Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure

Han, Pengfei; Mohebbi, Mohebbat; Unrath, Manja; Hummel, Cornélia; Hummel, Thomas

doi:10.1016/j.neuroscience.2018.05.004

Cited by 24 publications

(15 citation statements)

References 46 publications

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“…The olfactory system is directly connected to the CNS via the olfactory bulb and consequently frequent neurotropic agents including parasites, bacteria and viruses can reach the CNS via transport lengthways to the olfactory nerve. 54,71,75,76,[107][108][109][110] Several reports have evaluated coronavirus's effects on the CNS. These studies suggest that the human CNS may be vulnerable to coronavirus infection.…”

Section: Diagnosis Of Smell and Taste Lossmentioning

confidence: 99%

Anosmia and Ageusia as Initial or Unique Symptoms after SARS-COV-2 Virus Infection

Machado¹,

Gutierrez²

2020

Preprint

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SARS-CoV-2 (CoV-2) is a coronavirus which is causing the actual COVID-19 pandemic. The disease caused by 2019 new coronavirus (2019-nCoV) was named coronavirus disease-19 (COVID-19) by the World Health Organization in February 2020. Primary non-specific reported symptoms of 2019-nCoV infection at the prodromal phase are malaise, fever, and dry cough. The most commonly reported signs and symptoms are fever (98%), cough (76%), dyspnea (55%), and myalgia or fatigue (44%). Nonetheless, recent reports suggest an association between COVID-19 and altered olfactory and taste functions, although smell seems to be more affected than taste. These associations of smell and taste dysfunctions and CoV-2 are consistent with case reports describing a patient with SARS with long term anosmia after recovery from respiratory distress, with the observation that olfactory function is commonly altered after infection with endemic coronaviruses, and with data demonstrating that intentional experimental infection of humans with CoV-299 raises the thresholds at which odors can be detected. Post-viral anosmia and is one of the leading causes of loss of sense of smell in adults, accounting for up to 40% cases of anosmia. Viruses that give rise to the common cold are well known to cause post-infectious loss, and over 200 different viruses are known to cause upper respiratory tract infections. I reviewed the possible mechanisms of smell and taste loss in COVID-19. I concluded that since the existence of such a relationship is likely, it is highly recommended that those patients who experience complications such as smell and/or taste loss, even as unique symptoms, should be considered as potential SARS-CoV-2 virus carriers.

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Section: Diagnosis Of Smell and Taste Lossmentioning

confidence: 99%

Anosmia and Ageusia as Initial or Unique Symptoms after SARS-COV-2 Virus Infection

Machado¹,

Gutierrez²

2020

Preprint

View full text Add to dashboard Cite

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“…The differences in sensitivity can result from genetic variations in taste receptors [20], familiarity with umami [21,22], or hormonal levels [23]. Furthermore, umami taste perception can be enhanced by repeated exposure [20,24]. The interaction between umami and salt perception, however, remains unclear.…”

Section: Introductionmentioning

confidence: 99%

Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference

et al. 2021

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Using umami can help reduce excessive salt intake, which contributes to cardiovascular disease. Differences in salt-exposed environment at birth and preference for the salty taste might affect the sense of taste. Focusing on these two differences, we investigated the effect of monosodium L-glutamate (MSG) on the saltiness and palatability of low-salt solutions. Japanese participants (64 men, 497 women, aged 19–86 years) tasted 0.3%, 0.6%, and 0.9% NaCl solutions with or without 0.3% MSG to evaluate saltiness and palatability. They were also asked about their birthplace, personal salty preference, and family salty preference. Adding MSG enhanced saltiness, especially in the 0.3% NaCl solution, while the effect was attenuated in the 0.6% and 0.9% NaCl solutions. Palatability was rated higher with MSG than without MSG for each NaCl solution, with a peak value for the 0.3% NaCl solution with MSG. There was no difference in the effect of umami ingredients on palatability between the average salt intake by the regional block at birth and salty preference (all p > 0.05). Thus, adding an appropriate amount of umami ingredients can facilitate salt reduction in diet while maintaining palatability regardless of the salt-exposed environment in early childhood or salty preference.

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“…Supporting this theory is evidence from single-neuron recordings in non- human primates (macaques), which have shown that umami tastants activate neurons in the primary and secondary taste cortices (Baylis and Rolls 1991;Rolls 2000;Rolls et al 1996). Moreover, in a number of fMRI studies the cortical representation of umami and salt showed overlap in a number of food-related brain areas, including the mid insula (a taste/ somatosensory area) (Han et al 2018;Nakamura et al 2011), frontal operculum (taste processing area) and pre-and post-central gyri as well as rolandic operculum (oral somatosensory areas) (Han et al 2018). These findings suggest that umami and salty taste perception share a common processing system.…”

Section: Representation Of Umami Taste In the Human Cortex (Central Coding)mentioning

confidence: 95%

Mechanisms of umami taste perception: From molecular level to brain imaging

Eldeghaidy

Ayed

et al. 2021

Critical Reviews in Food Science and Nutrition

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Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to increase satiety, and hence could be used to control food intake. Therefore, it is important to understand the mechanism(s) involved in umami taste perception. This review discusses current knowledge of the mechanism(s) of umami perception from receptor level to human brain imaging. New findings regarding the molecular mechanisms for detecting umami tastes and their pathway(s), and the peripheral and central coding to umami taste are reviewed. The representation of umami in the human brain and the individual variation in detecting umami taste and associations with genotype are discussed. The presence of umami taste receptors in the gastrointestinal tract, and the interactions between the brain and gut are highlighted. The review concludes that more research is required into umami taste perception to include not only oral umami taste perception, but also the wider "whole body" signaling mechanisms, to explore the interaction between the brain and gut in response to umami perception and ingestion.

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Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure

Cited by 24 publications

References 46 publications

<strong></strong><strong>Anosmia and Ageusia as Initial or Unique Symptoms after SARS-COV-2 Virus Infection</strong>

<strong></strong><strong>Anosmia and Ageusia as Initial or Unique Symptoms after SARS-COV-2 Virus Infection</strong>

Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference

Mechanisms of umami taste perception: From molecular level to brain imaging

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