Hostname: page-component-586b7cd67f-dlnhk Total loading time: 0 Render date: 2024-11-28T04:52:06.839Z Has data issue: false hasContentIssue false
  • English
  • Français

The genetics of tasting in mice: IV. The acetates of raffinose, galactose and β-lactose

Published online by Cambridge University Press:  14 April 2009

Ian E. Lush
Ian E. Lush
Affiliation:
Department of Genetics and Biometry, University College London, Wolfson House, 4 Stephenson Way, London, NW1 2HE
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Thirty strains of mice were tested for their ability to taste a 0·4 mM solution of raffinose undecaacetate (RUA). There were large strain differences. Some strains showed little or no ability to taste the RUA. Two strains, SWR and Schneider, could taste RUA because they possess the Soaa allele which enables them to taste a variety of acetylated monosaccharides. Three other strains, BALB/c, DBA/2 and C3H, could taste RUA because they possess the Ruaa allele which enables them to taste some larger structure which is a feature of the molecule as a whole. The gene Rua is tightly linked to the gene for quinine tasting. Qui, but the distribution of their alleles among the strains shows that they are different genes. It is suggested that there is in the mouse a cluster of tightly-linked genes, each one determining a taste receptor for a different bitter substance or chemical group. The relevance of these findings to the physiology of tasting is discussed.

Type
Research Article
Information
Genetics Research , Volume 47 , Issue 2 , April 1986 , pp. 117 - 123
Copyright
Copyright © Cambridge University Press 1986

References

Beidler, L. M. (1984). A personalised history of taste biophysics. In Fundamentals of Sensory Sciences (ed. Dawson, W. W. and Enoch, J. M.). Berlin: Springer-Verlag.Google Scholar
Beidler, L. M. & Smallman, R. L. (1965). Renewal of cells within taste buds. Journal of Cell Biology 27, 263–272.CrossRefGoogle ScholarPubMed
Green, E. L. (1981). Genetics and probability in animal breeding experiments. London: MacMillan.CrossRefGoogle Scholar
Lush, I. E. (1981 a). The genetics of tasting in mice. I. Sucrose octaacetate. Genetical Research 38, 93–95.CrossRefGoogle ScholarPubMed
Lush, I. E. (1981 b). Hypothermia induced by dopamine agonists in mice: evidence for a gene with major effect. General Pharmacology 12, 397–403.CrossRefGoogle ScholarPubMed
Lush, I. E. (1982). The genetics of tasting in mice. II. Strychnine. Chemical Senses 7, 93–98.CrossRefGoogle Scholar
Lush, I. E. (1984). The genetics of tasting in mice. III. Quinine. Genetical Research 4, 151–160.CrossRefGoogle Scholar
Scott, T. R. & Chang, F. C. T. (1984). The state of gustatory neural coding. Chemical Senses 8, 297–314.CrossRefGoogle Scholar