Nucleotide compounds that block the bitter taste of oral compositions
View Patent ↗Nucleotides that block the bitter taste of foods, beverages, pharmaceutically active oral dose preparations, cosmetics and other bitter compounds that come into contact with taste tissue. The nucleotides consist of a purine or pyrimidine group, or derivative thereof, and an ionizable phosphate or other anionic organic molecule.
1. A composition comprising a bitter tastant selected from the group comprising foods and beverages, and a bitterness inhibitor, wherein said bitterness inhibitor is uridine 5′-monophosphate and the inhibitor is present at a concentration which inhibits bitterness.
2. A composition comprising a bitter tastant selected from the group comprising foods and beverages, and a bitterness inhibitor, wherein said bitterness inhibitor is a purine or pyrimidine group, or derivative thereof, and ionizable phosphate or other anionic organic molecule and the inhibitor is present at a concentration which inhibits bitterness.
3. A method of inhibiting the perception of a bitter taste of a food or beverage in a subject comprising administering to the subject an effective amount of a bitterness inhibitor wherein said inhibitor is uridine 5′-monophosphate.
4. A method of inhibiting the perception of a bitter taste of a food or beverage in a subject comprising administering to the subject an effective amount of a bitterness inhibitor wherein said inhibitor is a purine or pyrimidine group, or derivative thereof, and ionizable phosphate or other anionic organic molecule.
5. A composition consisting essentially of a bitter tastant selected from the group comprising foods and beverages, and a bitterness inhibitor, wherein said bitterness inhibitor is uridine 5′-monophosphate and the inhibitor is present at a concentration which inhibits bitterness.
6. A method of inhibiting the perception of a bitter taste of a food or beverage in a subject, said method consisting essentially of administering to the subject an effective amount of a bitterness inhibitor in a composition which consisting essentially of a bitter tastant and bitterness inhibitor wherein said inhibitor is uridine 5′-monophosphate.
7. A method of inhibiting the perception of a bitter taste of a food or beverage in a subject consisting essentially of administering to the subject an effective amount of a bitterness inhibitor in a composition which consists essentially of a bitter tastant and bitterness inhibitor wherein said inhibitor is a purine or pyrimidine group, or derivative thereof, and ionizable phosphate or other anionic organic molecule.
8. The composition of claim 1 , wherein said bitter tastant consists essentially of a bitter food, wherein said bitterness inhibitor is uridine 5′-monophosphate and the inhibitor is present at a concentration which inhibits bitterness.
9. The composition of claim 1 , wherein said bitter tastant consists essentially of a bitter beverage, wherein said bitterness inhibitor is uridine 5′-monophosphate and the inhibitor is present at a concentration which inhibits bitterness.