Quantitative evaluation of the bitterness of commercial medicines using a taste sensor

The bitterness of 11 commercial medicines was evaluated both by a multichannel taste sensor and in human gustatory sensation tests with 15 volunteers. For basic drugs with amino groups in the molecule, such as quinine, there was a comparatively strong relative response electric potential (mV) of channels 1 or 2, those containing negatively charged membranes and the bitterness determined by human gustatory sensation tests. The suppression of the bitterness of quinine by sucrose and aspartame could be quantified using the artificial taste sensor and the results concurred with those from gustatory sensation tests. The usefulness of the sensor was thus confirmed for this type of compound. Anionic drugs, such as diclofenac sodium or salicylic acid gave rise in a negative response electric potential in channels 5 or 6, those containing positively charged membrane, seemed to be useful information even though their tastes are being sour rather than bitter. For drugs with both an amino (cationic) group and carboxylic acid (anionic) group in the molecule, such as theophylline, caffeine, and metronidazole, the relative response electric potential (mV) of channels containing negatively charged membranes was not increased, even though bitterness was observed in human gustatory sensation tests. Therefore, a different design of membrane component is required for more general evaluation of the bitterness of various medicines.     

A new method for evaluating the bitterness of medicines by semi-continuous measurement of adsorption using a taste sensor

We describe a new method for the evaluation of the bitterness of medicines by semi-continuous measurement of adsorption using a multichannel taste sensor or 'electric tongue'. The bitterness of 10 basic medicines was evaluated by both the taste sensor and in human gustatory sensation tests with 11 volunteers. The sensor part of the taste sensor consists of eight electrodes made of lipid/polymer membranes. Three variables were obtained from the taste sensor data: sensor output (S), the change of membrane potential caused by adsorption, corresponding to aftertaste (C), and the ratio C/S. These variables were used to predict an estimated bitterness score in multiple regression analysis. Semi-continuous measurement of C (every 30 s up to 150 s) was adopted as an additional explanatory variable, and the attenuation rate of C was defined as C'. These data were also subjected to multiple regression analysis. The correlation coefficient (r) estimated for the bitterness score predicted by the taste sensor, using C' for channel 2 and C/S for channel 4, and the score obtained by human gustatory sensation, was 0.824. This value was greater than that obtained using C/S for both channels 2 and 4 (0.734). The method described in the present study seems to offer good predictability for the evaluation of bitterness.     

The effect of various substances on the suppression of the bitterness of quinine-human gustatory sensation,binding, and taste sensor studies

The purpose of this study was to quantify the degree of suppression of the perceived bitterness of quinine by various substances and to examine the mechanism of bitterness suppression. The following compounds were tested for their ability to suppress bitterness: sucrose, a natural sweetener; aspartame, a noncaloric sweetener; sodium chloride (NaCl) as the electrolyte; phosphatidic acid, a commercial bitterness suppression agent; and tannic acid, a component of green tea. These substances were examined in a gustatory sensation test in human volunteers, a binding study, and using an artificial taste sensor. Sucrose, aspartame, and NaCl were effective in suppressing bitterness, although at comparatively high concentrations. An almost 80% inhibition of bitterness (calculated as concentration %) of a 0.1 mM quinine hydrochloride solution required 800 mM of sucrose, 8 mM of aspartame, and 300 mM NaCl. Similar levels of bitterness inhibition by phosphatidic acid and tannic acid (81.7, 61.0%, respectively) were obtained at much lower concentrations (1.0 (w/v)% for phosphatidic acid and 0.05 (w/v)% for tannic acid). The mechanism of the bitterness-depressing effect of phosphatidic acid and tannic acid was investigated in terms of adsorption and masking at the receptor site. With phosphatidic acid, 36.1% of the bitterness-depressing effect was found to be due to adsorption, while 45.6% was due to suppression at the receptor site. In the case of 0.05 (w/v)% tannic acid, the total bitterness-masking effect was 61.0%. The contribution of the adsorption effect was about 27.5% while the residual masking effect at the receptor site was almost 33%. Further addition of tannic acid (0.15 (w/v)%), however, increased the bitterness score of quinine, which probably represents an effect of the astringency of tannic acid itself. Finally, an artificial taste sensor was used to evaluate or predict the bitterness-depressing effect. The sensor output profile was shown to reflect the depressant effect at the receptor site rather well. Therefore, the taste sensor is potentially useful for predicting the effectiveness of bitterness-depressant substances.     

