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Lianzhu Lin - One of the best experts on this subject based on the ideXlab platform.
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the Umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by maillard reaction and the analysis of peptide ep maillard products
Food Research International, 2019Co-Authors: Jianan Zhang, Mouming Zhao, Dongxiao Sunwaterhouse, Yunzi Feng, Lianzhu LinAbstract:Abstract This study aimed to examine the feasibility of improving Umami taste of peanut protein isolate hydrolysate (PPIH) and its fractions (obtained via ethanol precipitation and gel filtration chromatography) and peptide constituents, through their reactions with glucose at 98 °C for 70 min (Maillard reaction). To get insights into the characteristics of the peptide contributors with high Umami intensity and/or Umami-enhancing activity, Maillard reaction-guided and sensory-guided fractionation and characterization using ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) and eXpose algorithm calculation method were subsequently involved. Three Umami and Umami-enhancing peptides, three Umami-enhancing peptides with other tastes, three bitter peptides and one astringent peptide were found. For the first time, peptide TP was reported to suppress Umami intensity of monosodium glutamate (MSG) aqueous solution. Combined treatments of enzymatic hydrolysis and Maillard reaction on PPI facilitated Umami enhancement. Maillard products of identified peptides had higher Umami intensities and/or greater Umami-enhancing abilities. Pyroglutamylproline (pyroEP) and glucosylated EP were discovered as the major compounds of EP Maillard product.
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identification and taste characteristics of novel Umami and Umami enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and uplc esi qtof ms ms
Food Chemistry, 2019Co-Authors: Jianan Zhang, Mouming Zhao, Lianzhu LinAbstract:Abstract Six novel peptides were separated from peanut protein isolate hydrolysate (PPIH) using ethanol precipitation and gel chromatography, and identified as DQR, NNP, EGF, EDG, TESSSE and RGENESEEEGAIVT by UPLC–ESI–QTOF–MS/MS. On the basis of sensory results, all peptides were perceived Umami with threshold values from 0.39 to 1.11 mM and had Umami-enhancing abilities simultaneously with threshold values from 0.33 to 0.82 mM. RGENESEEEGAIVT was the first discovered tetradecapeptide with Umami and Umami-enhancing ability. The dose–response test revealed that Umami-enhancing activities of identified peptides were different: TESSSE and RGENESEEEGAIVT imparted better Umami intensity when equimolar monosodium glutamate (MSG) was added into 0.5 g/L MSG solution. Taste profile analyses of complex mixtures with/without synthetic peptides were determined by both electronic tongue and human panellists, suggesting that Umami peptides influence multiple tastes and electronic tongue has the potential to replace sensory test to distinguish taste attributes of foods rich in peptides.
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sequence taste and Umami enhancing effect of the peptides separated from soy sauce
Food Chemistry, 2016Co-Authors: Mingzhu Zhuang, Mouming Zhao, Dongxiao Sunwaterhouse, Lianzhu Lin, Yi Dong, Huiping Chen, Chaoying QiuAbstract:Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted Umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal Umami taste, but ALPEEV, EAGIQ and LPEEV showed Umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the Umami taste of soy sauce.
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macroporous resin purification of peptides with Umami taste from soy sauce
Food Chemistry, 2016Co-Authors: Mingzhu Zhuang, Mouming Zhao, Lianzhu Lin, Yi Dong, Huiping Chen, Mengying Feng, Dongxiao SunwaterhouseAbstract:Abstract In this study, the performance and separation characteristics of four macroporous resins for purifying Umami peptides from soy sauce were examined. Results showed that the resins could separate the peptides of soy sauce, and the particle diffusion kinetics model was suitable for describing the whole exothermic (Δ H pseudo -second-order kinetics model accurately described the XAD-16 and HP-2MGL resins. Furthermore, the adsorption processes of the peptides followed the Freundlich model. The XAD-16 resin was the most effective resin for the enrichment of peptides due to its high adsorption and total desorption capacities. Interestingly, the Umami peptides were enriched in the deionized water fraction. This study provides new insights into exploring performance and separation characteristics of macroporous resins on soy sauce, and indicated that peptide may be the contributor to the Umami taste in Chinese soy sauce.
