Genetic and molecular basis of individual differences in human umami taste perception

Noriatsu Shigemura, Shinya Shirosaki, Keisuke Sanematsu, Ryusuke Yoshida, Yuzo Ninomiya

Research output: Contribution to journalArticle

59 Citations (Scopus)

Abstract

Umami taste (corresponds to savory in English) is elicited by L-glutamate, typically as its Na salt (monosodium glutamate: MSG), and is one of five basic taste qualities that plays a key role in intake of amino acids. A particular property of umami is the synergistic potentiation of glutamate by purine nucleotide monophosphates (IMP, GMP). A heterodimer of a G protein coupled receptor, TAS1R1 and TAS1R3, is proposed to function as its receptor. However, little is known about genetic variation of TAS1R1 and TAS1R3 and its potential links with individual differences in umami sensitivity. Here we investigated the association between recognition thresholds for umami substances and genetic variations in human TAS1R1 and TAS1R3, and the functions of TAS1R1/TAS1R3 variants using a heterologous expression system. Our study demonstrated that the TAS1R1-372T creates a more sensitive umami receptor than -372A, while TAS1R3-757C creates a less sensitive one than - 757R for MSG and MSG plus IMP, and showed a strong correlation between the recognition thresholds and in vitro dose - response relationships. These results in human studies support the propositions that a TAS1R1/ TAS1R3 heterodimer acts as an umami receptor, and that genetic variation in this heterodimer directly affects umami taste sensitivity.

Original languageEnglish
Article numbere6717
JournalPLoS One
Volume4
Issue number8
DOIs
Publication statusPublished - Aug 21 2009

Fingerprint

Taste Perception
umami
Sodium Glutamate
Individuality
Molecular Biology
Inosine Monophosphate
Glutamic Acid
Satureja
Purine Nucleotides
glutamates
genetic variation
receptors
G-Protein-Coupled Receptors
purine nucleotides
taste sensitivity
Salts
savory
monosodium glutamate
Amino Acids
dose response

All Science Journal Classification (ASJC) codes

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Genetic and molecular basis of individual differences in human umami taste perception. / Shigemura, Noriatsu; Shirosaki, Shinya; Sanematsu, Keisuke; Yoshida, Ryusuke; Ninomiya, Yuzo.

In: PLoS One, Vol. 4, No. 8, e6717, 21.08.2009.

Research output: Contribution to journalArticle

Shigemura, Noriatsu ; Shirosaki, Shinya ; Sanematsu, Keisuke ; Yoshida, Ryusuke ; Ninomiya, Yuzo. / Genetic and molecular basis of individual differences in human umami taste perception. In: PLoS One. 2009 ; Vol. 4, No. 8.
@article{6bc4e5857038461fbef041fffa1f289e,
title = "Genetic and molecular basis of individual differences in human umami taste perception",
abstract = "Umami taste (corresponds to savory in English) is elicited by L-glutamate, typically as its Na salt (monosodium glutamate: MSG), and is one of five basic taste qualities that plays a key role in intake of amino acids. A particular property of umami is the synergistic potentiation of glutamate by purine nucleotide monophosphates (IMP, GMP). A heterodimer of a G protein coupled receptor, TAS1R1 and TAS1R3, is proposed to function as its receptor. However, little is known about genetic variation of TAS1R1 and TAS1R3 and its potential links with individual differences in umami sensitivity. Here we investigated the association between recognition thresholds for umami substances and genetic variations in human TAS1R1 and TAS1R3, and the functions of TAS1R1/TAS1R3 variants using a heterologous expression system. Our study demonstrated that the TAS1R1-372T creates a more sensitive umami receptor than -372A, while TAS1R3-757C creates a less sensitive one than - 757R for MSG and MSG plus IMP, and showed a strong correlation between the recognition thresholds and in vitro dose - response relationships. These results in human studies support the propositions that a TAS1R1/ TAS1R3 heterodimer acts as an umami receptor, and that genetic variation in this heterodimer directly affects umami taste sensitivity.",
author = "Noriatsu Shigemura and Shinya Shirosaki and Keisuke Sanematsu and Ryusuke Yoshida and Yuzo Ninomiya",
year = "2009",
month = "8",
day = "21",
doi = "10.1371/journal.pone.0006717",
language = "English",
volume = "4",
journal = "PLoS One",
issn = "1932-6203",
publisher = "Public Library of Science",
number = "8",

}

TY - JOUR

T1 - Genetic and molecular basis of individual differences in human umami taste perception

AU - Shigemura, Noriatsu

AU - Shirosaki, Shinya

AU - Sanematsu, Keisuke

AU - Yoshida, Ryusuke

AU - Ninomiya, Yuzo

PY - 2009/8/21

Y1 - 2009/8/21

N2 - Umami taste (corresponds to savory in English) is elicited by L-glutamate, typically as its Na salt (monosodium glutamate: MSG), and is one of five basic taste qualities that plays a key role in intake of amino acids. A particular property of umami is the synergistic potentiation of glutamate by purine nucleotide monophosphates (IMP, GMP). A heterodimer of a G protein coupled receptor, TAS1R1 and TAS1R3, is proposed to function as its receptor. However, little is known about genetic variation of TAS1R1 and TAS1R3 and its potential links with individual differences in umami sensitivity. Here we investigated the association between recognition thresholds for umami substances and genetic variations in human TAS1R1 and TAS1R3, and the functions of TAS1R1/TAS1R3 variants using a heterologous expression system. Our study demonstrated that the TAS1R1-372T creates a more sensitive umami receptor than -372A, while TAS1R3-757C creates a less sensitive one than - 757R for MSG and MSG plus IMP, and showed a strong correlation between the recognition thresholds and in vitro dose - response relationships. These results in human studies support the propositions that a TAS1R1/ TAS1R3 heterodimer acts as an umami receptor, and that genetic variation in this heterodimer directly affects umami taste sensitivity.

AB - Umami taste (corresponds to savory in English) is elicited by L-glutamate, typically as its Na salt (monosodium glutamate: MSG), and is one of five basic taste qualities that plays a key role in intake of amino acids. A particular property of umami is the synergistic potentiation of glutamate by purine nucleotide monophosphates (IMP, GMP). A heterodimer of a G protein coupled receptor, TAS1R1 and TAS1R3, is proposed to function as its receptor. However, little is known about genetic variation of TAS1R1 and TAS1R3 and its potential links with individual differences in umami sensitivity. Here we investigated the association between recognition thresholds for umami substances and genetic variations in human TAS1R1 and TAS1R3, and the functions of TAS1R1/TAS1R3 variants using a heterologous expression system. Our study demonstrated that the TAS1R1-372T creates a more sensitive umami receptor than -372A, while TAS1R3-757C creates a less sensitive one than - 757R for MSG and MSG plus IMP, and showed a strong correlation between the recognition thresholds and in vitro dose - response relationships. These results in human studies support the propositions that a TAS1R1/ TAS1R3 heterodimer acts as an umami receptor, and that genetic variation in this heterodimer directly affects umami taste sensitivity.

UR - http://www.scopus.com/inward/record.url?scp=69349085520&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=69349085520&partnerID=8YFLogxK

U2 - 10.1371/journal.pone.0006717

DO - 10.1371/journal.pone.0006717

M3 - Article

C2 - 19696921

AN - SCOPUS:69349085520

VL - 4

JO - PLoS One

JF - PLoS One

SN - 1932-6203

IS - 8

M1 - e6717

ER -