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Chemical Senses Advance Access published online on July 5, 2008
Chemical Senses, doi:10.1093/chemse/bjn033
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© 2008 The Authors
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/2.0/uk/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-Insensitive Salt Taste Receptor (TRPV1t)

Tadayoshi Katsumata1,2, Hiroko Nakakuki1, Chikara Tokunaga1, Noboru Fujii1, Makoto Egi1, Tam-Hao T. Phan2, Shobha Mummalaneni2, John A. DeSimone2 and Vijay Lyall2

1 Food Creation Center, Kyowa Hakko Food Specialties Co., Ltd, Ibaraki 300-0398, Japan 2 Department of Physiology, Virginia Commonwealth University, Richmond, VA 23298-0551, USA

Correspondence to be sent to: Vijay Lyall, Department of Physiology, Virginia Commonwealth University, Sanger Hall 3010, 1101 E. Marshall Street, Richmond, VA 23298-0551, USA. e-mail: vlyall{at}vcu.edu


  Abstract

Maillard reacted peptides (MRPs) were synthesized by conjugating a peptide fraction (1000–5000 Da) purified from soy protein hydrolyzate with galacturonic acid, glucosamine, xylose, fructose, or glucose. The effect of MRPs was investigated on human salt taste and on the chorda tympani (CT) taste nerve responses to NaCl in Sprague–Dawley rats, wild-type, and transient receptor potential vanilloid 1 (TRPV1) knockout mice. MRPs produced a biphasic effect on human salt taste perception and on the CT responses in rats and wild-type mice in the presence of NaCl + benzamil (Bz, a blocker of epithelial Na+ channels), enhancing the NaCl response at low concentrations and suppressing it at high concentrations. The effectiveness of MRPs as salt taste enhancers varied with the conjugated sugar moiety: galacturonic acid = glucosamine > xylose > fructose > glucose. The concentrations at which MRPs enhanced human salt taste were significantly lower than the concentrations of MRPs that produced increase in the NaCl CT response. Elevated temperature, resiniferatoxin, capsaicin, and ethanol produced additive effects on the NaCl CT responses in the presence of MRPs. Elevated temperature and ethanol also enhanced human salt taste perception. N-(3-methoxyphenyl)-4-chlorocinnamid (a blocker of TRPV1t) inhibited the Bz-insensitive NaCl CT responses in the absence and presence of MRPs. TRPV1 knockout mice demonstrated no Bz-insensitive NaCl CT response in the absence or presence of MRPs. The results suggest that MRPs modulate human salt taste and the NaCl + Bz CT responses by interacting with TRPV1t.

Key words: benzamil, chorda tympani, ENaC, SB-366791, umami taste

Received 19 December 2007; Revised 30 May 2008; Accepted 6 June 2008


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