Mouming Zhao - One of the best experts on this subject based on the ideXlab platform.
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two stage selective enzymatic hydrolysis generates protein hydrolysates rich in asn pro and ala his for enhancing taste attributes of soy sauce
Food Chemistry, 2021Co-Authors: Yaqi Zhao, Mouming Zhao, Dongxiao Sunwaterhouse, Xuan Zhao, Geoffrey I N Waterhouse, Jiahui Zhang, Fang WangAbstract:Abstract This study demonstrated the contribution of peptides to Umami soy sauce taste. Asn-Pro and Ala-His with remarkable Umami taste and Umami-enhancing capacity were found in original soy sauce, possessing Umami thresholds of 175 and 160 mg/L and Umami-enhancing thresholds of 10 and 13 mg/L, respectively. Firstly, an industrially viable two-stage hydrolysis at 55 °C (a 12-h hydrolysis with the neutral protease, then a 12-h hydrolysis with the aminopeptidase) was established to produce protein hydrolysates rich in Umami-tasting and Umami-enhancing peptides (e.g. Asn-Pro and Ala-His) from non-soy sauce protein preparations (soy protein isolate, rice proteins, wheat proteins, peanut proteins or pea proteins). The soy protein isolate hydrolysate produced via the two-stage hydrolysis had Asn-Pro and Ala-His contents 3.32 and 1.15 times higher than those produced via the one-stage hydrolysis using the neutral protease only. Adding the hydrolysate to original soy sauce at 5% w/v significantly increased Umami and reduced bitterness.
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the Umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by maillard reaction and the analysis of peptide ep maillard products
Food Research International, 2019Co-Authors: Jianan Zhang, Mouming Zhao, Dongxiao Sunwaterhouse, Yunzi Feng, Lianzhu LinAbstract:Abstract This study aimed to examine the feasibility of improving Umami taste of peanut protein isolate hydrolysate (PPIH) and its fractions (obtained via ethanol precipitation and gel filtration chromatography) and peptide constituents, through their reactions with glucose at 98 °C for 70 min (Maillard reaction). To get insights into the characteristics of the peptide contributors with high Umami intensity and/or Umami-enhancing activity, Maillard reaction-guided and sensory-guided fractionation and characterization using ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) and eXpose algorithm calculation method were subsequently involved. Three Umami and Umami-enhancing peptides, three Umami-enhancing peptides with other tastes, three bitter peptides and one astringent peptide were found. For the first time, peptide TP was reported to suppress Umami intensity of monosodium glutamate (MSG) aqueous solution. Combined treatments of enzymatic hydrolysis and Maillard reaction on PPI facilitated Umami enhancement. Maillard products of identified peptides had higher Umami intensities and/or greater Umami-enhancing abilities. Pyroglutamylproline (pyroEP) and glucosylated EP were discovered as the major compounds of EP Maillard product.
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identification and taste characteristics of novel Umami and Umami enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and uplc esi qtof ms ms
Food Chemistry, 2019Co-Authors: Jianan Zhang, Mouming Zhao, Lianzhu LinAbstract:Abstract Six novel peptides were separated from peanut protein isolate hydrolysate (PPIH) using ethanol precipitation and gel chromatography, and identified as DQR, NNP, EGF, EDG, TESSSE and RGENESEEEGAIVT by UPLC–ESI–QTOF–MS/MS. On the basis of sensory results, all peptides were perceived Umami with threshold values from 0.39 to 1.11 mM and had Umami-enhancing abilities simultaneously with threshold values from 0.33 to 0.82 mM. RGENESEEEGAIVT was the first discovered tetradecapeptide with Umami and Umami-enhancing ability. The dose–response test revealed that Umami-enhancing activities of identified peptides were different: TESSSE and RGENESEEEGAIVT imparted better Umami intensity when equimolar monosodium glutamate (MSG) was added into 0.5 g/L MSG solution. Taste profile analyses of complex mixtures with/without synthetic peptides were determined by both electronic tongue and human panellists, suggesting that Umami peptides influence multiple tastes and electronic tongue has the potential to replace sensory test to distinguish taste attributes of foods rich in peptides.
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sequence taste and Umami enhancing effect of the peptides separated from soy sauce
Food Chemistry, 2016Co-Authors: Mingzhu Zhuang, Mouming Zhao, Dongxiao Sunwaterhouse, Lianzhu Lin, Yi Dong, Huiping Chen, Chaoying QiuAbstract:Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted Umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal Umami taste, but ALPEEV, EAGIQ and LPEEV showed Umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the Umami taste of soy sauce.
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macroporous resin purification of peptides with Umami taste from soy sauce
Food Chemistry, 2016Co-Authors: Mingzhu Zhuang, Mouming Zhao, Lianzhu Lin, Yi Dong, Huiping Chen, Mengying Feng, Dongxiao SunwaterhouseAbstract:Abstract In this study, the performance and separation characteristics of four macroporous resins for purifying Umami peptides from soy sauce were examined. Results showed that the resins could separate the peptides of soy sauce, and the particle diffusion kinetics model was suitable for describing the whole exothermic (Δ H pseudo -second-order kinetics model accurately described the XAD-16 and HP-2MGL resins. Furthermore, the adsorption processes of the peptides followed the Freundlich model. The XAD-16 resin was the most effective resin for the enrichment of peptides due to its high adsorption and total desorption capacities. Interestingly, the Umami peptides were enriched in the deionized water fraction. This study provides new insights into exploring performance and separation characteristics of macroporous resins on soy sauce, and indicated that peptide may be the contributor to the Umami taste in Chinese soy sauce.
Dongxiao Sunwaterhouse - One of the best experts on this subject based on the ideXlab platform.
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two stage selective enzymatic hydrolysis generates protein hydrolysates rich in asn pro and ala his for enhancing taste attributes of soy sauce
Food Chemistry, 2021Co-Authors: Yaqi Zhao, Mouming Zhao, Dongxiao Sunwaterhouse, Xuan Zhao, Geoffrey I N Waterhouse, Jiahui Zhang, Fang WangAbstract:Abstract This study demonstrated the contribution of peptides to Umami soy sauce taste. Asn-Pro and Ala-His with remarkable Umami taste and Umami-enhancing capacity were found in original soy sauce, possessing Umami thresholds of 175 and 160 mg/L and Umami-enhancing thresholds of 10 and 13 mg/L, respectively. Firstly, an industrially viable two-stage hydrolysis at 55 °C (a 12-h hydrolysis with the neutral protease, then a 12-h hydrolysis with the aminopeptidase) was established to produce protein hydrolysates rich in Umami-tasting and Umami-enhancing peptides (e.g. Asn-Pro and Ala-His) from non-soy sauce protein preparations (soy protein isolate, rice proteins, wheat proteins, peanut proteins or pea proteins). The soy protein isolate hydrolysate produced via the two-stage hydrolysis had Asn-Pro and Ala-His contents 3.32 and 1.15 times higher than those produced via the one-stage hydrolysis using the neutral protease only. Adding the hydrolysate to original soy sauce at 5% w/v significantly increased Umami and reduced bitterness.
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the Umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by maillard reaction and the analysis of peptide ep maillard products
Food Research International, 2019Co-Authors: Jianan Zhang, Mouming Zhao, Dongxiao Sunwaterhouse, Yunzi Feng, Lianzhu LinAbstract:Abstract This study aimed to examine the feasibility of improving Umami taste of peanut protein isolate hydrolysate (PPIH) and its fractions (obtained via ethanol precipitation and gel filtration chromatography) and peptide constituents, through their reactions with glucose at 98 °C for 70 min (Maillard reaction). To get insights into the characteristics of the peptide contributors with high Umami intensity and/or Umami-enhancing activity, Maillard reaction-guided and sensory-guided fractionation and characterization using ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) and eXpose algorithm calculation method were subsequently involved. Three Umami and Umami-enhancing peptides, three Umami-enhancing peptides with other tastes, three bitter peptides and one astringent peptide were found. For the first time, peptide TP was reported to suppress Umami intensity of monosodium glutamate (MSG) aqueous solution. Combined treatments of enzymatic hydrolysis and Maillard reaction on PPI facilitated Umami enhancement. Maillard products of identified peptides had higher Umami intensities and/or greater Umami-enhancing abilities. Pyroglutamylproline (pyroEP) and glucosylated EP were discovered as the major compounds of EP Maillard product.
