Synergistic Effect of Kokumi-Active γ-Glutamyl Peptides and l-Glutamate on Enhancing Umami Sensation and Stimulating Cholecystokinin Secretion via T1R1/T1R3 Activation in STC-1 Cells.
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DOI: 10.1021/acs.jafc.2c04919
Abstract: This study aimed to investigate the synergistic effect of γ-glutamyl peptides (γEL, γEV, and γEγEV) and l-glutamate (MSG) on the activation of the umami receptor (T1R1/T1R3) in relation to enhanced umami taste and promoted cholecystokinin… read more here.
Keywords: glutamyl peptides; t1r3; synergistic effect; secretion ... See more keywords
The umami receptor T1R1–T1R3 heterodimer is rarely formed in chickens
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DOI: 10.1038/s41598-021-91728-9
Abstract: The characterization of molecular mechanisms underlying the taste-sensing system of chickens will add to our understanding of their feeding behaviors in poultry farming. In the mammalian taste system, the heterodimer of taste receptor type 1… read more here.
Keywords: taste; taste bud; t1r1 t1r3; receptor ... See more keywords
Biophysical and functional characterization of the N-terminal domain of the cat T1R1 umami taste receptor expressed in Escherichia coli
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DOI: 10.1371/journal.pone.0187051
Abstract: Umami taste perception is mediated by the heterodimeric G-protein coupled receptors (GPCRs), formed by the assembly of T1R1 and T1R3 subunits. T1R1 and T1R3 subunits are class C GPCRs whose members share common structural homologies… read more here.
Keywords: ct1r1 ntd; t1r1; t1r1 t1r3; umami taste ... See more keywords
Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3
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DOI: 10.3390/foods12040703
Abstract: Umami peptides are important taste components of foods. In this study, umami peptides from Hypsizygus marmoreus hydrolysate were purified through ultrafiltration, gel filtration chromatography, and RP-HPLC, and then identified using LC-MS/MS. The binding mechanism of… read more here.
Keywords: interaction; peptides hypsizygus; t1r3; umami peptides ... See more keywords