2013 Fiscal Year Final Research Report

The Alteration of Taste Organs Induced by Continuous Casein Restriction.

Research Project

Project/Area Number	24791974
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Multi-year Fund
Research Field	Morphological basic dentistry
Research Institution	Osaka Dental University
Principal Investigator	UEDA Katsura 大阪歯科大学, 歯学部, 講師 (50448106)
Research Collaborator	INUI Chizuko 大阪歯科大学, 歯学部, 助教 (00419459)
Project Period (FY)	2012-04-01 – 2014-03-31
Keywords	栄養 / 味覚 / 発育 / カゼイン
Research Abstract	To investigate the effects of continuous protein restriction from the embryonic days on the taste preference, we performed two-bottle taste preference test on the dietary casein restricted rats (CR) and rats Fed by normal food (Control). We examined the preference for salty (0.1M NaCl solution), sweet (0.5M sucrose, 5mM Saccharin), bitter (0.04M QHCl) and umami taste (0.1M MSG, 0.1M IMP, 0.1M MSG+0.1M IMP) versus distilled water. CR group prefer saccharin much more than Control group. In addition, CR group did not prefer simple substance of IMP compared with Control group. These results suggest that continuous casein restriction at the developmental period may bring some alterations on taste preference and ingestive behaviors. These results were presented at the 47th annual meeting of the Association for the Study of Taste and Smell and were published in Vol. 20(3) of the Journal of the Association for the Study of Taste and Smell.

(2 results)