| Project/Area Number |
26850207
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Integrative animal science
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| Research Institution | Kyushu University |
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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 |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2015: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2014: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 味覚 / ニワトリ / うま味 / 甘味 / 苦味 / カルシウム味 / 脂味 |
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| Outline of Final Research Achievements |
In this study, we focused on the taste transduction system of chickens. We found that chickens have functional taste systems to detect sweet, umami, bitter, fat, and calcium tastes. We showed that chickens have taste receptors to detect these tastes in oral tissues, and that chickens can judge these taste qualities. Furthermore, we cloned some taste receptor genes from chicken palate or kidney, and identified some agonists of these taste receptors by using calcium imaging method.
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