1
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Ma F, Li Y, Zhang Y, Zhang Q, Li X, Cao Q, Ma H, Xie D, Zhang B, Yu J, Li X, Xie Q, Wan G, Guo M, Guo J, Yin J, Liu G. Effects of umami substances as taste enhancers on salt reduction in meat products: A review. Food Res Int 2024; 185:114248. [PMID: 38658067 DOI: 10.1016/j.foodres.2024.114248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/26/2024]
Abstract
Sodium is one of the essential additives in meat processing, but excessive sodium intake may increase risk of hypertension and cardiovascular disease. However, reducing salt content while preserving its preservative effect, organoleptic properties, and technological characteristics poses challenges. In this review, the mechanism of salt reduction of umami substances was introduced from the perspective of gustation-taste interaction, and the effects of the addition of traditional umami substances (amino acids, nucleotides, organic acids(OAs)) and natural umami ingredients (mushrooms, seaweeds, tomatoes, soybeans, tea, grains) on the sensory properties of the meat with reduced-salt contents were summarized. In addition, the impacts of taste enhancers on eating quality (color, sensory, textural characteristics, and water-holding capacity (WHC)), and processing quality (lipid oxidation, pH) of meat products (MP) and their related mechanisms were also discussed. Among them, natural umami ingredients exhibit distinct advantages over traditional umami substances in terms of enhancing quality and nutritional value. On the basis of salt reduction, natural umami ingredients improve the flavor, texture, WHC and antioxidant capacity. This comprehensive review may provide the food industry with a theoretical foundation for mitigating salt consumption through the utilization of umami substances and natural ingredients.
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Affiliation(s)
- Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jia Yu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guoling Wan
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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2
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Hossain MJ, Alam AMMN, Lee EY, Hwang YH, Joo ST. Umami Characteristics and Taste Improvement Mechanism of Meat. Food Sci Anim Resour 2024; 44:515-532. [PMID: 38765277 PMCID: PMC11097012 DOI: 10.5851/kosfa.2024.e29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 05/21/2024] Open
Abstract
Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.
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Affiliation(s)
- Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - AMM Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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3
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Ongkowijoyo P, Peterson DG. Identification of compounds contributing to umami taste of pea protein isolate. Food Chem 2023; 429:136863. [PMID: 37490820 DOI: 10.1016/j.foodchem.2023.136863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 06/26/2023] [Accepted: 07/10/2023] [Indexed: 07/27/2023]
Abstract
The umami taste of pea protein ingredients can be desirable or undesirable based on the food application. The compounds contributing to the umami perception of pea protein isolate (PPI) were investigated. Sensory-guided prep-liquid chromatography fractionation of a 10% aqueous PPI solution revealed one well-known compound, monosodium glutamate (MSG), however, it was reported at a subthreshold concentration. Two umami enhancing compounds 5'-adenosine monophosphate (AMP) and 5'-uridine monophosphate (UMP) were subsequently identified after the LC fractions were re-evaluated with MSG. Sensory recombination studies, utilizing the aqueous PPI solution as the base, confirmed AMP and UMP were umami enhancers of MSG and contributed approximately 81% of the perceived umami intensity. However UMP was only reported to enhance umami perception in combination with AMP (not individually) indicating synergistic interactions were observed between the two enhancer compounds. Therefore the presence of all three compounds are important for umami perception and provide an improved basis to tailor the flavor profile in PPI products.
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Affiliation(s)
- Paulina Ongkowijoyo
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States
| | - Devin G Peterson
- Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.
