ArticlePloS one2012
Kokumi substances, enhancers of basic tastes, induce responses in calcium-sensing receptor expressing taste cells.
Article in PloS one, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers.
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Who cites it
49 citing papers in PubMed, 179 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
- Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications.Journal of food science · 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
- Computational analysis of umami and bitter taste interactions: orthogonality in receptor-ligand binding.RSC advances · 2026Article
- Kokumi substances as taste modulators: sensory properties and molecular mechanisms.Chemical senses · 2026Review
- Article
- TAS1R3 Regulates GTPase Signaling in Human Skeletal Muscle Cells for Glucose Uptake.International journal of molecular sciences · 2025Article
- Glutathione as a taste modulator: molecular mechanisms of interaction with umami and sweet taste receptors.Food chemistry. Molecular sciences · 2025Article
- Activation of the calcium-sensing receptor by glutathione maillard products: Implications for kokumi sensation.Food chemistry: X · 2025Article
- Article
- 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
- TAS1R3 influences GTPase-dependent signaling in human islet β-cells.Frontiers in endocrinology · 2025Article
- Spent Brewer's Yeast Lysis Enables aInternational journal of molecular sciences · 2024Review
- Replication of the Taste of Sugar by Formulation of Noncaloric Sweeteners with Mineral Salt Taste Modulator Compositions.Journal of agricultural and food chemistry · 2023Article
- Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing Receptor CaSR.Molecules (Basel, Switzerland) · 2023Article
- Interkingdom Detection of Bacterial Quorum-Sensing Molecules by Mammalian Taste Receptors.Microorganisms · 2023Review
- Drivers of Palatability for Cats and Dogs-What It Means for Pet Food Development.Animals : an open access journal from MDPI · 2023Review
- Effect of kokumi taste-active γ-glutamyl peptides on amiloride-sensitive epithelial NaBiochemistry and biophysics reports · 2023Article
- Enhancement of allyl isothiocyanate-evoked responses of mouse trigeminal ganglion cells by the kokumi substance γ-glutamyl-valyl-glycine (γ-EVG) through activation of the calcium-sensing receptor (CaSR).Physiology & behavior · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Recently, we reported that calcium-sensing receptor (CaSR) is a receptor for kokumi substances, which enhance the intensities of salty, sweet and umami tastes. Furthermore, we found that several γ-glutamyl peptides, which are CaSR agonists, are kokumi substances. In this study, we elucidated the receptor cells for kokumi substances, and their physiological properties. For this purpose, we used Calcium Green-1 loaded mouse taste cells in lingual tissue slices and confocal microscopy. Kokumi substances, applied focally around taste pores, induced an increase in the intracellular Ca(2+) concentration ([Ca(2+)](i)) in a subset of taste cells. These responses were inhibited by pretreatment with the CaSR inhibitor, NPS2143. However, the kokumi substance-induced responses did not require extracellular Ca(2+). CaSR-expressing taste cells are a different subset of cells from the T1R3-expressing umami or sweet taste receptor cells. These observations indicate that CaSR-expressing taste cells are the primary detectors of kokumi substances, and that they are an independent population from the influenced basic taste receptor cells, at least in the case of sweet and umami.
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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.