Washington: A new study has shown that calcium plays a vital role in tickling our taste buds.The team from Japanese researchers have shown that calcium channels on the tongue are the targets of compounds that can enhance taste.Kokumi taste foods contain various compounds that have no taste themselves, but can enhance the basic sweet, salty and umami taste sensation they co-exist with.Lead researcher Yuzuru Eto examined whether calcium channels –which sense and regulate the levels of calcium in the body— might be the mechanism involved.
The findings revealed that the molecules induced the largest activity in calcium receptors and also elicited the strongest flavour enhancement in the taste tests.The research tested several other known calcium channel activators, including calcium, and found all exhibited some degree of flavour enhancement, while a synthetic calcium channel blocker could suppress flavours.The study appears in JBC. ANI
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