Genetics of Taste Perception

味觉遗传学

基本信息

批准号：
7850252
负责人：
ALEXANDER A BACHMANOV
金额：
$ 30.23万
依托单位：
MONELL CHEMICAL SENSES CENTER
依托单位国家：
美国
项目类别：
财政年份：
2009
资助国家：
美国
起止时间：
2009-07-17 至 2011-06-30
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/7850252
关键词：
Abbreviations Acids Affect Animal Model BAC (bacterial artificial chromosome)Behavior Behavioral Beverages Brain Breeding Candidate Disease Gene Chromosome Mapping Chromosomes Chromosomes, Human, Pair 1 Chromosomes, Human, Pair 2 Chromosomes, Human, Pair 9 Code Complement Congenic Mice Congenic Strain Consumption Disease Food Food Processing Genes Genetic Genetic Recombination Genome Glutamates Glycine Hypertension Inbred Strains Mice Individual Inosine Intake Lead Link Maps Metabolic syndrome Microsatellite Repeats Mus Nerve Nucleotides Nucleus solitarius Nutrient Obesity Odds Ratio Perception Phenotype Physiological Quantitative Trait Loci Research Design Resolution Saccharin Single Nucleotide Polymorphism Sodium Glutamate Staging Stimulus Sucrose Surveys Sweetening Agents Taste Bud Cell Taste Perception Techniques Testing Variant base chorda tympani consomic food consumption gastrointestinal system genetic linkage analysis improved mouse model novel positional cloning preference public health relevance receptor response sensory system simple sequence length polymorphism sweet taste perception therapy design

项目摘要

DESCRIPTION (provided by applicant): The sense of taste is the primary sensory system that determines whether a food or beverage will be ingested or rejected. Taste also influences food processing by the digestive system. Consequently, understanding the mechanisms underlying this sense is central to our ability to control intake of nutrients and to modulate the excesses of consumption that may underlie diseases such as obesity, hypertension and the metabolic syndrome. Our approach to advancing understanding of taste perception has been to use mouse models to identify genes involved in perception. We first identify natural variation in behavioral responses to taste stimuli in inbred mouse strains and then use this information to locate and identify the genes responsible for this variation. This approach, sometimes called positional cloning, is capable of detecting genes involved in all stages of taste perception, from reception in taste bud cells to brain functions responsible for behavioral responses to taste stimuli. In our previous studies, which were the first successful use of positional cloning to identify a functional gene involved in mammalian behavior, we identified and characterized a locus that codes for a sweet taste receptor. In the current comprehensive proposal, we describe studies designed to continue to identify genes involved in behavioral responses to sweet compounds. We also propose to expand our scope to include sour taste-related genes. This positional cloning approach will be complemented with behavioral analyses of physiological mechanisms underlying effects of individual genes. These studies, when completed, may provide important new avenues for interventions designed to modify excess food consumption. PUBLIC HEALTH RELEVANCE The sense of taste is the primary sensory system that determines whether a food or beverage will be ingested or rejected. Consequently, understanding the mechanisms underlying this sense is central to our ability to control intake of nutrients and to modulate the excesses of consumption that may underlie diseases such as obesity, hypertension and the metabolic syndrome. We study the taste mechanisms using mouse as a model organism. Our approach, sometimes called positional cloning, is based on chromosomal mapping of genes responsible for variation in taste responsiveness. Previously, we used this approach to identify a locus that codes for a sweet taste receptor. In the current comprehensive proposal, we describe studies designed to continue to identify genes involved in sweet taste. We also propose to expand our scope to include sour taste- related genes. These studies, when completed, may provide important new avenues for interventions designed to modify excess food consumption.

描述（由申请人提供）：味觉是决定食物或饮料是否被摄入或拒绝的主要感觉系统。味道还影响消化系统对食物的加工。因此，了解这种感觉背后的机制对于我们控制营养摄入和调节可能导致肥胖、高血压和代谢综合征等疾病的过度摄入的能力至关重要。我们推进对味觉感知的理解的方法是使用小鼠模型来识别与感知有关的基因。我们首先识别近交小鼠品系对味觉刺激的行为反应的自然变异，然后利用这些信息来定位和识别导致这种变异的基因。这种方法有时称为定位克隆，能够检测参与味觉感知所有阶段的基因，从味蕾细胞的接收到负责对味觉刺激的行为反应的大脑功能。在我们之前的研究中，我们首次成功地利用定位克隆来鉴定与哺乳动物行为有关的功能基因，我们鉴定并鉴定了编码甜味受体的基因座。在当前的综合提案中，我们描述了旨在继续识别与甜味化合物行为反应有关的基因的研究。我们还建议扩大我们的范围以包括与酸味相关的基因。这种定位克隆方法将辅以对个体基因影响的生理机制的行为分析。这些研究一旦完成，可能会为旨在改变过度食物消费的干预措施提供重要的新途径。公共卫生相关性味觉是决定食物或饮料是否被摄入或拒绝的主要感官系统。因此，了解这种感觉背后的机制对于我们控制营养摄入和调节可能导致肥胖、高血压和代谢综合征等疾病的过度摄入的能力至关重要。我们使用小鼠作为模型生物来研究味觉机制。我们的方法有时称为位置克隆，基于负责味觉反应变化的基因的染色体图谱。之前，我们使用这种方法来识别编码甜味受体的基因座。在当前的综合提案中，我们描述了旨在继续识别与甜味有关的基因的研究。我们还建议扩大我们的范围以包括与酸味相关的基因。这些研究一旦完成，可能会为旨在改变过度食物消费的干预措施提供重要的新途径。