| Publication |
Sentence |
Publish Date |
Extraction Date |
Species |
| Chanvorleak Phat, BoKyung Moon, Chan Le. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system. Food chemistry. vol 192. 2016-04-06. PMID:26304449. |
seventeen edible mushrooms commercially available in korea were analysed for their umami taste compounds (5'-nucleotides: amp, gmp, imp, ump, xmp; free amino acids: aspartic, glutamic acid) and subjected to human sensory evaluation and electronic tongue measurements. |
2016-04-06 |
2023-08-13 |
human |
| Yuta Yoshida, Yuko Kawabata, Fuminori Kawabata, Shotaro Nishimura, Shoji Tabat. Expressions of multiple umami taste receptors in oral and gastrointestinal tissues, and umami taste synergism in chickens. Biochemical and biophysical research communications. vol 466. issue 3. 2016-01-11. PMID:26361143. |
the unique characteristic of umami taste is that it is synergistically enhanced by 5'-ribonucleotides such as inosine 5'-monophosphate (imp). |
2016-01-11 |
2023-08-13 |
Not clear |
| Toshifumi Imada, Susan Shuzhen Hao, Kunio Torii, Eiichiro Kimur. Supplementing chicken broth with monosodium glutamate reduces energy intake from high fat and sweet snacks in middle-aged healthy women. Appetite. vol 79. 2015-01-05. PMID:24768895. |
monosodium l-glutamate (msg) and inosine monophosphate-5 (imp) are flavor enhancers for umami taste. |
2015-01-05 |
2023-08-13 |
human |
| Yasuka Toda, Tomoya Nakagita, Takashi Hayakawa, Shinji Okada, Masataka Narukawa, Hiroo Imai, Yoshiro Ishimaru, Takumi Misak. Two distinct determinants of ligand specificity in T1R1/T1R3 (the umami taste receptor). The Journal of biological chemistry. vol 288. issue 52. 2014-02-21. PMID:24214976. |
in contrast, all of the key residues for the mouse-type broad response were located at regions outside of both the orthosteric ligand binding site and the allosteric binding site for inosine-5'-monophosphate (imp), a known natural umami taste enhancer. |
2014-02-21 |
2023-08-12 |
mouse |
| Junichiro Marui, Sawaki Tada, Mari Fukuoka, Yutaka Wagu, Yohei Shiraishi, Noriyuki Kitamoto, Tatsuya Sugimoto, Ryota Hattori, Satoshi Suzuki, Ken-Ichi Kusumot. Reduction of the degradation activity of umami-enhancing purinic ribonucleotide supplement in miso by the targeted suppression of acid phosphatases in the Aspergillus oryzae starter culture. International journal of food microbiology. vol 166. issue 2. 2013-12-06. PMID:23973834. |
recently, commercial miso products have been supplemented with purinic ribonucleotides, such as inosine monophosphate (imp) and guanine monophosphate, to enhance the characteristic umami taste of glutamate in miso. |
2013-12-06 |
2023-08-12 |
Not clear |
| Masataka Narukawa, Kanako Morita, Masahide Uemura, Ryo Kitada, Seong-Hee Oh, Yukako Hayash. Nerve and behavioral responses of mice to various umami substances. Bioscience, biotechnology, and biochemistry. vol 75. issue 11. 2012-03-19. PMID:22056436. |
in the case of the mice, sodium succinate had an umami taste and showed strong synergy with imp. |
2012-03-19 |
2023-08-12 |
mouse |
| Masataka Narukawa, Kanako Morita, Masahide Uemura, Ryo Kitada, Seong-Hee Oh, Yukako Hayash. Nerve and behavioral responses of mice to various umami substances. Bioscience, biotechnology, and biochemistry. vol 75. issue 11. 2012-03-19. PMID:22056436. |
l-theanine showed synergy with imp but did not have an umami taste without imp. |
2012-03-19 |
2023-08-12 |
mouse |
| Masataka Narukawa, Kanako Morita, Masahide Uemura, Ryo Kitada, Seong-Hee Oh, Yukako Hayash. Nerve and behavioral responses of mice to various umami substances. Bioscience, biotechnology, and biochemistry. vol 75. issue 11. 2012-03-19. PMID:22056436. |
in contrast, betaine did not have an umami taste or synergy with imp. |
2012-03-19 |
2023-08-12 |
mouse |
| Seiko Minami, Minoru Sato, Yoshihiro Shiraiwa, Koji Iwamot. Molecular characterization of adenosine 5'-monophosphate deaminase--the key enzyme responsible for the umami taste of nori (Porphyra yezoensis Ueda, Rhodophyta). Marine biotechnology (New York, N.Y.). vol 13. issue 6. 2012-02-21. PMID:21519809. |
imp is generally known as the compound responsible for the umami taste of the edible red alga porphyra yezoensis ueda that is known in japan as nori. |
2012-02-21 |
2023-08-12 |
human |
| Tomokazu Tsurugizawa, Akira Uematsu, Hisayuki Uneyama, Kunio Tori. Different BOLD responses to intragastric load of L-glutamate and inosine monophosphate in conscious rats. Chemical senses. vol 36. issue 2. 2011-04-26. PMID:20956735. |
