GENETICS OF CHEMOSENSORY RESPONSES TO SALTS AND ACIDS

对盐和酸的化学感应反应的遗传学

• 批准号: 6043416
• 负责人: ALEXANDER A BACHMANOV
• 金额: $ 4.33万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 1998
• 资助国家: 美国
• 起止时间: 1998-08-01 至 2000-07-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6043416
• 关键词: acids; animal genetic material tag; behavioral /social science research tag; behavioral genetics; genetic strain; irritation /irritant; laboratory mouse; oral administration; preference; salts; taste

Little is known about the genetics of oral chemosensory responses to salts and acids, which often have a complex flavor and multiple mechanism of transduction. Chemosensory qualities representing different salts and acids include saltiness, sourness, bitterness, 'umami' and irritation. Therefore, sensitivity to each of these qualities may affect behavioral responses to salts and acids. In this study, we propose to compare acceptance of several salts [sodium, potassium and ammonium chloride, monosodium glutamate (MSG), inosine 5'-monophosphate (IMP)], acids (hydrochloric, citric and L-glutamic) and irritants (capsaicin and menthol) in thirty inbred mouse strains using 48-h-two-bottle preference tests. Two aspects will be analyzed; strain variation in the responses to individual compounds, and interrelationships among the strain responses to different compounds. Based on the strain variation, hypotheses of single- or multi-gene inheritance for individual compounds will be tested, which will provide a background for subsequent chromosomal mapping and eventually positional cloning of these genes. Co-variation and relatedness between responses to different salts and acids and responses to reference stimuli representing salty, sour, irritant (assessed in this project), bitter and sweet (known from literature) qualities will be assessed. Based on these relationships, patterns of the chemosensory qualities for each compound will be identified. The following questions will be examined: a) the role of genetic differences in bitter and salty taste sensitivity in ingestive responses to salts with a complex flavor (KCl, CaCl2, NH4Cl); b) the existence of a common factor that affects responses to MSG, IMP and glutamic acid, which could be attributed to 'umami' taste sensation; c) the role of genetic differences in salty, sour and sweet taste sensitivity in ingestive responses to 'umami' testing compounds (MSG, IMP, glutamic acid); d) the role of genetic differences in sensitivity to chemosensory irritation in ingestive responses to salts and acids at higher concentrations that evoke irritation. This study will further understanding of chemosensory perception of salts and acids, and will set the stage for future studies directed to identifying genes involved in the responses to salts and acids.

关于盐的口腔化学感应反应的遗传学知之甚少 和酸，它们通常具有复杂的味道和多种作用机制 转导。代表不同盐类的化学感应品质 酸包括咸味、酸味、苦味、“鲜味”和刺激性。 因此，对这些品质的敏感性可能会影响行为 对盐和酸的反应。在这项研究中，我们建议比较 接受多种盐[氯化钠、氯化钾和氯化铵， 谷氨酸钠 (MSG)、肌苷 5'-单磷酸 (IMP)]、酸 （盐酸、柠檬酸和 L-谷氨酸）和刺激物（辣椒素和 薄荷醇）在 30 只近交小鼠品系中使用 48 小时两瓶偏好 测试。从两个方面来分析；响应中的应变变化 单个化合物以及应变响应之间的相互关系 不同的化合物。基于应变变化，单- 或多基因遗传的单个化合物将被测试，这 将为后续染色体作图提供背景 最终对这些基因进行定位克隆。共变和相关性 对不同盐和酸的反应与对参考的反应之间 代表咸、酸、刺激的刺激（在本项目中评估）， 将评估苦味和甜味（从文献中已知）品质。基于 在这些关系上，每个人的化学感应品质模式 化合物将被鉴定。将审查以下问题：a) 遗传差异在苦味和咸味敏感性中的作用 对具有复杂风味的盐（KCl、CaCl2、NH4Cl）的摄入反应； b) 存在影响对 MSG、IMP 和 谷氨酸，可归因于“鲜味”味觉； c) 基因差异在咸、酸、甜味觉敏感性中的作用 对“鲜味”测试化合物（MSG、IMP、谷氨酸）的摄入反应 酸）; d) 遗传差异在化学感应敏感性中的作用 较高浓度下对盐和酸的摄入反应有刺激 引起刺激的浓度。这项研究将进一步 了解盐和酸的化学感应感知，并将设定 未来研究的阶段旨在识别参与该过程的基因 对盐和酸的反应。