{"id":8794,"date":"2022-12-15T10:41:00","date_gmt":"2022-12-15T09:41:00","guid":{"rendered":"https:\/\/prahaskolska.200.solutions\/?p=8794"},"modified":"2022-12-12T19:44:42","modified_gmt":"2022-12-12T18:44:42","slug":"jak-jsme-objevili-chut-umami","status":"publish","type":"post","link":"https:\/\/prahaskolska.200.solutions\/?p=8794","title":{"rendered":"Jak jsme objevili chu\u0165 umami?<\/strong>"},"content":{"rendered":"\n

Lidstvo po stalet\u00ed \u017eilo s pojmy sladk\u00e9, slan\u00e9, ho\u0159k\u00e9 a kysel\u00e9. Chu\u0165 mami se v\u0161ak skr\u00fdvala mimo na\u0161e zorn\u00e1 pole. Tajemstv\u00ed p\u00e1t\u00e9 chuti odhalil a\u017e japonsk\u00fd chemik Kikunae Ikeda<\/strong> v roce 1908.<\/strong><\/p>\n\n\n\n

Ikeda se zab\u00fdval v\u00fdvarem z mo\u0159sk\u00fdch \u0159as a su\u0161en\u00fdch ryb\u00edch vlo\u010dek, kter\u00e9mu se \u0159\u00edk\u00e1 da\u0161i. Da\u0161i m\u00e1 velmi specifickou chu\u0165 – teplou, chutnou, pikantn\u00ed. Ikeda se pomoc\u00ed pracn\u00fdch a zdlouhav\u00fdch separac\u00ed v chemick\u00e9 laborato\u0159i sna\u017eil izolovat molekuly, kter\u00e9 stoj\u00ed za jeho charakteristickou chut\u00ed. Byl si jist\u00fd, \u017ee existuje ur\u010dit\u00e1 souvislost mezi tvarem molekuly a chu\u0165ov\u00fdm vjemem, kter\u00fd vyvol\u00e1v\u00e1 u \u010dlov\u011bka. Proto\u017ee se v\u0161ak jednalo o dobu teprve n\u011bkolik let po p\u0159elomu 19. a 20. stolet\u00ed, neexistovalo je\u0161t\u011b mnoho d\u016fkaz\u016f, kter\u00e9 by tuto my\u0161lenku potvrdily.<\/p>\n\n\n\n

Nakonec se Ikedovi poda\u0159ilo z mo\u0159sk\u00fdch \u0159as v da\u0161i izolovat d\u016fle\u017eitou chu\u0165ovou molekulu: aminokyselinu glutam\u00e1t, kl\u00ed\u010dov\u00fd stavebn\u00ed prvek b\u00edlkovin. Ve sv\u00e9 pr\u00e1ci z roku 1909 profesor Tokijsk\u00e9 c\u00edsa\u0159sk\u00e9 univerzity navrhl, \u017ee pikantn\u00ed pocit vyvolan\u00fd glutam\u00e1tem by m\u011bl b\u00fdt jednou ze z\u00e1kladn\u00edch chut\u00ed, kter\u00e9 dod\u00e1vaj\u00ed n\u011b\u010demu chu\u0165. Nov\u00e1 chu\u0165 tedy m\u011bla b\u00fdt na stejn\u00e9 \u00farovni jako sladk\u00e1, kysel\u00e1, ho\u0159k\u00e1 a slan\u00e1. Nazval ji \u201e<\/strong><\/em>umami“<\/strong>, co\u017e je zkomolenina japonsk\u00e9ho slova znamenaj\u00edc\u00edho \u201e<\/em>lahodn\u00fd“.<\/p>\n\n\n\n

Nelze ov\u0161em \u0159\u00edci, \u017ee by se jeho n\u00e1pad tehdy setkal s bou\u0159liv\u00fdm potleskem koleg\u016f z cel\u00e9ho sv\u011bta, jeliko\u017e jeho \u010dl\u00e1nek z\u016fstal v japon\u0161tin\u011b a\u017e do roku 2002. Chu\u0165 umami se rovn\u011b\u017e chov\u00e1 trochu jinak ne\u017e ostatn\u00ed. Neposiluje se line\u00e1rn\u011b s vy\u0161\u0161\u00ed hladinou glutam\u00e1tu a dal\u0161\u00edch l\u00e1tek, kter\u00e9 ji vyvol\u00e1vaj\u00ed, tak jako sladkost. \u201eJedn\u00e1 se o dva zcela odli\u0161n\u00e9 typy chut\u00ed,<\/em>“ poznamen\u00e1v\u00e1 Ikeda ve sv\u00e9 pr\u00e1ci. \u201eKdyby se tyto l\u00e1tky daly p\u0159irovnat k barv\u011b, umami by byla \u017elut\u00e1 a sladkost \u010derven\u00e1<\/em>.“ V on\u00e9 dob\u011b \u0161lo o velmi nestandardn\u00ed v\u011bdeck\u00fd po\u010din.<\/p>\n\n\n\n

