Can cornelian cherry mask bitter taste of probiotic chocolate? Human TAS2R receptors and a sensory study with comprehensive characterisation of new functional product

PLoS One. 2021 Feb 8;16(2):e0243871. doi: 10.1371/journal.pone.0243871. eCollection 2021.

Abstract

Cornelian cherry (Cornus mas L.) fruits are a valuable source of bioactive compounds that are responsible for the perception of bitter taste of chocolate products. The aim of the study was to validate the inhibitory effect of Cornus mas on the TAS2R3 and TAS2R13 bitter taste receptors and to assess the effect of masking the bitter taste of dark chocolate with the help of the sensory panel. Dark chocolate was prepared with an addition of 5% of freeze-dried cornelian cherry fruits and 108 CFU/g of Bacillus coagulans probiotic strains. Effect on the TAS2R receptors was evaluated in specially transfected HEK293T cells, and the inhibition ratio was measured using the calcium release test. Moreover, the total polyphenol content, antioxidant activity and simulated intestinal in vitro digestion were determined for the samples. The tested chocolate products were rich in chlorogenic, caffeic and sinapic acids. The addition of cornelian cherry positively affected the antioxidant activity. The phytochemicals of Cornus mas decreased the TAS2R13 activity by 132% after a 2-minute interaction and, % at the same time, inhibited the TAS2R3 activity by 11.5. Meanwhile, chocolate with the addition of fruit was less bitter according to the sensory panel.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Bacillus coagulans / cytology
  • Chocolate* / analysis
  • Cornus / chemistry
  • Cornus / metabolism*
  • Dietary Supplements / analysis
  • Flavoring Agents / chemistry
  • Flavoring Agents / metabolism*
  • Freeze Drying
  • Fruit / chemistry
  • Fruit / metabolism
  • HEK293 Cells
  • Humans
  • Phytochemicals / chemistry
  • Phytochemicals / metabolism
  • Probiotics* / analysis
  • Receptors, G-Protein-Coupled / metabolism*
  • Taste
  • Taste Perception

Substances

  • Flavoring Agents
  • Phytochemicals
  • Receptors, G-Protein-Coupled
  • TAS2R3 protein, human
  • taste receptors, type 2

Grants and funding

This work was co-financed as a development-application project (J.K-C.): “Functional chocolate lines with cornelian cherry fruit preparations, as a matrix for pro-health ingredients”, conducted within “Innovation Incubator” program, realized as a part of out-competition project of Ministry of Science and Higher Education: “Support in management of scientific research and results commercialization of R&D works in scientific centers and entrepreneurships”, co-financed with sources of European Union in range of Intelligent Development Operational Program 2014–2020 (Act 4.4) MNiSW/2019/170/RID. www.gov.pl/web/science/ This work was co-financed (J.K-C.) with grant POIR.04.01.02-00-0059/17 from the National Centre for Research and Development in Poland (www.ncbr.gov.pl). Publication was co-financed within the framework of the Polish Ministry of Science and Higher Education’s program: “Regional Initiative Excellence” in the years 2019–2022 (No. 005/RID/2018/19)”, financing amount 12 000 00 PLN. www.gov.pl/web/science/ The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.