Molecular and neural mechanisms for detection, modulation and transmission of taste signal for fat preference

2015 Fiscal Year Final Research Report

• Project/Area Number: 26670810
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Functional basic dentistry
• Research Institution: Kyushu University
• Principal Investigator: Ninomiya Yuzo 九州大学, 歯学研究科(研究院), 教授 (50076048)
• Co-Investigator(Kenkyū-buntansha): Shigemura Noriatsu 九州大学, 大学院歯学研究院, 准教授 (40336079) ; Yoshida Ryusuke 九州大学, 大学院歯学研究院, 講師 (60380705)
• Project Period (FY): 2014-04-01 – 2016-03-31
• Keywords: 味覚 / 脂質味 / 脂肪酸 / 嗜好 / 高脂肪食 / 耽溺性

Outline of Final Research Achievements

The present study investigated molecular and neural mechanisms of detection, modulation and transmission of taste signals for fat preference. The results showed that there exists selective neural pathway for fatty acids in mice, that some of taste fibers best responding to sweet, umami or Ca are also sensitive to fatty acids, and that sweet-suppressive effect by leptin in diet-induced obese mice decreases with increasing circulating leptin which in turn reciprocally increase sweet-enhancing effect by endocannabinoids (eCBs). In another aspect, repeated stimulation with mixture of sugar and fatty acids gradually increase taste responses to the mixture. This enhancement of responses by repeated stimulations was abolished by eCB receptor blockage, suggesting involvement of eCB in the enhancement. Collectively, taste enhancement of sugar by mixing fatty acids may lead to behavioral preference for the mixture, thereby potential facilitation of development of obesity.

Free Research Field

医歯薬学