Development of the quantitative evaluation method of a salty enhancing effect
| Project/Area Number |
22300258
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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 |
Eating habits, studies on eating habits
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| Research Institution | Nara Women's University |
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Principal Investigator |
UENO Hiroshi 奈良女子大学, 生活環境科学系, 教授 (30241160)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥20,410,000 (Direct Cost: ¥15,700,000、Indirect Cost: ¥4,710,000)
Fiscal Year 2012: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2011: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2010: ¥15,730,000 (Direct Cost: ¥12,100,000、Indirect Cost: ¥3,630,000)
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| Keywords | 塩味増強剤 / GABA / GAD / 対比効果 / 味蕾 / 味覚情報伝達 / 香辛料 / アミノ酸分析 / 減塩食品 / 塩味 / 神経伝達物質 / 味覚 / グルタミン酸デカルボキシラーゼ / γ-アミノ酪酸 / 酵素活性 / 味覚改変 |
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| Research Abstract |
Development of the low-sodium food which does not spoil quality of taste even if it does not add salt is desired. The technique of evaluating the salty enhancing effect from GABA synthesizing enzyme (GAD67) functioning within the III type taste-buds cell which detects a salty taste paying attention to the food composition (spices) which affects GAD67 enzyme activity was developed. It became clear statistically that the food composition which activates GAD67 enzyme activity showed a salty enhancing effect also in sensory analysis. Thereby, the possibility to the low-sodium food using spices has been suggested. Moreover, a possibility of not impairing a taste etc. has set and suggested such low-sodium food as a result of the contrast effect.
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Report
(4 results)
Research Products
(53 results)
