Umami taste transduction mechanisms
نویسندگان
چکیده
منابع مشابه
Signal transduction of umami taste: insights from knockout mice.
Minqing Rong1,2, Wei He1,2, Keiko Yasumatsu3, Zaza Kokrashvili1, Cristian A. Perez1, Bedrich Mosinger1, Yuzo Ninomiya3, Robert F. Margolskee1,2 and Sami Damak1,4 1Department of Physiology and Biophysics, Howard Hughes Medical Institute, the Mount Sinai School of Medicine, 1 Gustave L. Levy Place, New York, NY 10029, USA,2 Howard Hughes Medical Institute, the Mount Sinai School of Medicine, 1 Gu...
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The influence of glutamate intake on growth and appetite, and the mechanisms of preference and aversion for monosodium L-glutamate (MSG) solutions were investigated in rats. Food intake, but not weight gain, was reduced significantly in rats fed a glutamate + glutamine (Glx)-deficient diet compared with those fed a control diet. Increase in the voluntary intake of Glx solutions was more rapid i...
متن کاملIntroductory remarks on umami research: candidate receptors and signal transduction mechanisms on umami.
Nearly a century ago, Ikeda insisted that there existed one other taste which is distinct from the four basic tastes of sweet, sour, salty and bitter, and tried to isolate a unique taste substance from a major ingredient of Japanese broth, seaweed Laminaria japonica. He identified glutamic acid as the taste substance and named the taste of glutamate umami. His paper in old-style Japanese was re...
متن کاملAssessment of Umami Taste Sensitivity
Patients with gustatory disorders often complain of persistent impairment of umami taste, a synonym for savory or broth-like flavor, even after the recovery of the other four basic taste sensations (sweet, salty, sour, and bitter). Umami taste is important for maintaining not only the quality of life but also good health, and therefore, it seems important to assess and treat the impairment of u...
متن کاملFunctional neuroimaging of umami taste: what makes umami pleasant?
The cortical processing of umami shows what makes it pleasant and appetitive. The pleasantness of umami reflects and is correlated with processing in the secondary taste cortex in the orbitofrontal cortex and tertiary taste cortex in the anterior cingulate cortex, whereas processing in the primary (insular) taste cortex reflects physical properties such as intensity. However, glutamate presente...
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ژورنال
عنوان ژورنال: The American Journal of Clinical Nutrition
سال: 2009
ISSN: 0002-9165,1938-3207
DOI: 10.3945/ajcn.2009.27462k