Physiological responses to taste signals of functional food components
Physiological responses to taste signals of functional food components
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DOI：
10.1080/09168451.2017.1422385
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发表时间：
2018-01
期刊：
影响因子：
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通讯作者：
M. Narukawa
中科院分区：
文献类型：
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作者：
M. Narukawa
食品的功能分为营养功能、适口功能和生物调节功能三大类。随着与生活方式有关的疾病的发病增加，许多人对有利于生物调节的功能食品表现出兴趣。我们认为功能性食品应该是非常可口的，以增加消费者的接受度。为了设计出高适口性的功能性食品，我们对适口性进行了研究，特别是与食品的味道有关。在这篇综述中，我们讨论了(1)识别对功能性食品成分有反应的味觉受体；(2)外周味觉传导系统分析；(3)生理功能与味觉信号关系的研究。我们认为，功能性食品成分的味道在表征其功能方面具有重要意义。
Abstract The functions of food have three categories: nutrition, palatability, and bioregulation. As the onset of lifestyle-related diseases has increased, many people have shown interest in functional foods that are beneficial to bioregulation. We believe that functional foods should be highly palatable for increased acceptance from consumers. In order to design functional foods with a high palatability, we have investigated about the palatability, especially in relation to the taste of food. In this review, we discuss (1) the identification of taste receptors that respond to functional food components; (2) an analysis of the peripheral taste transduction system; and (3) the investigation of the relationship between physiological functions and taste signals. We propose that the taste of functional food components is significant in the characterization of their function.