Free Amino Acids Taste - PDF document

1 Free Amino Acids, Taste, and Appetite
Free Amino Acids, Taste, and Appetite Ana San Gabriel D.V.M., M.S. Associate General Manager Global Umami Communication Group Ajinomoto Co., Inc. European Research(ers’) Day December 11, 2015 1 Personal Profile PSU Tokyo University UAB STF8

2 program 1994 2 Sciente and Technolo
program 1994 2 Sciente and Technology Fellowship program Language Basic Culture Strong Netwrok Among Fellows 3 Cultural Shock 4 Ajinomoto Philosophy We create better lives globally by contribtuing to significant advances in food and health and

3 by working for life Consumer Food â€
by working for life Consumer Food • Japan • International Amino Science Animal/Plant nutrition Life style related materials Healthcare • Pharmaceuticals • Diagnostic • Specialized nutrition Eat Well, Live Well. 5 6 Professor Kik

4 unae Ikeda Born in Kyoto 1864, in 18
unae Ikeda Born in Kyoto 1864, in 1899 studied chemistry in Leipzig Germany under Dr. Wilhelm Ostwald, Nobel Prize of Chemistry 1909 for his work on chemical equilibrium and reaction rates. Kikunae Ikeda, Professor of Physical Chemistry at the Department

5 of Chemistry in the College of Science
of Chemistry in the College of Science at Tokyo imperial University Wilhelm Ostwald University of Leipzig 7 8 The Japanese Medical doctor Hizu Miyake wrote a paper about ‘Food and digestion’ indicating that good taste promotes digestion . Prof

6 Kikunae wanted to improve the nutriti
Kikunae wanted to improve the nutritional status of Japanese people that was a developing country at that time Professor Kikunae Ikeda Good Taste Good Digestion 9 C COO - + H 3 N H CH 2 CH 2 C O O H L - Glutamic acid Discovery of Umam

7 i Taste The substance responsible for
i Taste The substance responsible for the unique UMAMI taste of kombu broth was glutamic acid Kikunae Ikeda used kombu broth to isolate the taste substance (12 kg of kombu → 6 g of glutamate) 10 C COO - + H 3 N H CH 2 CH 2 C O

8 O - L - Glutamate 11 Entrepreneurs
O - L - Glutamate 11 Entrepreneurship (1909) Professor Kikunae Ikeda Dicoverer of umami taste Saburosuke Suzuki II Founder of Ajinomoto Group Affordable seasonings so simple foods become delicious to alliviate malnutrition in Japan Innovation Spi

9 rit 12 Patent to Produce Glutamate
rit 12 Patent to Produce Glutamate 13 Kikunae Ikeda Shintaro Kodama Akira Kuninaka Glutamate Inosinate Guanilate 1908 1913 1957 Discovery of Umami Subatances 14 0 20 40 60 Asp Thr Ser Asn Glu Gln Pro Gly Ala V

10 al Cys Met Ile Leu Tyr Phe
al Cys Met Ile Leu Tyr Phe Trp Lys His Arg IMP 0 20 40 60 Asp Thr Ser Asn Glu Gln Pro Gly Ala Val Cys Met Ile Leu Tyr Phe Trp Lys His Arg IMP 0 20 40 60 Asp Thr Ser Asn Gl

11 u Gln Pro Gly Ala Val Cys
u Gln Pro Gly Ala Val Cys Met Ile Leu Tyr Phe Trp Lys His Arg IMP (mg/100ml) (mg/100ml) (mg/100ml) Japanese soup stock ( konbu ) 0 20 40 60 Asp Thr Ser Asn Glu Gln Pro Gly Ala Val Cys Met I

12 le Leu Tyr Phe Trp Lys His
le Leu Tyr Phe Trp Lys His Arg IMP (mg/100ml) Japanese soup stock ( konbu and dried bonito) Chicken soup stock (chicken and vegetables) Chinese soup stock Free Amino Acids in Soup Stocks 15 0 10 20 30 Asp Thr Ser As

13 n Glu Gln Pro Gly Ala Val
n Glu Gln Pro Gly Ala Val Cys Met Ile Leu Tyr Phe Trp Lys His Arg 0 10 20 30 Asp Thr Ser Asn Glu Gln Pro Gly Ala Val Cys Met Ile Leu Tyr Phe Trp Lys His Arg HVP → New Products

14 Traditional eating ways / culture Isol
Traditional eating ways / culture Isolated glutamate from gluten to p roduce MSG. Used an amino acids mixture to produce bouillon cube . 1909 1908 Tradi

15 tional Japanese soup stock Traditional
tional Japanese soup stock Traditional European soup stock (mg/100ml) (mg/100ml) Kikunae Ikeda (1864 - 1936) Julius Maggi (1846 - 1912) 1886 16 Sweet Salty Peppery Buttery Corn - like Sweet Salty Peppery Buttery Corn - like Mou

16 th fullness Boiled and seasoned Boi
th fullness Boiled and seasoned Boiled and seasoned with 0.5% MSG Effect of Umami Compounds in Foods (S. E. Cairncross and L. B. Sjostrom , 1950; J. E. Caul, 1957) Summer Squash Increases the following qualities 1. Whole taste specially saltines

17 s 2. Continuity, mouthfullenss , imp
s 2. Continuity, mouthfullenss , impact and thickness 3. Increases palatability and whole harmony 17 Umami is not a new Taste Ancient Romans of 7 th and 8 th Century B.C. used a fermented fish sauce called garum as their universal condiment to

