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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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Arntsen C, Guillemin J, Audette K, Stanley M. Tastant-receptor interactions: insights from the fruit fly. Front Nutr 2024; 11:1394697. [PMID: 38665300 PMCID: PMC11043608 DOI: 10.3389/fnut.2024.1394697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Accepted: 04/02/2024] [Indexed: 04/28/2024] Open
Abstract
Across species, taste provides important chemical information about potential food sources and the surrounding environment. As details about the chemicals and receptors responsible for gustation are discovered, a complex view of the taste system is emerging with significant contributions from research using the fruit fly, Drosophila melanogaster, as a model organism. In this brief review, we summarize recent advances in Drosophila gustation and their relevance to taste research more broadly. Our goal is to highlight the molecular mechanisms underlying the first step of gustatory circuits: ligand-receptor interactions in primary taste cells. After an introduction to the Drosophila taste system and how it encodes the canonical taste modalities sweet, bitter, and salty, we describe recent insights into the complex nature of carboxylic acid and amino acid detection in the context of sour and umami taste, respectively. Our analysis extends to non-canonical taste modalities including metals, fatty acids, and bacterial components, and highlights unexpected receptors and signaling pathways that have recently been identified in Drosophila taste cells. Comparing the intricate molecular and cellular underpinnings of how ligands are detected in vivo in fruit flies reveals both specific and promiscuous receptor selectivity for taste encoding. Throughout this review, we compare and contextualize these Drosophila findings with mammalian research to not only emphasize the conservation of these chemosensory systems, but to demonstrate the power of this model organism in elucidating the neurobiology of taste and feeding.
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Affiliation(s)
| | | | | | - Molly Stanley
- Department of Biology, University of Vermont, Burlington, VT, United States
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Ahdoot E, Cohen F. Unraveling the MSG-Headache Controversy: an Updated Literature Review. Curr Pain Headache Rep 2024; 28:119-124. [PMID: 38079074 DOI: 10.1007/s11916-023-01198-z] [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] [Accepted: 11/30/2023] [Indexed: 03/10/2024]
Abstract
PURPOSE OF REVIEW To review the evidence and role of monosodium glutamate (MSG) as a headache and migraine trigger. RECENT FINDINGS MSG is a common food additive, has widely been linked as a trigger of headache, as well as other symptoms. However, the evidence for MSG as a causative agent for headache is debated. Various clinical trials over the past several decades have reported conflicting results, with studies suggesting that MSG does and does not increase the incidence of headache. However, the dosages of MSG exposure are often inconsistent across studies, with many studies administering a dose significantly higher than the average consumption.. Additionally, there are misconceptions about which foods and cuisines have MSG in them. MSG could be a potential trigger for migraine and headaches. It is unclear exactly how MSG plays into the migraine pathophysiology. It's crucial to accurately determine if MSG is present in one's diet to evaluate its potential impact on headaches.
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Affiliation(s)
- Edmond Ahdoot
- Department of Neurology, Icahn School of Medicine at Mount Sinai, Mount Sinai Hospital, New York, NY, USA
| | - Fred Cohen
- Department of Neurology, Icahn School of Medicine at Mount Sinai, Mount Sinai Hospital, New York, NY, USA.
- Department of Medicine, Icahn School of Medicine at Mount Sinai, Mount Sinai Hospital, New York, NY, USA.
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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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Genome-Wide Detection and Analysis of Copy Number Variation in Anhui Indigenous and Western Commercial Pig Breeds Using Porcine 80K SNP BeadChip. Genes (Basel) 2023; 14:genes14030654. [PMID: 36980927 PMCID: PMC10047991 DOI: 10.3390/genes14030654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/27/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023] Open
Abstract
Copy number variation (CNV) is an important class of genetic variations widely associated with the porcine genome, but little is known about the characteristics of CNVs in foreign and indigenous pig breeds. We performed a genome-wide comparison of CNVs between Anhui indigenous pig (AHIP) and Western commercial pig (WECP) breeds based on data from the Porcine 80K SNP BeadChip. After analysis using the PennCNV software, we detected 3863 and 7546 CNVs in the AHIP and WECP populations, respectively. We obtained 225 (loss: 178, gain: 47) and 379 (loss: 293, gain: 86) copy number variation regions (CNVRs) randomly distributed across the autosomes of the AHIP and WECP populations, accounting for 10.90% and 22.57% of the porcine autosomal genome, respectively. Functional enrichment analysis of genes in the CNVRs identified genes related to immunity (FOXJ1, FOXK2, MBL2, TNFRSF4, SIRT1, NCF1) and meat quality (DGAT1, NT5E) in the WECP population; these genes were a loss event in the WECP population. This study provides important information on CNV differences between foreign and indigenous pig breeds, making it possible to provide a reference for future improvement of these breeds and their production performance.
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Spence C. Why pair food and drink. NATURE FOOD 2023; 4:192-193. [PMID: 37117848 DOI: 10.1038/s43016-023-00691-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Xu Y, Liu W, Li L, Cao W, Zhao M, Dong J, Ren G, Bhandari B, Duan X. Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Schmidt CV, Mouritsen OG. Umami taste as a driver for sustainable eating. INTERNATIONAL JOURNAL OF FOOD DESIGN 2022. [DOI: 10.1386/ijfd_00045_3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In the present article it is proposed that a focus on taste is instrumental for promoting a green transition towards a more sustainable eating behaviour involving a more plant-based diet. In particular, it is pointed out that umami is a key driver for this transition because on the one side green food like vegetables typically lack this basic taste that humans on the other side are genetically primed to crave by evolution. We highlight how a mechanism of synergy operates and can be applied to enhance umami taste by a combination of free amino acids and free nucleotides in the same food item either by culinary preparation or by appropriate food pairing. Examples of the power of umami synergy are given, with some focus on sustainable marine foods like bivalves and cephalopods as well as vegetables. Finally, we demonstrate how umami taste as a driver for sustainable eating can be brought to work in the context of communication to children as well as the general public, e.g., by gamification.
