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Sustancias kokumi como moduladores del gusto: Propiedades sensoriales y mecanismos moleculares
Seiji Kitajima1, Ryusei Goda1, Motonaka Kuroda1,2
1Institute of Food Sciences & Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
Chemical senses
|February 23, 2026
Resumen
Las sustancias kokumi mejoran la percepción oral y la palatabilidad de los alimentos. Comprender el kokumi, como los péptidos γ-glutamilo, y su acción a través de los receptores sensores de calcio (CaSR) puede mejorar la formulación de alimentos para la salud y la sostenibilidad.
Área de la Ciencia:
- Ciencia de los Alimentos
- Ciencia Sensorial
- Gastrofísica
Sus antecedentes:
- La percepción oral integra el gusto, la sensación en boca y la quimestesis, lo que presenta desafíos complejos en el análisis sensorial.
- Las sustancias kokumi son moduladores del gusto reconocidos cada vez más por su papel en la mejora de las experiencias sensoriales orales.
Objetivo del estudio:
- Revisar el concepto de kokumi y la funcionalidad, diversidad química y mecanismos moleculares de las sustancias kokumi.
- Explorar cómo las sustancias kokumi, en particular los péptidos kokumi γ-glutamilo, modulan la percepción oral a través del receptor sensor de calcio (CaSR).
Principales métodos:
- Revisión de la literatura existente sobre sustancias kokumi y sus efectos sensoriales.
- Enfoque en los péptidos kokumi γ-glutamilo y su interacción con el receptor sensor de calcio (CaSR).
- Resumen de los hallazgos sobre otras sustancias kokumi y los posibles receptores involucrados.
Principales resultados:
- Las sustancias kokumi, especialmente los péptidos γ-glutamilo, modulan significativamente la percepción oral.
- La activación del receptor sensor de calcio (CaSR) es un mecanismo molecular clave para la acción de las sustancias kokumi.
- Las diversas estructuras químicas de las sustancias kokumi contribuyen a variados efectos sensoriales.
Conclusiones:
- Una comprensión más profunda de las sustancias kokumi y sus mecanismos puede mejorar la palatabilidad de los alimentos y permitir un diseño de alimentos más saludable y sostenible.
- La investigación sistemática adicional sobre la percepción kokumi y las acciones moleculares es crucial para la futura innovación en la ciencia de los alimentos.
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