Involvement of the Calcium-sensing Receptor in Human Taste Perception

Ohsu, Takeaki; Amino, Yusuke; Nagasaki, Hiromi; Yamanaka, Takayoshi; Takeshita, Sen; Hatanaka, Tsubasa; Maruyama, Yutaka; Miyamura, Naohiro; Eto, Yuzuru

doi:10.1074/jbc.m109.029165

Cited by 290 publications

(310 citation statements)

References 32 publications

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“…A taste receptor sensitive to calcium (Tas1r3) has been identified in mice, 116 and it is possible that the same receptor acts in humans. 117,118 In this regard, it has been suggested that another receptor, CASR, mediates kokumi taste, 117 an orosensory quality recognized in Japan but unknown in the West. Although people differ in the perception of calcium solutions, 119 there are no genetic studies to indicate whether this trait is heritable and which genes (including the genes coding the subunits of the receptor) might be involved.…”

Section: Calcium As a Basic Tastementioning

confidence: 99%

Genetics of Taste and Smell

Reed

Knaapila

2010

Progress in Molecular Biology and Translational Science

218

118

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Eating is dangerous. While food contains nutrients and calories that animals need to produce heat and energy, it may also contain harmful parasites, bacteria, or chemicals. To guide food selection, the senses of taste and smell have evolved to alert us to the bitter taste of poisons and the sour taste and off-putting smell of spoiled foods. These sensory systems help people and animals to eat defensively, and they provide the brake that helps them avoid ingesting foods that are harmful. But choices about which foods to eat are motivated by more than avoiding the bad; they are also motivated by seeking the good, such as fat and sugar. However, just as not everyone is equally capable of sensing toxins in food, not everyone is equally enthusiastic about consuming high-fat, high-sugar foods. Genetic studies in humans and experimental animals strongly suggest that the liking of sugar and fat is influenced by genotype; likewise, the abilities to detect bitterness and the malodors of rotting food are highly variable among individuals. Understanding the exact genes and genetic differences that affect food intake may provide important clues in obesity treatment by allowing caregivers to tailor dietary recommendations to the chemosensory landscape of each person.

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Section: Calcium As a Basic Tastementioning

confidence: 99%

Genetics of Taste and Smell

Reed

Knaapila

2010

Progress in Molecular Biology and Translational Science

218

118

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“…Since "tamari" from miso fermented with GGT had a stronger "kokumi" taste than without GGT, it was supposed that more γ-glutamyl compounds were formed in miso fermented by the addition of GGT, and this was confirmed. According to Ohsu et al (2010), the intensity of the enhancement of "kokumi" by γ-Glu-Val and γ-Glu-Val-Gly were 0.61 times and 12.8 times relative to glutathione, respectively. The concentrations of reduced and oxidized glutathione, γ-Glu-Val, and γ-Glu-Val-Gly in "tamari" obtained after 6 months of fermentation with and without the addition of B. subtilis GGT were measured by CE-TOF-MS. As shown in Table 1, neither reduced nor oxidized glutathione was found.…”

Section: Comparison Of the Taste Of Misomentioning

confidence: 99%

“…It was reported that some γ-glutamyl compounds, such as GSH, are "kokumi" substances (Dunkel, Koester, & Hofmann, 2007;Toelstede, Dunkel, & Hofmann, 2009;). Ohsu et al (2010) compared the enhancement of "kokumi" by various γ-glutamyl compounds and found that γ-Glu-Val-Gly is the strongest "kokumi" substance. Since GGT can also catalyze the transpeptidation reaction, some γ-glutamyl compounds might be formed from glutamine as a donor, and amino acids and peptides as acceptors when B. subtilis GGT is added to "moromi".…”

Section: Introductionmentioning

confidence: 99%

Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase

Suzuki

2013

Int. J. Food Stud.

