1
|
Mao J, Zhou Z, Yang H. Microbial succession and its effect on the formation of umami peptides during sufu fermentation. Front Microbiol 2023; 14:1181588. [PMID: 37138594 PMCID: PMC10149673 DOI: 10.3389/fmicb.2023.1181588] [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: 03/07/2023] [Accepted: 03/30/2023] [Indexed: 05/05/2023] Open
Abstract
Sufu, a traditional Chinese fermented food, is famous for its unique flavor, especially umami. However, the formation mechanism of its umami peptides is still unclear. Here, we investigated the dynamic change of both umami peptides and microbial communities during sufu production. Based on peptidomic analysis, 9081 key differential peptides were identified, which mainly involved in amino acid transport and metabolism, peptidase activity and hydrolase activity. Twenty-six high-quality umami peptides with ascending trend were recognized by machine learning methods and Fuzzy c-means clustering. Then, through correlation analysis, five bacterial species (Enterococcus italicus, Leuconostoc citreum, L. mesenteroides, L. pseudomesenteroides, Tetragenococcus halophilus) and two fungi species (Cladosporium colombiae, Hannaella oryzae) were identified to be the core functional microorganisms for umami peptides formation. Functional annotation of five lactic acid bacteria indicated their important functions to be carbohydrate metabolism, amino acid metabolism and nucleotide metabolism, which proved their umami peptides production ability. Overall, our results enhanced the understanding of microbial communities and the formation mechanism of umami peptides in sufu, providing novel insights for quality control and flavor improvement of tofu products.
Collapse
Affiliation(s)
- Jieqi Mao
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hongshun Yang
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang, China
- *Correspondence: Hongshun Yang,
| |
Collapse
|
2
|
Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04061-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
3
|
Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides. Molecules 2022; 27:molecules27092853. [PMID: 35566204 PMCID: PMC9102854 DOI: 10.3390/molecules27092853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 04/24/2022] [Accepted: 04/27/2022] [Indexed: 11/25/2022] Open
Abstract
Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to elicit an umami taste and umami-enhancing effect. The taste profiles, hydrolysis efficiency, amino acids, molecular weight distribution, Fourier transform infrared spectroscopy (FT-IR), and separation fractions obtained by ultrafiltration were evaluated. The results showed that peanut protein was extensively hydrolyzed to give mainly (up to 96.84%) free amino acids and peptides with low molecular weights (<1000 Da). Furthermore, β-sheets were the major secondary structure. Fractions of 1−3000 Da and <1000 Da prominently contributed to the umami taste and umami enhancement. To obtain umami-enhancing peptides, these two fractions were further purified by gel filtration chromatography, followed by sensory evaluation. These peptides were identified as ADSYRLP, DPLKY, EAFRVL, EFHNR, and SDLYVR by ultra-performance liquid chromatography (UPLC), and had estimated thresholds of 0.107, 0.164, 0.134, 0.148, and 0.132 mmol/L, respectively. According to the results of this work, defatted peanut powder hydrolysate had an umami taste and umami-enhancing effect, and is a potential excellent umami peptide precursor material for the food industry.
Collapse
|
4
|
Coleman B, Van Poucke C, Dewitte B, Ruttens A, Moerdijk-Poortvliet T, Latsos C, De Reu K, Blommaert L, Duquenne B, Timmermans K, van Houcke J, Muylaert K, Robbens J. Potential of microalgae as flavoring agents for plant-based seafood alternatives. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100139] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
5
|
Wang W, Yang L, Ning M, Liu Z, Liu Y. A rational tool for the umami evaluation of peptides based on multi-techniques. Food Chem 2022; 371:131105. [PMID: 34537606 DOI: 10.1016/j.foodchem.2021.131105] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 07/26/2021] [Accepted: 09/06/2021] [Indexed: 12/31/2022]
Abstract
Umami peptides have become of key interest in the development of flavoring agents. However, the lack of known umami peptides further prevents the understanding of the umami mechanism. The famous pufferfish (Takifugu flavidus) is a great resource for novel umami peptides, and we further analyze the umami characteristics of peptides based on multi-evaluation. In this study, five novel umami peptides, DF9, TK18, AK11, IK10, and GT12 were found; DF9 having the highest umami intensity, followed by AK11. Moreover, biosensor results showed DF9 with the lowest Ka value of 6.85 × 10-13 mol/L, followed by AK11. These data are mostly in agreement with sensory evaluation and fully reveal the umami mechanism of peptides. Quantum chemical and molecular docking demonstrated active site D in peptides bound with T1R1 receptor. Our results open up new strategies to estimate the taste characteristics of umami peptides and provide rational tools for screening umami peptides in food.
