Articles

How the Umami Taste Behaves in the 60+ Palate?

Author: Hellen Dea Barros Maluly (MALULY, H.D.B.)
Pharmacist and PhD in Food Science Address to access this CV: http://lattes.cnpq.br/2754275781355863

Published on: 28 de October de 2021

Abstract

Experts in the science of sensation investigated the influence of aging on the sense of taste, since the reduction in the number of sensory cells and receptors can directly impair the quality of life for older adults. However, they found that, despite such losses, it is still possible for these cells to continue functioning—and the umami taste may support this effort not only by providing the fifth taste and increasing salivation, but also by aiding digestion.

Palavras-chaves: elderly, taste, digestion, umami

As people age, some complain of reduced ability to perceive food flavors. The main factors involved can be extrinsic or intrinsic. Extrinsic factors include knowledge of nutritional properties, food-related beliefs, demographic (rural vs. urban), socioeconomic, cultural, and cognitive variations. Intrinsic factors—such as age, diseases, and medication use—directly affect homeostasis of sensory organs.

A review conducted at the Monell Chemical Senses Center (a U.S. sensory research institute) highlighted that aging leads to structural alterations in the sense of taste, reducing the number of papillae and taste cells on the tongue, which may compromise the quality of life for the elderly—particularly influencing their food choices.

Some behavioral and molecular studies suggest that sensitivity to salty and bitter tastes may decline significantly compared to sweet and sour tastes. However, results vary depending on extrinsic factors, and exact mechanisms of structural loss remain unclear.

What about umami sensitivity? Animal research reveals a considerable decline in T1R3 receptors (associated with detection of sweet and umami tastes) and changes in taste modulators, including hormonal influences, as age advances.

A study in Japan showed that detection thresholds for glutamate (the main umami compound) were higher in older women than in middle-aged women—suggesting that thresholds depend on physiological and extrinsic conditions.

Still, even if the elderly experience decreased sensitivity to umami, dietary supplementation with umami substances—especially glutamate—can improve their nutritional status.

Published evidence suggests that glutamate intake increases salivation, which positively affects chewing and protein digestion. Glutamate activates receptors in the stomach that signal via the vagus nerve to release digestive substances. Additionally, glutamate supports maintenance of intestinal wall integrity—since it serves as an energy source for enterocytes.

These findings indicate multiple gastrointestinal benefits of glutamate. It is important to call for further studies to elucidate additional mechanisms linking basic tastes, such as umami, with improving quality of life among the growing elderly population.

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