Effect of Bitter Compounds on the Expression of Bitter Taste Receptor T2R7 Downstream Signaling Effectors in cT2R7 /pDisplay-G α 16/gust44/pcDNA3.1 (+) Cells

• Published in: BioMed research international 2019-10, Vol.2019, p.6301915-12
• Main Authors: Su, Yuan, Jie, Hang, Zhu, Qing, Zhao, Xiaoling, Wang, Yan, Yin, Huadong, Kumar Mishra, Shailendra, Li, Diyan
• Format: Article
• Language: English
• Subjects: Animals; Avian Proteins - biosynthesis; Avian Proteins - genetics; Camphor - pharmacology; Chickens; Chlorpheniramine - pharmacology; Dose-Response Relationship, Drug; Erythromycin - pharmacology; Female; Gene Expression Regulation - drug effects; HEK293 Cells; Humans; Inositol 1,4,5-Trisphosphate Receptors - biosynthesis; Inositol 1,4,5-Trisphosphate Receptors - genetics; Male; Phospholipase C beta - biosynthesis; Phospholipase C beta - genetics; Receptors, G-Protein-Coupled; Signal Transduction - drug effects; Signal Transduction - genetics
• ISSN: 2314-6133; 2314-6141
• DOI: 10.1155/2019/6301915

Bitterness is an important taste sensation for chickens, which provides useful sensory information for acquisition and selection of diet, and warns them against ingestion of potentially harmful and noxious substances in nature. Bitter taste receptors (T2Rs) mediate the recognition of bitter compounds belonging to a family of proteins known as G-protein coupled receptors. The aim of this study was to identify and evaluate the expression of in chicken tongue tissue and construct and expressing HEK-293T cells to access the expression of and after exposure with different concentrations of the bitter compounds. Using real-time PCR, we show that the relative expression level of mRNA in 5, 1, 0.1, and 10  mM of camphor and erythromycin solutions and 5 mM of chlorpheniramine maleate solutions was significantly higher than that in 50 mM KCL solutions. We confirmed that the bitter taste receptor T2R7 and downstream signaling effectors are sensitive to different concentrations of bitter compounds. Moreover, T2R7-1 (corresponding to the unique haplotype of the Tibetan chicken) had higher sensitivity to bitter compounds compared with that of T2R7-2 (corresponding to the unique haplotype of the Jiuyuan black-chicken). These results provide great significance of taste response on dietary intake to improve chicken feeding efficiency in poultry production and have certain reference value for future taste research in other bird species.