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The genetics of tasting in mice: V. Glycine and cycloheximide

Published online by Cambridge University Press:  14 April 2009

Ian E. Lush  and
Gail Holland
Ian E. Lush*
Affiliation:
Department of Genetics and Biometry, University College London, Wolfson House, 4 Stephenson Way, London NWl 2HE
Gail Holland
Affiliation:
Department of Genetics and Biometry, University College London, Wolfson House, 4 Stephenson Way, London NWl 2HE
*
† Corresponding author.
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Summary

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Glycine tastes both bitter and sweet to mice but there are differences between strains in their ability to detect each taste. With respect to the bitter taste, fifteen strains were classified as tasters and twelve strains as non-tasters. The difference is due to a single gene, Glb (glycine bitterness). Cycloheximide tastes bitter to all mice at a concentration of 8 μM, but strain differences in sensitivity to the taste of cycloheximide can be detected at lower concentrations. The BXD RI strains can be classified into two groups with respect to sensitivity to cycloheximide. This is probably due to the segregation of two alleles of a single gene, Cyx. A comparison of the distribution in RI strains of alleles of four bitterness-tasting genes shows that the loci are all closely linked and are probably in the order Cyx–Qui–Rua–Glb.

Type
Research Article
Information
Genetics Research , Volume 52 , Issue 3 , December 1988 , pp. 207 - 212
Copyright
Copyright © Cambridge University Press 1988

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