Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-lnsensitive Salt Taste Receptor(TRPVIt)

摘要

Maillard reacted peptides(MRPs)were synthesized by conjugating a peptide fraction(1000-5000 Da)purified from soy protein hydrolyzate with galacturonic acid,glucosamine,xylose,fructose,or glucose.The effect of MRPs was investigated on human salt taste and on the chorda tympani(CT)taste nerve responses to NaCI in Sprague-Dawley rats,wild-type,and transient receptor potential vanilloid 1(TRPV1)knockout mice.MRPs produced a biphasic effect on human salt taste perception and on the CT responses in rats and wild-type mice in the presence of NaCI+benzamil(Bz,a blocker of epithelial Na~+channels),enhancing the NaCI response at low concentrations and suppressing it at high concentrations.The effectiveness of MRPs as salt taste enhancers varied with the conjugated sugar moiety3Agalacturonic acid=glucosamine>xylose>fructose>giucose.The concentrations at which MRPs enhanced human salt taste were significantly lower than the concentrations of MRPs that produced increase in the NaCI CT response.Elevated temperature,resiniferatoxin,capsaicin,and ethanol produced additive effects on the NaCI CT responses in the presence of MRPs.Elevated temperature and ethanol also enhanced human salt taste perception.N-(3-methoxyphenyl)-4-chlorocinnamid(a blocker of TRPVIt)inhibited the Bz-insensitive NaCI CT responses in the absence and presence of MRPs.TRPV1 knockout mice demonstrated no Bz-insensitive NaCI CT response in the absence or presence of MRPs.The results suggest that MRPs modulate human salt taste and the NaCI+Bz CT responses by interacting with TRPVIt.