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Just as satisfying, but less bitter
- A study by the Leibniz Institute for Food Systems Biology reveals insights on the relationship between bitterness of pea protein hydrolysates and their ability to trigger satiety signals.
- Less bitter pea protein hydrolysates can induce potent satiety mechanisms, challenging assumptions about the necessity of bitterness for appetite control.
- Pea protein hydrolysates are beneficial for health but their bitterness limits consumer acceptance.
- Research aimed to reduce bitterness without compromising the health benefits of these protein derivatives.
- Bitter peptides in the stomach stimulate satiety via bitter taste receptors, but their flavor affects palatability.
- Milder tasting hydrolysates can still stimulate satiety signaling via digestion-generated peptides.
- The study simulated gastric digestion to analyze the effects of bitter and less bitter pea protein hydrolysates.
- Less bitter hydrolysates produced peptides that even more effectively stimulated serotonin release for promoting satiety.
- Specific bitter taste receptors on stomach cells mediate the satiety signals, aiding in appetite regulation.
- The research advances plant-based food development by balancing taste profiles with satiety benefits, offering promise for health and sustainability.
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