2012 Fiscal Year Final Research Report
Search for a clue with contact of taste and texture-analysis of physical taste using model lingual epithelial cells
| Project/Area Number |
22300256
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | The University of Tokyo |
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Principal Investigator |
ASAKURA Tomiko 東京大学, 大学院・農学生命科学研究科, 特任教授 (20259013)
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| Co-Investigator(Kenkyū-buntansha) |
FUNAKI Junko 福岡女子大学, 人間・環境学研究科, 准教授 (60219079)
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| Project Period (FY) |
2010 – 2012
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| Keywords | 味覚 / 持続性 / 表面プラズモン共鳴 / 物性 / 受容体 |
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| Research Abstract |
Food texture and tastes have been classified into distinct categories. Taste is evaluated by not only the intensity but also its continuity. We constructed the devise that examines the interaction between lipid bilayer mimicked in taste cell surface and food components. Bitterness is lasting taste among five basic tastes. The bitterness masking compounds were purified from natural cheese. Free fatty acids were identified as key substances of bitterness masking.
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[Journal Article] Human sweet taste receptor mediates acid- induced sweetness of miraculin、Proc.2011
Author(s)
Koizumi, A, Tsuchiya A, Nakajima K, Ito K, Terada T, Shimizu-Ibuka A, Loic, B, Asakura T, Takumi M, Abe k
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Journal Title
Natl. Acad. Sci.
Volume: 108
Pages: 16819-16824
DOI
Peer Reviewed
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[Journal Article] Non- acidic compounds induced the sweetness of neoculin a Taste-Modifying Protein2011
Author(s)
Nakajima, K, Koizumi A, Iizuka K, Ito K, Morita Y, Koizumi T, Asakura T, Shimizu-Ibuka A, Misaka T, Abe K
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Journal Title
Biosci. Biotechnol. Biochem.
Volume: 75
Pages: 1600-1602
DOI
Peer Reviewed
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