Tricholomic acid explained

Tricholomic acid is a non-proteinogenic amino acid found in some mushrooms, including Tricholoma muscarium.[1] It has a chemical structure similar to glutamic acid, hence the synonym cycloglutamate, and it interacts with glutamate receptors.[2] Because glutamate receptors are thought to be responsible for the reception of umami taste, tricholomic acid and close analogs have been investigated as flavor enhancers.[3]

See also

External links

Notes and References

  1. 10.1248/yakushi1947.84.12_1183. Studies on the Constituents of Indigenous Fungi. I. Yakugaku Zasshi. 84. 12. 1183–1186. 1964. Takemoto. Tsunematsu. Nakajima. Tadashi. free. 14266548.
  2. 10.1002/slct.201702154. Synthesis of L-Tricholomic Acid Analogues and Pharmacological Characterization at Ionotropic Glutamate Receptors. ChemistrySelect. 2. 31. 10295. 2017. Tamborini. Lucia. Mastronardi. Federica. Lo Presti. Leonardo. Nielsen. Birgitte. De Micheli. Carlo. Conti. Paola. Pinto. Andrea. 2434/528800. free.
  3. 10.1021/ba-1966-0056.ch015. Recent Studies of 5′-Nucleotides as New Flavor Enhancers. Flavor Chemistry. 56. 261–274. Advances in Chemistry. 1969. Kuninaka. Akira. 0-8412-0057-2.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Tricholomic acid".

Except where otherwise indicated, Everything.Explained.Today is © Copyright 2009-2024, A B Cryer, All Rights Reserved. Cookie policy.