Evidence map›Paper›PMID 40567581›Full record

ArticleFood chemistry: X2025

Activation of the calcium-sensing receptor by glutathione maillard products: Implications for kokumi sensation.

Raise Ahmad, Santanu Deb-Choudhury, Arvind Subbaraj, Jihan Kim

Abstract read
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Review
  2. Review
  3. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Raise AhmadAgResearch, Smart Foods & Bioproducts Group, Palmerston North, New Zealand.
Santanu Deb-ChoudhuryAgResearch, Smart Foods & Bioproducts Group, Lincoln, New Zealand.
Arvind SubbarajAgResearch, Smart Foods & Bioproducts Group, Lincoln, New Zealand.
Jihan KimAgResearch, Smart Foods & Bioproducts Group, Palmerston North, New Zealand.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Kokumi peptides, such as glutathione (GSH), activate the calcium-sensing receptor (CaSR) in taste buds, evoking distinct sensory attributes. Foods containing GSH-derived Maillard reaction products (MRPs) often exhibit kokumi characteristics, but their direct interaction with CaSR remains unclear. In this study, GSH was thermally reacted with reducing sugars (glucose, xylose) at 80 °C, 120 °C, and 150 °C. The resulting MRPs were evaluated for browning, volatile profiles (GC-MS), and CaSR activation using a fluorescence-based cell assay. GSH-xylose MRPs showed greater browning and distinct volatile profiles compared to GSH-glucose MRPs. Notably, GSH-glucose MRPs showed highest CaSR activity at >120 °C, followed by GSH-xylose MRPs, likely acting as positive allosteric modulators. This provides the first evidence of allosteric modulation of CaSR by GSH-sugar MRPs, offering mechanistic insight into receptor interaction. However, the lack of sensory validation remains a limitation, and further studies are needed to confirm the perceptual relevance of these findings.

Indexed as

AromaBrowningFlavourKokumiReceptorTasteVolatile

Identifiers

PMID40567581
PMCPMC12192335

What Socratic holds

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LicenceCC BY
Read underepoch 390

Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.