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Lim SY, Dora R, Yatiman NH, Wong JE, Haron H, Poh BK. Umami detection threshold among children of different ethnicities and its correlation with various indices of obesity and blood pressure. Curr Res Food Sci 2022; 5:2204-2210. [PMID: 36387604 PMCID: PMC9663310 DOI: 10.1016/j.crfs.2022.11.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/06/2022] Open
Abstract
Sensitivity to savory taste has been linked to high consumption of savory foods and increased risks of obesity and hypertension. However, there are limited studies that investigate whether obesity indices are correlated with the differences in umami taste perception, particularly in children. This study aimed to investigate the umami detection threshold among children of different ethnicities and the threshold's correlation with obesity indices and blood pressure. A total of 140 subjects were recruited and consisted of a nearly equal distribution of children from three main ethnicities (37.2% Malays, 31.4% Chinese, 31.4% Indians). Umami detection threshold was measured using the two-alternative, forced-choice staircase procedure. Body weight, height, waist circumference and blood pressure of children were measured. Body composition was assessed using bioelectrical impedance analysis (BIA). Mean umami detection threshold was 1.22 ± 1.04 mM and there were no observable differences attributable to the subjects' ethnicities. Body fat percentage was negatively correlated (r = −0.171, p < 0.05), while lean body mass percentage was positively correlated (r = 0.171, p < 0.05) with umami detection threshold. These findings revealed that umami taste perception correlated with children's body composition, but not other anthropometric indicators and blood pressure. Future studies should explore the correlation between umami taste perception and children's total dietary intake. The average umami detection threshold of Malaysian children was 1.22 ± 1.04 mM. No gender or ethnic differences in umami detection thresholds were observed. Umami taste perception was correlated only with children's body composition. It is worth to consider umami taste threshold in designing low-sodium food products.
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Loï C, Cynober L. Glutamate: A Safe Nutrient, Not Just a Simple Additive. ANNALS OF NUTRITION AND METABOLISM 2022; 78:133-146. [PMID: 35172302 DOI: 10.1159/000522482] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Accepted: 02/04/2022] [Indexed: 11/19/2022]
Abstract
BACKGROUND In 2017, an European Food Safety Authority (EFSA) opinion on the use of glutamate and its salts as food additives led to an ADI of 30mg/kg body weight/day. Then, in 2021, an EFSA statement presented a proposal for harmonising the establishment of Health-Based Guidance Values for nutrients that are also regulated substances (including food additives). The present review argues that the 2017 glutamate ADI is unsuitable because safety of glutamate should firstly consider its status as a nutrient and not only as an additive. SUMMARY Glutamate is a non-essential amino acid playing a key role in nitrogen homeostasis. The dietary exposure to glutamate in adults is extensive, due to its ubiquitous presence in foods, under three forms: bound to proteins, naturally free and free form added as an additive. Glutamate naturally included into proteins is the major source of dietary glutamate. Thus, since it plays a role in nitrogen homeostasis, it is a nutrient before being an additive. Its pharmacokinetics is largely impacted by concomitant food intake but the extent to which plasma glutamate concentration must rise to have deleterious effects is never encountered in humans consuming glutamate in their daily diets. This is due to the fact that glutamate is highly metabolized in the splanchnic area. Key Messages: Glutamate should be considered as a safe nutrient before as an additive by risk assessor.
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Affiliation(s)
| | - Luc Cynober
- Laboratoire de Biologie de la Nutrition, URP 4466, Faculté de Pharmacie, Université de Paris, Paris, France
- Service de Biochimie, Hôpital Cochin, AP-HP, Paris, France
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11
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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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Umami potential of fermented beverages: Sake, wine, champagne, and beer. Food Chem 2021; 360:128971. [PMID: 34052711 DOI: 10.1016/j.foodchem.2020.128971] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 12/04/2020] [Accepted: 12/24/2020] [Indexed: 11/23/2022]
Abstract
The free amino acid (FAA) contents of a special selection of fermented beverages have been measured by ultra-high performance liquid chromatography (UHPLC). The selection, which includes 8 sakes, 9 white, rosé, and sparkling wines, 9 genuine champagnes, as well as 5 types of beer, was made to uncover the umami potential of different types of fermented beverages, in particular whether long yeast contact and ageing may influence the contents of free glutamate that is known to elicit umami sensation. The data show that in particular sakes as well as some beers, wines and champagnes with long yeast contact contain appreciable amounts of free glutamate. The results are discussed in the context of food pairing where umami synergy can be achieved by combining fermented beverages with long yeast contact with food rich in free nucleotides.
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Schmidt CV, Olsen K, Mouritsen OG. Umami synergy as the scientific principle behind taste-pairing champagne and oysters. Sci Rep 2020; 10:20077. [PMID: 33208820 PMCID: PMC7676262 DOI: 10.1038/s41598-020-77107-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 11/06/2020] [Indexed: 12/03/2022] Open
Abstract
Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined by food culture and tradition rather than by chemical food composition. In contrast, the pairing implied by the synergy in the umami taste, elicited by free glutamate and free nucleotides, is scientifically founded on an allosteric action at the umami receptor, rendering eggs-bacon and cheese-ham delicious companions. Based on measurement of umami compounds in champagnes and oysters we suggest that a reason why champagne and oysters are considered good companions may be the presence of free glutamate in champagne, and free glutamate and 5′-nucleotides in oysters. By calculations of the effective umami potential we reveal which combinations of oysters and champagnes lead to the strongest umami taste. We also show that glutamate levels and total amount of free amino acids are higher in aged champagnes with long yeast contact, and that the European oyster (Ostrea edulis) has higher free glutamate and nucleotide content than the Pacific oyster (Crassostrea gigas) and is thus a better candidate to elicit synergistic umami taste.
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Affiliation(s)
- Charlotte Vinther Schmidt
- Department of Food Science, Taste for Life and Design and Consumer Behavior, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg, Denmark
| | - Karsten Olsen
- Department of Food Science, Taste for Life and Design and Consumer Behavior, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg, Denmark
| | - Ole G Mouritsen
- Department of Food Science, Taste for Life and Design and Consumer Behavior, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg, Denmark.
