Study for design of artificial fats based on analysis of cephalic signal of fats
| Project/Area Number |
25292071
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Partial 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 (2015)
Kyoto University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥17,290,000 (Direct Cost: ¥13,300,000、Indirect Cost: ¥3,990,000)
Fiscal Year 2015: ¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2014: ¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2013: ¥7,280,000 (Direct Cost: ¥5,600,000、Indirect Cost: ¥1,680,000)
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| Keywords | 嗜好性 / 油脂 / 脂肪酸 / 頭相 / 油脂酸化生成物 / 嗅覚 / fatty acid / palatability / cephalic / dietary fat / cooking / 頭相信号 |
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| Outline of Final Research Achievements |
The palatability of fat is an important topic for research on food products, as it is challenging to think of how to develop food products without fat that nevertheless appeal to the taste preferences of contemporary consumers. However, the excessive intake of fat has contributed to increases in obesity and lifestyle-related diseases. In the present study, I showed that a relatively small amount of fatty acids can substitute for the stimulus of fat on the tongue as an antagonist for putative fat receptor. Moreover,the flavor of fatty acids and volatile compounds derived from fats signal the chemical presence of fats that contributes to the sensation of deliciousness, stimulating the recall of memories of eating fatty foods.
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Report
(4 results)
Research Products
(9 results)
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[Journal Article] Mechanisms Involved in Guiding the Preference for Fat Emulsion Differ Depending on the Concentration2015
Author(s)
Sakamoito K, Matsumura S, Okafuji Y, Eguchi A, Lee S, Adachi S, Fujitani M, Tsuzuki S, Inoue K, Fushiiki T
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Journal Title
Journal of Nutritional Science and Vitaminology
Volume: 61
Issue: 3
Pages: 247-254
DOI
NAID
ISSN
0301-4800, 1881-7742
Related Report
Peer Reviewed / Open Access / Int'l Joint Research / Acknowledgement Compliant
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