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Molecular mechanism underlying the effects of multisensory flavor perception on food palatability

Research Project

Project/Area Number 16H03031
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits
Research InstitutionTokyo University of Agriculture

Principal Investigator

MAEHASHI Kenji  東京農業大学, 応用生物科学部, 教授 (20328545)

Co-Investigator(Kenkyū-buntansha) 久保田 紀久枝  東京農業大学, その他部局等, 教授 (90008730)
Project Period (FY) 2016-04-01 – 2019-03-31
Project Status Completed (Fiscal Year 2018)
Budget Amount *help
¥17,290,000 (Direct Cost: ¥13,300,000、Indirect Cost: ¥3,990,000)
Fiscal Year 2018: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2017: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
Fiscal Year 2016: ¥12,870,000 (Direct Cost: ¥9,900,000、Indirect Cost: ¥2,970,000)
Keywords苦味受容体 / 甘味受容体 / うま味受容体 / 苦味抑制 / 茶カテキン / α-エチルグルコシド / セルベースアッセイ / 食品 / シグナル伝達 / 有機化学 / 香気物質 / 味覚受容体 / 香味
Outline of Final Research Achievements

We investigated the effect of odorants on the bitter taste of catechins and sweet-bitter taste of ethyl α-D-glucoside (α-EG). We observed that the threshold levels of cardamom flavor fraction (CFF) significantly suppressed the bitterness of green tea by human sensory evaluation. Additionally, we confirmed the bitterness-suppression effect of CFF against epigallocatechin gallate (EGCg) via a cell-based assay using human bitter receptor (hT2R14)-expressing cells. Furthermore, more significant suppression of EGCg bitterness was observed when the hT2R14-expressing cells were prerinsed with CFF. It has been established that α-EG contributes to the unique flavor of sake, which tastes sweet with a bitter aftertaste. We found that both bitter and sweet receptor-expressing cells responded to α-EG. Our results indicate that α-EG activates not only sweet but also bitter receptors to elicit both sweet and bitter tastes, respectively.

Academic Significance and Societal Importance of the Research Achievements

緑茶に多く含まれるエピガロカテキンガレート(EGCg)は多くの生理機能が知られており特定保健用食品の有効成分として広く利用されているが、その苦渋味によって嗜好性を損なうことが課題となっている。本研究でEGCgの苦味抑制においてカルダモン香気成分の有効性が認められたことは、香りによって味を改良できた例の一つとして食品産業に与えるインパクトは大きい。さらに香りによる味の改良が味覚受容体レベルでの作用である可能性を示す結果が得られたことは、味と香りの複合感覚によるおいしさ向上の分子機構解明の大きな手掛かりとして意義深い。

Report

(4 results)
  • 2018 Annual Research Report   Final Research Report ( PDF )
  • 2017 Annual Research Report
  • 2016 Annual Research Report
  • Research Products

    (3 results)

All 2016 Other

All Int'l Joint Research (1 results) Presentation (2 results) (of which Int'l Joint Research: 1 results)

  • [Int'l Joint Research] Monell Chemical Senses Center(米国)

    • Related Report
      2016 Annual Research Report
  • [Presentation] スパイス香気成分が緑茶カテキンの苦味刺激に及ぼす抑制作用2016

    • Author(s)
      中島香奈・尾関峻輔・中尾暁彦・屋比久廉・前橋健二・久保田紀久枝
    • Organizer
      第60回香料・テルペンおよび精油化学に関する討論会TEAC網走2016
    • Place of Presentation
      東京農業大学オホーツクキャンパス(北海道網走市)
    • Year and Date
      2016-10-29
    • Related Report
      2016 Annual Research Report
  • [Presentation] Sweet and bitter responses of human taste receptors to ethyl α-D-glucoside, a distinctive sweet substance in sake2016

    • Author(s)
      Ren Yabiku, Akihiko Nakao, Kana Nakajima, Yutaka Kashiwagi, Liquan Huang and Kenji Maehashi
    • Organizer
      17th International Symposium on Olfaction and Taste (ISOT2016)
    • Place of Presentation
      PACIFICO Yokohama(神奈川県横浜市)
    • Year and Date
      2016-06-05
    • Related Report
      2016 Annual Research Report
    • Int'l Joint Research

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Published: 2016-04-21   Modified: 2022-01-28  

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