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The following term was not found in PubMed: Mashlahatul
Page 1
Umami-induced obesity and metabolic syndrome is mediated by nucleotide degradation and uric acid generation.
Andres-Hernando A, Cicerchi C, Kuwabara M, Orlicky DJ, Sanchez-Lozada LG, Nakagawa T, Johnson RJ, Lanaspa MA. Andres-Hernando A, et al. Nat Metab. 2021 Sep;3(9):1189-1201. doi: 10.1038/s42255-021-00454-z. Epub 2021 Sep 22. Nat Metab. 2021. PMID: 34552272 Free PMC article.
Umami refers to the savoury taste that is mediated by monosodium glutamate (MSG) and enhanced by inosine monophosphate and other nucleotides. Umami foods have been suggested to increase the risk for obesity and metabolic syndrome but the mechanism is not understood. …
Umami refers to the savoury taste that is mediated by monosodium glutamate (MSG) and enhanced by inosine monophosphate and other nucl …
Research progress in the screening and evaluation of umami peptides.
Qi L, Gao X, Pan D, Sun Y, Cai Z, Xiong Y, Dang Y. Qi L, et al. Compr Rev Food Sci Food Saf. 2022 Mar;21(2):1462-1490. doi: 10.1111/1541-4337.12916. Epub 2022 Feb 24. Compr Rev Food Sci Food Saf. 2022. PMID: 35201672 Review.
Umami is an important element affecting food taste, and the development of umami peptides is a topic of interest in food-flavoring research. ...The difficulty in performing a standard measurement of umami intensity is another problem that restricts the develo …
Umami is an important element affecting food taste, and the development of umami peptides is a topic of interest in food-flavo …
Novel Umami Ingredients: Umami Peptides and Their Taste.
Zhang Y, Venkitasamy C, Pan Z, Liu W, Zhao L. Zhang Y, et al. J Food Sci. 2017 Jan;82(1):16-23. doi: 10.1111/1750-3841.13576. Epub 2016 Dec 7. J Food Sci. 2017. PMID: 27926796 Review.
Umami substances are very important for food seasoning and healthy eating. ...The evidence for peptides showing umami taste, the umami taste receptors on the human tongue, and the peptides whose umami taste is controversial are also discussed....
Umami substances are very important for food seasoning and healthy eating. ...The evidence for peptides showing umami taste, t …
Umami and food palatability.
Yamaguchi S, Ninomiya K. Yamaguchi S, et al. J Nutr. 2000 Apr;130(4S Suppl):921S-6S. doi: 10.1093/jn/130.4.921S. J Nutr. 2000. PMID: 10736353 Review.
Umami is the term that identifies the taste of substances such as L-glutamate salts, which were discovered by Ikeda in 1908. ...The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two …
Umami is the term that identifies the taste of substances such as L-glutamate salts, which were discovered by Ikeda in 1908. ...The …
Mechanisms of umami taste perception: From molecular level to brain imaging.
Wu B, Eldeghaidy S, Ayed C, Fisk ID, Hewson L, Liu Y. Wu B, et al. Crit Rev Food Sci Nutr. 2022;62(25):7015-7024. doi: 10.1080/10408398.2021.1909532. Epub 2021 May 17. Crit Rev Food Sci Nutr. 2022. PMID: 33998842 Review.
New findings regarding the molecular mechanisms for detecting umami tastes and their pathway(s), and the peripheral and central coding to umami taste are reviewed. The representation of umami in the human brain and the individual variation in detecting uma …
New findings regarding the molecular mechanisms for detecting umami tastes and their pathway(s), and the peripheral and central codin …
The umami taste: from discovery to clinical use.
Stańska K, Krzeski A. Stańska K, et al. Otolaryngol Pol. 2016 Jun 30;70(4):10-5. doi: 10.5604/00306657.1199991. Otolaryngol Pol. 2016. PMID: 27387211 Review.
A real breakthrough in umami history concerned the finding about independent receptors for umami: T1R1 and T1R3 (taste receptors type 1 member 1 and member 3). ...Umami substances elicit salivary secretion, enhance appetite and increase food palatability. ...
A real breakthrough in umami history concerned the finding about independent receptors for umami: T1R1 and T1R3 (taste recepto …
Umami taste components and their sources in Asian foods.
Hajeb P, Jinap S. Hajeb P, et al. Crit Rev Food Sci Nutr. 2015;55(6):778-91. doi: 10.1080/10408398.2012.678422. Crit Rev Food Sci Nutr. 2015. PMID: 24915349 Review.
Umami, the fifth basic taste, is the inimitable taste of Asian foods. ...In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami …
Umami, the fifth basic taste, is the inimitable taste of Asian foods. ...In Southeast Asia, the most preferred seasonings containing …
Pharmacology of the Umami Taste Receptor.
Servant G, Frerot E. Servant G, et al. Handb Exp Pharmacol. 2022;275:109-136. doi: 10.1007/164_2021_439. Handb Exp Pharmacol. 2022. PMID: 33580387
Umami, the fifth taste, has been recognized as a legitimate taste modality only recently relative to the other tastes. ...Derivatives of glutamate (Glu), other amino acids, nucleotides, and small peptides can also elicit or modulate umami taste. In addition, many po …
Umami, the fifth taste, has been recognized as a legitimate taste modality only recently relative to the other tastes. ...Derivatives …
Biomimetic ion nanochannels for sensing umami substances.
Li M, Zhang N, Cui Z, Wang W, Wang C, Wang D, Li M, Lu W, Qing G, Liu Y. Li M, et al. Biomaterials. 2022 Mar;282:121418. doi: 10.1016/j.biomaterials.2022.121418. Epub 2022 Feb 17. Biomaterials. 2022. PMID: 35202931
Umami is one of the basic taste sensing, and represents the recognition of N-containing compounds capable of evaluating the nutritious contents of food. ...This study initiates the application of nanochannel device in taste perception, which could help to disclose umami …
Umami is one of the basic taste sensing, and represents the recognition of N-containing compounds capable of evaluating the nutritiou …
Taste Receptor Signaling.
Dutta Banik D, Medler KF. Dutta Banik D, et al. Handb Exp Pharmacol. 2022;275:33-52. doi: 10.1007/164_2021_442. Handb Exp Pharmacol. 2022. PMID: 33580388
The sense of taste detects five known taste qualities: bitter, sweet, salty, sour, and umami, which is the detection of amino acids, specifically glutamate. ...
The sense of taste detects five known taste qualities: bitter, sweet, salty, sour, and umami, which is the detection of amino acids, …
2,158 results