• 대한치과의사협회지
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• 제22권12호통권187호
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• pp.1083-1089
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• 1984

As a study to elucidate whether taste buds contain specific proteins, rat dorsal lingual epithelium was analysed by electrophoresis. The epithelium of the vallate papilla (with numerous taste buds), the area of the fungiform papilla 9with a few taste buds), and the area between vallate papilla and large filiform papilla (not containing taste buds) were strippled off by treatment with 0.7% EDTA. The epithelial protein was extracted by 1% SDS and 1% Mercaptoethanol in 0.01M phosphate buffer (pH7.2). Extracts were analysed by disc SDS-PAGE. Because the patterns of protein composition from each site were similar with each other as a whole, it is concluded that taste buds do not contain specific protein detected by SDS-PAGE in adult rat. But a protein on M.W. 49000 which lies in the area of molecular weight of keratin molecules was found only in the epithelium containing taste buds. This results suggested that the epithelium containing taste buds differentiate dissimilarly to the epithelium not containing taste buds.

• 대한한방내과학회지
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• 제38권4호
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• pp.455-467
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• 2017

Objectives: This study evaluated the correlation between taste function and spleen qi deficiency in patients with burning mouth syndrome (BMS) and compared subgroups of BMS (i.e., dysgeusia and non-dysgeusia subgroups). Methods: This study included 60 participants categorized into two groups: a BMS group and healthy control (HC) group. Taste threshold was measured within six levels using solutions of four basic taste qualities. Subjects' Oral Health Impact Profiles (OHIPs-14) and Spleen qi Deficiency Questionnaire (SQDQ) scores were analyzed. Results: Taste thresholds for sweet (sucrose) and salty (NaCl) tastes were significantly lower in the BMS group than in the HC group, but sour (citric acid) and bitter (quinine HCl) tastes showed no significant differences between groups. In the dysgeusia and non-dysgeusia subgroups, no significant differences in the four basic taste thresholds were found. SQDQ scores were significantly higher in the BMS group compared to the HC and in the dysgeusia group compared to the non-dysgeusia group. OHIPs-14 and SQDQ scores for the BMS group were significantly and positively correlated. Conclusions: Spleen qi deficiency is related to taste function and can be used to treat BMS patients with taste dysfunction.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1194-1199
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• 1997

The effect of hot taste preference on selected immune responses was investigated in human peripheral immunocompetent cells. Human lymphocytes and natural killer(NK) cells were prepared at a concentration of 2$\times$$10^{6}$ cells/ml in RPMI-1640 containing 10% fetal bovine serum. Lymphocytes proliferation was determined with the [$^{3}H$]-thymidine pulse for 18hrs after concanavalin A, phytohemagglutinin, Salmonella typhimurium mitogen, or media alone. NK cell activity was measured by cytolysis of $^51Cr$-labeled target cells K562. Serum antibodies levels such as IgM, IgG, IgA were also measured by ELISA method. There was no difference of serum IgM level among the groups, but IgG and IgA levels were greater in the group with hot taste preference than those of the group without hot taste preference. In lymphocytes of the group with hot taste preference there was a greater mitogen-induced lymphocyte proliferative responses compared to the group without hot taste preference. In addition, NK cell activity in group with hot taste preference was lower than that of the group without hot taste preference. These results suggest that the eating habit of spicy food containing hot components may affect immune status by modulating selective immunocompetent cells function.

