味覚と栄養―嗜好性の形成の仕組み―

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  • Taste and Nutrition -Central Mechanism of Preference Change under Nutritional Disorders-
  • ミカク ト エイヨウ シコウセイ ノ ケイセイ ノ シクミ

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Everyday we eat various foods and receive taste sensations that yield nutritional information and aid in the efficient digestion of food. When animals detect a bitter or sour-tasting food, they exercise caution because foods with these tastes are often toxic or spoiled. They may even stop eating or may vomit the food. However foods having a familiar or pleasant taste may be swallowed without caution. In general, foods having sweetness, moderate saltiness, or umami taste elicited by amino acid, glutamate, inosinate or some kind of nucleotides, are palatable, but those that are sour and bitter are usually avoided. The sense of taste plays an important role in detecting food containing required nutrients, and in predicting proper digestion and metabolism for the homeostatic control of each nutrient. Taste preferences are altered to reflect physiological needs for each nutrient and to support the recovery from nutritional disorders. The central mechanism involved in both recognition for and adaptation to a deficient essential nutrient, i.e. L-lysine, has been unveiled and shows that the feeding center in the hypothalamus is a primary center nucleus to induce a neuronal plasticity responding to dietary intake of deficient nutrient intake both centrally in the brain, and peripherally, such as in the sense of taste and its concentration change. Changing taste preferences may act as an alarm, signaling protein malnutrition for saltiness or metabolic adult disease, such as hypertension for saltiness, diabetes for sweetness, etc.

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