18 flavor food. (Rich in umami compounds
flavor food. (Rich in umami compounds) Garum was made of guts and parts of fish that otherwise will be discarded. Ruins of garum factory in Baelo Claudia, near Tarifa , Spain may have been the first food industry 18 Dietary Amino Acids There

19 are two forms of glutamate in food: 1.
are two forms of glutamate in food: 1. Free Amino Acids Free glutamate and free amino acids are taste active compounds 2. Protein bound Proteins have no taste. They breakdown into free amino acids in the intestine *All proteins contain between

20 10 - 15 % of glutamate Asp Lys Le
10 - 15 % of glutamate Asp Lys Leu Glu Tyr Lau Glu Asp Free amino acids Proteins Lys Asp Lys Leu Glu Tyr Lau Glu Asp Lys 19 How to Increase Free Amino Acids in Foods Asp Lys Leu Glu Tyr Lau Glu Asp Lys A

21 sp Lys Leu Glu Tyr Lau Glu
sp Lys Leu Glu Tyr Lau Glu Asp Free amino acids Lys Proteins Fermentation Drying Curing... Cheese Cured ham Fermented soy beans (Miso) Tasty foods 20 First Recount of Umami Taste Receptor 21 Discovery of Taste Receptor Genes

22 A group from the Unviversity of Califo
A group from the Unviversity of California San Diego characterized the properties of amino acid receptors in vitro Nature, 2002 22 Vallate Papilla Foliate papilla Fungiform papilla Taste buds Tongue Basal cells Taste cells Taste pore Mi

23 crovilli Gustatory afferents Anatom
crovilli Gustatory afferents Anatomy of taste Taste Papillae 23 a b c d mGluR1 a Rat vallate taste bud mGluR1 a villin overlay e f g h Vallate taste bud OC OC 24 Source: San Gabriel et al. FEBS Letters, 2007 Glutamate

24 receptors in Stomach 25 mGluR1 Pep
receptors in Stomach 25 mGluR1 Pepsinogen C mGluR1 + Pep. Source: Widmayer et al., Histochem Cell Bio (2011) T1R3 Gut Brain Communication 26 “ The fifth taste ‘umami’ could be beneficial for health” The Science of Taste , a sympo

25 sium organized by Danish Royal Academy
sium organized by Danish Royal Academy of Science held in August 2014. Based on the press release by Bio Med Central, more than 70 web articles introduced ‘umami could be b eneficial for health. Prof. Ole Mouritsen / Umami: Unlocking the secret of

26 the fifth taste (Colombia University
the fifth taste (Colombia University Press) Physiological meaning of umami Umami in natural foods, fermented foods, concentrated extracts and paste, MSG, etc. Science on umami 27 Eat Umami, Eat Less July 21, 2014 Understanding the role of uma

27 mi in appetite control. /Sussex Univ.
mi in appetite control. /Sussex Univ. In this experiment MSG+IMP enhanced the flavor and promote a feeling of Satiety among participants 27 participants, a bowl of carrot soup with or without umami, carbohydrate and protein 45 minutes prior to lunch.

28 Lunch, 450g plate of pasta with sauce w
Lunch, 450g plate of pasta with sauce was served. Survey to rate how alert, clear - headed, Energetic, full, hungry, nauseous, and/or thirsty they felt before eating. They also filled out surveys about their appetites and moods. 28 Experience in Japan So

29 crates Confucius WEST JAPAN Illu
crates Confucius WEST JAPAN Illusion of Equality • Stronger eye contact • First name • Legs crossed, hand in pocket • Random seating False modesty? Presumption? Illusion of In equality • Express respect • Family names • Forma

30 l standing • Seating arrengement 2
l standing • Seating arrengement 29 What is culture Observable behaviors or actions Shared customs, «common sense» Shared values, unwritten rules CAN SEE CAN NOT SEE Culture is like an iceberg, much it is hidden 30 Cultural Values Individua

31 lism (I) Self - relience, independenc
lism (I) Self - relience, independence Collectivism (we) relationship and harmony with the group Minimize hierarchial differences Expects and accepts hierarchy Tolerates risks Avoids risks Low context , direct explicit communication, emphasis

32 the task, argument and persuasion rat
the task, argument and persuasion rather than harmony High context , indirect implicit communication (body language, context) emphasis is harmony 31 LOW CONTEXT Argument and persuasion «Yes means yes, no means no» Indirectness is viewed with sus

33 picion and dishonest The meaning of
picion and dishonest The meaning of words is important and the bases for contracts to manage disputes HIG CONTEXT Harmony and social relationships – face - saving «Read between the lines» Message is subtle and often indirect Emphasis to bo

34 dy language, situation and timing of t
dy language, situation and timing of the message. The way something is said is meaningufl. Indirectness is sign of respect *Adapted from E.T. Hall, Beyond Culture (1976) 32 Organizational Structure Top Management Middle Management Front Line Staff

35 Hierarchical Organization Information
Hierarchical Organization Information flow top down 33 Ideal vs Real Communication with own superior Innovators → young employees ~30 years Power Distance Index (PDI) Level of resistance for objecting againts superiors Staff Manegement Super

36 ior from other department 34 Be Obj
ior from other department 34 Be Objective D.I.E. process 35 • Describe situation factually • Interpret the facts in sereval ways, ensuring you include at least one positive read one • Evaluate each interpretation to level your own reaction Than