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KR-102961751-B1 - Composition for increasing sweet taste of sweetener comprising feruloyl putrescine as effective component and uses thereof

KR102961751B1KR 102961751 B1KR102961751 B1KR 102961751B1KR-102961751-B1

Abstract

The present invention relates to a composition for enhancing the sweetness of a sweetener containing feruloyl putrescine as an active ingredient, a method for manufacturing a processed food with enhanced sweetness characterized by mixing feruloyl putrescine with a processed food containing the composition and a food containing a sweetener, and a processed food with enhanced sweetness manufactured by the said method.

Inventors

  • 김현진
  • 최누리
  • 김상숙
  • 박석만
  • 박요섭
  • 한승갑
  • 윤수현
  • 김동신
  • 정성만
  • 조성호
  • 안지현
  • 이선
  • 안정현
  • 김보경
  • 이제은

Assignees

  • 경상국립대학교산학협력단
  • 대한민국(농촌진흥청장)

Dates

Publication Date
20260508
Application Date
20230621

Claims (10)

  1. It contains feruloyl putrescine or a food-grade salt thereof as an active ingredient, Here, the feruloyl putrescine is included at 0.05% of the sugar to be used, A composition for enhancing the sweetness of sugar, characterized in that when the sugar concentration is 2.5 weight%, the addition of feruloyl putrescine increases the sweetness intensity by more than two times compared to the same sugar concentration.
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  4. It contains a mixture of sugar and feruloyl putrescine as an active ingredient, Here, the feruloyl putrescine is mixed at 0.05% based on the total weight of the sugar, and A sweetness-enhancing composition characterized by the addition of feruloyl putrescine when the sugar concentration is 2.5 weight%, thereby increasing the sweetness intensity by more than two times compared to the same sugar concentration.
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Description

Composition for increasing sweet taste of sweetener comprising feruloyl putrescine as an effective component and uses thereof The present invention relates to a composition for enhancing the sweetness of a sweetener containing feruloyl putrescine as an active ingredient and the use thereof. Sugar has long been widely used as a sweetener in food to provide sweetness. However, in line with recent health benefits and the growing awareness of low-calorie options, there is a demand for the use of alternative sweeteners—such as high-intensity sweeteners or low-calorie sweeteners—instead of sugar, which is a cause of obesity and diabetes. Currently, alternative sweeteners used to replace sugar can be broadly classified into artificial sweeteners, including aspartame and saccharin, and natural sweeteners, including sweetener proteins, sugar alcohols, and oligosaccharides. However, as problems regarding these substances are consistently raised, there is a growing demand for new substances to replace sweetness. One of these is the sweetness enhancer (fortifier). While sweetness enhancers themselves do not provide sweetness, they increase the sweetness of conventional sweeteners. Sweetness is perceived through signal transduction initiated by the binding of various sweet substances to T1R2-T1R3, which are G-protein coupled receptor (PCR) sweetness receptors located in the taste cells of the tongue. Sweetness enhancers act by interacting with these sweetness receptors present on the tongue. Once switched on by the sweetener, these receptors remain activated because the sweetness enhancer causes them to respond to low concentrations of the sweetener. Dozens of synthetic or natural enhancers that regulate the structure of these receptors have been pharmacologically studied. Sweeteners acting on the transmembrane domain of T1R3 include cyclamate and neohesperidin dihydrochalcone (NHDC), while sucrose, sucralose, and aspartame are known to bind to T1R2 or T1R3 to produce sweetness. However, while existing sweeteners or artificial sweeteners have exhibited their efficacy by binding to these receptors in various ways, they may have an unpleasant taste or cause side effects as they are synthetic sweeteners. Generally, plant secondary metabolites, including phenolic compounds, terpenoids, and alkaloids, are known to cause bitter or astringent tastes in fruits, foods, and beverages. FP (Feruloyl putrescine) is a derivative of hydroxycinnamic acid among phenolic compounds, which are plant secondary metabolites. It is a compound formed by the combination of ferulic acid and putrescine and is found in citrus fruits, avocados, corn, and potatoes. Although FP series components are known to have antibacterial and antioxidant activities, no studies regarding taste have been reported. Korean Published Patent No. 2017-0102897 discloses a compound, composition, and method for adjusting sweetness, and Korean Registered Patent No. 1758332 discloses a sweetness-enhancing amino acid seasoning composition comprising L-lysine and L-glutamic acid, but these are different from the sweetness-enhancing composition of a sweetener containing feruloyl putrescine as an active ingredient according to the present invention. Figure 1 is a photograph (A) of a feruloyl putrescine (FP) compound and a fraction chromatogram of FP produced by Amberlite XAD-2 resin. Figure 2 shows a chromatogram (A) of feruloyl putrescine (FP) purified by semi-prep-HPLC and a photograph (B) of the purified FP freeze-dried product. Figure 3 shows the results of comparing the UPLC-Q-TOF MS chromatogram (A) and MS spectrum (B) of feruloyl putrescine (FP) standard and purified FP. Figure 4 shows the results of a sensory evaluation of sweetness intensity according to the concentrations of sugar (sucrose) and feruloyl putrescine (FP) (A) and the results of a sensory evaluation of sweetness intensity of a mixture of sugar and FP according to the concentration of FP (B). Figure 5 shows the effect of increasing sweetness based on calcium ion concentration in human taste receptor-induced cells (hT1R2/hT1R3-expressing cells), and is a graph comparing sweetness intensity in relative fluorescence units (△RFU) (*: p <0.05, **: p <0.01, ***: p <0.001, ****: p <0.0001). Figure 5 shows (A) a comparison of sugar (sucrose) or feruloyl putrescine (FP) concentrations, (B) a change in the sweetness of sugar due to FP mixing at different concentrations, (C) a comparison of sugar and FP mixing concentrations, and (D) a comparison with the addition of lactisol and FP to sugar. To achieve the objective of the present invention, the present invention provides a composition for enhancing the sweetness of a sweetener containing feruloyl putrescine or a food-grade acceptable salt thereof as an active ingredient. In the composition for enhancing sweetness of the sweetener of the present invention, the feruloyl putrescine is a compound of the derivative series of hydroxycinnamic acid among phenolic compounds