GENETICS OF CHEMOSENSORY RESPONSES TO SALTS AND ACIDS

人们对盐的口腔化学感觉反应的遗传学知之甚少。 和酸，它们往往具有复杂的味道和多种作用机制 转导。化学感官特性代表不同的盐类和 酸包括咸味、酸味、苦味、鲜味和刺激性。 因此，对这些品质的敏感度可能会影响行为 对盐和酸的反应。在这项研究中，我们建议比较 接受几种盐[钠、钾和氯化铵， 谷氨酸单钠(MSG)、肌苷5‘-一磷酸(IMP)]、酸 (盐酸、柠檬酸和L-谷氨酸)和刺激性物质(辣椒素和 在30个近交系小鼠品系中使用48小时两瓶偏好 测试。将分析两个方面；响应中的应变变化 单个化合物，以及菌株反应之间的相互关系 不同的化合物。基于应变变化，提出了单一应变的假设。 或单个化合物的多基因遗传将被测试，这 将为后续的染色体作图和 最终对这些基因进行定位克隆。协变与关联 对不同盐类和酸类的反应与对参考文献的反应 代表咸的、酸的、刺激性的刺激物(在本项目中评估)、 将评估苦味和甜味(从文学中得知)的品质。基座 在这些关系上，每个人的化学感觉品质的模式 化合物将被鉴定出来。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 对具有复杂味道的盐类(KCl2、CaCl2、NH4Cl3)的消化反应； B)是否存在影响对味精、IMP和 谷氨酸，可归因于“鲜味”的味觉；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)的进食反应 酸)；d)遗传差异在化学感觉敏感性中的作用 较高盐分和酸度对消化反应的刺激性 会引起刺激性的浓度。这项研究将进一步 了解盐和酸的化学感官知觉，并将设定 未来研究的阶段是确定涉及到的基因 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.