Did you know that Umami can help improve your oral health? | Press

São Paulo, August 2015 – Umami, the fifth basic taste of the human palate, is provided by three main substances: the amino acid glutamate and the nucleotides inosinate and guanylate, all of which are present in various types of foods. When we consume ingredients containing these substances, they come into contact with our tongue and cause the body to increase saliva production.

The benefits of salivation

Stimulating salivation is excellent for improving oral health. “While chewing, saliva helps moisten and soften food, making it easier to swallow; it dilutes flavor compounds present in foods, enhancing taste and aroma sensitivity; and it has a bactericidal function, protecting the mouth from the action of certain pathogenic microorganisms (biological agents capable of causing disease),” explains Hellen Maluly, Ph.D. in Food Science and Umami specialist.

According to the specialist, “viruses, bacteria, and fungi of different types may be present in contaminated foods, and the first line of defense our body has is saliva, which can act against these pathogens.” That is why the contribution of the fifth taste is fundamental, since Umami ingredients, when combined with other foods, can help increase salivation.

In addition to all these benefits, glutamate and the other Umami substances also maintain this stimulation for a longer period. “This same mechanism is called the ‘Gustatory-Salivary Reflex,’ which triggers saliva secretion, prolonging its production and, consequently, the sensation of taste in the mouth,” explains the specialist.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami found specific receptors for this taste on taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the lingering taste that remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.

UMAMI COMMITTEE
The Umami Committee Brazil discusses and promotes topics related to the fifth taste. The Committee has a direct connection with the Umami Information Center (UIC), a non-profit organization dedicated to research on the subject. To learn more, visit http://www.umamiinfo.com/.