Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore
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Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore Jelena Milinovic 1 & Bruno Campos 1,2 & Paulina Mata 1 & Mário Diniz 2 & João Paulo Noronha 1 Received: 2 March 2020 / Revised and accepted: 27 May 2020 # Springer Nature B.V. 2020
Abstract The fifth basic taste—umami—is based on hydrophilic monosodium L-glutamate (L-Glu), and, to a smaller extent, on Laspartate (L-Asp), which can be found in free form in seaweeds. The umami taste can be elicited by the synergistic effect of 5′-nucleotides, guanosine-5′-monophosphate (GMP), and inosine-5′-monophosphate (IMP). In this work, twelve edible seaweeds, two green (Codium tomentosum, Ulva rigida), six red (Chondracanthus teedei var. lusitanicus, Chondrus crispus, Gracilaria gracilis, Grateloupia turuturu, Nemalion helminthoides, Osmundea pinnatifida), and four brown (Bifurcaria bifurcata, Fucus vesiculosus, Saccorhiza polyschides, Undaria pinnatifida), from the Portuguese seashore, were selected for the analysis of umami amino acids and 5′-nucleotides. To determine the concentrations of umami free compounds, L-Glu, L-Asp, GMP, and IMP, the usual procedure for the preparation of seaweed’s broth was carried out, and the resulting extracts were analyzed by HPLC-DAD. The effect of the seaweed’s pretreatment, oven-dried and lyophilized, was also studied. Results showed that all seaweed species contained free amino acids in broad range, whereas umami 5′-nucleotides were not detected. The lyophilized C. crispus and G. gracilis contained the highest amounts of free L-Glu (627 ± 109 mg (100 g)−1 and 398 ± 67 mg (100 g)−1, respectively) and L-Asp (520 ± 102 mg (100 g)−1 and 270 ± 10 mg (100 g)−1, respectively). Two-factor PCA explained quantitatively (90%) the variance of seaweed species based on umami L-Glu content after different drying techniques applied. The results indicate that lyophilization constitutes a superior procedure for increasing the umami potential in most of the selected seaweeds. Keywords Umami taste . L-glutamate . L-aspartate . Edible seaweed broth . Oven-drying . Lyophilization . Equivalent umami concentration . HPLC-DAD
Introduction Umami, the fifth basic taste, was proposed more than a century ago by the Japanese scientist Kikunae Ikeda (Lindemann et al. 2002) to characterize the taste of dashi (a traditional Japanese broth based on seaweeds), which is clearly distinct Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10811-020-02169-2) contains supplementary material, which is available to authorized users. * Jelena Milinovic [email protected] 1
REQUIMTE - LAQV, Chemistry Department, NOVA School of Science and Technology, NOVA University Lisbon, 2829-516 Caparica, Portugal
2
UCIBIO, Applied Molecular Biosciences Unit, Chemistry Department, NOVA School of Science and Technology—NOVA University Lisbon, 2829-516 Caparica, Portugal
from the other four basic tastes (salty, sweet, bitter, or sour). The fifth basic taste was named “umami” according to the Japanese word
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