Channelpedia

PubMed 21987728


Referenced in Channelpedia wiki pages of: none

Automatically associated channels: TRP , TRPM , TRPM5



Title: A conditioned aversion study of sucrose and SC45647 taste in TRPM5 knockout mice.

Authors: Meghan C Eddy, Benjamin K Eschle, Darlene Peterson, Nathan Lauras, Robert F Margolskee, Eugene R Delay

Journal, date & volume: Chem. Senses, 2012 Jun , 37, 391-401

PubMed link: http://www.ncbi.nlm.nih.gov/pubmed/21987728


Abstract
Previously, published studies have reported mixed results regarding the role of the TRPM5 cation channel in signaling sweet taste by taste sensory cells. Some studies have reported a complete loss of sweet taste preference in TRPM5 knockout (KO) mice, whereas others have reported only a partial loss of sweet taste preference. This study reports the results of conditioned aversion studies designed to motivate wild-type (WT) and KO mice to respond to sweet substances. In conditioned taste aversion experiments, WT mice showed nearly complete LiCl-induced response suppression to sucrose and SC45647. In contrast, TRPM5 KO mice showed a much smaller conditioned aversion to either sweet substance, suggesting a compromised, but not absent, ability to detect sweet taste. A subsequent conditioned flavor aversion experiment was conducted to determine if TRPM5 KO mice were impaired in their ability to learn a conditioned aversion. In this experiment, KO and WT mice were conditioned to a mixture of SC45647 and amyl acetate (an odor cue). Although WT mice avoided both components of the stimulus mixture, they avoided SC45647 more than the odor cue. The KO mice also avoided both stimuli, but they avoided the odor component more than SC45647, suggesting that while the KO mice are capable of learning an aversion, to them the odor cue was more salient than the taste cue. Collectively, these findings suggest the TRPM5 KO mice have some residual ability to detect SC45647 and sucrose, and, like bitter, there may be a TRPM5-independent transduction pathway for detecting these substances.