|1.Research Institution||Kyoto University|
|2.Research Area||Life Science|
|3.Research Field||Molecular Bioengineering of Food Animal Protein Resources|
|4.Term of Project||FY 1997 〜 FY 2001|
|6.Title of Project||Development of the Highly Acceptable Food Resources for Humans|
|Name||Institution,Department||Title of Position|
|Tohru Fushiki||Kyoto University, Graduate School of Agriculture||Professor|
|Names||Institution,Department||Title of Position|
|Morihiko Sakaguchi||Kyoto University, Graduate School of Agriculture||Professor|
9.Summary of Research Results
1. Mechanisms underlying dietary fat recognition and reception in the oral cavity were investigated. We found a candidate protein for fatty acid sensing on the apical part of taste bud cells in the circumvallate papillae. The sensory signals of fatty acid chemoreception was transfered to the brain via glossopharyngeal nerve. Chemical components built the palatable taste of fresh fish were analysed and reconstituted. Mechanisms on the reception of texture in the oral cavity and taste reception of sweet protein were analyzed and obtained novel informations.
2. Voluntary intake of corn oil elicited rewarding effects in the CPP test, and we showed that effects are mediated opioidergic and dopaminergic systems. We established the Hydra biossay system which can detect and identufy trace quantity of bioactive proteins, and found that DBI increased in rat CSF after intra-oral stimulation by aversive quinine taste.
3. Formation of conditioned taste aversion was analyzed in great detail and possible routes of visceral were indicated. Taste mediated odor learning was investigated in the rat. Comparison of c-Fos-like immunoreactivity in the brainstem following taste stimulation, and possible routes of paratability formation. Considered the possibilities of manipulation of food preference in human was investigated.
4. A novel IgE response model was established with allergen-specific Tcell receptor transgenic mine, and figured out the molecular mechanisms on developing food allergy. Prepared some amino-acid-substituted analogs of an antigenic peptide and investigated the novel food stuffs which can suppress food allergy.
(1)Paratability of Dietary Fat、(2)Food Allergy、(3)Hydra Biosssay System
(4)Taste Components of Fresh Fish、(5)Sweet Protein、(6)Formation and Control of Preference
(7)Chemoreception in Pharynx and Larynx