Sour Taste Responses in Mice Lacking PKD Channels
Author Information
Author(s): Horio Nao, Yoshida Ryusuke, Yasumatsu Keiko, Yanagawa Yuchio, Ishimaru Yoshiro, Matsunami Hiroaki, Ninomiya Yuzo
Primary Institution: Kyushu University
Hypothesis
The contribution of PKD2L1 and PKD1L3 to sour taste responses remains unclear.
Conclusion
PKD2L1 partly contributes to sour taste responses in mice, while other receptors may also be involved.
Supporting Evidence
- Chorda tympani nerve responses to sour stimuli were reduced by 25-45% in PKD2L1 knockout mice.
- Responses to sweet, salty, bitter, and umami tastants were not significantly different between knockout and wild type mice.
- Type III taste cells showed reduced sour taste responses in PKD2L1 knockout mice.
Takeaway
The study found that a specific protein in mice helps them taste sour flavors, but there are likely other proteins that also play a role.
Methodology
Mice lacking PKD2L1 and/or PKD1L3 were created, and their nerve responses to taste stimuli were measured.
Limitations
The study primarily focused on specific gene knockouts and may not account for all sour taste mechanisms.
Participant Demographics
Adult mice of both sexes, over 8 weeks old.
Statistical Information
P-Value
p<0.01
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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