From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Shira L Cheled-ShovalMasha Y Niv

Abstract

Bitter taste elicits an aversive reaction, and is believed to protect against consuming poisons. Bitter molecules are detected by the Tas2r family of G-protein-coupled receptors, with a species-dependent number of subtypes. Chickens demonstrate bitter taste sensitivity despite having only three bitter taste receptors-ggTas2r1, ggTas2r2 and ggTas2r7. This minimalistic bitter taste system in chickens was used to determine relationships between in-vitro (measured in heterologous systems) and in-vivo (behavioral) detection thresholds. ggTas2r-selective ligands, nicotine (ggTas2r1), caffeine (ggTas2r2), erythromycin and (+)-catechin (ggTas2r7), and the Tas2r-promiscuous ligand quinine (all three ggTas2rs) were studied. Ligands of the same receptor had different in-vivo:in-vitro ratios, and the ggTas2r-promiscuous ligand did not exhibit lower in-vivo:in-vitro ratios than ggTas2r-selective ligands. In-vivo thresholds were similar or up to two orders of magnitude higher than the in-vitro ones.

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Citations

Feb 16, 2018·Frontiers in Molecular Biosciences·Antonella Di PizioMasha Y Niv
Jun 12, 2018·Nutrition Research Reviews·Shahram Niknafs, Eugeni Roura
Sep 26, 2019·Biology Letters·Yi WangHuabin Zhao
Mar 22, 2021·International Journal of Pharmaceutics·Gerardo De LeónSharareh Salar-Behzadi

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Methods Mentioned

BETA
PCR

Software Mentioned

SigmaPlot
StepOne
ggTas2rs
JMP Pro
Tas2r
BitterDB

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