鲜味
品味
味精
化学
阿米洛利
味觉感受器
刺激
药理学
内科学
内分泌学
生物化学
食品科学
钠
生物
医学
有机化学
作者
Mee‐Ra Rhyu,Ah-Young Song,Eun Young Kim,Hee‐Jin Son,Yiseul Kim,Shobha Mummalaneni,Jie Qian,John R. Grider,Vijay Lyall
出处
期刊:Nutrients
[MDPI AG]
日期:2020-04-24
卷期号:12 (4): 1198-1198
被引量:54
摘要
Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500–10,000 Da) isolated from mature (FIIm) and immature (FIIim) Ganjang, a typical Korean soy sauce, on salt and umami taste responses in humans and rodents. Only FIIm (0.1–1.0%) produced a biphasic effect in rat chorda tympani (CT) taste nerve responses to lingual stimulation with 100 mM NaCl + 5 μM benzamil, a specific epithelial Na+ channel blocker. Both elevated temperature (42 °C) and FIIm produced synergistic effects on the NaCl + benzamil CT response. At 0.5% FIIm produced the maximum increase in rat CT response to NaCl + benzamil, and enhanced salt taste intensity in human subjects. At 2.5% FIIm enhanced rat CT response to glutamate that was equivalent to the enhancement observed with 1 mM IMP. In human subjects, 0.3% FIIm produced enhancement of umami taste. These results suggest that FIIm modulates amiloride-insensitive salt taste and umami taste at different concentration ranges in rats and humans.
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