Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin
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...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-11-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2023.9250027 |
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| author | Lijie Zhu Yueying Pan Yingyan Li Yingjie Zhou He Liu Xiuying Liu |
| author_facet | Lijie Zhu Yueying Pan Yingyan Li Yingjie Zhou He Liu Xiuying Liu |
| author_sort | Lijie Zhu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-043f4e8a554c4e78bb6ef3f1d1f8ba36 |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-043f4e8a554c4e78bb6ef3f1d1f8ba362025-01-10T06:57:02ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-11-011363424343310.26599/FSHW.2023.9250027Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponinLijie Zhu0Yueying Pan1Yingyan Li2Yingjie Zhou3He Liu4Xiuying Liu5School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430028, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou 121013, ChinaSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430028, ChinaThe 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.https://www.sciopen.com/article/10.26599/FSHW.2023.9250027soyasaponinbitterness and astringencybitter taste receptormucin |
| spellingShingle | Lijie Zhu Yueying Pan Yingyan Li Yingjie Zhou He Liu Xiuying Liu Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin Food Science and Human Wellness soyasaponin bitterness and astringency bitter taste receptor mucin |
| title | Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin |
| title_full | Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin |
| title_fullStr | Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin |
| title_full_unstemmed | Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin |
| title_short | Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin |
| title_sort | molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin |
| topic | soyasaponin bitterness and astringency bitter taste receptor mucin |
| url | https://www.sciopen.com/article/10.26599/FSHW.2023.9250027 |
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