Supplementation effects of a kokumi substance, γ-Glu-Val-Gly, on the ingestion of basic taste solutions in rats
Supplementation effects of a kokumi substance, γ-Glu-Val-Gly, on the ingestion of basic taste solutions in rats
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DOI：
10.1093/chemse/bjac008
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发表时间：
2022-01-01
期刊：
影响因子：
3.5
通讯作者：
Mizuta, Haruno
中科院分区：
文献类型：
--
作者：
Yamamoto, Takashi;Mizuta, Haruno
除了与6种基本味觉品质（甜、咸、酸、苦、鲜味和脂肪）相对应的公认的味觉受体之外，另一种类型的味觉受体，钙敏感受体（CaSR）位于味蕾细胞中。CaSR被称为kokumi受体，因为它的激动剂诱导koku（或kokumi），这是一个日语单词，意思是增强风味特征，如厚度，口感和连续性。厚是提高食品适口性的重要因素。γ-Glu-Val-Gly（EVG）是CaSR的最有效的激动剂，其诱导强烈的厚味。然而，没有行为研究已经记录在动物使用EVG。在这里，我们表明，EVG在低浓度，不引起自己的味道增强的偏好，鲜味，脂肪和甜味的解决方案在大鼠。对肌苷酸（IMP）和Intralipos的偏好增加是最主要的影响。CaSR的拮抗剂NTA-2143可消除EVG对IMP和Intralipos溶液的相加作用。EVG对味觉刺激的这些作用被认为发生在口腔中，因为EVG的作用在短暂的暴露试验中得到了证实。IMP和Intralipos的累加效应在鼓索横断后仍然存在，表明这些效应也发生在腭和/或舌后部。此外，EVG的累加效应在味觉神经电生理反应中得到了验证。这些结果可能部分提供了EVG诱导人类厚味的潜在机制。
In addition to the well-accepted taste receptors corresponding to the 6 basic taste qualities, sweet, salty, sour, bitter, umami, and fatty, another type of taste receptor, calcium-sensing receptor (CaSR), is located in taste bud cells. CaSR is called the kokumi receptor because its agonists induce koku (or kokumi), a Japanese word meaning the enhancement of flavor characteristics, such as thickness, mouthfulness, and continuity. Kokumi is an important factor in enhancing food palatability. gamma-Glu-Val-Gly (EVG) is the most potent agonist of CaSR, which induces a strong kokumi flavor. However, no behavioral studies have been documented in animals using EVG. Here, we show that EVG at low concentrations that do not elicit a taste of its own enhances preferences for umami, fat, and sweet taste solutions in rats. An increased preference for inosine monophosphate (IMP) and Intralipos was the most dominant effect. NPS-2143, an antagonist of CaSR, abolished the additive effect of EVG on IMP and Intralipos solutions. These effects of EVG on taste stimuli are thought to occur in the oral cavity, because the effects of EVG were confirmed in a brief exposure test. The additive effects on IMP and Intralipos remained after the transection of the chorda tympani, indicating that these effects also occur in the palate and/or posterior part of the tongue. Moreover, the additive effects of EVG were verified in electrophysiological taste nerve responses. These results may partially provide the underlying mechanisms for EVG to induce kokumi flavor in humans.