메뉴 건너뛰기




Volumn 70, Issue 3, 2014, Pages 1841-1848

Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3

Author keywords

Binding; T1R1 T1R3 receptor; Umami peptide

Indexed keywords

G PROTEIN COUPLED RECEPTOR; PEPTIDE; TASTE RECEPTORS, TYPE 1;

EID: 84922091267     PISSN: 10859195     EISSN: 15590283     Source Type: Journal    
DOI: 10.1007/s12013-014-0141-z     Document Type: Article
Times cited : (90)

References (24)
  • 2
    • 0001520448 scopus 로고
    • On a procedure for separating inosinic acid
    • Kodama, S. (1913). On a procedure for separating inosinic acid. Journal of the Tokyo Chemical Society,34, 371–376.
    • (1913) Journal of the Tokyo Chemical Society , vol.34 , pp. 371-376
    • Kodama, S.1
  • 4
    • 0002260410 scopus 로고
    • Umami, the fifth basic taste
    • Conn, H. (1992). Umami, the fifth basic taste. Nutrition and Food Science,92, 21–23.
    • (1992) Nutrition and Food Science , vol.92 , pp. 21-23
    • Conn, H.1
  • 6
    • 0001132401 scopus 로고
    • Studies on taste of ribonucleic acid derivatives
    • Kuninaka, A. (1960). Studies on taste of ribonucleic acid derivatives. Journal of the American Chemical Society,34, 487–492.
    • (1960) Journal of the American Chemical Society , vol.34 , pp. 487-492
    • Kuninaka, A.1
  • 7
    • 0016414193 scopus 로고
    • Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate
    • COI: 1:CAS:528:DyaE2MXosVKmsw%3D%3D, PID: 1133278
    • Noguchi, M., Arai, S., Yamashita, M., Kato, H., & Fujimaki, M. (1975). Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate. Journal of Agricultural and Food Chemistry,23, 49–53.
    • (1975) Journal of Agricultural and Food Chemistry , vol.23 , pp. 49-53
    • Noguchi, M.1    Arai, S.2    Yamashita, M.3    Kato, H.4    Fujimaki, M.5
  • 8
  • 10
    • 0029782615 scopus 로고    scopus 로고
    • Taste properties and synergisms of beefy meaty peptide
    • COI: 1:CAS:528:DyaK28Xks1Kntrg%3D
    • Wang, K., Maga, J., & Bechtel, P. (1996). Taste properties and synergisms of beefy meaty peptide. Journal of Food Science,61, 837–839.
    • (1996) Journal of Food Science , vol.61 , pp. 837-839
    • Wang, K.1    Maga, J.2    Bechtel, P.3
  • 11
    • 0000757097 scopus 로고    scopus 로고
    • Umami peptides: Assessment of this alleged taste properties
    • COI: 1:CAS:528:DyaK2sXltlCitbg%3D
    • Vanden Oord, A. H. A., & Van Wassenaar, P. D. (1997). Umami peptides: Assessment of this alleged taste properties. Z Lebensm Unters Forsch A,205, 125–130.
    • (1997) Z Lebensm Unters Forsch A , vol.205 , pp. 125-130
    • Vanden Oord, A.H.A.1    Van Wassenaar, P.D.2
  • 12
    • 0036084259 scopus 로고    scopus 로고
    • Efficient docking of peptides to proteins without prior knowledge of the binding site
    • COI: 1:CAS:528:DC%2BD38XltVyns7w%3D, PID: 12070326
    • Hetenyi, C., & Van Der, D. (2002). Efficient docking of peptides to proteins without prior knowledge of the binding site. Protein Science,11, 1729–1737.
    • (2002) Protein Science , vol.11 , pp. 1729-1737
    • Hetenyi, C.1    Van Der, D.2
  • 15
    • 0032734779 scopus 로고    scopus 로고
    • Effect of the umami peptides on the ligand binding and function of rat mGlu4a receptor might implicate this receptor in the monosodium glutamate taste transduction
    • COI: 1:CAS:528:DyaK1MXnt1WltLo%3D, PID: 10556940
    • Monastyrskaia, K., Lundstrom, K., Plahl, D., Acuna, G., Schweitzer, C., Malherbe, P., et al. (1999). Effect of the umami peptides on the ligand binding and function of rat mGlu4a receptor might implicate this receptor in the monosodium glutamate taste transduction. British Journal of Pharmacology,128, 1027–1034.
    • (1999) British Journal of Pharmacology , vol.128 , pp. 1027-1034
    • Monastyrskaia, K.1    Lundstrom, K.2    Plahl, D.3    Acuna, G.4    Schweitzer, C.5    Malherbe, P.6    Mutel, V.7
  • 16
    • 0036798806 scopus 로고    scopus 로고
    • Taste enhancements between various amino acids and IMP
    • COI: 1:CAS:528:DC%2BD38XptFOrsL0%3D, PID: 12379598
    • Kawai, M., Okiyama, A., & Ueda, Y. (2002). Taste enhancements between various amino acids and IMP. Chemical Senses,27, 739–745.
    • (2002) Chemical Senses , vol.27 , pp. 739-745
    • Kawai, M.1    Okiyama, A.2    Ueda, Y.3
  • 17
    • 84863921240 scopus 로고    scopus 로고
    • Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS
    • COI: 1:CAS:528:DC%2BC38XhtVehtLjM, PID: 22868117
    • Su, G., Cui, C., Zheng, L., Yang, B., & Zhao, M. (2012). Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chemistry,135, 479–485.
    • (2012) Food Chemistry , vol.135 , pp. 479-485
    • Su, G.1    Cui, C.2    Zheng, L.3    Yang, B.4    Zhao, M.5
  • 19
    • 84865234816 scopus 로고    scopus 로고
    • Molecular mechanism of the allosteric enhancement of the umami taste sensation
    • COI: 1:CAS:528:DC%2BC38Xht1ahu7fF, PID: 22764741
    • Mouritsen, O. G., & Khandelia, H. (2012). Molecular mechanism of the allosteric enhancement of the umami taste sensation. FEBS Journal,279(17), 3112–3120.
    • (2012) FEBS Journal , vol.279 , Issue.17 , pp. 3112-3120
    • Mouritsen, O.G.1    Khandelia, H.2
  • 20
    • 0011268757 scopus 로고
    • Role of proteins and peptides in meat flavor
    • COI: 1:CAS:528:DyaK3sXlsFyltr8%3D
    • Spanier, A. M., & Miller, J. A. (1993). Role of proteins and peptides in meat flavor. ACS Symposium Series,528, 78–97.
    • (1993) ACS Symposium Series , vol.528 , pp. 78-97
    • Spanier, A.M.1    Miller, J.A.2
  • 22
    • 85067758027 scopus 로고
    • Flavor enhancer
    • Boudreau JC, (ed), 115, Esteekey Associates, Milwaukee:
    • Tilak, N. (1995). Flavor enhancer. In J. C. Boudreau (Ed.), ACS symposium Series (Vol. 115, p. 1). Milwaukee: Esteekey Associates.
    • (1995) ACS symposium Series , pp. 1
    • Tilak, N.1
  • 24
    • 84865234816 scopus 로고    scopus 로고
    • Molecular mechanism of the allosteric enhancement of the umami taste sensation
    • Ole, G., & Mouritsen, Khandelia H. (2012). Molecular mechanism of the allosteric enhancement of the umami taste sensation. FEBS Journal,279(17), 24.
    • (2012) FEBS Journal , vol.279 , Issue.17 , pp. 24
    • Ole, G.1    Mouritsen, K.H.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.