Fatty acid taste quality information via GPR120 in the anterior tongue of mice

Keiko Yasumatsu, Shusuke Iwata, Mayuko Inoue, Yuzo Ninomiya

研究成果: ジャーナルへの寄稿記事

1 引用 (Scopus)

抄録

Aim: To elucidate whether fatty acid taste has a quality that does not overlap with other primary qualities, we investigated potential neuron types coding fatty acid information and how GPR120 is involved. Methods: Single fibre recordings in the chorda tympani (CT) nerve and behavioural response measurements using a conditioned taste aversion paradigm were performed in GPR120-knockout (KO) and wild-type (WT) mice. Results: Single fibres can be classified into fatty acid (F)-, S-, M-, electrolyte (E)-, Q-, and N-type groups according to the maximal response among oleic acid, sucrose, monopotassium glutamate (MPG), HCl, quinine hydrochloride, and NaCl respectively. Among fibres, 4.0% in GPR120-KO and 17.9% in WT mice showed a maximal response to oleic acid (F-type). Furthermore, half or more of S- and M-type fibres showed responses to fatty acids in both mouse strains, although the thresholds in KO mice were significantly higher and impulse frequencies lower than those in WT mice. GPR120-KO mice conditioned to avoid linoleic acid showed generalized stimulus avoidances for MPG, indicating qualitative similarity between linoleic acid and MPG. The KO mice showed a higher generalization threshold for linoleic acid than that of WT mice. Conclusion: Fatty acid taste is suggested to have a unique quality owing to the discovery of F-type fibres, with GPR120 involved in neural information pathways for a unique quality and palatable taste qualities in the mouse CT nerve. GPR120 plays roles in distinguishing fatty acid taste from other primary tastes and the detection of low linoleic acid concentrations.

元の言語英語
記事番号e13215
ジャーナルActa Physiologica
226
発行部数1
DOI
出版物ステータス出版済み - 5 1 2019

Fingerprint

Tongue
Fatty Acids
Linoleic Acid
Knockout Mice
Chorda Tympani Nerve
Glutamic Acid
Oleic Acid
Neural Pathways
Quinine
Electrolytes
Sucrose
Neurons

All Science Journal Classification (ASJC) codes

  • Physiology

これを引用

Fatty acid taste quality information via GPR120 in the anterior tongue of mice. / Yasumatsu, Keiko; Iwata, Shusuke; Inoue, Mayuko; Ninomiya, Yuzo.

:: Acta Physiologica, 巻 226, 番号 1, e13215, 01.05.2019.

研究成果: ジャーナルへの寄稿記事

Yasumatsu, Keiko ; Iwata, Shusuke ; Inoue, Mayuko ; Ninomiya, Yuzo. / Fatty acid taste quality information via GPR120 in the anterior tongue of mice. :: Acta Physiologica. 2019 ; 巻 226, 番号 1.
@article{caf093b6cb484118a5e2fe654084bebc,
title = "Fatty acid taste quality information via GPR120 in the anterior tongue of mice",
abstract = "Aim: To elucidate whether fatty acid taste has a quality that does not overlap with other primary qualities, we investigated potential neuron types coding fatty acid information and how GPR120 is involved. Methods: Single fibre recordings in the chorda tympani (CT) nerve and behavioural response measurements using a conditioned taste aversion paradigm were performed in GPR120-knockout (KO) and wild-type (WT) mice. Results: Single fibres can be classified into fatty acid (F)-, S-, M-, electrolyte (E)-, Q-, and N-type groups according to the maximal response among oleic acid, sucrose, monopotassium glutamate (MPG), HCl, quinine hydrochloride, and NaCl respectively. Among fibres, 4.0{\%} in GPR120-KO and 17.9{\%} in WT mice showed a maximal response to oleic acid (F-type). Furthermore, half or more of S- and M-type fibres showed responses to fatty acids in both mouse strains, although the thresholds in KO mice were significantly higher and impulse frequencies lower than those in WT mice. GPR120-KO mice conditioned to avoid linoleic acid showed generalized stimulus avoidances for MPG, indicating qualitative similarity between linoleic acid and MPG. The KO mice showed a higher generalization threshold for linoleic acid than that of WT mice. Conclusion: Fatty acid taste is suggested to have a unique quality owing to the discovery of F-type fibres, with GPR120 involved in neural information pathways for a unique quality and palatable taste qualities in the mouse CT nerve. GPR120 plays roles in distinguishing fatty acid taste from other primary tastes and the detection of low linoleic acid concentrations.",
author = "Keiko Yasumatsu and Shusuke Iwata and Mayuko Inoue and Yuzo Ninomiya",
year = "2019",
month = "5",
day = "1",
doi = "10.1111/apha.13215",
language = "English",
volume = "226",
journal = "Acta Physiologica",
issn = "1748-1708",
number = "1",

