Ribonucleotides differentially modulate oral glutamate detection thresholds.

IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES Chemical Senses Pub Date : 2024-01-01 DOI:10.1093/chemse/bjad049
Nicholas J Amado, Emily C Hanselman, Caroline P Harmon, Daiyong Deng, Suzanne M Alarcon, Ashley A Sharples, Paul A S Breslin
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Abstract

The savory or umami taste of the amino acid glutamate is synergistically enhanced by the addition of the purines inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP) disodium salt. We hypothesized that the addition of purinergic ribonucleotides, along with the pyrimidine ribonucleotides, would decrease the absolute detection threshold of (increase sensitivity to) l-glutamic acid potassium salt (MPG). To test this, we measured both the absolute detection threshold of MPG alone and with a background level (3 mM) of 5 different 5'-ribonucleotides. The addition of the 3 purines IMP, GMP, and adenosine 5'-monophosphate (AMP) lowered the MPG threshold in all participants (P < 0.001), indicating they are positive modulators or enhancers of glutamate taste. The average detection threshold of MPG was 2.08 mM, and with the addition of IMP, the threshold was decreased by approximately 1.5 orders of magnitude to 0.046 mM. In contrast to the purines, the pyrimidines uridine 5'-monophosphate (UMP) and cytidine 5'-monophosphate (CMP) yielded different results. CMP reliably raised glutamate thresholds in 10 of 17 subjects, suggesting it is a negative modulator or diminisher of glutamate taste for them. The rank order of effects on increasing sensitivity to glutamate was IMP > GMP> AMP >> UMP// CMP. These data confirm that ribonucleotides are modulators of glutamate taste, with purines enhancing sensitivity and pyrimidines displaying variable and even negative modulatory effects. Our ability to detect the co-occurrence of glutamate and purines is meaningful as both are relatively high in evolutionarily important sources of nutrition, such as insects and fermented foods.

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核糖核苷酸以不同方式调节口腔谷氨酸检测阈值
添加嘌呤核苷酸肌苷-5'-单磷酸(IMP)和鸟苷-5'-单磷酸(GMP)二钠盐可协同增强谷氨酸氨基酸的咸味或鲜味。我们假设,嘌呤核糖核苷酸和嘧啶核糖核苷酸的加入会降低 L-谷氨酸钾盐(MPG)的绝对检测阈值(提高对其的敏感性)。为了验证这一点,我们测量了 MPG 的绝对检测阈值,以及 5 种不同 5'- 核糖核苷酸的背景水平(3 mM)。加入 IMP、GMP 和 5'-单磷酸腺苷(AMP)这三种嘌呤会降低所有参与者的 MPG 阈值(p GMP> AMP >> UMP // CMP)。这些数据证实,核糖核苷酸是谷氨酸味觉的调节剂,嘌呤能提高敏感性,而嘧啶则表现出不同的甚至是负面的调节作用。我们检测谷氨酸和嘌呤共存的能力是有意义的,因为这两种物质在进化过程中都是比较重要的营养来源,如昆虫和发酵食品。
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来源期刊
Chemical Senses
Chemical Senses 医学-行为科学
CiteScore
8.60
自引率
2.90%
发文量
25
审稿时长
1 months
期刊介绍: Chemical Senses publishes original research and review papers on all aspects of chemoreception in both humans and animals. An important part of the journal''s coverage is devoted to techniques and the development and application of new methods for investigating chemoreception and chemosensory structures.
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