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生物機能開発化学研究室
Showing the original Japanese · View translation
おいしさを感じるしくみを、味覚受容体から解き明かす研究室。
AboutAbout the lab
「味」のしくみを、分子から知る。
生物機能開発化学研究室は、
口の
味覚受容体を
栄養状態や
Key terms
- 味覚受容体
- 味の
もとに なる 物質を 受け取り、 細胞に 信号を 伝える タンパク質 - 味蕾
- 舌などに
ある、 味を 受け取る 細胞が 集まった 小さな 器官 - 培養細胞
- 体から
取り出し、 容器の 中で 増やして 育てている 細胞。 実験で 性質を 調べやすい
NewsLab news
View More ↗ResearchResearch themes
食べものの
*Illustrative image味覚受容体が味を受け取るしくみ
味の
*Illustrative image食の経験で変わる好みと味覚
好みや味の
*Illustrative image酸っぱさを甘さに変えるタンパク質
熱帯の
MembersFaculty
生物機能開発化学研究室の
- Associate Professor三坂 巧Publications ↗
VoicesStudent voices
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Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Blue tongue” Sensonet / CC BY-SA 3.0 (cropped)
- 味覚受容体が
味を 受け取る しく み: “Fluo-4 loaded HEK 293 cells” Borys Olifirov / CC BY 4.0 (cropped) - 食の
経験で 変わる 好みと 味覚: “Lab mouse mg 3263” Rama / CC BY-SA 2.0 fr (cropped) - 酸っぱさを
甘さに 変える タンパク質: “Synsepalum dulcificum -miracle fruit - Vijayanrajapuram 01” Vijayanrajapuram / CC BY-SA 4.0 (cropped) - Related lab (食品機能学寄付講座): “DNA microarray chip” ErikAbner / CC BY 4.0 (cropped)
- Related lab (食品生化学研究室): “Bodipy-wiki-Rkott-2023” Rkott / CC BY-SA 4.0 (cropped)
- Related lab (酵素学研究室): “Lysozyme crystals” Ilyassova Bayan / CC0 (cropped)
- Related lab (栄養・生命科学研究室): “Human iPS cells colonies” Christine Hale, Amy Yeung, David Goulding, Derek Pickard, Kaur Alasoo, Fiona Powrie, Gordon Dougan ほか
（PLOS ONE） / CC BY 4.0 (cropped)
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