| Budget Amount *help |
¥17,550,000 (Direct Cost: ¥13,500,000、Indirect Cost: ¥4,050,000)
Fiscal Year 2018: ¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2017: ¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2016: ¥6,630,000 (Direct Cost: ¥5,100,000、Indirect Cost: ¥1,530,000)
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| Outline of Final Research Achievements |
We carried out a screening to identify compounds contributing to the taste enhancer/suppressor using the taste receptor-expressing cultured cells, and successfully characterized several compounds. In this study, methional, including an ordinary foods such as soy sauce, cheese and tomato, has been shown that it acts as an enhancer of umami taste. The detailed molecular mechanisms of methional have also been indicated, and this result may be applicable for elucidating the molecular mechanisms underlying ligand recognition by other receptors.
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