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Article

A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods

Department of Food and Nutritional Sciences, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
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Foods 2021, 10(1), 151; https://doi.org/10.3390/foods10010151
Received: 27 November 2020 / Revised: 7 January 2021 / Accepted: 9 January 2021 / Published: 13 January 2021
(This article belongs to the Section Food Analytical Methods)
The quantitation of pungency is difficult to achieve using sensory tests because of persistence, accumulation, and desensitization to the perception of pungency. Transient receptor vanilloid 1 (TRPV1), which is a chemosensory receptor, plays a pivotal role in the perception of many pungent compounds, suggesting that the activity of this receptor might be useful as an index for pungency evaluation. Although Ca2+-sensitive fluorescence dyes are commonly used for measuring human TRPV1 (hTRPV1) activity, their application is limited, as foods often contain fluorescent substances that interfere with the fluorescent signals. This study aims to design a new pungency evaluation system using hTRPV1. Instead of employing a fluorescent probe as the Ca2+ indicator, this assay system uses the luminescent protein aequorin. The luminescence assay successfully evaluated the hTRPV1 activity in foods without purification, even for those containing fluorescent substances. The hTRPV1 activity in food samples correlated strongly with the pungency intensity obtained by the human sensory test. This luminescence-based hTRPV1 assay system will be a powerful tool for objectively quantifying the pungency of spicy foods in both laboratory and industrial settings. View Full-Text
Keywords: pungency evaluation; TRPV1; luminescence assay; spicy foods; flavor evaluation pungency evaluation; TRPV1; luminescence assay; spicy foods; flavor evaluation
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MDPI and ACS Style

Matsuyama, M.; Terada, Y.; Yamazaki-Ito, T.; Ito, K. A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods. Foods 2021, 10, 151. https://doi.org/10.3390/foods10010151

AMA Style

Matsuyama M, Terada Y, Yamazaki-Ito T, Ito K. A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods. Foods. 2021; 10(1):151. https://doi.org/10.3390/foods10010151

Chicago/Turabian Style

Matsuyama, Minami, Yuko Terada, Toyomi Yamazaki-Ito, and Keisuke Ito. 2021. "A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods" Foods 10, no. 1: 151. https://doi.org/10.3390/foods10010151

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