2010 Fiscal Year Final Research Report

Contribution of caloric content to the palatability of sucrose

Research Project

Project/Area Number	21780124
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Single-year Grants
Research Field	Food science
Research Institution	Kyoto University
Principal Investigator	YAMAZAKI Hanae Kyoto University, 大学院・農学研究科, 助教 (70447895)
Project Period (FY)	2009 – 2010
Keywords	ショ糖 / 甘味物質 / 嗜好性 / エネルギー
Research Abstract	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. It is also well-known that the alteration in energy metabolism affect the preference and the sensitivity of sweet taste. The purpose of this study was to investigate the contribution of caloric content to the palatability of sucrose and other sweet taste substances by using diabetic animals. The preference for sugar was significantly increased in diabetic animals and the results suggest that the caloric stimuli generates the feeling of satisfaction not only by post-ingestion but also within the oral cavity.

(1 results)