Lecithins are commonly purified from egg and soy as well as sometimes from dairy sources. The complexes will also dissociate quickly so the dilution of a powder in water or a food in saliva will also immediately change the fraction of bound bitter molecules, particularly, if Kass is low. Ibuprofen was dissolved in a synthetic polymer melt (Eudragit EPO) and extruded into fibers which were ground to form fine particles which could then be formed into orodispersable tablets (84). Indeed gelatin or caseinate are used to remove tannins from wine, and milk serves to reduce the astringency of tea. Some non-bitter foods include beans, carrots, corn, eggplant, lettuce, and potatoes. Bitter. Shi P, Zhang J. A range off dental care products is available for purchase online, including, chewing sugar-free gum to keep saliva moving in the mouth. During these illnesses, the body sends out inflammatory proteins to capture harmful cells. We also discuss symptoms and treatments. Indirect testing methodologies including use of adults with child-like palates, animal studies or even chemical analyses may be the only choices available (11). Many bitter molecules are hydrophobic, so if they partition into a lipid phase, the aqueous concentration is reduced, which should reduce perceived bitterness. Binding could involve interaction with hydrophobic or polar parts of the structure. Values for Kow can be measured relatively easily by gently shaking the two phases together until the bitter molecule has reached equilibrium between them, then separating the oil and water and measuring the concentration in each. An official website of the United States government. For example, sucralose has bitter and metallic side tastes that increase with concentration, but over a vast majority of the stimulus range, sucralose is perceived as a mixture of both sweetness and bitterness, with sweetness predominating at all but the highest concentrations. In another example, the bitterness of propanthaline and oxyphenonium bromide is suppressed more effectively by - and -cyclodextrins than by -cyclodextrin (50) yet the affinity of oxyphenonium bromide for cyclodextrins decreases in the sequence << (51). Learn about its symptoms and treatments here. Gaudette N, Pickering G. Modifying bitterness in functional food systems. Usingmilk fat to reduce the irritation and bitter taste of ibuprofen. Better taste masking could likely be achieved with polymer complexes insoluble at mouth pH. 5b). We will then look at binding of the bitter compounds by polymers, cyclodextrins, lipids and surfactants. CHICAGO, US: Food scientists are working to block, mask and/or distract from bitter tastes in foods to make them more palatable to consumers, many of whom are genetically sensitive to bitter tastes. Bitter tastes are desirable in only a small set of foods at only moderate levels (e.g., tea, beer, grapefruit) and typically preference for these foods has to be learnt with infants and children being particularly averse towards bitter tastes (5). Many common dental issues can be avoided by regularly brushing and flossing the teeth. Nakaya K, Kohata T, Doisaki N, Ushio H, Ohshima T. Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants. People with a persistently dry mouth should talk to their doctor for a proper diagnosis. 2. Taste is a complex sense that can be affected by many factors, including poor dental hygiene, dry mouth, or pregnancy. A pediatric drug formulation that tastes too good could pose a risk for overdose, while the better-tasting food is usually the one purchased. wikiHow is where trusted research and expert knowledge come together. Gunaseelan K, Romsted LS, Gallego M-JP, Gonzlez-Romero E, Bravo-Daz C. Determining alpha-tocopherol distributions between the oil, water, and interfacial regions of macroemulsions: novel applications of electroanalytical chemistry and the pseudophase kinetic model. Small lipid droplets with more interfacial area would allow more scope for bitter molecules on the surface, particularly if that surface could be covered with a protein or polymer that favors binding. Suck water or a flavorful beverage such as juice up through a straw. For example, while Mattes (130) showed the bitter taste threshold of caffeine was increased in the presence of 1% linoleic acid sonicated with 5% acacia gum solution (pH 4.57), Keast (131) found the opposite trend and caffeine in full fat milk (4% milkfat) was more bitter than in reduced fat or skim milk (2% or 0% fat respectively). Finally hydrophilic molecules may associate with the surface of the surfactant structure while remaining in the aqueous phase. If you buy through links on this page, we may earn a small commission Heres our process. From the NTS, signals travel to the ventroposteromedial (VPM) nucleus of the thalamus, and finally the orbitofrontal cortex (OFC), where taste signals are integrated with other flavor inputs including olfaction and somatosensation. Health information from the American Academy of Pediatrics. Any study of bitterness suppression by lecithin should consider direct taste-blocking, the inherent tastes of lecithin components as well as any potential molecular binding by association structures. Surfactants are small molecules1 which tend to adsorb at surfaces and lower the interfacial tension. Some TAS2R genes also contain functional polymorphisms, resulting in differential perception in humans (e.g. One important special case is the dairy protein casein. The value of The protein nanoparticles also protected the EGCG from oxidation and from digestion in the stomach. Suzuki and others (102) investigated the properties of a commercial bitter-masking compound based on lecithin (Benecoat BMI-40, Kao Corporation, Japan). It is important the polymer is soluble, yet chemically stable in the melt. Many foods, such as broccoli, spinach, asparagus, kale, Brussels sprouts, grapefruit, tea, soy and caffeine, have a bitter taste. Biodegradable polymeric nanoparticles as drug delivery devices. It works on the molecular level, bonding to taste receptors on your tongue and blocking signals to your brain that translate to perceiving bitterness. The complex was formed by mixing the drug and polymer in ethanol then precipitated by slowly decanting into cold water. Douroumis D. Practical approaches of tastemasking technologies in oral solid forms. It can occur in any area of the mouth, including the tongue, Oral thrush is typically caused by a fungal infection that develops on the mucous membranes of the mouth. Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition. A bitter or bad taste in the mouth can occur after eating pungent or sour foods, but it can also stem from hormonal changes, poor oral health, medication use, stress, and many other factors. Other workers have seen no effect of lipid type on bitter taste in emulsions (137). Treatment involves addressing the underlying cause of dysgeusia. Madgulkar AR, Bhalekar MR, Padalkar RR. Also, very small structural changes can dramatically alter the ability of a compound to activate the receptor (e.g. Institute of Food Technologists Jul 1, 2014 Try hiding some bitter foods in a dish with these ingredients. Submicron emulsions are sometimes described as nanoemulsions, although the term would be better reserved for diameters less than 100 nm where the dispersion starts to become optically clear. While most studies in this work cite a two-phase partitioning model to explain their work there has been little consideration of the potential for emulsion microstructure to affect bitter tastes and the results are inconclusive. Symptoms include creamy or white deposits in. Molina Ortiz SE, Mauri A, Monterrey-Quintero ES, Trindade MA, Santana AS, Favaro-Trindade CS. Factors controlling flavors binding constants to cyclodextrins and their applications in foods. This may be a physical effect, due to the different polarities of the oils affecting the distribution of the bitter molecules, or a cognitive effect due to the different affinities of different fatty acids for the CD-36 fatty taste receptor (135), the aroma of fatty acid oxidation products, or the bitterness of unsaturated free fatty acids (95, 136). certain medications. A person should consult their doctor to find out if their medications could be causing a bitter taste. Uncharged surfactants are usually preferred in food and pharmaceutical applications as they are less-affected by changes in pH and ionic strength and are less toxic [93]. A higher Kass would mean a lower free bitterant concentration and hence less bitter taste. Barylko-Pikielna N, Martin A, Mela DJ. Can diet help improve depression symptoms? Unfortunately there are few values of Kow published for bitter molecules in the lipid and aqueous phases of interest (Table I). Bitterness is one of the essential flavors in our taste palette, and lots of bitter foods are especially healthy. Use a Straw. This is likely to be more successful in products that are stored and consumed in a dry state and have a limited time for the bitter compound to diffuse out before they are swallowed (e.g., orodispersible tablets, intermediate and low moisture foods). (100) used molecular dynamics to investigate the interactions of seven green tea polyphenolic compounds with membranes. Plug your nostrils. For hydrophilic bitterants, the presence of a lipid phase would serve only to increase the aqueous phase concentration and the bitter taste. The use of a three-phase binding model (i.e., lipid, aqueous and interface) to describe interactions with small molecules with an emulsion is complicated as there is very often free protein or surfactant in the aqueous phase. Taste: Vertebrate