• 한국생활과학회지
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• 제7권1호
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• pp.197-203
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• 1998

Sucrose, NaCl, citrate, caffeine 및 MSG의 용액을 준비한 뒤 관능검사를 통하여 최소감미량을 측정하였고, 네 가지 기본맛과 MSG의 상호작용을 알아보기 위하여 세 가지 다른 강도의 기본맛 용액과 MSG를 혼합시킨 뒤 맛의 강도 변화를 조사하였다. 기본맛의 최소감미량은 단맛은 0.451%, 짠맛은 0.01%, 쓴맛은 0.005%, 그리고 신맛은 0.004%로 측정되었고, 최소감미량 농도가 가장 큰 것은 단맛, 가장 작은 것은 신맛으로 나타났다. MSG의 최소감미량은 0.033%로 짠맛 최소감미량의 약 3배 정도였다. MSG첨가에 의한 네 가지 기본맛 성분의 맛강도 변화를 알아 본 결과는 다음과 같다. 강도 10인 10% Sucrose 용액에 0.8%의 MSG가 혼합되었을 때 단맛 강도가 유의적으로 감소하였으며, MSG는 Sucrose의 단맛을 대체로 저하시키는 경향을 나타내었다. NaCl용액에 대해서는 농도에 상관없이 MSG가 짠맛 강도를 유의적으로 증가시키는 경향을 보였다. Citrate용액에 대해서는 신맛강도를 약간 저하시켰으며, 그리고 caffeine용액에 대해서는 MSG가 오히려 쓴맛을 강화시키는 효과를 나타내었다.

• 대한약리학회지
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• 제24권2호
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• pp.197-201
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• 1988

본 연구에서는 세포내의 칼슘이온과 결합하여 형광을 발하는 형광색소 fura 2를 이용하여 세포내의 칼슘이은 농도를 측정함과 동시에 장력을 측정하였으며 이에 대한 카페인과 고농도의 칼륨의 영향을 정토하였다. 72.7 mM의 칼륨 이온은 장력과 세포내 칼슘이온농도에서 각각 지속적 인 증가를 보여주었으며, 20 mM의 카페인은 일과성의 빠른 세포내의 칼슘이은농도의 증가에 이어 감소를 보여주었으나 기본치 보다는 높았다. 그러나, 장력에 있어서는 카페인은 일과성의 증가에 이어 기본 장력보다 낮은 감소를 보여주었다. 한편 칼슘이온 제거 용액에서 칼륨이온은 세포내의 갈륨이온 농도도 장력도 증가 시키지 못하였으나 카페인은 일과성의 세포내의 칼륨이온 농도와 장책의 증가를 보여주었다. 이상과 결과로부터 rat 대동맥에서의 고농도의 칼륨이은에 의한 수축은 세포 딴으로 부터의 칼슘이온 유입에 의한 것이며 반면에 카페인에 의한 수축은 세포내의 칼슘이온저장부위로 부터의 칼슘이온 유리에 의한 것임을 시사한다. 또한, 카페인은 세포내의 수축 단백의 칼슘 이온에 대한 감수성을 저하시키는 듯하다.

• 대한약리학회지
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• 제12권1호
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• pp.15-22
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• 1976

The clinical abuse of C.N.S. stimulants during recent years has directed particular attention. Effect of various organs other than C.N.S. was also extensively investigated with those agents. It has been shown that, although there is a wide variation in sensitivity between species, caffeine stimulates gastric secretion in man, cat, guinea pig and dog. Roth and Ivy(1944) reported that caffeine and histamine acted synergistically in stimulating gastric secretion in the cat. Vaille et al(1966) studied that production of pancreatic juice in the rat was enhanced, but bile secretion was not affected by caffeine. In clinical study the effect of chlorpromazine on the external pancreatic secretion in the 24 subjects, the volume fell more than 20% in 7 subjects. (Skajaa et al 1960) It is widely known that C.N.S. stimulants enhanced spontaneous motor activity in the mice, while tranquilizers depressed the activity. Woo (1975) reported that the group of mice treated with chlorpromazine showed markedly inhibited motor activity and in the group of mice treated with amphetamine, there was a significant increase in the motor activity. The purpose of the present experiment was to study the effects of C.N.S. stimulants and depressant on the exocrine pancreas, and on the spontaneous motor activity in the rats. The results obtained are summarized as follows. 1. In animals treated with xanthine derivatives, the volume of pancreatobiliary secretion was markedly increased. 2. Total bilirubin output was elevated markedly in the xanthine derivatives and imipramine treated animals. The bilirubin concentration was increased in xanthine derivatives treated group. 3. The concentration of cholate in the bile was decreased in the chlorpromazine treated group. 4. The activity of lipase in the pancreatobiliary juice was elevated markedly in the xanthine derivatives treated group only. 5. In the all experimental groups, the activity of amylase in pancreatobiliary juice was significantly elevated. 6. In the caffeine treated group, spontaneous motor activity was markedly increased in $30{\sim}60$ minutes, and the amphetamine treated group showed the increased motor activity in first 30 minutes. 7. The group of rats treated with chlorpromazine showed markedly inhibited motor activity after 30 minutes, and the imipramine treated group showed similar result but less inhibition.

