Umami taste-yielding foods, such as, Joseonganjang, dried anchovies, dried shiitake, dried Konbu (kelp), and Yukjeot, are widely used in the Korean cuisine as soup base. While Umami taste enhancement related to Kokumi taste substances has been proposed in human sensory studies, the potential action of Kokumi taste substances has not been explored on calcium-sensing receptors (CaSR), here referred to as Kokumi taste receptors. In this study, we investigated the effect of Umami taste-yielding foods on Kokumi taste receptors using cells expressing human CaSR. We monitored the temporal changes in intracellular Ca2+ in HEK293T cells expressing CaSR in response to aqueous extract of Joseonganjang, dried anchovies, dried shiitake, dried Konbu, and Yukjeot. Kokumi substances tested-glutathione and γ-Glu-Val-Gly- evoked intracellular Ca2+ influx in a concentration-dependent manner. A similar increment of intracellular Ca2+ influx was induced by Joseonganjang, Yukjeot, and dried anchovies, but not by dried shiitake and dried Konbu. Only Joseonganjang- and Yukjeot-evoked intracellular Ca2+ influx was significantly reduced by NPS 2143, a CaSR-specific antagonist. These data indicated that some Umami substances/Umami-yielding materials could activate CaSR, but this property was not observed for all the Umami tasting substances.

Abstract
서 론
재료 및 방법
    1. 식품 재료
    2. 시약
    3. 시료 추출 및 제조 방법
    4. 세포 실험 및 측정
    5. 통계 분석
결과 및 고찰
요약 및 결론
감사의 글
References

• 김이슬(한국식품연구원 연구원) | Yiseul Kim (Researcher, Korea Food Research Institute, Wanju 55365, Korea)
• 김은영(한양여자대학교 식품영양과 조교수) | Eun-Young Kim (Assistant Professor, Dept. of Food and Nutrition, Hanyang Women’s University, Seoul, 04763, Korea)
• 류미라(한국식품연구원 책임연구원) | Mee-Ra Rhyu (Principal Researcher, Korea Food Research Institute, Wanju 55365, Korea) Corresponding Author