Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alc...Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis,i Umami-Scoring Card Method(i Umami-SCM)database and molecular docking(MD).Sensory evaluation and electronic tongue analysis were further used to confirm their tastes.The threshold of the three peptides ranged from 0.38 to 0.55 mg/m L.MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved.Besides,the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity.Peptides with two Glu residues at the terminus had stronger umami,especially at the C-terminus.These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.展开更多
In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-um...In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.展开更多
Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces...Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.展开更多
Purpose: Umami reportedly promotes salivation. We aimed to investigate the effects of taste stimuli on slow and fast salivary secretion in humans using umami, sweet, and sour stimuli. Methods: Eight healthy women part...Purpose: Umami reportedly promotes salivation. We aimed to investigate the effects of taste stimuli on slow and fast salivary secretion in humans using umami, sweet, and sour stimuli. Methods: Eight healthy women participated between 14:00 and 15:00, taking the circadian rhythm of salivary secretion into account. The types and concentrations of the taste solutions were glutamic acid (1.7 × 10<sup>−3</sup> M), inosinic acid (9.8 × 10<sup>−3</sup> M), and guanylic acid (9.8 × 10<sup>−3</sup> M) for umami stimulation, citric acid (6.5 × 10<sup>−3</sup> M) for acidity stimulation, and sucrose (1.6 × 10<sup>−2</sup> M) for sweetness stimulation. First, the unstimulated salivary flow rate was measured. Then, 3 ml of a flavor solution was dropped under the tongue using a syringe. The saliva was expelled into an aluminum cup every minute and weighed. The first minute’s value minus 3 ml flavor solution was the stimulated salivary secretion rate produced by each flavor. The time-to-return to the initial unstimulated salivary flow rate was the duration of the stimulated saliva secretion rate. Results: The mean unstimulated salivary flow rate across participants was 0.64 ± 0.25 ml/min (range: 0.23 - 1.03 ml/min). The highest amount of saliva was induced by citric acid. There were significant differences between citric acid and the other flavor solutions (p < 0.05 for glutamic acid, inosinic acid, and sucrose;p < 0.01 for guanylic acid). There were no significant differences in duration of salivation between the flavor solutions. When the participants were divided into slow (0.45 ± 0.16 ml/min) and fast groups (0.83 ± 0.15 ml/min) based on their median resting salivary secretion rate, there were no significant differences between the two groups in the amount of saliva secreted at 1 minute after stimulation and the duration of the salivary secretion rate. Conclusion: Umami stimulation was effective in slowing salivary secretion and sustaining salivary secretion after stimulation.展开更多
Oncorhynchus mykiss is delicious and contains abundant flavor substances.However,few studies focused on umami peptides of O.mykiss.In the current work,umami peptides derived from O.mykiss were identified using virtual...Oncorhynchus mykiss is delicious and contains abundant flavor substances.However,few studies focused on umami peptides of O.mykiss.In the current work,umami peptides derived from O.mykiss were identified using virtual screening,molecular docking,and electronic tongue analysis.First,the O.mykiss protein was hydrolyzed using the PeptideCutter online enzymolysis program.Subsequently,water-soluble and toxicity screening were performed by Innovagen and ToxinPred software,respectively.The potential peptides were docked with umami receptor T1R1/T1R3.Furthermore,taste properties of potential peptides were validated by electronic tongue.Docking results suggested that the three tetrapeptide EANK,EEAK,and EMQK could enter the binding pocket in the T1R1 cavity,wherein Arg151,Asp147,Gln52,and Arg277 may play key roles in the production of umami taste.Electronic tongue results showed that the umami value of EANK,EEAK,and EMQK were stronger than monosodium glutamate.This work provides a new insight for the screening of umami peptides in O.mykiss.展开更多
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
