Mice Perceive Synergistic Umami Mixtures as Tasting Sweet
| Autor: | Louis N. Saites, Vivian A. Guedes, Jaron Densky, Zachary K. Goldsmith, John D. Boughter |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Male
Sucrose Physiology Monosodium glutamate Inositol Phosphates Glutamate receptor Glutamic Acid Glutamic acid Umami Stimulus (physiology) Sensory Systems Monopotassium glutamate Mice Inbred C57BL Behavioral Neuroscience chemistry.chemical_compound Mice chemistry Biochemistry Physiology (medical) Taste Taste aversion Animals Original Article Female Receptor |
| Popis: | Previous electrophysiological investigation shows that combinations of compounds classified by humans as umami-tasting, such as glutamate salts and 5'-ribonucleotides, elicit synergistic responses in neurons throughout the rodent taste system and produce a pattern that resembles responses to sweet compounds. The current study tested the hypothesis that a synergistic mixture of monopotassium glutamate (MPG) and inositol monophosphate (IMP) possesses perceptual similarity to sucrose in mice. We estimated behavioral similarity among these tastants and the individual umami compounds using a series of conditioned taste aversion (CTA) tests, a procedure that measures whether a CTA formed to one stimulus generalizes to another. Our primary finding was that a CTA to a synergistic mixture of MPG + IMP generalizes to sucrose, and vice-versa. This indicates umami synergistic mixtures are perceived as having a sweet, or at least sucrose-like, taste to mice. Considering other recent studies, our data argue strongly in favor of multiple receptor mechanisms for umami detection, and complexity in taste perception models for rodents. |
| Databáze: | OpenAIRE |
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