Oral receptive mechanism for caloric content which may contribute to the palatability of sweet substances
| Project/Area Number |
23580165
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Ryukoku University (2013-2014)
Kyoto University (2011-2012) |
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Principal Investigator |
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| Project Period (FY) |
2011-04-28 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| 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)
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| Keywords | 甘味 / 嗜好性 / リック試験 / ショ糖 / 糖尿病 / リック数 |
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| 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.
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Report
(5 results)
Research Products
(2 results)
