Establishment of experimental model of eating-experience induced modification of taste palatability and analysis of its occurrence factor
| Project/Area Number |
26712014
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| Research Category |
Grant-in-Aid for Young Scientists (A)
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| Allocation Type | Partial Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | The University of Tokyo |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥24,700,000 (Direct Cost: ¥19,000,000、Indirect Cost: ¥5,700,000)
Fiscal Year 2015: ¥8,060,000 (Direct Cost: ¥6,200,000、Indirect Cost: ¥1,860,000)
Fiscal Year 2014: ¥16,640,000 (Direct Cost: ¥12,800,000、Indirect Cost: ¥3,840,000)
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| Keywords | 食経験 / 味覚 / 嗜好性 |
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| Outline of Final Research Achievements |
This study was aimed to elucidate the mechanism that mediates taste palatability modification by eating experience. First, we attempted to identify the growth stages that are important in the formation of taste palatability. Modification of taste palatability by taste stimulus was observed at all stages of growth. Next, we investigated whether the taste system in the oral cavity is involved in the palatability modification. Eating experience did not affect either taste responses to taste stimuli or expression of taste-related genes. These results suggest that the central nervous system is involved in the modification of taste palatability induced by eating experience.
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Report
(3 results)
Research Products
(6 results)
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[Journal Article] シナプスを介した酸味の情報伝達2016
Author(s)
成川真隆、三坂巧
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Journal Title
KAGAKU TO SEIBUTSU
Volume: 54
Issue: 4
Pages: 246-247
DOI
NAID
ISSN
0453-073X, 1883-6852
Related Report
Peer Reviewed
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