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Hutasingh N, Chuntakaruk H, Tubtimrattana A, Ketngamkum Y, Pewlong P, Phaonakrop N, Roytrakul S, Rungrotmongkol T, Paemanee A, Tansrisawad N, Siripatrawan U, Sirikantaramas S. Metabolite profiling and identification of novel umami compounds in the chaya leaves of two species using multiplatform metabolomics. Food Chem 2023; 404:134564. [DOI: 10.1016/j.foodchem.2022.134564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/16/2022] [Accepted: 10/08/2022] [Indexed: 11/07/2022]
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5
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Zhang C, Miao Y, Feng Y, Wang J, Tian Z, Dong J, Gao B, Zhang L. Umami polypeptide detection system targeting the human T1R1 receptor and its taste-presenting mechanism. Biomaterials 2022; 287:121660. [PMID: 35792387 DOI: 10.1016/j.biomaterials.2022.121660] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Accepted: 06/24/2022] [Indexed: 01/30/2023]
Abstract
Umami is one of five basic tastes, the elucidation of its mechanism by the study of the interaction between umami polypeptides and hT1R1 umami receptors is of great significance. However, research on umami peptides targeting human T1R1 receptors is lacking, and the molecular mechanism remains elusive. Here, we successfully established a system to detect umami peptides targeting human T1R1 receptors by fluorescence spectroscopy, Surface Plasmon Resonance (SPR) and computational simulation. The sensory evaluation, calculated Kd value, and experimental affinity results between the four selected umami peptides (GRVSNCAA, KGDEESLA, KGGGGP, and TGDPEK) and glutamate were tested using this system, and all matched well. The maximum Ka value of GRVSNCAA was 479.55 M-1, and the minimum affinity of TGDPEK was 2.67 M-1. Computational simulations showed that the different peptide binding sites in the hT1R1 binding pocket occupied due to conformational changes are important factors for different taste thresholds, and that peptide hydrophobicity plays an important role in regulating affinity. Thus, our study enables rapid screening of high-intensity umami peptides and the development of T1R1 receptor-based umami detection sensors.
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Affiliation(s)
- Chuanxi Zhang
- Shanghai Engineering Research Center of Molecular Therapeutics & New Drug Development, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, 200062, China; School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, China; Department of Micro/Nano Electronics, School of Electronic Information and Electrical Engineering, Shanghai Jiao Tong University, Shanghai , 200240, China
| | - Yulu Miao
- Shanghai Engineering Research Center of Molecular Therapeutics & New Drug Development, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, 200062, China
| | - Yinghui Feng
- Shanghai Engineering Research Center of Molecular Therapeutics & New Drug Development, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, 200062, China
| | - Jiawei Wang
- Shanghai Engineering Research Center of Molecular Therapeutics & New Drug Development, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, 200062, China; School of Health Science and Engineering, University of Shanghai for Science and Tecchnology, Shanghai, 200093, China
| | - Zhuoli Tian
- Shanghai Engineering Research Center of Molecular Therapeutics & New Drug Development, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, 200062, China
| | - Juan Dong
- School of Food Science and Technology, Shihezi University, Shihezi, 832000, China
| | - Bei Gao
- School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, China.
| | - Lujia Zhang
- Shanghai Engineering Research Center of Molecular Therapeutics & New Drug Development, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai, 200062, China; NYU-ECNU Center for Computational Chemistry at NYU Shanghai, Shanghai, 200062, China.
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6
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Diepeveen J, Moerdijk‐Poortvliet TCW, van der Leij FR. Molecular insights into human taste perception and umami tastants: A review. J Food Sci 2022; 87:1449-1465. [PMID: 35301715 PMCID: PMC9314127 DOI: 10.1111/1750-3841.16101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 01/23/2022] [Accepted: 02/08/2022] [Indexed: 01/08/2023]
Abstract
Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l-glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l-glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.
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Affiliation(s)
- Johan Diepeveen
- Research Group Marine Biobased SpecialtiesChemistry Department, HZ University of Applied SciencesVlissingenThe Netherlands
| | | | - Feike R. van der Leij
- Research and Innovation Centre Agri, Food & Life Sciences (RIC‐AFL)Inholland University of Applied SciencesDelftThe Netherlands
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7
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Witty M. Examples of potato epidermis endophytes and rhizosphere microbes that may be human pathogens contributing to potato peel colic. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Potato tubers defend themselves against herbivores with endogenous secondary compounds such as solanine and scopolamine. They also recruit endophytes and members of the tuberosphere to repel herbivores. Many of these endophyte defence features are overcome by cooking, with some notable exceptions that have been identified by rDNA analysis of potato peel samples and may account for some previously unrecognised features of potato peel colic. This is relevant regarding the rather modern way of cooking, where the potato peel is left intact in food and consumed.