psychophysics. The alpha-iso-acids in beer are reported to increase foam stability which suggests either a level of surface activity for these compounds or, more likely, an interaction with polymers adsorbed at the surface (144, 145). Polymers in solution can aggregate to form nanoparticles - sometimes classified as nanocapsules and nanospheres (64, 65). Yucel U, Elias RJ, Coupland JN. Stojanov et al. Polysaccharides are linear or branched polymers of simple sugars usually synthesized by living organisms. Glossitis is a condition where the tongue becomes inflamed and swollen. Proportion of free guest molecules as a function of cyclodextrin concentration for different values of Kass. Konno A, Misaki M, Toda J, Wadaand T, Yasumatsu K. Bitterness reduction of naringin and limonin by -cyclodextrin. Similarly the bitterness of olive oil is reduced by the addition of granular lecithin (up to 0.3%) (103). Plants are much more likely than animals to contain toxins. They showed that the polyphenols interacted with the surface of the membrane via hydrogen bonds and some of the smaller compounds could also penetrate beneath the membrane surface. The amount of polyphenolic compounds bound to the surface decreased with increasing negative charge on the membrane and with increases in aqueous salt concentration (101). Titration calorimetry of surfactant drug interactions: Micelle formation and saturation studies. Dont overdo it with the sugar! In-mouth mechanisms leading to flavor release and perception. Allen AL, McGeary JE, Knopik VS, Hayes JE. Gaudette NJ, Pickering GJ. The nature of these compounds varies widely and while it is not possible to build a universal predictor of bitterness, we can see most of the molecules surveyed share some gross features; they tend to be somewhat hydrophobic but with some polar or charged functional groups and have molecular weights in the hundreds. Vesicles deserve special attention because they can accommodate hydrophilic guest molecules in the internal aqueous phase as well as within the surfactant bilayers. We are grateful to Prof. Jochen Weiss and Prof. Heike Bunjes for many helpful discussions and hospitality during a sabbatical leave for one of us (JNC). Hydrophobic domains on the surface of a globular protein or synthetic copolymer or the interior of some polysaccharide helices (notably amylose) can accommodate hydrophobic guest molecules. You could also combine this with other tricks, like adding some salt or fat to the meal. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. Acid reflux. They showed that phosphatidic acid (1%) lowered the bitterness of quinine, berberine, a wheat protein, hydrosylates, propranolol, and brucine, and to a lesser extent thiamine and strychnine but had no effect on the bitterness of a peptide from whey. Suck on an ice cube or ice pop before taking the medicine. There is a need to increase compliance with medical or nutritional advice to consume bitter compounds that are typically aversive. While most proteins have little taste and are not effective bitter blockers, there are some exceptions. Proteins are polyelectrolytes so the charge on the molecule changes gradually from positive to negative as pH increases. Glseren I, Guri A, Corredig M. Encapsulation of Tea polyphenols in nanoliposomes prepared with milk phospholipids and their effect on the viability of HT-29 human carcinoma cells. In other cases some residual bonding (e.g., chemical crosslinking) between the components mean the particle merely takes on water to swell and form hydrogel nanoparticles (73). Bilensoy E. Nanoparticulate delivery systems based on amphiphilic cyclodextrins. Wiener A, Shudler M, Levit A, Niv MY. In many cases octanol-water partition coefficients (P) are often used as a proxy for Kow. The diffusion coefficient of solute molecules in a swollen polymer particles is much higher than that in an unswollen particle and in some cases the kinetics of swelling can be rate limiting in the release process. A person can also get dry mouth if they have a stuffy nose because breathing through the mouth can dry it out. Brewster ME, Loftsson T. Cyclodextrins as pharmaceutical solubilizers. This is a great trick to get kids to eat more bitter vegetables like broccoli, brussels sprouts, or cabbage. Predictors of dysgeusia in patients treated with chemoradiation for head and neck cancer. Hoffmann EM, Breitenbach A, Breitkreutz J. The most common bitterants are caffeine, plant-based proteins, theobromine (found in high cacao dark chocolate), phenylindanes (chlorogenic acid found in dark . They are used in foods to increase viscosity and to form gels. These specialized TRCs are located within taste buds, and the taste buds are found within taste papillae located throughout the oral cavity. Most bitter-tasting molecules have both hydrophobic and polar functional