2012 Fiscal Year Final Research Report
Search for genes related to taste substances using DNA microarray analysis
| Project/Area Number |
23650462
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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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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| Project Period (FY) |
2011 – 2012
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| Keywords | DNAマイクロアレイ / 味 / 大豆 / 米 |
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| Research Abstract |
Above 70% of storage proteins of soybean were composed with-coglycinine and glycinine. Characterisation of seed components and global gene expression analysis was performed with most-glycinne-deficient cultivar, Nanahomare.The constituents of seed were almost the same as those of control cultivar, Tmahomare,but free amino acid contents were highly increased in Nanahomare. The gene expression in developing seeds were not so different. Some seed maturation proteins and two stress related genes, glutathione S-transferase and ascorbate peroxidase, were more expressed in Nanahomare.
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[Journal Article] Non-acidic compounds induced the sweetness of neoculin a Taste-Modifying Protein、Biosci2011
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
Biotechnol. Biochem
Volume: 75
Pages: 1600-1602
DOI
Peer Reviewed
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