Program Description

The chemical basis of the unique taste properties referred to as “umami” was ascribed to monosodium L-glutamate more than a century ago.  The umami is a dominate taste found in many natural foods, such as meats, cheese and tomatoes.  The characteristic savory or umami taste properties of glutamate have been used for decades as a flavor enhancing ingredient added to foods.  In recent years, however, the scientific advances in the biology of the umami taste and glutamate function have revealed important new information.  Umami is now regarded as a fifth taste along with sweet, sour, bitter and salty.  More importantly, the discovery of taste receptors and other glutamate receptors along the gastrointestinal tract have begun to unravel the molecular basis for umami taste and how it signals from the gut to the brain.  Metabolic studies in humans and other species have also established that glutamate is abundant in human milk and functions as a major energy fuel for the gut epithelial cells. This session will seek to highlight new discoveries about the biological basis for umami taste and glutamate function and how they may influence the taste and nutritional quality of human foods.

Learning Objectives

CPE Credit Designation Statement ASN designates this educational activity for a maximum of 4 CPEUs. Dietitians and dietetic technicians, registered should only claim credit commensurate with the extent of their participation in the activity.  ASN (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians. Learning Level 2

Suggested Learning Codes:

(2000) Science of food and nutrition
(2020) Composition of foods, nutrient analysis
(2100) Nutritional biochemistry

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At the end of this program, attendees will be able to:

1. Describe the role of glutamate as a flavoring agent in foods.

2. Define the molecular basis for umami taste perception and its associated signaling from the gut to the brain.

3. Describe other advances in the understanding of glutamate metabolism and molecular actions.

Agenda

Welcome and Introductions.  Douglas G. Burrin, PhD and Ana San Gabriel, DVM, MS (1:00 – 1:05 pm)

The Role of Glutamate as a Flavoring Agent in Foods, Kumiko Ninomiya, PhD, Director, Umami Information Center, Japan (1:05 – 1:40 pm)

Molecular Bases of Umami Tate Perception, Yuzo Ninomiya, PhD, Professor, Kyushu University, Japan (1:40 – 2:15 pm)

Metabolic Function of Free Amino Acids in the Mammary Gland and Breast Milk, Guoyao Wu, PhD, Professor, Texas A&M, USA (2:15 – 2:50 pm)

Break (2:50 – 3:05 pm)

Glutamate Metabolism and Function in the Developing Gut, Douglas Burrin, PhD, Professor, USDA Children’s Nutrition Research Center, USA  (3:05 – 3:40 pm)

Umami Taste and Regulatory Effect of Free Glutamate in Children, Julie Mennella, PhD, Monell Chemical Senses Center, USA (3:40 – 4:15 pm)

Glutamate as a Signaling Molecule in the Gut-Brain Axis, Daniel Tome, PhD, INRA- AgroParisTech, France (4:15 – 4:50 pm)

Wrap Up (4:50 – 5:00 pm)

Reception (5:00 – 7:00 pm)

Join us for a umami tasting with glutamate rich foods and a vegetable soup served with hors d’oeuvres and beverages.