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Related Experiment Videos

Genetically variable taste sensitivity to D-amino acids in mice.

Y Ninomiya1, T Nomura, H Katsukawa

  • 1Department of Oral Physiology, Asahi University School of Dentistry, Gifu, Japan.

Brain Research
|November 20, 1992
PubMed
Summary

Mice show varied responses to D-amino acids, with genetic differences primarily affecting D-phenylalanine perception. This highlights variability in sweet taste genetics.

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Area of Science:

  • Neuroscience
  • Genetics
  • Sensory Biology

Background:

  • D-amino acids are isomers of common amino acids.
  • Taste perception involves complex neural pathways and genetic influences.

Purpose of the Study:

  • To investigate behavioral and neural responses to various D-amino acids in two inbred mouse strains.
  • To determine the genetic basis of taste perception for D-amino acids, particularly D-phenylalanine.

Main Methods:

  • Conditioned aversion learning in C57BL and BALB mice using 8 different D-amino acids.
  • Generalization testing of conditioned aversions to sucrose.
  • Electrophysiological recordings of chorda tympani nerve responses.
  • Application of Pronase E, a proteolytic enzyme, to assess taste receptor interactions.

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Main Results:

  • Aversion to D-valine, D-leucine, D-methionine, D-histidine, and D-tryptophan generalized to sucrose in both strains.
  • Aversion to D-alanine and D-serine did not generalize to sucrose.
  • Generalization patterns for 7 D-amino acids were similar between strains.
  • Aversion to D-phenylalanine generalized to sucrose only in C57BL mice, not BALB mice.
  • Pronase E inhibited chorda tympani responses to sucrose and most D-amino acids in both strains.
  • Pronase E specifically inhibited D-phenylalanine responses only in C57BL mice.

Conclusions:

  • Sweet taste perception shows significant genetic variability, particularly for D-phenylalanine.
  • Neural responses to D-amino acids are influenced by genetic background.
  • The study identifies D-phenylalanine as a key D-amino acid revealing strain-specific taste responses.