Presentation Details
| Salivary protein profile changes taste guided behaviors independent of diet. Emily Demieri1, Kimberly James2, Markus Hardt3, Ann-Marie Torregrossa1, 4, . 1University at Buffalo (Department of Psychology), Buffalo, NY, USA.2St.Cloud State University (Department of Nursing Science), St.Cloud, MN, USA.3Hardt Scientific Consulting, Belmont, MA, USA.4University at Buffalo (Center for Ingestive Behavior), Buffalo, NY, USA |
Abstract
Bitter foods are often avoided as bitterness is associated with potential toxicity. Our laboratory has demonstrated that diet alters salivary protein (SP) expression, and that these proteins, in turn, increase acceptance of the bitter diet. In the current experiment, we explored which salivary proteins appear to contribute to changes in dietary acceptance. Male Long Evans rats were given a non-bitter control diet, a 0.375% quinine diet, or a 3% tannic acid diet ad libitum. Animals also underwent brief-access taste testing (Davis-Rig) to sucrose and quinine solutions after two weeks of diet exposure. Saliva was collected at the conclusion of the study and analyzed using gel electrophoresis. All animals independent of diet were entered into a mixed statistical model. 14kDa, 18.5kDa, 19kDa, 23kDa, 53kDa, 75kDa, and 215kDa proteins correlated to EC50 (p’s<0.05), which represents the concentration that is halfway to the animals’ asymptotic licking. We then identified the 15 animals with the highest EC50 (least sensitive to quinine) and the 15 animals with the lowest EC50 (most sensitive to quinine). These groups differ at the 18.5kDa, 23kDa, 53kDa, 75Kda, 100kDa, and 215kDa bands (p’s<0.05). The animals fed quinine and some tannin animals make up the majority of the less sensitive group (high EC50), although a few control animals also had high protein expression and low sensitivity and therefore were included in this group. This distribution of the control animals across the test groups highlights individual variation in either protein expression or sensitivity to initiate up regulation. We are awaiting LC-MS-based proteomic identification and quantitation of these samples.
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