How taste-preference is affected by nutritional status?

• Project/Area Number: 15K14733
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Food science
• Research Institution: Kobe University
• Principal Investigator: Aihara Yoshiko 神戸大学, 農学研究科, 助教 (30620877)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Project Status: Completed (Fiscal Year 2017)
• Budget Amount: ¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000); Fiscal Year 2016: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000); Fiscal Year 2015: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
• Keywords: 味覚 / メダカ / 栄養 / 摂食行動

Outline of Final Research Achievements

Change of autophagic activity was observed in liver of medaka fish (Oryzias latipes) prepared after different fasting time period. Effect of amino acids was tested using a newly developed artificial food, to show only single amino acid (L-Ala、L-Arg、or L-Pro) was enough to alter autophagic activity. These result provide a new measurement for nutritional status in medaka fish, and help to investigate biological mechanism for nutrient requiring.