Identification of 4'-Demethyl-3,9-dihydroeucomin As a Bitter-Masking Compound from the Resin of

Overview

Journal J Agric Food Chem

Specialties Chemistry
Nutritional Sciences

Date 2024 Sep 15

PMID 39277814

Authors

Sonja Sterneder

Joachim Seitz

Johannes Kiefl

Eric Rottmann

Margit Liebig

Maria Blings

Stephan Seilwind

Yijun Zhou

Jianbing Wei

Haifeng Guan

Qianjin Zhu

Johanna Kreissl

Kai Lamottke

Jakob P Ley

Veronika Somoza

Affiliations

Soon will be listed here.

Abstract

Masking the bitter taste of foods is one of the key strategies to improve their taste and palatability, particularly in the context of clean labeling, where natural compounds are preferred. Despite the demand, the availability of natural bitter-masking compounds remains limited. Here, we identified the bitter-masking compound 4'-demethyl-3,9-dihydroeucomin () isolated from the resin of by means of an activity-guided in vivo (sensory bitterness rating of quinine) and in vitro (cell-based bitter response assays) approach. First, a mean bitter-masking effect of -29.6 ± 6.30% on the bitterness perceived from quinine [10 ppm] was demonstrated for an organic solvent extract of the resin of (= DD [500 ppm]) in a sensory trial. The results were verified in a cell-based bitter assay in which the bitter taste receptor (TAS2R)-dependent proton secretion serves as an outcome measure of the cellular bitter response in parietal HGT-1 cells. By means of preparative RP-18 high-performance liquid chromatography (HPLC) analysis combined with activity-guided sensory evaluations, the most potent bitter-masking fractions were identified. Subsequent quantitative liquid chromatography/high-resolution mass spectrometry/charged aerosol detection/ultraviolet (LC-HRMS/CAD/UV), NMR analysis, followed by gram-scale synthesis, led to the characterization of as bitter-masking homoisoflavanone. decreased the sensory bitterness of quinine by 14.8 ± 5.00%. Functional involvement of TAS2R14 was demonstrated by means of a CRISPR-Cas9 approach, which revealed a reduction of the -evoked bitter-masking effect by 40.4 ± 9.32% in HGT-1 versus HGT-1 wt cells.

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