IMP添加によりサリシンのEC50が2〜3倍に上昇し、最大濃度（IMP 30 mM）でサリシン単独時の最大応答が50%減少。逐語: "the maximal response of salicin alone was gradually decreased by... 50%... at the highest concentration of... IMP (30 mM)"。
L-テアニン最大濃度（100 mM）でサリシン単独時の最大応答が55%減少、EC50は2〜3倍に上昇。逐語: "the maximal response of salicin alone was gradually decreased by 61%, 50%, and 55% at the highest concentration of Glu-Glu (10 mM), IMP (30 mM), and l-theanine (100 mM), respectively"。
範囲: 層: 細胞。hTAS2R16発現細胞のサリシン誘発カルシウム流入アッセイ(Kim, Son, Kim, Misaka & Rhyu 2015)。
『Five representative umami peptides (Glu-Asp, Glu-Glu, Glu-Ser, Asp-Glu-Ser, and Glu-Gly-Ser) derived from soybean markedly attenuated the salicin-induced intracellular calcium influx in a time-dependent manner』『Gly-Gly, a tasteless peptide did not』『The efficacies of Glu-Glu suppressing salicin-induced activation of hTAS2R16 were higher than that of probenecid』『all five umami peptides suppressed salicin-induced intracellular calcium influx in a noncompetitive manner』。
"At concentrations of 10 mM (0.058% sodium chloride) or lower, sodium stimulates the saltiness receptor while also suppressing the activity of the TAS2R16 bitterness receptor and enhancing the signalling of the T1R2/T1R3 sweetness receptors. At higher concentrations (>300 mM or 1.74% sodium chloride), sodium produces undesirable bitterness and sourness perceptions by stimulating the PKD2L1 and TR2 receptors, respectively."