Altering salivary protein profile can decrease aversive oromotor responding to quinine in rats.
Altering salivary protein profile can decrease aversive oromotor responding to quinine in rats.
复制标题
改变唾液蛋白的特征可以减少对大鼠奎宁反应的厌恶性眼动子。
DOI：
10.1016/j.physbeh.2020.113005
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发表时间：
2020-09-01
影响因子：
2.9
通讯作者：
Torregrossa AM
中科院分区：
文献类型：
--
作者：
Martin LE;Kay KE;James KF;Torregrossa AM
苦味通常与毒素有关，但接受一些苦味的食物，如绿色蔬菜，可能是保持健康饮食的重要组成部分。先前的研究表明，接触奎宁的动物会上调一组唾液蛋白（SPs），而那些SPs上调的动物会增加对奎宁食物的摄取率，并增加对奎宁的短暂舔食和更高的检测阈值。这些研究表明SPs改变了感官反馈；然而，它们依赖于因饮食暴露而上调的SPs，无法控制学习的作用。在这里，我们使用味觉反应来确定SPs是否可以改变以前没有苦味饮食经验的动物的苦味。首先，收集麻醉大鼠注射异丙肾上腺素和匹罗卡品刺激的唾液中含有蛋白质；分析了“供体唾液”的蛋白质浓度和特征。Bitter-naïve大鼠被植入口腔导管，并注入溶解在唾液中的味觉刺激，唾液中含有来自供体的所有SPs，过滤了SPs的唾液，水或人工唾液。记录并量化他们的口面部运动。我们发现奎宁的存在增加了与厌恶刺激相关的运动，但在输注中加入SPs足以减少对奎宁的厌恶运动反应。效果取决于唾液的总蛋白质浓度，随着蛋白质浓度的增加，厌恶反应减少。此外，全唾液输注改变了对奎宁的厌恶反应，但对其他刺激（柠檬酸、氯化钠、蔗糖）没有影响。我们的研究表明，这些SPs的作用是特异性的，SPs的存在足以减少对苦味刺激的厌恶或感觉反馈。
Bitter taste is often associated with toxins, but accepting some bitter foods, such as green vegetables, can be an important part of maintaining a healthy diet. It has previously been shown that animals exposed to quinine upregulate a set of salivary proteins (SPs), and those with upregulated SPs have increased rates of feeding on a quinine diet as well as increased brief-access licking to and higher detection thresholds for quinine. These studies suggest that SPs alter orosensory feedback; however, they rely on SPs upregulated by diet exposure and cannot control for the role of learning. Here, we use taste reactivity to determine if SPs can alter bitter taste in animals with no previous bitter diet experience. First, saliva with proteins stimulated by injections of isoproterenol and pilocarpine was collected from anesthetized rats; this “donor saliva” was analyzed for protein concentration and profile. Bitter-naïve rats were implanted with oral catheters and infused with taste stimuli dissolved in saliva that contained all of the SPs from the donors, saliva that was filtered of SPs, water, or artificial saliva. Their orofacial movements were recorded and quantified. We found that presence of quinine increased movements associated with aversive stimuli, but adding SPs to the infusion was sufficient to reduce aversive oromotor responding to quinine. The effect was dependent on the total protein concentration of the saliva, as protein concentration increased aversive responses decreased. Additionally, infusions of whole saliva altered aversive responding to quinine, but not other stimuli (citric acid, NaCl, sucrose). Our work suggests that effect of these SPs is specific and the presence of SPs is sufficient to decrease aversive orosensory feedback to bitter stimuli.
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影响因子：
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作者：
Kallithraka, S;Bakker, J;Clifford, MN
通讯作者：
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预防宿主防御和疾病的唾液粘蛋白。
影响因子：
4.5
作者：
Frenkel ES;Ribbeck K
通讯作者：
Ribbeck K