INVESTIGATION OF BITTER TASTE SENSITIVITY IN CHIMPANZEE (PAN TROGLODYTES)

本子项目是利用由NIH/NCRR资助的中心赠款提供的资源的众多研究子项目之一。子项目和研究者（PI）可能已经从另一个NIH来源获得了主要资金，因此可以在其他CRISP条目中表示。列出的机构是中心的，不一定是研究者的机构。人类对合成化合物苯硫脲（PTC）的味觉能力各不相同。有些人觉得PTC几乎没有味道，而另一些人则觉得它苦得难以忍受。最近的努力已经确定了一种基因，这种基因可以解释人类品尝PTC的能力。据报道，黑猩猩和人类一样，在品尝PTC的能力上存在差异；然而，迄今为止进行的测试结果是不明确的。在这个实验中，我们将测试黑猩猩个体品尝PTC的能力，给它们浸泡在低浓度（1mM） PTC溶液或对照（1mM维生素C）溶液中的苹果片。然后我们会观察这个人是否拒绝吃苹果片。最后，我们将这些行为数据与从同一个体获得的基因数据进行比较。这项测试将揭示黑猩猩对PTC的味觉能力是否存在差异，以及这种能力是否与人类的基因相同。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Humans vary in their ability to taste the synthetic compound, phenylthiocarbamide (PTC). While some people find PTC to be nearly tasteless, others find it to be intolerably bitter. Recent efforts have identified a gene that accounts for the ability of humans to taste PTC. Chimpanzees have, like humans, been reported to vary in their ability to taste PTC; however results of tests performed to date are ambiguous. In this experiment, we will test the ability of individual chimpanzees to taste PTC by giving them apple slices soaked in a low-concentration (1mM) PTC solution or a control (1mM vitamin C) solution. We will then observe whether or not the individual rejects the apple slice. Finally, we will compare these behavioral data with genetic data obtained from the same individuals. This test will reveal whether chimpanzees vary in their ability to taste PTC and whether the same gene as in humans accounts for this ability.