• 대한소아치과학회지
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• 제24권3호
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• pp.688-703
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• 1997

The effect of glossopharyngeal nerve transection on the taste buds of the rat vallate papilla was examined by using the method of DNA nick-end labeling (TUNEL) and standard electron microscopic technique at 1, 3, 5, 7, 9 days after denervation. In general, the number and size of taste buds decreased as more days passed after denervation. They started decreasing on day 3 post denervation and virtually all taste buds were disappeared on day 9 post denervation. In studies using TUNEL method, TUNEL postive cells markedly increased in their numbers one day post denervation, as compared with controls. The number of apoptotic taste bud cells per taste bud profile was averaged to be 0.64 and 0.44 for day 1 and 3 post denervation, respectively, whereas it was 0.10 in controls. In electron microscopy, apoptotic cells were identified by the presence of condensed and fragmentary nuclei in a cytoplasm, which resulted in increased density. In control rats, only few apoptotic cells were found. On days 1 and 3 post denervation, nerve fibers almost disappeared from the taste buds and some apoptotic cells were apparent. On days 7 and 9 post denervation, a few taste bud cells were still present in the epithelium of the bottom of the trench wall of the vallate papilla and most of them showed apoptotic changes. The results indicate that the death of taste bud cells in normal conditions is controlled by apoptosis and the decrease and disappearance of taste buds after denervation is also caused by apoptosis of taste bud cells.

• 한국콘텐츠학회논문지
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• 제12권6호
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• pp.201-210
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• 2012

본 연구는 기존 텔레비전 연구에서 활용된 레퍼토리 개념을 통해 문화예술 콘텐츠를 선택하는 방식을 구체적으로 탐색했다. 본 연구의 주요 결과는 다음과 같다. 첫째, 문화예술 분야 레퍼토리 비율을 개인별 문화 서비스 레퍼토리로 환산하여 계산한 결과, 레퍼토리 1은 평균 1.66개, 레퍼토리 2는 평균 4.27개로 나타났다. 이들 레퍼토리는 영화 취향을 중심으로 수직적으로 구성되어 있다. 둘째, 인구사회 요인별로 레퍼토리 개수를 살펴본 결과, 레퍼토리 1의 경우에는 성별, 연령, 소득 모두에서 집단 간 차이가 유의미한 것으로 나타났다. 레퍼토리 2도 유사하게 차이가 나타났다. 셋째, 레퍼토리가 전혀 없는 응답자와 1개 이상인 응답자를 구분하는 요인으로 연극, 영화, 뮤지컬 등의 취향이 중요한 역할을 차지하는 것으로 나타났다. 본 연구를 통해 응답자들이 갖고 있는 레퍼토리는 대체적으로 영화와 연극 등 대중문화 중심적인 것으로 나타났다. 반면, 클래식이나 무용, 미술전시회 등의 순수 문화예술 분야에 대한 취향은 응답자별로 분산되는 것으로 나타났다. 반면, 레퍼토리 2를 분석할 때, 순수 문화예술 분야에 대한 취향 정도가 적지 않은 만큼 적극적인 마케팅 및 홍보가 뒷받침된다면 시장을 확대할 수 있는 가능성이 높을 것으로 판단된다.

• 대한가정학회지
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• 제17권4호
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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.

• 동아시아식생활학회지
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• 제15권3호
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• pp.357-365
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• 2005

This study was conducted to investigate the effect of taste and cooking method of medicinal cuisine on the customer loyalty. Self-administered questionnaires were collected from 214 customers visiting a restaurant specialized in temple cuisine in Yangsan city, Kyungnam province. Statistical data analysis was completed using SPSS program. Female respondents preferred garnish and bright color, and males preferred flavor and chewing taste as a taste of medicinal cuisine. The older respondents preferred flavor and chewing taste more than younger ones. Among cooking methods of medicinal cuisine, females preferred steaming and older respondents preferred boiling and cooking in casserole. From the regression analysis, the customer loyalty was singnificantly affected by sauce, delicious looking color, flavor, aroma, and chewy texture among taste factors and by boiling and cooking in casserole among cooking methods.