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sequence taste and Umami enhancing effect of the peptides separated from soy sauce
Food Chemistry, 2016Co-Authors: Mingzhu Zhuang, Mouming Zhao, Dongxiao Sunwaterhouse, Lianzhu Lin, Yi Dong, Huiping Chen, Chaoying QiuAbstract:Five tasty peptides were separated from soy sauce, by sensory-guided fractionation, using macroporous resin, medium-pressure liquid chromatography and reverse phase-high performance liquid chromatography, and identified by ultra-performance liquid chromatography tandem mass-spectrometry as ALPEEV, LPEEV, AQALQAQA, EQQQQ and EAGIQ (which originated from glycinin A1bB2-445, glycinin A1bB2-445, cobyric acid synthase, leucine-tRNA ligase and glycoprotein glucosyltransferase, respectively). LPEEV, AQALQAQA and EQQQQ tasted Umami with threshold values of 0.43, 1.25 and 0.76mmol/l, respectively. ALPEEV and EAGIQ had minimal Umami taste, but ALPEEV, EAGIQ and LPEEV showed Umami-enhancement with a threshold estimated at 1.52, 1.94 and 3.41mmol/l, respectively. In addition, the synthetic peptides showed much better sensory taste than mixtures of their constitutive amino acids. It indicated that peptides might play an important role in the Umami taste of soy sauce.
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macroporous resin purification of peptides with Umami taste from soy sauce
Food Chemistry, 2016Co-Authors: Mingzhu Zhuang, Mouming Zhao, Lianzhu Lin, Yi Dong, Huiping Chen, Mengying Feng, Dongxiao SunwaterhouseAbstract:Abstract In this study, the performance and separation characteristics of four macroporous resins for purifying Umami peptides from soy sauce were examined. Results showed that the resins could separate the peptides of soy sauce, and the particle diffusion kinetics model was suitable for describing the whole exothermic (Δ H pseudo -second-order kinetics model accurately described the XAD-16 and HP-2MGL resins. Furthermore, the adsorption processes of the peptides followed the Freundlich model. The XAD-16 resin was the most effective resin for the enrichment of peptides due to its high adsorption and total desorption capacities. Interestingly, the Umami peptides were enriched in the deionized water fraction. This study provides new insights into exploring performance and separation characteristics of macroporous resins on soy sauce, and indicated that peptide may be the contributor to the Umami taste in Chinese soy sauce.
Yuzo Ninomiya - One of the best experts on this subject based on the ideXlab platform.
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Introductory Remarks on Umami Research: Candidate Receptors and Signal Transduction Mechanisms on Umami
2015Co-Authors: Kumiko Sugimoto, Yuzo NinomiyaAbstract:Umami as a unique taste Nearly a century ago, Ikeda insisted that there existed one other taste which is distinct from the four basic tastes of sweet, sour, salty and bitter, and tried to isolate a unique taste substance from a major ingredient of Japanese broth, seaweed Laminaria japonica. He iden-tified glutamic acid as the taste substance and named the taste of glutamate Umami. His paper in old-style Japanese was recently translated into English and published in this journal (Ikeda, 2002). His discovery and assertion, however, had remained unnoticed for decades because the taste of glutamate is subtle and perceived more clearly at moderate concentrations than at high concentrations. Since about 1980, research on Umami taste has proceeded on a larger scale. In 1985, the first international symposium on Umami was held in Hawaii, the most basic issue discussed being whether Umami was a unique taste quality. A multidimensional scaling anal
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taste responses in mice lacking taste receptor subunit t1r1
