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Ribonucleotide monophosphates and umami taste

单磷酸核糖核苷酸和鲜味

基本信息

批准号：
6595741
负责人：
Eugene R Delay
金额：
$ 14.39万
依托单位：
REGIS UNIVERSITY
依托单位国家：
美国
项目类别：
财政年份：
2003
资助国家：
美国
起止时间：
2003-04-01 至 2006-03-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/6595741
关键词：
aminoacid behavior test ethology glutamate receptor glutamates guanosine monophosphate inosine monophosphate intermolecular interaction laboratory rat psychophysics ribonucleotides sensory discrimination taste taste buds taste threshold voltage /patch clamp

项目摘要

DESCRIPTION (provided by applicant): This grant will define some of the taste qualities of the 5' ribonucleotide monophosphates, inosine monophosphate (IMP) and guanosine monophosphate (GMP) that are important substances used to study "umami" taste. The sense of taste is important for locating food sources, maintaining nutritional equilibrium and avoiding harmful substances. Monosodium glutamate (MSG) is a naturally occurring amino acid present in many protein-rich foods such as meats, cheese, and some vegetables. The ability of an organism to detect glutamate is important because its taste signals the presence of dietary protein, and it can increase the palatability of food and, thus, food intake. Glutamate and several other L-amino acids possess two defining taste qualities. One quality is its unique taste called "umami" that is thought to be distinct from sweet, sour, salty, and bitter. A second defining quality of umami substances is their ability to interact synergistically with IMP and GMP. Surprisingly, even though this synergistic interaction has been and will continue to be key to the study of umami taste, our understanding of the perceptual characteristics of IMP and GMP is limited and almost always intertwined with the study of MSG or other amino acids. These limitations raise two fundamental questions that are the specific aims of this grant: (1) behaviorally how sensitive are rats to IMP and GMP, and (2) do these substances have the same taste qualities as the amino acids that activate umami taste receptors? It is generally assumed that IMP and GMP have an umami taste identical to MSG but there are data suggesting IMP and GMP may possess different taste qualities compared to other umami substances. Behavioral experiments are proposed that address the grant's specific aims. First, experiments will be conducted to determine the detection thresholds for IMP and GMP in rats using standard psychophysical methods. Second, taste discrimination experiments in which rats are forced to detect perceptual differences between two taste substances will be conducted to characterize the taste qualities of IMP and GMP, and to determine if these qualities are distinguishable from MSG and other amino acids. Specifically discrimination experiments will determine whether rats can discriminate between the tastes of IMP, GMP, MSG, and other amino acids with an umami taste. If IMP and GMP have identical taste qualities, and these qualities are the same as MSG and the other "umami" substance.

描述（由申请人提供）：该资助将定义5'核糖核苷酸单磷酸，肌苷单磷酸（IMP）和鸟苷单磷酸（GMP）的一些味道品质，这些是研究“鲜味”味道的重要物质。味觉对于寻找食物来源、维持营养平衡和避免有害物质非常重要。谷氨酸钠（MSG）是一种天然存在的氨基酸，存在于许多富含蛋白质的食物中，如肉类、奶酪和一些蔬菜。有机体检测谷氨酸的能力很重要，因为它的味道表明饮食中蛋白质的存在，它可以增加食物的适口性，从而增加食物的摄入量。谷氨酸和其他几种l -氨基酸具有两种决定性的味道品质。其中一个特点是它独特的味道，被称为“鲜味”，被认为与甜、酸、咸、苦不同。鲜味物质的第二个定义质量是它们与IMP和GMP协同作用的能力。令人惊讶的是，尽管这种协同作用已经并将继续成为鲜味研究的关键，但我们对IMP和GMP感知特性的理解是有限的，而且几乎总是与味精或其他氨基酸的研究交织在一起。这些限制提出了两个基本问题，这也是本基金的具体目标：(1)大鼠对IMP和GMP的行为敏感程度；(2)这些物质是否与激活鲜味味觉受体的氨基酸具有相同的味觉品质？通常认为IMP和GMP具有与味精相同的鲜味，但有数据表明IMP和GMP与其他鲜味物质相比可能具有不同的味道品质。行为实验的建议，以解决拨款的具体目标。首先，采用标准的心理物理方法，通过实验确定大鼠对IMP和GMP的检测阈值。其次，将进行味觉辨别实验，强迫大鼠检测两种味觉物质之间的感知差异，以表征IMP和GMP的味觉品质，并确定这些品质是否与味精和其他氨基酸区分开来。具体区分实验将确定大鼠是否能够区分IMP、GMP、MSG和其他具有鲜味的氨基酸的味道。如果IMP和GMP具有相同的味道品质，并且这些品质与味精和其他“鲜味”物质相同。