1) 堀越昌子(2011)ふなずし なれずし
おいしさの体験は受け継がれる、おいしさの科
学 Vol.2 熟成 豊かなるスローフードの世界、エヌ・ティー・エス、東京、pp.34–41.
2) 近藤高史(2014)食べ物の好き嫌いと健康―苦くても必要な栄養素は取れるように嗜好
性が増加、生物の科学
遺伝、68: 445–451.
3) 高橋英一(2006)だしの基本と日本料理
うま味のもとを解きあかす、柴田書店、東京、
pp. 4–5.
4) Many contributors (2009) Dashi and Umami - The heart of Japanese cuisine (Takahashi Y ed),
Eat-Japan/Cross Media Ltd, London, UK.
5) 福家眞也,渡辺勝子,酒井久視,鴻巣章二(1989)かつお節のエキス成分、日本食品工
業学会誌 36: 67–70.
6) 二宮くみ子(2010)日本及び西洋料理における'だし'に関する研究、広島大学博士(農
学)学位論文.
7) 河野一世(2009)だしの秘密―みえてきた日本人の嗜好の原点―、建帛社.
8) 熊倉功夫、的場輝佳(2012)日本のだしについて、だしとは何か、アイ・ケイ コーポ
レーション、東京、pp. 60–78.
9) 近藤高史,松永哲郎,中村和弘,堀悦郎,西条寿夫(2011)かつおだし嗜好性における
学習の関与、日本味と匂学会誌 18: 301–302.
10)近藤高史)
(2012)だしのプラス α に着目
Vol.4
カギは学習の関与と機能性、おいしさの科
だしと日本人 生きていくための基本食(田中美智子編)、エヌ・ティー・エ
ス、東京、pp. 16–20.
11)Ackroff K, Kondoh T, Sclafani A (2014) Dried bonito dashi: a preferred fish broth without
postoral reward actions in mice. Chemical Senses 39: 159–166.
12)Jargalsaikhan U, Nishimaru H, Matsumoto J, Takamura Y, Nakamura T, Hori E, Kondoh T, Ono
T, Nishijo H (2017) Ingestion of dried-bonito broth (dashi) facilitates PV-parvalbuminimmunoreactive neurons in the brain, and affects emotional behaviors in mice. Nutritional
Neuroscience 20: 571–586.
13)Kondoh T, Matsunaga T (2020) Intake and preference for dried bonito dashi in male SpragueDawley rats and C57BL/6N mice. Physiology & Behavior 213 (Online ahead of print). doi:
10.1016/j.physbeh.2019.112708.
14)Hajnal A, Smith GP, Norgren R (2004) Oral sucrose stimulation increases accumbens dopamine
in the rat. American Journal of Physiology. Regulatory, Integrative and Comparative Physiology
286: R31–R37.
15)Ren X, Ferreira JG, Zhou L, Shammah-Lagnado SJ, Yeckel CW, de Araujo IE (2010) Nutrient
selection in the absence of taste receptor signaling. Journal of Neuroscience 30: 8012–8023.
16)Kondoh T, Yoshimura M, Sonoda S, Fujihara H, Matsunaga T, Ueta Y (2019) Induction of Fos
15
ラットのかつおだし嗜好性に及ぼす飼料中の砂糖およびたんぱく質含量の影響
近藤
expression in the rat brain after intragastric administration of dried bonito dashi. Nutritional
Neuroscience (Online ahead of print). doi: 10.1080/1028415X.2019.1670925.
17)Sclafani A (2006) Enhanced sucrose and polycose preference in sweet "sensitive" (C57BL/6J)
and "subsensitive" (129P3/J) mice after experience with these saccharides. Physiology &
Behavior 87: 745–756.
18)Ackroff K, Weintraub R, Sclafani A (2012) MSG intake and preference in mice are influenced by
prior testing experience. Physiology & Behavior 107: 207–217.
19)川口宏和(2005)かつおだしのおいしさ解析と商品開発への応用~香りの解析からのア
プローチを中心に~、日本味と匂学会誌 12: 123–130.
20)Sclafani A, Ackroff K (2012) Role of gut nutrient sensing in stimulating appetite and conditioning
food preferences. American Journal of Physiology. Regulatory, Integrative and Comparative
Physiology 302: R1119–R1133.
