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°¨¹Ì ¾ïÁ¦Á¦ Gymnemic acids,Lactisole  

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Gymnemic acid
Hodulcine (or hoduloside)
Lactisole
Ziziphin
miraculin

Gymnemic acids are glycosides isolated from the leaves of Gymnema sylvestre (Asclepiadaceae). Gymnemic acids like ziziphin and hodulcine are anti-sweet compounds, or sweetness inhibitors. After chewing the leaves, solutions sweetened with sucrose taste like water.
More than 20 homologues of gymnemic acid are found in the leaves.[1] Gymnemic acid 1 has the highest anti-sweet properties. It suppresses the sweetness of most of the sweeteners including intense artificial sweeteners such as aspartame and natural sweeteners such as thaumatin, a sweet protein. The anti-sweet activity is reversible, but sweetness recovery on the tongue can take more than 10 minutes.[2]

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Hodulcine (or hoduloside) are glycosides (dammarane-type triterpenes) which are isolated from the leaves of Hovenia dulcis Thunb. (Rhamnaceae) also known as Japanese Raisin Tree.
Several glycosides homologue have been found in this plant and although hoduloside 1 exhibits the highest anti-sweet activity, it is less potent than gymnemic acid 1.[1]

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Lactisole is a carboxylic acid salt. Like gymnemic acid, it is a sweet inhibitor or taste modifier.[1]
This acid has been isolated from roasted Colombian Arabica Coffee beans
At concentrations of 100–150 parts per million in food, lactisole largely suppresses the ability to perceive sweet tastes, both from sugar and from artificial sweeteners such as aspartame. A 12% sucrose solution was perceived like a 4% sucrose solution when lactisole was added. However, it is significantly less efficient than gymnemic acid with acesulfame potassium, sucrose, glucose and sodium saccharin. Research found also that it has no effect on the perception of bitterness, sourness and saltiness.[1] According to a recent study, lactisole acts on a sweet taste receptor heteromer of the TAS1R3 sweet protein receptor in humans, but not on its rodent counterpart.[3]
The principal use of lactisole is in jellies, jams, and similar preserved fruit products containing large amounts of sugar. In these products, by suppressing sugar's sweetness, it allows fruit flavors to come through. In the United States, lactisole is designated as generally recognized as safe (GRAS) by the Flavor and Extract Manufacturers Association (Fema number: 3773) and approved for use in food as flavoring agent[4] up to 150 ppm. Currently, lactisole is manufactured and sold by Domino Sugar and its usage levels are between 50 and 150 ppm.[5]

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Ziziphin, a triterpene glycoside which exhibits taste-modifying properties, has been isolated from the leaves of Ziziphus jujuba (Rhamnaceae).

Among ziziphin's known homologues found in this plant, it is the most anti-sweet. However, its anti-sweet activity is less effective than gymnemic acid 1, another anti-sweet compound glycoside isolated from the leaves of Gymnema sylvestre (Asclepiadaceae).[1]
Ziziphin reduces perceived sweetness of most of the carbohydrates (e.g. glucose, fructose), bulk sweeteners, intense sweeteners (natural: steviol glycoside – artificial: sodium saccharin and aspartame) and sweet amino acids (e.g. glycine). However, it has no effect on the perception of the other tastes, bitterness, sourness and saltiness.[2]

 


Miracle berries :  miraculin
 
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Even if miraculin can manipulate sweet taste receptors to make a lemon taste sweet, shouldn¡¯t a lemon still taste sour? Little is currently known about whether or not miraculin actually inhibits sour taste receptors, but a neuroimaging study in 2006 has suggested that the electrical signals that transmit sour taste information diminish en route to the brain stem, and that only sweet taste signals even reach the brain for processing. In the study, participants were able to still detect both citric acid and sucrose after miraculin treatment, but the sweet taste dominated because 20% of the sourness may be suppressed at the receptor level, and most of it is suppressed in the central nervous system [3].

