GENETICS OF CHEMOSENSORY RESPONSES TO SALTS AND ACIDS

对盐的口腔化学感受反应的遗传学知之甚少 和酸，通常具有复杂的风味和多种机制， 转导代表不同盐的化学感觉品质， 酸包括咸味、酸味、苦味、“鲜味”和刺激性。 因此，对这些品质中的每一个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 接受几种盐[氯化钠、氯化钾和氯化铵， 谷氨酸盐（MSG），肌苷5 '-单磷酸盐（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个近交系小鼠品系中使用48-h-两瓶偏好 试验.将分析两个方面： 单个化合物，以及应变响应之间的相互关系， 不同的化合物。根据应变的变化，单- 或单个化合物的多基因遗传将被测试， 将为随后的染色体作图提供背景， 最终定位克隆这些基因。共变和相关性 对不同盐和酸的响应与对参比品的响应之间的差异 代表咸、酸、刺激性的刺激物（在本项目中评估）， 苦和甜（从文献中已知）的品质将被评估。基于 在这些关系上，每一种化学感受品质的模式 化合物将被识别。将研究以下问题：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、CaCl 2、NH 4Cl）的摄食反应; B）存在影响对MSG、IMP和 谷氨酸，其可归因于“鲜味”味觉; c） 遗传差异在咸味、酸味和甜味敏感性中的作用 对“鲜味”测试化合物（味精、IMP、谷氨酸）的摄入反应 酸）; d）遗传差异在化学感受性敏感性中的作用 在较高温度下对盐和酸的摄食反应的刺激 引起刺激的浓度。这项研究将进一步 理解盐和酸的化学感觉，并将设置 未来的研究阶段，旨在确定基因参与的 对盐和酸的反应。

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.