2014 Fiscal Year Final Research Report
Specification of sour taste receptior in human level by sour taste modifier and analysis of structiral corerationship
| Project/Area Number |
24501006
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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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 | Chubu University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
UKAWA Shinya 名古屋市立大学, 大学院医学研究科, 教授 (20326135)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Keywords | 酸味受容体 / 酸味抑制 / 酸味増強 / 味覚修飾 / パッチクランプ法 / 電気生理学的測定 |
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| Outline of Final Research Achievements |
ASICs(acid-sensing ion channel:1a,1b,2a,2b,3),PKD1L3 and PKD2L1 genes, which are candidates of sour taste receptor, were expressed individually or simultaneously in oocyte of Xenopus laevis. Resulting oocytes expressed ASIC1a or/and 1b genes were used for electrophysiological assay as sensor in order to screen sunstances able to decline or increase sour taste. As the result, effectiveness of decline on sour taste were observed in dialyzed fraction of natto A , wheet miso, rice miso, isoflavone and emulsion layer of culture broth of hydrocarbon-utilizing bacterium using membrane with pour size of molecular weight of 3,500. In contrast, effectiveness of increase on sour taste was observed in dialyzed fraction of natto B using same membrane.
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| Free Research Field |
応用微生物学、発酵生産、食品栄養科学、食品衛生学
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