Study on the taste-masking effect and mechanism of Acesulfame K on berberine hydrochloride

In our previous taste-masking study, we found that Acesulfame K (AK) had a better taste-masking effect than other high-efficiency sweeteners for several representative bitter natural drugs in aqueous decoction. Furthermore, we performed a preliminary taste-masking study of AK for representative bitt...

Full description

Saved in:
Bibliographic Details
Published in:Drug development and industrial pharmacy 2023-01, Vol.49 (1), p.92-102
Main Authors: Li, Haiyang, Fan, Xuehua, Wu, Xiangxiang, Yue, Yousong, Li, Chenxu, Gui, Xinjing, Wang, Yanli, Yao, Jing, Wang, Junming, Zhang, Lu, Li, Xuelin, Shi, Junhan, Liu, Ruixin
Format: Article
Language:English
Subjects:
Acesulfame K
Berberine - pharmacology
berberine hydrochloride
E-tongue
Humans
TAS2R
Taste
Taste Perception
taste-masking
Tongue
traditional human taste panel method
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In our previous taste-masking study, we found that Acesulfame K (AK) had a better taste-masking effect than other high-efficiency sweeteners for several representative bitter natural drugs in aqueous decoction. Furthermore, we performed a preliminary taste-masking study of AK for representative bitter API Berberine Hydrochloride (BH) and found that it had a good taste-masking effect. We also found that flocculent precipitation was generated in the BH solution, but it was not clear whether it was related to the good taste-masking effect. This study was conducted to explore the taste-masking effect and mechanism of AK on BH. The taste-masking effect of AK on BH was evaluated based on the Traditional Human Taste Panel Method and the electronic tongue evaluation method. DSC, XRD, and molecular simulation techniques were used to explore the mechanism of AK on BH, from the macro level and molecular level, respectively. When evaluating the taste-masking effect, we found that 0.1% AK had the best taste-masking effect on BH, while higher concentrations had a worse taste-masking effect. DSC and XRD revealed that the flocculent precipitation was a complex AK-BH. Finally, by simulating the binding of AK, BH, and TAS2R46 receptors, we found the unique taste-masking mechanism of AK. The sweet taste stimulus of AK can mask the bitter taste stimulus of BH, and AK can generate AK-BH with BH to reduce the contact between BH and bitter taste receptors. Additionally, it could block the expression of the TAS2R46 receptors.
ISSN:0363-9045
1520-5762
DOI:10.1080/03639045.2023.2183713