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Introductory remarks on umami taste

K Kurihara¹, M Kashiwayanagi

¹Faculty of Pharmaceutical Sciences, Hokkaido University, Sapporo, Japan. kurihara@pharm.hokudai.ac.jp

Annals of the New York Academy of Sciences

|February 4, 1999

Summary

Umami taste perception is distinct from other primary tastes, with its own unique receptor. Synergistic effects occur between umami compounds like monosodium glutamate (MSG) and disodium 5'-inosinate (IMP), but not with other taste receptors.

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Area of Science:

Neuroscience
Sensory Science
Taste Receptor Research

Background:

Umami, the fifth basic taste, is triggered by amino acids and nucleotides.
Previous research suggested potential interactions between umami and other taste modalities.

Purpose of the Study:

To investigate the independence of umami taste perception from other primary tastes.
To characterize the umami taste receptor and its interactions with known glutamate receptors.

Main Methods:

Psychophysical and electrophysiological recordings from canine chorda tympani nerve, mouse glossopharyngeal nerve, and monkey taste cortex neurons.
Amiloride application to differentiate salt and umami taste components.
Testing various glutamate receptor agonists for umami taste activity.

Main Results:

Umami substances did not enhance other primary tastes (sweet, sour, salty, bitter).
The umami taste component in canine responses is independent of the salt taste component.
Synergism was observed between monosodium glutamate (MSG) and disodium 5 -inosinate (IMP) or disodium 5 -guanylate (GMP) via an allosteric effect.
Specific glutamate receptor agonists (kainate, NMDA, AMPA) did not elicit umami taste.

Conclusions:

The umami taste receptor is distinct from known ionotropic glutamate receptors.
A unique receptor likely mediates the umami taste sensation.
Umami taste perception is independent of other primary taste pathways.

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