2009 Abstracts - Association for Chemoreception Sciences

#P67 Poster session II: Chemosensory response to,and control of, feeding/NeuroethologyTaste Receptor T1R3 is Involved in Detection of EthanolFlavor in MiceVladimir O. Murovets 1 , Vasily A. Zolotarev 1 ,Robert F. Margolskee 2 , Alexander A. Bachmanov 31Pavlov Institute of Physiology Saint-Petersburg, Russia,2Mount Sinai School of Medicine New York, NY, USA,3Monell Chemical Senses Center Philadelphia, PA, USAPrevious studies suggested that humans and rodents perceivesweet and bitter components of ethanol flavor, and that in micegenetic differences in ethanol preference depend on allelicvariation of the Tas1r3 gene encoding the sweet-taste receptorprotein, T1R3. The aim of the present study was to examine therole of T1R3 in qualitative taste perception of ethanol bymice. We used mice from the alcohol-preferring strain C57BL/6Jwith either intact Tas1r3 gene (wild-type) or with a null mutationof this gene (knockouts, Tas1R3 -/-). In these mice, consumptionof ethanol solutions was assessed in the long-term 48-h two-bottletest, and then licking responses to ethanol (1.25-20%), sucrose(1-32%) and quinine (0.01-1 mM) were recorded in brief-accesstests using the Davis MS-160 gustometer before and after LiClinducedconditioned taste aversion (CTA) to 10% ethanol wasdeveloped. Compared to wild-type mice, Tas1r3 -/- micedemonstrated concentration-dependent reduction ofconsummatory responses to ethanol in both brief access andtwo-bottle tests, and also had reduced licking rates of sucrosesolutions. The wild-type and Tas1r3 -/-mice had similar lickingresponses to quinine and did not differ in CTA to ethanol, whichgeneralized to quinine, but not sucrose, in mice of bothgenotypes. These data support a conception of two-component(sweet and bitter) taste of ethanol and suggest that perception ofits sweet component depends on the T1R3 receptor, whileperception of its bitter component does not depend on T1R3.Probably, complexity of 10% ethanol flavor and/or salience of itsbitter component prevented generalization of CTA from ethanolto sucrose in this experiment.#P68 Poster session II: Chemosensory response to,and control of, feeding/NeuroethologyEffect of kokumi taste active peptides on amiloride-insensitivesalt taste preference in C57BL/6J miceMeeRa Rhyu 1 , Ah-Young Song 1 , Keiko Abe 2 , Vijay Lyall 31Food Function Research Division, Korea Food Research InstituteSeongnam-Si, South Korea, 2 Department of Applied BiologicalChemistry, The University of Tokyo Tokyo, Japan, 3 Physiology,Virginia Commonwealth University Richmond, VA, USAPreviously, we have shown that kokumi taste active peptides (FII)derived from a mature Korean soy sauce modulate salt taste onhuman and the amiloride-insensitive NaCl chorda tympani (CT)taste nerve responses by interacting with TRPV1 variant salt tastereceptor (TRPV1t). To identify the peptides that modulateTRPV1t, FII was further separated into LHa, LHb, LHc, LHd,LHe by column chromatography and their behavioral effects weretested in wild-type C57BL/6J mice using 48h two-bottlepreference tests, in which one bottle contained distilled water andthe other a test solution made with NaCl + 10 M amiloride.Intake of NaCl expressed as the preference ratio. In solutions0-300 mM NaCl containing 10 M amiloride, 150 mM NaCl gavea maximum preference and 300 mM decreased the preference tothe maximum by 50%. In 100 mM NaCl + 10 M amiloride,varying the concentrations of FII (0-1.0%) produced biphasiceffect of NaCl preference. Between 0.1% and 0.5% concentration,FII enhanced NaCl preference, but above 0.5%, FII lowered thepreference. The salt taste modulating effect of FII was transited toLHe: LHe (0.25%) significantly lowered preference for 100 mMNaCl as compared with control (p