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γ-Glutamyltranspeptidase (GGT) hydrolyzes γ-glutamyl compounds and transfers their γ-glutamyl moieties to amino acids and peptides. We previously showed that the "umami" taste of soy sauce could be improved by the addition of salt-tolerant Bacillus subtilis GGT to the fermentation mixture, "moromi". Although miso fermentation is a semi-solid fermentation, unlike soy sauce fermentation, this was also the case. When 15 units of purified B. subtilis GGT were added to 418 g miso "moromi" (fermentation mixture), the glutamate concentration in "moromi" became 20 mM higher and the "umami" taste became stronger than without the addition of GGT after 2 to 6 months of fermentation. In addition, γ-Glu-Val and γ-Glu-Val-Gly, which are known as "kokumi" peptides, were identified in "tamari", and the concentrations of these γ-glutamyl peptides in "tamari" fermented by the addition of GGT were significantly higher than those of "moromi" without the addition of GGT. These results indicate that B. subtilis GGT is able to improve the taste of miso.

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“…On the bases of our studies, a novel kokumi peptide, g-L-glutamyl-Lvalylglicine (g-Glu-Val-Gly, Fig. 21), was found out by using modern biological technique (Ohsu et al 2010). They succeeded in the cloning of sensory receptor of GSH and determined several compounds which combined to the receptor.…”

Section: Summary and Future Perspectivementioning

confidence: 99%

Flavor Constituents in Savory Seafood: Dried Kelp (<i>Kombu</i>), Scallop, and Dried Bonito (<i>Katsuobushi</i>)

Ueda¹,

Fukami²

2017

Aqua-BioSci. Monogr. (ABSM)

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Keywordsmodalities are called "kokumi flavors" in Japan. Aroma or odors of foods are generated by volatile compounds. In the case of several foods, such as fruits, the whole aroma character can be reconstructed by a few kinds of volatile compounds. In many cases a lot of volatile components, however, comprise whole flavor characteristics of foods. For the components easily disappear or change to other compounds by the reactions among them, it has been a big issue how to control unstable volatile compounds generated after enzymatic or thermal reaction.Consumers request various kinds of high quality processed foods which are convenient, have attractive tastes or flavors, natural feeling, etc. To reply to those demands from industry, basic studies are inevitable to Abstract Omission tests of the synthetic water extract of dried kelp (Kombu-dashi) revealed that the water solution prepared by mannitol, monosodium glutamate (MSG), potassium chloride (KCl), and sodium chloride (NaCl) represented the whole taste characters of the synthetic extract. Succeeding study suggested that the characteristic Kombu-dashi like kokumi flavors (continuity, mouthfulness, and thickness) were generated by flavor interaction among mannitol, MSG, and KCl. Some studies of taste interactions among NaCl, KCl, sweet amino acids, and 5¢-inosinate (IMP) showed that NaCl strengthened umami and sweetness of some amino acids and also suggested that IMP enhanced umami of Gly, L-Ser, and L-Ala synergistically. The sulfur-containing compounds in garlic and onion, such as alliin, S-propenyl-L-cysteinesulfoxide and reduced glutathione (GSH), had no tastes by themselves but they gave rise to kokumi flavors in umami solution or soups. Scallop and beef contained a high amount of GSH and the peptide strengthened kokumi flavors of synthetic extracts of these foods. The examination of volatile compounds in dried bonito by using GC-MS and GC-sniffing methods revealed that acetol and 2,3-pentandione reacted with amino acids or protein in boiled bonito meat, generated pyrazines. Straight-chain aldehydes might be involved in the deterioration of crushed dried bonito. Hydrogen sulfide, one of the key flavor components, decreased during preservation of crushed dried bonito catalytically by the complex of Fe 3+ and histidine. This study, including new findings, would lead to improve the quality of processed foods and contribute to future studies of taste phisiology and flavor chemistry.

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Involvement of the Calcium-sensing Receptor in Human Taste Perception

Cited by 290 publications

References 32 publications

Genetics of Taste and Smell

Genetics of Taste and Smell

Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase

Flavor Constituents in Savory Seafood: Dried Kelp (<i>Kombu</i>), Scallop, and Dried Bonito (<i>Katsuobushi</i>)

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