Free Amino Acids, Taste, and Appetite · Free Amino Acids, Taste, and Appetite Ana San Gabriel...
Transcript of Free Amino Acids, Taste, and Appetite · Free Amino Acids, Taste, and Appetite Ana San Gabriel...
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 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 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 Kikunae 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 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 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- +H3N
H
CH2
CH2
C O OH
L-Glutamic acid
Discovery of Umami 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- +H3N
H
CH2
CH2
C O 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 Spirit
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
Val
Cys
Met
Ile
Leu
Tyr
Ph
e
Trp
Lys
His
Arg
IMP
0
20
40
60
Asp
Thr
Ser
Asn
Glu
Gln
Pro
Gly
Ala
Val
Cys
Met
Ile
Leu
Tyr
Ph
e
Trp
Lys
His
Arg
IMP
0
20
40
60
Asp
Thr
Ser
Asn
Glu
Gln
Pro
Gly
Ala
Val
Cys
Met
Ile
Leu
Tyr
Ph
e
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
Ile
Leu
Tyr
Ph
e
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
Asn
Glu
Gln
Pro
Gly
Ala
Val
Cys
Met
Ile
Leu
Tyr
Ph
e
Trp
Lys
His
Arg
0
10
20
30
Asp
Thr
Ser
Asn
Glu
Gln
Pro
Gly
Ala
Val
Cys
Met
Ile
Leu
Tyr
Ph
e
Trp
Lys
His
Arg
HVP → New Products Traditional eating ways / culture
Isolated glutamate from gluten to produce MSG.
Used an amino acids mixture to produce bouillon cube.
1909
1908
Traditional 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
Mouth 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 saltiness 2. Continuity, mouthfullenss,
impact and thickness 3. Increases palatability and whole
harmony
17
Umami is not a new Taste
Ancient Romans of 7th and 8th Century B.C. used a fermented fish sauce called garum as their universal condiment to 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 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 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
Asp
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
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
Microvilli
Gustatory
afferents
Anatomy of taste
Taste Papillae
23
a
b
c
d
mGluR1a
Rat vallate taste bud
mGluR1a
villin
overlay
e f
g h
Vallate taste bud
OC
OC
24
Source: San Gabriel et al. FEBS Letters, 2007
Glutamate 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 symposium 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 beneficial for health.
Prof. Ole Mouritsen/Umami: Unlocking the secret of 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 umami
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. 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
Socrates Confucius
WEST JAPAN
Illusion of Equality • Stronger eye contact • First name • Legs crossed, hand in pocket • Random seating
False modesty? Presumption?
Illusion of Inequality • Express respect • Family names • Formal 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
Individualism (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 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 suspicion 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 body 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
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
Superior 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
Thanks for your attention
36