Why Is Fat so Tasty? Chemical Reception of Fatty Acid on the Tongue

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著者

    • Inoue Kazuo INOUE Kazuo
    • Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
    • Fushiki Tohru FUSHIKI Tohru
    • Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

抄録

Fatty foods are very palatable. Most mammals, including humans, prefer high-fat food to low-fat food. Neuropeptides and neurotransmitters, which are related to the hedonic or aversive response in the brain, are released after a basic tastant (i.e., sweet, sour, salty, bitter or umami) is accepted by the taste receptors in the taste bud cells. In addition, recent evidence suggests that dietary fat, especially free fatty acids, may be perceived chemically in taste bud cells as well as the basic tastant. Recently, it was suggested that longchain fatty acids accepted into CD36/FAT, a long-chain fatty acid transporter, in circumvallate papillae of the tongue play an extremely important role in the palatability of dietary fat. In this review, we describe the studies on the reception of fatty acids in the oral cavity, and on the signal transmission from the oral cavity to the brain. We hypothesize that long-chain fatty acids are recognized on the tongue, and then neuropeptides and neurotransmitters such as β-endorphin and dopamine are released in the brain. We suggest that this knowledge is one of the mechanisms of the palatability of dietary fat.

収録刊行物

  • Journal of nutritional science and vitaminology   [巻号一覧]

    Journal of nutritional science and vitaminology 53(1), 1-4, 2007-02  [この号の目次]

    日本ビタミン学会

参考文献:  35件

各種コード

  • NII論文ID(NAID)
    110006224279
  • NII書誌ID(NCID)
    AA00703822
  • 本文言語コード
    ENG
  • 資料種別
    REV
  • ISSN
    03014800
  • NDL 記事登録ID
    8677458
  • NDL 雑誌分類
    ZR2(科学技術--生物学--生化学)
  • NDL 請求記号
    Z53-B484
  • データ提供元
    CJP書誌  NDL  NII-ELS  J-STAGE 
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