Activation of the Calcium-Sensing Receptor by Glutathione Maillard Products: Implications for Kokumi Sensation

Kokumi peptides, like glutathione (GSH), activate the calcium-sensing receptor (CaSR) in taste buds, contributing to kokumi sensory attributes. The CaSR assay is a reliable screening tool for kokumi compounds. Foods with GSH Maillard reaction products (GMRPs) show altered aromatic compounds and enhanced kokumi characteristics. However, limited evidence exists on whether GMRPs activate CaSR. This study examined the effect of glutathione thermal treatment and Maillard reaction with glucose and xylose at 80°C, 120°C, and 150°C on in vitro CaSR activity. We also quantified volatile compounds to understand changes during thermal and Maillard processes. GSH showed reduced CaSR activity at higher temperatures, which was restored and increased with glucose at 150°C. While xylose had no effect on CaSR activity, the Maillard reaction altered volatile compounds profile. Our findings suggest that GMRPs with glucose at elevated temperatures may act as positive allosteric modulators of CaSR, enhancing intracellular calcium levels.

Preprint posted on SSRN