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Huang Z, Zhang J, Gu Y, Cai Z, Feng X, Yang C, Xin G. Research progress on inosine monophosphate deposition mechanism in chicken muscle. Crit Rev Food Sci Nutr 2020; 62:1062-1078. [PMID: 33146022 DOI: 10.1080/10408398.2020.1833832] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
With the continuous improvements in human diet, there is an ever-increasing demand for high-quality chicken, so it is particularly important for poultry breeders to carry out the breeding of high-quality broilers in a timely fashion. Inosine monophosphate (IMP) is a flavor-enhancing substance, which plays a critical role in the umami taste of the muscle, making the content of IMP an important umami taste indicator. Currently, research on the deposition mechanism of IMP in chicken is not only necessary for chicken breeders to promote the production of high-quality meat and poultry but also to meet the human demand for chicken meat. In this paper, the research history of IMP, its structure and taste mechanisms, the pathway and influencing factors of de novo IMP synthesis, and the key genes regulating IMP synthesis and metabolism are briefly summarized. Our aim was to lay a theoretical foundation and provide scientific background and research directions for further research on high-quality broiler breeding.
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Affiliation(s)
- Zengwen Huang
- Agriculture College, Ningxia University, Yinchuan, China
| | - Juan Zhang
- Agriculture College, Ningxia University, Yinchuan, China
| | - Yaling Gu
- Agriculture College, Ningxia University, Yinchuan, China
| | - Zhengyun Cai
- Agriculture College, Ningxia University, Yinchuan, China
| | - Xiaofang Feng
- Agriculture College, Ningxia University, Yinchuan, China
| | - Chaoyun Yang
- Agriculture College, Ningxia University, Yinchuan, China
| | - Guosheng Xin
- College of Life Sciences, Ningxia University/Ningxia Feed Engineering Technology Research Center, Yinchuan, China
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Fan X, Li X, Tao N, Zhang J, Wang M, Qian X, Su H, Zhong J. Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure. Molecules 2019; 24:E4447. [PMID: 31817288 PMCID: PMC6943628 DOI: 10.3390/molecules24244447] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/29/2019] [Accepted: 12/02/2019] [Indexed: 11/21/2022] Open
Abstract
In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. The results showed that the nutrients were dissolved to the maximum in the soup when salt was added at 150 min of cooking. Comparatively, much smaller MNPs with a more stable bilayer were formed at the same salt addition time. Meanwhile, Cl- was found to permeate throughout the core and Na+ bonded with glycosylated molecules, which were dispersed around much smaller MNPs. These results suggested that in addition to promoting the migration of nutrients and taste substances, NaCl also participated in the formation and stability of MNPs in fish head soups.
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Affiliation(s)
- Xinyi Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Xiaopeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Jing Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Mingfu Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
- Food and Nutritional Science Program, School of Biological Sciences, The University of Hong Kong, Hong Kong, China
| | - Xueli Qian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Hong Su
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
| | - Jian Zhong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (X.F.); (X.L.); (J.Z.); (X.Q.); (H.S.); (J.Z.)
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In vitro and in vivo genotoxicity studies on monosodium L-glutamate monohydrate. Regul Toxicol Pharmacol 2019; 107:104399. [DOI: 10.1016/j.yrtph.2019.05.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 05/11/2019] [Accepted: 05/28/2019] [Indexed: 11/23/2022]
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Clausen MP, Christensen M, Djurhuus TH, Duelund L, Mouritsen OG. The quest for umami: Can sous vide contribute? Int J Gastron Food Sci 2018. [DOI: 10.1016/j.ijgfs.2018.03.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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19
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Huijuan Z, Jian P, Juan L, Xiaoxiao X. High-pressure effects on the mechanism of accumulated inosine 5′-monophosphate. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage. J FOOD QUALITY 2018. [DOI: 10.1155/2018/6972848] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose. The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added. The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness. Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage.
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21
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Update on food safety of monosodium l -glutamate (MSG). PATHOPHYSIOLOGY 2017; 24:243-249. [DOI: 10.1016/j.pathophys.2017.08.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 08/18/2017] [Accepted: 08/21/2017] [Indexed: 12/22/2022] Open
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Uemoto Y, Ohtake T, Sasago N, Takeda M, Abe T, Sakuma H, Kojima T, Sasaki S. Effect of two non-synonymous ecto-5'-nucleotidase variants on the genetic architecture of inosine 5'-monophosphate (IMP) and its degradation products in Japanese Black beef. BMC Genomics 2017; 18:874. [PMID: 29132308 PMCID: PMC5683534 DOI: 10.1186/s12864-017-4275-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2017] [Accepted: 11/03/2017] [Indexed: 11/12/2022] Open
Abstract
Background Umami is a Japanese term for the fifth basic taste and is an important sensory property of beef palatability. Inosine 5′-monophosphate (IMP) contributes to umami taste in beef. Thus, the overall change in concentration of IMP and its degradation products can potentially affect the beef palatability. In this study, we investigated the genetic architecture of IMP and its degradation products in Japanese Black beef. First, we performed genome-wide association study (GWAS), candidate gene analysis, and functional analysis to detect the causal variants that affect IMP, inosine, and hypoxanthine. Second, we evaluated the allele frequencies in the different breeds, the contribution of genetic variance, and the effect on other economical traits using the detected variants. Results A total of 574 Japanese Black cattle were genotyped using the Illumina BovineSNP50 BeadChip and were then used for GWAS. The results of GWAS showed that the genome-wide significant single nucleotide polymorphisms (SNPs) on BTA9 were detected for IMP, inosine, and hypoxanthine. The ecto-5′-nucleotidase (NT5E) gene, which encodes the enzyme NT5E for the extracellular degradation of IMP to inosine, was located near the significant region on BTA9. The results of candidate gene analysis and functional analysis showed that two non-synonymous SNPs (c.1318C > T and c.1475 T > A) in NT5E affected the amount of IMP and its degradation products in beef by regulating the enzymatic activity of NT5E. The Q haplotype showed a positive effect on IMP and a negative effect on the enzymatic activity of NT5E in IMP degradation. The two SNPs were under perfect linkage disequilibrium in five different breeds, and different haplotype frequencies were seen among breeds. The two SNPs contribute to about half of the total genetic variance in IMP, and the results of genetic relationship between IMP and its degradation products showed that NT5E affected the overall concentration balance of IMP and its degradation products. In addition, the SNPs in NT5E did not have an unfavorable effect on the other economical traits. Conclusion Based on all the above findings taken together, two non-synonymous SNPs in NT5E would be useful for improving IMP and its degradation products by marker-assisted selection in Japanese Black cattle. Electronic supplementary material The online version of this article (doi: 10.1186/s12864-017-4275-4) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Yoshinobu Uemoto
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan.,Present address: Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-0845, Japan
| | - Tsuyoshi Ohtake
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Nanae Sasago
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Masayuki Takeda
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Tsuyoshi Abe
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Hironori Sakuma
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Takatoshi Kojima
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Shinji Sasaki
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan.