Fast and quantitative analysis of branched-chain amino acids in biological samples using a pillar array column

In this study, a fast and quantitative determination method for branched-chain amino acids (BCAAs), namely leucine, isoleucine, and valine, was developed using a pillar array column. A pillar array column with low-dispersion turns was fabricated on a 20?×?20-mm² microchip using multistep ultraviolet photolithography and deep reactive ion etching. The BCAAs were fluorescently labeled with 4-fluoro-7-nitro-2,1,3-benzoxadiazole (NBD-F), followed by reversed-phase separation on the pillar array column. The NBD derivatives of the three BCAAs and an internal standard (6-aminocaproic acid) were separated in 100 s. The calibration curves for the NBD-BCAAs had good linearity in the range of 0.4–20 μM, using an internal standard. The intra- and interday precisions were found to be in the ranges of 1.42–3.80 and 2.74–6.97 %, respectively. The accuracies for the NBD-BCAA were from 90.2 to 99.1 %. The method was used for the analysis of sports drink and human plasma samples. The concentrations of BCAAs determined by the developed method showed good agreements with those determined using a conventional high-performance liquid chromatography system. As BCAAs are important biomarkers of some diseases, these results showed that the developed method could be a potential diagnostic tool in clinical research.     

Synthesis and characterization of uranium (IV) complexes with various amino acids

Complexes of uranium in its IV oxidation state, using cysteine, glycine, serine and aspartic acid as ligands, have been synthesized. Semi-microanalysis of the complexes indicate 1:1 metal to ligand ratio for all the synthesized complexes. Infrared spectra of solid complexes have been employed to establish the groups, coordinated to the metal ion. Effective magnetic moment of the complexes were also estimated.     

Analysis of amino acids and proteins using a poly(methyl methacrylate) microfluidic system

Plastic microchips are very promising analytical devices for the high-speed analysis of biological compounds. However, due to its hydrophobicity, their surface strongly interacts with nonpolar analytes or species containing hydrophobic domains, resulting in a significant uncontrolled adsorption on the channel walls. This paper describes the migration of fluorescence-labeled amino acids and proteins using the poly(methyl methacrylate) microchip. A cationic starch derivative significantly decreases the adsorption of analytes on the channel walls. The migration time of the analytes was related to their molecular weight and net charge or pI of the analytes. FITC-BSA migrated within 2 min, and the theoretical plate number of the peak reached 480,000 plates/m. Furthermore, proteins with a wide range of pI values and molecular weights migrated within 1 min using the microchip.     

A comparative study of HPLC and TLC separation of amino acids using Cu(II) ion

Separation of amino acids using Cu(II) by RP-HPLC and impregnated TLC is reported. For HPLC the sample mixture of amino acids containing copper (II) was injected into the column while for TLC the silica gel plates were impregnated with Cu(II). The mobile phase used in HPLC was acetate buffer (0.3 M , pH 6.0)-acetonitrile (9:1, v/v), and that in TLC was acetate buffer (0.3 M , pH 6.0):acetonitrile-n-butanol (12:5:10, by vol.). The results have been compared and discussed.     

Empirical and ab initio calculations of thermochemical parameters of amino acids: IV. Non-Typical amino acids: Hydroxyamino acids, thioamino acids, and heterocyclic amino(imino) acids

Using a set of computational methods we calculated the basic thermochemical characteristics of the fifteen non-typical L-??-amino acids of hydroxyaminocarboxylic and thioaminomonocarboxylic series, and of some heterocyclic amino(imino)carboxylic acids.     

Comparison of the conformational behavior of amino acids and N-acetylated amino acids: a theoretical and matrix-isolation FT-IR study of N-acetylglycine

Within the structure determination task for peptides, which is of large interest due to the relation between structure and functionality, infrared spectra can provide detailed information on the conformational behavior. The conformational landscape ofN-acetylgycine has been studied by a combined theoretical and matrix-isolation FT-IR study. The acetylation simulates an amino acid a peptide bond. Four stable conformations were found at the MP2/6-31++G** level of theory. Among these, only one contains an intramolecular H-bond that has a small abundance at the considered temperature. Apart from this one, three other different conformations could be detected in an Ar matrix. The experimental rotamerization constants NAG2 ? NAG1 and NAG3 ? NAG1 could be estimated. The values of the rotamerization constants as well as the mean frequency deviation of N-acetylglycine were combined with previously obtained data of other N-acetylated amino acids and they appeared to be similar to the data for nonsubstituted amino acids. This suggests that the used methodology can be in the future applied to investigate small peptides. Analysis of H-bond frequency shifts and distance demonstrates that the intramolecular H-bonds in N-acetylated amino acids are stronger compared to those in nonsubstituted amino acids.     