Collapse
Affiliation(s)
- Wenli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Luan Yang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Menghua Ning
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ziyuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| |
Collapse
|
6
|
Sparvoli F, Giofré S, Cominelli E, Avite E, Giuberti G, Luongo D, Gatti E, Cianciabella M, Daniele GM, Rossi M, Predieri S. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean ( Phaseolus vulgaris L.) Flour. Nutrients 2021; 13:nu13124517. [PMID: 34960069 PMCID: PMC8704223 DOI: 10.3390/nu13124517] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/11/2021] [Accepted: 12/14/2021] [Indexed: 01/24/2023] Open
Abstract
Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec-) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec- flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec- flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.
Collapse
Affiliation(s)
- Francesca Sparvoli
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
- Correspondence:
| | - Silvia Giofré
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Eleonora Cominelli
- Institute of Agricultural Biology and Biotechnology, National Research Council, Via Bassini 15, 20133 Milano, Italy; (S.G.); (E.C.)
| | - Elena Avite
- Blumen Group SPA, Corso Savona 168, 14100 Asti, Italy;
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - Diomira Luongo
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.L.); (M.R.)
| | - Edoardo Gatti
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Marta Cianciabella
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Giulia Maria Daniele
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| | - Mauro Rossi
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (D.L.); (M.R.)
| | - Stefano Predieri
- Institute for BioEconomy, National Research Council, Via Piero Gobetti 101, 40129 Bologna, Italy; (E.G.); (M.C.); (G.M.D.); (S.P.)
| |
Collapse
|
7
|
Beppu K, Shono H, Kawakami A, Takashi T, Watanabe S, Yoshida A, Kuroda M, Fujimoto C, Kanamura R, Ohnishi H, Kondo E, Azuma T, Sato G, Kitamura Y, Tsutsumi R, Sakaue H, Takeda N. Dietary supplementation with monosodium glutamate with dietary balance such as protein, salt and sugar intake with increasing T1R3 taste receptor gene expression in healthy females. THE JOURNAL OF MEDICAL INVESTIGATION 2021; 68:315-320. [PMID: 34759151 DOI: 10.2152/jmi.68.315] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
We previously showed that chemotherapy-induced dysgeusia was associated with lingual taste receptor gene expression, and monosodium glutamate (MSG) improved dysgeusia by upregulating taste 1 receptor 3(T1R3) gene expression. In recent years, decreased taste sensitivity has also been reported in some young people, and these are partly due to their disordered eating habits. From these background, we investigated the effects of MSG supplementation on taste receptor expression and dietary intake in healthy females. Fifteen young healthy volunteers were enrolled for the present crossover study and divided in two groups (dietary supplementation with MSG at 2.7 g / day or 0.27 g / day). The relative expression of T1R3, a subunit of both umami and sweet taste receptors, in the tongue was assessed by quantitative PCR analysis. Food intake was assessed by food frequency questionnaire (FFQg), and body composition was measured using Omron HBF-701. T1R3 expression levels in the tongue and taste sensitivity increased significantly in participants who consumed <10 g of MSG daily, whereas no alteration was observed in participants who consumed >10 g of MSG daily. Furthermore, protein, fat, and carbohydrate (PFC) balance and salt and sugar intake improved by MSG supplementation. In conclusion, MSG supplementation increased T1R3 expression in the tongue and improved dietary balance. J. Med. Invest. 68 : 315-320, August, 2021.
