Salivary Protein Influence on Taste and Feeding

项目摘要 味觉在饮食选择中起着关键作用。虽然苦味化合物经常与有毒物质联系在一起 物质，大量有营养价值的食物来源含有苦味植物化学物质(例如， 西兰花、菠菜)。了解苦味是如何被感知和察觉的对于 提高儿科药物的可接受性，并可能有助于在#年努力促进健康饮食 无论是孩子还是成年人。在正常的进食和饮用条件下，味道化合物与唾液在 到达它们的受体目标。关于唾液中的蛋白质如何与味觉刺激和 改变苦味知觉。唾液蛋白质组成随接触苦味饮食而变化(诱导 阶段)，进而通过增加动物对苦味饲料的接受度来改变动物的行为 品味(接受程度增加的阶段)。尽管苦涩的饮食和唾液之间有很强的联系 蛋白(SP)的表达，这些联系背后的生理机制是未知的特定目的1 将通过研究味觉在SPS上调中的作用来检查诱导阶段。特定的 目标2和目标3将审查提高接受度的阶段。我们假设SPS会降低味道- 两个组织层次的中介反应：1)根据品味评估的即时行为反应 反应性试验；2)分离的味觉细胞对化学刺激的钙反应。《特定目标4》将审查 SP谱在饮食接受中的作用。我们假设，导致类似模式的饮食 表达会增加彼此的接受度，而不同模式的饮食不会。这些 实验将使我们能够确定哪些蛋白质对于增加人们对苦味饮食的接受程度是重要的。

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.