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Affiliation(s)
- M. Witty
- Math and Science Department, School of Pure and Applied Sciences, Florida SouthWestern State College, 8099 College Parkway, Fort Myers, Florida 33919, USA
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8
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Moore A, Luckett CR, Munafo JP. Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11947-11959. [PMID: 34606258 DOI: 10.1021/acs.jafc.1c04479] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
An activity-guided fractionation approach applied to thermally treated, enzymatically hydrolyzed mushroom, Agaricus bisporus L., protein led to the identification of several saltiness- and kokumi-enhancing peptides. The identification was accomplished by employing a combination of solid-phase extraction (SPE), gel-permeation chromatography (GPC), and semipreparative reverse-phase high-performance liquid chromatography (RP-HPLC), coupled with sensory analysis. As a result, this study led to the identification of a collection of common mushroom derived tastants, including 5'-mononucleotides and free amino acids, along with several taste-modulating pyroglutamyl dipeptides, including pyroglutamylcysteine (pGlu-Cys), pyroglutamylvaline (pGlu-Val), pyroglutamylaspartic acid (pGlu-Asp), pyroglutamylglutamic acid (pGlu-Glu), and pyroglutamylproline (pGlu-Pro). The taste-modulating thresholds for the pyroglutamyl dipeptides were calculated in a model mushroom broth containing natural concentrations of guanosine 5'-monophosphate and 14 amino acids, all with dose-over-threshold (DoT) factors ≥1. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was employed to quantitate the pyroglutamyl dipeptides, and their concentrations ranged from 2 to 58 μmol/L; however, they were determined to be present in the hydrolysate below their individual taste-modulating thresholds. Despite being present below their individual thresholds, when the dipeptides were collectively added to a model mushroom broth at their natural concentrations (143 μmol/L combined), both salty (p = 0.0061) and kokumi (p = 0.0025) taste attributes were significantly enhanced, demonstrating a synergistic subthreshold taste-modulating effect. This study lays the groundwork for future investigations on the saltiness-enhancing potential of mixtures of subthreshold levels of pyroglutamyl dipeptides found in mushrooms and other sources.
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Affiliation(s)
- Andrew Moore
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Curtis R Luckett
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
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9
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Vasilaki A, Panagiotopoulou E, Koupantsis T, Katsanidis E, Mourtzinos I. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization. Crit Rev Food Sci Nutr 2021; 62:9036-9052. [PMID: 34142890 DOI: 10.1080/10408398.2021.1939264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The consumers' demand for clean-label food products, lead to the replacement of conventional additives and redesign of the production methods in order to adopt green processes. Many researchers have focused on the identification and isolation of naturally occurring taste and flavor enhancers. The term "taste enhancer" and "flavor enhancer" refer to umami and kokumi components, respectively, and their utilization requires the study of their mechanism of action and the identification of their natural sources. Plants, fungi and dairy products can provide high amounts of naturally occurring taste and flavor enhancers. Thermal or enzymatic treatments of the raw materials intensify taste and flavor properties. Their utilization as taste and flavor enhancers relies on their identification and isolation. All the above-mentioned issues are discussed in this review, from the scope of listing the newest trends and up-to-date technological developments. Additionally, the appropriate sensory analysis protocols of the naturally occurring taste-active components are presented. Moreover, future trends in using such ingredients by the food industry can motivate researchers to study new means for clean-label food production and provide further knowledge to the food industry, in order to respond to consumers' demands.
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Affiliation(s)
| | | | - Thomas Koupantsis
- Research and Development Department, PROVIL S.A, Thessaloniki, Greece
| | - Eugenios Katsanidis
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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10
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Gao J, Fang D, Muinde Kimatu B, Chen X, Wu X, Du J, Yang Q, Chen H, Zheng H, An X, Zhao L, Hu Q. Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems. Food Chem 2021; 362:130192. [PMID: 34090042 DOI: 10.1016/j.foodchem.2021.130192] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 05/20/2021] [Accepted: 05/21/2021] [Indexed: 11/26/2022]
Abstract
Seven enzyme groups were applied to hydrolyze broken fruiting bodies of morel mushroom (Morchella sextelata) to extract umami substances. Physical-chemical properties, as well as compositions and concentrations of quintessential umami compounds of morel hydrolysates were analyzed. Electronic tongue and electronic nose were used to evaluate the sensory characteristics. The results suggested that peptides below 3 kDa showed the highest correlation with umami taste. Morel hydrolysate obtained from Neutrase-Flavourzyme (NF) combination contained the most contents of small peptides (<3 kDa), free amino acids (224.83 ± 0.87 mg/g), as well as flavor 5'-nucleotides (4.84 ± 0.32 mg/g), giving the best overall flavor properties. The reaction conditions of NF were optimized by response surface methodology (RSM). The highest degree of hydrolysis (DH) was up to 36.64%. An enzymatic hydrolysis approach was established to develop novel flavor products with high umami and low bitter taste from morel mushroom.
