Topic
Umami
About: Umami is a research topic. Over the lifetime, 1369 publications have been published within this topic receiving 51521 citations. The topic is also known as: savoriness.
Papers published on a yearly basis
Papers
TL;DR: This work identifies and characterize a mammalian amino-acid taste receptor and shows that sequence differences in T1R receptors within and between species (human and mouse) can significantly influence the selectivity and specificity of taste responses.
Abstract: The sense of taste provides animals with valuable information about the nature and quality of food. Mammals can recognize and respond to a diverse repertoire of chemical entities, including sugars, salts, acids and a wide range of toxic substances. Several amino acids taste sweet or delicious (umami) to humans, and are attractive to rodents and other animals. This is noteworthy because L-amino acids function as the building blocks of proteins, as biosynthetic precursors of many biologically relevant small molecules, and as metabolic fuel. Thus, having a taste pathway dedicated to their detection probably had significant evolutionary implications. Here we identify and characterize a mammalian amino-acid taste receptor. This receptor, T1R1+3, is a heteromer of the taste-specific T1R1 and T1R3 G-protein-coupled receptors. We demonstrate that T1R1 and T1R3 combine to function as a broadly tuned L-amino-acid sensor responding to most of the 20 standard amino acids, but not to their D-enantiomers or other compounds. We also show that sequence differences in T1R receptors within and between species (human and mouse) can significantly influence the selectivity and specificity of taste responses.
1,565 citations
TL;DR: The emerging picture of taste coding at the periphery is one of elegant simplicity, it is now clear that distinct cell types expressing unique receptors are tuned to detect each of the five basic tastes.
Abstract: The emerging picture of taste coding at the periphery is one of elegant simplicity. Contrary to what was generally believed, it is now clear that distinct cell types expressing unique receptors are tuned to detect each of the five basic tastes: sweet, sour, bitter, salty and umami. Importantly, receptor cells for each taste quality function as dedicated sensors wired to elicit stereotypic responses.
1,551 citations
TL;DR: It is shown that human T1R2/T1R3 recognizes diverse natural and synthetic sweeteners, and this response is enhanced by 5′-ribonucleotides, a hallmark of umami taste, which implicate the T1Rs inUmami taste and suggest that sweet and Umami taste receptors share a common subunit.
Abstract: The three members of the T1R class of taste-specific G protein-coupled receptors have been hypothesized to function in combination as heterodimeric sweet taste receptors. Here we show that human T1R2/T1R3 recognizes diverse natural and synthetic sweeteners. In contrast, human T1R1/T1R3 responds to the umami taste stimulus l-glutamate, and this response is enhanced by 5′-ribonucleotides, a hallmark of umami taste. The ligand specificities of rat T1R2/T1R3 and T1R1/T1R3 correspond to those of their human counterparts. These findings implicate the T1Rs in umami taste and suggest that sweet and umami taste receptors share a common subunit.
1,486 citations
TL;DR: It is demonstrated that sweet and umami taste are strictly dependent on T1R-receptors, and it is shown that selective elimination of T 1R-subunits differentially abolishes detection and perception of these two taste modalities.
1,358 citations
TL;DR: It is demonstrated that knockouts of TRPM5, a taste TRP ion channel, or PLCbeta2, a phospholipase C selectively expressed in taste tissue, abolish sweet, amino acid, and bitter taste reception, but do not impact sour or salty tastes.
1,310 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2025 | 119 |
| 2024 | 158 |
| 2023 | 208 |
| 2022 | 358 |
| 2021 | 113 |
| 2020 | 81 |