groups so even if the log P value is high (Fig. Partition behaviour of antioxidative phenolic compounds in heterophasic systems. For very hydrophobic compounds the presence of even a small amount of oil can have a large effect on the aqueous concentration. We include products we think are useful for our readers. Preparation of bitter taste masked cetirizine dihydrochloride/ -cyclodextrin inclusion complex by supercritical antisolvent (SAS) process. and transmitted securely. Of the 25 hT2Rs that are functional in humans, some are specialists detecting only a few compounds, while others are generalists that are broadly tuned. Department of Food Science, The Pennsylvania State University 337 Food Science Building, University Park, Pennsylvania 16802, USA, The publisher's final edited version of this article is available at, The internal lipid phase can be crystallized to form solid lipid nanoparticles (SLN, a term usually reserved for submicron particles) (, Nanolipid composites (NLC) have also been used where a small fraction of liquid oil is present alongside the solid fat of the SLN. Costa M, Losada-Barreiro S, Paiva-Martins F, Bravo-Daz C. Effects of acidity, temperature and emulsifier concentration on the distribution of caffeic acid in stripped corn and olive oil-in-water emulsions. Having made the decision to reduce bitterness, there are different formulation challenges for foods and pharmaceuticals. The Sweet Future Many foods and drinks -- especially diet drinks made with artificial sweeteners -- also have a bitter taste or aftertaste that the food industry would like to eliminate. If the lipid molecules are relatively hydrophilic (e.g., flavor oils) then Ostwald ripening may also be important as a destabilization mechanism. Ostwald ripening is the diffusion of lipid molecules from one smaller to larger droplets driven by a difference in surface curvature. This would help you eat bitter foods without adding other ingredients. The bitterness of quinine in fish oil-in-water emulsions was only significantly dependent on droplet size for one of the fish oils studied, suggesting limited interaction with the droplet surface (140). The interfacial region can usefully be regarded as a third phase in the system. While phytochemicals are usually regarded by the consumer as healthy, for any compound the dose makes the poison and we should be cautious that there may be consequences in making it too easy to consume bitter foods. (102) showed chewable acetaminophen tablets formed from a hard fat reduced the bitterness in a dose-dependent manner (although it was not possible to formulate a liquid-oil control). (134) showed the bitterness evoked by quinine sulfate in tuna oil emulsions (containing highly unsaturated fatty acids) was less than the bitterness in similar emulsions formulated from vegetable oils. Maehashi K, Matano M, Nonaka M, Udaka S, Yamamoto Y. Riboflavin-binding protein is a novel bitter inhibitor. Put the bitter tasting capsule or pill as far back on the tongue as possible. Some other great spices include cayenne, red pepper, paprika, and chili powder. Li J, Tao L. Pharmaceutical applications of non-ionic surfactants. Examples include sorbitan esters and polysorbates. Again the basic butylated methacrylate copolymers show promise here as they dissolve quickly at pH found in the stomach but not the mouth. Structures characterized in vitro are likely not the same as those present in vivo. Mendanha DV, Molina Ortiz SE, Favaro-Trindade CS, Mauri A, Monterrey-Quintero ES, Thomazini M. Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin. Bitter DB: a database of bitter compounds. It should be noted that this conclusion (i.e., dissolution in lipid suppresses taste) is confounded by differences in viscosity, appearance and in the presence of other tastants. Therefore even if Kass is low (i.e., strong binding affinity), there must be an excess of cyclodextrin present to assure they are not saturated. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. A review on the use of cyclodextrins in foods. A potential trigger for pine mouth: A case of a homozygous PTC taster. A particular challenge to the meaningful physical characterization of bitter-masking structures will be to understand the changes occurring in the mouth. sugars, alcohols, and some peptides are sweet, acids are sour, etc.). It can also bring about a foul or bitter taste in the mouth, which may persist as long as the other symptoms. In high moisture foods and liquid pharmaceutical preparations, even slow diffusion is likely to allow significant release over weeks or months. