Molecular mechanisms for astringency recognition of tea polyphenols
| Project/Area Number |
24300252
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Partial Multi-year Fund |
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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 | Kobe Gakuin University (2016)
University of Shizuoka (2012-2015) |
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Principal Investigator |
ISHII TAKESHI 神戸学院大学, 栄養学部, 准教授 (50448700)
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| Co-Investigator(Kenkyū-buntansha) |
新井 映子 静岡県立大学, 食品栄養科学部, 教授 (90134783)
中山 勉 日本獣医生命科学大学, 公私立大学の部局等, 教授 (50150199)
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| Project Period (FY) |
2012-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥19,500,000 (Direct Cost: ¥15,000,000、Indirect Cost: ¥4,500,000)
Fiscal Year 2015: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2014: ¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2013: ¥5,590,000 (Direct Cost: ¥4,300,000、Indirect Cost: ¥1,290,000)
Fiscal Year 2012: ¥7,280,000 (Direct Cost: ¥5,600,000、Indirect Cost: ¥1,680,000)
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| Keywords | 渋味 / 茶ポリフェノール / カテキン類 / テアフラビン類 / 分子間相互作用 / 発現機構 / 苦味 / 苦渋味評価 / 苦渋味抑制素材 / タンパク質凝集 / 生体応答 / 苦渋味抑制 / 酸化 / 分子会合 / 脂質膜蓄積 / 官能試験 / 分子間相互作用解析 / タンパク質凝集能 / 細胞膜結合能 / 会合能 / 渋味抑制素材 |
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| Outline of Final Research Achievements |
Astringency is an important determinant of tea taste and is believed to be caused by aggregation of salivary proteins by polyphenols. But the details of molecular mechanisms for astringency recognition of tea polyphenols remain poorly understood. In this study, we characterized the astringency of tea polyphenols based on the new methods for the interaction of polyphenols with casein and phospholipid membranes. Validity and reliability of these methods on the evaluation of tea astringency were confirmed by the comparison with results of the taste sensor and human sensory evaluations. Based on the results obtained by these methods, we proposed a molecular mechanism for astringency recognition of catechins and theaflavins.
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Report
(6 results)
Research Products
(57 results)
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[Journal Article] A single oral administration of theaflavins increases energy expenditure and the expression of metabolic genes2015
Author(s)
Kudo, N., Arai, Y., Suhara, Y., Ishii, T., Nakayama, T., and Osakabe, N.
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Journal Title
PLoS One
Volume: 10
Issue: 9
Pages: e0137809-e0137809
DOI
Related Report
Peer Reviewed / Open Access
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[Journal Article] Tea polyphenols ameliorate fat storage induced by high-fat diet in Drosophila melanogaster.2015
Author(s)
Kayashima Y., Murata S., Sato M., Matsuura K., Asanuma T., Chimoto J., Ishii T., Mochizuki K., Kumazawa S., Nakayama T., Yamakawa-Kobayashi K
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Journal Title
Biochem. Biophys. Reports
Volume: 4
Pages: 417-424
DOI
Related Report
Peer Reviewed / Open Access / Acknowledgement Compliant
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[Journal Article] The human bitter taste receptor hTAS2R39 is the primary receptor for the bitterness of theaflavins2014
Author(s)
Yamazaki, T., Sagisaka, M., Ikeda, R., Nakamura, T., Matsuda, N., Ishii, T., Nakayama, T., Watanabe, T.
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Journal Title
Biosci. Biotechnol. Biochem.
Volume: 78
Issue: 10
Pages: 1753-1756
DOI
Related Report
Peer Reviewed
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[Journal Article] Structural specificity of electric potentials in the coulometric-array analysis of catechins and theaflavins2014
Author(s)
Matsuura, K., Usui, Y., Kan, T., Ishii, T., and Nakayama, T.
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Journal Title
Journal of Clinical Biochemistry and Nutrition
Volume: 55
Issue: 2
Pages: 103-109
DOI
NAID
ISSN
0912-0009, 1880-5086
Related Report
Peer Reviewed / Open Access / Acknowledgement Compliant
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[Journal Article] Responses to a single dose of different polyphenols on the microcirculation and systemic circulation in rats2014
Author(s)
Aruga, N., Toriigahara, M., Shibata, M., Ishii, T., Nakayama, T., and Osakabe, N.
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Journal Title
J. Funct. Foods
Volume: 10
Pages: 355-363
DOI
Related Report
Peer Reviewed
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[Presentation] EGCG-binding peptides from green tea leaves as bitterness-masking agents2015
Author(s)
Koike, M., Ito, K., Kuroda, Y., Ishii, T., Nakamura, Y., Watanabe, T., and Kawarasaki, Y.
Organizer
The 20th Shizuoka Forum on Health and Longevity
Place of Presentation
静岡市
Year and Date
2015-10-30
Related Report
Int'l Joint Research
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[Presentation] Structural specificity of electric potentials in the coulometric-array analysis of catechins, methylated catechins and theaflavins2014
Author(s)
Nakayama, T., Matsuura, K., Usui, Y., Kan, T., and Ishii, T.
Organizer
27th International Conference on Polyphenols
Place of Presentation
名古屋
Year and Date
2014-09-05
Related Report
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[Presentation] Development of a new soybean-protein derived taste-masking agent that lowers bitterness and/or astringency of tea polyphenols
Author(s)
Shiotani, S., Takahashi, C., Ogawa, M., Shibuya, E., Mitarai, H., Yasui, M., Saito, N., Ito, S., Suzuki, T., Yanai, N., Nakayama, T., and Ishii, T.
Organizer
The 5th International Conference on O-CHA (Tea) Culture and Science
Place of Presentation
静岡
Related Report
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[Presentation] Application of bitterness and/or astringency control material to tea products
Author(s)
Watase, T., Ikegaya, A., Yugami, T., Hakamata, M., Takagi, H., Kamimura, M., Dohi, S., Tanzawa, N., Shiotani, S., Takahashi, C., Suzuki, T., Nakayama, T., and Ishii, T.
Organizer
The 5th International Conference on O-CHA (Tea) Culture and Science
Place of Presentation
静岡
Related Report
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[Presentation] TAS2R39 is a bitter taste receptor for theaflavins
Author(s)
Yamazaki, T., Sagisaka, M., Matsuda, N., Ishii, T., Nakayama, T., and Watanabe, T.
Organizer
The 5th International Conference on O-CHA (Tea) Culture and Science
Place of Presentation
静岡
Related Report
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