Genetic and molecular basis of individual differences in human umami taste perception.
Genetic and molecular basis of individual differences in human umami taste perception.
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DOI：
10.1371/journal.pone.0006717
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发表时间：
2009-08-21
期刊：
影响因子：
3.7
通讯作者：
Ninomiya Y
中科院分区：
文献类型：
--
作者：
Shigemura N;Shirosaki S;Sanematsu K;Yoshida R;Ninomiya Y
鲜味（英语：Umami taste）是由L-谷氨酸盐引起的，通常是其钠盐（谷氨酸盐：MSG），是五种基本味觉品质之一，在氨基酸的摄入中起着关键作用。鲜味的一个特殊性质是嘌呤核苷酸单磷酸（IMP，GMP）对谷氨酸的协同增效作用。G蛋白偶联受体TAS 1 R1和TAS 1 R3的异源二聚体被认为是其受体。然而，关于TAS 1 R1和TAS 1 R3的遗传变异及其与鲜味敏感性个体差异的潜在联系知之甚少。在这里，我们研究了识别阈值之间的关联，鲜味物质和人类TAS 1 R1和TAS 1 R3的遗传变异，和功能的TAS 1 R1/TAS 1 R3变体使用异源表达系统。我们的研究表明，对于MSG和MSG + IMP，TAS 1 R1 - 372 T产生比-372A更敏感的鲜味受体，而TAS 1 R3 - 757 C产生比-757R更不敏感的鲜味受体，并且显示出识别阈值与体外剂量-反应关系之间的强相关性。这些人体研究结果支持了TAS 1 R1/TAS 1 R3异二聚体作为鲜味受体的假设，并且这种异二聚体的遗传变异直接影响鲜味味觉敏感性。
Umami taste (corresponds to savory in English) is elicited by L-glutamate, typically as its Na salt (monosodium glutamate: MSG), and is one of five basic taste qualities that plays a key role in intake of amino acids. A particular property of umami is the synergistic potentiation of glutamate by purine nucleotide monophosphates (IMP, GMP). A heterodimer of a G protein coupled receptor, TAS1R1 and TAS1R3, is proposed to function as its receptor. However, little is known about genetic variation of TAS1R1 and TAS1R3 and its potential links with individual differences in umami sensitivity. Here we investigated the association between recognition thresholds for umami substances and genetic variations in human TAS1R1 and TAS1R3, and the functions of TAS1R1/TAS1R3 variants using a heterologous expression system. Our study demonstrated that the TAS1R1-372T creates a more sensitive umami receptor than -372A, while TAS1R3-757C creates a less sensitive one than -757R for MSG and MSG plus IMP, and showed a strong correlation between the recognition thresholds and in vitro dose - response relationships. These results in human studies support the propositions that a TAS1R1/TAS1R3 heterodimer acts as an umami receptor, and that genetic variation in this heterodimer directly affects umami taste sensitivity.
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