{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390001288035544832.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.18965/tasteandsmell.10.1_29"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"6547986"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/6547986"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I6547986"}},{"identifier":{"@type":"NAID","@value":"110001098832"}}],"dc:title":[{"@language":"ja","@value":"魚類の味覚受容(<総説特集>水棲動物の化学受容)"},{"@value":"魚類の味覚受容"},{"@language":"ja-Kana","@value":"ギョルイ ノ ミカク ジュヨウ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"ja","@value":"かつて魚類の味覚の電気生理学的研究は、主に4基本味(塩化ナトリウム、塩酸キニーネ、ショ糖、無機および有機酸)を刺激物質に用いて行なわれてきた。1960年代後半から魚類味覚系が有機化合物に高い感受性を示し、殊にアミノ酸が魚類の顔面味覚系に効果的な刺激物質であることが示されるようになった。その後、アミノ酸による感受性や味応答スペクトラムに魚種の特異性はあるが、チャネルキャットフィッシュなど研究されたどの魚類味覚系でもアミノ酸に高い感受性を示し、ナマズ科やコイ科の魚類ではその感受性はヒトの100万倍にも及ぶもののあることが報告された。また、魚類の味覚は甘味には応答しないが、ペプチドや核酸、カルボン酸に応答し摂餌を誘引すること、アミノ酸やカルボン酸、それらの関連物質や誘導体を用いた研究から、これらの刺激物質と味覚受容体との間には立体特異的な相関(構造一活性相関)があることが分ってきた。さらに、特定の数種のアミノ酸を混合して味刺激として与えると、単独で与えた場合よりも味応答が増大する相乗作用が起こることも明らかとなったが、そのメカニズムは不明である。また、今後に課せられた解明されるべき点を最後に挙げた。"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410290699057287168","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002681677"}],"foaf:name":[{"@language":"ja","@value":"大須賀 謙二"},{"@language":"en","@value":"Ohsuga Kenji"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Oral Physiology, Ohu University School of Dentistry"},{"@language":"ja","@value":"奥羽大学歯学部口腔生理学講座"}]},{"@id":"https://cir.nii.ac.jp/crid/1030285133298743681","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"40076047"},{"@type":"NRID","@value":"1000040076047"},{"@type":"NRID","@value":"9000257942357"},{"@type":"NRID","@value":"9000002682118"},{"@type":"NRID","@value":"9000243595468"},{"@type":"NRID","@value":"9000243595085"},{"@type":"NRID","@value":"9000243595473"},{"@type":"NRID","@value":"9000006230976"},{"@type":"NRID","@value":"9000254853094"},{"@type":"NRID","@value":"9000364650672"},{"@type":"NRID","@value":"9000254348458"},{"@type":"NRID","@value":"9000004729011"},{"@type":"NRID","@value":"9000252995539"},{"@type":"NRID","@value":"9000254849572"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0022839"}],"foaf:name":[{"@language":"ja","@value":"丸井 隆之"},{"@language":"en","@value":"Marui Takayuki"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Oral Physiology, Ohu University School of Dentistry"},{"@language":"ja","@value":"奥羽大学歯学部口腔生理学講座"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13404806"},{"@type":"EISSN","@value":"24241326"},{"@type":"NDL_BIB_ID","@value":"000000092950"},{"@type":"ISSN","@value":"13404806"},{"@type":"LISSN","@value":"13404806"},{"@type":"NCID","@value":"AA11426393"}],"prism:publicationName":[{"@language":"ja","@value":"日本味と匂学会誌"},{"@language":"en","@value":"The Japanese Journal of Taste and Smell Research"},{"@language":"ja","@value":"味と匂誌"},{"@language":"en","@value":"Jpn J Taste Smell Res"}],"dc:publisher":[{"@language":"en","@value":"The Japanese Association for the Study of Taste and Smell"},{"@language":"ja","@value":"日本味と匂学会"}],"prism:publicationDate":"2003","prism:volume":"10","prism:number":"1","prism:startingPage":"29","prism:endingPage":"42"},"url":[{"@id":"http://id.ndl.go.jp/bib/6547986"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I6547986"}],"availableAt":"2003","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=%E9%AD%9A%E9%A1%9E","dc:title":"魚類"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%91%B3%E8%A6%9A","dc:title":"味覚"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%82%A2%E3%83%9F%E3%83%8E%E9%85%B8","dc:title":"アミノ酸"},{"@id":"https://cir.nii.ac.jp/all?q=%E8%84%82%E8%82%AA%E9%85%B8","dc:title":"脂肪酸"},{"@id":"https://cir.nii.ac.jp/all?q=%E6%A0%B8%E9%85%B8%E9%96%A2%E9%80%A3%E7%89%A9%E8%B3%AA","dc:title":"核酸関連物質"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360011143872518144","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Morphological evidence for a direct projection of trigeminal nerve fibers to the primary 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