Novel Umami Ingredients: Umami Peptides and Their Taste

Zhang, Yin; Venkitasamy, Chandrasekar; Pan, Zhongli; Liu, Wenlong; Zhao, Liming

doi:10.1111/1750-3841.13576

Cited by 191 publications

(163 citation statements)

References 68 publications

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“…Only acidic analogs of glutamic acid, such as l ‐aspartic acid, l ‐homocysteinic acid, and succinic acid, were reported to have some umami effects (Kawai, Okiyama, & Ueda, ). The free carboxylic group hypothesis regarding structure–taste relationship, is confirmed by l ‐γ‐glutamylethylamide, also known as theanine, a natural constituent of green tea, which exhibits umami properties (Sharma, Joshi, & Gulati, ; Turkozu & Sanlier, ; Williams et al., ; Zhang, Venkitasamy, Pan, Liu, & Zhao, ). Also, various cyclic derivatives of glutamic acid have umami properties, provided they contain a free carboxylic group, this being the case for pyroglutamic or ibotenic acid (Zhang et al., ).…”

Section: Introductionmentioning

confidence: 98%

A Review of the Alleged Health Hazards of Monosodium Glutamate

Zanfirescu

Ungurianu

Tsatsakis

et al. 2019

Comp Rev Food Sci Food Safe

169

142

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Monosodium glutamate (MSG) is an umami substance widely used as flavor enhancer. Although it is generally recognized as being safe by food safety regulatory agencies, several studies have questioned its long‐term safety. The purpose of this review was to survey the available literature on preclinical studies and clinical trials regarding the alleged adverse effects of MSG. Here, we aim to provide a comprehensive overview of the reported possible risks that may potentially arise following chronic exposure. Preclinical studies have associated MSG administration with cardiotoxicity, hepatotoxicity, neurotoxicity, low‐grade inflammation, metabolic disarray, and premalignant alterations, along with behavioral changes. However, in reviewing the available literature, we detected several methodological flaws, which led us to conclude that these studies have limited relevance for extrapolation to dietary human intake of MSG risk exposure. Clinical trials have focused mainly on MSG effects on food intake and energy expenditure. Besides its well‐known impact on food palatability, MSG enhances salivary secretion and interferes with carbohydrate metabolism, while the impact on satiety and post‐meal recovery of hunger varied in relation to meal composition. Reports on MSG hypersensitivity or links of its use to increased pain sensitivity and atopic dermatitis were found to have little supporting evidence. Many of the reported negative health effects of MSG have little relevance for chronic human exposure and are poorly informative as they are based on excessive dosing that does not meet with levels normally consumed in food products. We conclude that further clinical and epidemiological studies are needed, with an appropriate design, accounting for both added and naturally occurring dietary MSG.

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Section: Introductionmentioning

confidence: 98%

A Review of the Alleged Health Hazards of Monosodium Glutamate

Zanfirescu

Ungurianu

Tsatsakis

et al. 2019

Comp Rev Food Sci Food Safe

169

142

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“…Free dietary Glu, either naturally present in some products or produced by fermentation by bacteria (coryneform bacteria, lactobacilli bacteria) in fermented foods, also occurs in many foods consumed by humans (seaweeds, cheeses, fermented beans, tomatoes, mushrooms, cured ham, scallops, tuna, green peas, fish and soy sauces, beef, yeast extract, hydrolyzed vegetable proteins and autolyzed yeast extract, human and cow's milk) [2][3][4][5][6]. In addition, free dietary Glu is provided as salts of sodium, potassium, calcium, or magnesium used in foods, and in particular monosodium glutamate (MSG) with the most prominent flavor enhancing capacity and umami potency is used to enhance the flavor and palatability of foods [7][8][9][10][11].…”

