Taste-forming mechanisms in single muscle fibers

单肌纤维的味觉形成机制

• 批准号: 23580380
• 负责人: CHIKUNI Koichi
• 金额: $ 3.08万
• 依托单位: National Agriculture and Food Research Organization
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2013
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23580380/
• 关键词: 食肉; 筋線維型; 旨味; イノシン酸

To clarify the effects of muscle fiber type on the nucleotide content, the concentration of nucleotides were determined from bovine muscles, porcine muscles and porcine single muscle fibers. The concentration of inosine 5'-monophosphate (IMP) was significantly lower in the slow type muscles than that in the fast type muscles, and ultimate pH was higher in the slow type muscles. The results suggested that the higher pH condition accelerated ATP degradation process and then decreased the IMP concentration in the slow type muscles. The IMP concentration of an each single muscle fiber was determined in the fibers separated from porcine psoas major muscles.Although slow and fast type muscle fibers were separated from the same psoas major muscle, there was no significant difference in IMP concentration between the slow and fast muscle fibers. The equilibration of pH in a muscle post-mortem may explain the conflict of the results from muscles and single muscle fibers.

为了阐明肌纤维类型对核苷酸含量的影响，测定了牛肌肉、猪肌肉和猪单肌纤维的核苷酸浓度。慢型肌肉中肌苷5'-单磷酸(IMP)的浓度显着低于快型肌肉中的浓度，并且慢型肌肉中最终pH值较高。结果表明，较高的pH条件加速了慢型肌肉中ATP的降解过程，然后降低了IMP浓度。在从猪腰大肌中分离的纤维中测定每根肌纤维的IMP浓度。虽然从同一块腰大肌中分离出慢型和快型肌纤维，但慢型和快型肌纤维之间的IMP浓度没有显着差异。死后肌肉 pH 值的平衡可以解释肌肉和单肌纤维结果的冲突。

项目成果

ウシの筋肉部位によるイノシン酸含量の違い

肌苷酸含量因牛的肌肉部位而异

• 发表时间: 2012
• 作者: 千国幸一;佐々木啓介;柴田昌宏;松本和典;大江美香;室谷進
• 通讯作者: 室谷進

ブタ肉中のイノシン酸含量におよぼす筋肉型の影響

肌肉类型对猪肉肌苷酸含量的影响

• 发表时间: 2013
• 期刊: 日本養豚学会誌
• 作者: 千国幸一;佐々木啓介;本山三知代;中島郁世;尾嶋孝一;大江美香;室谷進;千国幸一・佐々木啓介・本山三知代・中島郁世・尾嶋孝一・大江美香・室谷進
• 通讯作者: 千国幸一・佐々木啓介・本山三知代・中島郁世・尾嶋孝一・大江美香・室谷進

ブタ筋肉中のイノシン酸含量におよぼす筋肉型の影響

肌肉类型对猪肌肉肌苷酸含量的影响

• 发表时间: 2013
• 期刊: 日本養豚学会誌
• 作者: 千国幸一;佐々木啓介;本山三知代;中島郁世;尾嶋孝一;大江美香;室谷進
• 通讯作者: 室谷進