Search results for "UMAMI"
showing 9 items of 29 documents
Les perceptions gustatives chez l'enfant
2005
As soon as the end of gestation, the gustatory system is stimulated by the taste-active compounds carried by the amniotic fluid and its maturation continues until mid-childhood. Facial expressions and relative ingestion methods show that the newborn can discriminate the various taste qualities (bitter, salty, sour, sweet and umami). The range of individual responses is wide. Neonatal reactions to sweet and umami are generally considered to express pleasure. The bitter and sour stimulations lead to hedonically negative reactions. The response to salt taste is less characteristic. Overall, the attraction towards sweet and the rejection of bitter and sour tastes become more pronounced during c…
Sur la piste du « goût du gras »
2006
Sense of taste informs the body about the quality of ingested foods. Five sub-modalities allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically depicted in Human. However, the spontaneous attraction of mammals for fatty foods raises the possibility of an additional oro-sensory modality devoted to the fat perception. During a long time, oro-sensory perception of dietary lipids was thought to take place only through textural and retronasal olfactory cues. This minireview analyses recent findings showing that the gustation can also play a significant role in the dietary lipid perception.
Étude biochimique des récepteurs aux goûts sucré et umami : Rôle des domaines N-terminaux et caractérisation d'un inhibiteur spécifique, la gurmarine
2011
The sweet taste receptor is a heterodimer composed of two subunits called T1R2 and T1R3 whereas the T1R1 and the T1R3 subunits form a heterodimeric receptor for umami taste (the savory taste of monosodium glutamate). Each subunit belongs to the class C of G protein-coupled receptors (GPCRs) and is constituted by a large extracellular Nterminal domain (NTD) linked to the transmembrane domain by a cysteine-rich region. The NTD is composed of two lobes separated by a cleft in which ligands bind. T1R1- and T1R2-NTDs are able to bind sweeteners and umami compounds respectively and undergo ligand-dependent conformational changes (Zhang et al., 2008 ; Nie et al., 2005). However, the relative contr…
Determination of taste-active compounds of a bitter camembert cheese by omission tests
2001
The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found t…
Characterization of the ligands for the human umami taste receptor
2017
National audience; Among our basics senses, taste and our gustatory system allow us to perceive and recognize essential chemical nutrients present in food. Human can detect and discriminate five basics taste (sweet, bitter, sour, salty and umami) and recent studies proposed a sixth taste for fat. The umami taste is described as a « savory » sensation elicited mainly by L-amino acids and is thought to serve as an indicator of protein rich foods and promote feeding.The umami taste receptor is a heterodimeric receptor composed of the T1R1 and T1R3 subunits. These subunits belong to the family class C G protein-coupled receptors (GPCRs) and are constituted by a large N-terminal domain (NTD) lin…
An efficient Escherichia coli expression system for the production of a functional N-terminal domain of the T1R3 taste receptor.
2012
http://www.landesbioscience.com/; International audience; Sweet taste is mediated by a dimeric receptor composed of two distinct subunits, T1R2 and T1R3, whereas the T1R1/T1R3 receptor is involved in umami taste perception. The T1R1, T1R2, and T1R3 subunits are members of the small family of class C G protein-coupled receptors (GPCRs). The members of this family are characterized by a large N-terminal domain (NTD), which is structurally similar to bacterial periplasmic-binding proteins and contains the primary ligand-binding site. In a recent study, we described a strategy to produce a functional dimeric human T1R3-NTD. Although the protein was expressed as inclusion bodies (IBs) using the …
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today's foods?
2019
Abstract Tastes are often described as having a nutrient-signaling function eliciting expectations about the food and its nutrient content. The objectives of this work was to investigate correlations between taste intensity and nutrient content, to evaluate the impact of competing tastes on these relationships, and to know if the content in certain nutrients could be inferred from a combination of tastes. The Food Taste Database (Martin et al., 2014) and a French Food Composition table (ANSES-Ciqual) were used to obtain a dataset combining sensory and nutritional information for 365 foods. Our results confirm the existence of several taste-nutrient relationships previously suggested by othe…
Une sixième saveur ?
2016
Caractéristique des féculents, une sixième saveur pourrait être bientôt ajoutée à la courte liste des cinq goûts reconnus officiellement à ce jour. Combien de saveurs différentes font-elles la richesse de notre palette gustative ? Cinq, répondent les scientifiques : acide comme le citron, amer comme le café, sucré comme le gâteau, salé comme la chips. Mais aussi – moins connue du grand public – la saveur dite umami, du japonais « délicieux, savoureux », propre au glutamate présent, par exemple, dans la tomate mûre ou le fromage. L’existence de ce cinquième goût est admise par la communauté scientifique depuis 20 ans. Une étude parue dans Chemical Science en date du 23 août 2016 révèle qu’un…
Ces molécules qui éveillent nos papilles
2017
The sense of taste is a chemical sense and one of the most ancestral sensory modalities. It allows detectingand appreciating taste molecules present in our food. Beyond our vital needs, the pleasure elicited from whatwe eat can drive our feeding behaviors sometimes up to excess. Food intake involves several sensorysystems, mainly smell and taste. The underlying molecular mechanisms are relatively complex. This articlefocuses on the extent of the chemical space associated with the five primary tastes (sour, salty, sweet, bitterand umami), and details the fundamental role of gustatory receptors in the perception of taste as well aswithin interindividual variabilities.