On December 2016, 12, a research group led by Associate Professor Hiroo Imai, a doctoral student at the Primate Research Institute of Kyoto University, succeeded in establishing an experimental system to evaluate the function of sweet receptors in Japanese macaques. Announced.
The sense of sweetness is included in the taste of animals as an index of carbohydrates such as sugars.The sugars that are perceived to be the sweetest for humans are fructose and sucrose, and glucose and maltose, which is a combination of two glucoses, have been considered to have a weak sweetness.
This time, the research group succeeded in establishing a function measurement system for the sweetness receptors of Japanese macaques (TAS1R2 / TAS1R3). Showed to feel.In addition, as a result of behavioral experiments, it was shown that Japanese macaques prefer maltose as well as sucrose.
Behavioral experiments have suggested that macaque monkeys, to which Japanese macaques belong, can feel the sweetness of maltose more, but this study proves this at the molecular level.Along with the role of the cheek pouch of macaque monkeys, research on the evolution of the sweetness sensation of primates has advanced.In addition, as a result of searching for sites involved in sugar recognition at the molecular level, it was shown that TAS1R2 may also be involved in sugar recognition in addition to the previously known sites (extracellular region of TAS1R3). It is supposed to be.
Until now, the function measurement system for human sweet receptors has been patented by foreign companies, so it has been extremely difficult for domestic food companies to use it.By using the sweetness receptor measurement system of Japanese macaques established this time, it will be possible for domestic companies to use the experimental system in vitro using cultured cells for the discovery and application of new sweeteners. It was shown that a wide range of screenings could be carried out safely.
