The genetics of tasting in mice: V. Glycine and cycloheximide

Lush, I. E.; Holland, Gail

doi:10.1017/s0016672300027671

Cited by 59 publications

(43 citation statements)

References 12 publications

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“…However, with respect to other bitter substances, 129 and B6 strains were nontasters of strychnine, 16 acetates of raffinose, galactose, and β-lactose, 17 and they differed only slightly in preferences for cycloheximide 13 and phenylthiourea. 18 Therefore, no convincing association between alcohol consumption and bitter taste is present in these strains (see also Ref.…”

Section: Discussionmentioning

confidence: 91%

Ethanol Consumption and Taste Preferences in C57BL/6ByJ and 129/J Mice

Bachmanov

Tordoff

Beauchamp

1996

Alcoholism Clin & Exp Res

155

124

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Mice of the C57BL/6ByJ (B6) and 129/J (129) strains were offered different concentrations of taste solutions in 48-hr, two-bottle choice tests. In comparison with the 129 strain, the B6 strain had higher preferences for ethanol, sucrose, and citric acid. They had lower preferences for NaCI and similar preferences for capsaicin and quinine hydrochloride. These data are consistent with the hypothesis that the higher ethanol intake by B6 mice depends, in part, on higher hedonic attractiveness of its sweet taste component. KeywordsMouse Strains; Ethanol Consumption; Taste Preference.IN RODENTS, the volume of ethanol consumed depends in part on its flavor, 1 but the relationship between intake and flavor is not well understood. A sweet component to alcohol taste has been demonstrated in rats, 2 which is consistent with several studies showing that the proclivity to drink alcohol is associated with elevated sweet preferences. [3][4][5] However, alcohol intake is also associated with reduced NaCI preferences, 4,6 even though it is not considered salty, and is unrelated to ingestion of bitter solutions 4 despite being bitter. 2 In addition to its gustatory properties, alcohol activates the olfactory and trigeminal (irritation/ burn) systems, 7 but there is no work to determine whether these are related to differences in intake.The goal of the present study was to characterize the relationships between genetically determined differences in ethanol consumption and perception of the four main taste qualities and burning sensation. For this purpose, preferences for various concentrations of ethanol, sucrose, citric acid, quinine, NaCI, and capsaicin were tested in mice of C57BL/ 6ByJ (B6) and 129/J (129) strains. The B6 and 129 mouse strains were chosen because in previous studies they revealed differences in ethanol intake, 5 as well as in preferences for sweet and salty substances. 5,8,9 Because few data are available concerning taste acceptance in the 129 strain, it seemed important to test animals with a range of taste solutions. Another reason for testing the 129/J strain was that the closely related 129/SvJ strain is commonly used for transgenic studies. Thus, the results found herein could potentially provide relevant background data for studies examining taste preferences in transgenic mice. Copyright © 1996 METHODS SubjectsMale B6 and the 129 mice were obtained from The Jackson Laboratory (Bar Harbor, ME). The mice were housed in individual cages in a temperature-controlled room at 23°C on a 12-hr light/dark cycle. They had free access to water and Teklad Rodent Diet 8604.Ethanol, sucrose, citric acid, quinine, and capsaicin were tested using eight B6 mice and twelve 129 mice. Before the experiments described in this study, the mice were used in another study that involved noninvasive measurements of 75 to 300 mM NaCI solution intake and sodium excretion. Preference measurements started when the animals were 6.5 to 7 months old, and their weight was 32.1 ± 1.0 g (B6) and 28.6 ± 0.5 g (129). After ethanol...

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Section: Discussionmentioning

confidence: 91%

Ethanol Consumption and Taste Preferences in C57BL/6ByJ and 129/J Mice

Bachmanov

Tordoff

Beauchamp

1996

Alcoholism Clin & Exp Res

155

124

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“…The importance of Tas2r105 for cycloheximide recognition is illuminated by strain-specific differences leading to the identification of a chromosomal locus mediating cycloheximide sensitivity (51) and by Tas2r105 knock-out mice, which demonstrated loss of nerve responses and behavioral aversion to this translational inhibitor (57). However, the avoidance of denatonium, PROP, and quinine was not altered in these mice.…”

Section: Substancementioning

confidence: 99%

Comprehensive Analysis of Mouse Bitter Taste Receptors Reveals Different Molecular Receptive Ranges for Orthologous Receptors in Mice and Humans

