The mechanism of taste transduction of the chicken? molecular biological, behavioral analytical and Ca2+ imaging studies-

通过分子生物学、行为分析和钙离子成像研究，对鸡的味觉传导机制进行了研究。用分子生物学方法在含味蕾的口腔上皮细胞中证实了T2R1、T2R2和T2R3的存在。行为分析表明，奎宁是一种苦味物质，也是鸡肉的苦味物质。在本研究期间，我们可以获得鸡Gustducin的抗血清。分离的味蕾样组织与该鸡的味蕾蛋白呈阳性反应，即这些分离的味蕾组织无疑是味蕾。分离的味蕾用钙离子显像法显示了奎宁的味觉反应。

The mechanism of taste transduction of the chicken was investigated with themolecular biological, behavioral analytical and Ca2+ imaging studies. The T2R1, T2R2 andT2R3 were confirmed in the oral epithelium, that contained the taste buds, by means ofthe molecular biological method. The quinine which was known as a bitter substance formammals was also tasted as the bitter substance for the chicken by the behavioralanalysis. We could obtain the antiserum against the chicken gustducin in this investigationperiod. The isolated taste bud-like tissues were positively reacted with this chickengustducin, that was, these isolated taste-bud tissues were undoubtedly the taste buds. The isolated taste buds showed the taste responce with the quinine by means of the Ca2+ imaging method.