The molecular mechanisms of energy status related to the umami taste of postharvest shiitake mushrooms during spore release remain poorly understood.In this study,the variations of energy status and umami taste of mus...The molecular mechanisms of energy status related to the umami taste of postharvest shiitake mushrooms during spore release remain poorly understood.In this study,the variations of energy status and umami taste of mushrooms were measured at 25℃.At 24 h storage,slight spore prints of mushrooms were first pictured,respiration peaked.Significant ATP decrease and ADP increase were also observed as the initiation of postharvest senescence(P<0.05).Meanwhile,the activities of phosphohexose isomerase,succinate dehydrogenase,glucose-6-phosphate dehydrogenase and cytochrome c oxidase and the contents of umami nucleotides and amino acids were maintained at higher levels in mushrooms with spore release.Notably,the equivalent umami concentration(EUC)was strongly correlated with energy levels(R=0.80).Fifteen related gene expression levels in the energy metabolism pathway were downregulated.LecpdP1 and LeAK were significantly expressed in the conversion of ATP into AMP and played key roles in connecting the energy state and umami level.These results provided valuable insights on the umami taste associated with energy metabolism mechanism during postharvest mushroom spore release.展开更多
Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),a...Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.展开更多
COVID-19 has highlighted the underlying global burden from non-communicable diseases (NCDs) and the lack of resiliency in health systems to tackle highly preventable risk factors, which have left populations vulnerabl...COVID-19 has highlighted the underlying global burden from non-communicable diseases (NCDs) and the lack of resiliency in health systems to tackle highly preventable risk factors, which have left populations vulnerable to acute health crises. The persistent issue of unhealthy behaviors, particularly those related to a high-sodium diet, suggests inadequate policy attention and insufficient funding for public health and behavioral research. This year, Japan will host the Tokyo Nutrition for Growth (N4G) Summit 2021. The summit is being held in the era of COVID-19, offering a historic opportunity to make a difference on the global health agenda for food and nutrition and to reaffirm the global commitment to prevent future health crises by addressing the growing burden of NCDs and building better prepared and more resilient health systems. This perspective article suggests that we, global health researchers and decision-makers, should rethink the value of using “Umami” substances as candidates for a practical salt-reducing alternative that originated in Japan (while maintaining the affordability, accessibility, availability, and desirability of healthy food). Reduced salt intake will help address the global syndemic of COVID-19 pandemic and high rates of hypertension, heart diseases, diabetes, and other NCDs. By addressing these issues, it will make countries more resilient to future pandemic threats.展开更多
Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium,respectively.However,the molecular machinery allowing the taste reaction remains incompletely understood.Through a p...Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium,respectively.However,the molecular machinery allowing the taste reaction remains incompletely understood.Through a phosphoproteomic approach,we identified the key proteins that trigger taste mechanisms based on phosphorylation cascades.Ryanodine receptor isoform 1(RYR1)was further verified by sensory and behavioral assays.We propose a model of RYR1-mediated sweet/umami signaling in which the RYR1 channel,which mediates Ca^(2+)release from the endoplasmic reticulum,is closed by dephosphorylation in bud tissue after sweet/umami treatment.The alteration in Ca^(2+)content in the cytosol induces transient membrane depolarization and generates a cell current for taste signal transduction.We demonstrate that RYR1 is a new channel involved in the regulation of sweet/umami signal transduction and propose a“metabolic clock”notion based on sweet/umami sensing.Our study provides a valuable foundation for a system-level understanding of the taste perception mechanism.展开更多