Determination of aromatic and branched-chain amino acids in plasma by HPLC with electrogenerated Ru(bpy)3(3+) chemiluminescence detection

An HPLC method is described for the electrochemiluminescence (ECL) detection of amino acids, following cycloaddition reaction of their amino groups with divinyl sulfone (DVS), using electrogenerated tris(bipyridine)ruthenium(III). The derivatization reaction conditions were examined, with the optimum conditions found to be 40 mM DVS (pH 8.0) at 50 degrees C for 15 min. Detection limits for the 15 amino acids examined varied greatly (0.04-8.0 pmol) using a standard solution by flow injection analysis (FIA). These optimized conditions were used for HPLC determination of the amino acids in human plasma. A linear relationship was obtained up to 100 pmol on a column for aromatic and branched-chain amino acids. Recoveries of Tyr, Met, Val, Leu, Ile, Phe and Trp when added to human plasma (1 micromol/10 ml plasma, n=5) were 101.5+/-1.1, 99.0+/-1.2, 98.0+/-1.4, 101.1+/-1.6, 95.1+/-1.6, 99.2+/-1.5 and 97.7+/-1.3 % (mean+/-S.D.) respectively. The concentrations of the amino acids in the plasma are in good agreement with other published data.     

RuO2-wired high-rate nanoparticulate TiO2 (anatase): Suppression of particle growth using silica

To enhance the high-rate capability (up to 120 C, 20 A/g) of nanoparticulate TiO₂ (anatase) formed by thermal treatment of protonated TiO₂ nanotubes, we used two types of additives: RuO₂ as an electron-conductive material [Y.-G. Guo, Y.-S. Hu, W. Sigle, J. Maier, Adv. Mater. 19 (2007) 2087] and silica as a suppressant of particle growth during heat treatment. We show systematically that both additives, when used separately, improve the high-rate performance of anatase by 25–55 mA h/g at 60 C. The combined use of both additives in a total amount of merely 2.5 wt.% leads to an improvement of more than 70 mA h/g at 60 C. The underlying mechanisms for these significant effects are briefly discussed.     

Reactivity trends of cobalt(III) complexes towards various amino acids based on the properties of the amino acid alkyl chains

The reactivity of the cobalt(III) complexes dichlorido[tris(2‐aminoethyl)amine]cobalt(III) chloride, [CoCl₂(tren)]Cl, and dichlorido(triethylenetetramine)cobalt(III) chloride, [CoCl₂(trien)]Cl, towards different amino acids (l ‐proline, l ‐asparagine, l ‐histidine and l ‐aspartic acid) was explored in detail. This study presents the crystal structures of three amino acidate cobalt(III) complexes, namely, (l ‐prolinato‐κ²N,O)[tris(2‐aminoethyl)amine‐κ⁴N,N′,N′′,N′′′]cobalt(III) diiodide monohydrate, [Co(C₅H₈NO₂)(C₆H₁₈N₄)]I₂·H₂O, I , (l ‐asparaginato‐κ²N,O)[tris(2‐aminoethyl)amine‐κ⁴N,N′,N′′,N′′′]cobalt(III) chloride perchlorate, [Co(C₄H₇N₂O₃)(C₆H₁₈N₄)](Cl)(ClO₄), II , and (l ‐prolinato‐κ²N,O)(triethylenetetramine‐κ⁴N,N′,N′′,N′′′)cobalt(III) chloride perchlorate, [Co(C₄H₇N₂O₃)(C₆H₁₈N₄)](Cl)(ClO₄), V . The syntheses of the complexes were followed by characterization using UV–Vis spectroscopy of the reaction mixtures and the initial rates of reaction were obtained by calculating the slopes of absorbance versus time plots. The initial rates suggest a stronger reactivity and hence greater affinity of the cobalt(III) complexes towards basic amino acids. The biocompatibility of the complexes was also assessed by evaluating the cytotoxicity of the complexes on cultured normal human fibroblast cells (WS1) in vitro. The compounds were found to be nontoxic after 24 h of incubation at concentrations up to 25 mM.     

