Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-20T09:31:34.102Z Has data issue: false hasContentIssue false
  • English
  • Français

The genetics of tasting in mice: VI. Saccharin, acesulfame, dulcin and sucrose

Published online by Cambridge University Press:  14 April 2009

Ian E. Lush
Ian E. Lush
Affiliation:
Department of Genetics and Biometry, University College London, Wolfson House, 4 Stephenson Way, London NW1 2HE
Rights & Permissions [Opens in a new window]

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.

Twenty-six strains of mice were tested for their reaction to four different sweet substances; saccharin, acesulfame, dulcin and sucrose. There was considerable strain variation in the degree to which they found the sweet substances preferable to water. The variation in preference for any one sweet substance is very highly correlated with the variation in preference for the other sweet substances. This is interpreted to mean that there is only one sweetness receptor, although an alternative explanation in terms of variation in psychological motivation is not discounted. The difference between C57BL/6Ty and DBA/2Ty is largely due to a single gene, Sac.

Type
Research Article
Information
Genetics Research , Volume 53 , Issue 2 , April 1989 , pp. 95 - 99
Copyright
Copyright © Cambridge University Press 1989

References

Arora, K., Rodrigues, V., Joshi, S., Shanbhag, S. & Siddiqi, O. (1987). A gene affecting the specificity of the chemosensory neurons of Drosophila. Nature (London) 330, 62–63.CrossRefGoogle ScholarPubMed
Berry, R. J., Jakobson, M. E. & Triggs, G. S. (1973). Survival in wild-living mice. Mammal Reviews 3, 46–57.CrossRefGoogle Scholar
Capretta, P. J. (1970). Saccharin and saccharin-glucose ingestion in two inbred strains of Mus musculus. Psychonomic Science 21, 133–135.CrossRefGoogle Scholar
Faurion, A. (1987). Physiology of the sweet taste. Progress in Sensory Physiology 8, 130–201.Google Scholar
Fuller, J. M. (1974). Single locus control of saccharin preference in mice. Journal of Heredity 65, 33–36.CrossRefGoogle ScholarPubMed
Lush, I. E. (1981). The genetics of tasting in mice I. Sucrose octaacetate. Genetical Research 38, 93–95.CrossRefGoogle ScholarPubMed
Lush, I. E. (1984). The genetics of tasting in mice IV. Quinine. Genetical Research 4, 151–160.CrossRefGoogle Scholar
Lush, I. E. & Holland, G. (1988). The genetics of tasting in mice V. Glycine and cycloheximide. Genetical Research 52, 207–212.CrossRefGoogle ScholarPubMed
Pelz, W., Whitney, G. & Smith, J. C. (1973). Genetic influences on saccharin preference in mice. Physiology and Behaviour 10, 263–265.CrossRefGoogle Scholar
Shingai, T. & Beidler, L. M. (1985). Interstrain differences in bitter taste responses in mice. Chemical Senses 10, 51–56.CrossRefGoogle Scholar
Tanimura, T., Isono, K. & Yamamoto, M. T. (1988). Taste sensitivity to trehalose and its alteration by gene dosage in Drosophila melanogaster. Genetics 119, 399–406.CrossRefGoogle ScholarPubMed