Section: Origin Of Dietary Glu In the Gutmentioning

confidence: 99%

The Roles of Dietary Glutamate in the Intestine

Tomé¹

2018

Ann Nutr Metab

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Glutamate (Glu), either as one of the amino acids of protein or in free form, constitutes up to 8–10% of amino acid content in the human diet, with an intake of about 10–20 g/day in adults. In the intestine, postprandial luminal Glu concentrations can be of the order of mM and result in a high intra-mucosal Glu concentration. Glu absorbed from the intestinal lumen is for a large part metabolized by enterocytes in various pathways, including the production of energy to support intestinal motility and functions. Glu is the most important fuel for intestinal tissue, it is involved in gut protein metabolism and is the precursor of different important molecules produced within the intestinal mucosa (2-oxoglutarate, L-alanine, ornithine, arginine, proline, glutathione, γ-aminobutyric acid [GABA]). Studies in adult humans, pigs, piglets or preterm infants indicate that a large proportion of Glu is metabolized in the intestine, and that for the usual range of Glu dietary intake (bound Glu and free Glu including added Glu as a food additive in normal amounts up to 1 g/day), circulating Glu is tightly maintained at rather low concentrations. Systemic blood levels of Glu transiently rise when high doses monosodium glutamate (> 10–12 g), higher than normal human dietary consumption, are ingested and normalize within 2 h after the offset of consumption. Glu is also involved in oral and post oral nutrient chemosensing that involves gustatory nerves and both humoral and neural (vagal) gut-brain pathways with an impact on gut function and feeding behavior. Glu functions as a signaling molecule in the enteric nervous system and modulates neuroendocrine reflexes in the gastrointestinal tract. The oral taste sensation of Glu involves its binding to the oral umami taste receptors that triggers the cephalic phase response of digestion to prepare for food digestion. Glu is sensed again in the gut, inducing a visceral sensation that enhances additional gut digestive processes through the visceral sense (vago-vagal reflex).

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“…This result further confirms that the Flavourzyme hydrolysis may have increased the meaty flavor of the microbone meal. Both the flavors of the aldehydes and ketones in the hydrolyzed microbone meal are consistent with the sensory results in subsection 3.2.5., which shows that the umami (meaty) taste of the microbone meal hydrolysate was almost twice that of the bitter taste (Zhang, Venkitasamy, et al, ).…”

Section: Optimization Experimentsmentioning

confidence: 99%

“…One of the main effects of Flavourzyme is to increase the umami taste of substance (Bagnasco et al, ). It can degrade protein to release umami peptides and umami amino acids (Wang et al, ; Zhang, Venkitasamy, Pan, Liu, & Zhao, ). This may be the possible reason that the umami taste of the bone meal was significantly ( p < 0.05) influenced by the amount of Flavourzyme.…”

Section: Optimization Experimentsmentioning

confidence: 99%

Improving the flavor of microbone meal with Flavourzyme by response surface method

Zhang

Venkitasamy

et al. 2019

J Food Process Engineering

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To improve the flavor of microbone meal, Flavourzyme was adopted to hydrolyze the meal and the hydrolysis conditions were optimized with the response surface method. The ANOVA results showed that the degree of hydrolysis (DH) of the microbone meal was significantly (p < 0.05) influenced by the amount of enzyme and hydrolysis time. In addition, the bitter and umami tastes of the microbone meal were significantly (p < 0.05) influenced by hydrolysis time and amount of enzyme, respectively. The optimization results showed that the optimal hydrolysis conditions were a Flavourzyme amount of 10.36%, hydrolysis temperature of 59.60°C, hydrolysis time of 5.84 hr, and pH of 7.75. The corresponding DH, bitter, and umami taste of the hydrolysate were 4.11%, 0.80 cent, and 1.90 cent, respectively. Characteristic volatile flavor compounds of the hydrolysate indicated that the Flavourzyme hydrolysis increased the meaty flavor of the microbone meal. Practical applications The obvious fishy smell and less meaty taste limited the microbone meal being mainly used in feeds. To broaden the applications of microbone meal in other fields, the Flavourzyme was adopted to improve its flavor. The Flavourzyme hydrolysis conditions were optimized with response surface method. The obtained hydrolysis conditions will benefit not only future investigations of animal bone by‐products applications, but also bone meal related product development. We believe that our findings could be of interest to meat related research units and enterprises by virtue of providing an alternative flavor improvement processing for bone meal application.

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Novel Umami Ingredients: Umami Peptides and Their Taste

Cited by 191 publications

References 68 publications

A Review of the Alleged Health Hazards of Monosodium Glutamate

A Review of the Alleged Health Hazards of Monosodium Glutamate

The Roles of Dietary Glutamate in the Intestine

Improving the flavor of microbone meal with Flavourzyme by response surface method

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