Taste Receptor for UMAMI (monosodium glutamate) Taste
Nirupa Chaudhari and Stephen D. Roper
Problem
Many manufactures and foodservice operators are seeking ways to reduce sodium in their products, but the technical challenge of replacing salty taste and still keeping food flavorful is extremely challenging.
Solution
To make food more flavorful by targeting the UMAMI taste receptor.
Competitive Advantage
The ability to make more flavorful food could have a huge impact in the food industry. Many manufactures and foodservice operators are seeking ways to reduce sodium in their products, but the technical challenge of replacing salty taste remains a Holy Grail of the food industry. Sodium reduction is regarded by many in the food industry as the "next trans fat" and will receive more attention in the next several years.
Applications
Food industry:
(1) Developing mimics of the taste for people who are sensitive to MSG
(2) Enhancing the taste of various foods
(3) Understanding taste
Patent Status
United States Patent No. US6608176,
entitled "Taste receptor for umami (monosodium glutamate) taste" was granted on August 19, 2003.
Licensing Opportunity
The University of Miami is seeking collaborative research and licensing options.
About the Inventors
Nirupa Chaudhari, Ph.D., is an associate professor of Physiology and Biophysics at the Miller School of Medicine, University of Miami. Dr. Chaudhari's work focuses on understanding how the body's taste buds work, received a one-year extension of her appointment to the Study Section for Integrative, Functional, and Cognitive Neuroscience of the Center for Scientific Review, National Institutes of Health. Dr. Chaudhari works closely with fellow Miller School professor Dr. Roper, and has been instrumental in identifying receptors for umami-savory flavors in meats, cheeses, some vegetables, and monosodium glutamate.
Stephen Roper, Ph.D., is a professor in the Department of Physiology and Biophysics, whose work focuses on understanding how the body's taste buds work. He collaborated with Nirupa Chaudhari, associate professor of Physiology and Biophysics, in cloning and identifying the molecular receptors for "umami" (pronounced oo-mommy) taste. The identification, says Roper, firmly established the validity of umami as a fifth taste, after sweet, sour, salty, and bitter. Dr. Roper is currently working on better ways to buffer the bitterness of good-for-you edibles. He is one of four prominent national researchers appointed to the Scientific Advisory Board of Linguagen Corp., a biotechnology firm that identifies and develops compounds to improve the taste of pharmaceutical, food, and beverage products.
Selected References
Kim JW, C Roberts, Y Maruyama, S Berg, S Roper and N Chaudhari (2006) Faithful expression of GFP from the PLC 2 promoter in a functional class of taste receptor cells. Chem Senses 31:213-219.
Maruyama Y, E Pereira, RF Margolskee, N Chaudhari and SD Roper (2006) Umami responses in mouse taste cells indicate more than one receptor. J Neurosci., 26: 2227-2234.
Trubey KR, SS Culpepper, Y Maruyama, SC Kinnamon and N Chaudhari (2006) Tastants evoke a cAMP signal that is independent of calcium signaling. Am J Physiol Cell Physiol 291: C237-C244.
DeFazio RA, G Dvoryanchikov, JW Kim, Y Maruyama, SD Roper and N Chaudhari (2006) Separate populations of receptor cells and pre-synaptic cells in mouse taste buds. J Neurosci. 26: 3971-3980.
