| Project/Area Number |
15K15043
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Environmental physiology(including physical medicine and nutritional physiology)
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| Research Institution | Meikai University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
YOKOSUKA Makoto 日本獣医精米科学大学, 獣医学部, 教授 (90280776)
MIZOGUCHI Naoko 明海大学, 歯学部, 助教 (00548919)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2016: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2015: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
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| Keywords | in vivoイメージング / 脂味 / 島皮質 / 味覚情報処理 / フラビン / 唾液リパーゼ / von Ebner腺 / 脂肪酸 / in vivo光学イメージング / フレーバー / 味質 / 脂質味 / リパーゼ / 味覚野 / フラビン蛋白蛍光イメージング / 風味 / 光学イメージング計測 |
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| Outline of Final Research Achievements |
We investigated the possibility that lipase contained in saliva liberates fatty acid from triacylglycerol in food and regulates sensitivity of fat-taste.
We established an analytical system using an in vivo flavoprotein fluorescence imaging technique and the taste stimulator, and neural responses were detected in the primary gustatory cortex by the application of olive oil. The response to the fat-stimulation was appeared not only in the gustatory cortex but also in the piriform (olfactory) cortex, indicating the possibility that the fat-taste is recognized as a complex sensation in the brain. It was also revealed that the addition of fatty acid (oleic acid) to olive oil increased the elicited-response and expanded responsive area to the fat-stimulation. These results are first evidences indicating that the fatty acid enhances the intracortical response of fat.
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