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Eddy MC, Eschle BK, Delay ER. Comparison of the Tastes of L-Alanine and Monosodium Glutamate in C57BL/6J Wild Type and T1r3 Knockout Mice. Chem Senses 2017; 42:563-573. [PMID: 28605507 DOI: 10.1093/chemse/bjx037] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/08/2017] [Indexed: 11/12/2022] Open
Abstract
Previous research showed that L-alanine and monosodium L-glutamate elicit similar taste sensations in rats. This study reports the results of behavioral experiments designed to compare the taste capacity of C57BL/6J wild type and T1r3- mice for these 2 amino acids. In conditioned taste aversion (CTA) experiments, wild-type mice exhibited greater sensitivity than knockout mice for both L-amino acids, although knockout mice were clearly able to detect both amino acids at 50 mM and higher concentrations. Generalization of CTA between L-alanine and L-glutamate was bidirectionally equivalent for both mouse genotypes, indicating that both substances elicited similar tastes in both genotypes. This was verified by the discrimination experiments in which both mouse genotypes performed at or near chance levels at 75 and 150 mM. Above 150 mM, discrimination performance improved, suggesting the taste qualities of the 2 L-amino acids are not identical. No differences between knockout and wild-type mice in discrimination ability were detected. These results indicate that while the T1r3 receptor is important for tasting L-alanine and L-glutamate, other receptors are also important for tasting these amino acids.
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Affiliation(s)
- Meghan C Eddy
- Department of Biology and Vermont Chemical Senses Group, University of Vermont,109 Carrigan Drive, Burlington, VT 05405,USA
| | - Benjamin K Eschle
- Department of Biology and Vermont Chemical Senses Group, University of Vermont,109 Carrigan Drive, Burlington, VT 05405,USA
| | - Eugene R Delay
- Department of Biology and Vermont Chemical Senses Group, University of Vermont,109 Carrigan Drive, Burlington, VT 05405,USA
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Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Parent-Massin D, Oskarsson A, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Younes M, Boon P, Chrysafidis D, Gürtler R, Tobback P, Altieri A, Rincon AM, Lambré C. Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives. EFSA J 2017; 15:e04910. [PMID: 32625571 PMCID: PMC7009848 DOI: 10.2903/j.efsa.2017.4910] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of glutamic acid-glutamates (E 620-625) when used as food additives. Glutamate is absorbed in the intestine and it is presystemically metabolised in the gut wall. No adverse effects were observed in the available short-term, subchronic, chronic, reproductive and developmental studies. The only effect observed was increased kidney weight and increased spleen weight; however, the increase in organ weight was not accompanied by adverse histopathological findings and, therefore, the increase in organ weight was not considered as an adverse effect. The Panel considered that glutamic acid-glutamates (E 620-625) did not raise concern with regards to genotoxicity. From a neurodevelopmental toxicity study, a no observed adverse effect level (NOAEL) of 3,200 mg monosodium glutamate/kg body weight (bw) per day could be identified. The Panel assessed the suitability of human data to be used for the derivation of a health-based guidance value. Although effects on humans were identified human data were not suitable due to the lack of dose-response data from which a dose without effect could be identified. Based on the NOAEL of 3,200 mg monosodium glutamate/kg bw per day from the neurodevelopmental toxicity study and applying the default uncertainty factor of 100, the Panel derived a group acceptable daily intake (ADI) of 30 mg/kg bw per day, expressed as glutamic acid, for glutamic acid and glutamates (E 620-625). The Panel noted that the exposure to glutamic acid and glutamates (E 620-625) exceeded not only the proposed ADI, but also doses associated with adverse effects in humans for some population groups.
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Kochem M, Breslin PAS. Clofibrate inhibits the umami-savory taste of glutamate. PLoS One 2017; 12:e0172534. [PMID: 28248971 PMCID: PMC5332072 DOI: 10.1371/journal.pone.0172534] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 02/06/2017] [Indexed: 01/21/2023] Open
Abstract
In humans, umami taste can increase the palatability of foods rich in the amino acids glutamate and aspartate and the 5'-ribonucleotides IMP and GMP. Umami taste is transduced, in part, by T1R1-T1R3, a heteromeric G-protein coupled receptor. Umami perception is inhibited by sodium lactisole, which binds to the T1R3 subunit in vitro. Lactisole is structurally similar to the fibrate drugs. Clofibric acid, a lipid lowering drug, also binds the T1R3 subunit in vitro. The purpose of this study was to determine whether clofibric acid inhibits the umami taste of glutamate in human subjects. Ten participants rated the umami taste intensity elicited by 20 mM monosodium glutamate (MSG) mixed with varying concentrations of clofibric acid (0 to 16 mM). In addition, fourteen participants rated the effect of 1.4 mM clofibric acid on umami enhancement by 5' ribonucleotides. Participants were instructed to rate perceived intensity using a general Labeled Magnitude Scale (gLMS). Each participant was tested in triplicate. Clofibric acid inhibited umami taste intensity from 20 mM MSG in a dose dependent manner. Whereas MSG neat elicited "moderate" umami taste intensity, the addition of 16 mM clofibric acid elicited only "weak" umami intensity on average, and in some subjects no umami taste was elicited. We further show that 1.4 mM clofibric acid suppressed umami enhancement from GMP, but not from IMP. This study provides in vivo evidence that clofibric acid inhibits glutamate taste perception, presumably via T1R1-T1R3 inhibition, and lends further evidence that the T1R1-T1R3 receptor is the principal umami receptor in humans. T1R receptors are expressed extra-orally throughout the alimentary tract and in regulatory organs and are known to influence glucose and lipid metabolism. Whether clofibric acid as a lipid-lowering drug affects human metabolism, in part, through T1R inhibition warrants further examination.
