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The genetics of tasting in mice: VI. Saccharin, acesulfame, dulcin and sucrose

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
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Summary

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Twenty-six strains of mice were tested for their reaction to four different sweet substances; saccharin, acesulfame, dulcin and sucrose. There was considerable strain variation in the degree to which they found the sweet substances preferable to water. The variation in preference for any one sweet substance is very highly correlated with the variation in preference for the other sweet substances. This is interpreted to mean that there is only one sweetness receptor, although an alternative explanation in terms of variation in psychological motivation is not discounted. The difference between C57BL/6Ty and DBA/2Ty is largely due to a single gene, Sac.

Type
Research Article
Information
Genetics Research , Volume 53 , Issue 2 , April 1989 , pp. 95 - 99
Copyright
Copyright © Cambridge University Press 1989

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