08 I 07 I 2017 PINCH OF SALT IN SWEET PASTRY
Suffering from a serious post-exam studying abstinence, so I made up for it by looking up some research after having a discussion with my boyfriend and another hall-mate about why we put a pinch of salt into sweet foods to make it taste better.
In case anyone is wondering: apparently we have two types of sweet receptors on our tongue - normal ones (primary taste receptors T1r) and ones that are present in our small intestine. The small intestine ones are sodium dependent - imagine it like a little boat across a river and in order for the boat to take you to the other bank, you need always one glucose and one sodium. Just one sodium or just one glucose is not enough. So since these receptors exist, with sodium, we can absorb more glucose than we’d be able to by using just the primary taste receptors = things taste sweeter.
(disclaimer: I am not a biologist or an expert in any way, and this is a big simplification. There might be also some other types of sweet receptors, I wasn’t completely clear on that part, but the sodium-dependent glucose intake should be correct functionally. If you know more, write me a pm, I’m very interested!)
READING: Yee, K. K., Sukumaran, S. K., Kotha, R., Gilbertson, T. A., & Margolskee, R. F. (2011). Glucose transporters and ATP-gated K+ (KATP) metabolic sensors are present in type 1 taste receptor 3 (T1r3)-expressing taste cells. Proceedings of the National Academy of Sciences of the United States of America, 108(13), 5431–5436. http://doi.org/10.1073/pnas.1100495108