ArticleFrontiers in pharmacology2022
New strategies for identifying and masking the bitter taste in traditional herbal medicines: The example of Huanglian Jiedu Decoction.
Article in Frontiers in pharmacology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Bitter Compounds in Medicinal Food Plants Based on Traditional Chinese Medicine: Analysis and Regulation Strategies from Chemical Structure to Perception Mechanisms.Molecules (Basel, Switzerland) · 2026Review
- Ingredients to Mask the Aversive Taste of Medicines: Lessons from the Pharmaceutical and Food Industries and Home Remedies Adopted by Caregivers.Foods (Basel, Switzerland) · 2026Review
- Perfect Partner for a Dietary Alkaloid: Dual Role of Coptis chinensis Polysaccharide in Berberine Taste Masking and Immune Amplification.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Herbal and Spice Additives in Functional Confectionery Products: A Review.Molecules (Basel, Switzerland) · 2025Review
- Tryptophan Stability and Palatability in the Food Formulation: A Review.Current pharmaceutical biotechnology · 2025Review
- One of the major challenges of masking the bitter taste in medications: an overview of quantitative methods for bitterness.Frontiers in chemistry · 2024Review
- Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds.Nutrients · 2023Article
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Authors and funding
7 authors.
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Abstract
Suppressing the bitter taste of traditional Chinese medicine (TCM) largely has been a major clinical challenge due to complex and diverse metabolites and high dispersion of bitter metabolites in liquid preparations. In this work, we developed a novel strategy for recognizing bitter substances, hiding their bitter taste, and elucidated the mechanism of flavor masking in TCM. Huanglian Jie-Du Decoction (HLJDD) with an intense bitter taste was studied as a typical case. UHPLC-MS/MS was used to analyze the chemical components in HLJDD, whereas the bitter substances were identified by pharmacophores. Additionally, the screening results of the pharmacophores were further validated by using experimental assays. The mask formula of HLJDD was effectively screened under the condition of clear bitter substances. Subsequently, computational chemistry, molecular docking, and infrared characterization (IR) techniques were then used to explicate the mechanism of flavor masking. Consequently, neotame, γ-CD, and mPEG
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