title: Dried bonito dashi: taste qualities evaluated using conditioned taste aversion methods in wild-type and T1R1 knockout mice.
abstract: The primary taste of dried bonito dashi is thought to be umami, elicited by inosine 5'-monphosphate (IMP) and L-amino acids. The present study compared the taste qualities of 25% dashi with 5 basic tastes and amino acids using conditioned taste aversion methods. Although wild-type C57BL/6J mice with compromised olfactory systems generalized an aversion of dashi to all 5 basic tastes, generalization was greater to sucrose (sweet), citric acid (sour), and quinine (bitter) than to NaCl (salty) or monosodium L-glutamate (umami) with amiloride. At neutral pH (6.5-6.9), the aversion generalized to l-histidine, L-alanine, L-proline, glycine, L-aspartic acid, L-serine, and monosodium L-glutamate, all mixed with IMP. Lowering pH of the test solutions to 5.7-5.8 (matching dashi) with HCl decreased generalization to some amino acids. However, adding lactic acid to test solutions with the same pH increased generalization to 5'-inosine monophosphate, L-leucine, L-phenylalanine, L-valine, L-arginine, and taurine but eliminated generalization to L-histidine. T1R1 knockout mice readily learned the aversion to dashi and generalized the aversion to sucrose, citric acid, and quinine but not to NaCl, glutamate, or any amino acid. These results suggest that dashi elicits a complex taste in mice that is more than umami, and deleting T1R1 receptor altered but did not eliminate their ability to taste dashi. In addition, lactic acid may alter or modulate taste transduction or cell-to-cell signaling.
authors.affiliation: Department of Biology and Vermont Chemical Senses Group, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA and edelay@uvm.edu.
authors.forename: Eugene R
authors.initials: ER
authors.lastname: Delay
authors.affiliation: Ajinomoto Integrative Research for Advanced Dieting, Graduate School of Agriculture, Kyoto University, Kitashirakawaoiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan.
authors.forename: Takashi
authors.initials: T
authors.lastname: Kondoh
mesh_terms: D000584:Amiloride / Q000494:pharmacology; D000596:Amino Acids / Q000494:pharmacology*; D000818:Animals; D001362:Avoidance Learning; D019343:Citric Acid / Q000494:pharmacology; D003214:Conditioning, Classical; D003296:Cooking; D004305:Dose-Response Relationship, Drug; D005502:Food; D018698:Glutamic Acid / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D007291:Inosine Monophosphate / Q000494:pharmacology*; D019344:Lactic Acid / Q000494:pharmacology; D008297:Male; D008810:Mice, Inbred C57BL; D018345:Mice, Knockout; D011803:Quinine / Q000494:pharmacology; D043562:Receptors, G-Protein-Coupled / Q000235:genetics* / Q000378:metabolism; D012970:Sodium Glutamate / Q000494:pharmacology; D013395:Sucrose / Q000494:pharmacology; D055697:Taste Perception / Q000187:drug effects / Q000502:physiology*
chemical_list: D000596:Amino Acids; D043562:Receptors, G-Protein-Coupled; C431926:taste receptors, type 1; D007291:Inosine Monophosphate; D019343:Citric Acid; D019344:Lactic Acid; D018698:Glutamic Acid; D013395:Sucrose; D000584:Amiloride; D011803:Quinine; D012970:Sodium Glutamate
keywords: C57BL/6J mice; amino acid; basic taste; inosine monophosphate; lactic acid; stimulus generalization