From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds
Abstract
:1. Introduction
2. Results
2.1. All ggTas2rs Are Expressed in Transfected Cells
2.2. Bitter Compounds Show Different In-Vitro Detection Thresholds
2.3. In-Vivo Avoidance Thresholds
2.3.1. Nicotine
2.3.2. Caffeine
2.3.3. Erythromycin
2.3.4. (+)-Catechin
2.4. ggTas2rs Exhibit Different Expression Levels in the Palate
2.5. Variation in In-Vivo:In-Vitro Ratios
3. Discussion
3.1. Relationships between In-Vivo and In-Vitro Thresholds
3.2. Possible Reasons for Differences between In-Vivo and In-Vitro Thresholds
3.2.1. Avoidance vs. Recognition
3.2.2. Different Expression Levels of the Cognate Receptors
3.2.3. Additional Sensory Properties
3.2.4. Test Length
4. Materials and Methords
4.1. Chemicals
4.1.1. Functional Expression of Chicken Tas2r Constructs
4.1.2. Immunocytochemistry
4.2. Taste Tests
4.2.1. Animals and Maintenance Conditions
4.2.2. In-Vivo Avoidance Threshold Detection Tests
4.2.3. mRNA Abundance (Fold Change) Calculation Using the Comparative ΔΔCt Method
4.3. Statistical Analysis
4.3.1. Taste Tests
4.3.2. Gene Expression
Supplementary Materials
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sample Availability: All compounds used in this study are commercially available. |
Compound | Threshold Concentrations (mM) | Receptor Activated In-Vitro | |
---|---|---|---|
In-Vitro | In-Vivo | ggTas2r1 | |
Nicotine | 0.1 (Behrens et al. [7]) | 0.33 | ggTas2r2 |
Caffeine | 0.3 (Behrens et al. [7]) | 10 | ggTas2r7 |
Erythromycin | 0.1 (Behrens et al. [7]) * | ≤0.1 ** | ggTas2r7 |
(+)-Catechin | 0.3 | 3 | ggTas2r1, ggTas2r2, ggTas2r7 |
QH | 0.01 | 0.3 (Cheled-Shoval et al. [26]) | ggTas2r1 |
Tastant | Concentrations Tested (In-Vivo) | Concentrations Tested (In-Vitro) |
---|---|---|
Nicotine | 0.1 mM, 0.33 mM, 1 mM, 3.3 mM, 10 mM | Behrens et al. [7] |
Caffeine | 33 µM, 0.1 mM, 0.33 mM, 1 mM, 3.3 mM, 10 mM | Behrens et al. [7] |
Erythromycin | 0.1 mM, 0.5 mM | Behrens et al. [7] |
(+)-Catechin | 33 µM, 3 mM, 1 mM | 3 µM, 10 µM, 30 µM, 100 µM, 300 µM, 1000 µM |
QH | Cheled-Shoval et al. [26] | 0.1 µM, 0.3 µM, 1 µM, 3 µM, 10 µM, 30 µM |
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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. https://doi.org/10.3390/molecules22050821
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. https://doi.org/10.3390/molecules22050821
Chicago/Turabian StyleCheled-Shoval, Shira, Maik Behrens, Ayelet Korb, Antonella Di Pizio, Wolfgang Meyerhof, Zehava Uni, and Masha Y. Niv. 2017. "From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds" Molecules 22, no. 5: 821. https://doi.org/10.3390/molecules22050821