711
Views
21
CrossRef citations to date
0
Altmetric
Reviews

Occurrence and role of umami molecules in foods

&
Pages 871-881 | Published online: 05 Apr 2012

References

  • Baylis LL, Rolls ET. 1991. Responses of neurons in the primate taste cortex to glutamate. Physiol Behav. 49:973–979.
  • Bellisle F. 2008. Experimental studies of food choices and palatability responses in European subjects exposed to the umami taste. Asia Pac J Clin Nutr. 17:376–379.
  • Bellisle F, Balix AM, Chappuis AS, Rossi F, Fiquet P, Gaudin V, . 1996. Monosodium glutamate affects mealtime food selection in diabetic patients. Appetite. 26 3: 267–275.
  • Bezençon C, le Coutre J, Damak S. 2007. Taste-signaling proteins are coexpressed in solitary intestinal epithelial cells. Chem Senses. 32 1: 41–49.
  • Brychkova G, Fluhr R, Sagi M. 2008. Formation of xanthine and the use of purine metabolites as a nitrogen source in arabidopsis plants. Plant Signal Behav. 3 11: 999–1001.
  • Burrin D, Stoll B. 2009. Metabolic fate and function of dietary glutamate in the gut. Am J Clin Nutr. 90 Suppl: 850S–856S.
  • Chaudhari N, Yang H, Lamp C, Delay E, Cartford C, Than T, Roper S. 1996. The taste of monosodium glutamate: membrane receptors in taste buds. J Neurosci. 16 12: 3817–3826.
  • Chaudhari N, Landin AM, Roper SD. 2000. A metabotropic glutamate receptor variant functions as a taste receptor. Nat Neurosci. 3 2: 113–119.
  • Chaudhari N, Pereira E, Roper SD. 2009. Taste receptors for umami: the case for multiple receptors. Am J Clin Nutr. 90 3: 738S–742S.
  • Chin KW, Garriga MM, Metcalfe DD. 1989. The histamine content of oriental foods. Food Chem Toxicol. 27 5: 283–287.
  • Curtis RI. 2009. Umami and the foods of classical antiquity. Am J Clin Nutr. 90:712S–718S.
  • Damak S, Rong M, Yasumatsu K, Kokrashvili Z, Varadaraian V, Zou S, . 2003. Detection of sweet and umami taste in the absence of taste receptor T1r3. Science. 301 5634: 850–853.
  • Drake SL, Carunchia Whetstine ME, Drake MA, Courtney P, Flinger K, Jenkins J, Pruitt C. 2007. Sources of umami taste in cheddar and Swiss cheeses. J Food Sci. 72 6: S360–S366.
  • Dvoryanchikov G, Tomchik SM, Chaudhari N. 2007. Biogenic amine synthesis and uptake in rodent taste buds. J Comp Neurol. 505 3: 302–313.
  • Essed NH, Kleikers S, van Staveren WA, Kok FJ, de Graaf C. 2009. No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss. Int J Food Sci Nutr. 60 Suppl 5: 143–154.
  • Festring D, Hofmann T. 2010. Discovery of N(2)-(1-carboxyethyl)guanosine 5′-monophosphate as an umami-enhancing Maillard-modified nucleotide in yeast extracts. J Agric Food Chem. 58 19: 10614–10622.
  • Festring D, Hofmann T. 2011. Systematic studies on the chemical structure and umami enhancing activity of Maillard-modified guanosine 5′-monophosphates. J Agric Food Chem. 59 2: 665–676.
  • Freedman PH. 2007. Food: the history of taste. Berkeley and Los Angeles, CA: University of California Press.
  • Freeman M. 2006. Reconsidering the effects of monosodium glutamate: a literature review. J Am Acad Nurse Pract. 18 10: 482–486.
