Passage
Umami is one of five basic tastes that humans recognize, and it is triggered by L-amino acids as well as some synthetic ingredients and organic acids. Three common umami tastant molecules are shown in Figure 1.
Figure 1 Three common tastant molecules known to trigger the umami taste sensationUmami taste signals are triggered upon binding of tastant molecules to the G protein-coupled receptor (GPCR) heterodimer T1R1-T1R3, which ultimately causes the breakdown of phosphatidylinositol 4,5-bisphosphate (PIP₂) into the messenger molecules inositol-1,4,5-trisphosphate (IP₃) and diacylglycerol (DAG) . IP₃ triggers the release of Ca²⁺ cations and the subsequent gating of the taste-transduction channels (Figure 2) .
Figure 2 Signal pathway for transduction of umami taste sensationInosine monophosphate (IMP) has been suggested as enhancing (potentiating) the response of T1R1+T1R3 GPCRs to umami tastant molecules. Scientists tested this hypothesis by culturing receptors from human embryonic kidney (HEK) cells containing promiscuous G proteins. The HEK cells were then stimulated with umami tastants in the presence or absence of IMP. In each test, the cells were exposed to the same amounts of amino acid tastant and IMP. The number of cells that responded to each tastant was measured using a calcium indicator dye (FURA-2AM) in conjunction with fluorescence microscopy. By comparing the cellular response ratio of the stimulated to unstimulated HEK cells, the extent of potentiation can be assessed. The results are shown in Figure 3.
Figure 3 Quantification of amino-acid responses for T1R1+T1R3 with and without IMP
Adapted from Nelson G, Chandrashekar J, Hoon MA, et al. An amino-acid taste receptor. Nature. 2002;416(6877) :199-202.
-Which of the following statements is true concerning the results shown in Figure 3?

Question

Passage
Umami is one of five basic tastes that humans recognize, and it is triggered by L-amino acids as well as some synthetic ingredients and organic acids. Three common umami tastant molecules are shown in Figure 1.

Figure 1 Three common tastant molecules known to trigger the umami taste sensationUmami taste signals are triggered upon binding of tastant molecules to the G protein-coupled receptor (GPCR) heterodimer T1R1-T1R3, which ultimately causes the breakdown of phosphatidylinositol 4,5-bisphosphate (PIP₂) into the messenger molecules inositol-1,4,5-trisphosphate (IP₃) and diacylglycerol (DAG) . IP₃ triggers the release of Ca²⁺ cations and the subsequent gating of the taste-transduction channels (Figure 2) .

Figure 2 Signal pathway for transduction of umami taste sensationInosine monophosphate (IMP) has been suggested as enhancing (potentiating) the response of T1R1+T1R3 GPCRs to umami tastant molecules. Scientists tested this hypothesis by culturing receptors from human embryonic kidney (HEK) cells containing promiscuous G proteins. The HEK cells were then stimulated with umami tastants in the presence or absence of IMP. In each test, the cells were exposed to the same amounts of amino acid tastant and IMP. The number of cells that responded to each tastant was measured using a calcium indicator dye (FURA-2AM) in conjunction with fluorescence microscopy. By comparing the cellular response ratio of the stimulated to unstimulated HEK cells, the extent of potentiation can be assessed. The results are shown in Figure 3.

Figure 3 Quantification of amino-acid responses for T1R1+T1R3 with and without IMP
Adapted from Nelson G, Chandrashekar J, Hoon MA, et al. An amino-acid taste receptor. Nature. 2002;416(6877) :199-202.
-Which of the following statements is true concerning the results shown in Figure 3?

Quizplus · Accepted Answer

11ecba2d_11a3_6bcd_a3bf_6b671dda133d_MD0008_00 Figure 3 shows that some molecules exhibit a greater overall response to tastant than others, as well as a greater difference in response between tastant and tastant + IMP. The increase in the ratio of the response with IMP to the response without IMP is greatest for Asp. The degree of potentiation by IMP for a tastant molecule is defined by the relative increase in response upon addition of IMP. Therefore, IMP most effectively potentiates Asp. (Choices A and B) Figure 3 shows that the ratio of the response of tastant + IMP to tastant alone for each molecule is different. Therefore, IMP potentiates different tastant molecules to different degrees. (Choice C) Although the difference in responding cells for Thr with and without IMP (~120 cell difference) is much greater than for Asp (~60 cell difference), the ratio of the response for tastant + IMP relative to the initial condition is less for Thr (~4:1) than for Asp (~60:<1). Educational objective: Drawing conclusions from experimental results requires careful analysis of the experimental data. The degree of potentiation, or a change in a system's response to a stimulus, is best measured as a ratio. This ratio shows the percent change in a signal's intensity in the presence of a potentiator.

Passage Umami Is One of Five Basic Tastes That Humans Recognize