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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：
10541143
负责人：
Ann-Marie Torregrossa
金额：
$ 33.89万
依托单位：
STATE UNIVERSITY OF NEW YORK AT BUFFALO
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 2024-12-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/10541143
关键词：
Adult Altered Taste Animal Behavior Animals Artificial Saliva Binding Proteins Broccoli - dietary Calcium Cells Chemicals Child Childhood Consumption Data Development Diet Ethanol Exposure to Fatty acid glycerol esters Food Goals Healthy Eating High Fat Diet ITPR1 gene Individual Intake Knock-out Knockout Mice Link Measures Mediating Medicine Mucous Membrane Nutritional Oral Patients Pattern Phase Physiological Phytochemical Play Poison Process Property Proteins Proteomics Quinine Rattus Receptor Activation Receptor Signaling Role Saccharin Saliva Salivary Proteins Series Signal Transduction Sodium Chloride Source Specificity Spinach - dietary Stimulus Tannic Acid Taste Buds Taste Perception Techniques Testing Up-Regulation Wild Type Mouse behavioral response chemotherapy dietary drinking experimental study feeding food consumption mathematical model neurotransmission next generation protein expression receptor response sucrose octaacetate taste stimuli taste transduction testing 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.

项目摘要味觉感知在饮食选择中起着关键作用。虽然苦味化合物通常与有毒物质有关，物质，大量营养重要的食物来源含有苦味植物化学物质（例如，花椰菜、菠菜）。了解苦味是如何被感知和检测的，提高儿科药物的可接受性，并可能有助于促进健康饮食，儿童和成人。在正常的进食和饮水条件下，味觉化合物与唾液混合，到达它们的受体靶点。关于唾液中的蛋白质如何与味觉刺激相互作用，改变苦味感知。唾液蛋白质组成的变化与暴露于苦味饮食（诱导阶段），并反过来通过增加动物对苦味饮食的接受性来改变动物食用苦味饮食的行为。品味（增加接受阶段）。虽然苦味饮食和唾液分泌之间有很强的联系，蛋白（SP）的表达，这些联系的生理机制是未知的具体目标1 将通过检查味觉在SP上调中的作用来检查诱导阶段。具体目标2和3将审查增加的接受阶段。我们假设SP会降低味道- 在两个组织层次上介导的反应：1）立即的行为反应，如通过味觉评估的反应性测试; 2）离体味觉细胞对化学刺激的钙反应。具体目标4将审查 SP谱在饮食接受中的作用。我们假设，饮食诱导类似的模式，表达会增加彼此的接受度，而不同模式的饮食则不会。这些实验将使我们能够确定哪些蛋白质对于增加对苦味饮食的接受度是重要的。