Abstract
Sweet substances (sucrose, lactose, glucose, fructose, galactose, glycerin and aspartame), excepting Na saccharin, effectively interacted with a negatively-charged lipid membrane of dioleyl phosphate (DOPH). These sweet substances decreased the membrane resistance and depolarized the membrane potential. This response differed from those to bitter, sour and salty substances. Together with the result for transient response, it is suggested that sweet substances could penetrate the lipid membrane. Mono- and disaccharides exerted their effects at a concentration corresponding to the threshold value of taste sensation in vivo. Aspartame, which is about 100-fold sweeter than sucrose, was effective at one-hundredth of this concentration. In addition, the effect of sweet substances on a positively-charged lipid membrane was studied. Changes in the membrane electrical potential and resistance were observed by employing Na saccharin, which had no effect on the DOPH membrane.
| Original language | English |
|---|---|
| Pages (from-to) | 675-681 |
| Number of pages | 7 |
| Journal | Agricultural and Biological Chemistry |
| Volume | 53 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Jan 1 1989 |
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All Science Journal Classification (ASJC) codes
- Biochemistry, Genetics and Molecular Biology(all)
- Agricultural and Biological Sciences(all)
Cite this
Effect of Several Sweet Substances on the Electrical Characteristics of a Dioleyl Phosphate-millipore Membrane. / Iiyama, Satoru; Toko, Kiyoshi; Hayashi, Kenshi; Yamafuji, Kaoru.
In: Agricultural and Biological Chemistry, Vol. 53, No. 3, 01.01.1989, p. 675-681.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of Several Sweet Substances on the Electrical Characteristics of a Dioleyl Phosphate-millipore Membrane
AU - Iiyama, Satoru
AU - Toko, Kiyoshi
AU - Hayashi, Kenshi
AU - Yamafuji, Kaoru
PY - 1989/1/1
Y1 - 1989/1/1
N2 - Sweet substances (sucrose, lactose, glucose, fructose, galactose, glycerin and aspartame), excepting Na saccharin, effectively interacted with a negatively-charged lipid membrane of dioleyl phosphate (DOPH). These sweet substances decreased the membrane resistance and depolarized the membrane potential. This response differed from those to bitter, sour and salty substances. Together with the result for transient response, it is suggested that sweet substances could penetrate the lipid membrane. Mono- and disaccharides exerted their effects at a concentration corresponding to the threshold value of taste sensation in vivo. Aspartame, which is about 100-fold sweeter than sucrose, was effective at one-hundredth of this concentration. In addition, the effect of sweet substances on a positively-charged lipid membrane was studied. Changes in the membrane electrical potential and resistance were observed by employing Na saccharin, which had no effect on the DOPH membrane.
AB - Sweet substances (sucrose, lactose, glucose, fructose, galactose, glycerin and aspartame), excepting Na saccharin, effectively interacted with a negatively-charged lipid membrane of dioleyl phosphate (DOPH). These sweet substances decreased the membrane resistance and depolarized the membrane potential. This response differed from those to bitter, sour and salty substances. Together with the result for transient response, it is suggested that sweet substances could penetrate the lipid membrane. Mono- and disaccharides exerted their effects at a concentration corresponding to the threshold value of taste sensation in vivo. Aspartame, which is about 100-fold sweeter than sucrose, was effective at one-hundredth of this concentration. In addition, the effect of sweet substances on a positively-charged lipid membrane was studied. Changes in the membrane electrical potential and resistance were observed by employing Na saccharin, which had no effect on the DOPH membrane.
UR - http://www.scopus.com/inward/record.url?scp=85004641647&partnerID=8YFLogxK
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U2 - 10.1271/bbb1961.53.675
DO - 10.1271/bbb1961.53.675
M3 - Article
AN - SCOPUS:85004641647
VL - 53
SP - 675
EP - 681
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
SN - 0916-8451
IS - 3
ER -