Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds

Shibata, Masayuki; Hirotsuka, Motohiko; Mizutani, Yukiko; Takahashi, Haruya; Kawada, Teruo; Matsumiya, Kentaro; Hayashi, Yukako; Matsumura, Yukihiko

doi:10.1080/09168451.2017.1372179

Cited by 46 publications

(12 citation statements)

References 21 publications

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“…A previous study has suggested that γ-glutamyl dipeptides may not work alone but contribute together with other compounds to the complex flavor of cheese because a few dipeptides were detected far below their taste thresholds . Moreover, the combination of γ-glutamyl dipeptides and oligosaccharides has demonstrated a synergistic effect on the increasing kokumi sensation . Apart from the 10 γ-glutamyl dipeptides identified, other γ-glutamyl peptides with kokumi-imparting properties might be also formed or degraded during the reaction.…”

Section: Resultsmentioning

confidence: 97%

“…11 Moreover, the combination of γ-glutamyl dipeptides and oligosaccharides has demonstrated a synergistic effect on the increasing kokumi sensation. 38 Apart from the 10 γ-glutamyl dipeptides identified, other γ-glutamyl peptides with kokumiimparting properties might be also formed or degraded during the reaction. Considering that protein hydrolysate is a very complicated system, it was reasonable that the kokumi sensation of hydrolysates was not only decided by the concentrations of these 10 γ-glutamyl dipeptides.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

Liu

Gobba

et al. 2020

J. Agric. Food Chem.

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To improve the flavor of hydrolysates from porcine hemoglobin and meat, γ-glutamyltranspeptidase (GGT) from Bacillus amyloliquefaciens was added to catalyze the formation of kokumi γ-glutamyl peptides via a γ-glutamyl transfer reaction. Quantitation of free amino acids and γ-glutamyl dipeptides was carried out in combination with sensory analysis. Sensory perception, especially the thick, complex, continuous, and overall kokumi sensation of both hemoglobin and meat hydrolysates, was greatly enhanced by γ-glutamylation. Due to the higher amount of glutamine present in meat hydrolysates, γ-glutamylated hydrolysates from meat contained higher concentrations of γ-glutamyl dipeptides and showed stronger kokumi sensation than the hemoglobin counterpart without the addition of glutamine. For hydrolysates from both raw materials, extra addition of glutamine (10 and 20 mM) was beneficial for obtaining higher concentrations of γ-glutamyl dipeptides but contributed little to the kokumi sensation. This study revealed that the kokumi sensation of protein hydrolysates could be intensified by a γ-glutamyl transfer reaction, and the enhanced kokumi sensation could be related to the generation of γ-glutamyl peptides.

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Section: Resultsmentioning

confidence: 97%

Section: ■ Results and Discussionmentioning

confidence: 99%

Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

Liu

Gobba

et al. 2020

J. Agric. Food Chem.

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“…In fact, the roles of most naturally occurring dipeptides are unknown; this includes the many dipeptides found in Arabidopsis root exudates 68–70 . Here, it is noteworthy that in the food industry, γ-Glu-Leu belongs to the so-called Kokumi taste-enhancing dipeptide family that is found, among others, in beans and mature cheese 71,72 . These Kokumi γ-glutamyl peptides act as agonists for the animal extracellular calcium sensing receptor, CaSR 54 and induce an increase in intracellular [Ca 2+ ] in a subset of the CaSR-expressing taste-bud cells within mouse lingual epithelia tissue 53 .…”

Section: Discussionmentioning

confidence: 99%

pH effects on plant calcium fluxes: lessons from acidification-mediated calcium elevation induced by the γ-glutamyl-leucine dipeptide identified from Phytophthora infestans

Westphal

Strehmel

Eschen‐Lippold

et al. 2019

Sci Rep

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Cytosolic Ca2+ ([Ca2+]cyt) elevation is an early signaling response upon exposure to pathogen-derived molecules (so-called microbe-associated molecular patterns, MAMPs) and has been successfully used as a quantitative read-out in genetic screens to identify MAMP receptors or their associated components. Here, we isolated and identified by mass spectrometry the dipeptide γ-Glu-Leu as a component of a Phytophthora infestans mycelium extract that induces [Ca2+]cyt elevation. Treatment of Arabidopsis seedlings with synthetic γ-Glu-Leu revealed stimulatory effects on defense signaling, including a weak enhancement of the expression of some MAMP-inducible genes or affecting the refractory period to a second MAMP elicitation. However, γ-Glu-Leu is not a classical MAMP since pH adjustment abolished these activities and importantly, the observed effects of γ-Glu-Leu could be recapitulated by mimicking extracellular acidification. Thus, although γ-Glu-Leu can act as a direct agonist of calcium sensing receptors in animal systems, the Ca2+-mobilizing activity in plants reported here is due to acidification. Low pH also shapes the Ca2+ signature of well-studied MAMPs (e.g. flg22) or excitatory amino acids such as glutamate. Overall, this work serves as a cautionary reminder that in defense signaling studies where Ca2+ flux measurements are concerned, it is important to monitor and consider the effects of pH.

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“…It is currently known that a similar phenomenon is produced by glutathione and γ-Glu-Val-Gly via CaSR [13,18]. These peptides, together with other substances [33][34][35][36], are called kokumi substances [10,12,13] because their addition to umami-rich foods increases the three main attributes of koku (thickness, mouthfulness, and continuity) [10][11][12][13]. These substances are agonists of CaSR, which is also known as the kokumi receptor [13,18].…”

Section: Discussionmentioning

confidence: 99%

Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice

et al. 2021

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In addition to the taste receptors corresponding to the six basic taste qualities—sweet, salty, sour, bitter, umami, and fatty—another type of taste receptor, calcium-sensing receptor (CaSR), is found in taste-bud cells. CaSR is called the ‘kokumi’ receptor because its agonists increase sweet, salty and umami tastes to induce ‘koku’, a Japanese word meaning the enhancement of flavor characters such as thickness, mouthfulness, and continuity. Koku is an important factor for enhancing food palatability. However, it is not well known whether other kokumi-receptors and substances exist. Here, we show that ornithine (L-ornithine but not D-ornithine) at low concentrations that do not elicit a taste of its own, enhances preferences to sweet, salty, umami, and fat taste solutions in mice. Increased preference to monosodium glutamate (MSG) was the most dominant effect. Antagonists of G-protein-coupled receptor family C group 6 subtype A (GPRC6A) abolished the additive effect of ornithine on MSG solutions. The additive effects of ornithine on taste stimuli are thought to occur in the oral cavity, and are not considered post-oral events because ornithine’s effects were confirmed in a brief-exposure test. Moreover, the additive effects of ornithine and the action of the antagonist were verified in electrophysiological taste nerve responses. Immunohistochemical analysis implied that GPRC6A was expressed in subsets of type II and type III taste cells of mouse circumvallate papillae. These results are in good agreement with those reported for taste modulation involving CaSR and its agonists. The present study suggests that ornithine is a kokumi substance and GPRC6A is a newly identified kokumi receptor.

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Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds

Cited by 46 publications

References 21 publications

Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

pH effects on plant calcium fluxes: lessons from acidification-mediated calcium elevation induced by the γ-glutamyl-leucine dipeptide identified from Phytophthora infestans

Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice

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