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Affiliation(s)
- Matthew Kochem
- Rutgers University Department of Nutritional Sciences, New Brunswick, NJ, United States of America
| | - Paul A. S. Breslin
- Rutgers University Department of Nutritional Sciences, New Brunswick, NJ, United States of America
- Monell Chemical Senses Center Philadelphia, PA, United States of America
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Zhang Y, Venkitasamy C, Pan Z, Liu W, Zhao L. Novel Umami Ingredients: Umami Peptides and Their Taste. J Food Sci 2016; 82:16-23. [PMID: 27926796 DOI: 10.1111/1750-3841.13576] [Citation(s) in RCA: 129] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 10/18/2016] [Accepted: 11/09/2016] [Indexed: 12/01/2022]
Abstract
Umami substances are very important for food seasoning and healthy eating. In addition to monosodium glutamate and some nucleotides, recent investigations have revealed that several peptides also exhibit umami taste. In recent years, 52 peptides have been reported to show umami taste, including 24 dipeptides, 16 tripeptides, 5 octapeptides, 2 pentapeptides, 2 hexapeptides, 1 tetrapeptide, 1 heptapeptide, and 1 undecapeptide. Twenty of these peptides have been examined for the present of umami taste. In this review, we have listed these umami peptides based on their category, source, taste, and threshold concentration. The evidence for peptides showing umami taste, the umami taste receptors on the human tongue, and the peptides whose umami taste is controversial are also discussed.
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Affiliation(s)
- Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu Univ, Chengdu, 610106, China.,Key Laboratory of Leather Chemistry and Engineering of the Ministry of Education, Sichuan Univ, Chengdu, 610065, China
| | - Chandrasekar Venkitasamy
- Dept. of Biological and Agricultural Engineering, Univ. of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A
| | - Zhongli Pan
- Dept. of Biological and Agricultural Engineering, Univ. of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A.,Healthy Processed Foods Research Unit, USDA-ARS-WRRC, 800 Buchanan St., Albany, CA, 94710, U.S.A
| | - Wenlong Liu
- Key Laboratory of Meat Processing of Sichuan, Chengdu Univ, Chengdu, 610106, China
| | - Liming Zhao
- Key Laboratory of Meat Processing of Sichuan, Chengdu Univ, Chengdu, 610106, China
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Lee HJ, Jo C, Nam KC, Lee KH. Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White. ACTA ACUST UNITED AC 2016. [DOI: 10.9799/ksfan.2016.29.4.449] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Zhang J, Zhao X. Changes in Protein Hydrolysates During Processing of Chinese Traditional Dry-Cured Bacon (Laròu) Production. J Food Biochem 2016. [DOI: 10.1111/jfbc.12304] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jinjie Zhang
- School of Marine Science; Ningbo University; Ningbo 315211 Zhejiang China
| | - Xihong Zhao
- Key Laboratory for Green Chemical Process of Ministry of Education, School of Chemical Engineering and Pharmacy; Wuhan Institute of Technology; Wuhan 430073 China
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Metabotropic glutamate receptors are involved in the detection of IMP and L-amino acids by mouse taste sensory cells. Neuroscience 2015; 316:94-108. [PMID: 26701297 DOI: 10.1016/j.neuroscience.2015.12.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 12/03/2015] [Accepted: 12/04/2015] [Indexed: 11/22/2022]
Abstract
G-protein-coupled receptors are thought to be involved in the detection of umami and L-amino acid taste. These include the heterodimer taste receptor type 1 member 1 (T1r1)+taste receptor type 1 member 3 (T1r3), taste and brain variants of mGluR4 and mGluR1, and calcium sensors. While several studies suggest T1r1+T1r3 is a broadly tuned lLamino acid receptor, little is known about the function of metabotropic glutamate receptors (mGluRs) in L-amino acid taste transduction. Calcium imaging of isolated taste sensory cells (TSCs) of T1r3-GFP and T1r3 knock-out (T1r3 KO) mice was performed using the ratiometric dye Fura 2 AM to investigate the role of different mGluRs in detecting various L-amino acids and inosine 5' monophosphate (IMP). Using agonists selective for various mGluRs such as (RS)-3,5-dihydroxyphenylglycine (DHPG) (an mGluR1 agonist) and L-(+)-2-amino-4-phosphonobutyric acid (l-AP4) (an mGluR4 agonist), we evaluated TSCs to determine if they might respond to these agonists, IMP, and three L-amino acids (monopotassium L-glutamate, L-serine and L-arginine). Additionally, we used selective antagonists against different mGluRs such as (RS)-L-aminoindan-1,5-dicarboxylic acid (AIDA) (an mGluR1 antagonist), and (RS)-α-methylserine-O-phosphate (MSOP) (an mGluR4 antagonist) to determine if they can block responses elicited by these L-amino acids and IMP. We found that L-amino acid- and IMP-responsive cells also responded to each agonist. Antagonists for mGluR4 and mGluR1 significantly blocked the responses elicited by IMP and each of the L-amino acids. Collectively, these data provide evidence for the involvement of taste and brain variants of mGluR1 and mGluR4 in L-amino acid and IMP taste responses in mice, and support the concept that multiple receptors contribute to IMP and L-amino acid taste.
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Pal Choudhuri S, Delay RJ, Delay ER. L-Amino Acids Elicit Diverse Response Patterns in Taste Sensory Cells: A Role for Multiple Receptors. PLoS One 2015; 10:e0130088. [PMID: 26110622 PMCID: PMC4482487 DOI: 10.1371/journal.pone.0130088] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2014] [Accepted: 05/15/2015] [Indexed: 12/01/2022] Open
Abstract
Umami, the fifth basic taste, is elicited by the L-amino acid, glutamate. A unique characteristic of umami taste is the response potentiation by 5’ ribonucleotide monophosphates, which are also capable of eliciting an umami taste. Initial reports using human embryonic kidney (HEK) cells suggested that there is one broadly tuned receptor heterodimer, T1r1+T1r3, which detects L-glutamate and all other L-amino acids. However, there is growing evidence that multiple receptors detect glutamate in the oral cavity. While much is understood about glutamate transduction, the mechanisms for detecting the tastes of other L-amino acids are less well understood. We used calcium imaging of isolated taste sensory cells and taste cell clusters from the circumvallate and foliate papillae of C57BL/6J and T1r3 knockout mice to determine if other receptors might also be involved in detection of L-amino acids. Ratiometric imaging with Fura-2 was used to study calcium responses to monopotassium L-glutamate, L-serine, L-arginine, and L-glutamine, with and without inosine 5’ monophosphate (IMP). The results of these experiments showed that the response patterns elicited by L-amino acids varied significantly across taste sensory cells. L-amino acids other than glutamate also elicited synergistic responses in a subset of taste sensory cells. Along with its role in synergism, IMP alone elicited a response in a large number of taste sensory cells. Our data indicate that synergistic and non-synergistic responses to L-amino acids and IMP are mediated by multiple receptors or possibly a receptor complex.
