[{"data":1,"prerenderedAt":65},["ShallowReactive",2],{"q-nurse-111-1-basic-medicine-019":3},{"subject":4,"subjectSlug":5,"subjectFullName":6,"question":7,"related":33,"lastmod":64},"基礎醫學","basic-medicine","基礎醫學(包括解剖學、生理學、病理學、藥理學、微生物學與免疫學)",{"id":8,"webId":9,"year":10,"session":11,"subject":4,"number":12,"stem":13,"options":14,"answer":19,"answerNote":20,"images":21,"explanation":22,"explanationDeep":23,"topics":24,"freq":11},"nurse-111-1-基礎醫學-019","nurse-111-1-basic-medicine-019",111,1,19,"下列何種胺基酸與甘味（umami）的味覺產生有關？",{"A":15,"B":16,"C":17,"D":18},"甘胺酸（glycine）","麩胺酸（glutamate）","酪胺酸（tyrosine）","色胺酸（tryptophan）","B",null,[],"本題考點在於哪種胺基酸負責鮮味(umami)。麩胺酸(glutamate)是產生鮮味的關鍵物質,其鈉鹽即味精(MSG),透過舌上味蕾的 T1R1\u002FT1R3 受體被感知為鮮味,故選 B。A 甘胺酸味道偏甜,與甘味相關但非鮮味的主要來源。C 酪胺酸是芳香族胺基酸,為多巴胺、正腎上腺素等的前驅物,與鮮味味覺無直接關聯。D 色胺酸是血清素與褪黑激素的前驅物,亦非鮮味來源。五種基本味覺中,鮮味的代表分子即麩胺酸與部分核苷酸(如 IMP、GMP),故正解為 B。","五種基本味覺:甜(糖、部分胺基酸)、鹹(Na⁺)、酸(H⁺)、苦(生物鹼)、鮮(麩胺酸)。鮮味由日本學者池田菊苗於昆布中發現麩胺酸而命名為「umami」。鮮味受體 T1R1+T1R3 與甜味受體 T1R2+T1R3 共用 T1R3 次單元,屬 G 蛋白偶合受體。核苷酸 IMP(肌苷酸,存於肉、柴魚)與 GMP(存於香菇)能與麩胺酸產生鮮味協同放大效應,是料理增鮮的科學基礎,可作延伸記憶。",[25,27,29,31],{"term":26,"count":11},"麩胺酸 glutamate",{"term":28,"count":11},"鮮味 umami",{"term":30,"count":11},"T1R1\u002FT1R3 受體",{"term":32,"count":11},"味精 MSG",[34,38,43,48,54,59],{"webId":35,"stem":36,"number":37,"year":10,"session":11},"nurse-111-1-basic-medicine-020","下列關於摸到滾燙的熱水，手臂會迅速的收回的敘述，何者錯誤？",20,{"webId":39,"stem":40,"number":41,"year":10,"session":42},"nurse-111-2-basic-medicine-036","下列那一個抗心律不整藥物，不適合用來治療陣發性上心室心律不整？",36,2,{"webId":44,"stem":45,"number":46,"year":47,"session":42},"nurse-112-2-basic-medicine-030","下列關於帕金森氏症的敘述何者錯誤？",30,112,{"webId":49,"stem":50,"number":51,"year":52,"session":53},"nurse-113-3-basic-medicine-028","三歲男孩，血中 α 胎兒蛋白（α-fetoprotein）上升，最可能為何種睪丸腫瘤？",28,113,3,{"webId":55,"stem":56,"number":57,"year":58,"session":11},"nurse-115-1-basic-medicine-032","下列抗生素之敘述，何者最不適當？",32,115,{"webId":60,"stem":61,"number":62,"year":63,"session":42},"nurse-106-2-basic-medicine-046","最常見到的乳房良性腫瘤為下列何項？",46,106,"2026-09-04",1788510732837]