Anionic Sweet Tasting Derivatives of the Anti-Inflammatory Drug β-Glycyrrhetinic Acid

Abstract

Anionic derivatives of β-glycyrrhetinic acid (GA) were prepared and assessed for sweetness. It was found that the presence of both a carboxyl group (COOH, free form) at C20 position and a carboxylate moiety (COO-) at C3 position in the GA molecule is essential for sweet taste. A plausible mechanism for sweet taste is proposed.