Taste synergism between monosodium glutamate and 5'-ribonucleotide in mice

doi:10.1016/0300-9629(92)90634-3

Comparative Biochemistry and Physiology Part A: Physiology

Volume 101, Issue 1, January 1992, Pages 97-102

Comparative Biochemi...

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Abstract

1.
1. Strain differences of mice were found in the taste synergism between monosodium l-glutamate (MSG) and disodium 5'-guanylate (GMP).
2.
2. Magnitudes of chorda tympani responses to the mixture of MSG and GMP over the sum of responses to each component were greater in the order of C3H/HeSlc(C3H) > C57BL/6CrSlc(C57BL)> BALB/cCrSlc(BALB) mice. The greatest synergism was observed in response to the mixture of 0.03 M MSG and 0.1 mM GMP, to which responses were about 2.6, 1.8 and 1.4 times greater than the sum of each component in C3H, C57BL and BALB mice, respectively.
3.
3. Magnitudes of inhibition of MSG and mixture responses by the lingual treatment of proteolytic enzyme. Pronase E, were greater in the same order of C3H > C57BL > BALB mice as that observed in magnitudes of the synergism. These results suggest that there exists quantitative differences in receptors responsible for taste synergism between MSG and GMP among three mouse strains.

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Taste synergism between monosodium glutamate and 5'-ribonucleotide in mice

Abstract

Brain Res.

Brain Res.

Brain Res.

Neurophysiological study on taste effectiveness of seasoning

J. Physiol. Soc. Jpn

On a new seasoning

J. Tokyo Chem. Soc.