}

TY - JOUR

T1 - Fatty acid taste quality information via GPR120 in the anterior tongue of mice

AU - Yasumatsu, Keiko

AU - Iwata, Shusuke

AU - Inoue, Mayuko

AU - Ninomiya, Yuzo

PY - 2019/5/1

Y1 - 2019/5/1

N2 - Aim: To elucidate whether fatty acid taste has a quality that does not overlap with other primary qualities, we investigated potential neuron types coding fatty acid information and how GPR120 is involved. Methods: Single fibre recordings in the chorda tympani (CT) nerve and behavioural response measurements using a conditioned taste aversion paradigm were performed in GPR120-knockout (KO) and wild-type (WT) mice. Results: Single fibres can be classified into fatty acid (F)-, S-, M-, electrolyte (E)-, Q-, and N-type groups according to the maximal response among oleic acid, sucrose, monopotassium glutamate (MPG), HCl, quinine hydrochloride, and NaCl respectively. Among fibres, 4.0% in GPR120-KO and 17.9% in WT mice showed a maximal response to oleic acid (F-type). Furthermore, half or more of S- and M-type fibres showed responses to fatty acids in both mouse strains, although the thresholds in KO mice were significantly higher and impulse frequencies lower than those in WT mice. GPR120-KO mice conditioned to avoid linoleic acid showed generalized stimulus avoidances for MPG, indicating qualitative similarity between linoleic acid and MPG. The KO mice showed a higher generalization threshold for linoleic acid than that of WT mice. Conclusion: Fatty acid taste is suggested to have a unique quality owing to the discovery of F-type fibres, with GPR120 involved in neural information pathways for a unique quality and palatable taste qualities in the mouse CT nerve. GPR120 plays roles in distinguishing fatty acid taste from other primary tastes and the detection of low linoleic acid concentrations.

AB - Aim: To elucidate whether fatty acid taste has a quality that does not overlap with other primary qualities, we investigated potential neuron types coding fatty acid information and how GPR120 is involved. Methods: Single fibre recordings in the chorda tympani (CT) nerve and behavioural response measurements using a conditioned taste aversion paradigm were performed in GPR120-knockout (KO) and wild-type (WT) mice. Results: Single fibres can be classified into fatty acid (F)-, S-, M-, electrolyte (E)-, Q-, and N-type groups according to the maximal response among oleic acid, sucrose, monopotassium glutamate (MPG), HCl, quinine hydrochloride, and NaCl respectively. Among fibres, 4.0% in GPR120-KO and 17.9% in WT mice showed a maximal response to oleic acid (F-type). Furthermore, half or more of S- and M-type fibres showed responses to fatty acids in both mouse strains, although the thresholds in KO mice were significantly higher and impulse frequencies lower than those in WT mice. GPR120-KO mice conditioned to avoid linoleic acid showed generalized stimulus avoidances for MPG, indicating qualitative similarity between linoleic acid and MPG. The KO mice showed a higher generalization threshold for linoleic acid than that of WT mice. Conclusion: Fatty acid taste is suggested to have a unique quality owing to the discovery of F-type fibres, with GPR120 involved in neural information pathways for a unique quality and palatable taste qualities in the mouse CT nerve. GPR120 plays roles in distinguishing fatty acid taste from other primary tastes and the detection of low linoleic acid concentrations.

UR - http://www.scopus.com/inward/record.url?scp=85056720834&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85056720834&partnerID=8YFLogxK

U2 - 10.1111/apha.13215

DO - 10.1111/apha.13215

M3 - Article

VL - 226

JO - Acta Physiologica

JF - Acta Physiologica

SN - 1748-1708

IS - 1

M1 - e13215

ER -