in this study, we compared the blood oxygen level-dependent (bold) signal changes between intragastric load of monosodium l-glutamate (msg) and inosine monophosphate (imp), which elicit the umami taste. |
2011-04-26 |
2023-08-12 |
rat |
| Masataka Narukawa, Kanako Morita, Yukako Hayash. L-theanine elicits an umami taste with inosine 5'-monophosphate. Bioscience, biotechnology, and biochemistry. vol 72. issue 11. 2009-01-30. PMID:18997398. |
when l-theanine was added to imp, only the umami taste was enhanced. |
2009-01-30 |
2023-08-12 |
mouse |
| Masataka Narukawa, Kanako Morita, Yukako Hayash. L-theanine elicits an umami taste with inosine 5'-monophosphate. Bioscience, biotechnology, and biochemistry. vol 72. issue 11. 2009-01-30. PMID:18997398. |
we confirmed the synergism between l-theanine and imp for the umami taste. |
2009-01-30 |
2023-08-12 |
mouse |
| Junichi Kitagawa, Yoshihiro Takahashi, Shigeji Matsumoto, Tomio Shinga. Response properties of the pharyngeal branch of the glossopharyngeal nerve for umami taste in mice and rats. Neuroscience letters. vol 417. issue 1. 2007-06-22. PMID:17321681. |
in mice, stimulation with compounds eliciting umami taste (0.1m monosodium l-glutamate (msg), 0.01m inosine monophosphate (imp) and the mixture of 0.1m msg+0.01m imp) evoked higher responses than application of distilled water (dw). |
2007-06-22 |
2023-08-12 |
mouse |
| Junichi Kitagawa, Yoshihiro Takahashi, Shigeji Matsumoto, Tomio Shinga. Response properties of the pharyngeal branch of the glossopharyngeal nerve for umami taste in mice and rats. Neuroscience letters. vol 417. issue 1. 2007-06-22. PMID:17321681. |
in rats, there is no significant difference between the responses to umami taste (0.1m msg, 0.01m imp and the mixture of 0.1m msg+0.01m imp) and dw. |
2007-06-22 |
2023-08-12 |
mouse |
| T C Wifall, T M Faes, C C Taylor-Burds, J D Mitzelfelt, E R Dela. An analysis of 5'-inosine and 5'-guanosine monophosphate taste in rats. Chemical senses. vol 32. issue 2. 2007-03-27. PMID:17108183. |
inosine monophosphate (imp) and guanosine monophosphate (gmp) elicit an umami taste in humans and synergistically increase the intensity of the umami taste of monosodium glutamate (msg). |
2007-03-27 |
2023-08-12 |
rat |
| Wei He, Keiko Yasumatsu, Vijaya Varadarajan, Ayako Yamada, Janis Lem, Yuzo Ninomiya, Robert F Margolskee, Sami Dama. Umami taste responses are mediated by alpha-transducin and alpha-gustducin. The Journal of neuroscience : the official journal of the Society for Neuroscience. vol 24. issue 35. 2005-04-05. PMID:15342734. |
we found that alpha(t-rod) played no role in taste responses to the salty, bitter, and sweet compounds tested or to imp but was involved in the umami taste of msg and mpg. |
2005-04-05 |
2023-08-12 |
mouse |
| Masashi Inoue, Gary K Beauchamp, Alexander A Bachmano. Gustatory neural responses to umami taste stimuli in C57BL/6ByJ and 129P3/J mice. Chemical senses. vol 29. issue 9. 2005-03-16. PMID:15574814. |
we measured integrated responses of the mouse chorda tympani and glossopharyngeal nerves to lingual application of compounds that evoke umami taste in humans: msg, monoammonium l-glutamate (nh(4) glutamate), imp and guanosine-5'-monophosphate (gmp) and also to other taste stimuli. |
2005-03-16 |
2023-08-12 |
mouse |
| I E T de Araujo, M L Kringelbach, E T Rolls, P Hobde. Representation of umami taste in the human brain. Journal of neurophysiology. vol 90. issue 1. 2003-09-12. PMID:12843312. |
when the nucleotide 0.005 m inosine 5'-monophosphate (imp) was added to msg (0.05 m), the blood oxygenation-level dependent (bold) signal in an anterior part of the orbitofrontal cortex showed supralinear additivity; this may reflect the subjective enhancement of umami taste that has been described when imp is added to msg. |
2003-09-12 |
2023-08-12 |
human |
| Misako Kawai, Atsushi Okiyama, Yoichi Ued. Taste enhancements between various amino acids and IMP. Chemical senses. vol 27. issue 8. 2003-03-20. PMID:12379598. |
thus the umami taste enhancement of several sweet l-alpha-amino acids by imp was synergistic rather than additive as that of acidic amino acids. |
2003-03-20 |
2023-08-12 |
Not clear |
| K Maehashi, M Matsuzaki, Y Yamamoto, S Udak. Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties. Bioscience, biotechnology, and biochemistry. vol 63. issue 3. 1999-06-15. PMID:10227142. |
many of them did not show any umami taste by themselves, but glu-glu, glu-val, ala-asp-glu, ala-glu-asp, asp-glu-glu, and ser-pro-glu were recognized to enhance the umami taste of 0.02% 5'-inosine monophosphate (imp). |
1999-06-15 |
2023-08-12 |
chicken |