Reduction of salt requirement by GABA-enriched salt studied by taste-signaling mechanisms

2015 Fiscal Year Final Research Report

• Project/Area Number: 24650484
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: Kyoto Bunkyo Junior College
• Principal Investigator: MORI MINAKO 京都文教短期大学, 食物栄養学科, 准教授 (30469530)
• Co-Investigator(Kenkyū-buntansha): UENO HIROSHI 龍谷大学, 農学部・資源生物科学科, 教授 (30241160)
• Co-Investigator(Renkei-kenkyūsha): TANAKA KEIKO 京都文教短期大学, 食物栄養学科, 教授 (90450098)
• Project Period (FY): 2012-04-01 – 2016-03-31
• Keywords: 減塩 / GABA / 味覚センサー / 官能評価

Outline of Final Research Achievements

Reducing dietary salt intake without sacrificing the flavor of food or quality of life of patients requiring a reduction in salt intake is an important topic for research. Our study determined the usefulness of the saltiness enhancement action by additives that allow saltiness to be strongly tasted, despite reduction in the amount of dietary salt, and a taste sensor-based taste analysis revealed that γ-aminobutyric acid (GABA)-rich Gabaron tea and broccoli sprouts induced a strong sensation of saltiness. Human sensory assessments also revealed a similar strong sensation of saltiness, comparable to that by 0.9% salt water. The addition of GABA-rich substances to saltwater augments the saltiness, thus suggesting the possibility of reducing dietary salt intake without compromising on the flavor.

Free Research Field

栄養教育