Abstract
Glutathione, a natural substance, acts on calcium receptors on the tongue and is known to enhance basic taste sensations. However, the effects of glutathione on brain activity associated with taste sensation on the tongue have not been determined under standardized taste delivery conditions. In this study, we investigated the sensory effect of glutathione on taste with no effect of the smell when glutathione added to a combined umami and salty taste stimulus. Twenty-six volunteers (12 women and 14 men; age 19-27 years) performed a sensory evaluation of taste of a solution of monosodium L-glutamate and sodium chloride, with and without glutathione. The addition of glutathione changed taste qualities and significantly increased taste intensity ratings under standardized taste delivery conditions (P < 0.001). Functional magnetic resonance imaging showed that glutathione itself elicited significant activation in the left ventral insula. These results are the first to demonstrate the enhancing effect of glutathione as reflected by brain data while tasting an umami and salty mixture.
Original language | English |
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Title of host publication | Kokumi Substance as an Enhancer of Koku |
Subtitle of host publication | Biochemistry, Physiology, and Food Science |
Publisher | Springer Nature |
Pages | 159-175 |
Number of pages | 17 |
ISBN (Electronic) | 9789819983032 |
ISBN (Print) | 9789819983025 |
DOIs | |
Publication status | Published - 2024 Jan 1 |
Bibliographical note
Publisher Copyright:© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2024.
All Science Journal Classification (ASJC) codes
- General Medicine
- General Neuroscience
- General Engineering
- General Agricultural and Biological Sciences
- General Chemistry
- General Biochemistry,Genetics and Molecular Biology