共查询到17条相似文献,搜索用时 390 毫秒
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文章基于哺乳动物的味觉系统,分析了家禽味觉的结构和功能,着重从不同类型的味觉受体的研究进展进行了综述,并指出了今后禽类味觉的研究方向。 相似文献
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化学感受受体在昆虫的觅食、食物选择、交配和产卵等行为中发挥着重要作用。随着果蝇、按蚊、蜜蜂、赤拟谷盗和家蚕等昆虫基因组测序的完成。各物种中完整化学感受受体(包括嗅觉受体和味觉受体)得以鉴定,并从中鉴定出与气味识别、食物选择密切相关的受体基因,如果蝇的二氧化碳受体基因DmGr21a和DmGr63a,糖受体DmGr5a,以及冈比亚按蚊识别人类气味的AgOrl等。其中,昆虫的味觉受体功能与昆虫食物选择、大量取食直接相关。本文就目前昆虫基因组中味觉受体的鉴定、进化、表达和功能等方面的研究进展进行了综述。对味觉受体功能的研究,将有助于我们认识昆虫味觉编码的分子基础和神经调控网络,也是研究昆虫与植物相互关系的热点。 相似文献
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饲料的适口性是动物对饲料的气味及口感等的综合感知,在一定程度上影响动物的采食量,而动物的采食量与生产性能有较高的正相关。气味的感知主要源于鼻腔内嗅觉神经的突起,口感的感知主要由口腔内的味觉受体来完成,主要味觉受体包括甜味受体、鲜味受体和苦味受体等。食物进入胃肠道后,胃肠道上的味觉受体感应程度可影响并调节动物对食物的吸收率和采食行为。本文主要介绍了近年来有关鼻腔的嗅觉受体、口腔内的味觉受体和胃肠道内味觉受体和信号传递等相关研究,并就调味剂在动物生产上的应用进行综述,为调味剂的应用及相关研究提供一定借鉴。 相似文献
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味蕾是咪感觉器官。在哺乳动物中味蕾主要分布在舌上皮中。味蕾中存在基细胞、亮细胞、暗细胞和中间细胞四种类型,蕾内神经纤维和蕾周神经纤维共同支配味蕾。利用免疫组织化学技术,能在功能上对味细胞和味觉神经纤维进行分类和鉴定。味蕾组织染色方法在舌面拓扑学和味觉系统发育研究中起着重要作用。分离出单个的味蕾细胞是研究受体细胞传导味觉机理的手段。味蕾组织培养对于研究味觉神经支配提供了有效的模型。文章介绍了味觉细胞生物学研究中的两个热点争议问题:味蕾细胞分化路线和味感觉细胞的鉴定,并探讨了形成分歧的原因。 相似文献
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生物进化让哺乳动物和鸟类具备敏锐的味觉和嗅觉器官,确保它们具有自己寻找食物的能力.外周化学感受被认为是动物对食物营养价值进行评估的系统.动物进食过程中产生了嗅觉、味觉和触觉的感官感受.嗅觉帮助动物对食物挥发性物质进行鉴别,这些挥发性物质是植物必需营养物质的衍生物.嗅觉的生物学比较显示灵长类和鸟类相对于非灵长类的哺乳动物... 相似文献
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α-参兜鞍是一种transducins样味觉特异性G蛋白,它在从鱼到人类的多种脊椎动物物种的味细胞内均有表达,是脊椎动物味觉感受中重要的调控因子之一。多方面研究显示,α-参兜鞍在苦、甜、鲜味信号转导中发挥着作用。敲除了α-参兜鞍的小鼠对苦、甜、鲜味刺激的行为学和电生理反应都有下降;分子生物学研究也发现,α-参兜鞍与介导苦、甜、鲜味信号转导的G蛋白偶联受体(G protein-coupledreceptors,GPCRs)存在不同程度地共表达。α-参兜鞍参与的信号转导途径中仍存在许多问题,这些均需要更加深入细致地研究。文章综述了α-参兜鞍在味觉信号转导中的研究进展。 相似文献
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W Langhans 《Schweizer Archiv für Tierheilkunde》1989,131(9):521-535
Taste has a dual role. Like other senses it informs the individual about the external world, but unlike other senses it connects that perception with information about the internal environment. The principal function of taste is similar in all higher species. Molecules act on specialized sensory cells (= taste cells) in various regions of the oral cavity thus triggering signals, which are relayed to the cortex via afferent nerves, the caudal hindbrain and the thalamus. Taste afferents also reach the hypothalamus and the limbic system. The taste of food triggers physiological and behavioral reactions in man and animals. Stimulation of taste cells immediately elicits salivation, secretion of gastric acid and pancreatic juice as well as secretion of gastrointestinal and pancreatic hormones. Innate and learned taste preferences or aversions play an important role in food selection and taste aversions are considered to be reliable indicators of malaise. Neural signals from the periphery or humoral factors which are sensed by receptors in the central nervous system both can change the acceptance of a certain taste. Endogenous opiates in the brain seem to play a special role in the modulation of taste perception. The amygdala is apparently a brain area which is particularly important for taste perception. 相似文献
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苦味受体(bitter taste receptors,TAS2Rs)是一种G-蛋白偶联受体(GPCR),由30个基因组成的基因家族编码。苦味可使动物远离有毒有害物质,当动物尝到苦味物质时,会刺激舌头的味蕾中味觉受体细胞表达TAS2Rs,进而引发下游一系列信号转导反应,最终通过鼓索神经和舌咽神经将信息整合传到大脑,使动物产生厌恶的感觉,从而选择拒绝摄入这些苦味物质。本文就TAS2Rs的生物学特征、信号转导机制及苦味剂和苦味抑制剂对苦味受体的影响进行简要综述。 相似文献