Collapse
Affiliation(s)
- Kana Beppu
- Department of Nutrition and Metabolism, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan.,These authors contributed equally to this work
| | - Hitoshi Shono
- Department of Otolaryngology, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan.,These authors contributed equally to this work
| | - Ayuka Kawakami
- Department of Nutrition and Metabolism, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Tomoe Takashi
- Department of Nutrition and Metabolism, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Suzuno Watanabe
- Department of Nutrition and Metabolism, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Akari Yoshida
- Department of Nutrition and Metabolism, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Masashi Kuroda
- Department of Nutrition and Metabolism, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Chisa Fujimoto
- Department of Otolaryngology, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Ryo Kanamura
- Department of Otolaryngology, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Hiroki Ohnishi
- Department of Otolaryngology, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Eiji Kondo
- Department of Otolaryngology, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Takahito Azuma
- Department of Otolaryngology, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Go Sato
- Department of Otolaryngology, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Yoshiaki Kitamura
- Department of Otolaryngology, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Rie Tsutsumi
- Department of Nutrition and Metabolism, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Hiroshi Sakaue
- Department of Nutrition and Metabolism, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| | - Noriaki Takeda
- Department of Otolaryngology, Institute of Biomedical Sciences, Tokushima University, Tokushima, Japan
| |
Collapse
|
8
|
Zhang Y, Ke H, Bai T, Chen C, Guo T, Mu Y, Li H, Liao W, Pan Z, Zhao L. Characterization of umami compounds in bone meal hydrolysate. J Food Sci 2021; 86:2264-2275. [PMID: 33948957 DOI: 10.1111/1750-3841.15751] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 03/28/2021] [Accepted: 04/01/2021] [Indexed: 12/13/2022]
Abstract
The objective of this research was to identify and characterize the chemical compounds that exhibited monosodium glutamate (MSG)-like taste in the hydrolyzed bone meal produced by using flavourzyme. The free amino acids and peptides in the bone meal hydrolysate were analyzed. The results showed that the glutamic acid and the aspartic acid in the bone meal increased by 13.1 times and 14.2 times, respectively, after the flavourzyme hydrolysis. The peptides' isolation identified six MSG-like peptides in the hydrolysate, including APGPVGPAG, DAINWPTPGEIAH, FLGDEETVR, GVDEATIIEILTK, PAGPVGPVG, and VAPEEHPTL, which should contribute to the taste. The human sensory evaluation results indicated that the six peptides showed MSG-like taste, and the electronic tongue analysis indicated that the six peptides showed sourness, saltiness, bitterness, and astringency. The findings of this study demonstrated that the MSG-like taste of the bone meal hydrolysate should be attributed to the generation of MSG-like amino acids and peptides from the flavourzyme hydrolysis. PRACTICAL APPLICATION: The manuscript describes the umami compounds in the bone meal hydrolysate. The findings from this study should further confirm the feasibility of using bone meal to prepare meat-flavor essence and provide a better understanding of preparing bio-source flavoring peptides, which is very important to the artificial meat development and gene breeding.
Collapse
Affiliation(s)
- Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Huan Ke
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Ting Bai
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Chang Chen
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Tianrong Guo
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Yunlong Mu
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Hui Li
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Wenlong Liao
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Liming Zhao
- 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
| |
Collapse
|
9
|
Rhyu MR, Lyall V. Interaction of taste-active nutrients with taste receptors. CURRENT OPINION IN PHYSIOLOGY 2021. [DOI: 10.1016/j.cophys.2020.12.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
10
|
Umami taste disorder is a novel predictor of obesity. Hypertens Res 2020; 44:595-597. [PMID: 33281185 DOI: 10.1038/s41440-020-00588-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Accepted: 11/01/2020] [Indexed: 11/08/2022]
|
11
|
Ahmad R, Dalziel JE. G Protein-Coupled Receptors in Taste Physiology and Pharmacology. Front Pharmacol 2020; 11:587664. [PMID: 33390961 PMCID: PMC7774309 DOI: 10.3389/fphar.2020.587664] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 10/09/2020] [Indexed: 12/14/2022] Open
Abstract
Heterotrimeric G protein-coupled receptors (GPCRs) comprise the largest receptor family in mammals and are responsible for the regulation of most physiological functions. Besides mediating the sensory modalities of olfaction and vision, GPCRs also transduce signals for three basic taste qualities of sweet, umami (savory taste), and bitter, as well as the flavor sensation kokumi. Taste GPCRs reside in specialised taste receptor cells (TRCs) within taste buds. Type I taste GPCRs (TAS1R) form heterodimeric complexes that function as sweet (TAS1R2/TAS1R3) or umami (TAS1R1/TAS1R3) taste receptors, whereas Type II are monomeric bitter taste receptors or kokumi/calcium-sensing receptors. Sweet, umami and kokumi receptors share structural similarities in containing multiple agonist binding sites with pronounced selectivity while most bitter receptors contain a single binding site that is broadly tuned to a diverse array of bitter ligands in a non-selective manner. Tastant binding to the receptor activates downstream secondary messenger pathways leading to depolarization and increased intracellular calcium in TRCs, that in turn innervate the gustatory cortex in the brain. Despite recent advances in our understanding of the relationship between agonist binding and the conformational changes required for receptor activation, several major challenges and questions remain in taste GPCR biology that are discussed in the present review. In recent years, intensive integrative approaches combining heterologous expression, mutagenesis and homology modeling have together provided insight regarding agonist binding site locations and molecular mechanisms of orthosteric and allosteric modulation. In addition, studies based on transgenic mice, utilizing either global or conditional knock out strategies have provided insights to taste receptor signal transduction mechanisms and their roles in physiology. However, the need for more functional studies in a physiological context is apparent and would be enhanced by a crystallized structure of taste receptors for a more complete picture of their pharmacological mechanisms.