As one of the most appealing edible mushrooms,the quality of Flammulina velutipes can be affected by the cultivation substrate,which has an impact on the mushroom umami taste and nutrients.In our study,the effect of m...As one of the most appealing edible mushrooms,the quality of Flammulina velutipes can be affected by the cultivation substrate,which has an impact on the mushroom umami taste and nutrients.In our study,the effect of mushroom root fermentation broth(MRFB)based substrate on umami taste and nutrients of F.velutipes were evaluated;four proportions of MRFB were conducted(CK 0%,E16.7%,E213.4%,E320.1%).Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate.E2 and E3 showed higher crude fiber,crude fat,and soluble protein.Compared to CK,the content of monosodium glutamate-like(MSG-like)amino acids,essential amino acids,total amino acids,and total 5′-nucleotides in E2 and E3 were higher.The equivalent umami concentration(EUC)values in E1,E2 and E3 were 1.70,2.43 and 1.56 times that of CK,respectively.Higher umami,saltness and sweetness taste values were found in E2.Thereby,it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB,especially,E2 with 13.4%of MRFB.Overall,better mushroom quality could be derived from the application of MRFB in cultivation.MRFB was a favorable nutrient supplement for F.velutipes cultivation substrate.展开更多
为探究冻融循环对食用菌预制菌汤的品质影响,本文以鲜菌汤为参照,对比了冻融过程中微生物数量、菌汤色泽、可溶性蛋白、还原糖、总酚含量等基本指标的变化,并基于超高效液相检测和气相色谱-质谱法分析冻融过程菌汤等鲜度和挥发性风味物...为探究冻融循环对食用菌预制菌汤的品质影响,本文以鲜菌汤为参照,对比了冻融过程中微生物数量、菌汤色泽、可溶性蛋白、还原糖、总酚含量等基本指标的变化,并基于超高效液相检测和气相色谱-质谱法分析冻融过程菌汤等鲜度和挥发性风味物质差异。研究表明,首次冻融大幅减少了菌汤的还原糖、总酚和总氨基酸含量,显著降低了菌汤等鲜度和挥发性成分含量,综合影响了菌汤的成分与风味。进一步通过冻融次数(1~5次)之间的对比,反复冻融3次菌汤可溶性蛋白含量相较于冻融1~2次显著降低(P<0.05),此外,等鲜度由1~2次冻融的0.441~0.450 g MSG/100 g直接下降至0.407 g MSG/100 g,同时微生物开始检出。在此后4~5次冻融过程中,虽然菌汤总酚、总氨基酸含量和等鲜度相对稳定,但核苷酸、可溶性蛋白和挥发性成分不断减少且菌落总数不断升高。因此,预制菌汤若需冻融处理则应控制在2次内为宜。展开更多
基金supported by the National Key Research and Development Program of China:Investigate the mechanism of formation and control technologies of Chinese traditional and ethnic food quality(2021YFD2100100)。
文摘Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis,i Umami-Scoring Card Method(i Umami-SCM)database and molecular docking(MD).Sensory evaluation and electronic tongue analysis were further used to confirm their tastes.The threshold of the three peptides ranged from 0.38 to 0.55 mg/m L.MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved.Besides,the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity.Peptides with two Glu residues at the terminus had stronger umami,especially at the C-terminus.These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.
基金supported by the National Natural Science Foundation of China (31622042)。
文摘In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.
基金supported by the Yunnan Key Project of Science and Technology(202202AE090001)Postdoctoral Directional Training Foundation of Yunnan Province(E23174K2)Postdoctoral Research Funding Projects of Yunnan Province,China(E2313442)。
文摘Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.
文摘Purpose: Umami reportedly promotes salivation. We aimed to investigate the effects of taste stimuli on slow and fast salivary secretion in humans using umami, sweet, and sour stimuli. Methods: Eight healthy women participated between 14:00 and 15:00, taking the circadian rhythm of salivary secretion into account. The types and concentrations of the taste solutions were glutamic acid (1.7 × 10<sup>−3</sup> M), inosinic acid (9.8 × 10<sup>−3</sup> M), and guanylic acid (9.8 × 10<sup>−3</sup> M) for umami stimulation, citric acid (6.5 × 10<sup>−3</sup> M) for acidity stimulation, and sucrose (1.6 × 10<sup>−2</sup> M) for sweetness stimulation. First, the unstimulated salivary flow rate was measured. Then, 3 ml of a flavor solution was dropped under the tongue using a syringe. The saliva was expelled into an aluminum cup every minute and weighed. The first minute’s value minus 3 ml flavor solution was the stimulated salivary secretion rate produced by each flavor. The time-to-return to the initial unstimulated salivary flow rate was the duration of the stimulated saliva secretion rate. Results: The mean unstimulated salivary flow rate across participants was 0.64 ± 0.25 ml/min (range: 0.23 - 1.03 ml/min). The highest amount of saliva was induced by citric acid. There were significant differences between citric acid and the other flavor solutions (p < 0.05 for glutamic acid, inosinic acid, and sucrose;p < 0.01 for guanylic acid). There were no significant differences in duration of salivation between the flavor solutions. When the participants were divided into slow (0.45 ± 0.16 ml/min) and fast groups (0.83 ± 0.15 ml/min) based on their median resting salivary secretion rate, there were no significant differences between the two groups in the amount of saliva secreted at 1 minute after stimulation and the duration of the salivary secretion rate. Conclusion: Umami stimulation was effective in slowing salivary secretion and sustaining salivary secretion after stimulation.
