Salivary Protein Influence on Taste and Feeding
唾液蛋白对味觉和进食的影响
基本信息
- 批准号:10319548
- 负责人:
- 金额:$ 33.89万
- 依托单位:
- 依托单位国家:美国
- 项目类别:
- 财政年份:2019
- 资助国家:美国
- 起止时间:2019-01-01 至 2023-12-31
- 项目状态:已结题
- 来源:
- 关键词:AdultAltered TasteAnimal BehaviorAnimalsArtificial SalivaBinding ProteinsBroccoli - dietaryCalciumCellsChemicalsChildChildhoodConsumptionDataDevelopmentDietEthanolExposure toFatty acid glycerol estersFoodGoalsHealthy EatingHigh Fat DietIndividualIntakeKnock-outKnockout MiceLinkMeasuresMediatingMedicineMucous MembraneNutritionalOralPatientsPatternPhasePhysiologicalPhytochemicalPlayPoisonProcessPropertyProteinsProteomicsQuinineRattusReceptor ActivationReceptor SignalingRoleSaccharinSalivaSalivary ProteinsSeriesSignal TransductionSodium ChlorideSourceSpecificitySpinach - dietaryStimulusTannic AcidTaste BudsTaste PerceptionTechniquesTestingUp-Regulationbasebehavioral responsechemotherapydietarydrinkingexperimental studyfeedingfood consumptionmathematical modelneurotransmissionnext generationprotein expressionreceptorresponsesucrose octaacetatetaste stimulitaste transductiontesting access
项目摘要
Project Summary
Taste perception plays a key role in diet selection. Although bitter compounds are often associated with toxic
substances, a large number of nutritionally significant food sources contain bitter phytochemicals (e.g.,
broccoli, spinach). Understanding how bitter taste is perceived and detected is of great importance for
increasing the acceptability of pediatric medicines and may assist in efforts to promote healthy eating in
children and adults. Under normal feeding and drinking conditions, taste compounds mix with saliva before
reaching their receptor targets. Little is known about how the proteins in saliva interact with taste stimuli and
alter bitter taste perception. Salivary protein composition changes with exposure to bitter diets (the induction
phase) and in turn alters the behavior of animals consuming bitter diets by increasing the acceptability of their
taste (the increased acceptance phase). Although there is a strong link between bitter diets and salivary
protein (SP) expression, the physiological mechanisms underlying these linkages are unknown Specific Aim 1
will examine the induction phase by examining the role of taste in the upregulation of SPs. Specific
Aims 2 and 3 will examine the increased acceptance phase. We hypothesize that SPs will diminish taste-
mediated responses at two levels of organization: 1) immediate behavioral responses, as assessed by taste
reactivity tests; 2) calcium responses of isolated taste cells to chemical stimuli. Specific Aim 4 will examine
the role of SP profile in diet acceptance. We hypothesize that diets that induce similar patterns of
expression will increase acceptance of each other, while diets with different patterns will not. These
experiments will allow us to identify which proteins are important for the increased acceptance of bitter diets.
项目总结
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
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Ann-Marie Torregrossa其他文献
Ann-Marie Torregrossa的其他文献
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{{ truncateString('Ann-Marie Torregrossa', 18)}}的其他基金
Salivary Protein Influence on Taste and Feeding
唾液蛋白对味觉和进食的影响
- 批准号:
10541143 - 财政年份:2019
- 资助金额:
$ 33.89万 - 项目类别:
Salivary Protein Influence on Taste and Feeding
唾液蛋白对味觉和进食的影响
- 批准号:
10752742 - 财政年份:2019
- 资助金额:
$ 33.89万 - 项目类别:
The role of salivary proteins in taste and feeding
唾液蛋白在味觉和进食中的作用
- 批准号:
8495309 - 财政年份:2012
- 资助金额:
$ 33.89万 - 项目类别:
The role of salivary proteins in taste and feeding
唾液蛋白在味觉和进食中的作用
- 批准号:
9172311 - 财政年份:2012
- 资助金额:
$ 33.89万 - 项目类别:
The role of salivary proteins in taste and feeding
唾液蛋白在味觉和进食中的作用
- 批准号:
8675830 - 财政年份:2012
- 资助金额:
$ 33.89万 - 项目类别:
The role of salivary proteins in taste and feeding
唾液蛋白在味觉和进食中的作用
- 批准号:
8368159 - 财政年份:2012
- 资助金额:
$ 33.89万 - 项目类别: