1. An optimized sugar substitute composition, comprising siraitia grosvenorii extracts, i.e. mogrosides, and at least one species of erythritol; wherein the mogrosides includes mogroside V, and a content ratio of mogroside V to erythritol is ranged between 50:50 and 0.1:99.9.
2. The optimized sugar substitute composition as claimed in claim 1, wherein the siraitia grosvenorii extracts or mogrosides are extracted from fruits of genus siraitia, including, but not limited to, siraitia grosvenorii, S. siamensis, S. silomaradjae, S. sikkimensis, S. africana, S. borneensis, and S. taiwaniana.
3. The optimized sugar substitute composition as claimed in claim 1, wherein the composition has a type of water-soluble dietary fibers added thereto.
4. The optimized sugar substitute composition as claimed in claim 1, wherein the composition has other sweeteners added thereto with total sweetness intensity of the added sweeteners not higher than that provided by siraitia grosvenorii extracts or mogrosides and erythritol.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A method for determining a functional cellular response of an isolated taste cell or taste cells from an animal to one or more test stimuli comprising:
a) isolating a lingual epithelium containing intact taste-buds in an intact papilla wherein said lingual epithelium has a basolateral surface and an apical surface;
b) mounting said lingual epithelium in a chamber to allow separate solutions to independently perfuse said basolateral and apical surfaces of said lingual epithelium;
c) perfusing said basolateral surface with a first solution and said apical surface with a second different solution;
d) contacting said apical surface with a stimuli through said first solution;
e) quantitatively determining a magnitude of at least one functional cellular response from said lingual epithelium initiated by said stimuli.
2. The method of claim 1, wherein the taste-bud containing lingual epithelium comprises a detectable moiety.
3. The method of claim 2, wherein the detectable moiety is detectable by spectroscopic, photochemical, biochemical, immunochemical, physical, or chemical means.
4. The method of claim 2, wherein the detectable moiety is a fluorescent dye, an electron-dense reagent, an enzyme, biotin, digoxigenin, or a hapten or a protein that has been made detectable.
5. The method of claim 2, wherein the detectable moiety is a calcium-sensitive dye.
6. The method of claim 5, wherein the calcium-sensitive dye is Calcium Green.
7. The method of claim 2, wherein the detectable moiety is a voltage-sensitive dye.
8. The method of claim 1, wherein the taste-bud containing lingual epithelium is obtained from a eukaryotic organism.
9. The method of claim 8, wherein the eukaryotic organism is a mammal.
10. The method of claim 9, wherein the mammal is a rat, mouse, cat, cow, dog, pig, rabbit, chimpanzee, or human.
11. The method of claim 9, wherein the mammal is a pig.
12. The method of claim 1, wherein the taste cell or cells have an apical surface and a basal surface, wherein the stimuli contacts the apical surface of the taste cell or cells, but does not contact basal surface of the cell or cells.
13. The method of claim 1, wherein the detecting or determining is by means of optical microscopy.
14. The method of claim 13, wherein the optical microscopy is wide field fluorescence imaging microscopy, laser scanning confocal microscopy, multiphoton confocal laser scanning microscopy, multiphoton fluorescence intensity microscopy, or multiphoton fluorescence lifetime imaging microscopy.
15. The method of claim 1, wherein the one or more test stimuli are sweet, sour, salty, bitter andor umami.
16. The method of claim 1, wherein the one or more test stimuli is an agonist or antagonist.
17. A method for determining a functional cellular response of an isolated taste cell or taste cells from an animal to one or more test stimuli comprising:
a) isolating a lingual epithelium containing intact taste-buds in an intact papilla wherein said lingual epithelium comprises a detectable moiety to one or more test stimuli, wherein said lingual epithelium has a basolateral surface and an apical surface;
b) mounting said lingual epithelium in a chamber to allow separate solutions to independently perfuse said basolateral and apical surfaces of said lingual epithelium;
c) perfusing said basolateral surface with a first solution and said apical surface with a second different solution;
d) contacting said apical surface with a stimuli through said first solution;
e) quantitatively determining a change of said detectable moiety to at least one functional cellular response from said lingual epithelium initiated by said stimuli.
18. The method of claim 17, wherein the detectable moiety is detectable by spectroscopic, photochemical, biochemical, immunochemical, physical, or chemical means.
