PubMed · 5612901
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A Calugi, A Vizzone. 1967. [Sequential therapy and trichomoniasis].. https://pubmed.ncbi.nlm.nih.gov/5612901/
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IL-18 is a proinflammatory cytokine that plays an important role in NK cell activation and T(h)1 response. IL-18 has a structural homology to IL-1, particularly IL-1beta. IL-18R, composed of IL-1R-related protein (IL-18Ralpha) and IL-1R accessory protein-like (IL-18Rbeta), belongs to the IL-1R family. Furthermore, IL-18R at least partly shares the signal transducing system with IL-1R. Thus, the IL-18-IL-18R system has a striking similarity to the IL-1-IL-1R system. For this reason, we regarded it important to investigate whether, like IL-18, IL-1beta synergizes with IL-12 in inducing IFN-gamma production from human T cells and plays an important role in the T(h)1 response. Here we show that IL-12 and IL-1beta synergistically induce T cells to proliferate and produce IFN-gamma without their TCR engagement. IL-12 stimulation induced an increase in the proportion of T cells positive for IL-18R. Then, IL-12-stimulated T cells responded to IL-18 or IL-1beta by their proliferation and IFN-gamma production, although levels of IL-1beta-induced responses were lower. CD4(+)CD45RA(+) T cells, although they constitutively expressed IL-18Rbeta mRNA, did not express IL-18Ralpha mRNA. Phytohemagglutinin (PHA) stimulation alone induced IL-18Ralpha mRNA without affecting the expression of IL-18Rbeta mRNA. T(h)1-inducing conditions (PHA, IL-12 and anti-IL-4) further increased this expression. We also show that T(h)1 cells but not T(h)2 cells have increased expression of IL-18R and IL-1R, and produce IFN-gamma in response to IL-18 and/or IL-1beta.
Investigations of the effects of glutamic acid or its salts on the flavor, hedonic characteristics or acceptance of foods have emphasized a sodium salt of L-glutamic acid, monosodium glutamate (MSG). Food palatability increased with appropriate concentrations of MSG, and could be represented f(MSG and NaCl) as points on the surface of an elliptic paraboloid. Hedonic effects differed between foods, were a function of concentrations of MSG and other ingredients and did not necessarily become positive when only MSG was added. For example, with boiled or fried rice, ratings were neutral or negative with MSG alone, positive for fried rice with MSG and NaCl, but positive for boiled rice only if soy sauce was also added. A one-dish meal, Chinese noodle, became positive with an appropriate concentration of NaCl plus a MSG-5'ribonucleotide mixture, but not with NaCl alone. Flavor of meat, fish or vegetable stocks containing natural glutamates differed from that of quinine, sucrose, NaCl or acid solutions. Glutamates and free amino acids plus nucleotides were necessary for full boiled potato flavor. Overall, the effects of MSG on foods were different from those of NaCl but often interacted with NaCl, and positive effects were facilitated by low concentrations of 5'-ribonucleotides.
Umami is the term that identifies the taste of substances such as L-glutamate salts, which were discovered by Ikeda in 1908. Umami is an important taste element in natural foods; it is the main taste in the Japanese stock "dashi," and in bouillon and other stocks in the West. The umami taste has characteristic qualities that differentiate it from other tastes, including a taste-enhancing synergism between two umami compounds, L-glutamate and 5'-ribonucleotides, and a prolonged aftertaste. The key qualitative and quantitative features of umami are reviewed in this paper. The continued study of the umami taste will help to further our general understanding of the taste process and improve our knowledge of how the taste properties of foods contribute to appropriate food selection and good nutrition.