메뉴 건너뛰기




Volumn 41, Issue 7, 2016, Pages 623-630

Enhancement of combined umami and salty taste by glutathione in the human tongue and brain

Author keywords

Glutathione; Human taste; Insular cortex; Monosodium L glutamate; Neuroimaging; Umami and salty

Indexed keywords

GLUTAMATE SODIUM; GLUTATHIONE;

EID: 84984942560     PISSN: 0379864X     EISSN: 14643553     Source Type: Journal    
DOI: 10.1093/chemse/bjw066     Document Type: Article
Times cited : (32)

References (33)
  • 1
    • 84858699651 scopus 로고    scopus 로고
    • Effect of magnitude estimation of pleasantness and intensity on fMRI activation to taste
    • Cerf-Ducastel B, Haase L, Murphy C. 2012. Effect of magnitude estimation of pleasantness and intensity on fMRI activation to taste. Chemosens Percept. 5(1):100-109.
    • (2012) Chemosens Percept. , vol.5 , Issue.1 , pp. 100-109
    • Cerf-Ducastel, B.1    Haase, L.2    Murphy, C.3
  • 4
    • 65049087190 scopus 로고    scopus 로고
    • Glutathione: overview of its protective roles, measurement, and biosynthesis
    • Forman HJ, Zhang H, Rinna A. 2009. Glutathione: overview of its protective roles, measurement, and biosynthesis. Mol Aspects Med. 30(1-2):1-12.
    • (2009) Mol Aspects Med. , vol.30 , Issue.1-2 , pp. 1-12
    • Forman, H.J.1    Zhang, H.2    Rinna, A.3
  • 5
    • 84925354736 scopus 로고    scopus 로고
    • High resolution time-intensity recording with synchronized solution delivery system for the human dynamic taste perception
    • Goto TK, Yeung AW, Suen JL, Fong BS, Ninomiya Y. 2015. High resolution time-intensity recording with synchronized solution delivery system for the human dynamic taste perception. J Neurosci Methods. 245:147-155.
    • (2015) J Neurosci Methods. , vol.245 , pp. 147-155
    • Goto, T.K.1    Yeung, A.W.2    Suen, J.L.3    Fong, B.S.4    Ninomiya, Y.5
  • 6
    • 45849124521 scopus 로고    scopus 로고
    • How cognition modulates affective responses to taste and flavor: top-down influences on the orbitofrontal and pregenual cingulate cortices
    • Grabenhorst F, Rolls ET, Bilderbeck A. 2008. How cognition modulates affective responses to taste and flavor: top-down influences on the orbitofrontal and pregenual cingulate cortices. Cereb Cortex. 18(7):1549-1559.
    • (2008) Cereb Cortex. , vol.18 , Issue.7 , pp. 1549-1559
    • Grabenhorst, F.1    Rolls, E.T.2    Bilderbeck, A.3
  • 7
    • 77958523858 scopus 로고    scopus 로고
    • Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup
    • Hong JH, Jung DW, Kim YS, Lee SM, Kim KO. 2010. Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup. J Food Sci. 75(8):S427-S434.
    • (2010) J Food Sci. , vol.75 , Issue.8 , pp. S427-S434
    • Hong, J.H.1    Jung, D.W.2    Kim, Y.S.3    Lee, S.M.4    Kim, K.O.5
  • 9
    • 84899928250 scopus 로고    scopus 로고
    • Supplementing chicken broth with monosodium glutamate reduces energy intake from high fat and sweet snacks in middle-aged healthy women
    • Imada T, Hao SS, Torii K, Kimura E. 2014. Supplementing chicken broth with monosodium glutamate reduces energy intake from high fat and sweet snacks in middle-aged healthy women. Appetite. 79:158-165.
    • (2014) Appetite. , vol.79 , pp. 158-165
    • Imada, T.1    Hao, S.S.2    Torii, K.3    Kimura, E.4
  • 11
    • 74249102914 scopus 로고    scopus 로고
    • Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG
    • Jung DW, Hong JH, Kim KO. 2010. Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG. J Food Sci. 75(1):S36-S42.
