Beef Peptides Block Bitter Tastes
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From burgers to steaks, beef has a long history of being a delicious part of dinner. But what if that pleasant experience of eating beef could extend beyond the dinner plate? Now, one group reports in ACS’ Journal of Agricultural and Food Chemistry that beef protein, when broken down into peptides, can block bitter taste receptors on the tongue. Such peptides could someday be used to make other foods and even medicines taste better.
Most people try to avoid bitter flavors because they find them to be unpleasant. But some healthful foods are bitter, as are some medications. So, the food and pharmaceutical industries have been looking at ways to reduce or eliminate bitter sensations, which are detected in humans by 25 receptors known as T2Rs. Only a few inhibitors of T2R activity have been identified so far. In recent years, bioactive peptides created from breaking down food proteins, through a process known as enzymatic hydrolysis, have gained attention for reducing bitterness and inflammation. Because beef proteins have been shown to generate desirable flavor-promoting peptides, Prashen Chelikani, Rotimi E. Aluko and colleagues wanted to see if these peptides could block bitter tastes.
The researchers hydrolyzed beef protein with six different enzymes: alcalase, chymotrypsin, trypsin, pepsin, flavourzyme and thermoase. Peptides produced from trypsin and pepsin digestion were the most effective in reducing the intensity of the bitterness of quinine in a test with an electronic tongue. These peptides were also the longest, which suggests that peptide size might play an important role. The group notes this could impact not only the food industry but the pharmaceutical industry as well.
This article has been republished from materials provided by the American Chemical Society. Note: material may have been edited for length and content. For further information, please contact the cited source.
Reference
Beef Protein-Derived Peptides as Bitter Taste Receptor T2R4 Blockers. Chunlei Zhang, Adeola M. Alashi, Nisha Singh, Kun Liu, Prashen Chelikani, and Rotimi E. Aluko. J. Agric. Food Chem., 2018, 66 (19), pp 4902–4912, DOI: 10.1021/acs.jafc.8b00830.