• Animal cells and systems
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• 제15권3호
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• pp.197-202
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• 2011

The present study demonstrates the first-ever characterization of cell types that express the vanilloid receptor 1 (VR1) in the taste buds of rat circumvallate papillae. We performed electron microscopy to identify the subcellular location. The VR1 immunoreactivity was associated with the endoplasmic reticulum, cytoplasmic vesicles, and plasma membrane of taste cells. These results demonstrate the localization of the VR1 in membranous structures of the taste cells. We used double immunofluorescence histochemistry with taste cell type-specific markers to identify the cell types that express the VR1. The VR1 was detected in all functional taste cell types (Type I, Type II, and Type III cells). Together, our data suggest that the VR1 might play different roles according to the cell types within a taste bud.

• 한국식물생명공학회:학술대회논문집
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• 한국식물생명공학회 2005년도 추계학술대회 및 한일 식물생명공학 심포지엄
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• pp.126-131
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• 2005

Richadella dulcifica, a native shrub in tropical West Africa, gives red berries that have the unusual property of modifying a sour taste into a sweet taste. The red berries contain a taste-modifying protein named miraculin. A synthetic gene encoding miraculin was placed under the control of constitutive promoters and transferred to lettuce. High expression of miraculin was obtained, with accumulation of up to 1% total soluble protein in lettuce leaf. In addition, the miraculin expressed in lettuce possesses a taste-modifying activity.

• 철학연구
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• 제117호
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• pp.139-167
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• 2017

본 논문은 취미의 자발적인 도야가 어떻게 가능하고, 도야된 취미를 갖는 것이 왜 성품의 교화와 문화 발전을 위해 필요한지 그 이유를 밝힌다. 이는 취미가 자신의 판정을 항상 '쾌'로 반성하는 것과 관련이 있다. 취미는 자신의 판정의 타당성을 검사할 때마다 보편타당한 근거를 발견하는데, 이러한 '발견의 기쁨'이 취미를 자발적으로 도야하게 만드는 것이다. 도덕적 성품을 갖기 위해서는 자신의 행위의 도덕성을 스스로 평가해 보는 훈련이 필요하고, 시대를 대표해 계승할 만한 작품을 선별하기 위해서는 높은 안목이 필요하다. 그러나 우리는 작품의 미를 평가하면서 이러한 자율적 사고를 즐겁게 습관화할 수 있다. 본론에서는 이 같은 사실을 칸트가 <연역>에서 제시한 세 가지 부정적 취미판단의 사례를 통해 규명하려고 한다. 칸트에 따르면 부정적 취미판단은 현재 아름다운 작품이 불쾌감을 준다는 뜻이지만, 이를 통해 주장하는 것은 취미가 도야되었다는 것이다. 필자는 세 가지 사례에서 드러난 취미의 반성 방식을 '버티기', '결함 지적하기', '스스로 번복하기'라는 도야방식으로 정식화한다.(2장) 그리고 이를 통해 이러한 취미의 도야 방식은 이성이 도덕적 관심을 갖도록 자극함으로써 인성의 교화에 영향을 줄 수 있다는 점에서(3장) 그리고 문화 계승의 산물을 취미가 직접 심사한다는 점에서 취미의 도야가 필요함을 역설한다.(4장) 본론 마지막 장에서는 이것이 어떻게 가능한지를 규명하기 위해, 취미의 반성방식을 좀 더 근원적으로 탐색해본다.(5장) 특별히 실러의 '유희충동' 개념을 빌려 그 이유를 밝히는데, 그의 설명은 취미의 발견의 기쁨이 주는 역동성을 이해하는데 도움을 주기 때문이다. 취미는 대립하는 마음의 활동에서 서로의 활동을 '추동'하는 근거를 발견하고, 이러한 자기 활동에 스스로 고무되는 특징이 있다. 말하자면 취미는 작품이 불만족스러운 상황에서도 유희충동을 '만들어내기' 때문에, 즐겁게 앞의 두 과제를 감당하도록 마음을 촉진하는 것이다. 결론에서는 그런 의미에서 취미에 의한 유희충동은 창작을 통해 극대화된다고 보고, 창작하는 예술가처럼 이를 직접 체험할 수 있어야 함을 밝힌다.(6장)