ArticleBiochemistry and biophysics reports2023
Effect of kokumi taste-active γ-glutamyl peptides on amiloride-sensitive epithelial Na
Article in Biochemistry and biophysics reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 18 citations in OpenAlex.
- Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications.Journal of food science · 2026Review
- Kokumi substances as taste modulators: sensory properties and molecular mechanisms.Chemical senses · 2026Review
- GPRC6A as a novel kokumi receptor responsible for enhanced taste preferences by ornithine.eLife · 2025Article
- The ENaC taste receptor's perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis.NPJ science of food · 2025Article
- Differential Effect of TRPV1 Modulators on Neural and Behavioral Responses to Taste Stimuli.Nutrients · 2024Review
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Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kokumi taste-active compounds enhance salty taste perception. In animal models, sodium (salt) detection is mediated by the amiloride-sensitive epithelial sodium channel, ENaC. This ion channel works as a sodium receptor in the so-called sodium-taste cells. It is not known whether kokumi taste substances are able to affect the activity of functional ENaCs in these cells. Here, we use the patch-clamp technique to study the effect of kokumi-active tripeptides, glutathione (GSH) and γ-glutamyl-valyl-glycine (EVG), on the ENaC-mediated membrane current in rat fungiform sodium-taste cells. GSH and EVG reduced slightly this current and the effect disappeared in the presence of amiloride, a specific ENaC blocker. No effect on membrane current was detected in other taste cells (Type II and Type III cells) that do not express functional ENaC. Our findings suggest that the enhancing effect of kokumi taste-active γ-glutamyl peptides on salt reception is not explained by an increase in the activity of ENaC.
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