Collapse
Affiliation(s)
- Raise Ahmad
- Food Nutrition and Health Team, Food and Bio-based Products Group, AgResearch, Palmerston North, New Zealand
| | - Julie E Dalziel
- Food Nutrition and Health Team, Food and Bio-based Products Group, AgResearch, Palmerston North, New Zealand
| |
Collapse
|
12
|
|
13
|
The function and allosteric control of the human sweet taste receptor. FROM STRUCTURE TO CLINICAL DEVELOPMENT: ALLOSTERIC MODULATION OF G PROTEIN-COUPLED RECEPTORS 2020; 88:59-82. [DOI: 10.1016/bs.apha.2020.01.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
14
|
Zanfirescu A, Ungurianu A, Tsatsakis AM, Nițulescu GM, Kouretas D, Veskoukis A, Tsoukalas D, Engin AB, Aschner M, Margină D. A review of the alleged health hazards of monosodium glutamate. Compr Rev Food Sci Food Saf 2019; 18:1111-1134. [PMID: 31920467 PMCID: PMC6952072 DOI: 10.1111/1541-4337.12448] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Accepted: 03/15/2019] [Indexed: 12/11/2022]
Abstract
Monosodium glutamate (MSG) is an umami substance widely used as flavor enhancer. Although it is generally recognized as being safe by food safety regulatory agencies, several studies have questioned its long-term safety. The purpose of this review was to survey the available literature on preclinical studies and clinical trials regarding the alleged adverse effects of MSG. Here, we aim to provide a comprehensive overview of the reported possible risks that may potentially arise following chronic exposure. Furthermore, we intend to critically evaluate the relevance of this data for dietary human intake. Preclinical studies have associated MSG administration with cardiotoxicity, hepatotoxicity, neurotoxicity, low-grade inflammation, metabolic disarray and premalignant alterations, along with behavioral changes. Moreover, links between MSG consumption and tumorigenesis, increased oxidative stress and apoptosis in thymocytes, as well as genotoxic effects in lymphocytes have been reported. However, in reviewing the available literature, we detected several methodological flaws, which led us to conclude that these studies have limited relevance for extrapolation to dietary human intakes of MSG risk exposure. Clinical trials have focused mainly on the effects of MSG on food intake and energy expenditure. Besides its well-known impact on food palatability, MSG enhances salivary secretion and interferes with carbohydrate metabolism, while the impact on satiety and post-meal recovery of hunger varied in relation to meal composition. Reports on MSG hypersensitivity, also known as 'Chinese restaurant syndrome', or links of its use to increased pain sensitivity and atopic dermatitis were found to have little supporting evidence. Based on the available literature, we conclude that further clinical and epidemiological studies are needed, with an appropriate design, accounting for both added and naturally occurring dietary MSG. Critical analysis of existing literature, establishes that many of the reported negative health effects of MSG have little relevance for chronic human exposure and are poorly informative as they are based on excessive dosing that does not meet with levels normally consumed in food products.
Collapse
Affiliation(s)
- Anca Zanfirescu
- Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, Traian Vuia 6, Bucharest 020956, Romania
| | - Anca Ungurianu
- Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, Traian Vuia 6, Bucharest 020956, Romania
| | - Aristides M. Tsatsakis
- Department of Forensic Sciences and Toxicology, Faculty of Medicine, University of Crete, Heraklion 71409, Crete, Greece
| | - George M. Nițulescu
- Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, Traian Vuia 6, Bucharest 020956, Romania
| | - Demetrios Kouretas
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41500, Greece
| | - Aris Veskoukis
- Department of Biochemistry and Biotechnology, University of Thessaly, Larissa 41500, Greece
| | - Dimitrios Tsoukalas
- Department of Forensic Sciences and Toxicology, Faculty of Medicine, University of Crete, Heraklion 71409, Crete, Greece
- Metabolomic Medicine Clinic, Athens 10674, Greece
| | - Ayse B. Engin
- Gazi University, Faculty of Pharmacy, Department of Toxicology, Ankara 06330, Turkey
| | - Michael Aschner
- Department of Molecular Pharmacology, Albert Einstein College of Medicine, Bronx NY 10463, USA
| | - Denisa Margină
- Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, Traian Vuia 6, Bucharest 020956, Romania
| |
Collapse
|
15
|
