Genetics of Taste Perception

味觉遗传学

• 批准号: 7850252
• 负责人: ALEXANDER A BACHMANOV
• 金额: $ 30.23万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 2009
• 资助国家: 美国
• 起止时间: 2009-07-17 至 2011-06-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7850252
• 关键词: Abbreviations; Acids; Affect; Animal Model; BAC (bacterial artificial chromosome); Behavior; Behavioral; Beverages; Brain; Breeding; Candidate Disease Gene; Chromosome Mapping; Chromosomes; Chromosomes, Human, Pair 1; Chromosomes, Human, Pair 2; Chromosomes, Human, Pair 9; Code; Complement; Congenic Mice; Congenic Strain; Consumption; Disease; Food; Food Processing; Genes; Genetic; Genetic Recombination; Genome; Glutamates; Glycine; Hypertension; Inbred Strains Mice; Individual; Inosine; Intake; Lead; Link; Maps; Metabolic syndrome; Microsatellite Repeats; Mus; Nerve; Nucleotides; Nucleus solitarius; Nutrient; Obesity; Odds Ratio; Perception; Phenotype; Physiological; Quantitative Trait Loci; Research Design; Resolution; Saccharin; Single Nucleotide Polymorphism; Sodium Glutamate; Staging; Stimulus; Sucrose; Surveys; Sweetening Agents; Taste Bud Cell; Taste Perception; Techniques; Testing; Variant; base; chorda tympani; consomic; food consumption; gastrointestinal system; genetic linkage analysis; improved; mouse model; novel; positional cloning; preference; public health relevance; receptor; response; sensory system; simple sequence length polymorphism; sweet taste perception; therapy design

DESCRIPTION (provided by applicant): The sense of taste is the primary sensory system that determines whether a food or beverage will be ingested or rejected. Taste also influences food processing by the digestive system. Consequently, understanding the mechanisms underlying this sense is central to our ability to control intake of nutrients and to modulate the excesses of consumption that may underlie diseases such as obesity, hypertension and the metabolic syndrome. Our approach to advancing understanding of taste perception has been to use mouse models to identify genes involved in perception. We first identify natural variation in behavioral responses to taste stimuli in inbred mouse strains and then use this information to locate and identify the genes responsible for this variation. This approach, sometimes called positional cloning, is capable of detecting genes involved in all stages of taste perception, from reception in taste bud cells to brain functions responsible for behavioral responses to taste stimuli. In our previous studies, which were the first successful use of positional cloning to identify a functional gene involved in mammalian behavior, we identified and characterized a locus that codes for a sweet taste receptor. In the current comprehensive proposal, we describe studies designed to continue to identify genes involved in behavioral responses to sweet compounds. We also propose to expand our scope to include sour taste-related genes. This positional cloning approach will be complemented with behavioral analyses of physiological mechanisms underlying effects of individual genes. These studies, when completed, may provide important new avenues for interventions designed to modify excess food consumption. PUBLIC HEALTH RELEVANCE The sense of taste is the primary sensory system that determines whether a food or beverage will be ingested or rejected. Consequently, understanding the mechanisms underlying this sense is central to our ability to control intake of nutrients and to modulate the excesses of consumption that may underlie diseases such as obesity, hypertension and the metabolic syndrome. We study the taste mechanisms using mouse as a model organism. Our approach, sometimes called positional cloning, is based on chromosomal mapping of genes responsible for variation in taste responsiveness. Previously, we used this approach to identify a locus that codes for a sweet taste receptor. In the current comprehensive proposal, we describe studies designed to continue to identify genes involved in sweet taste. We also propose to expand our scope to include sour taste- related genes. These studies, when completed, may provide important new avenues for interventions designed to modify excess food consumption.

描述（由申请人提供）：味觉是决定食物或饮料是否被摄入或拒绝的主要感觉系统。味觉也影响消化系统对食物的处理。因此，了解这种感觉背后的机制是我们控制营养素摄入和调节过度消费的能力的核心，过度消费可能是肥胖、高血压和代谢综合征等疾病的基础。我们的方法来推进对味觉感知的理解一直是使用小鼠模型来识别参与感知的基因。我们首先确定自然变异的行为反应的味觉刺激在近交系小鼠品系，然后使用这些信息来定位和识别基因负责这种变化。这种方法有时被称为定位克隆，能够检测涉及味觉感知所有阶段的基因，从味蕾细胞的接收到负责对味觉刺激的行为反应的大脑功能。在我们以前的研究中，这是第一次成功地使用定位克隆来识别参与哺乳动物行为的功能基因，我们确定并表征了编码甜味受体的基因座。在目前的综合提案中，我们描述了旨在继续确定参与对甜味化合物的行为反应的基因的研究。我们还建议扩大我们的范围，包括酸味相关的基因。这种定位克隆的方法将补充与行为分析的生理机制的个别基因的影响。这些研究一旦完成，可能会为旨在改变过度食物消费的干预措施提供重要的新途径。味觉是决定食物或饮料是否被摄入或拒绝的主要感觉系统。因此，了解这种感觉背后的机制是我们控制营养素摄入和调节过度消费的能力的核心，过度消费可能是肥胖、高血压和代谢综合征等疾病的基础。我们以小鼠为模型生物研究味觉机制。我们的方法，有时被称为定位克隆，是基于对味觉反应变异基因的染色体定位。以前，我们使用这种方法来确定一个基因座，编码甜味受体。在目前的综合提案中，我们描述了旨在继续识别甜味相关基因的研究。我们也建议扩大我们的研究范围，包括酸味相关基因.这些研究一旦完成，可能会为旨在改变过度食物消费的干预措施提供重要的新途径。