  • Geha RS, Beiser A, Ren C, Patterson R, Greenberger PA, Grammer LC, . 2000. Multicenter, double-blind, placebo-controlled, multiple-challenge evaluation of reported reactions to monosodium glutamate. J Allergy Clin Immunol. 106 5: 973–980.
  • Goldsmith PC. 2000. Neuroglial responses to elevated glutamate in the medial basal hypothalamus of the infant mouse. J Nutr. 130 4S Suppl: 1032S–1038S.
  • Hawkins RA, O'Kane RL, Simpson IA, Viña JR. 2006. Structure of the blood–brain barrier and its role in the transport of amino acids. J Nutr. 136 1 Suppl: 218S–226S.
  • Haÿs SP, Ordonez JM, Burrin DG, Sunehag AL. 2007. Dietary glutamate is almost entirely removed in its first pass through the splanchnic bed in premature infants. Pediatr Res. 62 3: 353–356.
  • Hermanussen M, Tresguerres JA. 2003. Does high glutamate intake cause obesity?. J Pediatr Endocrinol Metab. 16 7: 965–968.
  • Hermanussen M, García AP, Sunder M, Voigt M, Salazar V, Tresguerres JA. 2006. Obesity, voracity, and short stature: the impact of glutamate on the regulation of appetite. Eur J Clin Nutr. 60 1: 25–31.
  • Hernández-Cázares AS, Aristoy MC, Toldrá F. 2011. Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor. Meat Sci. 87:125–129.
  • Hodson NA, Linden RW. 2006. The effect of monosodium glutamate on parotid salivary flow in comparison to the response to representative of the other four basic tastes. Physiol Behav. 89 5: 711–717.
  • Huang YJ, Maruyama Y, Dvoryanchikov G, Pereira E, Chaudhari N, Roper SD. 2007. The role of pannexin 1 hemichannels in ATP release and cell–cell communication in mouse taste buds. Proc Natl Acad Sci USA. 104 15: 6436–6441.
  • Ikeda K. 1909. On a new seasoning. J Tokyo Chem Soc. 30:43–47.
  • Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN). Tabelle di composizione degli alimenti [Italian]. Available at: http://www.inran.it/646/tabelle_di_composizione_degli_alimenti.html (accessed on 3 November 2011).
  • Jinap S, Hajeb P. 2010. Glutamate. Its applications in food and contribution to health. Appetite. 55:1–10.
  • Kaneko S, Kumazawa K, Masuda H, Henze A, Hofmann T. 2006. Molecular and sensory studies on the umami taste of Japanese green tea. J Agric Food Chem. 54 7: 2688–2694.
  • Kaya N, Shen T, Lu SG, Zhao FL, Herness S. 2004. A paracrine signaling role for serotonin in rat taste buds: expression and localization of serotonin receptor subtypes. Am J Physiol Regul Integr Comp Physiol. 286 4: R649–R658.
  • Kitamura A, Sato W, Uneyama H, Torii K, Niijima A. 2011. Effects of intragastric infusion of inosine monophosphate and l-glutamate on vagal gastric afferent activity and subsequent autonomic reflexes. J Physiol Sci. 61 1: 65–71.
  • Kodama S. 1913. On a procedure for separating inosinic acid. J Tokyo Chem Soc. 34:751.
  • Kondoh T, Torii K. 2008. MSG intake suppresses weight gain, fat deposition, and plasma leptin levels in male Sprague-Dawley rats. Physiol Behav. 95 1–2: 135–144.
  • Kondoh T, Tsurugizawa T, Torii K. 2009. Brain functional changes in rats administered with monosodium l-glutamate in the stomach. Ann N Y Acad Sci. 1170:77–81.
  • Koshiishi C, Crozier A, Ashihara H. 2001. Profiles of purine and pyrimidine nucleotides in fresh and manufactured tea leaves. J Agric Food Chem. 49:4378–4382.
  • Kuninaka A. 1960. Studies on taste of ribonucleic acid derivatives. J Agric Chem Soc Jpn. 34:487–492.
