An Analysis of 5′-Inosine and 5′-Guanosine Monophosphate Taste in Rats

Inosine monophosphate (IMP) and guanosine monophosphate (GMP) elicit an umami taste in humans and synergistically increase the intensity of the umami taste of monosodium glutamate (MSG). Conditioned taste aversion (CTA) studies in rodents indicate that these nucleotides and MSG elicit quite similar...

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Bibliographic Details
Published in:	Chemical senses Vol. 32; no. 2; pp. 161 - 172
Main Authors:	Wifall, TC, Faes, TM, Taylor-Burds, CC, Mitzelfelt, JD, Delay, ER
Format:	Journal Article
Language:	English
Published:	England Oxford University Press 01-02-2007 Oxford Publishing Limited (England)
Subjects:	amiloride Animals behavior Behavior, Animal - drug effects Conditioning (Psychology) - drug effects Drug Synergism GMP Guanosine Monophosphate - administration & dosage Guanosine Monophosphate - pharmacology IMP Inosine Monophosphate - administration & dosage Inosine Monophosphate - pharmacology Male monosodium glutamate Rats Rats, Sprague-Dawley Sodium Glutamate - administration & dosage Sodium Glutamate - pharmacology Taste - drug effects taste discrimination taste preferences Taste Threshold - drug effects taste thresholds amiloride taste preferences taste thresholds monosodium glutamate GMP behavior taste discrimination IMP
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Summary:	Inosine monophosphate (IMP) and guanosine monophosphate (GMP) elicit an umami taste in humans and synergistically increase the intensity of the umami taste of monosodium glutamate (MSG). Conditioned taste aversion (CTA) studies in rodents indicate that these nucleotides and MSG elicit quite similar tastes, but recent physiological evidence suggests that these nucleotides and MSG may not activate the same population of taste receptors and therefore may not elicit identical taste qualities. This study reports the findings of several behavioral experiments with rats that compared the taste properties of IMP and GMP with each other and with those of MSG. Well-trained rats were able to detect both nucleotides at nanomolar concentrations, but they did not respond to either nucleotide in two-bottle preference tests or brief-access CTA tests at concentrations less than 0.5 mM. Discrimination experiments found that the tastes of these nucleotides could not be discriminated from each other, but both could be discriminated from MSG, even when the taste of Na+ was controlled. Overall, these experiments indicate the taste properties of the two 5′-ribonucleotides are quite similar to each other, and even though they may elicit an umami sensation, these sensations are not identical to the taste of MSG.
Bibliography:	istex:61F73164B9B7EAF766FA6111181285254B71BAD7 ark:/67375/HXZ-T1N8QJ02-F ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0379-864X 1464-3553
DOI:	10.1093/chemse/bjl043