An amino-acid taste receptor

Nelson, Greg; Chandrashekar, Jayaram; Hoon, Mrinalini; Feng, Luxin; Zhao, Grace; Ryba, Nicholas J. P.; Zuker, Charles S.

doi:10.1038/nature726

Cited by 1,324 publications

(1,105 citation statements)

References 24 publications

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“…Another strategy has been to use novel screening strategies to create a taste-bud enriched cDNA library from rats, and use it to search for candidate taste receptors. This approach has led to the identification of a set of G-protein-coupled receptors, organized into two receptor families (taste receptor 1 (T1R) and taste receptor 2 (T2R)) that elaborate the basic taste modalities, including umami (Hoon et al, 1999;Nelson et al, 2002;Zhao et al, 2003). Umami taste receptors fall into the T1R family of receptors, and recent studies in knockout mice suggest that a particular member of the T1R family (the T1R1 þ 3 variant) serves as an L-amino-acid receptor in rat taste buds (Zhao et al, 2003), and an umami-specific taste receptor in humans (Li et al, 2002).…”

Section: Physiology Of Glutamatementioning

confidence: 99%

Consensus meeting: monosodium glutamate – an update

et al. 2006

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Objective: Update of the Hohenheim consensus on monosodium glutamate from 1997: Summary and evaluation of recent knowledge with respect to physiology and safety of monosodium glutamate. Design: Experts from a range of relevant disciplines received and considered a series of questions related to aspects of the topic. Setting: University of Hohenheim, Stuttgart, Germany. Method: The experts met and discussed the questions and arrived at a consensus. Conclusion: Total intake of glutamate from food in European countries is generally stable and ranged from 5 to 12 g/day (free: ca. 1 g, protein-bound: ca. 10 g, added as flavor: ca. 0.4 g). L-Glutamate (GLU) from all sources is mainly used as energy fuel in enterocytes. A maximum intake of 16.000 mg/kg body weight is regarded as safe. The general use of glutamate salts (monosodium-L-glutamate and others) as food additive can, thus, be regarded as harmless for the whole population. Even in unphysiologically high doses GLU will not trespass into fetal circulation. Further research work should, however, be done concerning the effects of high doses of a bolus supply at presence of an impaired blood brain barrier function. In situations with decreased appetite (e.g., elderly persons) palatability can be improved by low dose use of monosodium-L-glutamate.

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Section: Physiology Of Glutamatementioning

confidence: 99%

Consensus meeting: monosodium glutamate – an update

et al. 2006

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“…Umami was better accepted as a taste quality when its receptor was discovered in taste cells. 94-96 Like the sweet receptor, which is a heterodimer of TAS1R2 and TAS1R3, the umami receptor is a heterodimer of TAS1R1 and TAS1R3. Some people are specifically insensitive to MSG, 97 which is partly caused by alleles of the umami receptor.…”

Section: Umami: Savory or Meatymentioning

confidence: 99%

Genetics of Taste and Smell

Reed

Knaapila

2010

Progress in Molecular Biology and Translational Science

216

118

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Eating is dangerous. While food contains nutrients and calories that animals need to produce heat and energy, it may also contain harmful parasites, bacteria, or chemicals. To guide food selection, the senses of taste and smell have evolved to alert us to the bitter taste of poisons and the sour taste and off-putting smell of spoiled foods. These sensory systems help people and animals to eat defensively, and they provide the brake that helps them avoid ingesting foods that are harmful. But choices about which foods to eat are motivated by more than avoiding the bad; they are also motivated by seeking the good, such as fat and sugar. However, just as not everyone is equally capable of sensing toxins in food, not everyone is equally enthusiastic about consuming high-fat, high-sugar foods. Genetic studies in humans and experimental animals strongly suggest that the liking of sugar and fat is influenced by genotype; likewise, the abilities to detect bitterness and the malodors of rotting food are highly variable among individuals. Understanding the exact genes and genetic differences that affect food intake may provide important clues in obesity treatment by allowing caregivers to tailor dietary recommendations to the chemosensory landscape of each person.

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“…In humans, it responds to L-glutamate and, to some extent, L-aspartate; in other species, it serves as a more general detector of L-amino acids in the diet [2]. The receptor is a heterodimer composed of the T1R1 and T1R3 members of the T1R family.…”

Section: Introductionmentioning

confidence: 99%

Binding of glutamate to the umami receptor

Cascales

Costa

Groot

et al. 2010

Biophysical Chemistry

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The umami taste receptor is a heterodimer composed of two members of the T1R taste receptor family: T1R1 and T1R3. It detects glutamate in humans, and is a more general amino acid detector in other species. We have constructed homology models of the ligand binding domains of the human umami receptor (based on crystallographic structures of the metabotropic glutamate receptor of the central nervous system). We have carried out molecular dynamics simulations of the ligand binding domains, and we find that the likely conformation is that T1R1 receptor protein exists in the closed conformation, and T1R3 receptor in the open conformation in the heterodimer. Further, we have identified the important binding interactions and have made an estimate of the relative free energies associated with the two glutamate binding sites.

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An amino-acid taste receptor

Cited by 1,324 publications

References 24 publications

Consensus meeting: monosodium glutamate – an update

Consensus meeting: monosodium glutamate – an update

Genetics of Taste and Smell

Binding of glutamate to the umami receptor

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