一碗同等糖份的紅豆沙,如果將熱紅豆沙和凍紅豆沙比較的話,熱紅豆沙感覺起上來總是會比較甜,究竟為何會這樣呢?313Please respect copyright.PENANAhNeFSiaQzR313Please respect copyright.PENANASNUAlOyjp3
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答案就在於舌頭上的味蕾感測機制之上。313Please respect copyright.PENANAYXpHrdWLce
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(圖2)我們的舌頭上佈滿味蕾細胞,主要功能是為我們感測食物的味道。313Please respect copyright.PENANAGdEag3iZP3
以感測甜味為例,以下為扼要的簡化過程。313Please respect copyright.PENANAQo565KaaKG313Please respect copyright.PENANANodSVWn1ao
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1.甜味物質與味蕾上的T1R2及T1R3合併。313Please respect copyright.PENANAKY2frvh83j
(Type1 Taste Receptor member 2 and 3)313Please respect copyright.PENANA7P7tkjH4Kb
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2.其後觸發一系列的細胞反應,並產生出鈣離子(Ca2+ ion)。313Please respect copyright.PENANA6JJ3kBI3bp
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3. 鈣離子觸動TRPM5,產生電流。313Please respect copyright.PENANA8hwo9nukoD
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4. 電流經由神經細胞傳到大腦。313Please respect copyright.PENANAdZfda5c8ry
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5. 大腦分析電流訊息,製造甜味的感覺。313Please respect copyright.PENANAeYc8p93jMi
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(圖3)那麼,為何熱紅豆沙會比較甜呢?玄機就在圖中機制的第三步。313Please respect copyright.PENANAy0RBys6br1313Please respect copyright.PENANAXeGxL27gLs
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TRPM5除了能夠感測鈣離子後,亦能感測溫度。313Please respect copyright.PENANAx1AaGzQXiW
若然食物溫度提升的話,TRPM5所發出的電流強度便會有所增長。313Please respect copyright.PENANAcTI1UqiOML
而電流越強的話,大腦便會轉遞出越甜的感覺。313Please respect copyright.PENANAYDi0bI3Hso
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而正正就是因為這個緣故,儘管糖份一樣,熱紅豆沙食起上來會比凍紅豆沙感覺起上來會比較甜。313Please respect copyright.PENANANdbzCk7mww
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如果想我快啲出文的話,請入去Penana網站科普專欄–薯不揀單俾一個like以及Bookmark,這對我非常之重要。313Please respect copyright.PENANAqKQEEeBdf2
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同時亦可以在Penana網站裡按「買一嚿/半嚿薯仔」,以課金的方式推動我繼續搜羅資料寫文,多謝。313Please respect copyright.PENANAqnQ9AIjRTO
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深入淺出–為何熱紅豆沙食起上來會比凍紅豆沙感覺更甜
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