Conformational entropy of hyaluronic acid contributes to taste enhancement
Natural taste/flavor enhancers are essential ingredients that could potentially address condiments overconsumption. For the first time, we report that hyaluronic acid (HA) could modulate taste perception, governed by the dynamic interactions among taste compounds, mucin, and HA. Various conformation...
| Main Authors: | , , , , , , , |
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| Other Authors: | |
| Format: | Journal Article |
| Language: | English |
| Published: |
2023
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/172147 |
| _version_ | 1826122375079395328 |
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| author | Huang, Xueyao Hu, Jinhua Chen, Guangxue Liang, Yongxue Koh, Cheryl Jie Yan Liu, Dingrong Chen, Xing Zhou, Peng |
| author2 | School of Materials Science and Engineering |
| author_facet | School of Materials Science and Engineering Huang, Xueyao Hu, Jinhua Chen, Guangxue Liang, Yongxue Koh, Cheryl Jie Yan Liu, Dingrong Chen, Xing Zhou, Peng |
| author_sort | Huang, Xueyao |
| collection | NTU |
| description | Natural taste/flavor enhancers are essential ingredients that could potentially address condiments overconsumption. For the first time, we report that hyaluronic acid (HA) could modulate taste perception, governed by the dynamic interactions among taste compounds, mucin, and HA. Various conformations of HA impact taste perception. The high molecular weight (Mw) of 1090 kDa HA inhibits the sense of taste due to its increased viscosity, which hinders the penetration of Na+ into the mucin layer. HA with low and medium Mw (100 kDa, 400 kDa) could enhance taste perception. Isothermal titration calorimetry analysis confirms the stronger binding between mucin and HA. The intensity of their interaction increases as the Mw of HA increases from 8 kDa to 400 kDa. Quartz crystal microbalance with dissipation characterization further indicates that the rigid conformation of 100 kDa HA facilitates the binding of Na+ with taste receptors, thereby enhancing taste perception. The flexible conformation of 400 kDa HA may conceal the taste receptor cells, reducing taste enhancement. Our work advances the understanding of conformational entropy of natural mucoadhesion and mucopenetration polymers, which lays the foundation for their potential use as taste enhancers. |
| first_indexed | 2024-10-01T05:47:27Z |
| format | Journal Article |
| id | ntu-10356/172147 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T05:47:27Z |
| publishDate | 2023 |
| record_format | dspace |
| spelling | ntu-10356/1721472023-11-27T02:29:57Z Conformational entropy of hyaluronic acid contributes to taste enhancement Huang, Xueyao Hu, Jinhua Chen, Guangxue Liang, Yongxue Koh, Cheryl Jie Yan Liu, Dingrong Chen, Xing Zhou, Peng School of Materials Science and Engineering Engineering::Materials Hyaluronic Acid Conformational Entropy Natural taste/flavor enhancers are essential ingredients that could potentially address condiments overconsumption. For the first time, we report that hyaluronic acid (HA) could modulate taste perception, governed by the dynamic interactions among taste compounds, mucin, and HA. Various conformations of HA impact taste perception. The high molecular weight (Mw) of 1090 kDa HA inhibits the sense of taste due to its increased viscosity, which hinders the penetration of Na+ into the mucin layer. HA with low and medium Mw (100 kDa, 400 kDa) could enhance taste perception. Isothermal titration calorimetry analysis confirms the stronger binding between mucin and HA. The intensity of their interaction increases as the Mw of HA increases from 8 kDa to 400 kDa. Quartz crystal microbalance with dissipation characterization further indicates that the rigid conformation of 100 kDa HA facilitates the binding of Na+ with taste receptors, thereby enhancing taste perception. The flexible conformation of 400 kDa HA may conceal the taste receptor cells, reducing taste enhancement. Our work advances the understanding of conformational entropy of natural mucoadhesion and mucopenetration polymers, which lays the foundation for their potential use as taste enhancers. This research was financially supported by the National Natural Science Foundation of China (No. 32072240, No. 31701544), the Fundamental Research Funds for the Central Universities (JUSRP221030), Innovation and Exploration Project of State Key Laboratory of Food Science and Technology (SKLF-ZZA-202207). 2023-11-27T02:29:57Z 2023-11-27T02:29:57Z 2023 Journal Article Huang, X., Hu, J., Chen, G., Liang, Y., Koh, C. J. Y., Liu, D., Chen, X. & Zhou, P. (2023). Conformational entropy of hyaluronic acid contributes to taste enhancement. International Journal of Biological Macromolecules, 241, 124513-. https://dx.doi.org/10.1016/j.ijbiomac.2023.124513 0141-8130 https://hdl.handle.net/10356/172147 10.1016/j.ijbiomac.2023.124513 37086774 2-s2.0-85153495131 241 124513 en International Journal of Biological Macromolecules © 2023 Elsevier B.V. All rights reserved. |
| spellingShingle | Engineering::Materials Hyaluronic Acid Conformational Entropy Huang, Xueyao Hu, Jinhua Chen, Guangxue Liang, Yongxue Koh, Cheryl Jie Yan Liu, Dingrong Chen, Xing Zhou, Peng Conformational entropy of hyaluronic acid contributes to taste enhancement |
| title | Conformational entropy of hyaluronic acid contributes to taste enhancement |
| title_full | Conformational entropy of hyaluronic acid contributes to taste enhancement |
| title_fullStr | Conformational entropy of hyaluronic acid contributes to taste enhancement |
| title_full_unstemmed | Conformational entropy of hyaluronic acid contributes to taste enhancement |
| title_short | Conformational entropy of hyaluronic acid contributes to taste enhancement |
| title_sort | conformational entropy of hyaluronic acid contributes to taste enhancement |
| topic | Engineering::Materials Hyaluronic Acid Conformational Entropy |
| url | https://hdl.handle.net/10356/172147 |
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