  • Kwok RHM. 1968. Chinese-restaurant syndrome. N Engl J Med. 278:796.
  • Lau A, Tymianski M. 2010. Glutamate receptors, neurotoxicity and neurodegeneration. Pflugers Arch. 460:525–542.
  • Li X, Staszewski L, Xu H, Durick K, Zoller M, Adler E. 2002. Human receptors for sweet and umami taste. Proc Natl Acad Sci USA. 99 7: 4692–4696.
  • Lioe HN, Apriyantono A, Takara K, Wada K, Naokì H, Yasuda M. 2004. Low molecular weight compunds responsible for savory taste of Indonesian soy sauce. J Agric Food Chem. 52 19: 5950–5956.
  • López Cascales JJ, Oliveira Costa SD, de Groot BL, Walters DE. 2010. Binding of glutamate to the umami receptor. Biophys Chem. 152:139–144.
  • Marilley L, Casey MG. 2004. Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains. Int J Food Microbiol. 90:139–159.
  • Martín A, Córdoba JJ, Aranda E, Córdoba MG, Asensio MA. 2006. Contribution of selected fungal population to the volatile compounds on dry-cured ham. Int J Food Microbiol. 110:8–18.
  • Matthews DE, Marano MA, Campbell RG. 1993. Splanchnic bed utilization of glutamine and glutamic acid in humans. Am J Physiol. 264:E848–E854.
  • Mennella JA, Beauchamp GK. 1996. Developmental changes in the acceptance of protein hydrolysate formula. J Dev Behav Pediatr. 17 6: 386–391.
  • Milchlig S, Damak S, Le Coutre J. 2007. Claudin-based permeability barriers in taste buds. J Comp Neurol. 502 6: 1003–1011.
  • Nakamura E, Hasumura M, Uneyama H, Torii K. Luminal amino acid-sensing cells in gastric mucosa. Digestion. 2011a; 83 Suppl 1: 13–18.
  • Nakamura Y, Goto TK, Tokumori K, Yoshiura T, Kobayashi K, Nakamura Y, . Localization of brain activation by umami taste in humans. Brain Res. 2011b; 1406:18–29.
  • Narukawa M, Morita K, Hayashi Y. 2008. l-theanine elicits an umami taste with inosine 5′-monophosphate. Biosci Biotechnol Biochem. 72 11: 3015–3017.
  • Nelson G, Chandrashekar J, Hoon MA, Feng L, Zhao G, Ryba NJP, Zuker CS. 2002. An amino-acid taste receptor. Nature. 416:199–202.
  • Niijima A, Togiyama T, Adachi A. 1990. Cephalic-phase insulin release induced by taste stimulus of monosodium glutamate (umami taste). Physiol Behav. 48 6: 905–908.
  • Niki M, Takai S, Kusuhara Y, Yoshida R. 2011. Responses to apical and basolateral application of glutamate in mouse fungiform taste cells with action potentials. Cell Mol Neurobiol. 31 7: 1033–1040.
  • Noguchi M, Arai S, Yamashita M, Kato H, Fujimaki J. 1975. Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate. J Agric Food Chem. 23 1: 49–53.
  • Pepino MY, Finkbeiner S, Beauchamp GK, Mennella JA. 2010. Obese women have lower monosodium glutamate taste sensitivity and prefer higher concentrations than do normal-weight women. Obesity. 18 5: 959–965.
  • Pin JP, Galvez T, Prézeau L. 2003. Evolution, structure, and activation mechanism of family 3/C G-protein-coupled receptors. Pharmacol Ther. 98 3: 325–354.
  • Potier M, Darcel N, Tomé D. 2009. Protein, amino acids and the control of food intake. Curr Opin Clin Nutr Metab Care. 12 1: 54–58.
  • Pratta GR, Rodriguez GR, Zorzoli R, Picardi LA, Valle EM. 2011. Biodiversity in a tomato germplast for free amino acid and pigment content of ripening fruits. Am J Pl Sci. 2:255–261.
