鲜味
味精
品味
核苷酸
化学
肌苷酸
甘氨酸
蔗糖
药理学
内科学
内分泌学
生物化学
生物
食品科学
医学
氨基酸
基因
作者
Takashi Kobayashi,Kenzo Kurihara
出处
期刊:American Journal of Physiology-regulatory Integrative and Comparative Physiology
[American Physiological Society]
日期:1990-09-01
卷期号:259 (3): R420-R426
被引量:21
标识
DOI:10.1152/ajpregu.1990.259.3.r420
摘要
The taste responses to the "umami" substances such as monosodium glutamate (MSG), GMP, and IMP were recorded from the chorda tympani nerve of mongrel dogs and beagles. A large synergism was observed between MSG and two species of nucleotides (GMP and IMP) in most mongrel dogs and between MSG and three species of nucleotides (GMP, IMP, and AMP) in beagles. The extent of the synergism between MSG and the nucleotides was much larger than that observed in any other animals examined except for humans. In the presence of GMP, the response magnitude of the chorda tympani nerve to MSG was increased but that to NaCl, HCl, sucrose, quinine, and glycine was unchanged. It was concluded that the canine taste responses to the umami substances closely resemble those in humans, and the dog is a suitable animal model for studies on the responses to the umami substances.
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