quality improvement.

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

PurposeThe purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays because nowadays there is a trend in the market for the development of clean-label products.Design/methodology/approachTen formulations of beef burgers were developed, varying in the percentage reduction in NaCl (0-75 per cent) and mushroom water extracts (obtained from a 5, 12.5, or 20 per cent mushroom homogenate). Sensory characterisation was performed by time-intensity (TI) and acceptance tests. In addition, physico-chemical analyses (pH, yield, shrinkage, shear force, and colour) were conducted.FindingsExtracts obtained from 5, 12.5, or 20 per cent mushroom homogenate (E1, E2, and E3, respectively) did not enhance the salty taste in formulations with a 0 or 75 per cent reduction in NaCl. In formulations with a 50 per cent reduction in NaCl, all the extracts enhanced salinity perception, with E3 being the most effective. E3 also increased acceptance of colour, aroma, texture, flavour, and overall perception, although it caused changes in some physico-chemical characteristics (pH, yield, shrinkage, shear force, and colour).Originality/valueThe shiitake mushroom extract is a natural ingredient with a potential to serve as a taste enhancer in meat and other food products, for the purpose of reducing sodium content without compromising sensory acceptability. Therefore, this extract will enable the development of healthier products (owing to a reduction in sodium) with preserved sensory quality and will meet consumers’ requirements for the minimal use of chemical additives in food.

Sweeteners and sweet taste enhancers in the food industry

Abstract The search for new sweeteners technologies has increased substantially in the past decades as the number of diseases related to the excessive consumption of sugar became a public health concern. Low carbohydrates diets help to reduce ingested calories and to maintain a healthy weight. Most natural and synthetic high potency non-caloric sweeteners, known to date, show limitations in taste quality and are generally used in combination due to their complementary flavor characteristics and physicochemical properties in order to minimize undesirable features. The challenge of the food manufacturers is to develop low or calorie-free products without compromising the real taste of sugar expected by consumers. With the discovery of the genes coding for the sweet taste receptor in humans, entirely new flavor ingredients were identified, which are tasteless on their own, but potentially enhance the taste of sugar. These small molecules known as positive allosteric modulators (PAMs) could be more effective than other reported taste enhancers at reducing calories in consumer products. PAMs could represent a breakthrough in the field of flavor development after the increase in the knowledge of safety profile in combination with sucrose in humans.

Diversity of γ- glutamyl peptides and oligosaccharides, the "kokumi" taste enhancers, in seeds from soybean mini core collections.

Soybeans (Glycine max (L,) Merr,) contain γ-glutamyl peptides and oligosaccharides, and these components play an important role in imparting the "kokumi" taste to foods. To gain insight into the genetic diversities and molecular mechanisms of accumulation of γ-glutamyl peptides and oligosaccharides in soybean, we measured the contents of these components using the Japan and World mini core collections. Similar to other previously reported traits, wide variations were detected among the accessions in the core collections with respect to the content of γ-glutamyl peptides and oligosaccharides. We found a positive relationship between the content of γ-glutamyl tyrosine and γ-glutamyl phenylalanine and between the content of raffinose and stachyose. Furthermore, there were unique accessions that included high levels of γ-glutamyl peptides and oligosaccharides. These accessions may be helpful in understanding the accumulation mechanism of γ-glutamyl peptides and oligosaccharides and to increase the "kokumi" taste components in soybean by performing a genetic analysis.

Characterization of Lactic Acid Bacteria (LAB) isolated from Indonesian shrimp paste (terasi)

Shrimp paste was one of fermented products, popular as a taste enhancer in many dishes. The processing of shrimp paste was natural fermentation, depends on shrimp it self and the presence of salt. The salt inhibits the growth of undesirable microorganism and allows the salt-tolerant lactic acid bacteria (LAB) to ferment the protein source to lactic acids. The objectives of this study were to characterize LAB isolated from Indonesian shrimp paste or "Terasi" with different times of fermentation (30, 60 and 90 days). Vitech analysis showed that there were four strains of the microorganism referred to as lactic acid bacteria (named: LABS1, LABS2, LABS3 and LABS4) with 95% sequence similarity. On the basis of biochemical, four isolates represented Lactobacillus, which the name Lactobacillus plantarum is proposed. L.plantarum was play role in resulting secondary metabolites, which gave umami flavor in shrimp paste.

