Peculiar change in membrane potential of taste sensor caused by umami substances
Peculiar change in membrane potential of taste sensor caused by umami substances
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DOI：
10.1016/s0925-4005(03)00087-x
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发表时间：
2003-06
影响因子：
8.4
通讯作者：
S. Iiyama;H. Kuga;S. Ezaki;K. Hayashi;K. Toko
中科院分区：
文献类型：
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作者：
S. Iiyama;H. Kuga;S. Ezaki;K. Hayashi;K. Toko
谷氨酸钠 (MSG) 会产生令人愉悦的味道，称为鲜味。研究了味精对味觉传感器脂质膜的作用。一般来说，食物成分单调增加带负电膜的电势。与此相反，味精在较低浓度时降低电位，在较高浓度时增加电位，因此味精对脂质膜的作用是双相的。关于膜电位的降低，提出了一个模型，其中味精解离的羧基加速了膜脂磷酸基团的解离。
Monosodium glutamate (MSG) induces a favorable taste, termed umami. The action of MSG on lipid membranes of a taste sensor was investigated. In general, food constituents monotonously increase the electric potential of the negatively charged membranes. Contrary to this, MSG decreases the potential at lower concentration and increases it at higher concentration, thus the effect of MSG on lipid membrane is biphasic. On the decrease of the membrane potential, a model was proposed in which the dissociated carboxyl group of MSG accelerates the dissociation of phosphate group of the membrane lipid.