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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(5): 675-682
Correlation between in vitro binding activity of sweeteners to cloned human sweet taste receptor and sensory evaluation
Yoonha Choi1 • John A. Manthey2 • Tai Hyun Park3,4 • Yeon Kyung Cha3 • Yang Kim5 • Yuri Kim1
1 Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea 2 Agricultural Research Service, U.S. Horticultural Research Lab, U. S. Dept. of Agriculture, 2001 South Rock Road, Fort Pierce FL34945, USA 3 Interdisciplinary Program for Bioengineering, Seoul National University, Seoul 08826, Republic of Korea 4 School of Chemical and Biological Engineering, and Institute of Chemical Processes, Seoul National University, Seoul 08826, Republic of Korea 5 Center for Food & Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea
ABSTRACT
The human sweet taste receptor is a TAS1R2/TAS1R3 heterodimer. To investigate the correlation between the in vitro affinity of sweeteners with stably expressed human sweet taste receptor in HEK-293 cells and human sensory evaluation, the receptor-ligand activity of bulk (sucrose, D-fructose, and allulose) and high-intensity sweeteners (saccharin, rebaudioside A, rebaudioside M, and neohesperidin dihydrochalcone) was compared by analyzing the Ca2+ release. The relative potency of the sweeteners was identified over a wide concentration range for EC50s. Relative to sucrose, bulk sweeteners showed similar concentration ranges and potency, whereas highintensity sweeteners exhibited lower concentration ranges and higher potency. The log of the calculated EC50 of each sweetener relative to sucrose by the in vitro affinity assay was positively correlated (r = 0.9943) with the molar relative sweetness reported in the previous literatures. These results suggested a good correlation between the in vitro activity assay of sweeteners and human sensory evaluation.
KEYWORD
Sweet taste receptor · Sensory evaluation · In vitro activity assay · Sweetener · Correlation
Food Science and Biotechnology 2021 ; 30(5): 675-682
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