增鲜核苷酸代谢通路的研究进展

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DOI：10.3969/j.issn.1000-9973.2026.04.035

中图分类号：TS201.21 文献标志码：A 文章编号：1000-9973（2026）04-0247-08

Research Progress on Metabolic Pathway of Umami-Enhancing Nucleotides

XIE Shu-yao¹， ZHANG Long-yi1，LIU Huai-yu1， ZHOU Liang-gui1 ，CAI Fu-jie¹ ， HU Hong-ling1，ZHANG Yin1，2 *

（1.Key Laboratory of Meat Processing in Sichuan Province， Chengdu University， Chengdu ，

China;2. College of Food and Biological Engineering，Chengdu University，Chengdu 610lO6，China）

Abstract：Umami-enhancing nucleotides are one of the key substances that enhance the umami of food and play an important role in improving food flavor. These substances work synergistically with umami agents such as glutamate，which can increase the umami stimulation of food several times. Due to the factors such as limited natural sources，high extraction costs and low synthesis eficiency of umami-enhancing nucleotides，large-scale production is severely restricted，and it is urgent to seek optimization pathways from the perspective of metabolic mechanisms. Therefore，based on the elucidation of physicochemical properties of umami-enhancing nucleotides，the biosynthetic mechanism，de novo synthesis and salvage synthesis pathways of nucleotides，the interconversion and degradation pathways between AMP and GMP are analyzed， and the metabolic regulation mechanisms are summarized， including allosteric regulation of key enzymes， feedback inhibition of metabolites，gene expression regulation，and dynamic regulation mediated by signaling pathways. In adition，the effects of environmental factors such as temperature，pH value，metal ions on metabolic eficiency are explored. It is expected to provide references for the fine regulationand industrial production of flavor nucleotide metabolism.

Key words：umami-enhancing nucleotide; biosynthesis;metabolic regulation

“鲜味”是2002年被证实的第五种基本风味[]，在提升食物的滋味、丰富味觉、增强食欲、减少食盐摄入量等方面具有积极作用。（剩余17483字）