Journal
NUTRIENTS
Volume 12, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/nu12041198
Keywords
Korean soy sauce; kokumi; umami; salty; chorda tympani; amiloride-insensitive salt taste pathway
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Funding
- Korea Food Research Institute [E069002, E0131201]
- National Research Foundation of Korea (NRF) [NRF2020R1A2C2004661]
- National Institute of Health [DK34153, DC-005981, DC-011569]
- VCU Wright Center for Clinical and Translational Research 2019
- VCU Health under the Value and Efficiency Teaching and Research program 2019
- NRF
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Kokumi taste substances exemplified by gamma -glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500-10,000 Da) isolated from mature (FIIm) and immature (FIIim) Ganjang, a typical Korean soy sauce, on salt and umami taste responses in humans and rodents. Only FIIm (0.1-1.0%) produced a biphasic effect in rat chorda tympani (CT) taste nerve responses to lingual stimulation with 100 mM NaCl + 5 mu M benzamil, a specific epithelial Na+ channel blocker. Both elevated temperature (42 degrees C) and FIIm produced synergistic effects on the NaCl + benzamil CT response. At 0.5% FIIm produced the maximum increase in rat CT response to NaCl + benzamil, and enhanced salt taste intensity in human subjects. At 2.5% FIIm enhanced rat CT response to glutamate that was equivalent to the enhancement observed with 1 mM IMP. In human subjects, 0.3% FIIm produced enhancement of umami taste. These results suggest that FIIm modulates amiloride-insensitive salt taste and umami taste at different concentration ranges in rats and humans.
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