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ID 65105
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Yamase, Yuko Department of Dental Anesthesiology and Special Care Dentistry, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University
Huang, Hai Department of Oral Physiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University
Mitoh, Yoshihiro Department of Oral Physiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University Kaken ID publons researchmap
Egusa, Masahiko Department of Dental Anesthesiology and Special Care Dentistry, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University
Miyawaki, Takuya Department of Dental Anesthesiology and Special Care Dentistry, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University Kaken ID publons
Yoshida, Ryusuke Department of Oral Physiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University ORCID Kaken ID researchmap
Abstract
Fermented milk is consumed worldwide because of its nutritious and healthful qualities. Although it is somewhat sour, causing some to dislike it, few studies have examined taste aspects of its ingredients. Wild-type mice and T1R3-GFP-KO mice lacking sweet/umami receptors were tested with various taste components (sucrose, galactose, lactose, galacto-oligosaccharides, fructo-oligosaccharides, l- and d-lactic acid) using 48 h two-bottle tests and short-term lick tests. d-lactic acid levels were measured after the ingestion of d- or; l-lactic acid or water to evaluate d-lactic acidosis. In wild-type mice, for the sweet ingredients the number of licks increased in a concentration-dependent manner, but avoidance was observed at higher concentrations in 48 h two-bottle tests; the sour ingredients d- and l-lactic acid showed concentration-dependent decreases in preference in both short- and long-term tests. In 48 h two-bottle tests comparing d- and l-lactic acid, wild-type but not T1R3-GFP-KO mice showed higher drinking rates for l-lactic acid. d-lactic acidosis did not occur and thus did not contribute to this preference. These results suggest that intake in short-term lick tests varied by preference for each ingredient, whereas intake variation in long-term lick tests reflects postingestive effects. l-lactic acid may have some palatable taste in addition to sour taste.
Keywords
postingestive effects
galactose
lactose
oligosaccharides
lactic acid
Published Date
2023-03-08
Publication Title
Foods
Volume
volume12
Issue
issue6
Publisher
MDPI
Start Page
1150
ISSN
2304-8158
Content Type
Journal Article
language
English
OAI-PMH Set
岡山大学
Copyright Holders
© 2023 by the authors.
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PubMed ID
DOI
Web of Science KeyUT
Related Url
isVersionOf https://doi.org/10.3390/foods12061150
License
https://creativecommons.org/licenses/by/4.0/
Citation
Yamase, Y.; Huang, H.; Mitoh, Y.; Egusa, M.; Miyawaki, T.; Yoshida, R. Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice. Foods 2023, 12, 1150. https://doi.org/10.3390/ foods12061150