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Identification of bitterness-masking compounds from cheese.

ABSTRACT: Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear magnetic resonance spectroscopy. The fatty acid-containing fraction was found to have the highest bitterness-masking activity against quinine hydrochloride. Bitterness-masking activity was quantitated using a method based on subjective equivalents. At 0.5 mM, the fatty acid mixture, which had a composition similar to that of cheese, suppressed the bitterness of 0.008% quinine hydrochloride to be equivalent to that of 0.0049-0.0060% and 0.5 mM oleic acid to that of 0.0032-0.0038% solution. The binding potential between oleic acid and the bitter compounds was estimated by isothermal titration calorimetry. These results suggest that oleic acid masked bitterness by forming a complex with the bitter compounds.

SUBMITTER: Homma R

PROVIDER: S-EPMC3399598 | biostudies-literature | 2012 May

REPOSITORIES: biostudies-literature

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Identification of bitterness-masking compounds from cheese.

Homma Ryousuke R Yamashita Haruyuki H Funaki Junko J Ueda Reiko R Sakurai Takanobu T Ishimaru Yoshiro Y Abe Keiko K Asakura Tomiko T

Journal of agricultural and food chemistry 20120430 18

Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear magnetic resonance spectroscopy. The fatty acid-containing fraction was found to have the highest bitterness-masking activity against quinine hydrochloride. Bitterness-masking activity was quantitated using a method based ...[more]

PMID: 22502602

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Project description:BackgroundTraditional Chinese medicine decoction (TCMD) is an oral liquid made by decocting crude medicinal compounds with water. It has complex compositions and diverse odor and taste, most of which have an unacceptable level of bitterness which seriously affects patients' medication compliance. To solve this problem, a variety of taste-masking pathways and different types of taste-masking excipients were combined, using the application of coffee-mate to mask the bitterness of coffee as an existing example. Three composite taste-masking adjuvants were developed to improve the taste of TCMD, referred to as the Chinese Medicine Decoction-Mate (CMD-M). However, whether CMD-M has a good taste-masking effect and whether it affects the chemical compositions and pharmacological effects of the medicine remain unclear.MethodThe commonly used pediatric medicine Qingre Huazhi Decoction (QRHZD) and the personalized decoctions used in clinical practices were used as the masking research carriers. The taste-masking effect of CMD-M on QRHZD was evaluated by both healthy volunteers and an electronic tongue, and the personalized decoctions were evaluated by clinical subjects. The changes of chemical components of QRHZD before and after taste-masking were evaluated by HPLC. The changes in anti-inflammatory effects were evaluated by establishing mice as an acute inflammatory model.ResultsThe taste-masking effect evaluation results showed that the bitterness of QRHZD was significantly reduced after adding CMD-M. There was no significant difference in the relative peak areas change rate and total peak areas ratio of common peaks of QRHZD before and after taste-masking (P > 0.05), shown by HPLC analysis. The inhibitory rates of QRHZD on ear swelling in mice before and after taste-masking also showed no significant difference (P > 0.05).ConclusionsCMD-M can effectively mask the bitterness of decoctions while bringing no significant difference overall in chemical compositions and pharmacological effects before and after QRHZD masking.

Dataset Information

Identification of bitterness-masking compounds from cheese.

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Identification of bitterness-masking compounds from cheese.

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