O v\u00edce ne\u017e sto let pozd\u011bji v\u0161ak v\u011bdci na cel\u00e9m sv\u011bt\u011b uzn\u00e1vaj\u00ed, \u017ee umami je skute\u010dn\u00e1 a stejn\u011b d\u016fle\u017eit\u00e1 chu\u0165 jako ostatn\u00ed. Neobjevuje se jen v mo\u0159sk\u00fdch \u0159as\u00e1ch: umami n\u00e1m dod\u00e1vaj\u00ed raj\u010data, maso, v\u00fdvary, s\u00fdry a mnoho dal\u0161\u00edch potravin. Chu\u0165, kter\u00e1 byla tolik let skryta p\u0159ed zraky ve\u0159ejnosti, se nakonec do\u010dkala uzn\u00e1n\u00ed.<\/p>\n\n\n\n

V pr\u016fb\u011bhu desetilet\u00ed za\u010dali v\u011bdci d\u00e1vat dohromady teorii o fungov\u00e1n\u00ed umami. S ka\u017ed\u00fdm nov\u00fdm poznatkem se Ikedovo tvrzen\u00ed st\u00e1valo jasn\u011bj\u0161\u00edm. V\u011bdci nap\u0159\u00edklad identifikovali dv\u011b dal\u0161\u00ed molekuly, kter\u00e9 mohou vyvol\u00e1vat tento vjem: inosin\u00e1t, kter\u00fd stoj\u00ed za umami ryb\u00edch vlo\u010dek bonito, a guanyl\u00e1t, kter\u00fd stoj\u00ed za umami su\u0161en\u00fdch hub shitake. Zaj\u00edmav\u00e9 je, \u017ee \u00fa\u010dinek p\u0159\u00edtomnosti t\u011bchto dvou molekul v jednom pokrmu je synergick\u00fd. Z v\u00fdvaru obsahuj\u00edc\u00edho jak bonito vlo\u010dky (inosin\u00e1t), tak mo\u0159sk\u00e9 \u0159asy (glutam\u00e1t) z\u00edsk\u00e1te mnohem v\u00edce umami ne\u017e z obou samotn\u00fdch. Podobn\u00fd \u00fa\u010dinek m\u00e1 i va\u0159en\u00ed hov\u011bz\u00edho masa s raj\u010daty.<\/p>\n\n\n\n

N\u011bkte\u0159\u00ed lid\u00e9 se domn\u00edvali, \u017ee umami je mo\u017en\u00e1 jen druh slanosti. Koneckonc\u016f, \u010dasto se s t\u00edmto vjemem objevovala ve shod\u011b. V\u011bdci v\u0161ak zjistili, \u017ee odebr\u00e1n\u00ed l\u00e1tky vyvol\u00e1vaj\u00edc\u00ed umami skute\u010dn\u011b dramaticky zm\u011bnilo vn\u00edm\u00e1n\u00ed. P\u0159i bli\u017e\u0161\u00edm pohledu na nervy vys\u00edlaj\u00edc\u00ed zpr\u00e1vy z \u00fast do mozku se uk\u00e1zalo, \u017ee umami a s\u016fl funguj\u00ed prost\u0159ednictv\u00edm r\u016fzn\u00fdch iontov\u00fdch kan\u00e1l\u016f. Velk\u00fd pod\u00edl na uzn\u00e1n\u00ed Ikedov\u00fdch poznatk\u016f m\u011bl pravd\u011bpodobn\u011b objev, kter\u00fd tvrd\u00ed, \u017ee v chu\u0165ov\u00fdch poh\u00e1rc\u00edch existuj\u00ed specifick\u00e9 receptory zachycuj\u00edc\u00ed aminokyseliny.<\/p>\n\n\n\n

Zdroj obr\u00e1zku: Obr\u00e1zek u\u017eivatele Pf\u00fcderi ze slu\u017eby Pixabay<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Lidstvo po stalet\u00ed \u017eilo s pojmy sladk\u00e9, slan\u00e9, ho\u0159k\u00e9 a kysel\u00e9. Chu\u0165 mami se v\u0161ak skr\u00fdvala mimo na\u0161e zorn\u00e1 pole. Tajemstv\u00ed p\u00e1t\u00e9 chuti odhalil a\u017e japonsk\u00fd chemik Kikunae Ikeda v roce 1908. Ikeda se zab\u00fdval v\u00fdvarem z mo\u0159sk\u00fdch \u0159as a su\u0161en\u00fdch ryb\u00edch vlo\u010dek, kter\u00e9mu se \u0159\u00edk\u00e1 da\u0161i. Da\u0161i m\u00e1 velmi specifickou chu\u0165 – teplou, chutnou, pikantn\u00ed. […]<\/p>\n","protected":false},"author":25,"featured_media":8795,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_breakdance_hide_in_design_set":false,"_breakdance_tags":"","footnotes":""},"categories":[62,51,46],"tags":[],"class_list":["post-8794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-historie","category-spolecnost","category-studentske-zpravodajstvi"],"acf":[],"_links":{"self":[{"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=\/wp\/v2\/posts\/8794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8794"}],"version-history":[{"count":1,"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=\/wp\/v2\/posts\/8794\/revisions"}],"predecessor-version":[{"id":8796,"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=\/wp\/v2\/posts\/8794\/revisions\/8796"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=\/wp\/v2\/media\/8795"}],"wp:attachment":[{"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prahaskolska.200.solutions\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}