Conformational entropy of hyaluronic acid contributes to taste enhancement

• Main Authors: Huang, Xueyao, Hu, Jinhua, Chen, Guangxue, Liang, Yongxue, Koh, Cheryl Jie Yan, Liu, Dingrong, Chen, Xing, Zhou, Peng
• Other Authors: School of Materials Science and Engineering
• Format: Article
• Language: English
• Published: 2023
• Subjects: Engineering::Materials; Hyaluronic Acid; Conformational Entropy
• Online Access: https://hdl.handle.net/10356/172147
• Institution: Nanyang Technological University

Natural taste/flavor enhancers are essential ingredients that could potentially address condiments overconsumption. For the first time, we report that hyaluronic acid (HA) could modulate taste perception, governed by the dynamic interactions among taste compounds, mucin, and HA. Various conformations of HA impact taste perception. The high molecular weight (Mw) of 1090 kDa HA inhibits the sense of taste due to its increased viscosity, which hinders the penetration of Na+ into the mucin layer. HA with low and medium Mw (100 kDa, 400 kDa) could enhance taste perception. Isothermal titration calorimetry analysis confirms the stronger binding between mucin and HA. The intensity of their interaction increases as the Mw of HA increases from 8 kDa to 400 kDa. Quartz crystal microbalance with dissipation characterization further indicates that the rigid conformation of 100 kDa HA facilitates the binding of Na+ with taste receptors, thereby enhancing taste perception. The flexible conformation of 400 kDa HA may conceal the taste receptor cells, reducing taste enhancement. Our work advances the understanding of conformational entropy of natural mucoadhesion and mucopenetration polymers, which lays the foundation for their potential use as taste enhancers.