Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice

In addition to the taste receptors corresponding to the six basic taste qualities—sweet, salty, sour, bitter, umami, and fatty—another type of taste receptor, calcium-sensing receptor (CaSR), is found in taste-bud cells. CaSR is called the ‘<i>kokumi</i>’ receptor because its agonists in...

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Autores principales:	Haruno Mizuta, Natsuko Kumamoto, Shinya Ugawa, Takashi Yamamoto
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	L-ornithine <i>kokumi</i> basic taste solutions taste preference electrophysiology chorda tympani Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/4b21c44fd2eb497d991c106c2fe83a3f
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spelling	oai:doaj.org-article:4b21c44fd2eb497d991c106c2fe83a3f2021-11-25T18:33:45ZAdditive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice10.3390/nu131137492072-6643https://doaj.org/article/4b21c44fd2eb497d991c106c2fe83a3f2021-10-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/3749https://doaj.org/toc/2072-6643In addition to the taste receptors corresponding to the six basic taste qualities—sweet, salty, sour, bitter, umami, and fatty—another type of taste receptor, calcium-sensing receptor (CaSR), is found in taste-bud cells. CaSR is called the ‘<i>kokumi</i>’ receptor because its agonists increase sweet, salty and umami tastes to induce ‘<i>koku</i>’, a Japanese word meaning the enhancement of flavor characters such as thickness, mouthfulness, and continuity. <i>Koku</i> is an important factor for enhancing food palatability. However, it is not well known whether other <i>kokumi</i>-receptors and substances exist. Here, we show that ornithine (L-ornithine but not D-ornithine) at low concentrations that do not elicit a taste of its own, enhances preferences to sweet, salty, umami, and fat taste solutions in mice. Increased preference to monosodium glutamate (MSG) was the most dominant effect. Antagonists of G-protein-coupled receptor family C group 6 subtype A (GPRC6A) abolished the additive effect of ornithine on MSG solutions. The additive effects of ornithine on taste stimuli are thought to occur in the oral cavity, and are not considered post-oral events because ornithine’s effects were confirmed in a brief-exposure test. Moreover, the additive effects of ornithine and the action of the antagonist were verified in electrophysiological taste nerve responses. Immunohistochemical analysis implied that GPRC6A was expressed in subsets of type II and type III taste cells of mouse circumvallate papillae. These results are in good agreement with those reported for taste modulation involving CaSR and its agonists. The present study suggests that ornithine is a <i>kokumi</i> substance and GPRC6A is a newly identified <i>kokumi</i> receptor.Haruno MizutaNatsuko KumamotoShinya UgawaTakashi YamamotoMDPI AGarticleL-ornithine<i>kokumi</i>basic taste solutionstaste preferenceelectrophysiologychorda tympaniNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 3749, p 3749 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	L-ornithine <i>kokumi</i> basic taste solutions taste preference electrophysiology chorda tympani Nutrition. Foods and food supply TX341-641
spellingShingle	L-ornithine <i>kokumi</i> basic taste solutions taste preference electrophysiology chorda tympani Nutrition. Foods and food supply TX341-641 Haruno Mizuta Natsuko Kumamoto Shinya Ugawa Takashi Yamamoto Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice
description	In addition to the taste receptors corresponding to the six basic taste qualities—sweet, salty, sour, bitter, umami, and fatty—another type of taste receptor, calcium-sensing receptor (CaSR), is found in taste-bud cells. CaSR is called the ‘<i>kokumi</i>’ receptor because its agonists increase sweet, salty and umami tastes to induce ‘<i>koku</i>’, a Japanese word meaning the enhancement of flavor characters such as thickness, mouthfulness, and continuity. <i>Koku</i> is an important factor for enhancing food palatability. However, it is not well known whether other <i>kokumi</i>-receptors and substances exist. Here, we show that ornithine (L-ornithine but not D-ornithine) at low concentrations that do not elicit a taste of its own, enhances preferences to sweet, salty, umami, and fat taste solutions in mice. Increased preference to monosodium glutamate (MSG) was the most dominant effect. Antagonists of G-protein-coupled receptor family C group 6 subtype A (GPRC6A) abolished the additive effect of ornithine on MSG solutions. The additive effects of ornithine on taste stimuli are thought to occur in the oral cavity, and are not considered post-oral events because ornithine’s effects were confirmed in a brief-exposure test. Moreover, the additive effects of ornithine and the action of the antagonist were verified in electrophysiological taste nerve responses. Immunohistochemical analysis implied that GPRC6A was expressed in subsets of type II and type III taste cells of mouse circumvallate papillae. These results are in good agreement with those reported for taste modulation involving CaSR and its agonists. The present study suggests that ornithine is a <i>kokumi</i> substance and GPRC6A is a newly identified <i>kokumi</i> receptor.
format	article
author	Haruno Mizuta Natsuko Kumamoto Shinya Ugawa Takashi Yamamoto
author_facet	Haruno Mizuta Natsuko Kumamoto Shinya Ugawa Takashi Yamamoto
author_sort	Haruno Mizuta
title	Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice
title_short	Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice
title_full	Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice
title_fullStr	Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice
title_full_unstemmed	Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice
title_sort	additive effects of l-ornithine on preferences to basic taste solutions in mice
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4b21c44fd2eb497d991c106c2fe83a3f
work_keys_str_mv	AT harunomizuta additiveeffectsoflornithineonpreferencestobasictastesolutionsinmice AT natsukokumamoto additiveeffectsoflornithineonpreferencestobasictastesolutionsinmice AT shinyaugawa additiveeffectsoflornithineonpreferencestobasictastesolutionsinmice AT takashiyamamoto additiveeffectsoflornithineonpreferencestobasictastesolutionsinmice
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Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice

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