The Study of Food Preferences Controled by Nutritional Factors
营养因素控制食物偏好的研究
基本信息
- 批准号:06660146
- 负责人:
- 金额:$ 0.13万
- 依托单位:
- 依托单位国家:日本
- 项目类别:Grant-in-Aid for General Scientific Research (C)
- 财政年份:1994
- 资助国家:日本
- 起止时间:1994 至 1995
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
In order to solve the mechanism of the relationship between nutrition and food preference we have studied on the effects of protein, zinc nutrition balance which determines food preference by changing the gustation nerve responses.The preference to salt and to alcohol were changed by source and levels of dietary protein. Low levels of dietary protein induces reduction of gustation nerve responses in 5 basic tastes and rats become to take in salty and bitter solutions which they do not prefer usually, since their gustation became insensitive. In contrary, preference of alcohol was reduced in rats fed low protein level diets, since the nerve response of alcohol was increased. Also capsaicin, the pungent component of red pepper, reduced preference to salt by changing protein level in diet. These results suggest that the changes of food preference is due to the gustation nerve responses affected by protein nutrition.It has been said that zinc is also an important factor which affects gustation, since it is essential to maintain structure of gustational receptor and it is important to take in zinc as a coenzyme. We have found that the preference of NaCl solution and carbonated water becomes greater in zinc deficient rats. The activity of zinc requiring enzyme, carbonic anhydrase of tongue epithelium and glandula submandibulare was reduced in zinc deficient rats. Also, the preference of bitter solution rose nearly to 50% in rats which activity of alkaliphosphatase (also a zinc requiring enzyme) was reduced. Since the chorda tympani nerve sensitivity to NaCl solutions did not change at all, on the other hand, a remarkable decrease of lingual trigeminal nerve sensitivity to carbonated water was seen in zinc deficient rats, zinc deficiency might change the lingual trigeminal nerve sensitivity to carbonated water possibly via carbonic anhydrase activity.
为了解决营养与食物偏好关系的机理,我们研究了蛋白质、锌营养平衡对食物偏好的影响,通过改变味觉神经反应来决定食物偏好,对盐和酒精的偏好受膳食蛋白质来源和水平的影响。低水平的膳食蛋白质诱导味觉神经反应的减少,在5个基本的味道和大鼠变得采取在咸和苦的解决方案,他们通常不喜欢,因为他们的味觉变得不敏感。相反,在低蛋白饮食的大鼠中,酒精的偏好降低,因为酒精的神经反应增加。此外,辣椒素,红辣椒的辛辣成分,通过改变饮食中的蛋白质水平来减少对盐的偏好。这些结果表明,食物偏好的改变是由于蛋白质营养影响味觉神经反应所致,锌也是影响味觉的重要因素,因为锌对维持味觉受体的结构至关重要,锌作为辅酶的摄入也很重要。我们发现缺锌大鼠对氯化钠溶液和碳酸水的偏好性更大。缺锌大鼠舌上皮和颌下腺锌需要酶、碳酸酐酶活性降低。此外,在碱性磷酸酶(也是一种锌需要酶)活性降低的大鼠中,苦味溶液的偏好上升至近50%。由于鼓索神经对氯化钠溶液的敏感性没有任何变化,另一方面,在缺锌大鼠中观察到舌三叉神经对碳酸水的敏感性显著降低,缺锌可能通过碳酸酐酶活性改变舌三叉神经对碳酸水的敏感性。
项目成果
期刊论文数量(30)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
Suh-Ching,Yong: "Comparative Study of Alcohol Metabolism in Stroke-Prohe Spontaneausly Hypertensive Rats and Wistar-Kyoto Rats Fed Normal or Low Levels of Dietary Protein" J.Nutr.Sci.Vitaminol.40. 547-555 (1994)
Suh-Ching,Yong:“中风自发性高血压大鼠和 Wistar-Kyoto 大鼠饲喂正常或低水平膳食蛋白质时酒精代谢的比较研究”J.Nutr.Sci.Vitaminol.40。
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- 影响因子:0
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伊藤敦子: "カプサイシンの食塩嗜好低下作用に関する研究" 日本味と匂学会誌. 2. 475-478 (1995)
伊藤敦子:“辣椒素对减少盐偏好的影响的研究”日本味觉学会杂志 2. 475-478 (1995)。
- DOI:
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- 影响因子:0
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Michio Komai: "Lingual trigeminal nerve responses to carbonated water in zinc deficient rats." Jap. J.Tasteand Smell Res.1. 258-261 (1994)
Michio Komai:“缺锌大鼠的舌三叉神经对碳酸水的反应。”
- DOI:
- 发表时间:
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- 影响因子:0
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- 通讯作者:
Suh-Ching-Yang: "Comparative study of Alcohol metabolism in Stroke-Rrone Spontaneously Hypertensive Rats and Wistar-Kyoto Rats Fed Normal or Low Levels of Dietary Protein." J. Nutr. Sci. Vitaminol.40. 547-555 (1994)
Suh-Ching-Yang:“中风自发性高血压大鼠和喂食正常或低水平膳食蛋白质的 Wistar-Kyoto 大鼠酒精代谢的比较研究。”
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- 影响因子:0
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- 通讯作者:
Michio Komai: "Carbonic anhydrase and Taste" Kagaku to Seibutsu. 33. 143-145 (1995)
小牧道夫:“碳酸酐酶和味道”从化学到清物。
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- 影响因子:0
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