The Journal of Physiology, 2013Co-Authors: Yoko Kusuhara, Wolfgang Meyerhof, Ryusuke Yoshida, Anja Voigt, Sandra Hübner, Ulrich Boehm, Tadahiro Ohkuri, Keiko Yasumatsu, Katsumasa Maeda, Yuzo NinomiyaAbstract:Key points • The taste receptor heterodimer T1R1 + T1R3, metabotropic glutamate receptors (mGluRs) and/or their variants may function as Umami taste receptors. • Here, we used newly developed T1R1−/− mice and examined the role of T1R1 and mGluRs in taste detection. • The T1R1−/− mice exhibited seriously diminished synergistic responses to glutamate and inosine monophosphate but not to glutamate alone and significantly smaller responses to sweeteners. • Addition of mGluR antagonists significantly inhibited responses to glutamate in both T1R1−/− and heterozygous T1R1+/− mice. • Taken together, these results suggest that T1R1 mainly contributes to Umami taste synergism and partly to sweet sensitivity, while mGluRs are involved in the detection of Umami compounds. Abstract The T1R1 receptor subunit acts as an Umami taste receptor in combination with its partner, T1R3. In addition, metabotropic glutamate receptors (brain and taste variants of mGluR1 and mGluR4) are thought to function as Umami taste receptors. To elucidate the function of T1R1 and the contribution of mGluRs to Umami taste detection in vivo, we used newly developed knock-out (T1R1−/−) mice, which lack the entire coding region of the Tas1r1 gene and express mCherry in T1R1-expressing cells. Gustatory nerve recordings demonstrated that T1R1−/− mice exhibited a serious deficit in inosine monophosphate-elicited synergy but substantial residual responses to glutamate alone in both chorda tympani and glossopharyngeal nerves. Interestingly, chorda tympani nerve responses to sweeteners were smaller in T1R1−/− mice. Taste cell recordings demonstrated that many mCherry-expressing taste cells in T1R1+/− mice responded to sweet and Umami compounds, whereas those in T1R1−/− mice responded to sweet stimuli. The proportion of sweet-responsive cells was smaller in T1R1−/− than in T1R1+/− mice. Single-cell RT-PCR demonstrated that some single mCherry-expressing cells expressed all three T1R subunits. Chorda tympani and glossopharyngeal nerve responses to glutamate were significantly inhibited by addition of mGluR antagonists in both T1R1−/− and T1R1+/− mice. Conditioned taste aversion tests demonstrated that both T1R1−/− and T1R1+/− mice were equally capable of discriminating glutamate from other basic taste stimuli. Avoidance conditioned to glutamate was significantly reduced by addition of mGluR antagonists. These results suggest that T1R1-expressing cells mainly contribute to Umami taste synergism and partly to sweet sensitivity and that mGluRs are involved in the detection of Umami compounds.
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Umami taste responses are mediated by α transducin and α gustducin
The Journal of Neuroscience, 2004Co-Authors: Keiko Yasumatsu, Yuzo Ninomiya, Vijaya Varadarajan, Ayako Yamada, Janis Lem, Robert F Margolskee, Sami DamakAbstract:The sense of taste comprises at least five distinct qualities: sweet, bitter, sour, salty, and Umami, the taste of glutamate. For bitter, sweet, and Umami compounds, taste signaling is initiated by binding of tastants to G-protein-coupled receptors in specialized epithelial cells located in the taste buds, leading to the activation of signal transduction cascades. α-Gustducin, a taste cell-expressed G-protein α subunit closely related to the α-transducins, is a key mediator of sweet and bitter tastes. α-Gustducin knock-out (KO) mice have greatly diminished, but not entirely abolished, responses to many bitter and sweet compounds. We set out to determine whether α-gustducin also mediates Umami taste and whether rod α-transducin (αt-rod), which is also expressed in taste receptor cells, plays a role in any of the taste responses that remain in α-gustducin KO mice. Behavioral tests and taste nerve recordings of single and double KO mice lacking α-gustducin and/or αt-rod confirmed the involvement of α-gustducin in bitter (quinine and denatonium) and sweet (sucrose and SC45647) taste and demonstrated the involvement ofα-gustducin in Umami [monosodium glutamate (MSG), monopotassium glutamate (MPG), and inosine monophosphate (IMP)] taste as well. We found that αt-rod played no role in taste responses to the salty, bitter, and sweet compounds tested or to IMP but was involved in the Umami taste of MSG and MPG. Umami detection involving α-gustducin and αt-rod occurs in anteriorly placed taste buds, however taste cells at the back of the tongue respond to Umami compounds independently of these two G-protein subunits.
