It contains a hydrogenase that can produce energy by oxidizing molecular hydrogen (H2) made by intestinal bacteria. It produces oxidase, catalase, and urease. H. pylori possesses five major outer membrane protein  families. The largest family includes known and putative adhesins. The other four families are porins, iron transporters, flagellum-associated proteins, and proteins of unknown function. Like other typical Gram-negative bacteria, the outer membrane of H. pylori consists of phospholipids and lipopolysaccharide (LPS). The O antigen of LPS may be fucosylated and mimic Lewis blood group antigens found on the gastric epithelium. The outer membrane also contains cholesterol glucosides, which are present in few other bacteria. Genome
Helicobacter pylori consists of a large diversity of strains, and hundreds of genomes have been completely sequenced. The genome of the strain "26695" consists of about 1.7 million base pairs, with some 1,576 genes. The pan-genome, that is a combined set of 30 sequenced strains, encodes 2,239 protein families (orthologous groups, OGs). Among them, 1,248 OGs are conserved in all the 30 strains, and represent the universal core. The remaining 991 OGs correspond to the accessory genome in which 277 OGs are unique (i.e., OGs present in only one strain). Transcriptome
In 2010, Sharma et al. presented a comprehensive analysis of transcription at single-nucleotide resolution by differential RNA-seq that confirmed the known acid induction of major virulence loci, such as the urease (ure) operon or the cag pathogenicity island (see below).
Nonetheless, glutamate by itself does not elicit an intense umami taste. The mixing of glutamate with nucleotides inosine-5-monophosphate (IMP) or guanosine-5-monophosphate (GMP) enhances the taste of umami; T1R1 and T1R3 respond primarily to mixtures of glutamate and nucleotides. While research has shown that this synergism occurs in some animal species with other amino acids, studies of human taste receptors show that the same reaction only occurs between glutamate and the selected nucleotides. Moreover, sodium in monosodium glutamate may activate glutamate to produce a stronger umami taste.Two hypotheses for the explanation of umami taste transduction have been introduced: the first posits that the umami taste is transduced by an N-methyl-D-aspartate (NMDA) type glutamate ion channel receptor; the second posits that the taste is transduced by a metabotropic type glutamate receptor (taste-mGluR4). The metabotropic glutamate receptors such as mGluR4 and mGluR1 can be easily activated at glutamate concentration levels found in food. Sources
Natural occurrence
Glutamate is ubiquitous in biological life. It is found naturally in all living cells, primarily in the bound form as a constituent of proteins. Only a fraction of the glutamate in foods is in its "free" form, and only free glutamate produces an umami flavor in foods. The savory flavor of tomatoes, fermented soy products, yeast extracts, certain sharp cheeses, and fermented or hydrolyzed protein products (such as soy sauce and fermented bean paste) is partially due to the presence of free glutamate ions. Asia
Japanese cuisine originally used broth made from kombu (kelp) to produce the umami taste in soups.