Activation Spectra of Human Bitter Taste Receptors Stimulated with Cyclolinopeptides Corresponding to Fresh and Aged Linseed Oil
Tatjana Lang, Oliver Frank, Roman Lang, Thomas Hofmann, Maik Behrens
Journal of Agricultural and Food Chemistry
Abstract
Linseed oil is rich in unsaturated fatty acids, and its increased consumption could aid in health-promoting nutrition. However, rapid oxidation of linseed oil and concomitant development of bitterness impair consumers' acceptance. Previous research revealed that cyclolinopeptides, a group of cyclic peptides inherent to linseed oil, dominantly contribute to the observed bitterness. In the present study, fresh and stored linseed oil and flaxseed were analyzed for the presence of cyclolinopeptides using preparative high-performance liquid chromatography combined with mass spectrometry- and nuclear magnetic resonance-based identification and quantification. The purified compounds were tested for the activation of all 25 human bitter taste receptors of which only two responded exclusively to methionine-oxidized cyclolinopeptides. Of those, the methionine sulfoxide-containing cyclolinopeptide-4 elicited responses at relevant concentrations. We conclude that this compound is the main determinant of linseed oil's bitterness and propose strategies to reduce the development of bitterness.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
methionine-oxidized cyclolinopeptides contribute to bitterness in linseed oil
“Previous research revealed that cyclolinopeptides, a group of cyclic peptides inherent to linseed oil, dominantly contribute to the observed bitterness.”
methionine sulfoxide-containing cyclolinopeptide-4 elicits responses from human bitter taste receptors
“Of those, the methionine sulfoxide-containing cyclolinopeptide-4 elicited responses at relevant concentrations.”