Studies on taste, flavor and their development of fish meat

鱼肉滋味风味及其开发研究

基本信息

批准号：
12306011
负责人：
SAKAGUCHI Morihiko
金额：
$ 8.9万
依托单位：
Shijonawate Gakuen Junior College (2002)Kyoto University (2000-2001)
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (A)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2002
项目状态：
已结题

项目摘要

Yellowtail Seriola quinqueradiata meat was extracted and analyzed for free amino acids, organic bases, nucleotides and the related compounds. The taste test performed on the reconstituted extract containing all compounds detected revealed that glutamic acid, histidine, IMP and some other amino compounds as taste-active components. Also, gelatin derived from collagen was found to increase in mildness and flavor strength. Removal of lipid by n-hexane treatment resulted in lacking of smoothness and fish flavor strength, and even in increasing of sourness of yellowtail and red salmon meat extracts.To demonstrate the role of lipid in taste sensation, immunoreactivity for the putative membrane fatty acid transporter (FAT/CD36) was investigated. The reactivity was specifically localized in the apical part of taste bud cells, possibly gustatory cells, in circumvallate papillae. Peroxisome proliferator-activated receptors (PPARs), a family of nuclear receptors, had transcription activation abil … More ity and were induced by fatty acids. The transcriptional control of FAT/CD36 by PPARs in adipocytes and macrophages, which are most active cells in fatty acid metabolism. Long chain fatty acids, especially polyunsaturated fatly acids evoked PPARs activation as ligpnds and the expression of FAT/CD36 and other genes of lipid metabolism, suggesting that these transcriptional mechanism through PPARs might play in lipid taste sensation.Mechanisms for eliciting umami taste by monosodium glutamate (MSG) and nucleotides such as IMP and GMP were investigated. MSG induced three different responses in mouse taste cells under whole-cell voltage-clamp in Na+ free Ringer solution. The mixture of MSG and IMP induced three different types of responses, similar to MSG alone; the amplitudes of both the transient and sustained inward currents were larger than observed with MSG alone. The electrophysiological tests using several species of umami substances revealed the involvement of the coactivation of mGIuR4 and one or more types of glutamate receptors in umami taste reception Moreover, G protein was found to function in umami transduction and the umami receptor might possibly be a metabotropic glutamate receptor with an IMP-modulated site. Less

提取黄尾鰤鱼肉并分析游离氨基酸、有机碱、核苷酸和相关化合物。对含有所有检测到的化合物的重构提取物进行的味道测试表明，谷氨酸、组氨酸、IMP 和一些其他氨基化合物作为味道。此外，发现源自胶原蛋白的明胶通过正己烷处理去除脂质会增加温和性和风味强度，导致缺乏光滑度和鱼味强度，甚至会降低。黄尾鱼和红鲑鱼肉提取物的酸味增加。为了证明脂质在味觉中的作用，研究了假定的膜脂肪酸转运蛋白（FAT/CD36）的免疫反应性。该反应性专门位于味蕾细胞的顶端部分。过氧化物酶体增殖物激活受体（PPAR）是一种核受体家族，可能是味觉细胞，具有转录激活能力并被诱导。脂肪细胞和巨噬细胞中的 PPAR 对 FAT/CD36 进行转录控制，脂肪细胞和巨噬细胞是脂肪酸代谢中最活跃的细胞，长链脂肪酸，尤其是多不饱和脂肪酸会引起 PPAR 作为配体的激活以及 FAT/CD36 和 FAT/CD36 的表达。其他脂质代谢基因，表明这些通过 PPAR 的转录机制可能在脂质味觉中发挥作用。味精引起鲜味的机制研究了味精 (MSG) 和 IMP 和 GMP 等核苷酸在全细胞电压钳条件下在无 Na+ 的林格溶液中诱导小鼠味觉细胞的三种不同反应。味精和 IMP 的混合物诱导了三种不同类型的反应。单独使用味精；瞬时和持续内向电流的幅度均大于单独使用味精时观察到的。使用几种鲜味物质的电生理学测试揭示了 mGIuR4 和一种或多种的共激活的参与。鲜味接收中谷氨酸受体的类型此外，G 蛋白被发现在鲜味转导中发挥作用，鲜味受体可能是具有 IMP 调节位点的代谢型谷氨酸受体。