辣椒素对味觉的损伤机制

辣椒素类物质是表征辣椒辛辣刺激的活性成分,是开启"辣味感觉之门"的钥匙,即辛辣感的来源。辣椒素类物质通过与口腔的相互作用,使得TRPV1被辣椒素激活,细胞内钙离子增加,触发神经末梢,释放神经肽类,最终引起大脑皮层痛觉形成,从而产生辣味感觉。研究发现,辣椒素对味觉存在一定的损伤,辣椒素可能通过减少味蕾数量,改变味觉转导或味觉受体细胞兴奋性,从而直接或间接对味觉神经传递进行抑制,造成相关味觉细胞与神经的损伤。本文综述辣味对味觉的调节、损伤机制以及新型辣椒素-味觉交互技术的研究现状,探讨其潜在影响机制研究的不足,并展望未来研究方向,以期为辣椒素在食品中的应用以及避免辣椒素造成的损伤提供参考。

The Mechanism of Capsaicin Damage to Taste

Capsaicin is an active ingredient that characterizes the pungency of pepper， and is the key to the ‘door of spicy sensation’， that is， the source of spicy sensation. Through the interaction with the oral cavity， capsaicin substances make TRPV1 activated by capsaicin， increase intracellular calcium ions， trigger nerve endings， release neuropeptides， and finally cause the formation of pain sensation in the cerebral cortex， thus generating a spicy sensation. It has been found that capsaicin has certain damage to taste. Capsaicin may directly or indirectly inhibit the transmission of taste nerve by reducing the number of taste buds and changing the excitability of taste transduction or taste receptor cells， thus causing damage to relevant taste cells and nerves. This paper summarizes the regulation and damage mechanism of capsaicin to taste and the research status of the new capsaicin taste interaction technology， discusses the shortcomings of its potential influence mechanism， and looks forward to the future research direction， in order to provide reference for the application of capsaicin in food and the prevention of damage caused by capsaicin.