Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 10, 2005, Pages 1951-1957

  Sugai, Etsuko ^a   Morimitsu, Yasujiro ^a   Iwasaki, Yusaku ^b   Morita, Akihito ^b   Watanabe, Tatsuo ^b   Kubota, Kikue ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b UNIVERSITY OF SHIZUOKA   (Japan)

Author keywords

Japanese pepper; Pungency; Rat TRPV1; Sanshool; Scoville unit

Indexed keywords

ACTIVATION ANALYSIS; CELLS;

JAPANESE PEPPER; PUNGENCY; RAT TRPV1; SANSHOOL; SCOVILLE UNIT;

FOOD PRODUCTS;

AMIDE; SANSHOOL; TRPV1 PROTEIN, RAT; VANILLOID RECEPTOR;

ADULT; ANIMAL; ARTICLE; CHEMICALLY INDUCED DISORDER; CHEMISTRY; DRUG POTENTIATION; FEMALE; HUMAN; HYPESTHESIA; METABOLISM; PAIN; PERCEPTION; PHYSIOLOGY; PIPERACEAE; RAT; TASTE; TASTE ACUITY;

ADULT; AMIDES; ANIMALS; FEMALE; HUMANS; HYPESTHESIA; PAIN; PERCEPTION; PIPERACEAE; RATS; TASTE; TASTE THRESHOLD; TRPV CATION CHANNELS;

EID: 27644450857     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.69.1951     Document Type: Article

References (19)

1. Crombie, L., and Shar, J. D., Amides of vegetable origin. Part VII. Synthesis of N-isobutyldodeca-trans-2: trans-4: trans-8- and trans-2: trans-4: cis-8-trienamide and their relation to sanshool I. J. Chem. Soc., 4244-4249 (1955).
2. Crombie, L., and Tayler, J. L., Amides of vegetable origin. Part VIII. The constitution and configuration of the sanshools. J. Chem. Soc., 2760-2766 (1957).
3. Yasuda, I., Takeya, K., and Itokawa, H., Two pungent principles isolated from the pericarps of Zanthoxyum ailanthoides. Chem. Pharm. Bull., 29, 1791-1793 (1981).
4. Yasuda, I., Takeya, K., and Itokawa, H., Distribution of unsaturated aliphatic acid amides in Japanese Zanthoxylum species. Photochemistry, 21, 1295-1298 (1982).
5. Yasuda, I., Takeya, K., and Itokawa, H., Evaluation of Chinese Zanthoxyli Fructus commercially available in Japan by pungent principles and essential oil constituents. Shoyakugaku Zasshi (in Japanese), 36, 301-306 (1982).
6. Mizutani, K., Fukunaga, Y., Tanaka, O., Takasugi, N., Saruwatari, Y., Fuwa, T., Yamauchi, T., Wang, J., Jia, M.-R., Li, F.-Y., and Ling, Y.-K., Amides from Huajiao, pericarps of Zanthoxylum bungeanum MAXIM. Chem. Pharm. Bull., 36, 2362-2365 (1988).
7. Kashiwada, Y., Ito, H., Mase, I., Komatsu, K., Namba, T., and Ikeshiro, Y., Amides of the fruit of Zanthoxylum spp. Phytochemistry, 44, 1125-1127 (1997).
8. Govindarajan, V. S., Pungency: the stimuli and their evaluation. In "Food Taste Chemistry" Vol. 115, ed. Bondreau, J. C., ACS Symposium Series, American Chemical Society, Washington, D.C., pp. 53-91 (1979).
9. Young, X., and Eilerman, R. G., Pungent principal Alpinia galangal (L.) Swatz and its applications. J. Agric. Food Chem., 47, 1657-1662 (1999).
10. Abe, M., Ozawa, Y., Uda, Y., Yamada, Y., Morimitsu, Y., Nakamura, Y., and Osawa, T., Labdane-type diterpene dialdehyde, pungent principle of myoga, Zingiber mioga Roscoe. Biosci. Biophys. Biochem., 66, 2698-2700 (2002).
11. Caterina, M. J., Schumacher, M. A., Tominaga, M., Rosen, T. A., Levine, J. D., and Julius, D., The capsaicin receptor: a heat-activated ion channel in the pain pathway. Nature, 389, 816-824 (1997).
12. Witte, D. G., Cassar, S. C., Masters, J. N., Esbenshade, T., and Hancock, A. A., Use of a fluorescent imaging plate reader-based calcium assay to assess pharmacological differences between the human and rat vanilloid receptor. J. Biomol. Screen., 7, 466-475 (2002).
13. Tominaga, M., Caterina, M. J., Malmberg, A. B., Rosen, T. A., Gilbert, H., Skinner, K., Raumann, B. E., Basbaum, A. I., and Julius, D., The cloned capsaicin receptor integrates multiple pain-producing stimuli. Neuron, 21, 531-543 (1998).
14. Koido, Y., and Kunieda, S., Relation between words and oral sensations for sensory evaluation in spices: difficulties of oral linguistic expression. Nikkagiren Sensory Evaluation Symposium (in Japanese), 289-296 (1982).
15. ASTA 21.0 method. In "Official Analytical Methods of the American Spice Trade Association (ASTA) Fourth Edition", American Spice Trade Association, Inc., Englewood Cliffs, New Jersey, p. 93 (1997).
16. Green, B. G., Sensory interactions between capsaicin and temperature in the oral cavity. Chem. Senses, 11, 371-386 (1985).
17. Sizer, F., and Harris, N., The influence of common food additives and temperature on threshold perception of capsaicin. Chem. Senses, 10, 279-286 (1985).
18. Bryant, B. P., and Mezine, I., Alkylamides that produce tingling paresthesia activate tactile and thermal trigeminal neurons. Brain Res., 842, 452-460 (1999).
19. Cliff, M., and Heymann, H., Descriptive analysis of oral pungency. J. Sens. Studies, 7, 279-290 (1992).