Novel interaction analysis of food components and screening of taste modifier.

2016 Fiscal Year Final Research Report

• Project/Area Number: 25242012
• Research Category: Grant-in-Aid for Scientific Research (A)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits
• Research Institution: The University of Tokyo
• Principal Investigator: ASAKURA TOMIKO 東京大学, 大学院農学生命科学研究科(農学部), 特任教授 (20259013)
• Co-Investigator(Kenkyū-buntansha): 永井 俊匡 高崎健康福祉大学, 健康福祉学部, 講師 (50451844)
• Project Period (FY): 2013-04-01 – 2017-03-31
• Keywords: 食品 / 塩味 / 成分間相互作用 / 苦味

Outline of Final Research Achievements

Human ENaC (hENaC) is a candidate of salty taste receptor. High throughput screening of hENaC activation molecules was constructed. From about 4000 compounds, 4 molecules are extracted as a hENaC activation compound. Besides, a novel salty taste enhancer was synthesized by organic synthesis. We previously found free fatty acid suppresses the bitter taste and revealed the mechanism of bitterness suppression by fatty acid. Fatty acids interact directly with bitter substances through hydrogen bonds and hydrophobic interactions to form insoluble binary complexes that mask bitterness.

Free Research Field

食品科学、食生活