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BIOPROTLAB

BIOactive compounds & PROTeins
A powerful partnership for optimal health

Unpleasant taste properties & bioactive compounds
Taste is one of the primary factors that influence food choice and consumption, and unpleasant taste properties can have a negative impact on our overall health and well-being.
It is widely reported that several essential health benefits are linked to bioactive compound intake. However, many of these bioactive compounds have an unpleasant taste that can make them difficult to incorporate into our diets. This is where research on undesirable taste properties becomes essential. By understanding the mechanisms and biological characteristics responsible for the perception of the taste properties of these compounds, researchers can work to develop strategies to make them more palatable, and thus increase their consumption.
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Additionally, research on unpleasant taste properties can also help to identify potential harmful substances in foods. For example, bitter taste is often associated with toxicity, and research has shown that bitter compounds can be indicative of potential harmful substances in plants. By identifying and studying these compounds, researchers can better understand the potential risks associated with certain foods.
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Furthermore, research on unpleasant taste properties can also aid in the development of new, healthier food products. By understanding the taste properties of bioactive compounds, researchers can work to develop foods that not only provide health benefits but are also palatable and enjoyable to eat. In fact, understanding the factors that influence the perception of unpleasant taste properties can help to inform marketing and labeling strategies, making it easier for consumers to make informed decisions about their food choices.
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In the framework of unpleasant taste properties, many of the bioactive compounds, such as flavonoids, alkaloids, and tannins, are known to contribute to the bitterness and astringency of foods and beverages. Bitterness is one of the five basic tastes that humans can perceive, and it is often associated with toxicity and potential harm. A classical example is caffeine, which is found in coffee and tea. Caffeine is a bitter alkaloid that is well known for its stimulating effects on the body. Flavonoids, which are found in fruits and vegetables, can also contribute to bitterness, although they are often masked by other taste properties. Astringency, on the other hand, is the drying, harshing and puckering sensation that is often associated with tannins. Tannins are a family of polyphenols found in foods such as wine, tea, and certain fruits. Astringency can also be caused by other bioactive compounds, such as certain proteins and polysaccharides.
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Despite their differences, astringency and bitterness share a common feature: the interaction between protein and astringent/bitter compounds is known to play a crucial role in the perception of astringency and bitterness in foods and beverages. One of the most widely accepted mechanisms for astringency perception is that these compounds can bind to salivary proteins in the saliva and the oral cavity, leading to the formation of protein-polyphenol complexes. These complexes lead to a reduction in the lubricating properties of saliva and trigger a range of sensory perceptions and mouthfeels, namely dry and rough. Regarding bitter taste, it is triggered by the interaction between bitter-tasting compounds and the bitter taste receptors in the tongue. Humans express 25 bitter taste receptors (TAS2Rs). TAS2Rs are a group of transmembrane proteins that are primarily expressed in the taste cells of the tongue. These receptors play a critical role in detecting and transducing the bitter taste sensation in response to a diverse range of chemical compounds. When a bitter compound binds to a TAS2R, it triggers a signaling cascade that leads to the release of neurotransmitters and the generation of an action potential in the taste cell. This signal is then transmitted to the brain via the gustatory nerve, where it is processed and interpreted as a bitter taste sensation. The discovery and characterization of human TAS2Rs have opened up new avenues for understanding the molecular basis of taste perception and developing strategies for modulating taste preferences and enhancing food palatability.
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The perception of bitterness and astringency is influenced by several factors, including biological ones (e.g. genetics, age) as well as dietary patterns (e.g. previous exposure to bitter and astringent compounds). Some people are more sensitive to bitterness and astringency than others, which can affect their food choices and preferences. Additionally, other important factors are related to the food matrix factors (e.g. matrix compounds, pH). For instance, the presence of other taste active compounds, such as sweet and sour compounds, can affect the perception of bitterness and astringency.
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In conclusion, bioactive compounds can contribute to the bitterness and astringency of foods and beverages. Research on these taste properties is important for developing products that are both palatable and healthy. By studying the factors that influence bitterness and astringency, researchers can develop strategies to increase the consumption of these foods and beverages, ultimately leading to better health outcomes and to increase our understanding of the link between food, health and well-being.