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Variation in umami perception and in candidate genes for the umami receptor in mice and humans^1,2,3,4

¹ From the Section of Oral Neuroscience, Graduate School of Dental Science, Kyushu University, Fukuoka, Japan (NS, SS, TO, KS, AASI, YO, MK, RY, and YN); the Quality Assurance and External Scientific Affairs Department, Ajinomoto Co, Inc, Tokyo, Japan (YO); and the Novel Material Research Group, Institute of Life Sciences, Ajinomoto Co, Inc, Kawasaki, Japan (MK).

² Presented at the "100th Anniversary Symposium of Umami Discovery: The Roles of Glutamate in Taste, Gastrointestinal Function, Metabolism, and Physiology," held in Tokyo, Japan, September 10–13, 2008.

³ Supported by Grants-in-Aid for Scientific Research 20689034 (NS), 18077004 (YN), and 18109013 (YN) from the Japan Society for the Promotion of Science.

⁴ Address correspondence to N Shigemura, Section of Oral Neuroscience, Graduate School of Dental Science, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka, 812-8582, Japan. E-mail: shigemura{at}dent.kyushu-u.ac.jp.

The unique taste induced by monosodium glutamate is referred to as umami taste. The umami taste is also elicited by the purine nucleotides inosine 5'-monophosphate and guanosine 5'-monophosphate. There is evidence that a heterodimeric G protein–coupled receptor, which consists of the T1R1 (taste receptor type 1, member 1, Tas1r1) and the T1R3 (taste receptor type 1, member 3, Tas1r3) proteins, functions as an umami taste receptor for rodents and humans. Splice variants of metabotropic glutamate receptors, mGluR₁ (glutamate receptor, metabotropic 1, Grm1) and mGluR₄ (glutamate receptor, metabotropic 4, Grm4), also have been proposed as taste receptors for glutamate. The taste sensitivity to umami substances varies in inbred mouse strains and in individual humans. However, little is known about the relation of umami taste sensitivity to variations in candidate umami receptor genes in rodents or in humans. In this article, we summarize current knowledge of the diversity of umami perception in mice and humans. Furthermore, we combine previously published data and new information from the single nucleotide polymorphism databases regarding variation in the mouse and human candidate umami receptor genes: mouse Tas1r1 (TAS1R1 for human), mouse Tas1r3 (TAS1R3 for human), mouse Grm1 (GRM1 for human), and mouse Grm4 (GRM4 for human). Finally, we discuss prospective associations between variation of these genes and umami taste perception in both species.

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