GPRC6A as a novel kokumi receptor responsible for enhanced taste preferences by ornithine.

ABSTRACT: The concept of 'kokumi', which refers to an enhanced and more delicious flavor of food, has recently generated considerable interest in food science. However, kokumi has not been well studied in gustatory physiology, and the underlying neuroscientific mechanisms remain largely unexplored. Our previous research demonstrated that ornithine (L-ornithine), which is abundant in shijimi clams, enhanced taste preferences in mice. The present study aimed to build on these findings and investigate the mechanisms responsible for kokumi in rats. In two-bottle preference tests, the addition of ornithine, at a low concentration that did not increase the favorability of this substance alone, enhanced the animals' preferences for umami, sweet, fatty, salty, and bitter solutions, with the intake of monoso

SUBMITTER: Yamamoto T 

PROVIDER: S-EPMC12045618 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature