Behavioral and electorophysiological studies of the relationships between mastication and food taste.

咀嚼与食物味道之间关系的行为和电生理学研究。

• 批准号: 07838016
• 负责人: SAKO Noritaka
• 金额: $ 1.66万
• 依托单位: Osaka University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1995
• 资助国家: 日本
• 起止时间: 1995 至 1996
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-07838016/
• 关键词: mastication; feeding behavior; taste; EMG; rat

It is known that rats show the ingestive and/or aversive behaviors in response to intraorally administered taste solutions (Grill and Norgren, 1978). However, the effects of tastes on feeding behaviors are not well analyzed yet. In this study, food-deprived Wistar male rats test foods made up by mixing powdered chow with one of the liquids such as distillled water, 1M sucrose, 0.02M saccharin-Na, 0.2M NaCl, 20mM HCl, and 1mM or 5mM quinine-HCl. The behavioral study revealed that rats ate a smaller amount of food containing 5mM quinine-HCl with longer time than foods containing other tastes. Gaping, one of the aversive behaviors, was frequently observed when the rats ate food contaning quinine. In the EMG study, the activities of temporalis, masseter and digastric muscles were recorded. The magnitudes of burst discharges were smaller for quinine-adulterated food than for other foods. The masticatory cycle during eating quinine-adulterated food was faster than that for other foods. The resent study concludes that rats show altered eating behaviors, and masticatory EMG activities exclusively when they eat food with quinine taste.

已知大鼠响应于口内施用的味道溶液而显示摄食和/或厌恶行为（Grill和Norgren，1978）。然而，味觉对摄食行为的影响还没有很好的分析。在这项研究中，禁食的Wistar雄性大鼠测试通过将粉状食物与一种液体混合而制成的食物，所述液体例如是蒸馏水、1 M蔗糖、0.02M糖精钠、0.2M NaCl、20 mM HCl和1 mM或5 mM奎宁盐酸盐。行为学研究表明，大鼠进食含有5 mM盐酸奎宁的食物量较少，时间较长，而不是含有其他味道的食物。当大鼠进食含有奎宁的食物时，经常出现张大嘴巴的厌恶行为之一。肌电研究记录颞肌、咬肌和二腹肌的活动。突释的幅度小于奎宁掺杂的食品比其他食品。食用奎宁食物时咀嚼周期比食用其他食物时快。目前的研究表明，大鼠进食奎宁味食物时，其进食行为和咀嚼肌电活动均发生改变。

项目成果

硲 哲崇、山本 隆: "プロピレングリコールの味覚効果について" 日本味と匂学会誌. 2 (3). 375-378 (1995)

Tetsutaka Tsune，Takashi Yamamoto：“关于丙二醇的味道影响”日本味觉学会杂志 2 (3) (1995)。

硲 哲崇、山本 隆: "アルコールの分子構造と味応答特性との関係" 日本味と匂学会誌. 3 (3). 400-403 (1996)

Tetsutaka Tsune、Takashi Yamamoto：“酒精分子结构与味觉反应特征之间的关系”日本味觉学会杂志 3 (3) (1996)。

Sako, N.and Yamamoto, T.: "Electrophysiological and behavioral studies on taste effectiveness of propylene glycol" Jpn.J.Taste and Smell. 2(3). 375-378 (1995)

Sako, N. 和 Yamamoto, T.：“丙二醇味觉有效性的电生理学和行为研究”Jpn.J.Taste and Smell。

十河宏之、硲哲崇、山本隆: "ラットの咀嚼行動に及ぼす味覚の効果" 日本味と匂学会誌. 2(3). 371-374 (1995)

Hiroyuki Sogo、Tetsutaka Kan、Takashi Yamamoto：“味觉对大鼠咀嚼行为的影响”日本味觉学会杂志 2(3) (1995)。

山田恭正、硲 哲崇、安藤えり子、菊崎泰枝、山本 隆: "延命草(Isodon japonicus)に含まれる新規な苦味化合部の構造" 日本味と匂学会誌. 3 (3). 584-587 (1996)

Yasumasa Yamada、Tetsutaka Tsume、Eriko Ando、Yasue Kikuzaki、Takashi Yamamoto：“日本鱼子酱中含有的新型苦味化合物的结构”日本味觉学会杂志 3（3）（1996）。