Maltodextrin and fat preference deficits in "taste-blind" P2X2/P2X3 knockout mice.
Maltodextrin and fat preference deficits in "taste-blind" P2X2/P2X3 knockout mice.
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“味盲”P2X2/P2X3 基因敲除小鼠中的麦芽糖糊精和脂肪偏好缺陷。
DOI：
10.1093/chemse/bju019
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发表时间：
2014
期刊：
影响因子：
3.5
通讯作者：
Ackroff,Karen
中科院分区：
文献类型：
--
作者：
Sclafani,Anthony;Ackroff,Karen
三磷酸腺苷是小鼠对5种主要味觉反应的关键神经递质。嘌呤能P2 X2/P2 X3受体的基因缺失大大降低了对原型初级味觉刺激的神经和行为反应。在这项研究中，我们研究了P2 X双基因敲除小鼠对麦芽糊精和脂肪刺激的行为反应，这些刺激似乎激活了额外的味觉通道。对P2 X双敲除小鼠和野生型小鼠进行24小时选择试验（相对于水），并使用递增浓度的多糖和内毒素。在实验1中，与野生型小鼠不同，幼稚双基因敲除小鼠对稀释（0.5-4%）的多糖溶液不感兴趣，但更喜欢浓缩（8-32%）的多糖而不是水。在重新测试中，与野生型小鼠一样，经历了多糖双敲除的小鼠更喜欢所有的多糖浓度。在实验2中，与野生型小鼠不同，未处理的双基因敲除小鼠对稀释的（0.313-2.5%）Intraperoid乳剂不感兴趣，但对浓缩的（5-20%）Intraperoid比对水更感兴趣。在重新测试中，经历过脂肪的双敲除小鼠与野生型小鼠一样，强烈偏好0.313-5%的Intradherid而不是水。这些结果表明，小鼠对麦芽糖糊精和脂肪的固有偏好取决于三磷酸腺苷味觉细胞信号传导。然而，随着经验的积累，P2 X双基因敲除小鼠对麦芽糊精和脂肪的非味觉风味品质产生了强烈的偏好，这些风味品质是由这些营养素的产后作用调节的。
Adenosine triphosphate is a critical neurotransmitter in the gustatory response to the 5 primary tastes in mice. Genetic deletion of the purinergic P2X2/P2X3 receptor greatly reduces the neural and behavioral response to prototypical primary taste stimuli. In this study, we examined the behavioral response of P2X double knockout mice to maltodextrin and fat stimuli, which appear to activate additional taste channels. P2X double knockout and wild-type mice were given 24-h choice tests (vs. water) with ascending concentrations of Polycose and Intralipid. In Experiment 1, naive double knockout mice, unlike wild-type mice, were indifferent to dilute (0.5–4%) Polycose solutions but preferred concentrated (8–32%) Polycose to water. In a retest, the Polycose-experienced double knockout mice, like wild-type mice, preferred all Polycose concentrations. In Experiment 2, naive double knockout mice, unlike wild-type mice, were indifferent to dilute (0.313–2.5%) Intralipid emulsions but preferred concentrated (5–20%) Intralipid to water. In a retest, the fat-experienced double knockout mice, like wild-type mice, strongly preferred 0.313–5% Intralipid to water. These results indicate that the inherent preferences of mice for maltodextrin and fat are dependent upon adenosine triphosphate taste cell signaling. With experience, however, P2X double knockout mice develop strong preferences for the nontaste flavor qualities of maltodextrin and fat conditioned by the postoral actions of these nutrients.