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タイトル: | Nerve and Behavioral Responses of Mice to Various Umami Substances |
著者: | NARUKAWA, Masataka MORITA, Kanako UEMURA, Masahide KITADA, Ryo OH, Seong-Hee HAYASHI, Yukako |
著者名の別形: | 林, 由佳子 |
キーワード: | umami synergy gustatory nerve response 48-h 2-bottle preference test conditioned taste aversion test |
発行日: | Nov-2011 |
出版者: | Japan Society for Bioscience, Biotechnology, and Agrochemistry |
誌名: | Bioscience, Biotechnology, and Biochemistry |
巻: | 75 |
号: | 11 |
開始ページ: | 2125 |
終了ページ: | 2131 |
抄録: | Food contains various taste substances. Among them, umami substances play an important role with regard to the perception of the taste of food, but, few studies have examined the taste characteristics of representative umami substances other than monosodium L-glutamate (MSG). By conducting mouse behavioral studies (the 48-h 2-bottle preference test and the conditioned taste aversion test) and assessing gustatory nerve responses, we investigated the taste characteristics of unique umami substances, including sodium succinate, L-theanine, betaine, and the enantiomer of MSG, D-MSG. Furthermore, we examined the synergy of umami with inosine 5′-monophoshate (IMP). In the case of the mice, sodium succinate had an umami taste and showed strong synergy with IMP. L-Theanine showed synergy with IMP but did not have an umami taste without IMP. In contrast, betaine did not have an umami taste or synergy with IMP. D-MSG might have weak synergy with IMP. |
著作権等: | © 2011 by Japan Society for Bioscience, Biotechnology, and Agrochemistry |
URI: | http://hdl.handle.net/2433/177000 |
DOI(出版社版): | 10.1271/bbb.110401 |
PubMed ID: | 22056436 |
関連リンク: | https://www.jstage.jst.go.jp/article/bbb/75/11/75_110401/_article |
出現コレクション: | 学術雑誌掲載論文等 |
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