Study on the taste-masking effect and mechanism of Acesulfame K on berberine hydrochloride

Figures & data

Table 1. Qualitative description, grade, and quantitative range of bitterness value (I).

No.	Description of intensity of bitterness	Rank assigned	Corresponding scale	Concentration of corresponding reference samples
1	Imperceptible	I	[0.5–1.5]	0.00 mg·mL^−1
2	Slight	II	[1.5–2.5]	0.01 mg·mL^−1
3	Moderate	III	[2.5–3.5]	0.05 mg·mL^−1
4	High (but still acceptable)	IV	[3.5–4.5]	0.10 mg·mL^−1
5	Extreme (almost acceptable)	V	[4.5–5.5]	0.50 mg·mL^−1

Table 2. Drug bitterness sort and score table.

Name		Gender		Date of birth
Nationality		Position		Hometown
Education level		Telephone
Hobby		Company or School name
Reference standard for quantitative evaluation: The qualitative description and quantitative range of the bitterness value (I) of the bitterness of Chinese medicine
No.	Description of bitter taste	Rank assigned	Corresponding scale	Description of taste characteristics of TCM decoction
1	Imperceptible	I	0.5–1.5	Taste light
2	Slight	II	1.5–2.5	Taste light/slightly bitter taste
3	Moderate	III	2.5–3.5	Slightly bitter taste/bitter taste
4	High (but still acceptable)	IV	3.5–4.5	Bitter taste/very bitter taste
5	Extreme (intolerance)	V	4.5–5.5	Very bitter taste
Please fill in the bitterness order and value you think under the corresponding blank
Sample number	1	2	3	4	5	6
Bitterness value
Bitterness rank

Note. According to the taste of the drugs you taste, combined with the above bitterness score table for sorting and scoring.

Table 3. Sensor taste information.

Sensor	Corresponding taste	Taste information
		First taste	Aftertaste
C00	Acidic bitterness	Bitterness	Aftertaste-B
AN0	Alkaline bitterness	×	B-bitterness2
BT0	Base salt bitterness	×	H-bitterness
AE1	Astringency	Astringency	Aftertaste-A

Figure 1. Chemical structures of Acesulfame K (A) and berberine hydrochloride (B).

Figure 2. (A) The taste-masking effect of 0.005% g·mL⁻¹ BH by different concentrations of AK. (B) The taste-masking effect of 0.5% g·mL⁻¹ BH by different concentrations of AK. (C) The taste-masking effect of 0.1% g·mL⁻¹ AK on different concentrations of BH. Note. ^nsp > 0.05; *p < 0.05; **p < 0.01.

Figure 3. (A) The taste radar plot of 0.005% g·mL⁻¹ BH by different concentrations of AK. (B) The taste radar plot of 0.1% g·mL⁻¹ AK on different concentrations of BH. And a, b, and c are BH solution without AK, their concentrations are 0.4, 0.2, and 0.1% g·mL⁻¹, respectively. Aa, Ab, and Ac are BH solutions with 0.1% g·mL⁻¹ AK, respectively.

Figure 4. DSC curves of AK (A), BH (B), the physical mixtures of BH and AK (C), and the complex (D) formed by BH and AK 1:1 (molar ratio).

Figure 5. X-ray diffraction patterns of AK, BH, the physical mixtures of BH and AK, and the complex formed by BH and AK 1:1 (molar ratio).

Figure 6. (A,B) Two dominant conformations of AK docking with BH. (C,D) The docking results of BH docking with TAS2R46 protein.