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ریبونوکلئوتید
Quite recently, a number of umami taste modifying substances have been isolated from food sources that deviate in chemical structure from amino acids and ribonucleotides (Festring and Hofmann, 2010, 2011; Festring et al.
responsiveness to 50-ribonucleotides such as inosine-50-monophosphate (IMP) and guanosine-50-monophosphate (GMP), which is considered a hallmark of umami taste (Yamaguchi, 1967).
All of these studies convincingly showed that the umami taste syn- ergism caused by the co-application of L-amino acids, and 50-ribonucleotides is abolished after the genetic deletion of either the Tas1r1 gene (Kusuhara et al.
Among the best-known taste modifying compounds are the 50-ribonucleotides
Recently, the binding site for 50-ribonucleotides has been mapped to the Venus flytrap domain in the extracellular amino terminus of human TAS1R1 (Zhang et al.
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