  • Raliou M, Grauso M, Hoffmann B, Schlegel-Le-Poupon C, Nespoulous C, Débat H, . 2011. Human genetic polymorphisms in T1R1 and T1R3 taste receptor subunits affect their function. Chem Senses. 36 6: 527–537.
  • Reeds PJ, Burrin DG, Stoll B, Jahoor F, Wykes L, Henry J, Frazer ME. 1997. Enteral glutamate is the preferential source for mucosal glutathione synthesis in fed piglets. Am J Physiol. 273:E408–E415.
  • Rehn U, Vogensen FK, Persson SE, Hallin Saedén K, Nilsson BF, Ardö Y. 2011. Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria. J Dairy Sci. 94 3: 1098–1111.
  • Ren X, Ferreira JG, Yeckel CW, Kondoh T, de Araujo IE. 2011. Effects of ad libitum ingestion of monosodium glutamate on weight gain in C57BL6/J mice. Digestion. 83 Suppl 1: 32–36.
  • Rodríguez M, Núñes F, Córdoba JJ, Bermúdez ME, Asensio MA. 1998. Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham. J Appl Microbiol. 85:905–912.
  • Rolls ET. 2005. Taste, olfactory, and food texture processing in the brain, and the control of food intake. Physiol Behav. 85:46–56.
  • Rolls ET. 2009. Functional neuroimaging of umami taste: what makes umami pleasant?. Am J Clin Nutr. 90:804S–813S.
  • Rolls ET, Baylis LL. 1994. Gustatory, olfactory, and visual convergence within the primate orbitofrontal cortex. J Neurosci. 14 9: 5437–5452.
  • Rolls ET, Sienkiewicz ZJ, Yaxley S. 1989. Hunger modulates the responses to gustatory stimuli of single neurons in the caudolateral orbitofrontal cortex of the macaque monkey. Eur J Neurosci. 1 1: 53–60.
  • Rotzoll N, Dunkel A, Hofmann T. 2005. Activity-guided identification of (S)-malic acid 1-O-d-glucopyranoside (Morelid) and γ-aminobutyric acid as contributors to umami taste and mouth-drying oral sensation of Morel mushrooms (Morchella deliciosa Fr.). J Agirc Food Chem. 53:4149–4156.
  • Rotzoll N, Dunkel A, Hofmann T. 2006. Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.). J Agric Food Chem. 54 7: 2705–2711.
  • Sagae SC, Grassiolli S, Raineki C, Balbo SL, Marques da Silva AC. 2011. Sex differences in brain cholinergic activity in MSG-obese rats submitted to exercise. Can J Physiol Pharmacol. 89 11: 845–853.
  • San Gabriel A, Uneyama H, Yoshie S, Torii K. 2005. Cloning and characterization of a novel mGluR1 variant from vallate papillae that functions as a receptor for l-glutamate stimuli. Chem Senses. 1:25–26.
  • San Gabriel AM, Maekawa T, Uneyama H, Yoshie S, Torii K. 2007. mGluR1 in the fundic glands of rat stomach. FEBS Lett. 581 6: 1119–1123.
  • Schauer N, Zamir D, Fernie AR. 2005. Metabolic profiling of leaves and fruit of wild species tomato: a survey of the solanum lycopersicum complex. J Exp Bot. 56 410: 297–307.
  • Schlichterle-Cerny H, Amadòm R. 2002. Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten. J Agric Food Chem. 50 6: 1515–1522.
  • Smit G, Smit BA, Engels WJ. 2005. Flavour formation by lactic acid bacteria and biochemical flavor profiling of cheese products. FEMS Microbiol Rev. 29 3: 591–610.
  • Soldo T, Frank O, Ottinger H, Hofmann T. 2004. Systematic studies of structure and physiological activity of alapyridaine. A novel food-born taste enhancer. Mol Nutr Food Res. 48 4: 270–281.