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Affiliation(s)
- Juan Gao
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China.
| | - Donglu Fang
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China
| | - Benard Muinde Kimatu
- Egerton Universaty, Department of Dairy and Food Science and Technology, P.O. BOX 536-20115, Egerton, Kenya
| | - Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China
| | - Xian Wu
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China
| | - Jiaxin Du
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China
| | - Qian Yang
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China
| | - Hui Chen
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China; Jiangsu Alphay Bio-technology Co., Ltd., Nantong, Jiangsu 226009, PR China
| | - Huihua Zheng
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China; Jiangsu Alphay Bio-technology Co., Ltd., Nantong, Jiangsu 226009, PR China
| | - Xinxin An
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University/Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, Nanjing, Jiangsu 210095, PR China.
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11
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Wu B, Eldeghaidy S, Ayed C, Fisk ID, Hewson L, Liu Y. Mechanisms of umami taste perception: From molecular level to brain imaging. Crit Rev Food Sci Nutr 2021; 62:7015-7024. [PMID: 33998842 DOI: 10.1080/10408398.2021.1909532] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to increase satiety, and hence could be used to control food intake. Therefore, it is important to understand the mechanism(s) involved in umami taste perception. This review discusses current knowledge of the mechanism(s) of umami perception from receptor level to human brain imaging. New findings regarding the molecular mechanisms for detecting umami tastes and their pathway(s), and the peripheral and central coding to umami taste are reviewed. The representation of umami in the human brain and the individual variation in detecting umami taste and associations with genotype are discussed. The presence of umami taste receptors in the gastrointestinal tract, and the interactions between the brain and gut are highlighted. The review concludes that more research is required into umami taste perception to include not only oral umami taste perception, but also the wider "whole body" signaling mechanisms, to explore the interaction between the brain and gut in response to umami perception and ingestion.
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Affiliation(s)
- Ben Wu
- Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Sally Eldeghaidy
- Division of Food, Nutrition and Dietetics, and Future Food Beacon, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.,Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University Park Campus, University of Nottingham, UK
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.,The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
| | - Louise Hewson
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Yuan Liu
- Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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12
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Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine. Food Res Int 2021; 140:109986. [DOI: 10.1016/j.foodres.2020.109986] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 12/03/2020] [Accepted: 12/08/2020] [Indexed: 01/23/2023]
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13
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14
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Zhang Y, Zhang L, Venkitasamy C, Pan Z, Ke H, Guo S, Wu D, Wu W, Zhao L. Potential effects of umami ingredients on human health: Pros and cons. Crit Rev Food Sci Nutr 2019; 60:2294-2302. [PMID: 31272187 DOI: 10.1080/10408398.2019.1633995] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Umami taste is the most recent confirmed basic taste in addition to sour, sweet, bitter, and salty. It has been controversial because of its effects on human nutritional benefit. Based on the available literatures, this review categorized 13 positive and negative effects of umami taste on human health. On the positive side, umami taste can improve food flavor and consumption, improve nutrition intake of the elderly and patients, protect against duodenal cancer, reduce ingestion of sodium chloride, decrease consumption of fat, and improve oral functions. On the other hand, umami taste can also induce hepatotoxicity, cause asthma, induce migraine headaches, damage the nervous system, and promote obesity. Due to its novelty, there are many functions and effects of umami taste waiting to be discovered. With further investigation, more information regarding the effects of umami taste on human health will be discerned.
