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Updated: Feb 3, 2026

Isolation and 3D Collagen Sandwich Culture of Primary Mouse Hepatocytes to Study the Role of Cytoskeleton in Bile Canalicular Formation In Vitro

Isolation and 3D Collagen Sandwich Culture of Primary Mouse Hepatocytes to Study the Role of Cytoskeleton in Bile Canalicular Formation In Vitro

Published on: December 20, 2019

ウレキス・ユニクンクトゥスにおけるうま味化合物アラニンの合成酵素、アラニントランスアミナーゼの機能的研究

Yanqing Ma¹, Kai Wang¹, Tianya Yang¹

¹Ministry of Education Key Laboratory of Marine Genetics and Breeding, College of Marine Life Sciences, Ocean University of China, Qingdao, 266003, China.

International journal of biological macromolecules

|February 1, 2026

Abstract:

Umami, the fifth basic taste alongside sour, sweet, bitter, and salty, is primarily influenced by free amino acids (FAAs), organic acids and inorganic ions, as indicated by Taste Activity Value (TAV). Urechis unicinctus, valued for its distinctive flavor and nutritional value, was selected to explore the molecular basis of its umami taste. Unlike most other seafood, its umami flavor originated from high concentration of alanine (Ala) in FAAs. The results showed that variations in Ala content between different cultured populations may be associated with glutamic-pyruvic transaminase (GPT) activity and gene expression levels. Functional studies confirmed that gpt interference led to a significant decrease in Ala and key umami-related amino acids in muscle tissue. Furthermore, mutagenesis analysis revealed that the conserved and evolutionary adaptive residues (K298, S297, M294, N239) are critical for GPT catalytic activity. Taken together, our findings provide new insights into the mechanisms underlying umami formation in seafood.

キーワード:

GPT 部位特異的変異誘発味活性値ウレキス・ユニクンクトゥス

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