Genetics of taste preferences

口味偏好的遗传学

• 批准号: 8246436
• 负责人: MICHAEL G TORDOFF
• 金额: $ 29.96万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 2010
• 资助国家: 美国
• 起止时间: 2010-04-01 至 2015-03-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8246436
• 关键词: Acids; Bioinformatics; Breeding; Calcium; Candidate Disease Gene; Chromosomes; Chromosomes, Human, Pair 15; Chromosomes, Human, Pair 3; Chromosomes, Human, Pair 7; Chronic Disease; Citric Acid; Data; Development; Dietary Intervention; Disadvantaged; Eating; Electrophysiology (science); Food; Gene Expression; Gene Expression Profile; Genes; Genetic; Goals; Health; Human; Human Genome; Hypertension; Incidence; Intake; Knock-out; Lead; Learning; Literature; Measures; Metabolism; Modeling; Molecular Genetics; Mouse Strains; Mus; Nutrient; Obesity; Osteoporosis; Phenotype; Physiology; Policies; Quantitative Trait Loci; Rat Strains; Rattus; Resources; Sodium; Solutions; Surveys; Taste Perception; Testing; Time; Tissue-Specific Gene Expression; Transgenic Organisms; Water; Work; base; congenic; congenic breeding; consomic; drinking; gene discovery; insight; mouse model; nutrition; preference; public health relevance; rat genome; research study; tool; treatment strategy

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.

描述（由申请人提供）：该项目的目标是发现味觉偏好背后的基因，特别是那些负责钠、钙和酸偏好的基因。在过去的 15 年里，利用小鼠模型对味觉转导的遗传和分子基础有了一些基本的了解，但使用小鼠也有缺点，并且仍然存在许多问题。老鼠有潜力成为更好的模型。它传统上用于味觉偏好实验，并且有大量关于大鼠生理学、营养和学习机制的文献。问题是，直到最近还没有用于研究老鼠的遗传工具，但这种情况已经改变了。该项目将利用新的大鼠体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体体大鼠品系与背景品系在钠、钙和酸的偏好方面有所不同。为了利用这一点，我们现在建议更好地表征共生大鼠品系的表型，并分离育种同源大鼠品系所涉及的基因。将调查同源区间基因的表达模式，以评估它们对表型的潜在贡献。这些研究将导致负责味觉偏好的基因的发现和表征。 公共健康相关性：该项目研究口味偏好的遗传控制。我们的目标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并减少不需要的营养素的摄入量。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。