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戸田研究室
Showing the original Japanese · View translation
「おいしい」とは何かを、味覚受容体から解き明かす研究室。
AboutAbout the lab
「おいしい」を、科学で追究する。
戸田研究室は、
味覚受容体の
魚類から
食品の
Key terms
- 味覚受容体
- 舌の
味蕾に あるタンパク質。 味の 成分が くっつくと 信号を 出し、 味を 感じさせる - 基本味
- 旨味・
甘味・ 苦味・酸味・ 塩味の 5つ。 ふだん 感じる 味は この 組み合わせで できている - 食性
- その
動物が ふだん 何を 食べているかと いう、 食べ物の 好みや 傾向
NewsLab news
フグの
旨味受容体の しくみを 解明した 共同研究論文が PNAS に 掲載 学生が、
日本農芸化学会関東支部大会で 優秀発表賞を 受賞 マイコドリの
求愛 行動の 進化に 関する 共同研究論文を 発表 ロリス類の
味覚受容体 遺伝子の 進化に 関する 共同研究論文を 発表 修士課程の
学生が、 日本農芸化学会関東支部大会で 優秀発表賞を 受賞
ResearchResearch themes
味は
*Illustrative image味覚受容体を調べる技術
カルシウム結合型の
*Illustrative image味覚と食性の関わり
不要に
*Illustrative image新たなおいしさ成分の探索
調味料や
MembersFaculty
戸田研究室の
- Associate Professor戸田 安香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: “Volcano hummingbird (Selasphorus flammula) female in flight 2” Charles J. Sharp / CC BY-SA 4.0 (cropped)
- 味覚受容体を
調べる 技術: “Microplate with reagents” Roddelgado / CC BY-SA 4.0 (cropped) - 味覚と
食性の 関わり: “Giant panda eating bamboo” Kevin Dooley / CC BY 2.0 (cropped) - 新たな
おいしさ成分の 探索: “Flour tortillas, lettuce, cheese and tomatoes” W.carter / CC BY-SA 4.0 (cropped) - Related lab (二階堂研究室): “Curious young cichlids” Cethuyghe / CC BY-SA 4.0 (cropped)
- Related lab (中村信大研究室): “Multicolor fluorescence image of a living PC-12 cell” 8x57is / CC BY-SA 4.0 (cropped)
- Related lab (刑部祐里子研究室): “Arabidopsis thaliana kz07” Krzysztof Ziarnek, Kenraiz / CC BY-SA 4.0 (cropped)
- Related lab (加藤研究室): “Takifugu poecilonotus by DaijuAzuma” Daiju Azuma / CC BY-SA 4.0 (cropped)
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