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Titolo:
Physiological studies on umami taste
Autore:
Kurihara, K; Kashiwayanagi, M;
Indirizzi:
Hokkaido Univ, Grad Sch Pharmaceut Sci, Sapporo, Hokkaido 0600812, Japan Hokkaido Univ Sapporo Hokkaido Japan 0600812 oro, Hokkaido 0600812, Japan
Titolo Testata:
JOURNAL OF NUTRITION
fascicolo: 4, volume: 130, anno: 2000, supplemento:, S
pagine: 931S - 934S
SICI:
0022-3166(200004)130:4<931S:PSOUT>2.0.ZU;2-F
Fonte:
ISI
Lingua:
ENG
Soggetto:
NERVE RESPONSES; MONOSODIUM GLUTAMATE; LARGE ENHANCEMENT; AMINO-ACIDS; SALTS; SUBSTANCES; RECEPTORS; AMILORIDE;
Keywords:
dogs; synergism; taste nerve response; glutamate agonists; amino acids;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
19
Recensione:
Indirizzi per estratti:
Indirizzo: Kurihara, K Hokkaido Univ, Grad Sch Pharmaceut Sci, Sapporo, Hokkaido 0600812, Japan Hokkaido Univ Sapporo Hokkaido Japan 0600812 o 0600812, Japan
Citazione:
K. Kurihara e M. Kashiwayanagi, "Physiological studies on umami taste", J NUTR, 130(4), 2000, pp. 931S-934S

Abstract

The first electrophysiological studies on umami taste were conducted with rats and cats. Unlike humans, these animals did not show a large synergism between monosodium glutamate (MSG) and disodium guanylate (GMP) or disodiuminosinate (IMP). The taste nerve responses of these animals to umami substances were not differentiated from the salt responses. The canine taste system was sensitive to umami substances and showed a large synergism between MSG and GMP or IMP. The umami substances showed no enhancing effects on other basic tastes. Amiloride, an inhibitor for the response to NaCl, did not inhibit the large response induced by the synergism between MSG and the nucleotides, indicating that the response to the umami substances is independent of the response to salt. Single-fiber analysis on the responses of mouseglossopharyngeal nerve and monkey primary taste cortex neurons also showedthat the responses to umami substances are independent of other basic tastes. On the basis of these results, it was proposed that the umami taste is a fifth basic taste, and that there is a unique receptor for umami substances. Hence, we compared the taste of agonists for brain glutamate receptors. In humans, the order of intensity of umami taste induced by a mixture of 0.5 mmol/L GMP and 1.5 mmol/L of various agonists was glutamate > ibotenate > L(+)-2-amino-4-phosphonobutyric acid (L-APL) = (+/-)1-aminocyclopentane-trans-1,3-dicarboxylic acid (ACPD). Kainate, N-methyl-D-aspartic acid (NMDA)and (RS)-amino-3-hydroxy-5-methyl-4-isoxazol acid (AMPA), which are agonists for ionotropic receptors, had no umami taste. It was concluded that the umami receptor is not identical to any known glutamate receptors; there seems, therefore, to be a unique receptor for umami.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 08/07/20 alle ore 08:04:02