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Affiliation(s)
- Shreoshi Pal Choudhuri
- Department of Biology and Vermont Chemosensory Group, The University of Vermont, Burlington, Vermont, United States of America
| | - Rona J. Delay
- Department of Biology and Vermont Chemosensory Group, The University of Vermont, Burlington, Vermont, United States of America
| | - Eugene R. Delay
- Department of Biology and Vermont Chemosensory Group, The University of Vermont, Burlington, Vermont, United States of America
- * E-mail:
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Koči J, Jeffery B, Riviere JE, Monteiro-Riviere NA. In vitro safety assessment of food ingredients in canine renal proximal tubule cells. Toxicol In Vitro 2015; 29:289-98. [PMID: 25458622 DOI: 10.1016/j.tiv.2014.11.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2014] [Revised: 11/13/2014] [Accepted: 11/15/2014] [Indexed: 01/03/2023]
Abstract
In vitro models are useful tools to initially assess the toxicological safety hazards of food ingredients. Toxicities of cinnamaldehyde (CINA), cinnamon bark oil, lemongrass oil (LGO), thymol, thyme oil (TO), clove leaf oil, eugenol, ginger root extract (GRE), citric acid, guanosine monophosphate, inosine monophosphate and sorbose (SORB) were assessed in canine renal proximal tubule cells (CPTC) using viability assay and renal injury markers. At LC50, CINA was the most toxic (0.012mg/ml), while SORB the least toxic (>100mg/ml). Toxicities (LC50) of positive controls were as follows: 4-aminophenol (0.15mg/ml in CPTC and 0.083mg/ml in human PTC), neomycin (28.6mg/ml in CPTC and 27.1mg/ml in human PTC). XYL displayed lowest cytotoxic potency (LC50=82.7mg/ml in CPTC). In vivo renal injury markers in CPTC were not significantly different from controls. The LGO toxicity mechanism was analyzed using qPCR and electron microscopy. Out of 370 genes, 57 genes (15.4%) were significantly up (34, 9.1%) or down (23, 6.2%) regulated, with the most upregulated gene gsta3 (∼200-fold) and the most affected pathway being oxidative stress. LGO induced damage of mitochondria, phospholipid accumulation and lack of a brush border. Viability assays along with mechanistic studies in the CPTC model may serve as a valuable in vitro toxicity screening tool.
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Affiliation(s)
- J Koči
- Department of Anatomy and Physiology, College of Veterinary Medicine, Kansas State University, Manhattan, KS, United States
| | - B Jeffery
- Mars Global Food Safety Center, Yanqi Economic Development Zone, Huairou, 101407 Beijing, PR China
| | - J E Riviere
- Department of Anatomy and Physiology, College of Veterinary Medicine, Kansas State University, Manhattan, KS, United States
| | - N A Monteiro-Riviere
- Department of Anatomy and Physiology, College of Veterinary Medicine, Kansas State University, Manhattan, KS, United States.
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Jayasena DD, Ahn DU, Nam KC, Jo C. Flavour chemistry of chicken meat: a review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:732-42. [PMID: 25049846 PMCID: PMC4093335 DOI: 10.5713/ajas.2012.12619] [Citation(s) in RCA: 149] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2012] [Revised: 01/26/2013] [Accepted: 01/14/2013] [Indexed: 12/02/2022]
Abstract
Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable “warmed over flavour” in chicken meat products are supposed to be the lack of α-tocopherol in chicken meat.
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Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Dong Uk Ahn
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Ki Chang Nam
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
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Brosnan JT, Drewnowski A, Friedman MI. Is there a relationship between dietary MSG and [corrected] obesity in animals or humans? Amino Acids 2014; 46:2075-87. [PMID: 24927698 DOI: 10.1007/s00726-014-1771-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Accepted: 05/26/2014] [Indexed: 01/21/2023]
Abstract
The sodium salt of glutamate (monosodium glutamate; MSG) imparts a savory/meaty taste to foods, and has been used as a flavoring agent for millennia. Past research on MSG/glutamate has evaluated its physiologic, metabolic and behavioral actions, and its safety. Ingested MSG has been found to be safe, and to produce no remarkable effects, except on taste. However, some recent epidemiologic and animal studies have associated MSG use with obesity and aberrations in fat metabolism. Reported effects are usually attributed to direct actions of ingested MSG in brain. As these observations conflict with past MSG research findings, a symposium was convened at the 13th International Congress on Amino Acids, Peptides and Proteins to discuss them. The principal conclusions were: (1) the proposed link between MSG intake and weight gain is likely explained by co-varying environmental factors (e.g., diet, physical activity) linked to the "nutrition transition" in developing Asian countries. (2) Controlled intervention studies adding MSG to the diet of animals and humans show no effect on body weight. (3) Hypotheses positing dietary MSG effects on body weight involve results from rodent MSG injection studies that link MSG to actions in brain not applicable to MSG ingestion studies. The fundamental reason is that glutamate is metabolically compartmentalized in the body, and generally does not passively cross biologic membranes. Hence, almost no ingested glutamate/MSG passes from gut into blood, and essentially none transits placenta from maternal to fetal circulation, or crosses the blood-brain barrier. Dietary MSG, therefore, does not gain access to brain. Overall, it appears that normal dietary MSG use is unlikely to influence energy intake, body weight or fat metabolism.
