摘要
The elucidation of the mechanisms underlying the taste sense of chickens will contribute to improvements in poultry feeding, because the molecular mechanism of chickens’ taste sense defines the feeding behavior of chickens. Here we focused on the gene expressions in two different oral tissues of chickens – the palate, which contains many taste buds, and the tongue tip, which contains few taste buds. Using the quantitative real‐time polymerase chain reaction method, we found that the molecular markers for taste buds of chickens, that is α‐gustducin and vimentin, were expressed significantly highly in the palate compared to the tongue tip. Our analyses also revealed that transient receptor potential subfamily M member 5 (TRPM5), a cation channel involved in taste transduction in mammals, was also highly expressed in the palate compared to the tongue tip. Our findings demonstrated that the expression patterns of these genes were significantly correlated. We showed that the aversion to bitter solution was alleviated by a TRPM5 inhibitor in behavior of chickens. Taken together, our findings enabled us to develop a simple method for screening taste‐related genes in chickens. The use of this method demonstrated that TRPM5 was involved in chickens’ taste transduction, and that a TRPM5 inhibitor can alleviate chickens’ bitter taste perception of feed ingredients.
摘要译文
阐明鸡的味觉机制将有助于改善家禽饲养，因为鸡的味觉分子机制决定了鸡的摄食行为。在这里，我们重点关注鸡的两种不同口腔组织中的基因表达 - 口感，其中包含许多味蕾，舌头，其中包含少数味蕾。使用定量实时聚合酶链式反应方法，我们发现鸡的味蕾的分子标记，即α-味觉素和波形蛋白，在舌头中与舌尖相比在腭中表达显着高。我们的分析还揭示，瞬时受体亚家族M成员5（TRPM5）是一种涉及哺乳动物味觉转导的阳离子通道，在舌尖与舌尖相比也高度表达。我们的研究结果表明这些基因的表达模式显着相关。我们发现TRPM5抑制剂在鸡的行为中减轻了对苦味溶液的厌恶。综合考虑，我们的发现使我们能够开发出一种简单的方法来筛选鸡的味觉相关基因。该方法的应用表明TRPM5参与了鸡的味觉传导，并且TRPM5抑制剂可以缓解鸡对饲料成分的苦味。
Yuta Yoshida[1];Fuminori Kawabata[1];Yuko Kawabata[1];Shotaro Nishimura[1];Shoji Tabata[1];. Expression levels of taste‐related genes in palate and tongue tip, and involvement of transient receptor potential subfamily M member 5 (TRPM5) in taste sense in chickens[J]. Animal Science Journal, 2018,89(2): 441-447