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Title: Nerve and Behavioral Responses of Mice to Various Umami Substances
Authors: NARUKAWA, Masataka
MORITA, Kanako
UEMURA, Masahide
KITADA, Ryo
OH, Seong-Hee
HAYASHI, Yukako  kyouindb  KAKEN_id
Author's alias: 林, 由佳子
Keywords: umami
synergy
gustatory nerve response
48-h 2-bottle preference test
conditioned taste aversion test
Issue Date: Nov-2011
Publisher: Japan Society for Bioscience, Biotechnology, and Agrochemistry
Journal title: Bioscience, Biotechnology, and Biochemistry
Volume: 75
Issue: 11
Start page: 2125
End page: 2131
Abstract: Food contains various taste substances. Among them, umami substances play an important role with regard to the perception of the taste of food, but, few studies have examined the taste characteristics of representative umami substances other than monosodium L-glutamate (MSG). By conducting mouse behavioral studies (the 48-h 2-bottle preference test and the conditioned taste aversion test) and assessing gustatory nerve responses, we investigated the taste characteristics of unique umami substances, including sodium succinate, L-theanine, betaine, and the enantiomer of MSG, D-MSG. Furthermore, we examined the synergy of umami with inosine 5′-monophoshate (IMP). In the case of the mice, sodium succinate had an umami taste and showed strong synergy with IMP. L-Theanine showed synergy with IMP but did not have an umami taste without IMP. In contrast, betaine did not have an umami taste or synergy with IMP. D-MSG might have weak synergy with IMP.
Rights: © 2011 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
URI: http://hdl.handle.net/2433/177000
DOI(Published Version): 10.1271/bbb.110401
Related Link: https://www.jstage.jst.go.jp/article/bbb/75/11/75_110401/_article
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