Identification of functional bitter taste receptors and their antagonist in chickens

Dey, Bapon; Kawabata, Fuminori; Kawabata, Yuko; Yoshida, Yuta; Nishimura, Shigeyuki; Shoji, Tetsuo

doi:10.1016/j.bbrc.2016.11.096

Cited by 23 publications

(39 citation statements)

References 14 publications

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“…Chickens show aversive responses to bitter and sour (Ganchrow et al 1990;Kudo et al 2010a;Hirose et al 2015;Dey et al 2017) and a preference for feeds containing fat and umami tastants (Sawamura et al 2015;Yoshida et al 2015), and we demonstrated that isolated taste bud cells of chickens responded to umami and bitter solutions (Kudo et al 2014). These findings indicate that the taste sense of chickens is similar to that of mammals.…”

Section: Introductionmentioning

confidence: 54%

Expression levels of taste‐related genes in palate and tongue tip, and involvement of transient receptor potential subfamily M member 5 (TRPM5) in taste sense in chickens

Yoshida

Kawabata

et al. 2017

Animal Science Journal

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The elucidation of the mechanisms underlying the taste sense of chickens will contribute to improvements in poultry feeding, because the molecular mechanism of chickens' taste sense defines the feeding behavior of chickens. Here we focused on the gene expressions in two different oral tissues of chickens - the palate, which contains many taste buds, and the tongue tip, which contains few taste buds. Using the quantitative real-time polymerase chain reaction method, we found that the molecular markers for taste buds of chickens, that is α-gustducin and vimentin, were expressed significantly highly in the palate compared to the tongue tip. Our analyses also revealed that transient receptor potential subfamily M member 5 (TRPM5), a cation channel involved in taste transduction in mammals, was also highly expressed in the palate compared to the tongue tip. Our findings demonstrated that the expression patterns of these genes were significantly correlated. We showed that the aversion to bitter solution was alleviated by a TRPM5 inhibitor in behavior of chickens. Taken together, our findings enabled us to develop a simple method for screening taste-related genes in chickens. The use of this method demonstrated that TRPM5 was involved in chickens' taste transduction, and that a TRPM5 inhibitor can alleviate chickens' bitter taste perception of feed ingredients.

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Section: Introductionmentioning

confidence: 54%

Expression levels of taste‐related genes in palate and tongue tip, and involvement of transient receptor potential subfamily M member 5 (TRPM5) in taste sense in chickens

Yoshida

Kawabata

et al. 2017

Animal Science Journal

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“…Although chickens have three bitter taste receptor genes, chicken T2R1 (cT2R1), T2R2 (cT2R2), and T2R7 (cT2R7) (Go, 2006), we confirmed through use of in vitro and in vivo techniques that only two of these receptors (cT2R1 and cT2R7) are functional in the oral epithelium (Dey et al, 2017). Gustducin is a taste-cell-specific G protein and an important mediator of bitter, sweet, and umami signal transduction (McLaughlin et al, 1992;Wong et al, 1996;He et al, 2004).…”

Section: Introductionmentioning

confidence: 60%

“…One-bowl drinking tests were conducted according to our previous report (Dey et al, 2017). In brief, the behavioral test took place over 12 consecutive days, where the first six days were considered to be a training period for the chicks, and days 7-12 were considered the experimental period.…”

Section: Behavioral Testmentioning

confidence: 99%

“…The behavior of animals, especially their feeding behavior, is affected by taste receptor type 2 (T2R) members, which can induce them to avoid generally bitter, toxic, and harmful substances (Go et al, 2005). Recent studies of chicken (Gallus gallus domesticus) taste systems, using the chicken taste bud markers vimentin and α-gustducin Venkatesan et al, 2016), have revealed the presence of many taste buds in the oral cavity and that chickens can detect some taste qualities, such as fat, bitter, and umami, via these taste receptors (Kudo et al, 2014;Hirose et al, 2015;Sawamura et al, 2015;Yoshida et al, 2015;Yoshida et al, 2017;Kawabata et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Bitter Taste Sensitivity and the Expression of Bitter Taste Receptors at Different Growth Stages of Chicks

Dey

Kawabata

et al. 2018

J. Poult. Sci.

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Bitterness is one of the five basic tastes, and sensitivity to bitterness is important in that it enables animals to avoid harmful and toxic substances. In humans, taste sensitivity decreases with age, although the extent of loss varies depending on the taste quality. In chickens (Gallus gallus domesticus), baby chicks have been found to be more sensitive to salt and sour taste qualities than adults. In this study, therefore, we investigated the growth-associated changes in bitter taste sensitivity in chicks. We examined the behavioral perceptions toward the bitter compounds chloramphenicol and andrographolide in chicks at three different growth stages. Then, we measured the relative expression of the functional bitter taste receptors in the chick palate. In behavioral drinking tests, the 0-1-week-old chicks consumed a significantly lower amount of bitter solutions than water, whereas the 8-9-week-old chicks showed lower avoidance of the bitter solutions than the 0-1-week-old and 4-5-week-old chicks. Realtime PCR assay showed that the 0-1-week-old chicks had significantly higher expression of one of the functional bitter taste receptors in the palate than that in the older chicks. These results suggest that baby chicks are more sensitive to bitterness than older chicks. These findings may be useful in the production of new feedstuff for chicks according to their growth stages.

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“…One-bowl drinking tests were conducted based on our previous report (Dey et al, 2017). Briefly, the behavioral test took place over 12 consecutive days with the first six days as a training period for the chicks and days 7 to 12 as an experimental period.…”

Section: Behavioral Testmentioning

confidence: 99%

Bitter Taste Receptor Antagonists Inhibit the Bitter taste of Canola Meal Extract in Chickens

et al. 2020

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Canola meal (CM) is a commonly used feedstuff; however, it is known to be bitter, and chickens have a low preference for it. The purpose of this study was to seek clarity regarding the taste quality of CM and find methods to increase the preference for CM by chickens. We examined whether CM activates the bitter taste receptors in chickens, whether chickens show aversive responses to CM, and whether an antagonist for bitter taste receptors inhibits the bitterness of CM. Using the Ca 2+ imaging technique, we showed that CM contains bitter compounds, which activate the bitter taste receptors in chickens. Further, we showed that 6-methoxyflavanone (6-meth), an antagonist for the bitter taste receptors in chickens, inhibits the activation of these receptors by CM extract. Although chickens showed a low preference for the solution of the CM extract, their preference was improved by adding 6-meth in behavioral tests. These results suggest that the preference for CM could be improved by inhibiting the bitter taste receptors in chickens.

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Identification of functional bitter taste receptors and their antagonist in chickens

Cited by 23 publications

References 14 publications

Expression levels of taste‐related genes in palate and tongue tip, and involvement of transient receptor potential subfamily M member 5 (TRPM5) in taste sense in chickens

Expression levels of taste‐related genes in palate and tongue tip, and involvement of transient receptor potential subfamily M member 5 (TRPM5) in taste sense in chickens

Bitter Taste Sensitivity and the Expression of Bitter Taste Receptors at Different Growth Stages of Chicks

Bitter Taste Receptor Antagonists Inhibit the Bitter taste of Canola Meal Extract in Chickens

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