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The genetics of tasting in mice VII. Glycine revisited, and the chromosomal location of Sac and Soa

Published online by Cambridge University Press:  14 April 2009

I. E. Lush ,
N. Hornigold ,
P. King  and
J. P. Stoye
I. E. Lush*
Affiliation:
Department of Genetics and Biometry, University College London, 4 Stephenson Way, London NW1 2HE
J. P. Stoye
Affiliation:
National Institute for Medical Research, The Ridgeway, Mill Hill, London NW7 1AA
*
* Corresponding author.
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Previous work which appeared to show that some strains of mice taste glycine solutions as bitter has been found to be in error. The bitterness came from copper glycinate which formed in the brass drinking spouts. Taste testing with copper glycinate shows that the genetical data identifying the gene Glb are still valid. The close linkage of Glb and Rua has been confirmed. Most strains of mice prefer glycine solution to water, presumably because the glycine tastes sweet. The degree of preference for glycine is correlated with the degree of preference for other sweet substances such as saccharin or acesulfame. The gene dpa appears not to be involved.

The sweetness tasting gene Sac has been mapped to chromosome 4 at 8·1 ± 3·4 cM distal to Nppa (formerly Pnd). The bitterness tasting gene Soa is very closely linked to Prp on chromosome 6 (no recombinants among 67 backcross progeny). It is suggested that the sweetness and bitterness tasting genes have descended from a common ancestral tasting gene which existed before the tetraploidization of the genome which took place in early vertebrate evolution.

Type
Research Article
Information
Genetics Research , Volume 66 , Issue 2 , October 1995 , pp. 167 - 174
Copyright
Copyright © Cambridge University Press 1995

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