From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds
AbstractBitter taste elicits an aversive reaction, and is believed to protect against consuming poisons. Bitter molecules are detected by the Tas2r family of G-protein-coupled receptors, with a species-dependent number of subtypes. Chickens demonstrate bitter taste sensitivity despite having only three bitter taste receptors—ggTas2r1, ggTas2r2 and ggTas2r7. This minimalistic bitter taste system in chickens was used to determine relationships between in-vitro (measured in heterologous systems) and in-vivo (behavioral) detection thresholds. ggTas2r-selective ligands, nicotine (ggTas2r1), caffeine (ggTas2r2), erythromycin and (+)-catechin (ggTas2r7), and the Tas2r-promiscuous ligand quinine (all three ggTas2rs) were studied. Ligands of the same receptor had different in-vivo:in-vitro ratios, and the ggTas2r-promiscuous ligand did not exhibit lower in-vivo:in-vitro ratios than ggTas2r-selective ligands. In-vivo thresholds were similar or up to two orders of magnitude higher than the in-vitro ones. View Full-Text
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Cheled-Shoval, S.; Behrens, M.; Korb, A.; Di Pizio, A.; Meyerhof, W.; Uni, Z.; Niv, M.Y. From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds. Molecules 2017, 22, 821.
Cheled-Shoval S, Behrens M, Korb A, Di Pizio A, Meyerhof W, Uni Z, Niv MY. From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds. Molecules. 2017; 22(5):821.Chicago/Turabian Style
Cheled-Shoval, Shira; Behrens, Maik; Korb, Ayelet; Di Pizio, Antonella; Meyerhof, Wolfgang; Uni, Zehava; Niv, Masha Y. 2017. "From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds." Molecules 22, no. 5: 821.
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