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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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Autor principal: Kurihara, Kenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
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
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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.
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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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