Salivary Protein Influence on Taste and Feeding

唾液蛋白对味觉和进食的影响

• 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
• 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

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.

项目概要 味觉在饮食选择中起着关键作用。尽管苦味化合物通常与有毒物质有关 许多具有重要营养价值的食物来源都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检测的对于 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。在正常的喂养和饮用条件下，味道化合物在之前与唾液混合 达到其受体目标。人们对唾液中的蛋白质如何与味觉刺激相互作用以及如何相互作用知之甚少。 改变苦味感知。唾液蛋白质成分随着接触苦味饮食而变化（诱导 阶段），进而通过提高动物对苦味食物的可接受性来改变食用苦味食物的行为 味道（增加接受阶段）。尽管苦味饮食和唾液之间存在密切联系 蛋白质 (SP) 表达，这些联系背后的生理机制未知 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。具体的 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- 组织两个层面的介导反应：1）立即行为反应，通过品味评估 反应性测试； 2）分离的味觉细胞对化学刺激的钙反应。具体目标 4 将审查 SP 概况在饮食接受中的作用。我们假设饮食会导致类似的模式 表达方式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提高人们对苦味饮食的接受程度很重要。