Sensory-Guided Multidimensional Exploration of Antisweet Principles from Gymnema sylvestre (Retz) Schult
- Stephen PickrahnStephen PickrahnChair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, GermanyMore by Stephen Pickrahn
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- Corinna DawidCorinna DawidChair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, GermanyMore by Corinna Dawid
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- Timo BabingerTimo BabingerChair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, GermanyMore by Timo Babinger
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- Christian SchmidChristian SchmidChair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, GermanyMore by Christian Schmid
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- Anne BrockhoffAnne BrockhoffGerman Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114−116, 14558 Nuthetal, GermanyMore by Anne Brockhoff
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- Wolfgang MeyerhofWolfgang MeyerhofGerman Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114−116, 14558 Nuthetal, GermanyCenter for Integrative Physiology and Molecular Medicine, Saarland University, Kirrberger Straße 100, 66421 Homburg, GermanyMore by Wolfgang Meyerhof
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- Thomas Hofmann*Thomas Hofmann*Phone +49-8161/71-2902. Fax +49-8161/71-2949. Email [email protected]Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, GermanyMore by Thomas Hofmann
Abstract
We report on activity-guided investigation of the key antisweet principles of Gymnema sylvestre. Orosensory-guided fractionation by means of solid phase extraction, preparative 2D-LC, and semipreparative HPLC followed by accurate MS and 1D/2D NMR experiments revealed six known and three previously unknown gymnemic acids as the key constituents of seven highly sensory-active fractions. Localized via a modified comparative taste dilution analysis (cTDA) and taste modulation probability (TMP) based screening techniques, a strong intrinsic bitterness was also observed for gymnemic acids. In addition, the suppressive effects of the most abundant acids on the response of the human sweet taste receptor to sucrose were verified by means of a functional hTAS1R2/hTAS1R3 sweet taste receptor assay. This in vitro screening revealed large differences in antisweet activity among the isolated compounds, where gymnemic acids XV and XIX showed the highest sweet suppressing activity. This broad-based molecular characterization of the sweet taste inhibiting activity of Gymnema sylvestre will enable further insight into the molecular basis of sweet taste modulation at the receptor level.
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