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. One approach to reducing the bitterness of aqueous molecules is to segregate them in the internal phase of a water/oil/water (w/o/w) multiple emulsion. Preparation, characterization and taste-masking properties of polyvinylacetal diethylaminoacetate microspheres containing trimebutine. By using our site, you agree to our. Shpigelman and co-workers [91] produced a clear suspension of nanoparticles (d=120 nm) by heating -lactoglobulin with EGCG. Ostwald ripening can be slowed by adding a highly water-insoluble oil to the formulation. Testing in the vulnerable populations of interest will be a particular challenge for the meaningful sensory characterization of bitter-masking structures for drugs. % of people told us that this article helped them. The 16-ArN2BF4 was selected as an initiator as it has no water or oil solubility so the reaction with gallic acid occurs exclusively at the interface. Very often the approaches used span multiple modes of interaction (e.g., a lipid emulsion that also binds bitter compounds to interfacial protein) and wherever possible we will describe these systems after first considering the component interactions. Boughter JD, Whitney G. Human taste thresholds for sucrose octaacetate. However, bulk oils are rarely consumed directly, and in any case the type of partitioning likely responsible for any effects are easier to study if the oil was first emulsified. 26 February 2003 A spoonful of sugar may no longer be needed to help the medicine go down - it could be replaced by natural compounds that block the taste of bitter substances. References There is a clear parallel here between the challenges faced in the pharmaceutical and food industries. Plant breeding has selected for less-bitter varieties and food processing often involves peeling and chopping to remove the bitterest parts of the plant or more advanced processing methods to further reduce bitterness (e.g., treatment of orange juice with naringinase). Garca-Mesa JA, Pereira-Caro G, Fernndez-Hernndez A, Garca-Ortz Civantos C, Mateos R. Influence of lipid matrix in the bitterness perception of virgin olive oil. A person may still have the taste even after brushing their teeth. The hormones in the body fluctuate during pregnancy. See in particular (7) for a description of the role of bitter compounds in plant foods. Horne DS. The formation of casein micelles can also be seen as the association of the components as block copolymers but a wider range of intermolecular forces including calcium binding by phosphatidyl serine must be invoked to explain their stability (71). Mixing fresh herbs into a stir-fry or roasted dish adds a whole new flavor element to your cooking. Repka MA, Shah S, Lu J, Maddineni S, Morott J, Patwardhan K, et al. Critically, not all bitter receptors are expressed on all bitter responsive Type II cells. This taste is described as unpleasant and can last for a long time until the underlying cause is treated. Food colloids under oral conditions. Funasaki N, Sumiyoshi T, Ishikawa S, Neya S. Solution structures of 1:1 complexes of oxyphenonium bromide with - and -cyclodextrins. Proteins are naturally present in foods, and are commonly purified and added as ingredients in foods and pharmaceuticals (e.g., casein, whey proteins, gelatin and soy proteins). Alternatively some spectroscopic techniques can be used to distinguish the distribution of small quantities of small molecules in different environments in an emulsion. Effect of liquid oil on the distribution and reactivity of a hydrophobic solute in solid lipid nano-particles. Both - and -cyclodextrin suppressed the bitter taste of cetrazine while -cyclodextrin was ineffective, perhaps because of its lower Kass. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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\n<\/p><\/div>"}. Higher molecular weight saturated fats often have melting points approaching or exceeding body temperature, so it is possible to formulate structures that will remain solid during mastication. Try using a cream sauce, milk, fatty cheese, olive oil, or similar fatty ingredients to help cover bitter tastes. Polysaccharide conformation typically varies between some sort of helical conformation and a disordered coil conformation depending on temperature and molecular interactions. Bitterness can be described as a sharp, pungent, or disagreeable flavor. In general when the amount of lipid was held constant and the amount of surfactant increased, a lipophilic solute moves from the oil and water phases to the interface. The most common of these liposomes are vesicles (formed from lamellar phases) but cubic and hexagonal phases can be broken up to form cubasomes and hexasomes respectively. Del Valle EMM. Lecithin deserves special attention as a surfactant because of its wide application and somewhat unusual properties. Acetominophen-containing chewable tablets with suppressed bitterness and improved oral feeding. All tip submissions are carefully reviewed before being published. Triglyceride-Water Partition Coefficients for Bitter Molecules. In some people, eating pine nuts may cause a bitter or metallic taste in the mouth. Typical values for Kass were suggested by Szejtli and Szente (43) to be in the range 0.0110,000 M1 while Brewster and others (42) proposedmean values of 130, 490 and 350 M1 for -, -, -cyclodextrins respectively. That is, the so-called tongue map showing sweet is sensed on the tip and bitter on the back is wrong, as shown by (31). You could mix bitter ingredients like arugula with more neutral tastes like romaine. Bunjes H. Structural properties of solid lipid based colloidal drug delivery systems. 