Journal ArticleDOI
Novel Umami Ingredients: Umami Peptides and Their Taste
TLDR
These umami peptides are listed based on their category, source, taste, and threshold concentration, and the evidence for peptides showing umami taste, theUmami taste receptors on the human tongue, andThe peptides whose umami Taste is controversial are discussed.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.read more
Citations
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Biotechnological Applications of Proteases in Food Technology
TL;DR: This review progresses from basic areas such as protease classification to a discussion of the preparation of protease-immobilized biocatalysts, considering the different problems raised by the use of immobilized proteases due to the peculiar features of the substrates, usually large macromolecules.
Journal ArticleDOI
Dietary Neurotransmitters: A Narrative Review on Current Knowledge
Matteo Briguglio,Bernardo Dell'Osso,Giancarlo Panzica,Antonio Malgaroli,Giuseppe Banfi,Carlotta Zanaboni Dina,Roberta Galentino,Mauro Porta +7 more
TL;DR: The significance of dietary NTs intake needs to be further investigated as there are no significant data on their bioavailability, neuronal/non neuronal effects, or clinical implications.
Journal ArticleDOI
New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
TL;DR: The validation of the structural characteristics of umami and umami-enhancing substances and their binding sites to the receptors allows better understanding of the sensing mechanisms ofUmami taste.
Journal ArticleDOI
Advances in umami taste and aroma of edible mushrooms
TL;DR: Traditional umami components, novel umami peptides, and aroma compounds are discussed, as well as the perception of umami taste and aroma, and changes in the composition of these components in edible mushrooms are summarized.
Journal ArticleDOI
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma.
TL;DR: Hydlysis with enzyme preparations containing endo- and exo-peptidases was effective to reduce bitterness of hydrolysates, and a positive correlation was suggested between umami taste and MW distribution.
References
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Mammalian sweet taste receptors
Charles S. Zuker,Nicholas J. P. Ryba,Gregory A. Nelson,Mark A. Hoon,Jayaram Chandrashekar,Yifeng Zhang +5 more
TL;DR: A detailed analysis of the patterns of expression of T1Rs and T2Rs is presented, thus providing a view of the representation of sweet and bitter taste at the periphery.
Journal ArticleDOI
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Journal ArticleDOI
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TL;DR: The emerging picture of taste coding at the periphery is one of elegant simplicity, it is now clear that distinct cell types expressing unique receptors are tuned to detect each of the five basic tastes.
Journal ArticleDOI
Human receptors for sweet and umami taste
TL;DR: It is shown that human T1R2/T1R3 recognizes diverse natural and synthetic sweeteners, and this response is enhanced by 5′-ribonucleotides, a hallmark of umami taste, which implicate the T1Rs inUmami taste and suggest that sweet and Umami taste receptors share a common subunit.
Journal ArticleDOI
Structural basis of glutamate recognition by a dimeric metabotropic glutamate receptor
Naoki Kunishima,Yoshimi Shimada,Yuji Tsuji,Toshihiro Sato,Masaki Yamamoto,Takashi Kumasaka,Shigetada Nakanishi,Hisato Jingami,Kosuke Morikawa +8 more
TL;DR: Three different crystal structures of the extracellular ligand-binding region of mGluR1 are determined—in a complex with glutamate and in two unliganded forms, implying that glutamate binding stabilizes both the ‘active’ dimer and the ’closed’ protomer in dynamic equilibrium.