Genetics of taste preferences

描述（由申请人提供）：该项目的目标是发现潜在的味觉偏好的基因，特别是那些负责钠，钙和酸的偏好。在过去的15年里，已经使用小鼠模型对味觉传导的遗传和分子基础进行了一些基本的了解，但是使用小鼠存在缺点，并且仍然存在许多问题。大鼠有潜力成为更好的模型。它传统上被用于味觉偏好实验，有大量的文献涉及大鼠生理学，营养学和学习机制。问题是，直到最近才有研究老鼠的遗传工具，但这种情况已经改变。本项目将利用一个新的经济鼠资源来研究大鼠味觉偏好的遗传基础。初步工作已经确定了consomic大鼠品系不同，从他们的背景品系的偏好钠，钙和酸。为了利用这一点，我们现在建议更好地表征的consomic大鼠品系的表型，并通过育种同类大鼠品系分离相关基因。将调查同源间隔中基因的表达模式，以评估其对表型的潜在贡献。这些研究将导致发现和表征负责口味偏好的基因。 公共卫生相关性：该项目调查了味觉偏好的遗传控制。目的是找到决定我们吃什么的基因。了解我们选择消费特定食物和饮料的基本机制对于指导营养干预和政策非常重要。了解如何选择食物将有助于制定有效的策略和治疗方法，以增加所需营养素的摄入量，减少不必要的摄入量。更好的食物选择将减少许多慢性疾病的发病率，包括肥胖、高血压和骨质疏松症。

DESCRIPTION (provided by applicant): The goal of this project is to discover genes underlying taste preferences, particularly those responsible for the preferences for sodium, calcium, and acids. Over the last 15 yr, several fundamental insights into the genetic and molecular basis of taste transduction have been made using mouse models but there are disadvantages to using mice, and many questions remain. The rat has the potential to be a better model. It has traditionally been used for taste preference experiments, and there is a massive literature dealing with rat physiology, nutrition and learning mechanisms. The problem has been that until recently genetic tools for studying the rat have not been available, but this has changed. This project will take advantage of a new consomic rat resource to investigate the genetic basis of taste preferences in rats. Preliminary work has identified consomic rat strains that differ from their background strain in preferences for sodium, calcium and acids. To exploit this, we now propose to better characterize the phenotype of the consomic rat strains, and isolate the genes involved by breeding congenic rat lines. The expression patterns of genes in the congenic interval will be surveyed to evaluate their potential contribution to the phenotype. These studies will lead to the discovery and characterization of genes responsible for taste preferences. PUBLIC HEALTH RELEVANCE: This project investigates the genetic controls of taste preferences. The goal is to find the genes that determine what we eat. Understanding the basic mechanisms underlying why we choose to consume particular foods and drinks is important for guiding nutritional interventions and policy. An understanding of how food choices are made will lead to the development of effective strategies and treatments to increase the intake of needed nutrients and decrease the intake of unneeded ones. Better food choices would reduce the incidence of many chronic diseases, including obesity, hypertension and osteoporosis.