Quantitative proteomics and SWATH-MS to elucidate peri-receptor mechanisms in human salt taste sensitivity

Recently, studies on human salt taste sensitivity demonstrated that sodium chloride (NaCl) sensitive and non-sensitive subjects differed in their salivary proteome and, in particular, in endopeptidase activity. In order to investigate individual’s NaCl sensitivity and the role of endoprotease activity in salt taste perception, 20 panellists were classified according to NaCl sensitivity and saliva samples collected. A targeted protein quantitation by means of selected-reaction-monitoring (SRM) mass spectrometry and stable-isotope incorporation revealed the joint abundance of lysozyme C and lipocalin-1 to be indicative for non-sensitive subjects. Sensory studies performed after oral challenge with the serine-type endopeptidase trypsin demonstrated a salt enhancing effect which was assumed to be due to an in-vivo generation of salt-modulating peptides as shown by LC-SWATH-MS. Amongst those, the tetrapeptide PLWR was found to elicit salty taste enhancing activity above an extraordinarily low taste threshold concentration of 6.5 μmol/L.

Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES).

The increasing demand for healthier food products, with reduced levels of table salt, sugar, and mono sodium glutamate, reinforce the need for novel taste enhancers prepared by means of food-grade kitchen-type chemistry. Although several taste modulating compounds have been discovered in processed foods, their Maillard-type ex food production is usually not exploited by industrial process reactions as the yields of target compounds typically do not exceed 1–2%. Natural deep eutectic solvents (NADES) are reported for the first time to significantly increase the yields of the taste enhancers 1-deoxy-d-fructosyl-N-β-alanyl-l-histidine (49% yield), N-(1-methyl-4-oxoimidazolidin-2-ylidene) aminopropionic acid (54% yield) and N2-(1-carboxyethyl) guanosine 5′-monophosphate (22% yield) at low temperature (80–100 °C) within a maximum reaction time of 2 h. Therefore, NADES open new avenues to a “next-generation culinary chemistry” overcoming the yield limitations of traditional Maillard chemistry approaches and enable a food-grade Maillard-type generation of flavor modulators.

Algae as Source of Natural Flavour Enhancers - A Mini Review

Algae are popular sources of food, fodder, feed, fuel, fertilizers, pharmaceutical and nutraceutical products, and other co-products. The reason for preferring algae as source of a wide array of commercial products is that provisions for algal biomass production for application in different fields are long-term, pro-environmental and sustainable. This is related to the numerous varieties of ways and places in which algae can grow naturally or can be cultivated for commercialization. The fact that different species of algae have traditionally been used as preferred food or delicacy throughout the world speaks volumes about the taste attributes of edible algae. However, the use of algae or its derivatives as taste or flavour enhancers has not been explored enough, though sporadic works and reports can be found worldwide. This review attempts to scout the role of algae in imparting flavours in various cuisines made from algae or algae derived products. Also a number of fish and marine organisms have been reported to have flavours which are considered to contain flavour-enhancing compounds derived from algae, with uniqueness in such tastes been attributed to algae. Contrary to this, few algae have also been reported to impart “off-flavour” in some marine organisms. The present review brings together all such available reports to open avenues in bio-prospecting algae for extracting natural flavour enhancing products to enhance flavours of food items deficit in these appetite-stimulating flavours. Further, this review could stimulate research on “off-flavour” producing algae to remove distaste or toxicity imparting compounds by modification of biochemical pathways.