Miracle berries were historically used by West Africans to improve the taste of fermented bread and sour palm wine, but today¡¯s applications may be life-changing. Miraculin is being studied as a therapy for chemotherapy patients suffering from dysgeusia, which is an unpleasant metallic taste distortion. In a 2012 pilot study, eight chemotherapy patients, who reported that most foods, including water, tasted metallic, bitter, or ¡°spoiled¡±, were recruited to test the effects of miracle berries. After eating miracle berries for two weeks, patients showed substantial improvement in appetite, nutrition, and response to treatment because the miraculin either masked or eliminated the unpleasant tastes altogether [4]. In the meantime, expect to see an increased production of recombinant miraculin in transgenic fruits, booming commercial demand for miracle berries as low-calorie sweeteners, and some invites to trendy ¡°taste tripping¡± miracle berry parties.
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Miracle fruit contains a protein called miraculin which acts as a sweetness stimulus. To understand how this protein works, we must first understand how our tongue works. The tongue is covered with numerous taste buds (Lingual Papillae). Each taste bud contains molecular receptors that translate certain food compounds into electrical signals that tell our brain what we are tasting [5]. These receptors are specially shaped proteins that bind to certain food molecules and help us recognize the five basic taste sensations: sweet, sour, salty, bitter, and umami. When you suck on a miracle fruit tablet, the miraculin protein in the miracle fruit binds directly to the sweet receptors on your tongue. Normally through this process and at the neutral pH (pH 7) found in your mouth, miraculin represses the sweet receptors, which prevents you from experiencing the taste sensation of sweetness [5]. However, under acidic conditions from sour foods, miraculin does the opposite – it actually intensifies your sweet receptors and makes them extra sensitive to sweetness-triggering molecules. The pH drop caused by eating sour foods changes miraculin¡¯s molecular shape [1]. In doing so, it also changes the shape of the sweet receptors miraculin is bound to, causing a sensation of excessive sweetness which overpowers the sour taste. Not only does miracle fruit have the power to turn sour foods sweet, but it also intensifies the sweet taste naturally present in foods. Fear not – while miracle fruit does change your experience of taste, the effect usually lasts only about one hour (but can range from 30 minutes to 2 hours) before getting washed away by saliva [8].

While most people use miracle fruit for recreational purposes, it has been used for centuries throughout West Africa to enhance the flavor of food [6,9]. In the 1700s European explorers traveling in West Africa learned about miracle fruit after seeing the native West African chew it before consuming food that was overly sour to make it more appetizing [3,6]. However, it wasn¡¯t until 1852 that the miracle berry first appeared in literature and did not appear in the US until the 1970s. In the 1970s, Miralin, an American company tried to develop miraculin (the protein found in miracle fruit) as a low-calorie sweetener. However, before they could take their product to market the US Food and Drug Administration (FDA) classified miraculin as a food additive, subjecting it to years of further testing [4]. At the same time that Miralin was preparing to release miracle fruit into market, aspartame (an artificial sweetener) was being approved by the FDA. The FDA commissioner that pushed to label miracle fruit as an additive and approve aspartame was later accused of accepting corporate bribes. Conspiracy theorists believe that this ruling was influenced by the sugar industry to prevent loss of revenue [4].

Miracle fruit also has potential benefits for cancer patients being treated with chemotherapy and radiation therapy. Cancer patients undergoing chemotherapy and radiation therapy usually suffer from a loss of appetite due to the metallic and bland taste food acquires after treatments due to the metal-containing drugs used in cancer treatments. Miracle fruit can mask this overwhelming metallic taste, allowing cancer patients to enjoy a simple meal. Additionally, miracle fruit has also been shown to help diabetes patients with insulin resistance. The fruit can improve insulin sensitivity in diabetes patients, naturally helping them reduce their sugar intake without having to giving up their favorite foods, drinks or dessert [2]. There is even a recipe book if you want to include miracle fruit in your food to help reduce calories and sugar intake.

While miracle fruit may have some therapeutic reasons for its use, there is only one reason YOU need to taste it – flipping your world of taste upside down! Get yourself some tablets, your family and friends, and let the journey down flavor tripping lane begin!
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(Sci Rep. 2016 Mar 10;6:22807. doi: 10.1038/srep22807.)

Acidification of the glycoprotein, miraculin (MCL), induces sweet taste in humans, but not in mice. The sweet taste induced by MCL is more intense when acidification occurs with weak acids as opposed to strong acids. MCL interacts with the human sweet receptor subunit hTAS1R2, but the mechanisms by which the acidification of MCL activates the sweet taste receptor remain largely unexplored. The work reported here speaks directly to this activation by utilizing a sweet receptor TAS1R2 + TAS1R3 assay. In accordance with previous data, MCL-applied cells displayed a pH dependence with citric acid (weak acid) being right shifted to that with hydrochloric acid (strong acid). When histidine residues in both the intracellular and extracellular region of hTAS1R2 were exchanged for alanine, taste-modifying effect of MCL was reduced or abolished. Stronger intracellular acidification of HEK293 cells was induced by citric acid than by HCl and taste-modifying effect of MCL was proportional to intracellular pH regardless of types of acids. These results suggest that intracellular acidity is required for full activation of the sweet taste receptor by MCL