    • (2010) J Food Sci. , vol.75 , Issue.1 , pp. S36-S42
    • Jung, D.W.1    Hong, J.H.2    Kim, K.O.3
  • 12
    • 0032920623 scopus 로고    scopus 로고
    • Spatio-temporal analysis of cortical activity evoked by gustatory stimulation in humans
    • Kobayakawa T, Ogawa H, Kaneda H, Ayabe-Kanamura S, Endo H, Saito S. 1999. Spatio-temporal analysis of cortical activity evoked by gustatory stimulation in humans. Chem Senses. 24(2):201-209.
    • (1999) Chem Senses. , vol.24 , Issue.2 , pp. 201-209
    • Kobayakawa, T.1    Ogawa, H.2    Kaneda, H.3    Ayabe-Kanamura, S.4    Endo, H.5    Saito, S.6
  • 13
    • 79955062834 scopus 로고    scopus 로고
    • Representation of salty taste stimulus concentrations in the primary gustatory area in humans
    • Kobayakawa T, Saito S, Gotow N, Ogawa H. 2008. Representation of salty taste stimulus concentrations in the primary gustatory area in humans. Chemosens Percept. 1(4): 227-234.
    • (2008) Chemosens Percept. , vol.1 , Issue.4 , pp. 227-234
    • Kobayakawa, T.1    Saito, S.2    Gotow, N.3    Ogawa, H.4
  • 14
    • 70349562019 scopus 로고    scopus 로고
    • Activation of the gut-brain axis by dietary glutamate and physiologic significance in energy homeostasis
    • Kondoh T, Mallick HN, Torii K. 2009. Activation of the gut-brain axis by dietary glutamate and physiologic significance in energy homeostasis. Am J Clin Nutr. 90(3): 832S-837S.
    • (2009) Am J Clin Nutr. , vol.90 , Issue.3 , pp. 832S-837S
    • Kondoh, T.1    Mallick, H.N.2    Torii, K.3
  • 15
    • 49349113120 scopus 로고    scopus 로고
    • MSG intake suppresses weight gain, fat deposition, and plasma leptin levels in male Sprague-Dawley rats
    • Kondoh T, Torii K. 2008. MSG intake suppresses weight gain, fat deposition, and plasma leptin levels in male Sprague-Dawley rats. Physiol Behav. 95(1-2):135-144.
    • (2008) Physiol Behav. , vol.95 , Issue.1-2 , pp. 135-144
    • Kondoh, T.1    Torii, K.2
  • 16
    • 78651434943 scopus 로고    scopus 로고
    • Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions
    • Kwon GY, Hong JH, Kim YS, Lee SM, Kim KO. 2011. Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions. J Food Sci. 76(1):S1-S7.
    • (2011) J Food Sci. , vol.76 , Issue.1 , pp. S1-S7
    • Kwon, G.Y.1    Hong, J.H.2    Kim, Y.S.3    Lee, S.M.4    Kim, K.O.5
  • 17
    • 77649206627 scopus 로고    scopus 로고
    • Type I and Type II error concerns in fMRI research: re-balancing the scale
    • Lieberman MD, Cunningham WA. 2009. Type I and Type II error concerns in fMRI research: re-balancing the scale. Soc Cogn Affect Neurosci. 4(4):423-428.
    • (2009) Soc Cogn Affect Neurosci. , vol.4 , Issue.4 , pp. 423-428
    • Lieberman, M.D.1    Cunningham, W.A.2
  • 19
    • 84864355215 scopus 로고    scopus 로고
    • Kokumi substances, enhancers of basic tastes, induce responses in calcium-sensing receptor expressing taste cells
    • Maruyama Y, Yasuda R, Kuroda M, Eto Y. 2012. Kokumi substances, enhancers of basic tastes, induce responses in calcium-sensing receptor expressing taste cells. PLoS One. 7(4):e34489.
    • (2012) PLoS One. , vol.7 , Issue.4
    • Maruyama, Y.1    Yasuda, R.2    Kuroda, M.3    Eto, Y.4
  • 21
    • 84897594557 scopus 로고    scopus 로고
    • Gastrointestinal nutrient chemosensing and the gut-brain axis: significance of glutamate signaling for normal digestion
