PungentDB: Bridging traditional Chinese medicine of medicine food homology and modern food flavor chemistry

作者：Chen Zhao, Zhixin Wang, Yanfeng Cao, Xinyuan Shi, Bing Xu, Xi Li, Jing Li, Yanling Zhang, Yanjiang Qiao · 发表于：Food Chemistry X · 年份：2024 · DOI：10.1016/j.fochx.2024.101742 · 被引用次数：15 · 研究领域：Metabolomics and Mass Spectrometry Studies、Chromatography in Natural Products、Traditional Chinese Medicine Analysis

Merging traditional Chinese medicine's (TCM) principles of medicine-food homology with modern flavor chemistry, this research unveils PungentDB ( http://www.pungentdb.org.cn/home ), a database documenting 205 unique pungent flavor compounds from 231 TCMs. It provides detailed insights into their chemical attributes, biological targets (including IC50/EC50 values), and molecular structures (2D/3D), enriched with visualizations of target organ distribution and protein structures, exploring the pungent flavor space with the help of a feature-rich visual interface. This collection, derived from over 3249 sources and highlighting 9129 targets, delves into the compounds' unique pungent flavors—taste, aroma, and thermal sensations—and their interaction with taste and olfactory receptors. PungentDB bridges ancient wisdom and culinary innovation, offering a nuanced exploration of pungent flavors' role in enhancing food quality, safety, and sensory experiences. This initiative propels flavor chemistry forward, serving as a pivotal resource for food science advancement and the innovative application of pungent flavors. • PungentDB: A bridge between traditional Chinese medicine and contemporary food flavor chemistry. • Comprehensive profiling of 205+ pungent compounds from 231 traditional Chinese medicines. • Advanced visualization tools for exploring molecular structures and receptor interactions. • Facilitates interdisciplinary research by integrating sensory science with chemical anal...