19. The method of claim 17, wherein the detectable moiety is a fluorescent dye, an electron-dense reagent, an enzyme, biotin, digoxigenin, or a hapten or a protein that has been made detectable.
20. The method of claim 17, wherein the detectable moiety is a calcium-sensitive dye.
21. The method of claim 20, wherein the calcium-sensitive dye is Calcium Green.
22. The method of claim 17, wherein the detectable moiety is a voltage-sensitive dye.
23. The method of claim 17, wherein the taste-bud containing lingual epithelium is obtained from a eukaryotic organism.
24. The method of claim 23, wherein the eukaryotic organism is a mammal.
25. The method of claim 24, wherein the mammal is a rat, mouse, cat, cow, dog, pig, rabbit, chimpanzee, or human.
26. The method of claim 24, wherein the mammal is a pig.
27. The method of claim 17, wherein the taste cell or cells have an apical surface and a basal surface, wherein the stimuli contacts the apical surface of the taste cell or cells, but does not contact basal surface of the cell or cells.
28. The method of claim 17, wherein the detecting or determining is by means of optical microscopy.
29. The method of claim 28, wherein the optical microscopy is wide field fluorescence imaging microscopy, laser scanning confocal microscopy, multiphoton confocal laser scanning microscopy, multiphoton fluorescence intensity microscopy, or multiphoton fluorescence lifetime imaging microscopy.
30. The method of claim 17, wherein the one or more test stimuli are sweet, sour, salty, bitter andor umami.
31. The method of claim 20, wherein the one or more test stimuli is an agonist or antagonist.
32. A method of identifying one or more test stimuli that affects taste, comprising:
a) isolating a lingual epithelium containing intact taste-buds in an intact papilla wherein said lingual epithelium comprises a detectable moiety to one or more test stimuli, wherein said lingual epithelium has a basolateral surface and an apical surface;
b) mounting said lingual epithelium in a chamber to allow separate solutions to independently perfuse said basolateral and apical surfaces of said lingual epithelium;
c) perfusing said basolateral surface with a first solution and said apical surface with a second different solution;
d) contacting said apical surface with a stimuli through said first solution;
e) quantitatively determining a change of said detectable moiety to at least one functional cellular response from said lingual epithelium initiated by said stimuli.
33. The method of claim 32, further comprising comparing the response of the taste-bud containing lingual epithelium to the one or more test stimuli to the response of the taste-bud containing lingual epithelium to one or more control stimuli.
34. The method of claim 33, wherein the detectable moiety is detectable by spectroscopic, photochemical, biochemical, immunochemical, physical, or chemical means.
35. The method of claim 33, wherein the detectable moiety is a fluorescent dye, an electron-dense reagent, an enzyme, biotin, digoxigenin, or a hapten or a protein that has been made detectable.
36. The method of claim 33, wherein the detectable moiety is a calcium-sensitive dye.
37. The method of claim 36, wherein the calcium-sensitive dye is Calcium Green.
38. The method of claim 33, wherein the detectable moiety is a voltage-sensitive dye.
39. The method of claim 32, wherein the taste-bud containing lingual epithelium is obtained from a eukaryotic organism.
40. The method of claim 39, wherein the eukaryotic organism is a mammal.
41. The method of claim 40, wherein the mammal is a rat, mouse, cat, cow, dog, pig, rabbit, chimpanzee, or human.
42. The method of claim 40, wherein the mammal is a pig.
43. The method of claim 32, wherein the taste cell or cells have an apical surface and a basal surface, wherein the stimuli contacts the apical surface of the taste cell or cells, but does not contact basal surface of the cell or cells.
44. The method of claim 32, wherein the detecting or determining is by means of optical microscopy.
45. The method of claim 44, wherein the optical microscopy is wide field fluorescence imaging microscopy, laser scanning confocal microscopy, multiphoton confocal laser scanning microscopy, multiphoton fluorescence intensity microscopy, or multiphoton fluorescence lifetime imaging microscopy.
46. The method of claim 32, wherein the one or more test stimuli andor one or more control stimuli are sweet, sour, salty, bitter andor umami.
47. The method of claim 32, wherein the one or more test stimuli andor one or more control stimuli is an agonist or antagonist.
48. The method of claim 9, wherein the mammal is a human.
49. The method of claim 24, wherein the mammal is a human.
50. The method of claim 40, wherein the mammal is a human.