Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
Long-term Potentiation01:25

Long-term Potentiation

Long-term potentiation, or LTP, is one of the ways by which synaptic plasticity—changes in the strength of chemical synapses—can occur in the brain. LTP is the process of synaptic strengthening that occurs over time between pre and postsynaptic neuronal connections. The synaptic strengthening of LTP works in opposition to the synaptic weakening of long-term depression (LTD) and together are the main mechanisms that underlie learning and memory.
Hebbian LTP
LTP can occur when presynaptic neurons...
Long-term Potentiation01:35

Long-term Potentiation

Long-term potentiation, or LTP, is one of the ways by which synaptic plasticity—changes in the strength of chemical synapses—can occur in the brain. LTP is the process of synaptic strengthening that occurs over time between pre- and postsynaptic neuronal connections. The synaptic strengthening of LTP works in opposition to the synaptic weakening of long-term depression (LTD) and together are the main mechanisms that underlie learning and memory.
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
Bioavailability Enhancement: Drug Stability Enhancement and GI Retention01:05

Bioavailability Enhancement: Drug Stability Enhancement and GI Retention

Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Effect of Weight-based versus Absolute Norepinephrine Dosing on Mortality Risk in Obese Patients with Septic Shock: An Observational, Multicohort, Retrospective Study.

Anesthesiology·2026
Same author

The Influence of Older Age on RBC Transfusion Decisions in ICU Patients.

Critical care medicine·2026
Same author

Protective Ventilation During Controlled and Partial Ventilatory Support in ARDS: Clinical-Physiological Background and Monitoring.

Journal of clinical medicine·2026
Same author

Impact of a Volunteer-Delivered Spiritual Care Strategy on Preventing Post-Intensive Care Syndrome-Family in Relatives of Critically Ill ICU Patients: A Quasi-Experimental Study.

Nursing in critical care·2026
Same author

Why do we care in intensive care?

Journal of critical care·2026
Same author

Personalized Hemodynamic Resuscitation in Early Septic Shock-Reply.

JAMA·2026

Related Experiment Video

Updated: Jul 3, 2026

Universal Molecular Retention with 11-Fold Expansion Microscopy
10:31

Universal Molecular Retention with 11-Fold Expansion Microscopy

Published on: October 6, 2023

New developments in umami (enhancing) molecules.

Chris Winkel1, Adri de Klerk, Jan Visser

  • 1Givaudan, Huizerstraatweg 28, NL-1411 GP Naarden. chris.winkel@givaudan.com

Chemistry & Biodiversity
|July 12, 2008
PubMed
Summary
This summary is machine-generated.

Scientists are exploring umami taste molecules to create healthier, appetizing foods. Recent research highlights lactoyl amides of guanosine monophosphate (GMP) as potent umami taste enhancers.

More Related Videos

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

µTongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo
07:53

µTongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo

Published on: April 22, 2021

Related Experiment Videos

Last Updated: Jul 3, 2026

Universal Molecular Retention with 11-Fold Expansion Microscopy
10:31

Universal Molecular Retention with 11-Fold Expansion Microscopy

Published on: October 6, 2023

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

µTongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo
07:53

µTongue: A Microfluidics-Based Functional Imaging Platform for the Tongue In Vivo

Published on: April 22, 2021

Area of Science:

  • Food Science and Nutrition
  • Sensory Science
  • Molecular Gastronomy

Background:

  • Growing consumer demand for healthier food options drives scientific interest in taste perception.
  • Umami, recognized as the fifth basic taste, is a key area for developing palatable, nutritious foods.
  • Flavor and food industries are actively seeking compounds that enhance health benefits without compromising taste.

Purpose of the Study:

  • To review recent advancements in understanding umami taste receptors.
  • To identify and discuss novel umami-tasting molecules, including proprietary research.
  • To highlight the potential of specific compounds in food product development.

Main Methods:

  • Literature review of scientific publications on umami taste receptors and molecules.
  • Analysis of recent research findings, including studies conducted by Givaudan.
  • Focus on molecular structures and their associated taste properties.

Main Results:

  • Significant progress has been made in understanding the mechanisms of umami taste receptors.
  • Several new umami-tasting molecules have been identified and characterized.
  • Lactoyl amides of guanosine monophosphate (GMP) demonstrate exceptionally strong umami taste characteristics.

Conclusions:

  • Umami taste research is crucial for developing healthier and appealing food products.
  • Novel umami compounds, such as lactoyl amides of GMP, offer promising applications in the food industry.
  • Continued investigation into taste molecules will facilitate innovation in nutritional food design.