SPICY TASTE RECEPTOR AND/OR BITTER TASTE RECEPTOR RESPONSE ENHANCER

To provide a novel material capable of enhancing the response sensitivity of a spicy taste receptor and/or a bitter taste receptor.SOLUTION: It has been found that a bean-derived water-soluble polysaccharide enhances the response of human spicy taste receptors and/or bitter taste receptors through h...

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Bibliographische Detailangaben
Hauptverfasser:	TOMI KENICHI, FUJII NANAE, OKAMOTO HIMEKA
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a novel material capable of enhancing the response sensitivity of a spicy taste receptor and/or a bitter taste receptor.SOLUTION: It has been found that a bean-derived water-soluble polysaccharide enhances the response of human spicy taste receptors and/or bitter taste receptors through human spicy taste receptor activators and/or bitter taste receptor activators.SELECTED DRAWING: None 【課題】本発明は、辛味受容体や苦味受容体の応答感度を上げることができる新規な素材を提供することを目的とする。【解決手段】豆類由来の水溶性多糖類が、ヒトの辛味受容体活性化物質やヒトの苦味受容体活性化物質による、ヒトの辛味受容体やヒトの苦味受容体の応答を増強することを見出した。【選択図】なし