ブリの有機酸に対する味応答

日高 磐; 曾 〓; 神原 淳

doi:10.2331/suisan.58.1179

ブリの有機酸に対する味応答

日高磐, 曾〓, 神原淳

著者情報

ジャーナルフリー

1992 年 58 巻 6 号 p. 1179-1187

DOI https://doi.org/10.2331/suisan.58.1179

詳細

発行日: 1992 年受付日: 1992/01/06 J-STAGE公開日: 2008/02/29 受理日: - 早期公開日: - 改訂日: -
訂正情報
訂正日: 2008/02/29 訂正理由: - 訂正箇所: 論文抄録訂正内容: Wrong : The stimulatory effects of a total of 24 organic acids and glycolytic and citric acid cycle inter-mediates on the taste receptors of the yellowtail Seriola quinqueradiata were studied by recording the electrical responses from the facial nerve innervating the anterior palate.
The palatine receptors responded to _L-lactic, _DL-glyceric, pyruvic, glycolic, _D-2-phosphoglyceric, oxalacetic, and propionic acids at 10^-2_M and pH 7.0-8.0. Their threshold was lowest for _L-lactic acid, located at around 10^-16_M, as low as that of praline, the most potent amino acid for this fish. The thresholds of the other acids were 10^-4_M or higher. The fact that these acids were effective at neutral or weak alkali pHs suggests that the anion of these organic acids stimulates the receptors at this pH range.
The sensitivities of single fibers to _L-lactic, pyruvic, and glycolic acids were also investigated. This revealed fibers which responded well to these organic acids, but also many fibers which did not respond to them, showing the non-uniform distribution of sensitivity to these among taste units in the palatine taste system of the yellowtail.
Right : The stimulatory effects of a total of 24 organic acids and glycolytic and citric acid cycle inter-mediates on the taste receptors of the yellowtail Seriola quinqueradiata were studied by recording the electrical responses from the facial nerve innervating the anterior palate.
The palatine receptors responded to L-lactic, DL-glyceric, pyruvic, glycolic, D-2-phosphoglyceric, oxalacetic, and propionic acids at 10^-2M and pH 7.0-8.0. Their threshold was lowest for L-lactic acid, located at around 10^-16M, as low as that of praline, the most potent amino acid for this fish. The thresholds of the other acids were 10^-4M or higher. The fact that these acids were effective at neutral or weak alkali pHs suggests that the anion of these organic acids stimulates the receptors at this pH range.
The sensitivities of single fibers to L-lactic, pyruvic, and glycolic acids were also investigated. This revealed fibers which responded well to these organic acids, but also many fibers which did not respond to them, showing the non-uniform distribution of sensitivity to these among taste units in the palatine taste system of the yellowtail.

訂正日: 2008/02/29 訂正理由: - 訂正箇所: PDFファイル訂正内容: -

抄録

The stimulatory effects of a total of 24 organic acids and glycolytic and citric acid cycle inter-mediates on the taste receptors of the yellowtail Seriola quinqueradiata were studied by recording the electrical responses from the facial nerve innervating the anterior palate.
The palatine receptors responded to L-lactic, DL-glyceric, pyruvic, glycolic, D-2-phosphoglyceric, oxalacetic, and propionic acids at 10^-2M and pH 7.0-8.0. Their threshold was lowest for L-lactic acid, located at around 10^-16M, as low as that of praline, the most potent amino acid for this fish. The thresholds of the other acids were 10^-4M or higher. The fact that these acids were effective at neutral or weak alkali pHs suggests that the anion of these organic acids stimulates the receptors at this pH range.
The sensitivities of single fibers to L-lactic, pyruvic, and glycolic acids were also investigated. This revealed fibers which responded well to these organic acids, but also many fibers which did not respond to them, showing the non-uniform distribution of sensitivity to these among taste units in the palatine taste system of the yellowtail.

責任著者(Corresponding author)

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