2011
DOI: 10.1002/ange.201002094
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Moleküle und biologische Mechanismen des Süß‐ und Umamigeschmacks

Abstract: Unsere Wertschätzung für Nahrungsmittel ist weitgehend auf die Auslösung der Geschmacksempfindungen “süß” und “umami” zurückzuführen. Mit einem besonderen Schwerpunkt auf Naturstoffen wird dieser Aufsatz einen Überblick über jene Stoffe geben, die die Geschmackseindrücke “süß” oder “umami” hervorrufen und modulieren. Es wird diskutiert, wie die Wechselwirkung dieser Moleküle mit dem oralen Süß‐ oder Umamigeschmacksrezeptor die Rezeptorzellen anregt, Neurotransmitter abzusondern, um neurale Aktivität hervorzuru… Show more

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Cited by 12 publications
(3 citation statements)
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References 195 publications
(236 reference statements)
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“…[2] Natural ribonucleoside monophosphates are not only nucleic acid building blocks but they are also employed as food additives due to their immunostimulant and taste enhancer activity. [3][4][5] Nucleoside analogues are widely used as antiviral and antitumour agents. [6,7] They can be incorporated in the viral or cellular DNA by DNA polymerases after phosphorylation by kinases, or they can inhibit the enzymes involved in the biosynthesis of DNA precursors.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…[2] Natural ribonucleoside monophosphates are not only nucleic acid building blocks but they are also employed as food additives due to their immunostimulant and taste enhancer activity. [3][4][5] Nucleoside analogues are widely used as antiviral and antitumour agents. [6,7] They can be incorporated in the viral or cellular DNA by DNA polymerases after phosphorylation by kinases, or they can inhibit the enzymes involved in the biosynthesis of DNA precursors.…”
Section: Introductionmentioning
confidence: 99%
“…Natural ribonucleoside monophosphates are not only nucleic acid building blocks but they are also employed as food additives due to their immunostimulant and taste enhancer activity 35…”
Section: Introductionmentioning
confidence: 99%
“…Some natural ribonucleoside monophosphates (i. e. IMP, GMP) are used as food additives due to their immunostimulant and taste enhancer activity . 2’‐Deoxynucleoside‐5’‐monophosphates (5’‐dNMPs) are building blocks for the production of 2’‐deoxynucleoside‐5’‐triphosphates (5’‐dNTPs) which are the substrates for polymerase chain reaction (PCR) …”
Section: Introductionmentioning
confidence: 99%