The history of food reformulation

The history of food reformulation

Arginyl dipeptides increase the frequency of NaCl-elicited responses via epithelial sodium channel alpha and delta subunits in cultured human fungiform taste papillae cells

Salty taste is one of the five basic tastes and is often elicited by NaCl. Because excess sodium intake is associated with many health problems, it could be useful to have salt taste enhancers that are not sodium based. In this study, the regulation of NaCl-induced responses was investigated in cultured human fungiform taste papillae (HBO) cells with five arginyl dipeptides: Ala-Arg (AR), Arg-Ala (RA), Arg-Pro (RP), Arg-Glu (RE), and Glu-Arg (ER); and two non-arginyl dipeptides: Asp-Asp (DD) and Glu-Asp (ED). AR, RA, and RP significantly increased the number of cell responses to NaCl, whereas no effect was observed with RE, ER, DD, or ED. We also found no effects with alanine, arginine, or a mixture of both amino acids. Pharmacological studies showed that AR significantly increased responses of amiloride-sensitive but not amiloride-insensitive cells. In studies using small interfering RNAs (siRNAs), responses to AR were significantly decreased in cells transfected with siRNAs against epithelial sodium channel ENaCα or ENaCδ compared to untransfected cells. AR dramatically increased NaCl-elicited responses in cells transfected with NHE1 siRNA but not in those transfected with ENaCα or ENaCδ siRNAs. Altogether, AR increased responses of amiloride-sensitive cells required ENaCα and ENaCδ.

Induction of axial chirality in divanillin by interaction with bovine serum albumin.

Vanillin is a plant secondary metabolite and has numerous beneficial health applications. Divanillin is the homodimer of vanillin and used as a taste enhancer compound and also a promissory anticancer drug. Here, divanillin was synthesized and studied in the context of its interaction with bovine serum albumin (BSA). We found that divanillin acquires axial chirality when complexed with BSA. This chiroptical property was demonstrated by a strong induced circular dichroism (ICD) signal. In agreement with this finding, the association constant between BSA and divanillin (3.3 x 105 mol-1L) was higher compared to its precursor vanillin (7.3 x 104 mol-1L). The ICD signal was used for evaluation of the association constant, demonstration of the reversibility of the interaction and determination of the binding site, revealing that divanillin has preference for Sudlow’s site I in BSA. This property was confirmed by displacement of the fluorescent markers warfarin (site I) and dansyl-L-proline (site II). Molecular docking simulation confirmed the higher affinity of divanillin to site I. The highest scored conformation obtained by docking (dihedral angle 242°) was used for calculation of the circular dichroism spectrum of divanillin using Time-Dependent Density Functional Theory (TDDFT). The theoretical spectrum showed good similarity with the experimental ICD. In summary, we have demonstrated that by interacting with the chiral cavities in BSA, divanillin became a atropos biphenyl, i.e., the free rotation around the single bound that links the aromatic rings was impeded. This phenomenon can be explained considering the interactions of divanillin with amino acid residues in the binding site of the protein. This chiroptical property can be very useful for studying the effects of divanillin in biological systems. Considering the potential pharmacological application of divanillin, these findings will be helpful for researchers interested in the pharmacological properties of this compound.

Taste and the regulation of food intake: insights and comments

A modest archetypal of satiation is that it boils down primarily to two categories of signals transmitted from the gastrointestinal tract to the brain: stomach and intestine sensing and metabolism. Novel investigations endow us with the view that an extension of this traditional model is conceivable and called for, wherein intestinal satiation is the byproduct not only from signals related to the caloric content of ingested nutrients, but also from noncaloric properties of ‘tastant molecules’ in foodstuff. On this paper we discuss a recently published paper regarding the impact of tastants (e.g., noncaloric substance widely used as taste enhancers) on hunger and food intake. We gather the in vivo results (nasoduodenal infusions of tastants) with a recently developed mathematical model for ghrelin by the author and co-workers and we successfully replicate in silico part of the findings. The key results from the abovementioned paper and replicated herein is that tastant can inhibit hunger; with different levels of impact, umami being the strongest one, and the union of them being even stronger.

Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review.

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.

A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14h) in a wheat flour-based medium, was applied in the bread-making process as taste enhancer, in order to obtain a yeast-leavened bread with reduced salt content (20% and 50%) with respect to a reference bread (REF) not containing the fermentation product. Sensory analysis indicated that the Bio21B bread with salt reduced by 50% had a pleasant taste similar to the salt-containing bread (REF). l-Glutamate and total free amino acid content did not differ between REF and Bio21B breads, while the acids lactic, acetic, phenyllactic, 4-OH-phenyllactic and indole-3-lactic were present only in Bio21B breads. Moreover, the presence of several umami (uridine monophosphate, inosine monophosphate, adenosine, and guanosine) and kokumi (γ-l-glutamyl-l-valine) taste-related molecules was ascertained both in REF and in Bio21B breads. Therefore, a possible role of the acidic molecules in compensating the negative perception of salt reduction can be hypothesized.

English

Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to enhance the flavour of many dishes were purchased from processing sites and markets, for physico-chemical and microbiological characterization using standard methods. FATE samples exhibited similar water activity level (0.75-0.77), variable pH values (6.88-7.68), variable amounts of dry matter (43.4-47.2 g/100 g), salt (18.7-26.6 g/100 g DM), protein (49.2–53.8 g/100 g DM), lipid (10.8-47.4 g/100 g DM), thiobarbituric acid reactive substances (24.8 to 27.1 mg malonaldehyde/kg DM), total volatile nitrogen (453.6 to 618.6 mg N/100 g DM) and acidity index (1.7 to 4.9 g oleic acid /100 g DM), various organic acids and histamine contents within acceptable limit of 20 mg/100 g for 87% of samples analysed. For all these chemical components, significant differences (p < 0.05) were observed between fish species and between sampling places. Total viable counts were ranged between 3.6 to 4.2 Log cfu/g. No Salmonella and Listeria monocytogenes were found in any FATE sample. The technological flora such as lactic acid bacteria were enumerated (1.2 Log cfu/g) in 42% of samples while coagulase negative Staphylococci were found in all the FATE samples (2.9-3.9 Log cfu/g). Key words: King fish, cassava fish, flavouring agent, Lanhouin, fermentation, quality characteristics.

English

This study investigated the processing, the commercialization and the consumption practices of spices and aromatic herbs in different districts of Benin. The investigation was done through a survey using a questionnaire. The questionnaire mainly focused on the socio-cultural profile of actors, the spices and aromatic herbs commercialized, the processing techniques, the quality attributes according to the actors, the forms of consumption and the storage methods. The data collected were analysed using descriptive statistics. The results revealed that spices and aromatic herbs processing and commercialization are mainly female activities (80% of surveyed). The spices and aromatic herbs used in Benin are under several forms: fresh ones, dried ones, and powder obtained from one or a mixture of several spices and aromatic herbs. The products are commercialized through local markets and sub-regional markets (Nigeria, Ghana, Togo, Guinea). The appreciation of the quality of spices and aromatic herbs is based on quality attributes such as the aroma that must be marked and the physical aspect of fresh aromatic herbs. The spoilage of spices and aromatic herbs resulting in pungent taste, the attack by mould, and maggots, and the loss of aroma and weight of aromatic herbs during storage are the major problems claimed by the actors interviewed. Regarding the consumption, the spices and aromatic herbs are mainly used as flavouring and taste enhancer agents in all types of dishes. The current field investigation work also provided guidelines for the improvement of processing and storage practices of spices and aromatic herbs. Key words: Flavouring, taste enhancer, processing methods, consumption, quality, Benin.

Effect of Hydrolyzed Anchovy Oligopeptide Under 5 kDa on Dried Noodle as Salty Taste Enhancer

Effect of Hydrolyzed Anchovy Oligopeptide Under 5 kDa on Dried Noodle as Salty Taste Enhancer