基金supported by The National Key R&D Program of China (2019YFD0901702)
文摘Oncorhynchus mykiss is delicious and contains abundant flavor substances.However,few studies focused on umami peptides of O.mykiss.In the current work,umami peptides derived from O.mykiss were identified using virtual screening,molecular docking,and electronic tongue analysis.First,the O.mykiss protein was hydrolyzed using the PeptideCutter online enzymolysis program.Subsequently,water-soluble and toxicity screening were performed by Innovagen and ToxinPred software,respectively.The potential peptides were docked with umami receptor T1R1/T1R3.Furthermore,taste properties of potential peptides were validated by electronic tongue.Docking results suggested that the three tetrapeptide EANK,EEAK,and EMQK could enter the binding pocket in the T1R1 cavity,wherein Arg151,Asp147,Gln52,and Arg277 may play key roles in the production of umami taste.Electronic tongue results showed that the umami value of EANK,EEAK,and EMQK were stronger than monosodium glutamate.This work provides a new insight for the screening of umami peptides in O.mykiss.
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金supported by Liaoning Province Science and Technology Planning Project (2021JH5/10400011& 2020JH2/10200013)the Central Guidance on Local Science and Technology Development Project of Liaoning Province (2021JH6/10500133)Shenyang Agricultural University, high-end talent introduction fund (SYAU20160003)
文摘The molecular mechanisms of energy status related to the umami taste of postharvest shiitake mushrooms during spore release remain poorly understood.In this study,the variations of energy status and umami taste of mushrooms were measured at 25℃.At 24 h storage,slight spore prints of mushrooms were first pictured,respiration peaked.Significant ATP decrease and ADP increase were also observed as the initiation of postharvest senescence(P<0.05).Meanwhile,the activities of phosphohexose isomerase,succinate dehydrogenase,glucose-6-phosphate dehydrogenase and cytochrome c oxidase and the contents of umami nucleotides and amino acids were maintained at higher levels in mushrooms with spore release.Notably,the equivalent umami concentration(EUC)was strongly correlated with energy levels(R=0.80).Fifteen related gene expression levels in the energy metabolism pathway were downregulated.LecpdP1 and LeAK were significantly expressed in the conversion of ATP into AMP and played key roles in connecting the energy state and umami level.These results provided valuable insights on the umami taste associated with energy metabolism mechanism during postharvest mushroom spore release.
基金Liaoning Provincial Department of Education Annual(2019)Scientific Research Fund Project(No.LSNZD201903)National Key R&D Program of China(No.2018YFD0400200)+1 种基金Liaoning Province,Shenyang Agricultural University,High-end Talent Introduction Fund Project(NO.SYAU20160003)Natural Science Foundation of Liaoning Province(No.20170540822).
文摘Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.
文摘COVID-19 has highlighted the underlying global burden from non-communicable diseases (NCDs) and the lack of resiliency in health systems to tackle highly preventable risk factors, which have left populations vulnerable to acute health crises. The persistent issue of unhealthy behaviors, particularly those related to a high-sodium diet, suggests inadequate policy attention and insufficient funding for public health and behavioral research. This year, Japan will host the Tokyo Nutrition for Growth (N4G) Summit 2021. The summit is being held in the era of COVID-19, offering a historic opportunity to make a difference on the global health agenda for food and nutrition and to reaffirm the global commitment to prevent future health crises by addressing the growing burden of NCDs and building better prepared and more resilient health systems. This perspective article suggests that we, global health researchers and decision-makers, should rethink the value of using “Umami” substances as candidates for a practical salt-reducing alternative that originated in Japan (while maintaining the affordability, accessibility, availability, and desirability of healthy food). Reduced salt intake will help address the global syndemic of COVID-19 pandemic and high rates of hypertension, heart diseases, diabetes, and other NCDs. By addressing these issues, it will make countries more resilient to future pandemic threats.
