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Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto
BACKGROUND: In Japan, consumption of Natto, a fermented bean dish, is recommended because of its high quality protein, digestibility in the gut and its preventive effect on blood clot formation due to high vitamin K content. However, consumption of Natto in Kansai and the Chugoku area (the western p...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2012
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3521169/ https://www.ncbi.nlm.nih.gov/pubmed/22738664 http://dx.doi.org/10.1186/1880-6805-31-13 |
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author | Tsumura, Yuki Ohyane, Aki Yamashita, Kuniko Sone, Yoshiaki |
author_facet | Tsumura, Yuki Ohyane, Aki Yamashita, Kuniko Sone, Yoshiaki |
author_sort | Tsumura, Yuki |
collection | PubMed |
description | BACKGROUND: In Japan, consumption of Natto, a fermented bean dish, is recommended because of its high quality protein, digestibility in the gut and its preventive effect on blood clot formation due to high vitamin K content. However, consumption of Natto in Kansai and the Chugoku area (the western part of Honshu) is less than that in the other areas of Japan probably because of a “food related cultural inhibition”. In this study, we determined which characteristic of Natto (appearance, odor or taste) most affect subjects’ perception of sensory attributes by observation of brain hemodynamics in relation to subjects’ preference for Natto. FINDINGS: In this experiment, we defined each subject’s changes in brain hemodynamics as (+) or (−) corresponding to an increase or a decrease in total hemoglobin concentration after stimuli compared to that before stimuli. As a result, there was no relation between preference for Natto and change in brain hemodynamics by the stimuli of “looking at” or “smelling”, while there was a significant relationship between preference and stimulus of “ingestion”; (+) : (−) = 21:15 in the subjects of the “favorite” group and (+):(−) = 30:7 in the subjects of the “non-favorite” group (P = 0.034). CONCLUSION: This result indicated that characteristic “taste” of Natto most affects preference for Natto. |
format | Online Article Text |
id | pubmed-3521169 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2012 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-35211692012-12-14 Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto Tsumura, Yuki Ohyane, Aki Yamashita, Kuniko Sone, Yoshiaki J Physiol Anthropol Short Report BACKGROUND: In Japan, consumption of Natto, a fermented bean dish, is recommended because of its high quality protein, digestibility in the gut and its preventive effect on blood clot formation due to high vitamin K content. However, consumption of Natto in Kansai and the Chugoku area (the western part of Honshu) is less than that in the other areas of Japan probably because of a “food related cultural inhibition”. In this study, we determined which characteristic of Natto (appearance, odor or taste) most affect subjects’ perception of sensory attributes by observation of brain hemodynamics in relation to subjects’ preference for Natto. FINDINGS: In this experiment, we defined each subject’s changes in brain hemodynamics as (+) or (−) corresponding to an increase or a decrease in total hemoglobin concentration after stimuli compared to that before stimuli. As a result, there was no relation between preference for Natto and change in brain hemodynamics by the stimuli of “looking at” or “smelling”, while there was a significant relationship between preference and stimulus of “ingestion”; (+) : (−) = 21:15 in the subjects of the “favorite” group and (+):(−) = 30:7 in the subjects of the “non-favorite” group (P = 0.034). CONCLUSION: This result indicated that characteristic “taste” of Natto most affects preference for Natto. BioMed Central 2012-05-28 /pmc/articles/PMC3521169/ /pubmed/22738664 http://dx.doi.org/10.1186/1880-6805-31-13 Text en Copyright ©2012 Tsumura et al.; licensee BioMed Central Ltd. http://creativecommons.org/licenses/by/2.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution License ( http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Short Report Tsumura, Yuki Ohyane, Aki Yamashita, Kuniko Sone, Yoshiaki Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto |
title | Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto |
title_full | Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto |
title_fullStr | Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto |
title_full_unstemmed | Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto |
title_short | Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto |
title_sort | which characteristic of natto: appearance, odor, or taste most affects preference for natto |
topic | Short Report |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3521169/ https://www.ncbi.nlm.nih.gov/pubmed/22738664 http://dx.doi.org/10.1186/1880-6805-31-13 |
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