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Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor
Three umami substances (glutamate, 5′-inosinate, and 5′-guanylate) were found by Japanese scientists, but umami has not been recognized in Europe and America for a long time. In the late 1900s, umami was internationally recognized as the fifth basic taste based on psychophysical, electrophysiologica...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Hindawi Publishing Corporation
2015
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4515277/ https://www.ncbi.nlm.nih.gov/pubmed/26247011 http://dx.doi.org/10.1155/2015/189402 |
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author | Kurihara, Kenzo |
author_facet | Kurihara, Kenzo |
author_sort | Kurihara, Kenzo |
collection | PubMed |
description | Three umami substances (glutamate, 5′-inosinate, and 5′-guanylate) were found by Japanese scientists, but umami has not been recognized in Europe and America for a long time. In the late 1900s, umami was internationally recognized as the fifth basic taste based on psychophysical, electrophysiological, and biochemical studies. Three umami receptors (T1R1 + T1R3, mGluR4, and mGluR1) were identified. There is a synergism between glutamate and the 5′-nucleotides. Among the above receptors, only T1R1 + T1R3 receptor exhibits the synergism. In rats, the response to a mixture of glutamate and 5′-inosinate is about 1.7 times larger than that to glutamate alone. In human, the response to the mixture is about 8 times larger than that to glutamate alone. Since glutamate and 5′-inosinate are contained in various foods, we taste umami induced by the synergism in daily eating. Hence umami taste induced by the synergism is a main umami taste in human. |
format | Online Article Text |
id | pubmed-4515277 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Hindawi Publishing Corporation |
record_format | MEDLINE/PubMed |
spelling | pubmed-45152772015-08-05 Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor Kurihara, Kenzo Biomed Res Int Review Article Three umami substances (glutamate, 5′-inosinate, and 5′-guanylate) were found by Japanese scientists, but umami has not been recognized in Europe and America for a long time. In the late 1900s, umami was internationally recognized as the fifth basic taste based on psychophysical, electrophysiological, and biochemical studies. Three umami receptors (T1R1 + T1R3, mGluR4, and mGluR1) were identified. There is a synergism between glutamate and the 5′-nucleotides. Among the above receptors, only T1R1 + T1R3 receptor exhibits the synergism. In rats, the response to a mixture of glutamate and 5′-inosinate is about 1.7 times larger than that to glutamate alone. In human, the response to the mixture is about 8 times larger than that to glutamate alone. Since glutamate and 5′-inosinate are contained in various foods, we taste umami induced by the synergism in daily eating. Hence umami taste induced by the synergism is a main umami taste in human. Hindawi Publishing Corporation 2015 2015-07-12 /pmc/articles/PMC4515277/ /pubmed/26247011 http://dx.doi.org/10.1155/2015/189402 Text en Copyright © 2015 Kenzo Kurihara. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Review Article Kurihara, Kenzo Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor |
title | Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor |
title_full | Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor |
title_fullStr | Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor |
title_full_unstemmed | Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor |
title_short | Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor |
title_sort | umami the fifth basic taste: history of studies on receptor mechanisms and role as a food flavor |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4515277/ https://www.ncbi.nlm.nih.gov/pubmed/26247011 http://dx.doi.org/10.1155/2015/189402 |
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