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рибо核酸差异调节口服谷氨酸检测值.

Nicholas J Amado1, Emily C Hanselman1, Caroline P Harmon1

  • 1Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States.

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概括

纯氨酸如氨酸5'-单酸 (IMP) 通过降低谷氨酸的检测值来增强乌玛米味道的敏感性. 然而,皮里米丁的效果各不相同,有些人会减轻味道. 这突出了核糖核酸作为关键的味道调节器.

关键词:
这就是TAS1R1R1的特点.这就是TAS1R3的意思.纯氨酸的纯氨酸是什么皮里米丁胺是一种味道 味道 味道 味道 味道乌玛米 (Umami) 是一个美丽的城市.

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科学领域:

  • 感官科学 感官科学
  • 食品化学 食品化学
  • 神经科学是一个神经科学.

背景情况:

  • 乌玛米味,主要归因于谷氨酸,是人类基本的感官体验.
  • 已知谷氨酸和某些核糖核酸之间发生协同增强味道,特别是像IMP和GMP这样的纯素.
  • 了解这些相互作用对于食品科学和风味调制至关重要.

研究的目的:

  • 调查一种假设,即纯能和胺基核酸调节l-酸盐 (MPG) 的味道检测值.
  • 量化特定核糖核酸对谷氨酸味道敏感性的影响.
  • 为了确定这些调制效应的排名顺序.

主要方法:

  • 测量仅MPG的绝对检测值.
  • 测量MPG检测值在存在的背景水平 (3mM) 的五种不同的5'-核核酸 (IMP,GMP,AMP,UMP,CMP).
  • 统计分析以确定检测值观察到的变化的重要性.

主要成果:

  • 添加纯素 (IMP,GMP,AMP) 在所有参与者中显著降低了MPG检测值 (P < 0.001).
  • IMP证明了最强大的增强,将MPG值降低了大约1.5个数量级 (从2.08mM到0.046mM).
  • 胺基核酸 (UMP,CMP) 显示出可变的效果;CMP在大多数受试者中增加了值,作为负调节器.

结论:

  • рибо核酸作为谷氨酸味道感知的显著调节剂.
  • purin (IMP,GMP,AMP) 增强对谷氨酸的敏感性,而pyrimidine (UMP,CMP) 可以减少或具有可变的效果.
  • 在昆虫和发酵产品等富含营养的食物中,谷氨酸和纯氨酸的同时存在具有进化意义.