This study delved into the relationship between umami taste sensitivity (UTS) and variations in the salivary proteome among 12 healthy nonsmokers utilizing 4D data-independent acquisition-based proteomics. By assessing UTS through monosodium l-glutamate (MSG) detection thresholds, we discovered notable differences: individuals with high UTS detected umami at significantly lower MSG concentrations (0.20 ± 0.12 mM) compared to their low UTS counterparts (2.51 ± 1.21 mM). Both groups showed an upregulation of the S100A1 protein under MSG stimulation, indicating a potent biochemical response to umami stimuli. The high UTS group exhibited enhanced metabolic pathways including those for amino acid, lipid, and organic acid biosynthesis, essential for maintaining taste receptor functionality and enhancing signal transduction. This group also demonstrated increased activity in cytochrome P450 enzymes and ribonucleoprotein complexes, suggesting a readiness to manage metabolic challenges and optimize umami perception. In contrast, the low UTS group showed adaptive mechanisms, possibly through modulation of receptor availability and function, with an upregulation of structural and ribosomal proteins that may support taste receptor production and turnover. These findings suggest that varying biological mechanisms underpin differences in umami perception, which could significantly influence dietary preferences and nutritional outcomes, highlighting the intricate interplay of genetic, physiological, and metabolic factors in taste sensitivity.

中文翻译：

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鲜味改变唾液蛋白质组：一项跨受试者敏感性谱的研究

这项研究利用 4D 数据独立的基于采集的蛋白质组学，深入研究了 12 名健康非吸烟者的鲜味敏感性 (UTS) 与唾液蛋白质组变化之间的关系。通过通过L-谷氨酸钠 (MSG) 检测阈值评估 UTS，我们发现了显着差异：与低 UTS 对应者 (2.51 ± 1.21 mM) 相比，高 UTS 个体检测到的味精浓度 (0.20 ± 0.12 mM) 显着较低。两组在味精刺激下均表现出 S100A1 蛋白的上调，表明对鲜味刺激的有效生化反应。高UTS组表现出增强的代谢途径，包括氨基酸、脂质和有机酸生物合成的代谢途径，这对于维持味觉受体功能和增强信号转导至关重要。该小组还表现出细胞色素 P450 酶和核糖核蛋白复合物的活性增加，表明他们已做好应对代谢挑战和优化鲜味感知的准备。相比之下，低UTS组显示出适应性机制，可能是通过调节受体的可用性和功能，上调可能支持味觉受体产生和周转的结构蛋白和核糖体蛋白。这些发现表明，不同的生物机制支撑着鲜味感知的差异，这可能会显着影响饮食偏好和营养结果，凸显了味觉敏感性中遗传、生理和代谢因素之间复杂的相互作用。