Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin

The interaction mechanism between soyasaponin (Ssa) and bitter receptors/mucin, as well as the saliva interface behavior of Ssa, were investigated to explore the presentation mechanism of Ssa bitterness and astringency (BA). Strong bitterness arising from high Ssa concentrations (0.5–1.5 mg/mL) had...

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Hlavní autoři:	Lijie Zhu, Yueying Pan, Yingyan Li, Yingjie Zhou, He Liu, Xiuying Liu
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Tsinghua University Press 2024-11-01
Edice:	Food Science and Human Wellness
Témata:	soyasaponin bitterness and astringency bitter taste receptor mucin
On-line přístup:	https://www.sciopen.com/article/10.26599/FSHW.2023.9250027
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