TASTE ENHANCEMENT COMPOUND SCREENING METHOD, TASTE ENHANCER, AND FOOD AND DRINK CONTAINING TASTE ENHANCER

• Main Authors: SHOJI YASUTAKA, KOMAI MICHIO, MIYAZAWA TOSHIO
• Format: Patent
• Language: English; Japanese
• Published: 05.09.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; PHYSICS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; TESTING; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a taste enhancer, food and beverage containing the taste enhancer, and a method for screening a taste enhancement compound.SOLUTION: The method for in vivo screening the taste enforcement compound in which a nonhuman mammal is used includes: mixing a subject compound and a solution containing a taste substance together; bringing the obtained solution into contact with a taste cell; detecting a physiologic response of a chorda tympani generated as a result of the contact; and using, as an indicator for selecting a taste enhancement compound, a fact that a strength of the physiologic response becomes higher at the time when the subject compound exists than a strength of the physiologic response at the time when the subject compound does not exist. The present invention also provides the taste enhancer, and the food and drink containing the taste enhancer.SELECTED DRAWING: None 【課題】本発明は、呈味を増強する化合物をスクリーニングする方法および呈味増強剤並びに呈味増強剤を含む飲食品を提供する。【解決手段】非ヒト哺乳動物を用いた呈味を増強する化合物のインビボのスクリーニング方法であって、被検化合物と、味覚物質を含む水溶液とを混合することと、得られた水溶液を味覚細胞に接触させることと、上記接触により発生する鼓索神経の生理学的応答を検出することと、被検化合物存在時の生理学的応答の強度が、被検化合物非存在時の生理学的応答の強度よりも高まることを指標として呈味を増強する化合物を選択することとを含む、スクリーニング方法、および呈味増強剤並びに呈味増強剤を含む飲食品。【選択図】なし