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Kokumi Substance as an Enhancer of Koku, 1 Ed.
出版済み 3週間でお届けいたします。
Biochemistry, Physiology, and Food Science Author: Motonaka Kuroda Publisher: Springer ISBN: 9789819983056 Cover: PAPERBACK Date: 2025年02月 DESCRIPTION This book provides the basic concepts and latest findings on kokumi substances. It covers not only the topics related to food chemistry, but also the biochemical and physiological mechanisms of the perception of kokumi substances. Food palatability is determined by many factors, including taste, aroma, texture, color, physiological condition, and circumstances. The attribute called “koku” is used in Japan to express delicious foods. The definition of koku attribute was previously proposed to be caused by the sensation of richness, body, lingering (continuity), and mouthfulness in terms of taste, aroma, and texture. Kokumi substance is one of the taste-related koku enhancers and is defined as a substance that enhances complexity, richness (body), and lastingness (continuity), although it has no taste itself at the dose. The topics in this book cover physiological studies, including the receptor mechanism, taste nerve recording, and human brain responses using functional MRI. It also discusses the sensory characteristics of kokumi substances when added to foods and the effect of kokumi substances on the satiety. The intended readers are university students, researchers and technologists in food science, food chemistry, nutritional sciences, taste physiology, and neuroscience. Non-expert readers interested in food palatability and the deliciousness of foods may also find this book useful. TABLE OF CONTENTS General Concept Koku Perception and Kokumi Substances Toshihide Nishimura Kokumi Substance as an Enhancer of Koku: Its Definition Motonaka Kuroda Kokumi γ-Glutamyl-Peptides Biochemical Studies on Kokumi γ-Glutamyl Peptifdes Kokumi Substances from Garlic; Discovery of Glutathione (GSH; γ-Glu-Cys-Gly) as a Kokumi Substance Yoichi Ueda, Motonaka Kuroda Kokumi Substances in Soybean Seeds Masayuki Shibata, Yasuki Matsumura Kokumi Substances in Thai-Fermented Freshwater Fish, “Pla-ra” Preecha Phuwapraisirisan, Apiniharn Phewpan, Panita Ngamchuachit, Kannapon Lopetcharat, Chirapiphat Phraephaisarn, Corinna Dawid et al. Identification and Quantification of the Kokumi Peptide, γ-Glu-Val-Gly, in Foods Motonaka Kuroda, Toshimi Mizukoshi Mechanism for Perceiving Kokumi Substances: Involvement of Calcium-Sensing Receptor (CaSR) in the Perception of Kokumi Substances Motonaka Kuroda Molecular Mechanism of Enhancement in Basic Tastes by Kokumi Substances: A Potent Calcium-Sensing Receptor (CaSR) Agonist, γ-Glutamyl-Valinyl-Glycine, Amplifies Sweet-Induced ATP Secretion Via Cell-to-Cell Communication in a Mouse Taste Bud Yutaka Maruyama Enhancement of Combined Umami and Salty Taste by Glutathione in the Human Tongue and Brain Tazuko K. Goto, Andy Wai Kan Yeung, Hiroki C. Tanabe, Yuki Ito, Han-Sung Jung, Yuzo Ninomiya γ-Glutamyl-Valyl-Glycine (γ-Glu-Val-Gly) and Glutathione (γ-Glu-Cys-Gly) as Kokumi Substances in Rodents Takashi Yamamoto Effects of the Potent Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on Sensory Characteristics of Foods and Beverages Motonaka Kuroda Perceptual and Nutritional Impact of Kokumi Compounds Ciaran Forde, Markus Stieger Amino Acids, α-Peptides, and Their Related Kokumi Substances Amino Acids, α-Peptides, and Their Related Kokumi Substances Motonaka Kuroda Lipid-Related Kokumi Substances Biochemical Studies on Lipid-Related Kokumi Substances Motonaka Kuroda Involvement of GPR120 in Perception of Fatty Oral Sensations in Humans Naoya Iwasaki, Seiji Kitajima, Motonaka Kuroda Future Prospect Overview and Future Prospects of Studies on Kokumi Substances Motonaka Kuroda
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