For Publishers
DiscoveryMetadataPeer reviewHostingPublishing
For Researchers
JoinPublishReviewCollect
Register
Blog
About
Search
Advanced search
My ScienceOpen
Search
For Publishers
For Researchers
Blog
About
10
views
40
references
 Top references
cited by
36
    
0 reviews
 Review
0
comments
 Comment
0
recommends
+1 Recommend
0 collections
    0
    shares
      2,206
      similar
       All similar
      • Record: found
      • Abstract: not found
      • Article: not found

      Glutamate: from discovery as a food flavor to role as a basic taste (umami)

      Author(s):
      Publication date Created:
      Publication date (Electronic):
      Journal: The American Journal of Clinical Nutrition
      Publisher: American Society for Nutrition

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          In 1908 Kikunae Ikeda identified the unique taste component of konbu (kelp) as the salt of glutamic acid and coined the term umami to describe this taste. After Ikeda's discovery, other umami taste substances, such as inosinate and guanylate, were identified. Over the past several decades, the properties of these umami substances have been characterized. Recently, umami has been shown to be the fifth basic taste, in addition to sweet, sour, salty, and bitter.

          Related collections

          Most cited references40

          • Record: found
          • Abstract: found
          • Article: not found

          Human receptors for sweet and umami taste.

          Xiaodong Li, Lena Staszewski, Hong Xu … (2002)
          The three members of the T1R class of taste-specific G protein-coupled receptors have been hypothesized to function in combination as heterodimeric sweet taste receptors. Here we show that human T1R2/T1R3 recognizes diverse natural and synthetic sweeteners. In contrast, human T1R1/T1R3 responds to the umami taste stimulus l-glutamate, and this response is enhanced by 5'-ribonucleotides, a hallmark of umami taste. The ligand specificities of rat T1R2/T1R3 and T1R1/T1R3 correspond to those of their human counterparts. These findings implicate the T1Rs in umami taste and suggest that sweet and umami taste receptors share a common subunit.
          Article 0 comments Cited 318 times – based on 0 reviews     Review now
            Bookmark
            • Record: found
            • Abstract: found
            • Article: not found

            An amino-acid taste receptor.

            Greg Nelson, Jayaram Chandrashekar, Mark A Hoon … (2002)
            The sense of taste provides animals with valuable information about the nature and quality of food. Mammals can recognize and respond to a diverse repertoire of chemical entities, including sugars, salts, acids and a wide range of toxic substances. Several amino acids taste sweet or delicious (umami) to humans, and are attractive to rodents and other animals. This is noteworthy because L-amino acids function as the building blocks of proteins, as biosynthetic precursors of many biologically relevant small molecules, and as metabolic fuel. Thus, having a taste pathway dedicated to their detection probably had significant evolutionary implications. Here we identify and characterize a mammalian amino-acid taste receptor. This receptor, T1R1+3, is a heteromer of the taste-specific T1R1 and T1R3 G-protein-coupled receptors. We demonstrate that T1R1 and T1R3 combine to function as a broadly tuned L-amino-acid sensor responding to most of the 20 standard amino acids, but not to their D-enantiomers or other compounds. We also show that sequence differences in T1R receptors within and between species (human and mouse) can significantly influence the selectivity and specificity of taste responses.
            Article 0 comments Cited 295 times – based on 0 reviews     Review now
              Bookmark
              • Record: found
              • Abstract: found
              • Article: not found

              Umami and food palatability.

              Shizuko Yamaguchi, Kumiko Ninomiya (2000)
              Umami is the term that identifies the taste of substances such as L-glutamate salts, which were discovered by Ikeda in 1908. Umami is an important taste element in natural foods; it is the main taste in the Japanese stock "dashi," and in bouillon and other stocks in the West. The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5'-ribonucleotides, and a prolonged aftertaste. The key qualitative and quantitative features of umami are reviewed in this paper. The continued study of the umami taste will help to further our general understanding of the taste process and improve our knowledge of how the taste properties of foods contribute to appropriate food selection and good nutrition.
              Article 0 comments Cited 107 times – based on 0 reviews     Review now
                Bookmark
                All references

                Author and article information

                Journal
                Title: The American Journal of Clinical Nutrition
                Publisher: American Society for Nutrition
                ISSN (Print): 0002-9165
                ISSN (Electronic): 1938-3207
                Publication date Created: September 2009
                Publication date Created: September 01 2009
                Publication date Created: July 29 2009
                Publication date Other: September 2009
                Publication date (Print): September 01 2009
                Publication date (Electronic): July 29 2009
                Volume: 90
                Issue: 3
                Pages: 719S-722S
                Article
                DOI: 10.3945/ajcn.2009.27462D
                PubMed ID: 19640953
                SO-VID: c0db2494-c14f-4fee-ae2c-eed3294dd4b3
                Copyright © © 2009
                History

                Data availability:

                Comments

                Comment on this article

                scite_

                Similar content2,206

                See all similar

                Cited by36

                See all cited by

                Most referenced authors445

                See all reference authors