Dietary Inclusion of Monosodium Glutamate in Gestating and Lactating Sows Modifies the Preference Thresholds and Sensory-Motivated Intake for Umami and Sweet Solutions in Post-Weaned Pigs. Animals (Basel) 2019; 9:ani9060336. [PMID: 31185625 PMCID: PMC6616912 DOI: 10.3390/ani9060336] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 06/05/2019] [Accepted: 06/05/2019] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Umami is an innately hedonic taste in pigs, which has been related to glutamic acid (i.e., monosodium glutamate (MSG)) and other dietary amino acids. We studied the inclusion of 5% MSG in gestating and lactating sow diets, with the objective of altering feeding behavior of the progeny. It was observed that the addition of MSG to maternal diets decreased the preference thresholds for umami and sweet tastants in the progeny, and increased sucrose sensory-motivated intake. In contrast, MSG supplementation decreased MSG-motivated intake and did not modify the total consumption and consumption patterns of pigs for these solutions. We concluded that MSG inclusion in maternal diets modifies feeding behavior in pigs in what appears to be a compensatory mechanism to balance the diet for basic nutrients. Abstract Pigs show an innate preference for umami (monosodium glutamate, MSG) taste. Nevertheless, the influence of a pre and postnatal umami exposure remains unclear. An experiment was conducted to test the hypothesis that MSG inclusion into maternal diets would modify the feeding behavior of post-weaning pigs. A total of 22 sows were selected on day 85 of gestation and randomly assigned to one of two gestating and lactating programs (standard commercial diets without or with 50 g/kg of MSG). Later, 208 pigs born from these sows were selected to evaluate their preference thresholds, sensory-motivated intake, total consumption, and consumption patterns for MSG and sucrose solutions. Pigs born from MSG-fed sows showed lower (p < 0.045) preference thresholds for MSG and sucrose than did animals born from control sows, and displayed an increased (p < 0.050) sensory-motivated intake for sucrose and decreased for MSG. Conversely, no differences (p > 0.05) were observed in the total consumption or consumption patterns of MSG or sucrose solutions among pigs born from control and MSG-fed sows. It is concluded that the feeding behavior of nursery pigs can be influenced by pre and postnatal inclusion of a taste active compound into maternal diets. It would appear that a compensatory mechanism to balance dietary nutrients might be in place.
Collapse
|
16
|
Cecchini MP, Knaapila A, Hoffmann E, Boschi F, Hummel T, Iannilli E. A cross-cultural survey of umami familiarity in European countries. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.01.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
17
|
Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification. Nutrients 2019; 11:nu11010182. [PMID: 30654496 PMCID: PMC6356469 DOI: 10.3390/nu11010182] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 01/07/2019] [Accepted: 01/10/2019] [Indexed: 01/29/2023] Open
Abstract
Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named ‘alimentary’ for tastes not meeting basic criteria.
Collapse
|
18
|
Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches. Food Res Int 2016; 89:27-38. [PMID: 28460914 DOI: 10.1016/j.foodres.2016.08.010] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 08/10/2016] [Accepted: 08/13/2016] [Indexed: 02/06/2023]
Abstract
Taste is one of the factors based on which the organism makes the selection of what to ingest. It also protects humans from ingesting toxic compounds and is one of the main attributes when thinking about food quality. Five basic taste sensations are recognized by humans: bitter, salty, sour, sweet, and umami. The taste of foods is affected by some molecules of some specific chemical nature. One of them are peptides derived from food proteins. Although they are not the major natural compounds originating from food sources that are responsible for the taste, they are in the area of scientific research due to the specific composition of amino acids which are well-known for their sensory properties. Literature data implicate that sweet, bitter, and umami are the tastes attributable to peptides. Moreover, the bitter peptide tastants are the dominant among the other tastes. Additionally, other biological activities like, e.g., inhibiting enzymes that regulate the body functions and acting as preventive food agents of civilization diseases, are also associated with the taste of peptides. The advance in information technologies has contributed to the elaboration of internet archives (databases) as well as in silico tools for the analysis of biological compounds. It also concerns peptides - namely taste carriers originating from foods. Thus, our paper provides a summary of knowledge about peptides as tastants with special attention paid to the following aspects: a) basis of taste perception, b) taste peptides detected in food protein sequences with special emphasis put on the role of bitter peptides, c) peptides that may enhance/suppress the taste of foods, d) databases as well as bioinformatic approaches suitable to study the taste of peptides, e) taste-taste interactions, f) basis of sensory analysis in the evaluation of the taste of molecules, including peptides, and g) the methodology applied to reduce/eliminate the undesired taste of peptides. The list of taste peptides serving some biological functions is presented in the Supplement file. The information provided includes database resources, whereas peptide sequences are given with InChiKeys, which is aimed at facilitating the Google® search. Our collection of data regarding taste peptides may be supportive for the scientists working with the set of peptide data in the context of structure-function activity of peptides.
Collapse
|