Kimura S, Kim C H, Ohtomo I M, Yokomukai Y, Komai M, Morimatsu F
Department of Food Chemistry, Tohoku University, Sendai, Japan.
Physiol Behav. 1991 May;49(5):997-1002. doi: 10.1016/0031-9384(91)90213-8.
Previously we found that appetite or preference for sodium chloride depends not only on a genetic factor, but also on the nutritional status, i.e., dietary protein levels. To determine whether all kinds of protein had reducing effects on sodium chloride intake, the effect of dietary protein source on appetite or preference for sodium chloride was studied. It was found that the effect depended not only on protein levels, but also on the protein sources, i.e., amino acid patterns of diets. On the other hand, the turnover time of gustatory taste bud cells was measured by the pulse-labeled method using 3H-thymidine. It was found that the turnover time of gustatory cells in the taste buds of rats fed a low-protein diet was longer than in rats fed a high-protein diet. This suggested that some reduction of receptor functions may occur with low-protein diet. It was found that the dietary protein levels and umami also modified appetite or preference for alcohol solutions.
此前我们发现，对氯化钠的食欲或偏好不仅取决于遗传因素，还取决于营养状况，即膳食蛋白质水平。为了确定各类蛋白质是否对氯化钠摄入量有降低作用，研究了膳食蛋白质来源对氯化钠食欲或偏好的影响。结果发现，这种影响不仅取决于蛋白质水平，还取决于蛋白质来源，即膳食的氨基酸模式。另一方面，使用3H-胸腺嘧啶核苷通过脉冲标记法测量味觉味蕾细胞的更新时间。结果发现，喂食低蛋白饮食的大鼠味蕾中味觉细胞的更新时间比喂食高蛋白饮食的大鼠更长。这表明低蛋白饮食可能会导致一些受体功能的降低。研究发现，膳食蛋白质水平和鲜味也会改变对酒精溶液的食欲或偏好。
