title: The effect of dietary protein levels on the responses of the taste nerve to sodium chloride in spontaneously hypertensive rats (SHRs).
abstract: The present study was undertaken to clarify the effect of dietary protein level on the response of the taste nerve to NaCl solutions in spontaneously hypertensive rats (SHRs). The results showed that the taste sensitivity to NaCl in SHRs fed a 5% whole-egg protein diet for 3 weeks was significantly lower than in those fed a 15% protein diet. This observation suggests that chronic feeding of a low-protein diet causes an impairment of salt-taste reception or subsequent transduction.
authors.affiliation: Department of Applied Biological Chemistry, Faculty of Agriculture, Tohoku University, Sendai, Japan.
authors.forename: C H
authors.initials: CH
authors.lastname: Lee
authors.forename: S
authors.initials: S
authors.lastname: Kimura
authors.forename: A
authors.initials: A
authors.lastname: Goto
authors.forename: Y
authors.initials: Y
authors.lastname: Furukawa
authors.forename: H
authors.initials: H
authors.lastname: Suzuki
authors.forename: M
authors.initials: M
authors.lastname: Komai
mesh_terms: D000818:Animals; D004044:Dietary Proteins / Q000008:administration & dosage*; D015387:Egg Proteins, Dietary / Q000008:administration & dosage; D008297:Male; D051381:Rats; D011918:Rats, Inbred SHR; D012965:Sodium Chloride / Q000494:pharmacology*; D012996:Solutions; D014059:Tongue / Q000187:drug effects* / Q000294:innervation
chemical_list: D004044:Dietary Proteins; D015387:Egg Proteins, Dietary; D012996:Solutions; D012965:Sodium Chloride