Lossow

Hübner

Roudnitzky

et al. 2016

Journal of Biological Chemistry

187

277

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One key to animal survival is the detection and avoidance of potentially harmful compounds by their bitter taste. Variable numbers of taste 2 receptor genes expressed in the gustatory end organs enable bony vertebrates (Euteleostomi) to recognize numerous bitter chemicals. It is believed that the receptive ranges of bitter taste receptor repertoires match the profiles of bitter chemicals that the species encounter in their diets. Human and mouse genomes contain pairs of orthologous bitter receptor genes that have been conserved throughout evolution. Moreover, expansions in both lineages generated species-specific sets of bitter taste receptor genes. It is assumed that the orthologous bitter taste receptor genes mediate the recognition of bitter toxins relevant for both species, whereas the lineagespecific receptors enable the detection of substances differently encountered by mice and humans. By challenging 34 mouse bitter taste receptors with 128 prototypical bitter substances in a heterologous expression system, we identified cognate compounds for 21 receptors, 19 of which were previously orphan receptors. We have demonstrated that mouse taste 2 receptors, like their human counterparts, vary greatly in their breadth of tuning, ranging from very broadly to extremely narrowly tuned receptors. However, when compared with humans, mice possess fewer broadly tuned receptors and an elevated number of narrowly tuned receptors, supporting the idea that a large receptor repertoire is the basis for the evolution of specialized receptors. Moreover, we have demonstrated that sequence-orthologous bitter taste receptors have distinct agonist profiles. Species-specific gene expansions have enabled further diversification of bitter substance recognition spectra.The plethora of natural compounds that taste bitter for humans comprises numerous chemicals with pharmacological activities that can make them powerful toxins, such as the alkaloids strychnine and colchicine or the sesquiterpene lactone picrotoxinin (1). However, compounds believed to exert health-beneficial effects such as the antioxidative phytoestrogen genistein from soy (2), the analgesic drug acetaminophen (3), or various polyphenols also taste bitter (4). To avoid ingestion of bitter substances that would pose a threat to organisms, efficient recognition and rejection mechanisms have developed throughout the animal kingdom. In bony vertebrates (Euteleostomi), the avoidance of bitter compounds is centered on taste receptors that detect potentially harmful substances with high accuracy and adequate sensitivity (5). Vertebrate bitter taste receptors, called taste 2 receptors (TAS2R (human) or Tas2r (murine)), 2 are G protein-coupled receptors only remotely related to other classes of this large and enormously versatile receptor family (6 -10). During evolution the first Tas2r genes appeared in the genomes of bony fish (11). In higher vertebrates frequent independent expansions and pseudogenization events resulted in differently sized Tas2r gene repertoires (12). Cons...

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“…There has been a presumption that naturally occurring alleles of bitter receptors exist because, both in mice and in humans, individual differences in bitter perception are both heritable and specific to some bitter compounds and not others [63][64][65][66][67][68][69]. Direct molecular evidence of the existence of naturally occurring alleles was obtained when amino acid substitutions were discovered in one mouse bitter taste receptor that predicted sensitivity to a specific compound [59].…”

Section: Naturally Occurring Allelesmentioning

confidence: 99%

Diverse tastes: Genetics of sweet and bitter perception

Reed

Tanaka

McDaniel

2006

Physiology & Behavior

160

129

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Humans will eat almost anything, from caribou livers to rutabagas, but there are some types of foods, and their associated taste qualities, that are preferred by large groups of people regardless of culture or experience. When many choices are available, humans chose foods that taste good, that is, create pleasing sensations in the mouth. The concept of good taste for most people encompasses both flavor and texture of food, and these sensations merge with taste proper to form the concept of goodness. Although we acknowledge the universality of the goodness (sweet) or badness (bitter) of basic taste qualities, we also find that people differ, sometimes extremely so, in their ability to perceive and enjoy these qualities and, by extension, food and drink. The reasons for these differences among people are not clear but are probably due to a combination of experience beginning at an early age, perhaps in utero; learning, for example, as with conditioned taste aversions; sex and maturity; and perceptual differences that arise from genetic variation. In this review, we focus on individual variations that arise from genetic differences and review two domains of science: recent developments in the molecular biology of taste transduction, with a focus on the genes involved and second, studies that examine biological relatives to determine the heritability of taste perception. Because the receptors for sweet, savory (umami), and bitter have recently been discovered, we summarize what is known about their function by reviewing the effect of naturally occurring and man-made alleles of these receptors, their shape and function based on receptor modeling techniques, and how they differ across animal species that vary in their ability to taste certain qualities. We discuss this literature in the context of how taste genes may differ among people and give rise to individuated taste experience, and what is currently known about the genetic effects on taste perception in humans.

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The genetics of tasting in mice: V. Glycine and cycloheximide

Cited by 59 publications

References 12 publications

Ethanol Consumption and Taste Preferences in C57BL/6ByJ and 129/J Mice

Ethanol Consumption and Taste Preferences in C57BL/6ByJ and 129/J Mice

Comprehensive Analysis of Mouse Bitter Taste Receptors Reveals Different Molecular Receptive Ranges for Orthologous Receptors in Mice and Humans

Diverse tastes: Genetics of sweet and bitter perception

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