The relative affective potency of glycine, L-serine and sucrose as assessed by a brief-access taste test in inbred strains of mice
The relative affective potency of glycine, L-serine and sucrose as assessed by a brief-access taste test in inbred strains of mice
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DOI：
10.1093/chemse/bjh051
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发表时间：
2004-07-01
期刊：
影响因子：
3.5
通讯作者：
Spector, AC
中科院分区：
文献类型：
--
作者：
Dotson, CD;Spector, AC
一般来说，相对于水，啮齿动物更喜欢蔗糖和l-丝氨酸，并将这两种化合物视为具有相似味道的物质(例如。甜味)，尽管它们被认为与味蕾细胞中不同的T1R异二聚体受体结合。我们评估了这些化合物和甘氨酸的效价，甘氨酸被认为与两种T1R受体复合物结合，使用了一个短暂的味觉测试。在不剥夺小鼠（n = 10只/株/刺激）和限制家庭笼水的条件下，对两种对低浓度蔗糖表现出高度偏好的“味觉型”菌株（C57BL/6J和SWR/J）和两种对低浓度蔗糖表现出迟钝偏好的“非味觉型”菌株（129P3/J和DBA/2J）进行了5 s不同浓度单一化合物的试验，测量了它们的非条件舔舐反应。在未被剥夺的小鼠中，蔗糖产生单调增加的浓度-反应曲线，而甘氨酸在刺激舔舐方面仅略微有效，l-丝氨酸产生相对平坦的功能。菌株间的反应性比预期的要复杂。例如，当在非剥夺条件下进行蔗糖测试时，129P3/J非味觉品系在中高浓度下超过了味觉小鼠的反应性。在水限制条件下，这些小鼠对高浓度蔗糖和甘氨酸的反应也明显比其他菌株更强，当刺激舔相对于水标准化时。因此，这里测试的刺激的情感效力似乎与化合物与T1R2+3受体复合物结合的能力有关。然而，在短暂接触试验中，菌株对这些尝味剂的反应情况似乎不能简单地用菌株的甜味剂“尝味者”状态来解释。
In general, rodents prefer both sucrose and l-serine relative to water and treat both compounds as possessing a similar taste quality (e.g. 'sweetness') despite that they are believed to bind with different T1R heterodimeric receptors in taste bud cells. We assessed the affective potency of these compounds along with glycine, which is thought to bind with both T1R receptor complexes, using a brief-access taste test in a gustometer. Unconditioned licking responses of two 'taster' strains (C57BL/6J and SWR/J), which display high preference for low concentrations of sucrose, and two 'non-taster' (129P3/J and DBA/2J) strains, which display blunted preference for low concentrations of sucrose, were measured during 5 s trials of varying concentrations of a single compound when mice (n = 10/strain/stimulus) were non-deprived and when access to home-cage water was restricted. In non-deprived mice, sucrose generated monotonically increasing concentration-response curves regardless of strain, whereas glycine was only marginally effective at stimulating licking and l-serine produced relatively flat functions. The profile of responsiveness across strains was more complex than expected. For example, when tested with sucrose in the non-deprived condition, the 129P3/J non-taster strain surpassed the responsiveness of taster mice at mid-range to high concentrations. Under water-restricted conditions, these mice also were significantly more responsive to high concentrations of both sucrose and glycine compared with the other strains when stimulus licking was standardized relative to water. Thus, the affective potency of the stimuli tested here seems to be related to the ability of the compounds to bind with the T1R2+3 receptor complex. However, the profile of strain responsiveness to these tastants in the brief-access test does not appear to be simply explained by the sweetener 'taster' status of the strain.