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Affiliation(s)
- John T Brosnan
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3X9, Canada,
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Zhang Y, Venkitasamy C, Pan Z, Wang W. Recent developments on umami ingredients of edible mushrooms – A review. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.08.002] [Citation(s) in RCA: 94] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Vallone S, Sivertsen H, Anthon GE, Barrett DM, Mitcham EJ, Ebeler SE, Zakharov F. An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening. Food Chem 2013; 139:171-83. [DOI: 10.1016/j.foodchem.2012.12.042] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 12/20/2012] [Accepted: 12/28/2012] [Indexed: 10/27/2022]
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Gustatory sensory cells express a receptor responsive to protein breakdown products (GPR92). Histochem Cell Biol 2013; 140:137-45. [PMID: 23436159 DOI: 10.1007/s00418-013-1080-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/25/2013] [Indexed: 01/30/2023]
Abstract
The ingestion of dietary protein is of vital importance for the maintenance of fundamental physiological processes. The taste modality umami, with its prototype stimulus, glutamate, is considered to signal the protein content of food. Umami was thought to be mediated by the heterodimeric amino acid receptor, T1R1 + T1R3. Based on knockout studies, additional umami receptors are likely to exist. In addition to amino acids, certain peptides can also elicit and enhance umami taste suggesting that protein breakdown products may contribute to umami taste. The recently deorphanized peptone receptor, GPR92 (also named GPR93; LPAR5), is expressed in gastric enteroendocrine cells where it responds to protein hydrolysates. Therefore, it was of immediate interest to investigate if the receptor GPR92 is expressed in gustatory sensory cells. Using immunohistochemical approaches we found that a large population of cells in murine taste buds was labeled with an GPR92 antibody. A molecular phenotyping of GPR92 cells revealed that the vast majority of GPR92-immunoreactive cells express PLCβ2 and can therefore be classified as type II cells. More detailed analyses have shown that GPR92 is expressed in the majority of T1R1-positive taste cells. These results indicate that umami cells may respond not only to amino acids but also to peptides in protein hydrolysates.
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Zhao G, Yao Y, Wang X, Hou L, Wang C, Cao X. Functional properties of soy sauce and metabolism genes of strains for fermentation. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03219.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Guozhong Zhao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Yunping Yao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Xiaohua Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Lihua Hou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Chunling Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Xiaohong Cao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
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41
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Mateo J, Domínguez MC, Aguirrezábal MM, Zumalacárregui J. Taste compounds in chorizo and their changes during ripening. Meat Sci 2012; 44:245-54. [PMID: 22060941 DOI: 10.1016/s0309-1740(96)00098-8] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/1995] [Revised: 06/01/1996] [Accepted: 07/20/1996] [Indexed: 11/25/2022]
Abstract
Taste compounds in chorizo-a dry fermented sausage-prepared by both traditional and industrial methods, i.e. D- and L-lactic acid, acetic acid, free amino acids and ATP derivatives, were analysed. Industrial chorizo contained larger amounts of D-lactic, L-lactic and acetic acids, several amino acids (e.g. γ-aminobutyric acid, phenylalanine) and hypoxanthine (Hx) than the traditional one (p < 0.05). The variations in taste compounds during the ripening of chorizo were tracked. D-Lactic and acetic acid increased, as well as most of the amino acids. ATP derivatives showed characteristic changes, IMP decreased on the first day and inosine (Ino) changed gradually to Hx during ripening. The taste compounds contents of garlic and paprika were studied. There was an important contribution of asparagine from spices to the initial mixture of sausage.
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Affiliation(s)
- J Mateo
- Departamento de Higiene y Tecnología de los Alimetos, Facultad de Veterinaria, Universidad de León, Campus de Vegazana s/n, 24007, León, Spain
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Mouritsen OG, Khandelia H. Molecular mechanism of the allosteric enhancement of the umami taste sensation. FEBS J 2012; 279:3112-20. [PMID: 22764741 DOI: 10.1111/j.1742-4658.2012.08690.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The fifth taste quality, umami, arises from binding of glutamate to the umami receptor T1R1/T1R3. The umami taste is enhanced several-fold upon addition of free nucleotides such as guanosine-5'-monophosphate (GMP) to glutamate-containing food. GMP may operate via binding to the ligand-binding domain of the T1R1 part of the umami receptor at an allosteric site. Using molecular dynamics simulations, we show that GMP can stabilize the closed (active) state of T1R1 by binding to the outer vestibule of the so-called Venus flytrap domain of the receptor. The transition between the closed and open conformations was accessed in the simulations. Using principal component analysis, we show that the dynamics of the Venus flytrap domain along the hinge-bending motion that activates signaling is dampened significantly upon binding of glutamate, and further slows down upon binding of GMP at an allosteric site, thus suggesting a molecular mechanism of cooperativity between GMP and glutamate.
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Affiliation(s)
- Ole G Mouritsen
- MEMPHYS - Center for Biomembrane Physics, University of Southern Denmark, Odense, Denmark
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43
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Mouritsen OG, Williams L, Bjerregaard R, Duelund L. Seaweeds for umami flavour in the New Nordic Cuisine. ACTA ACUST UNITED AC 2012. [DOI: 10.1186/2044-7248-1-4] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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44
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Mouritsen OG. Umami flavour as a means of regulating food intake and improving nutrition and health. Nutr Health 2012; 21:56-75. [PMID: 22544776 DOI: 10.1177/0260106012445537] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Diet and lifestyle have an impact on the burden of ill health and non-communicable ailments such as cardiovascular disease (including hypertension), obesity, diabetes, cancer and certain mental illnesses. The consequences of malnutrition and critical unbalances in the diet with regard to sugar, salt and fat are becoming increasingly manifest in the Western world and are also gradually influencing the general health condition for populations in developing countries. In this topical mini-review I highlight the lack of deliciousness and umami (savoury) flavour in prepared meals as a possible reason for poor nutritional management and excess intake of salt, fat and sugar. I argue that a better informed use of the current scientific understanding of umami and its dependence of the synergetic relationship between monosodium glutamate and certain 5'-ribonucleotides and their action on the umami taste receptors will not only provide better-tasting and more flavoursome meals but may also help to regulate food intake, in relation to both overeating and nutritional management of elderly and sick individuals.
