Involvement of GPR91 in the perception of the umami-like shellfish taste of succinate

Succinate is a key component of the characteristic umami-like taste of shellfish, which is similar to the umami taste elicited by glutamate, but is slightly more persistent and astringent. The taste receptors involved in the perception of succinate currently remain unknown. Therefore, we herein attempted to identify the taste receptors for succinate. We investigated whether cells heterologously expressing receptors associated with umami taste or succinate were activated by succinate and selected GPR91 as a candidate receptor. To verify the contribution of GPR91 to taste perception, the relationship between GPR91 activation and sensory activity was assessed using receptor assays and sensory evaluations. Our results suggest that the taste of succinate depends on the activation of GPR91. We propose that GPR91 functions as a gustatory receptor involved in the perception of the umami-like shellfish taste of succinate. • Succinate did not activate three known umami taste receptors such as TAS1R-TAS1R3. • Succinate activated GPR91 at concentrations below the reported taste threshold. • A correlation was observed between GPR91 agonist activity and tastant activity. • The taste intensity of succinate was attenuated with the GPR91 antagonist.