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Affiliation(s)
- Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Longyi Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Chandrasekar Venkitasamy
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA.,Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, Albany, California, USA
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA.,Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, Albany, California, USA
| | - Huan Ke
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Siya Guo
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Di Wu
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Wanxia Wu
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Liming Zhao
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China.,State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, China
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Salger M, Stark TD, Hofmann T. Taste Modulating Peptides from Overfermented Cocoa Beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4311-4320. [PMID: 30916948 DOI: 10.1021/acs.jafc.9b00905] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Activity-guided fractionation of an aqueous extract of overfermented cocoa beans, which were recently found to be a rich source of previously unknown taste enhancing substances, revealed the presence of a series of taste modulating short peptides. Fractionation was achieved by means of sequential solvent extraction, medium pressure liquid chromatography, as well as preparative high pressure liquid chromatography, and the taste modulating activity was determined by means of matrix assisted taste dilution analysis. By means of ultra performance liquid chromatography-time-of-flight-mass spectrometry (UPLC-ToF-MS) screening, liquid chromatography-MS/MS methods, and customized syntheses, numerous short peptides could be identified in the taste modulating fractions. Sensory experiments of the target peptides showed umami enhancing and salt taste enhancing properties as well as kokumi effects when applied in a savory taste matrix. Evaluation of the taste threshold concentrations in model broth demonstrated a high taste modulating potential of 11 out of 13 identified peptides. Lowest threshold concentrations were determined for the salt taste enhancing tripeptide pEEE (55 μmol/L) and the kokumi active tripeptide VPA (90 μmol/L). Furthermore, a large number of dipeptides, carrying either a prolyl- or pyro-glutamyl moiety were located in the aqueous extract, exhibiting taste modulating properties and revealing a pH dependency of the taste modulating effect of the savory taste matrix. Additionally, synergistic effects of a mixture of five umami enhancing pyro-glutamyl dipeptides in the model matrix were demonstrated.
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Affiliation(s)
- Mathias Salger
- Food Chemistry and Molecular and Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , 84354 Freising , Germany
| | - Timo D Stark
- Food Chemistry and Molecular and Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , 84354 Freising , Germany
| | - Thomas Hofmann
- Food Chemistry and Molecular and Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , 84354 Freising , Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Gregor-Mendel-Straße 4 , 85354 Freising , Germany
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16
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Žugčić T, Abdelkebir R, Barba FJ, Rezek-Jambrak A, Gálvez F, Zamuz S, Granato D, Lorenzo JM. Effects of pulses and microalgal proteins on quality traits of beef patties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4544-4553. [PMID: 30333651 PMCID: PMC6170368 DOI: 10.1007/s13197-018-3390-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2018] [Accepted: 08/13/2018] [Indexed: 10/28/2022]
Abstract
Physicochemical parameters (pH, colour and texture), proximate composition (moisture, protein, lipid and ash content), amino acid content, and taste profile of beef patties elaborated with soy (control), pulses (pea, lentil and bean) and microalgal (Chlorella and Spirulina) proteins were assessed. The pH, colour, ash content, total, essential and non-essential amino acids and amino acid content were significantly different among the beef patties studied. In this regard, beef patties prepared with pea protein presented the highest values for pH; whereas beef patties manufactured with pea also showed the highest values for lightness and patties elaborated with bean the highest values for redness. Similar textural parameters were observed among the six batches of beef patties manufactured. Regarding ash content, a significant higher content was observed in the beef patties prepared with soy compared to the other ones. On the other hand, the beef patties elaborated with bean and seaweeds showed the highest values for the total amino acids content. The inclusion of bean and seaweed proteins increased the concentrations of all amino acids in beef patties, being glutamic acids, lysine and aspartic acid the predominant amino acids. Regarding the taste analysis, a similar profile was found among the six batches of beef patties studied. Considering all studied parameters, beef patties elaborated with bean protein could be used as an alternative protein source respect to soy protein because of it showed a similar nutritional content and taste profile and higher amino acid content.
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Affiliation(s)
- Tihana Žugčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València Spain
| | - Radhia Abdelkebir
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València Spain
- Range Ecology Laboratory in the Institute of Arid Regions (IRA) of Medenine, Medenine, Tunisia
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València Spain
| | - Anet Rezek-Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | | | - Sol Zamuz
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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