GMP enhance Glu.

 

 

GMP (Guanosine monophosphate) makes glutamate taste more intensely umami.

 

"Using molecular dynamics simulations, we show that GMPcan stabilize the closed (active) state of T1R1 by binding to the outer vesti-bule of the so-called Venus flytrap domain of the receptor. "

(Mouritsen OG, Khandelia H. FEBS Journal 279 (2012) 3112–3120 )

 

Shiitake made from natural logs has rich GMP.

It is better adding Shiitake to cooking than using MSG.

picture from "scienceandfood"

more info

"Molecular mechanism of the allosteric enhancement of theumami taste sensation"

(Mouritsen OG, Khandelia H. FEBS Journal 279 (2012) 3112–3120 )