基金supported by the National Natural Science Foundation of China(31972198,31622042,31901813,31671857,31901782).
文摘Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium,respectively.However,the molecular machinery allowing the taste reaction remains incompletely understood.Through a phosphoproteomic approach,we identified the key proteins that trigger taste mechanisms based on phosphorylation cascades.Ryanodine receptor isoform 1(RYR1)was further verified by sensory and behavioral assays.We propose a model of RYR1-mediated sweet/umami signaling in which the RYR1 channel,which mediates Ca^(2+)release from the endoplasmic reticulum,is closed by dephosphorylation in bud tissue after sweet/umami treatment.The alteration in Ca^(2+)content in the cytosol induces transient membrane depolarization and generates a cell current for taste signal transduction.We demonstrate that RYR1 is a new channel involved in the regulation of sweet/umami signal transduction and propose a“metabolic clock”notion based on sweet/umami sensing.Our study provides a valuable foundation for a system-level understanding of the taste perception mechanism.
基金This work was supported by Liaoning Provincial Department of Educational Annual(2019)Scientific Research Fund Project(NO.LSNZD201903)Shenyang Bureau of Science and Technology Annual(2021)Scientific Research Fund Project(NO.21110319)Shenyang Agricultural University,high-end talent introduction fund project(NO.SYAU20160003)。
文摘As one of the most appealing edible mushrooms,the quality of Flammulina velutipes can be affected by the cultivation substrate,which has an impact on the mushroom umami taste and nutrients.In our study,the effect of mushroom root fermentation broth(MRFB)based substrate on umami taste and nutrients of F.velutipes were evaluated;four proportions of MRFB were conducted(CK 0%,E16.7%,E213.4%,E320.1%).Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate.E2 and E3 showed higher crude fiber,crude fat,and soluble protein.Compared to CK,the content of monosodium glutamate-like(MSG-like)amino acids,essential amino acids,total amino acids,and total 5′-nucleotides in E2 and E3 were higher.The equivalent umami concentration(EUC)values in E1,E2 and E3 were 1.70,2.43 and 1.56 times that of CK,respectively.Higher umami,saltness and sweetness taste values were found in E2.Thereby,it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB,especially,E2 with 13.4%of MRFB.Overall,better mushroom quality could be derived from the application of MRFB in cultivation.MRFB was a favorable nutrient supplement for F.velutipes cultivation substrate.
文摘为探究冻融循环对食用菌预制菌汤的品质影响,本文以鲜菌汤为参照,对比了冻融过程中微生物数量、菌汤色泽、可溶性蛋白、还原糖、总酚含量等基本指标的变化,并基于超高效液相检测和气相色谱-质谱法分析冻融过程菌汤等鲜度和挥发性风味物质差异。研究表明,首次冻融大幅减少了菌汤的还原糖、总酚和总氨基酸含量,显著降低了菌汤等鲜度和挥发性成分含量,综合影响了菌汤的成分与风味。进一步通过冻融次数(1~5次)之间的对比,反复冻融3次菌汤可溶性蛋白含量相较于冻融1~2次显著降低(P<0.05),此外,等鲜度由1~2次冻融的0.441~0.450 g MSG/100 g直接下降至0.407 g MSG/100 g,同时微生物开始检出。在此后4~5次冻融过程中,虽然菌汤总酚、总氨基酸含量和等鲜度相对稳定,但核苷酸、可溶性蛋白和挥发性成分不断减少且菌落总数不断升高。因此,预制菌汤若需冻融处理则应控制在2次内为宜。