Evaluation of the Suppressive Effect on Bitter Taste of Gluconate
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- NARUKAWA Masataka
- Graduate School of Agriculture, Kyoto University
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- TSUJITANI Tomoko
- Graduate School of Agriculture, Kyoto University
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- UENO Yusuke
- Graduate School of Agriculture, Kyoto University
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- NAKANO-OOKA Kaori
- Graduate School of Agriculture, Kyoto University
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- MIYAMOTO-KOKUBO Nari
- Graduate School of Agriculture, Kyoto University
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- SAWANO Shoko
- Graduate School of Agriculture, Kyoto University
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- HAYASHI Yukako
- Graduate School of Agriculture, Kyoto University
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抄録
Gluconate is used as an additive in a wide range of processed foods. In this study, we investigated its utility as a taste-improving substance. To determine whether it has a suppressive effect on bitter taste, sensory evaluations were performed by human subjects. When gluconate was added to a quinine-HCl (QHCl) solution, the taste intensity decreased, but this effect was not observed when it was added to caffeine and to naringin solutions. Then we investigated the mechanism of suppression by performing behavioral and electrophysiological assays on mice. In mice, the addition of gluconate improved the taste preference for and reduced the gustatory nerve response to QHCl. In sum, gluconate had a suppressive effect on the bitter taste of QHCl, which might have been caused by depression of gustatory nerve activity.
収録刊行物
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- Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ
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Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ 76 (12), 2282-2288, 2012
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206479938560
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- NII論文ID
- 130004137897
- 10031146845
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- NII書誌ID
- AA10824164
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- COI
- 1:STN:280:DC%2BC3s7pvVSqsg%3D%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 024165380
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- PubMed
- 23221707
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可