Investigation on bitter-supressing reagents using a novel bitter sensor
| Project/Area Number |
15K16192
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Takasaki University of Health and Welfare |
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Principal Investigator |
Nagai Toshitada 高崎健康福祉大学, 健康福祉学部, 准教授 (50451844)
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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 |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2017: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Keywords | 苦味 / セルベースアッセイ / 受容体 / 味覚受容体 / Gタンパク質共役型受容体 |
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| Outline of Final Research Achievements |
To establish a bitter sensor for high-throughput evaluation, the easier method with common instruments such as microplate reader was applied in my previous study. In this study, I have improved this method.
First, I found out that dysfunction of a transfected gene was responsible for the low responsibility. The response to bitter tastant salicin was increased to 2.3 times by establishing stably expressed cell lines, and was increased to 1.6 times by modifying transfection condition of the gene. At the end of further modification of transfecting all genes, the response was increased to 22% of that to positive control reagent.
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Report
(4 results)
Research Products
(4 results)
