TY - JOUR
T1 - Short-term perception of and conditioned taste aversion to umami taste, and oral expression patterns of umami taste receptors in chickens
AU - Yoshida, Yuta
AU - Kawabata, Fuminori
AU - Kawabata, Yuko
AU - Nishimura, Shotaro
AU - Tabata, Shoji
N1 - Funding Information:
This study was supported by grants to F. Kawabata from JSPS KAKENHI (# 26850207 ), the Kyushu University Interdisciplinary Programs in Education and Projects in Research Development (# 26703 ), and the Sugiyama Sangyo-Kagaku General Incorporated Foundation , and grants to Y. Yoshida from the Sasakawa Scientific Research Grant of The Japan Science Society (# 28-405 ), and the JSPS Research Fellowship (# 17J03180 ).
PY - 2018/7/1
Y1 - 2018/7/1
N2 - Umami taste is one of the five basic tastes (sweet, umami, bitter, sour, and salty), and is elicited by L-glutamate salts and 5′-ribonucleotides. In chickens, the elucidation of the umami taste sense is an important step in the production of new feedstuff for the animal industry. Although previous studies found that chickens show a preference for umami compounds in long-term behavioral tests, there are limitations to our understanding of the role of the umami taste sense in chicken oral tissues because the long-term tests partly reflected post-ingestive effects. Here, we performed a short-term test and observed agonists of chicken umami taste receptor, L-alanine and L-serine, affected the solution intakes of chickens. Using this method, we found that chickens could respond to umami solutions containing monosodium L-glutamate (MSG) + inosine 5′-monophosphate (IMP) within 5 min. We also demonstrated that chickens were successfully conditioned to avoid umami solution by the conditioned taste aversion test. It is noted that conditioning to umami solution was generalized to salty and sweet solutions. Thus, chickens may perceive umami taste as a salty- and sweet-like taste. In addition, we found that umami taste receptor candidates were differentially expressed in different regions of the chicken oral tissues. Taken together, the present results strongly suggest that chickens have a sense of umami taste and have umami taste receptors in their oral tissue.
AB - Umami taste is one of the five basic tastes (sweet, umami, bitter, sour, and salty), and is elicited by L-glutamate salts and 5′-ribonucleotides. In chickens, the elucidation of the umami taste sense is an important step in the production of new feedstuff for the animal industry. Although previous studies found that chickens show a preference for umami compounds in long-term behavioral tests, there are limitations to our understanding of the role of the umami taste sense in chicken oral tissues because the long-term tests partly reflected post-ingestive effects. Here, we performed a short-term test and observed agonists of chicken umami taste receptor, L-alanine and L-serine, affected the solution intakes of chickens. Using this method, we found that chickens could respond to umami solutions containing monosodium L-glutamate (MSG) + inosine 5′-monophosphate (IMP) within 5 min. We also demonstrated that chickens were successfully conditioned to avoid umami solution by the conditioned taste aversion test. It is noted that conditioning to umami solution was generalized to salty and sweet solutions. Thus, chickens may perceive umami taste as a salty- and sweet-like taste. In addition, we found that umami taste receptor candidates were differentially expressed in different regions of the chicken oral tissues. Taken together, the present results strongly suggest that chickens have a sense of umami taste and have umami taste receptors in their oral tissue.
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U2 - 10.1016/j.physbeh.2018.03.020
DO - 10.1016/j.physbeh.2018.03.020
M3 - Article
C2 - 29588172
AN - SCOPUS:85056332887
VL - 191
SP - 29
EP - 36
JO - Physiology and Behavior
JF - Physiology and Behavior
SN - 0031-9384
ER -