Oral receptive mechanism for caloric content which may contribute to the palatability of sweet substances

Research Project

Project/Area Number	23580165
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Research Field	Food science
Research Institution	Ryukoku University (2013-2014) Kyoto University (2011-2012)
Principal Investigator	HANAE Yamazaki 龍谷大学, 法学部, 准教授 (70447895)
Project Period (FY)	2011-04-28 – 2015-03-31
Project Status	Completed (Fiscal Year 2014)
Budget Amount *help	¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000) Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000) Fiscal Year 2012: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000) Fiscal Year 2011: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Keywords	甘味 / 嗜好性 / リック試験 / ショ糖 / 糖尿病 / リック数
Outline of Final Research Achievements	Sucrose causes the higher level of satisfaction in comparison with the other sweet substances. Therefore, it seems difficult to find the perfect sweetener to alternative to sugar. It is supposed that such feeling of contentment is arisen from both signals of sweet stimuli and calories. The purpose of this study was to investigate the contribution of caloric content to the palatability of sucrose and other sweet taste substances. The preference for sugar was significantly different from low calorie sweet substances in various metabolic states such as diabetes. Also, the time point of dopamine release in brain showed in different pattern in each sweet substances. These results suggest that both sweetness and the caloric stimuli in the oral cavity generates the feeling of satisfaction.