Basic studies for the practical use of bitterness inhibitors : Selective inhibition of bitterness by phospholipids

We examined the effects of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol (PI), and phosphatidic acid (PA) on human taste sensation to various substances. The effects were evaluated psychophysically using paid volunteers. PA inhibited the bitterness of vari...

Full description

Saved in:
Bibliographic Details
Published in:Pharmaceutical research 1997-06, Vol.14 (6), p.720-724
Main Authors: KATSURAGI, Y, MITSUI, Y, UMEDA, T, OTSUJI, K, YAMASAWA, S, KURIHARA, K
Format: Article
Language:English
Subjects:
Biological and medical sciences
Drugs
Ethanol
Food
General pharmacology
Humans
Lactose
Medical sciences
Methods
Peptides
Pharmaceutical technology. Pharmaceutical industry
Pharmacology. Drug treatments
Phosphatidic Acids - pharmacology
Phosphatidylcholines - pharmacology
Phosphatidylethanolamines - pharmacology
Phosphatidylinositols - pharmacology
Phospholipids - pharmacology
Proteins
Quinine - pharmacology
Sodium Chloride - pharmacology
Solutions
Solvents
Soybeans
Sucrose - pharmacology
Tartrates - pharmacology
Taste
Taste - drug effects
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:We examined the effects of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol (PI), and phosphatidic acid (PA) on human taste sensation to various substances. The effects were evaluated psychophysically using paid volunteers. PA inhibited the bitterness of various substances dissolved in water without affecting sweetness, saltiness, and sourness, although its inhibitory activity was less than that of PA-LG. PI also showed inhibitory activity on bitterness, although its activity was less than PA. A soybean lecithin fraction containing high contents of PA and PI also demonstrated inhibitory activity on the bitterness of various substances. Both the incorporation of either PA or the lecithin fraction into granules containing quinine and the coating of the granules with PA or the fraction effectively inhibited the bitterness of quinine. The lecithin fraction is permitted for use as an additive to drugs and food and can be produced on an industrial scale. It is expected that the lecithin fraction will be used safely as a bitterness inhibitor for practical applications.
ISSN:0724-8741
1573-904X
DOI:10.1023/a:1012138103223