Synergistic Effect\nMechanism of Binary Sweet Taste\nCompounds

In our previous study, phloridzin, sucrose, l-alanine,\nand dulcitol presented synergistic effects in Camellia\nnanchuanica black tea (NCBT). This study aims to verify\nthe synergistic effects of the aforementioned sweet taste compounds\nand the mechanism involved. By conducting σ–τ plot\nanalysis, phloridzin at the recognition threshold concentration (phl)\nexhibited synergistic effects with different concentrations of sucrose\n(Lsuc–6suc). Various concentrations of sucrose, phloridzin,\nand their combinations were selected to investigate the impact on\nsweet taste receptor cells. The results revealed that sucrose/phloridzin\nsignificantly increased the calcium signal compared to phloridzin\nand sucrose alone, attributed to the greater stability of the sucrose/phloridzin\ncombination when binding to Taste 1 Receptor Member 3 (TAS1R3; one\nsubunit of sweet taste receptor proteins). Ultimately, the sweet taste\nsignal of sucrose/phloridzin was transmitted to the brain, triggering\nthe activation of more brain regions associated with sweet taste perception\n(right insular, postcentral, and amygdala).