Hostname: page-component-77c89778f8-vpsfw Total loading time: 0 Render date: 2024-07-17T05:57:19.336Z Has data issue: false hasContentIssue false
  • English
  • Français

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.

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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

References

Azen, E. A., Carlson, D. M., Clements, S., Lalley, P. A. & Vanin, E. (1984). Salivary proline-rich protein genes on chromosome 8. Science 226, 967–969.Google Scholar
Azen, E. A., Lush, I. E. & Taylor, B. A. (1986). Close linkage of mouse genes for salivary proline-rich proteins (PRPs) and taste. Trends in Genetics 2, 199–200.Google Scholar
Békésy, G. von (1964). Sweetness produced electrically on the tongue and its relation to taste theories. Journal of Applied Physiology 19, 1105–1113.CrossRefGoogle Scholar
Lush, I. E. (1981). The genetics of tasting in mice I. Sucrose octaacetate. Genetical Research 38, 93–95.Google Scholar
Lush, I. E. (1982). The genetics of tasting in mice II. Strychnine. Chemical Senses 7, 93–98.Google Scholar
Lush, I. E. (1984). The genetics of tasting in mice III. Quinine. Genetical Research 44, 151–160.CrossRefGoogle ScholarPubMed
Lush, I. E. (1986 a). The genetics of tasting in mice. IV. The acetates of raffinose, galactose and β-lactose. Genetical Research 47, 117–123.CrossRefGoogle ScholarPubMed
Lush, I. E. (1986 6). Differences between mouse strains in their consumption of phenylthiourea (PTC). Heredity 57, 319–323.Google Scholar
Mamula, P. W., Heerema, N. A., Palmer, C. G., Lyons, K. M. & Karn, R. C. (1985). Localization of the human salivary protein complex (SPC) to chromosome band 12p13.2. Cytogenetics and Cell Genetics 39, 279–284.CrossRefGoogle ScholarPubMed
Searle, A. G., Peters, J., Lyon, M. F., Evans, E. P., Edwards, J. H. & Buckle, V. T. (1987). Chromosome maps of man and mouse, III. Genomics 1, 3–18.CrossRefGoogle ScholarPubMed
Silver, J. (1985). Confidence limits for estimates of gene linkage based on analysis of recombinant inbred strains. Journal of Heredity 76, 436–440.CrossRefGoogle ScholarPubMed
Tobach, E., Bellin, J. S. & Das, D. K. (1974). Differences in bitter taste perception in three strains of rats. Behaviour Genetics 4, 405–410.Google Scholar