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Good food intake behavior is the basis of maintaining the growth and development of animal and improving production performance.Olfaction and taste are two important senses in the progress of animal food intake.They are determined by olfactory receptor genes and taste receptor genes respectively,which are relatively large gene family in mammalian genomes.They express not only in the sense organs,but also widely in the respiratory,digestive,reproductive and other systems.This paper analyzed the consumption of mutton and sheep breeding in China.It gave an overview of the latest research progress on the olfaction,taste and their receptor gene.Finally,the function and mechanism of olfaction and taste in animal food intake,and the utilization in livestock production were expounded.This paper provided a theoretical reference for the study of the sense of olfaction and taste in animal food feeding especially in sheep. 相似文献
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Bats represent the largest dietary radiation in a single mammalian order, and have become an emerging model group for studying dietary evolution. Taste receptor genes have proven to be molecular signatures of dietary diversification in bats. For example, all 3 extant species of vampire bats have lost many bitter taste receptor genes (Tas2rs) in association with their dietary shift from insectivory to sanguivory. Indeed, only 8 full-length Tas2rs were identified from the high-quality genome of the common vampire bat (Desmodus rotundus). However, it is presently unknown whether these bitter receptors are functional, since the sense of taste is less important in vampire bats, which have an extremely narrow diet and rely on other senses for acquiring food. Here, we applied a molecular evolutionary analysis of Tas2rs in the common vampire bat compared with non-vampire bats. Furthermore, we provided the first attempt to deorphanize all bitter receptors of the vampire bat using a cell-based assay. We found that all Tas2r genes in the vampire bat have a level of selective pressure similar to that in non-vampire bats, suggesting that this species must have retained some bitter taste functions. We demonstrated that 5 of the 8 bitter receptors in the vampire bat can be activated by some bitter compounds, and observed that the vampire bat generally can not detect naturally occurring bitter compounds examined in this study. Our study demonstrates functional retention of bitter taste in vampire bats as suggested by cell-based functional assays, calling for an in-depth study of extra-oral functions of bitter taste receptors. 相似文献
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Expression levels of taste‐related genes in palate and tongue tip,and involvement of transient receptor potential subfamily M member 5 (TRPM5) in taste sense in chickens 下载免费PDF全文
Yuta Yoshida Fuminori Kawabata Yuko Kawabata Shotaro Nishimura Shoji Tabata 《Animal Science Journal》2018,89(2):441-447
The elucidation of the mechanisms underlying the taste sense of chickens will contribute to improvements in poultry feeding, because the molecular mechanism of chickens’ taste sense defines the feeding behavior of chickens. Here we focused on the gene expressions in two different oral tissues of chickens – the palate, which contains many taste buds, and the tongue tip, which contains few taste buds. Using the quantitative real‐time polymerase chain reaction method, we found that the molecular markers for taste buds of chickens, that is α‐gustducin and vimentin, were expressed significantly highly in the palate compared to the tongue tip. Our analyses also revealed that transient receptor potential subfamily M member 5 (TRPM5), a cation channel involved in taste transduction in mammals, was also highly expressed in the palate compared to the tongue tip. Our findings demonstrated that the expression patterns of these genes were significantly correlated. We showed that the aversion to bitter solution was alleviated by a TRPM5 inhibitor in behavior of chickens. Taken together, our findings enabled us to develop a simple method for screening taste‐related genes in chickens. The use of this method demonstrated that TRPM5 was involved in chickens’ taste transduction, and that a TRPM5 inhibitor can alleviate chickens’ bitter taste perception of feed ingredients. 相似文献