taste information processing mechanism of brain

2016 Fiscal Year Final Research Report

• Project/Area Number: 26350103
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Sendai Shirayuri Women's College
• Principal Investigator: Suzuki Yuichi 仙台白百合女子大学, 人間学部, 教授 (50091707)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 味覚 / 脳 / 苦味 / 塩味 / 舌 / 味覚相互作用

Outline of Final Research Achievements

We investigated taste information processing mechanism of brain, particularly on the inhibition of bitter taste by Na salts. The results showed that application of NaCl on the unilateral side of the tongue reduced the bitterness of quinine applied on the contralateral side, indicating the inhibition of bitterness occurs, at least in part, in the information processing mechanism of the brain. We also found that Na-gluconate is less salty than NaCl, while both reduced the bitterness of bitter melon by a similar degree, indicating that salty taste is not solely due to Na, and that the underlying mechanism of inhibition of bitterness by Na salt is complicated.

Free Research Field

生理学