Geschmack ist vorhersagbar: Mit FlavorMiner. FlavorMiner heißt das Tool, das IPB-Chemiker und Partner aus Kolumbien jüngst entwickelt haben. Das Programm kann, basierend auf maschinellem Lernen (KI), anhand der…
Seit Februar 2021 bietet Wolfgang Brandt, ehemaliger Leiter der Arbeitsgruppe Computerchemie am IPB, sein Citizen Science-Projekt zur Pilzbestimmung an. Dafür hat er in regelmäßigen Abständen öffentliche Vorträge zur Vielfalt…
Bojahr, J.; Obst, K.; Brockhoff, A.; Reichelt, K.; Brandt, W.; Pienkny, S.; Ley, J. P.; Wessjohann, L.; Meyerhof, W.;Interaction of novel sweeteners from Mycetia balansae with the human sweet taste receptorHofmann, T., et al., eds.253-257(2014)
In times where overweight and diabetes are major health issues, the demand for taste–optimized low-calorie sweeteners and sweetness enhancers is increasing. The consumer’s preference for natural food ingredients has enforced the search for natural sweeteners. A potential source of such a natural non-nutritive sweetener is the Vietnamese plant Mycetia balansae, which is used for sweetening by locals. We have identified the sweet principle of Mycetia balansae using sensory-guided analysis and characterized its action on the human sweet taste receptor with an integrated approach combining homology modelling and cell-based functional receptor expression.
Bücher und Buchkapitel
Backes, M.; Vössing, T.; Aust, S.; Pienkny, S.; Brandt, W.; Wessjohann, L.; Ley, J. P.;Identification of nitrogen-containing flavonoids as a potent bitter masker supported by combined gustophore modeling and docking studiesHofmann, T., et al., eds.29-34(2014)
Combining (i) a pharmacophore model based on bitter masking actives related to homoeriodictyol and (ii) a homology model of the broadly tuned human bitter receptor hTAS2R10, some new scaffolds for bitter masking compounds based on neoisoflavonoids were deduced. The masking activities of the compounds were predicted via docking of their energy minimized conformers into the putative binding site and subsequent careful analysis of receptor distortion and the number of potential hydrogen bridge bonds. Whereas weak binding candidates showed no masking effect against 500 ppm caffeine, the neoisoflavonoids 3 and 4 and the azaneoisoflavonoids 6 and 7 were able to reduce the bitterness of caffeine by 14 to 34%. Moreover, the new maskers could effectively reduce the bitterness of 100 ppm naringine by about 40-50%.