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45
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Huang AX, Li JJ, Shen JD, Tao ZR, Ren JD, Li GQ, Wang DQ, Tian Y, Yang FS, Ding WP, Wu TX, Lu LZ. Effects of crossbreeding on slaughter traits and breast muscle chemical composition in chinese chickens. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2011. [DOI: 10.1590/s1516-635x2011000400005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Ai-xia Huang
- Zhejiang University, China; Zhejiang Academy of Agricultural sciences, China
| | - Jin-jun Li
- Zhejiang Academy of Agricultural sciences, China
| | - Jun-da Shen
- Zhejiang Academy of Agricultural sciences, China
| | | | - Jin-dong Ren
- Zhejiang Academy of Agricultural sciences, China
| | - Guo-qing Li
- Zhejiang Academy of Agricultural sciences, China
| | - De-qian Wang
- Zhejiang Academy of Agricultural sciences, China
| | - Yong Tian
- Zhejiang Academy of Agricultural sciences, China
| | | | | | | | - Li-zhi Lu
- Zhejiang Academy of Agricultural sciences, China
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He K, Du S, Xun P, Sharma S, Wang H, Zhai F, Popkin B. Consumption of monosodium glutamate in relation to incidence of overweight in Chinese adults: China Health and Nutrition Survey (CHNS). Am J Clin Nutr 2011; 93:1328-36. [PMID: 21471280 PMCID: PMC3095503 DOI: 10.3945/ajcn.110.008870] [Citation(s) in RCA: 105] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND It has been hypothesized that monosodium glutamate (MSG), a flavor enhancer, is positively associated with weight gain, which influences energy balance through the disruption of the hypothalamic signaling cascade of leptin action. OBJECTIVE The objective was to examine the longitudinal association between MSG consumption and incidence of overweight. DESIGN Data were collected from the China Health and Nutrition Survey (CHNS), a prospective open-cohort, ongoing nationwide health and nutrition survey, consisting of 10,095 apparently healthy Chinese adults aged 18-65 y at entry from 1991 to 2006. Diet, including MSG and other condiments, was assessed with a weighed food inventory in combination with three 24-h recalls. Incident overweight was defined as a body mass index (BMI; in kg/m(2)) ≥ 25 or ≥23 based on World Health Organization recommendations for Asian populations. Multilevel mixed-effects models were constructed to estimate change in BMI, and Cox regression models with gamma shared frailty were used to determine the incidence of overweight. RESULTS The mean follow-up was 5.5 y. The cumulative mean (±SD) MSG intake of 2.2 ± 1.6 g/d was positively associated with BMI after adjustment for potential confounders and cluster effects at different levels (individual, household, and community). The adjusted hazard ratio of overweight was 1.33 (95% CI: 1.01, 1.75; P for trend < 0.01) for participants in the highest quintile of MSG intake compared with those in the lowest quintile after adjustment for age, physical activity, total energy intake, and other major lifestyle factors. CONCLUSIONS MSG consumption was positively, longitudinally associated with overweight development among apparently healthy Chinese adults. Additional studies are needed to elucidate mechanisms of action and to establish causal inference.
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Affiliation(s)
- Ka He
- Departments of Nutrition and Epidemiology, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC, USA.
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47
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Lioe HN, Selamat J, Yasuda M. Soy sauce and its umami taste: a link from the past to current situation. J Food Sci 2010; 75:R71-6. [PMID: 20492309 DOI: 10.1111/j.1750-3841.2010.01529.x] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste. The recent investigation on Japanese and Indonesian soy sauces revealed that this taste is primarily due to umami components which have molecular weights lower than 500 Da. Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt. The intense umami taste found in the soy sauces may also be a result from the interaction between umami components and other tastants. Small peptides are also present, but have very low, almost undetected umami taste intensities investigated in their fractions.
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Affiliation(s)
- Hanifah Nuryani Lioe
- Centre of Excellence for Food Safety Research, Faculty of Food Science and Technology, Univ. Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia.
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48
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Yamamoto T, Watanabe U, Fujimoto M, Sako N. Taste preference and nerve response to 5'-inosine monophosphate are enhanced by glutathione in mice. Chem Senses 2009; 34:809-18. [PMID: 19797341 DOI: 10.1093/chemse/bjp070] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Previous human sensory evaluation studies have shown that glutathione (GSH) enhances deliciousness, accompanied by thickness, mouthfulness, and continuity feeling, which is known as "kokumi" in Japanese, in an umami solution containing monosodium glutamate and 5'-inosine monophosphate (IMP). We conducted behavioral and electrophysiological experiments to explore possible interactions of taste effectiveness between GSH and umami substances in mice. The 2-bottle preference test revealed that the mice preferred GSH at concentrations ranging from 1 to 10 mM. When GSH was added to IMP or a mixture of IMP and monopotassium glutamate (MPG), the mice showed increased preference for these solutions over the individual IMP or the binary mixture of IMP and MPG in both short-term and long-term tests. The addition of GSH to MPG, however, did not increase preference. Neural responses of the chorda tympani and glossopharyngeal nerves to the mixture of IMP and GSH showed synergism, whereas synergism was not observed in the mixture of MPG and GSH in either taste nerve. Another behavioral study with the use of the conditioned taste aversion paradigm showed that aversions to MPG generalized moderately to GSH, but aversions to GSH did not generalize to MPG. The present study suggests that GSH enhances preference for umami solutions containing 5'-ribonucleotide rather than glutamate. On the basis of these results, we discuss possible receptors involved for the action of GSH.
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Affiliation(s)
- Takashi Yamamoto
- Faculty of Health Science, Kio University, 4-2-2 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan.
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49
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SINESIO FIORELLA, COMENDADOR FRANCISCOJAVIER, PEPARAIO MARINA, MONETA ELISABETTA. TASTE PERCEPTION OF UMAMI-RICH DISHES IN ITALIAN CULINARY TRADITION. J SENS STUD 2009. [DOI: 10.1111/j.1745-459x.2009.00226.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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50
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Welsh FW, Murray WD, Williams RE, Katz I. Microbiological and Enzymatic Production of Flavor and Fragrance Chemicals. Crit Rev Biotechnol 2008. [DOI: 10.3109/07388558909040617] [Citation(s) in RCA: 188] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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