• Journal of the Korean Home Economics Association
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• v.17 no.4
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• pp.43-47
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• 1979

In order to get taste sensation 116 male and 82 female subjects were tested by dropping solution on tongue. Table I shows the number of subjects in each selected age group. none of the subjects complained gastrointestinal discomforts and drinking and smoking habits were moderate (Less than 5 cigarettes a day). Taste sensation was elicited by applying standard tap water solutions of sucrose(sweet), , sodium chloride(salty), citric acid (sour) and quinine (bitter) on tongue. The dour concentrations of each solution are given in Table 2. The test were done about 1 hour after meal . A drop of approximately 0.1 ml of the lowest concentration of solution was placed on tongue. The number of subjects who recognized the taste of concentrations were recorded in each age group. The obtained results were as follows ; 1. The sweet taste sensation of each age group was more sensitive in female than in male. 2. Decreased level of sensitivity to sweet. salty, sour and bitter taste was detected in the 40 year age group. 3. Females tent to be more sensitive to taste than males generally.

• Korean Journal of Pharmacognosy
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• v.13 no.1
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• pp.1-6
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• 1982

Gentiana uchiyamana Nakai is a perennial herb in Gentianaceous plants. From the root of Gentiana uchiyamana Nakai, the bitter secoiridoid glucosides were isolated and identified as gentiopicroside and swertiamarin. A high-performance liquid chromatographic method for quantitative determination of bitter component, i.e. gentiopicroside in the roots of Gentiana scabra and G. uchiyamana Nakai was developed, using a ${\mu}$-Bondapak $C_{18}$ column and methanol-water mobile phases. The content of gentiopicroside was calculated from calibration curve previously prepared using the standard, 3.55% in the roots of Gentiana scabra and 1.58% in Gentiana uchiyamana Nakai.

• Food Science and Industry
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• v.50 no.4
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• pp.12-23
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• 2017

Gustation, initiated by the detection of taste molecules by specific receptors expressed in taste cells, plays an essential role in food selection and consequently in overall nutrition for humans. In the past decade, a remarkable amount of knowledge of taste perception in the neurology, molecular biology, and genetics has emerged, particularly in basic tastes- sweet, bitter, sour, salt and umami. Among them, sweet, bitter and umami are recognized via the specific G-protein coupled receptors. Salt and sour are primarily mediated by apically located ion channel-type receptors. Because excessive salt or sugar consumption leads to high rates of diet-associated diseases and it comes from eating prepared or processed foods, an understanding of the underlying mechanisms in salt and sweet perception is crucial in food industry. This review will focus on recent progress of the perception of salt and sweet taste to provide basic knowledge for reducing salt and sugar consumption.

• Journal of the Korean Wood Science and Technology
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• v.30 no.3
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• pp.85-90
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• 2002

This study was carried out to investigate the dimensional stability of bentwoods by three treatments: steaming, urethane varnish coating, and polyethylene glycol (PEG) treatment. Bentwood processing employed a bending-jig with only 4 cm radius of curvature (ROC). The used species were bitter wood (Picrasma quassioides), painted maple (Acer mono), and birch (Betula schmidtiii). The bending properties of these are well-known in bentwood production (Jung et al., 2002). The bentwoods were treated repeated at room temperature [20℃, RH 80% (12 hours) and 40℃ under RH 10% (12 hours)]. To estimate the dimensional stability of bentwoods, we measured the radius of curvature and end-distance. The best results could be attained with PEG treatment. Steaming was the worst treatment. Comparing the properties of the different species, the dimensional stability of bitter wood was excellent. It was concluded that the steaming treatment was unsuitable for dimensional stability of bentwoods.

• International Journal of Oral Biology
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• v.47 no.4
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• pp.49-54
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• 2022

Taste is a basic sensation to get attracted toward nutritious foods or avoid possible harmful substances. The basic taste qualities in humans consist of sweet, bitter, umami, salty, and sour. Basically, sweet and umami tastes make food attractive, whereas bitter and sour tastes make it avoidable. Salty taste comprises basic salty and high salt taste. The basic salty taste is known as amiloride-sensitive salty taste, which is inhibited by amiloride, but the high salt taste is not sensitive to amiloride. Moreover, high salt taste can also cause avoidance behavior in human beings. Sodium, one of the most important cations in the body fluids of vertebrates, controls the volume of total body fluids and is a risk factor for cardiovascular diseases, such as hypertension. The concentration of sodium in body fluids must be under delicate control. A distinction between the salty taste and high salt taste would be a contributing mechanism to control the volume and/or osmolarity of body fluids.

• 한국약용작물학회:학술대회논문집
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• 2011.04a
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• pp.462-463
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• 2011

• Proceedings of the Korean Nuclear Society Conference
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• 2005.05a
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• pp.1106-1107
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• 2005

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.1
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• pp.98-104
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• 1995

Five bitter taste compounds (OY-22, OY-23, OY-24, OY-25 and OY-26) were firstly isolated from cultured oyster (Crassostrea gigas) at Gamak Bay, Sourthern coast of Korea, between November, 1989 and January, 1990, and smoked-canned oyster, which were produced by the same oysters. They were presumed as cyclic peptides composed with 6 or 7 amino acids, including sulfur on the basis of NMR and MS spectra. Val and Leu in OY-24, leu and lie in OY-25 and tow leucines in OY-26 were detected from those each compounds, seperately, by the amino acid analysis. Another amino acids were thought as non-constitutional amino acids. They showed non-toxic to mice $(100{\mu}g/20g\;mice i.p.)$ and non actibacterial artivities to Asp. niger and B. subtilis $(10{\mu}g/disk)$. The chemical structures and other biological activities of them are now in studying.

• Journal of Korean Medical classics
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• v.23 no.6
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• pp.27-44
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• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

• International Journal of Oral Biology
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• v.41 no.2
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• pp.97-103
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• 2016

Mammals have 3 pairs of major salivary glands i.e., the parotid, submandibular, and sublingual glands. Saliva secretion of these glands is modulated by taste perception. Salivary glands are composed mainly of acinar and ductal cells. Primary saliva is secreted by acinar cells and modified during ductal flow. Recently, of the murine 35 bitter taste receptors, Tas2r108 was expressed at highest levels in the submandibular gland by qPCR. Further, Tas2r108-transfected cells respond to a range of bitter compounds, such as denatonium, quinine, colchicine, diphenidol, caffeine and dapson. The objective of the present study was to characterize the expression of Tas2r108 mRNA in acinar and/or ductal cells of the submandibular gland using in situ hybridization (ISH). Male 42-60 days old DBA2 mice were used in the study. Messenger RNAs were extracted from the submandibular gland for generating digoxigenin (DIG) labeled-cRNA probes. These probes were transcribed in anti-sense and sense orientation using T7 RNA polymerase. Dot blot hybridization was performed using DIG labeled-cRNA probes, in order to estimate integrity and optimal diluting concentration of these probes. Subsequently, ISH was performed on murine submandibular gland to detect Tas2r108 mRNA. Dot blot hybridization data demonstrated that Tas2r108 DIG labeled-cRNA anti-sense probes specifically detected Tas2r108 cDNA. ISH results showed that the anti-sense probes labeled acinar and ductal cells in the submandibular gland, whereas no staining was visible in sense controls. Interestingly, the Tas2r108 expression levels were higher in acinar than ductal cells. These results suggested that Tas2r108 might be more associated with primary saliva secretion than with ductal modification of saliva composition.