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Home » Okayama University Discovery that saliva affects how we perceive “umami”! ~The “buffering capacity” of saliva is important for sensitively sensing umami~

Okayama University Discovery that saliva affects how we perceive “umami”! ~The “buffering capacity” of saliva is important for sensitively sensing umami~

National University Corporation Okayama University
[Okayama University] Discovery that saliva affects how we perceive “umami”! ~The “buffering capacity” of saliva is important for sensitively sensing umami~
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June 30, 2024 (Reiwa 6) National University Corporation Okayama University https://www.okayama-u.ac.jp/
[Image 1: https://prtimes.jp/i/72793/2312/resize/d72793-2312-d835cf86b605523b9560-0.jpg&s3=72793-2312-dccf1e2225842dd641267b5737ca3104-1946×1110.jpg] -Key points of presentation-
Saliva has a variety of functions, but it is also important for producing taste. Saliva’s buffering capacity neutralizes acids in the mouth and protects teeth from acid, but it can also reduce acidity.
When we investigated the relationship between the buffering capacity of saliva and taste sensitivity, we found that it had no effect on sour taste sensitivity, but was associated with umami taste
sensitivity.

◆Overview A research group led by Professor Ryusuke Yoshida of the Department of Oral Physiology, Faculty of Medicine, Dentistry and Pharmaceutical Sciences (Dentistry) of the National University Corporation Okayama University (Headquarters: Kita-ku, Okayama City, President: Yasutomo Nasu) conducted a study on healthy Japanese students. We investigated the relationship between salivary buffering capacity and taste sensitivity and found that sour taste sensitivity, which is thought to be related to buffering capacity, had no clear relationship with salivary buffering capacity, and only umami taste sensitivity was associated with salivary buffering capacity. . The results of this research were published in the oral science journal “Achieves of Oral Biology” on May 29, 2024.
Umami is a taste related to the deliciousness of food. Proper saliva production increases saliva buffering capacity, so encouraging saliva secretion may make food taste more delicious.
This matter was made public at the “Okayama University June 2024 Regular Press Conference” held on June 25, 2024.
[Image 2: https://prtimes.jp/i/72793/2312/resize/d72793-2312-8dc53180f8cbb1fa8f9e-1.jpg&s3=72793-2312-d9ae16dbdc5dc632067cdb5e70edd90f-1003×512.jpg] figure. Comparing the cognitive thresholds for sucrose (sweet taste), NaCl (salty taste), citric acid (sour taste), quinine (bitter taste), and monosodium glutamate (umami taste) in the group with low and high salivary buffering capacity, the group with high buffering capacity There was a tendency for the umami perception threshold to be lower (higher sensitivity) than the group with low umami taste. In addition, there was a tendency for the resting saliva volume to be higher in the group with high saliva buffering capacity than in the group with low saliva buffering capacity.
◆A message from Professor Ryusuke Yoshida
Eating delicious food is a desire shared by all humankind. In order to eat food more deliciously, it may be better to secrete more saliva. We will continue to research various flavors!
[Image 3: https://prtimes.jp/i/72793/2312/resize/d72793-2312-13ecd85834ec1ed006c5-2.jpg&s3=72793-2312-f69ed5e52443517686874369079cea6c-208×247.jpg] Professor Ryusuke Yoshida
◆Paper information Paper name: Salivary buffering capacity is correlated with umami but not sour taste sensitivity in adult healthy Japanese subjects Published paper: Achieves of Oral Biology Author: Aiko Hyodo, Ayaka Mikami, Kengo Horie, Yoshihiro Mitoh, Yuzo Ninomiya, Seiji Iida, Ryusuke Yoshida D O I: 10.1016/j.archoralbio.2024.106013 U
R L: https://www.sciencedirect.com/science/article/pii/S0003996924001341?via=ihub ◆Research Funding This research was carried out with the support of the Grants-in-Aid for Scientific Research (Fundamental Research (B) JP21H03106, Challenging Research (Exploratory) JP21K19601, Principal Investigator: Ryusuke Yoshida).
◆Detailed research details Discovered that saliva affects the way we perceive “umami”! ~The “buffering capacity” of saliva is important for sensitively sensing umami~
 https://www.okayama-u.ac.jp/up_load_files/press_r6/press20240625-3.pdf ◆Reference
・Okayama University School of Dentistry
 https://www.okayama-u.ac.jp/user/dent/index.html
・Department of Oral Physiology, Graduate School of Biomedical Sciences, Okayama University
 https://www.okayama-u.ac.jp/user/oralphys/OralPhysiology.html
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Okayama University School of Dentistry (Okayama University Shikata Campus) ◆Contact information for this matter
Ryusuke Yoshida, Professor, Department of Oral Physiology, Faculty of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University Okayama University Shikata Campus, 2-5-1 Shikata-cho, Kita-ku, Okayama City, Okayama Prefecture 700-8558 TEL: 086-235-6640
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