著者

Mizushige Takafumi Inoue Kazuo Fushiki Tohru

出版者

日本ビタミン学会

雑誌

Journal of nutritional science and vitaminology (ISSN:03014800)

巻号頁・発行日

vol.53, no.1, pp.1-4, 2007-02-01

参考文献数

35

被引用文献数

52

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Fatty foods are very palatable. Most mammals, including humans, prefer high-fat food to low-fat food. Neuropeptides and neurotransmitters, which are related to the hedonic or aversive response in the brain, are released after a basic tastant (i.e., sweet, sour, salty, bitter or umami) is accepted by the taste receptors in the taste bud cells. In addition, recent evidence suggests that dietary fat, especially free fatty acids, may be perceived chemically in taste bud cells as well as the basic tastant. Recently, it was suggested that long-chain fatty acids accepted into CD36/FAT, a long-chain fatty acid transporter, in circumvallate papillae of the tongue play an extremely important role in the palatability of dietary fat. In this review, we describe the studies on the reception of fatty acids in the oral cavity, and on the signal transmission from the oral cavity to the brain. We hypothesize that long-chain fatty acids are recognized on the tongue, and then neuropeptides and neurotransmitters such as β-endorphin and dopamine are released in the brain. We suggest that this knowledge is one of the mechanisms of the palatability of dietary fat.

著者

Hiraoka Yoshinori Matsuoka Tatsuhiko Ohno Mikiko Nakamura Kazuhiro Saijo Sayaka Matsumura Shigenobu Nishi Kiyoto Sakamoto Jiro Chen Po-Min Inoue Kazuo Fushiki Tohru Kita Toru Kimura Takeshi Nishi Eiichiro

出版者

Nature Publishing Group

雑誌

Nature communications (ISSN:20411723)

巻号頁・発行日

vol.5, 2014-02-04

被引用文献数

33

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「体温恒常性維持のメカニズムの解明」に成功. 京都大学プレスリリース. 2014-02-04.