β-Cyclodextrin/Surface Plasmon Resonance Detection System for Sensing Bitter-Astringent Taste Intensity of Green Tea Catechins
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- 作者：Nobuyuki Hayashi ; Ronggang Chen ; Masamitsu Hiraoka ; Tomomi Ujihara ; Hidekazu Ikezaki
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2010
- 出版时间：July 28, 2010
- 年：2010
- 卷：58
- 期：14
- 页码：8351-8356
- 全文大小：799K
- 年卷期：v.58,no.14(July 28, 2010)
- ISSN：1520-5118
文摘
To develop a methodology for creating a sensor with a receptor for specific taste substances, we focused on constructing a sensing system for the bitter-astringent taste intensity of green tea catechins: (−)-epigallocatechin-3-O-gallate (EGCg), (−)-epicatechin-3-O-gallate (ECg), (−)-epigallocatechin (EGC), and (−)-epicatechin (EC). 1H NMR titration experiments revealed that β-cyclodextrin was an adequate receptor for sensing the bitter-astringent taste intensity of catechins. A surface plasmon resonance (SPR) system immobilized β-cyclodextrin indicated larger responses for the gallate-type catechins in comparison to the non-gallate-type catechins. These responses corresponded to the tendency of the bitter-astringent taste intensity of the catechins felt by humans. Furthermore, the SPR system detected the larger stability of the complex between the gallate-type catechins and β-cyclodextrin, which was interpreted as the aftertaste produced in humans by the gallate-type catechins. These results demonstrate that the β-cyclodextrin/SPR system can sense the bitter-astringent taste intensity of the green tea catechins similar to human gustation. The methodology presented in this study can be used as a basic strategy for developing taste sensors with specific receptor functions.