| Publication |
Sentence |
Publish Date |
Extraction Date |
Species |
| Xinxin He, Jinmei Xu, Yanan Liu, Xing Guo, Wei Wei, Chaohui Xing, Hong Zhang, Hao Wang, Meng Liu, Runshen Jian. Explorations on Key Module and Hub Genes Affecting IMP Content of Chicken Pectoralis Major Muscle Based on WGCNA. Animals : an open access journal from MDPI. vol 14. issue 3. 2024-02-10. PMID:38338044. |
inosine monophosphate (imp) is a substance that enhances flavor and plays a crucial role in the umami taste of chicken muscle. |
2024-02-10 |
2024-02-12 |
chicken |
| Nicholas J Amado, Emily C Hanselman, Caroline P Harmon, Daiyong Deng, Suzanne M Alarcon, Ashley A Sharples, Paul A S Bresli. Ribonucleotides differentially modulate oral glutamate detection thresholds. Chemical senses. 2024-01-10. PMID:38197318. |
the savory or umami taste of the amino acid glutamate is synergistically enhanced by the addition of the purines inosine 5'-monophosphate (imp) and guanosine 5'-monophosphate (gmp) disodium salt. |
2024-01-10 |
2024-01-13 |
human |
| K Virellia To, Chelsie Dahlgren, Xue Zhang, Shangshang Wang, David O Wipf, M Wes Schilling, Thu Din. Inosine 5'- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography. Meat science. vol 206. 2023-09-17. PMID:37717339. |
inosine 5'- monophosphate (imp), the most abundant 5'-ribonucleotide in meat, is known to impart an umami taste without the undesired side effects commonly associated with glutamate. |
2023-09-17 |
2023-10-07 |
Not clear |
| Jianan Zhang, Xuechen Zhao, Lufang Li, Wen Chen, Qiangzhong Zhao, Guowan Su, Mouming Zha. Application of electronic tongue in umami detection and soy sauce refining process. Food chemistry: X. vol 18. 2023-04-03. PMID:37008723. |
the article systematically investigated the response behaviors of lipid-film equipped umami taste sensor to various umami compounds, including typical umami substances (umami amino acids, gmp, imp, disodium succinate) and novel umami chemicals (umami peptide and amadori rearrangement product of umami amino acid). |
2023-04-03 |
2023-08-14 |
human |
| Yu Murakami, Masashi Ando, Ryota Futamata, Tomohisa Horibe, Kazumitsu Ueda, Masato Kinoshita, Toru Kobayash. Targeted deletion of ecto-5'-nucleotidase results in retention of inosine monophosphate content in postmortem muscle of medaka (Oryzias latipes). Scientific reports. vol 12. issue 1. 2022-11-04. PMID:36329230. |
inosine monophosphate (imp) is an important indicator of meat freshness and contributes to its umami taste. |
2022-11-04 |
2023-08-14 |
Not clear |
| Ben Wu, Imre Blank, Yin Zhang, Yuan Li. Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram. Journal of agricultural and food chemistry. 2022-08-22. PMID:35994312. |
three types of tastants are known as perceptually associated with umami taste: monosodium glutamate (msg), disodium succinate (wsa), and disodium inosine monophosphate (imp). |
2022-08-22 |
2023-08-14 |
Not clear |
| Mingyu Yin, Ryosuke Matsuoka, Takuya Yanagisawa, Yinci Xi, Long Zhang, Xichang Wan. Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle. Food chemistry. vol 396. 2022-07-17. PMID:35843006. |
the umami taste nucleotides (imp and amp) content in the vfd and mwd groups was significantly higher than that in had and vhad groups. |
2022-07-17 |
2023-08-14 |
Not clear |
| Tomohiko Komatsu, Tsuyoshi Toita, Yoshinobu Uemot. Estimates of genetic parameters for adenosine triphosphate-related compounds at different aging periods and NT5E genotypes in Japanese Black beef. Animal science journal = Nihon chikusan Gakkaiho. vol 93. issue 1. 2022-06-18. PMID:35716373. |
previous studies on japanese black beef showed that single nucleotide polymorphisms in the ecto-5'-nucleotidase (nt5e) gene affected the degradation rate of inosine 5'-monophosphate (imp), which has contributed to the umami taste, especially between postmortem days 4 and 7. |
2022-06-18 |
2023-08-14 |
Not clear |
| Safira Latifa Erlangga Putri, Gede Suantika, Magdalena Lenny Situmorang, Sastia Prama Putri, Eiichiro Fukusak. Metabolomics approach to elucidate the importance of count size in commercial penaeid shrimps: white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeusmonodon). Journal of bioscience and bioengineering. 2022-03-08. PMID:35256269. |
imp and amp, which are metabolites responsible for the umami taste in crustaceans, showed the highest variable importance in projection (vip) scores and positively correlated with the increase in shrimp size. |
2022-03-08 |
2023-08-13 |
Not clear |
| Jiansen Li, Wenli Wang, Jing Liu, He Li, Ninglong Zhang, Fengzhen Yang, Haowei Dong, Xia Sun, Gaole Chen, Yuxia Fan, Yemin Guo, Yuan Li. Human-like performance umami electrochemical biosensor by utilizing co-electrodeposition of ligand binding domain T1R1-VFT and Prussian blue. Biosensors & bioelectronics. vol 193. 2021-10-06. PMID:34534889. |
