Yeast extracts (YE) are used in foods because of their aromatic properties and their ability to reduce bitterness. The adenosine 5′-monophosphate (AMP) present in yeast extracts is known to reduce the bitterness of certain compounds.
In partnership with the Biospringer by Lesaffre R&D team, the Centre des sciences du goût et de l’alimentation (Institut Agro Dijon, CNRS, INRAE and Université Bourgogne Franche-Comté) has studied the ability of yeast extracts to inhibit bitter taste receptors (TAS2R) using in vitro cell-based assays.
A screening of bitter taste receptors activated by AMP and two yeast extracts supplied by Biospringer by Lesaffre revealed that both AMP and the AMP-rich yeast extract activated more bitter taste receptors.
The inhibitory effect of this AMP-rich yeast extract on seven bitter taste receptors activated by bitter agonists was studied. These bitter taste receptors were inhibited by at least 40% after treatment with the AMP-rich yeast extract. Competitive and non-competitive inhibition of AMP-rich yeast extract was also demonstrated.
The data collected provide a better understanding of the mechanism of inhibition of bitter taste receptors by AMP-rich yeast extracts, and support their use as a strategy for reducing bitterness in foods and drugs.
“As part of the trend towards a more vegetarian diet, the consumption of legumes is encouraged by their interesting nutritional profile. However, the bitter taste and/or astringency of legumes is sometimes an obstacle to their consumption. Yeast extracts rich in AMP are a particularly suitable solution for developing legume-based products”, stresses Antoine Thomas, Flavor Development Manager.
Summary of the study:
Sources:
*Modulation of bitter taste receptors by yeast extracts – ScienceDirect