摘要
Taste is a basic sensation to get attracted toward nutritious foods or avoid possible harmful substances. The basic taste qualities in humans consist of sweet, bitter, umami, salty, and sour. Basically, sweet and umami tastes make food attractive, whereas bitter and sour tastes make it avoidable. Salty taste comprises basic salty and high salt taste. The basic salty taste is known as amiloride-sensitive salty taste, which is inhibited by amiloride, but the high salt taste is not sensitive to amiloride. Moreover, high salt taste can also cause avoidance behavior in human beings. Sodium, one of the most important cations in the body fluids of vertebrates, controls the volume of total body fluids and is a risk factor for cardiovascular diseases, such as hypertension. The concentration of sodium in body fluids must be under delicate control. A distinction between the salty taste and high salt taste would be a contributing mechanism to control the volume and/or osmolarity of body fluids.
摘要译文
味道是一种基本感觉，可以吸引营养食品或避免可能的有害物质。人类的基本口味品质包括甜，苦，鲜味，咸和酸。基本上，甜和鲜味的味道使食物具有吸引力，而苦味和酸味使其可以避免。咸味包括碱性咸味和高盐味。基本的咸味被称为艾米洛里德敏感的咸味味，它受到艾米洛德（Amiloride）的抑制作用，但高盐味对阿米洛利（Amiloride）不敏感。此外，高盐的味道也会导致人类的回避行为。钠是脊椎动物体液中最重要的阳离子之一，它控制了总体液的体积，并且是心血管疾病（例如高血压）的危险因素。体液中钠的浓度必须处于微妙的控制之下。咸味和高盐味之间的区别将是控制体液的体积和/或渗透性的一种机制。
In-Sun; Choi;Kyung-Nyun; Kim;. Salty taste: the paradoxical taste[J]. International Journal of Oral Biology, 2022,47(4): 49-54