Selective and sensitive ratiometric detection of Hg(II) ions using a simple amino acid based sensor

Synthesis of a novel pyrene derivative sensor (Py-Met) based on amino acid and its fluorescent behavior for Hg(II) in water was investigated. Upon Hg(II) binding, the Py-Met-bearing sulfonamide group exhibited a considerable excimer emission at 480 nm along with a decrease of monomer emission at 383 nm. Py-Met allows a selective and sensitive ratiometric detection of Hg(II) without any interference from other metal ions.     

Porosity characteristics and pore developments of various particle sizes palm kernel shells activated carbon (PKSAC) and its potential applications

The adsorption behaviour and the micro- and mesopore size distributions of commercial palm kernel shell activated carbons (PKSAC) and other commercial activated carbon are characterized. The results showed that PKSAC are predominantly microporous materials, where micropores account 68–79% of total porosity. On the other hand, commercial activated carbons: Norit SX Plus, Calgon 12×40, and Shirasagi “A” activated carbons contained high mesopore fraction ranging from 33 to 52%. The analysis showed that the degree of mesoporosity of PKSAC is increased steadily with the decrease of particle size. This is due to the presence of channels interconnect the smaller pores in the interior of smaller particle size PKSAC. The smaller size PKSAC particle that is highly mesoporous has preformed better on the adsorption of larger molecules such as methylene blue. On the other hand, bigger size PKSAC particle has better performance on the adsorption of smaller adsorbates such as iodine.     

A thermodynamic study of the complexation reaction for some amino acids with cerium(III) and yttrium(III)

The thermodynamic parameters for the complexation reaction of leucine, valine, proline and hydroxyproline with cerium(III) and yttrium(III) were determined potentiometrical1y in aqueous solution at 25, 35 °C and μ=0.1. The values for the formation constants have been reported. The values of enthalpy changes (ΔS) and entropy changes (ΔS) are positive for all systems. The chelation effect is believed to be essentially an entropy effect.     

Composition of quince (Cydonia oblonga Miller) seeds: phenolics, organic acids and free amino acids

Phenolic compounds, organic acids and free amino acids of quince seeds were determined by HPLC/DAD, HPLC/UV and GC/FID, respectively. Quince seeds presented a phenolic profile composed of 3-O-caffeoylquinic, 4-O-caffeoylquinic, 5-O-caffeoylquinic and 3,5-dicaffeoylquinic acids, lucenin-2, vicenin-2, stellarin-2, isoschaftoside, schaftoside, 6-C-pentosyl-8-C-glucosyl chrysoeriol and 6-C-glucosyl-8-C-pentosyl chrysoeriol. Six identified organic acids constituted the organic acid profile of quince seeds: citric, ascorbic, malic, quinic, shikimic and fumaric acids. The free amino acid profile was composed of 21 identified free amino acids and the three most abundant were glutamic and aspartic acids and asparagine.     

Thermochemical study of the complex formation of copper(II) and nickel(II) iminodiacetates with amino acids in aqueous solutions

The formation of mixed-ligand complexes in the M(II)–Ida–L systems (M = Cu, Ni, L = His, Orn, Lys), where Ida is the iminodiacetic acid residue, was studied by pH-metry, calorimetry, and spectrophotometry. The thermodynamic parameters (logK, Δ_rG⁰, Δ_rH, Δ_rS) of formation of the complexes were determined at 298.15 K and the ionic strength I = 0.5 (KNO₃). The most probable mode of coordination of the chelating agent and the amino acid in the mixed-ligand complexes was elucidated.     

The synthesis and study of the reactivity of p-[di-(2-chloropropyl) amino] phenylalkanoic acids

Summary p-[Di-(2-chloropropyl)amino]benzoic, p-[di-(2-chloropropyl)-amino]cinnamic, p-[di-(2-chloropropyl) amino]--phenylpropionic acids and a series of their derivatives have been synthesized.Translated from Izvestiya Akademii Nauk SSSR, Seriya Khimicheskaya, No. 3, pp. 643–646, March, 1969.