1 June 2010 A bitter-blocking chemical could take the aftertaste out of artificial sweeteners and make unpleasant-tasting medicines easier to swallow. (a) Proportion of 3,4-dihydroxybenzoic acid ethyl ester solubilized by the lipid phase and its constituents (SDS and oil) at different surfactant concentrations (SDS) at a constant oil level of 20%. Crucially, while drugs are designed to be given in measured doses to a specific individual under specific circumstances and under the control of a medical professional, foods are selected by the consumer based on their sensory properties, cost, and apparent healthfulness. Katsuragi Y, Mitsui Y, Umeda T. Basic studies for the practical use of bitterness inhibitors: selective inhibition of bitterness by phospholipids. Food and pharmaceutical manufacturers share a common need for bitterness-masking strategies that allow them to deliver useful quantities of the active compounds in an acceptable form and in this review we compare and contrast the challenges and approaches by researchers in both fields. Chemotherapy and radiation treatment may irritate the taste buds in some people, which may cause even simple things, such as plain toast or water, to have a bitter or unpleasant taste. Thanks wikiHow!". Stockmann and Schwartz (121) developed a method to determine the distribution of small molecules based on separation of the phases by ultrafiltration and dialysis. Van der Linden E, Venema P. Self-assembly and aggregation of proteins. The type of liquid oil has been shown to affect the bitterness; for example phenolic compounds from olives are more bitter in emulsions formed from monounsaturated oils than in polyunsaturated oils (133). Similarly a riboflavin binding protein isolated from egg could only bind certain bitterants yet it suppressed the bitterness of a much wider range of compounds (62). Drug-resin conjugates have been formed into orodispersible tablets that have been shown to eliminate the bitterness of a number of drugs including chloroquine phosphate (74) donepezil hydrochloride (75), Risperidon (76), dextromethorphan hydrobromide (77), and tramadol (78). Oral sensory nerve damage: Causes and consequences. This could be caused by factors such as medications, pre-existing disorders, or tobacco use. The molecular receptive ranges of human TAS2R bitter taste receptors. Examples include, sodium dodecyl sulfate (SDS), an anionic surfactant with a sulfate headgroup and a lauric acid tail group, and cetrimonium bromide, a cationic surfactant with a quaternary ammonium headgroup and a palmitic acid tail group. Soppimath KS, Aminabhavi TM, Kulkarni AR, Rudzinski WE. In these cases the liquid preparation can be in the mouth for an extended period of time, resulting in the perception of bitterness. Verhagen JV. Shahiwala A. Formulation approaches in enhancement of patient compliance to oral drug therapy. The experimental spectra (a) can be deconvoluted into contributions from the lipid phase, aqueous phase and an intermediate population associated with the phospholipids (b). In this case, the drug was suspended in water and was emulsified into an organic solution of the polymer (i.e., a w/o emulsion) that was in turn emulsified into water to form a w/o/w emulsion. Emulsions can be modified to produce a range of emulsion-based delivery systems (EBDS) (35, 115117). Fathi M, Mozafari MR, Mohebbi M. Nanoencapsulation of food ingredients using lipid based delivery systems. Are my fellow twiterrati ready to block 7 th sky and geo after #terebin ends ! The bitterness of these compounds depends on the concentration in the saliva, which can be reduced by either binding them to an excipient or by entrapping them in a particle they cannot diffuse out of. Watrobska-Swietilowska D, Sznitowska M. Partitioning of parabens between phases of submicron emulsions stabilized with egg lecithin. The amount of interfacial area in an emulsion increases with oil content and decreases with the square of particle size, so unless the bitterant has a particularly high affinity for the surface it may not be practical to generate enough surface area by this method for effective bitter masking.
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