A long‐standing culinary practice is to sprinkle a little salt on fruits such as watermelon, tomatoes or cantaloupe to make them taste sweeter. In the current issue of Acta Physiologica, Yasumatsu et al. ¹ describe a likely mechanism for this phenomenon. They report for the first time that the sodium‐glucose cotransporter 1 (SGLT1) is expressed in the apical membrane of sweet‐sensitive taste cells and is an important contributor to the taste of glucose‐containing sugars.

中文翻译：

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为什么低浓度的盐会增强甜味。

长期以来的烹饪习惯是在西瓜、西红柿或哈密瓜等水果上撒一点盐，使它们尝起来更甜。在最新一期的 Acta Physiologica 中，Yasumatsu 等人。^{图 1}描述了这种现象的可能机制。他们首次报道了钠-葡萄糖协同转运蛋白 1 (SGLT1) 在甜味敏感味觉细胞的顶膜中表达，并且是对含葡萄糖的糖的味道做出重要贡献。