T1R1 Receptor Modulators for Umami Enhancement
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Solution Overview
Problem
There is a need to enhance the umami taste in food and beverage products without relying on high concentrations of glutamates, aspartates, or animal-derived ingredients, while reducing sodium intake and addressing adverse health effects associated with excessive sodium and glutamic acid consumption.
Innovation Solution
Compounds that modulate the transmembrane region of the T1R1 taste receptor are identified and used to enhance umami taste, allowing for the reduction or elimination of glutamates and other ingredients, and are combined with other umami compounds like glutamates, aspartates, and purinic ribonucleotides to achieve a pleasurable umami flavor in products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high concentrations of glutamates, aspartates, or animal-derived ingredients are used to impart umami taste, then the umami taste is enhanced, but the sodium intake and adverse health effects increase
Solution Approach 1:
The patent uses T1R1 transmembrane region modulators as intermediary compounds that enhance umami taste perception without requiring high concentrations of traditional umami ingredients. These modulators act as mediators between the taste receptor and the umami compounds, amplifying the signal and allowing reduction of sodium and glutamic acid content while maintaining desirable umami flavor.
Solution Approach 2:
The invention changes the concentration parameters of traditional umami ingredients (glutamates, aspartates, sodium) by introducing T1R1 transmembrane region modulators that allow taste enhancement at lower concentrations. This parameter change enables reducing harmful factors while maintaining or improving umami taste intensity.
2Object-affected harmful factors
If glutamates and aspartates are reduced or eliminated to address health concerns, then sodium and glutamic acid consumption decreases, but the umami taste becomes less desirable
Solution Approach 1:
T1R1 transmembrane region modulators serve as intermediaries that compensate for the reduced umami taste when glutamates and aspartates are lowered. These modulators bind to the transmembrane region of the T1R1 receptor, enhancing the receptor's response to remaining umami compounds and maintaining taste quality despite reduced ingredient concentrations.
Solution Approach 2:
The patent substitutes the traditional mechanism of umami taste generation (relying on high concentrations of glutamates and aspartates) with a new mechanism involving T1R1 transmembrane region modulators. This substitution replaces the need for mechanical increase of ingredient quantities with a molecular-level enhancement of receptor sensitivity.
3Adaptability or versatility
If animal-derived ingredients are replaced to meet consumer demand, then animal product content is reduced, but achieving natural umami taste becomes more difficult
Solution Approach 1:
The T1R1 transmembrane region modulators act as intermediaries that bridge the gap between plant-based or synthetic umami compounds and the human taste receptor. By enhancing the receptor's response at the molecular level, these modulators enable natural umami flavor to be achieved without relying on animal-derived ingredients.
Solution Approach 2:
The invention substitutes the traditional source-based approach to umami flavor (animal products, fermented foods) with a molecular enhancement approach using T1R1 transmembrane region modulators. This substitution allows achieving the same sensory effect through a different mechanism that is compatible with plant-based and synthetic ingredient systems.
Data Source
AI summary
The present disclosure generally provides methods for imparting or enhancing an umami taste of a flavored article by introducing a compound that modulates a transmembrane (TM) region of a T1R taste receptor, such as the TM region of a T1r1 taste receptor. In some other aspects, the disclosure provides methods of identifying compounds that modulate a transmembrane (TM) region of a T1R taste receptor, and which thereby imparts or enhances an umami taste in a flavored article. In some other aspects, the disclosure provides compounds that modulate a transmembrane (TM) region of a T1R taste receptor, and their use in food or beverage products, in some cases, in combination with other compounds known to impart or enhance umami taste, such as glutamates, aspartates, and purinic ribonucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP). In some aspects, the inclusion of such TM-region modulators in flavored products may allow one to reduce or eliminate the concentration of glutamate and aspartate in certain food and beverage products.