| Project/Area Number |
21390494
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Functional basic dentistry
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| Research Institution | Tohoku University |
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Principal Investigator |
WAKAMORI Minoru 東北大学, 大学院・歯学研究科, 教授 (50222401)
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| Co-Investigator(Kenkyū-buntansha) |
YOSHIDA Takashi 東北大学, 大学院・歯学研究科, 助教 (30455795)
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| Co-Investigator(Renkei-kenkyūsha) |
MORI Yasuo 京都大学, 大学院・工学研究科, 教授 (80212265)
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥18,200,000 (Direct Cost: ¥14,000,000、Indirect Cost: ¥4,200,000)
Fiscal Year 2011: ¥5,720,000 (Direct Cost: ¥4,400,000、Indirect Cost: ¥1,320,000)
Fiscal Year 2010: ¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2009: ¥7,020,000 (Direct Cost: ¥5,400,000、Indirect Cost: ¥1,620,000)
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| Keywords | パッチクランプ法 / TRPM5 / TRPV1 / チャネル / 口腔感覚 / カプサイシン受容体 |
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| Research Abstract |
Fat is one of the three major nutrients but it is not a sapid substance which activates one of the five basic tastes, sweet, bitter, sour, salt, and umami. However, we have experience that fat changes the taste of dishes largely. Transient receptor potential M5(TRPM5)channel is not a receptor of the five basic tastes but it is gated after stimulation of the gustducin-coupled receptors for sweet, bitter, and umami. We analyzed the electrophysiological and pharmacological properties of TRPM5 channel. TRPM5 channel was not activated by fatty acids, but modulated by fatty acids.
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