Journal Article

Reduction of the Suppressive Effects of Gurmarin on Sweet Taste Responses by Addition of β-Cyclodextrin

Yuzo Ninomiya, Masashi Inoue and Toshiaki Imoto

in Chemical Senses

Volume 23, issue 3, pages 303-307
Published in print June 1998 | ISSN: 0379-864X
Published online June 1998 | e-ISSN: 1464-3553 | DOI: https://dx.doi.org/10.1093/chemse/23.3.303
Reduction of the Suppressive Effects of Gurmarin on Sweet Taste Responses by Addition of β-Cyclodextrin

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Cyclodextrins (CDs) have the remarkable ability to form inclusion complexes with a wide variety of guest molecules. In the present study, possible influences of CDs on gurmarin inhibition of the chorda tympani responses to sucrose were examined in C57BL mice. Responses to sucrose were suppressed to ∼50% of control by treatment of the tongue with 30 μg/ml (∼7.1 μM) gurmarin. Rinsing the tongue with 1 5 mM β-CD after gurmarin gave rapid recovery of the suppressed sucrose responses to ∼85% of control, whereas 15 mM ∞- or γ-CD did not. When gurmarin was mixed with β-CD, the suppressive effects of gurmarin on sucrose responses were largely reduced. No such reduction was observed for mixtures with ∞- and γ-CD. Gurmarin includes tyrosine and tryptophan residues whose aromatic rings are directed outward and can probably form inclusion complexes with β-CD. Therefore, the observed reduction of the effects of gurmarin may be due to steric hindrances in inclusion complexes of gurmarin with β-CD that may interfere with gurmarin binding to sweet taste receptors.

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Subjects: Molecular and Cell Biology

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