ArticleThe Journal of biological chemistry2010
Involvement of the calcium-sensing receptor in human taste perception.
Article in The Journal of biological chemistry, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 87 papers.
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Who cites it
87 citing papers in PubMed, 341 citations in OpenAlex.
- N-Lactoyl amino acids in fermented foods: occurrence, biosynthesis, and flavor enhancement mechanisms.Journal of the science of food and agriculture · 2026Review
- New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity.Journal of advanced research · 2026Article
- Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications.Journal of food science · 2026Review
- Unravelling the Impact of Microgravity on Calcium Ion Signaling and Sensorium in Spaceflight.Life (Basel, Switzerland) · 2026Review
- A Hypothesis-Based Framework for Chicken Meat Palatability: Proposing Indirect Roles of Arachidonic Acid and Lipid Oxidation.Animals : an open access journal from MDPI · 2026Review
- Upacicalcet: A Novel Intravenous Calcimimetic Agent for Patients Undergoing Hemodialysis With Secondary Hyperparathyroidism.Therapeutic apheresis and dialysis : official peer-reviewed journal of the International Society for Apheresis, the Japanese Society for Apheresis, the Japanese Society for Dialysis Therapy · 2026Review
- Generation of Koku-Related Peptides Using Gamma-Glutamyl Transpeptidase Post-Treatment in Porcine Liver Hydrolyzates.International journal of molecular sciences · 2026Article
- Effects of the Uncoupling Protein 1 (UCP1) A-3826G Polymorphism on Taste Preferences in Healthy Young Japanese Adults.Life (Basel, Switzerland) · 2026Article
- Kokumi substances as taste modulators: sensory properties and molecular mechanisms.Chemical senses · 2026Review
- Sweet and umami TAS1R receptors: from molecular recognition to physiological function.Chemical senses · 2026Review
- Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review.Frontiers in nutrition · 2026Review
- Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages.Food chemistry: X · 2026Article
- Glutathione as a taste modulator: molecular mechanisms of interaction with umami and sweet taste receptors.Food chemistry. Molecular sciences · 2025Article
- Not to be overlooked: dipeptides and their role in plant stress resilience.Journal of experimental botany · 2025Review
- An integrated metabolomics-flavoromics analysis reveals flavor diversity in indigenous and hybrid cattle via UHPLC-MS/MS and GC×GC-TOF-MS.Food chemistry: X · 2025Article
- Activation of the calcium-sensing receptor by glutathione maillard products: Implications for kokumi sensation.Food chemistry: X · 2025Article
- GPRC6A as a novel kokumi receptor responsible for enhanced taste preferences by ornithine.eLife · 2025Article
- Cryo-EM structure of the calcium-sensing receptor complexed with the kokumi substance γ-glutamyl-valyl-glycine.Scientific reports · 2025Article
- Taste receptors and their ecological niches: cats, dogs, and other vertebrates.Chemical senses · 2025Review
- Differential Effect of TRPV1 Modulators on Neural and Behavioral Responses to Taste Stimuli.Nutrients · 2024Review
27 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
By human sensory analyses, we found that various extracellular calcium-sensing receptor (CaSR) agonists enhance sweet, salty, and umami tastes, although they have no taste themselves. These characteristics are known as "kokumi taste" and often appear in traditional Japanese cuisine. Although GSH is a typical kokumi taste substance (taste enhancer), its mode of action is poorly understood. Here, we demonstrate how the kokumi taste is enhanced by the CaSR, a close relative of the class C G-protein-coupled receptors T1R1, T1R2, and T1R3 (sweet and umami receptors). We identified a large number of CaSR agonist gamma-glutamyl peptides, including GSH (gamma-Glu-Cys-Gly) and gamma-Glu-Val-Gly, and showed that these peptides elicit the kokumi taste. Further analyses revealed that some known CaSR agonists such as Ca(2+), protamine, polylysine, L-histidine, and cinacalcet (a calcium-mimetic drug) also elicit the kokumi taste and that the CaSR-specific antagonist, NPS-2143, significantly suppresses the kokumi taste. This is the first report indicating a distinct function of the CaSR in human taste perception.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.