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detection of sweet and Umami taste in the absence of taste receptor t1r3
Science, 2003Co-Authors: Sami Damak, Yuzo Ninomiya, Keiko Yasumatsu, Vijaya Varadarajan, Minqing Rong, Zaza Kokrashvili, Shiying Zou, Peihua Jiang, Robert F MargolskeeAbstract:The tastes of sugars (sweet) and glutamate (Umami) are thought to be detected by T1r receptors expressed in taste cells. Molecular genetics and heterologous expression implicate T1r2 plus T1r3 as a sweet-responsive receptor,and T1r1 plus T1r3,as well as a truncated form of the type 4 metabotropic glutamate receptor (taste-mGluR4),as Umami-responsive receptors. Here,we show that mice lacking T1r3 showed no preference for artificial sweeteners and had diminished but not abolished behavioral and nerve responses to sugars and Umami compounds. These results indicate that T1r3-independent sweet- and Umami-responsive receptors and/or pathways exist in taste cells.
Tai Hyun Park - One of the best experts on this subject based on the ideXlab platform.
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high performance bioelectronic tongue using ligand binding domain t1r1 vft for Umami taste detection
Biosensors and Bioelectronics, 2018Co-Authors: Sae Ryun Ahn, Il Ha Jang, Heehong Yang, Kyung Hee Cho, Sanghun Lee, Hyun Seok Song, Jyongsik Jang, Tai Hyun ParkAbstract:Abstract Numerous efforts have been made to measure tastes for various purposes. However, most taste information is still obtained by human sensory evaluation. It is difficult to quantify a degree of taste or establish taste standard. Although artificial taste sensors called electronic tongues utilizing synthetic materials such as polymers, semiconductors, or lipid membranes have been developed, they have limited performance due to their low sensitivity and specificity. Recently, bioelectronic tongues fabricated by integrating human taste receptors and nanomaterial-based sensor platforms have been found to have high performance for measuring tastes with human-like taste perception. However, human Umami taste receptor is heterodimeric class C GPCR composed of human taste receptor type 1 member 1 (T1R1) and member 3 (T1R3). Such complicated structure makes it difficult to fabricate bioelectronic tongue. The objective of this study was to develop a protein-based bioelectronic tongue for detecting and discriminating Umami taste with human-like performance using Umami ligand binding domain called venus flytrap (VFT) domain originating from T1R1 instead of using the whole heterodimeric complex of receptors. Such T1R1 VFT was produced from Escherichia coli (E. coli) with purification and refolding process. It was then immobilized onto graphene-based FET. This bioelectronic tongue for Umami taste (BTUT) was able to detect monosodium L-glutamate (MSG) with high sensitivity (ca. 1 nM) and specificity in real-time. The intensity of Umami taste was enhanced by inosine monophosphate (IMP) that is very similar to the human taste system. In addition, BTUT allowed efficient reusable property and storage stability. It maintained 90% of normalized signal intensity for five weeks. To develop bioelectronic tongue, this approach using the ligand binding domain of human taste receptor rather than the whole heterodimeric GPCRs has advantages in mass production, reusability, and stability. It also has great potential for various industrial applications such as food, beverage, and pharmaceutical fields.
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duplex bioelectronic tongue for sensing Umami and sweet tastes based on human taste receptor nanovesicles
ACS Nano, 2016Co-Authors: Sae Ryun Ahn, Sanghun Lee, Hyun Seok Song, Jyongsik Jang, Jin Wook Park, Jaehyun Kim, Tai Hyun ParkAbstract:For several decades, significant efforts have been made in developing artificial taste sensors to recognize the five basic tastes. So far, the well-established taste sensor is an E-tongue, which is constructed with polymer and lipid membranes. However, the previous artificial taste sensors have limitations in various food, beverage, and cosmetic industries because of their failure to mimic human taste reception. There are many interactions between tastants. Therefore, detecting the interactions in a multiplexing system is required. Herein, we developed a duplex bioelectronic tongue (DBT) based on graphene field-effect transistors that were functionalized with heterodimeric human Umami taste and sweet taste receptor nanovesicles. Two types of nanovesicles, which have human T1R1/T1R3 for the Umami taste and human T1R2/T1R3 for the sweet taste on their membranes, immobilized on micropatterned graphene surfaces were used for the simultaneous detection of the Umami and sweet tastants. The DBT platform led to h...
