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Chemical Senses 23: 303-307,
© 1998 Oxford University Press
Reduction of the Suppressive Effects of Gurmarin on Sweet Taste Responses by Addition of β-Cyclodextrin
Department of Oral Physiology, Asahi University School of Dentistry Hozumi, Motosu, Gifu 501-02 Japan 1 Department of Physiology, Faculty of Medicine, Tottori University Yonago, Tottori 683, Japan
Correspondence to be sent to: Yuzo Ninomiya, Department of Oral Physiology Asahi University School of Dentistry, Hozumi Motosu, Gifu 501-02, Japan. e-mail: bye01407{at}niftyserve.or.jp
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Abstract |
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Cyclodextrins (CDs) have the remarkable ability to form inclusion complexes with a wide variety of guest molecules. In the present study, possible influences of CDs on gurmarin inhibition of the chorda tympani responses to sucrose were examined in C57BL mice. Responses to sucrose were suppressed to 
50% of control by treatment of the tongue with 30 µg/ml (7.1 µM) gurmarin. Rinsing the tongue with 1 5 mM β-CD after gurmarin gave rapid recovery of the suppressed sucrose responses to 85% of control, whereas 15 mM 
- or 
-CD did not. When gurmarin was mixed with β-CD, the suppressive effects of gurmarin on sucrose responses were largely reduced. No such reduction was observed for mixtures with - and -CD. Gurmarin includes tyrosine and tryptophan residues whose aromatic rings are directed outward and can probably form inclusion complexes with β-CD. Therefore, the observed reduction of the effects of gurmarin may be due to steric hindrances in inclusion complexes of gurmarin with β-CD that may interfere with gurmarin binding to sweet taste receptors.
Accepted 19 January 1998
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