PAULA, A. F. Study of taste for different amino acids in rat healthy and malnourished rat. 2009. Dissertação (Mestrado) -Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo (FMRP -USP), 2009.Umami is the taste quality associated with several amino acids, especially the amino acid L-glutamate, and evidence exists that umami indicates the presence of amino acids, peptides and related structures in foodstuffs, which may bear relevant nutritional implications. The objectives of the study were to establish the normal rat preferences among a set of amino acids (glycine, glutamate, lysine, valine and tryptophan), and determine wether the rat protein malnutrition modifies the preferences and/or the avidity for these amino acids. In a initial set of experiments, bottles containing 50 ml of the amino acid solutions whose palatability were to be compared were presented to each animal for a 5-day period, and volumes consumed during the last 3 days were measured, and the bottles were refilled to their original levels. The left-right positions of the bottles were reversed every day. At the termination of the testing periods, the volumes of test solutions remaining in each bottle were measured, and the consumed volumes calculated. In a second set of experiments, solutions of glutamate plus glycine, glutamate plus lysine or glutamate plus tryptophan were presented to the animals for 8 weeks; after that , for 2 weeks, the glutamate was removed so that solutions of glycine, lysine or tryptophan only were presented to the animals. The volumes remaining in the bottles were measured and the volumes consumed calculated at termination of each testing period. On the basis of the ratios of volume of solutions consumed/ body weight the avidity for the amino acid were inferred. Protein malnutrition was induced by a diet with 5% -7.5 % casein as the only protein source; malnutrition was consistently induced as demonstrated by severe reduction in weight gain and increase in liver fat content.Normal rats demonstrated great avidities for glycine and glutamate, moderate avidity for lysine, low avidity for valine and no avidity for tryptophan. Rats with protein malnutrition a similar profile of avidities, however they significantly grater avidities for glutamate, lysine, valine, and tryptophan, but not for glycine than normal rats. Among the rats with with protein malnutrition, greater the body weight, the greater the glutamate solution comsumed/body weight and the lower the body weight, the greater the lysine solution consumed /body weight. Conclusions: Avidity for amino acid solutions is widely variable, and protein malnutrition enhances the avidity for glutamate, valine, lysine, and tryptophan solutions but not for glycine solution.