A complex bidirectional communication system exists between the gastrointestinal tract and
the brain. Initially termed the “gut-brain axis” it is now renamed the “microbiota-gut-brain …

Background Edible mushrooms have been used as food and medicine materials for
thousands of years, and the yield of cultivatable edible mushrooms has increased in recent …

Heterotrimeric G protein-coupled receptors (GPCRs) comprise the largest receptor family in
mammals and are responsible for the regulation of most physiological functions. Besides …

Three umami substances (glutamate, 5′‐inosinate, and 5′‐guanylate) were found by
Japanese scientists, but umami has not been recognized in Europe and America for a long …

Glutamate concentrations in plasma are 50–100 μmol/L; in whole brain, they are 10,000–
12,000 μmol/L but only 0.5–2 μmol/L in extracellular fluids (ECFs). The low ECF …

Abstract l-Glutamate is one of the most abundant amino acids in alimentary proteins, but its
concentration in blood is among the lowest. This is largely because l-glutamate is …

Umami is an important element affecting food taste, and the development of umami peptides
is a topic of interest in food‐flavoring research. The existing technology used for traditional …

In order to investigate the synergistic effect between umami peptides, monosodium
glutamate (MSG) and the taste receptor T1R1/T1R3, a novel bivariate model was created …

Aqueous extracts of dried shiitake mushrooms (Lentinus edodes) were prepared as taste
and flavour enhancers for meat formulations. Effects of time and temperature on the …

Abstract In 1907 Kikunae Ikeda, a professor at the Tokyo Imperial University, began his
research to identify the umami component in kelp. Within a year, he had succeeded in …