moreover, the umami taste of four representative umami substances, inosine-5'-monophosphate (imp), monosodium l-glutamate (msg), beefy meaty peptide (bmp), and sodium succinate (wsa), were successfully quantitatively measured using differential pulse voltammetry (dpv) at an electrochemical workstation. |
2021-10-06 |
2023-08-13 |
human |
| Giuseppina Tommonaro, Carlo F Morelli, Marco Rabuffetti, Barbara Nicolaus, Rocco De Prisco, Carmine Iodice, Giovanna Speranz. Determination of flavor-potentiating compounds in different Italian tomato varieties. Journal of food biochemistry. vol 45. issue 5. 2021-07-09. PMID:33870530. |
umami taste, known as appetizing sensation, is mainly imparted by monosodium glutamate (msg, the first identified umami factor) in synergistic combination with some 5' ribonucleotides such as inosine 5'-monophosphate, imp, guanosine 5'-monophosphate, gmp, and adenosine 5'-monophoshate, amp. |
2021-07-09 |
2023-08-13 |
Not clear |
| Zengwen Huang, Juan Zhang, Yaling Gu, Zhengyun Cai, Xiaofang Feng, Chaoyun Yang, Guosheng Xi. Research progress on inosine monophosphate deposition mechanism in chicken muscle. Critical reviews in food science and nutrition. 2021-05-03. PMID:33146022. |
inosine monophosphate (imp) is a flavor-enhancing substance, which plays a critical role in the umami taste of the muscle, making the content of imp an important umami taste indicator. |
2021-05-03 |
2023-08-13 |
human |
| Huamao Wei, Yuanyong Tian, Yumeng Lin, Hayato Maeda, Tetsuro Yamashita, Kefeng Yu, Koichi Takaki, Chunhong Yua. Condition-dependent adenosine monophosphate decomposition pathways in striated adductor muscle from Japanese scallop (Patinopecten yessoensis). Journal of food science. vol 85. issue 5. 2020-09-07. PMID:32347552. |
imp is very important for the umami taste (a pleasant savory taste) of aquatic products. |
2020-09-07 |
2023-08-13 |
Not clear |
| Tomohiko Komatsu, Masataka Komatsu, Yoshinobu Uemot. The NT5E gene variant strongly affects the degradation rate of inosine 5'-monophosphate under postmortem conditions in Japanese Black beef. Meat science. vol 158. 2020-01-21. PMID:31401370. |
inosine 5'-monophosphate (imp) contributes to the umami taste in japanese black beef. |
2020-01-21 |
2023-08-13 |
Not clear |
| Jian Guo, Wen Luo, Xue-Ming Wu, Jun Fan, Wen-Xue Zhang, Taikei Suyam. Improving RNA content of salt-tolerant Zygosaccharomyces rouxii by atmospheric and room temperature plasma (ARTP) mutagenesis and its application in soy sauce brewing. World journal of microbiology & biotechnology. vol 35. issue 12. 2020-01-21. PMID:31728755. |
derived from rna, 5'-ribonucleotides, especially inosine-5'-monophosphate (imp) and guanosine-5'-monophosphate (gmp), can enhance the umami taste of soy sauce. |
2020-01-21 |
2023-08-13 |
Not clear |
| T Fukuuchi, N Iyama, N Yamaoka, K Kanek. Simultaneous quantification by HPLC of purines in umami soup stock and evaluation of their effects on extracellular and intracellular purine metabolism. Nucleosides, nucleotides & nucleic acids. vol 37. issue 5. 2019-08-02. PMID:29652211. |
ribonucleotide flavor enhancers such as inosine monophosphate (imp) and guanosine monophosphate (gmp) provide umami taste, similarly to glutamine. |
2019-08-02 |
2023-08-13 |
chicken |
| Sae Ryun Ahn, Ji Hyun An, Il Ha Jang, Wonjoo Na, Heehong Yang, Kyung Hee Cho, Sang Hun Lee, Hyun Seok Song, Jyongsik Jang, Tai Hyun Par. High-performance bioelectronic tongue using ligand binding domain T1R1 VFT for umami taste detection. Biosensors & bioelectronics. vol 117. 2019-02-01. PMID:30005383. |
the intensity of umami taste was enhanced by inosine monophosphate (imp) that is very similar to the human taste system. |
2019-02-01 |
2023-08-13 |
human |
| Yoshinobu Uemoto, Tsuyoshi Ohtake, Nanae Sasago, Masayuki Takeda, Tsuyoshi Abe, Hironori Sakuma, Takatoshi Kojima, Shinji Sasak. Effect of two non-synonymous ecto-5'-nucleotidase variants on the genetic architecture of inosine 5'-monophosphate (IMP) and its degradation products in Japanese Black beef. BMC genomics. vol 18. issue 1. 2018-06-19. PMID:29132308. |
inosine 5'-monophosphate (imp) contributes to umami taste in beef. |
2018-06-19 |
2023-08-13 |
Not clear |
| Matthew Kochem, Paul A S Bresli. Clofibrate inhibits the umami-savory taste of glutamate. PloS one. vol 12. issue 3. 2017-08-17. PMID:28248971. |
in humans, umami taste can increase the palatability of foods rich in the amino acids glutamate and aspartate and the 5'-ribonucleotides imp and gmp. |
2017-08-17 |
2023-08-13 |
human |
| Minju Lee, Je Won Jung, Daesan Kim, Young-Joon Ahn, Seunghun Hong, Hyung Wook Kwo. Discrimination of Umami Tastants Using Floating Electrode-Based Bioelectronic Tongue Mimicking Insect Taste Systems. ACS nano. vol 9. issue 12. 2016-10-05. PMID:26563753. |
moreover, we demonstrated the synergism between msg and disodium 5'-inosinate (imp) for the umami taste using this platform. |
2016-10-05 |
2023-08-13 |
chicken |