  • Sorrequieta A, Ferraro G, Boggio SB, Valle EM. 2010. Free amino acid production during tomato fruit ripening: a focus on l-glutamate. Amino acids. 38:1523–1532.
  • Strata A, Analisi dei contenuti bromatologici e degli aspetti nutrizionali [Italian], Avaliable at: http://www.analisicrudoparma.it/ (accessed on 3 November 2011).
  • Teichberg VI, Cohen-Kashi-Malina K, Cooper I, Zlotnik A. 2009. Homeostasis of glutamate in brain fluids: an accelerated brain-to-blood efflux of excess glutamate is produced by blood glutamate scavenging and offers protection from neuropathologies. Neuroscience. 150:301–308.
  • Torii K, Kondoh T, Mori M, Ono T. 1998. Hypothalamic control of amino acid appetite. Ann N Y Acad Sci. 855:417–425.
  • Tsai PJ, Huang PC. 1999. Circadian variations in plasma and erythrocyte concentrations of glutamate, glutamine, and alanine in men on a diet without and with added monosodium glutamate. Metabolism. 48 11: 1455–1460.
  • Tsai PJ, Huang PC. 2000. Circadian variations in plasma and erythrocyte glutamate concentrations in adult men consuming a diet with and without added monosodium glutamate. J Nutr. 130 4S Suppl: 1002S–1004S.
  • Tsurugizawa T, Uematsu A, Uneyama H, Torii K. 2011. Different BOLD responses to intragastric load of l-glutamate and inosine monophosphate in conscious rats. Chem Senses. 36 2: 169–176.
  • Uneyama H, Niijima A, San Gabriel A, Torii K. 2006. Luminal amino acid sensing in the rat gastric mucosa. Am J Physiol Gastrointest Liver Physiol. 291 6: G1163–G1170.
  • Vuong QV, Stathopoulos CE, Golding JB, Nguyen MH, Roach PD. 2011. Optimum conditions for the water extraction of l-theanine from green tea. J Sep Sci. 34 18: 2468–2474.
  • Walker R. 1999. The significance of excursions above the ADI. Case study: monosodium glutamate. Regul Toxicol Pharmacol. 30 2: S119–S121.
  • Wang JH, Inoue T, Higashiyama M, Guth PH, Engel E, Kaunitz JD, Akiba Y. 2011. Umami receptor activation increases duodenal bicarbonate secretion via glucagon-like peptide-2 release in rats. J Pharmacol Exp Ther. 339 2: 464–473.
  • Williams AN, Woessner KM. 2009. Monosodium glutamate “allergy”: menace or myth?. Clin Exp Allergy. 39 5: 640–646.
  • Yamaguchi S. 1991. Basic properties of umami and effects on humans. Physiol Behav. 49 5: 833–841.
  • Yamaguchi S, Ninomiya K. 2000. Umami and food palatability. J Nutr. 130 4S: 921S–926S.
  • Yasuo T, Kusuhara Y, Yasumatsu K, Ninomiya Y. 2008. Multiple receptor systems for glutamate detection in the taste organ. Biol Pharm Bull. 31 10: 1833–1837.
  • Zhang Y, Hoon MA, Chandrashekar J, Mueller KL, Cook B, Wu D, . 2003. Coding for sweet, bitter, and umami tastes: different receptor cells sharing similar signaling pathways. Cell. 112 3: 293–301.
  • Zhang F, Klebansky B, Fine RM, Xu H, Pronin A, Liu H, . 2008. Molecular mechanism for the umami taste synergism. Proc Natl Acad Sci USA. 105 52: 20930–20934.
  • Zhao GQ, Zhang Y, Hoon MA, Chandrashekar J, Erlenbach I, Ryba NJ, Zuker CS. 2003. The receptors for mammalian sweet and umami taste. Cell. 115 3: 255–266.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.