21)Sclafani A (2004) Oral and postoral determinants of food reward. Physiology & Behavior 81:
773–779.
22)Sclafani A, Glendinning JI (2005) Sugar and fat conditioned flavor preferences in C57BL/6J and
129 mice: oral and postoral interactions. American Journal of Physiology. Regulatory, Integrative
and Comparative Physiology 289: R712–R720.
23)Ackroff K, Sclafani A (2011) Flavor preferences conditioned by post-oral infusion of
monosodium glutamate in rats. Physiology & Behavior 104: 488–494.
24)Nozawa Y, Ishizaki T, Kuroda M, Takahashi K, Ebihara S, Itoh T (2007) Ingestion of dried-bonito
broth ameliorates blood fluidity in humans. Journal of Health Science 53: 543–551.
25)Honda M, Ishizaki T, Kuroda M (2006) The effect of dried skipjack soup stock on visual fatigue.
Journal of the Jpnanese Society for Food Science and Technology 53: 443–446.
26)Yamada K, Ishizaki T, Kuroda M, Kajimoto O, Kawagishi R (2006) The effect of dried-bonito
soup stock intake on drying and roughage of skin. Journal of Nutrtional Food 9: 53–62.
27)Kuroda M, Nozawa Y (2008) Effect of dried-bonito broth on mood states: a pooled analysis of
four randomized controlled human trials. Biomedical Research 29: 175–179.
28)Murakami H (2004) Fatigue-recovering effect of bonito extract. Kagaku to Kogyo 57: 522–524.
29)Funatsu S, Kondoh T, Kawase T, Ikeda H, Nagasawa M, Denbow DM, Furuse M (2014) Longterm consumption of dried bonito dashi (a traditional Japanese fish stock) reduces anxiety and
modifies central amino acid levels in rats. Nutritional Neuroscience 18: 256–264.
30)近藤高史、小野武年、西条寿夫(2017)かつおだしが攻撃行動を低下させる仕組み、日
本醸造協会誌 112: 812–821.
31)橋本隆紀、松原拓郎、Lewis DA(2010)統合失調症と大脳皮質 GABA 神経伝達異常、
精神神経学雑誌 112: 439–452.
32)Nguyen PTH, Nakamura T, Hori E, Urakawa S, Uwano T, Zhao J, Li R, Bac ND, Hamashima T,
16
ラットのかつおだし嗜好性に及ぼす飼料中の砂糖およびたんぱく質含量の影響
近藤
Ishii Y, Matsushima T, Ono T, Sasahara M, Nishijo H (2011) Cognitive and socio-emotional
deficits in platelet-derived growth factor receptor-β gene knockout mice. PLoS One 6: e18004.
33)Nakamura T, Matsumoto J, Takamura Y, Ishii Y, Sasahara M, Ono T, Nishijo H (2015)
Relationships among parvalbumin-immunoreactive neuron density, phase-locked gamma
oscillations, and autistic/schizophrenic symptoms in PDGFR-β knock-out and control mice. PLoS
One 10: e0119258.
34)Urakawa S, Takamoto K, Hori E, Sakai N, Ono T, Nishijo H (2013) Rearing in enriched
environment increases parvalbumin-positive small neurons in the amygdala and decreases
anxiety-like behavior of male rats. BMC Neuroscience 14: 13.
35)Caballero A, Flores-Barrera E, Cass DK, Tseng KY (2014) Differential regulation of parvalbumin
and calretinin interneurons in the prefrontal cortex during adolescence. Brain Structure &
Function 219: 395–406.
36)Caballero A, Tseng KY (2016) GABAergic function as a limiting factor for prefrontal maturation
during adolescence. Trends in Neurosciences 39: 441–448.
37)Behrens MM, Sejnowski TJ (2009) Does schizophrenia arise from oxidative dysregulation of
parvalbumin-interneurons in the developing cortex? Neuropharmacology 57: 193–200.
38)Cabungcal J-H, Steullet P, Kraftsik R, Cuenod M, Do KQ (2013) Early-life insults impair
parvalbumin interneurons via oxidative stress: reversal by N-acetylcysteine. Biological
Psychiatry 73: 574–582.
17
...