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Original title: Artificial sweet mixing beats "bitterness
People discovered more than 60 years ago that artificial sweeteners such as saccharin and saccharin mixes are better than "single use", but this confusing phenomenon is still hard to explain. A recent study published in the journal Cell-Chemical Biology solved the puzzle, finding that the mixtures "shut down" bitter-tasted subjects.
"many sweeteners show unwelcome taste, which limits their use in food and beverages. And the new findings provide us with tools and knowledge to find better sweeteners. The study's leader, Maik Behrens of the German Institute of Human Nutrition, said.
, highly effective sweeteners are widely used as an alternative to energy-rich sugars that lead to decarbonization of teeth to meet consumer health needs. But in addition to stimulating sweeteners, high concentrations of artificial sweeteners also activate bitterstores (TAS2Rs) to produce unwanted flavors. As a result, sweeteners are often mixed.
saccharin and saccharin were the first two sweeteners to be mixed, and as early as 62 years ago, it was found that a mixture of these two sweeteners tasted better than alone, but the reasons for this are not clear. And when the Behrens team found that some bitter compounds not only activated a subset of 25 human bitter receptors, but also inhibited different bitter receptors, clues emerged.
, the researchers identified bitter and sweet-flavored and sweet-tasted assums that were activated and suppressed by saccharin and saccharin, respectively. The results showed that the saccharin-inhibited TAS2R1 bitter taste experience was activated by saccharin, which strongly inhibits two bitter taste bodies called TAS2R31 and TAS2R43. When a mixture of saccharin and saccharin was ingested, some of the subjects' 25 bitters were immediately "closed".
it is not clear whether other sweetener mixtures also exhibit mutual inhibition of bitter receptors. Moreover, the suppression of bitter taste subjects can affect the consumption of other bitter foods, such as alcoholic beverages, which make it easy to drink too much. However, Behrens points out that this can also be used to improve the taste of the drug so that oral medicines are no longer bitter. (Dan a dust)
