Thermodynamics of the interaction of sweeteners and lactisole with fullerenols as an artificial sweet taste receptor model.

Abstract:

:The thermodynamics of the mimetic interaction of lactisole and sweeteners with fullerenols as a synthetic sweet receptor model was elucidated by Isothermal Titration Calorimetry (ITC) technique. The presence of lactisole resulted in great differences in thermodynamics of the sweeteners binding with fullerenols in which lactisole led to much more entropy contribution to the free energy compared with the interaction of sweeteners with fullerenols. Two interaction equilibrium states were found in ITC titration profiles and competitive binding of lactisole and sweeteners with fullerenols was disclosed. Our results indicated that the larger value of the ratio of two equilibrium constant K1/K2, the more effectively lactisole inhibited the sweetness of the sweetener. The combined results of sensory evaluation and ITC thermodynamics revealed that introducing a synthetic receptor model to interact with the sweeteners and inhibitors helps to understand the inhibition mechanism and the thermodynamic basis for the initiation of sweetness inhibition.

journal_name

Food Chem

journal_title

Food chemistry

authors

Chen ZX,Wu W,Zhang WB,Deng SP

doi

10.1016/j.foodchem.2011.03.008

subject

Has Abstract

pub_date

2011-09-01 00:00:00

pages

134-44

issue

1

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(11)00374-8

journal_volume

128

pub_type

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