    • Nakamura E, Uneyama H, Torii K. 2013. Gastrointestinal nutrient chemosensing and the gut-brain axis: significance of glutamate signaling for normal digestion. J Gastroenterol Hepatol. 28(Suppl 4):2-8.
    • (2013) J Gastroenterol Hepatol. , vol.28 , pp. 2-8
    • Nakamura, E.1    Uneyama, H.2    Torii, K.3
  • 23
    • 84859420963 scopus 로고    scopus 로고
    • The temporal change in the cortical activations due to salty and sweet tastes in humans: fMRI and time-intensity sensory evaluation
    • Nakamura Y, Goto TK, Tokumori K, Yoshiura T, Kobayashi K, Nakamura Y, Honda H, Ninomiya Y, Yoshiura K. 2012. The temporal change in the cortical activations due to salty and sweet tastes in humans: fMRI and time-intensity sensory evaluation. Neuroreport. 23(6):400-404.
    • (2012) Neuroreport. , vol.23 , Issue.6 , pp. 400-404
    • Nakamura, Y.1    Goto, T.K.2    Tokumori, K.3    Yoshiura, T.4    Kobayashi, K.5    Nakamura, Y.6    Honda, H.7    Ninomiya, Y.8    Yoshiura, K.9
  • 26
    • 0042163178 scopus 로고    scopus 로고
    • Dissociation of neural representation of intensity and affective valuation in human gustation
    • Small DM, Gregory MD, Mak YE, Gitelman D, Mesulam MM, Parrish T. 2003. Dissociation of neural representation of intensity and affective valuation in human gustation. Neuron. 39(4):701-711.
    • (2003) Neuron. , vol.39 , Issue.4 , pp. 701-711
    • Small, D.M.1    Gregory, M.D.2    Mak, Y.E.3    Gitelman, D.4    Mesulam, M.M.5    Parrish, T.6
  • 28
    • 78649362741 scopus 로고    scopus 로고
    • Representation of sweet and salty taste intensity in the brain
    • Spetter MS, Smeets PA, de Graaf C, Viergever MA. 2010. Representation of sweet and salty taste intensity in the brain. Chem Senses. 35(9):831-840.
    • (2010) Chem Senses. , vol.35 , Issue.9 , pp. 831-840
    • Spetter, M.S.1    Smeets, P.A.2    de Graaf, C.3    Viergever, M.A.4
  • 29
    • 84912003714 scopus 로고    scopus 로고
    • Tasting calories differentially affects brain activation during hunger and satiety
    • van Rijn I, de Graaf C, Smeets PA. 2015. Tasting calories differentially affects brain activation during hunger and satiety. Behav Brain Res. 279:139-147.
    • (2015) Behav Brain Res. , vol.279 , pp. 139-147
    • van Rijn, I.1    de Graaf, C.2    Smeets, P.A.3
  • 31
    • 0142035448 scopus 로고    scopus 로고
    • Statistical analysis of activation images
    • In: Jezzard P, Matthews P, Smith S, editors. Oxford: Oxford University Press. p. 251-270.
    • Worsley K. 2001. Statistical analysis of activation images. In: Jezzard P, Matthews P, Smith S, editors. Functional MRI: an introduction to methods. Oxford: Oxford University Press. p. 251-270.
    • (2001) Functional MRI: an introduction to methods
    • Worsley, K.1
  • 32
    • 84985201003 scopus 로고
    • Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup
    • Yamaguchi S, Takahashi C. 1984. Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup. J Food Sci. 49(1):82-85.
    • (1984) J Food Sci. , vol.49 , Issue.1 , pp. 82-85
    • Yamaguchi, S.1    Takahashi, C.2
  • 33
    • 84964922687 scopus 로고    scopus 로고
    • Taste intensity modulates effective connectivity from the insular cortex to the thalamus in humans
    • Yeung AWK, Tanabe HC, Suen JLK, Goto TK. 2016. Taste intensity modulates effective connectivity from the insular cortex to the thalamus in humans. Neuroimage. 135:214-222.
    • (2016) Neuroimage. , vol.135 , pp. 214-222
    • Yeung, A.W.K.1    Tanabe, H.C.2    Suen, J.L.K.3    Goto, T.K.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.