• Molecules and Cells
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• 제38권3호
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• pp.243-250
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• 2015

Patterning of the polar axis during the early leaf developmental stage is established by cell-to-cell communication between the shoot apical meristem (SAM) and the leaf primordia. In a previous study, we showed that the DRL1 gene, which encodes a homolog of the Elongator-associated protein KTI12 of yeast, acts as a positive regulator of adaxial leaf patterning and shoot meristem activity. To determine the evolutionally conserved functions of DRL1, we performed a comparison of the deduced amino acid sequence of DRL1 and its yeast homolog, KTI12, and found that while overall homology was low, well-conserved domains were presented. DRL1 contained two conserved plant-specific domains. Expression of the DRL1 gene in a yeast KTI12-deficient yeast mutant suppressed the growth retardation phenotype, but did not rescue the caffeine sensitivity, indicating that the role of Arabidopsis Elongator-associated protein is partially conserved with yeast KTI12, but may have changed between yeast and plants in response to caffeine during the course of evolution. In addition, elevated expression of DRL1 gene triggered zymocin sensitivity, while overexpression of KTI12 maintained zymocin resistance, indicating that the function of Arabidopsis DRL1 may not overlap with yeast KTI12 with regards to toxin sensitivity. In this study, expression analysis showed that class-I KNOX genes were downregulated in the shoot apex, and that YAB and KAN were upregulated in leaves of the Arabidopsis drl1- 101 mutant. Our results provide insight into the communication network between the SAM and leaf primordia required for the establishment of leaf polarity by mediating histone acetylation or through other mechanisms.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1066-1073
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• 2008

Sensitivity to 6-n-propylthiouracil (PROP) tasting predicts sensitivity to food qualities as well as rejection of some strong tasting foods. Using consumer rejection threshold (CRT) method, this study aimed to assess whether systematic changes in the taste intensities of familiar foods would lead to earlier rejection of these products by PROP tasters than by PROP non-tasters. Subjects rated the intensity of PROP solution and were divided into tasters (Ts) and non-tasters (NTs). And Ts were further divided into medium-tasters (MTs) and super-tasters (STs). Difference thresholds and CRTs were then evaluated for caffeine in coffee, citric acid in orange juice, and for NaCl in beef soup. For each food, Ts were more sensitive to variations in tastants than NTs. Ts also rejected more bitter coffee, more sour orange juice, and less salty beef soup more readily than did NTs. Comparisons among NTs, MTs, and STs gave fewer clear differences.

• 대한지역사회영양학회지
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• 제16권1호
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• pp.145-154
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• 2011

The purpose of this study was to evaluate the relationship between taste perceptions and risk factors for health of Korean elderly living in rural areas. Recognition thresholds for four basic tastes, drug consumption, BMI, fasting blood glucose, serum total cholesterol, serum triglyceride, systolic blood pressure, and diastolic blood pressure were assessed in 176 males and 312 females aged between 50 and 88 years. For the recognition threshold of the four basic tastes, alcohol drinking did not influence their sensitivities, but the alcohol drinking group preferred a higher pleasant concentration of NaCl than did the non-alcohol drinking group. However, smoking significantly decreased sensitivities of the four basic tastes. For the pleasant concentration of NaCl, the smoking group tended to prefer a higher concentration than the non-smoking group. Drug consumption, fasting blood glucose, serum total cholesterol, and serum triglycerides did not have a significant correlation to the sensitivity of the four basic tastes and preference of salty solution. Systolic blood pressure and diastolic blood pressure may have been positively correlated with the pleasant concentration of NaCl but did not correlate with the recognition thresholds of NaCl and sucrose. Further, systolic blood pressure was negatively correlated with the recognition thresholds of caffeine, whereas diastolic blood pressure was negatively correlated with the recognition thresholds of caffeine and citric acid. The finding that the risk factors for health correlated with taste perception has diagnostic and practical implications for health promotion for the elderly.

• 한국식품과학회지
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• 제12권3호
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• pp.150-157
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• 1980

관능검사법(官能檢査法)에 의한 식품(食品)의 품질(品質) 평가(評價)를 위하여 관능(官能) 파넬을 선발(選拔)하여 우유에 대한 차이(差異) 식별(識別) 시험(試驗)을 실시하여 다음과 같은 결과(結果)를 얻었다. 1. 파넬원 선발(選拔)의 일반(一般) 기준(基準), 감도(感度) 시험(試驗)및 차이(差異) 식별(識別) 능력(能力) 시험(試驗)을 통하여 40명의 관능(官能) 파넬을 선발(選拔)하였으며 또한 그들이 우유 품질(品質)의 관능적(官能的) 평가(評價)에 있어서 정상 능력을 갖도록 훈련(練訓)을 실시하였다. 2. 파넬원의 기본(基本) 맛에 대한 감도(感度) 시험(試驗) 결과(結果) 짠맛, 신맛, 쓴맛 및 단맛의 평균 최소(最小) 감도(感度)양(量)은 각각 0.0128M sodium chloride, 0.008M citric acid, 0.0016M caffeine 및 0.0256 M sucrose이었다. 3. 시판(市販) 5개(個) 회사(會社) 제품(製品)의 우유 시료(試料) 간(間)에 단일시료법(單一試料法), 2점(點) 대비법(對比法), 1 2 점(點) 시험법(試驗法) 및 3점(點) 시험법(試驗法)에 의한 차이(差異) 식별(識別) 시험(試驗)을 통하여 1% 수준(水準)이상에서 유의적(有意的)인 차이(差異)가 인정(認定)되었다.