苦味传递机制与苦味肽研究进展

Review in bitter taste transfer mechanism and bitter peptides

摘要: 味觉是人类的重要生理功能之一。人类能够识别五种基本味:苦味、咸味、酸味、甜味和鲜味。由食物蛋白水解产生的苦味肽成为研究热点。本文主要从苦味的信号传递机制、苦味肽结构特点、苦味肽消除或降低的方法等三个主要方面综述了苦味肽的研究进展,以期为低苦味食品开发研究提供参考。

Abstract: Sense of taste is an important physiological function of mankind. Five basic taste sensations are recognized by humans:bitter, salty, sour, sweet, and umami. The bitter peptides produced by the hydrolysis of food proteins have become a research hotspot. Three main research progresses of bitter peptides were reviewed:bitter taste transfer mechanism, bitter peptides structural characteristic and bitter peptides elimination or reduction to provide a reference for low bitter food development research.