Effect of saliva on physical food properties in fat texture perception.

Sensory properties of food drive our food choices and it is generally accepted that lipids greatly contribute to the sensory properties of many foods and consequently to eating pleasure. Many studies have investigated the mechanisms of the fat perception. Unfortunately they used a variety of methods and products, thereby making generalization very difficult.

Peptides from Lactobacillus hydrolysates of bovine milk caseins inhibit prolyl-peptidases of human colon cells.

Prolyl-rich peptides derived from hydrolysates of bovine caseins have been previously shown to inhibit angiotensin converting enzyme (ACE) activity, suggesting that they may also be able to inhibit the enzymatic activities of prolyl-specific peptidases. This study shows that peptides derived from α(S1)-casein and β-casein inhibited the enzymatic activities of purified recombinant matrix metalloprotease (MMP)-2, MMP-7, and MMP-9. The inhibitory efficacy was sequence-dependent.

Identification of LDL-receptor transcription stimulating peptides from soybean hydrolysate in human hepatocytes.

Soybean protein and its hydrolysate have been reported to have cholesterol-lowering property, but the responsible components are still largely unknown. In previous study, we found that soybean protein hydrolysate (SPH) prepared with the protease from Bacillus amyloliquefaciens FSE-68, strongly stimulates transcription of low density lipoprotein receptor (LDL-R). To identify LDL-R transcription stimulating peptides in human hepatocytes, the SPH was fractionated with gel permeation chromatograpy and the active fraction was further separated by using reverse-phase chromatography.

When machine tastes coffee: instrumental approach to predict the sensory profile of espresso coffee.

A robust and reproducible model was developed to predict the sensory profile of espresso coffee from instrumental headspace data. The model is derived from 11 different espresso coffees and validated using 8 additional espressos. The input of the model consists of (i) sensory profiles from a trained panel and (ii) on-line proton-transfer reaction mass spectrometry (PTR-MS) data.

Lipid deposition on the tongue after oral processing of medium-chain triglycerides and impact on the perception of mouthfeel.

Lipids between the tongue and palate strongly contribute to the sensory impact of a product. Mouthfeel is a sensory attribute responsible for distinguishing reduced fat from full fat food products. The aim of this work was to quantify the distribution, deposition, and retention of lipids on the tongue and palate upon oral processing and relate this to texture.