Chemistry of odortypes in mice: Fractionation and bioassay

Mice can discriminate samples of urine obtained from two groups of inbred mice that are genetically identical except in their major histocompatibility complex (MHC) haplotype (congenic mice), whereas they cannot distinguish urine samples from two genetically identical groups of mice. Chemical fractions of urine samples obtained from MHC congenic mice were tested in a Y-maze olfactometer using a method modified to accommodate the bioassay to chemical fractions that might differ in sensory properties from the unfractionated urine. Fractions depleted in protein by several methods were consistently discriminable by mice in the Y maze, providing a direct demonstration that the airborne MHC genotype information can be conveyed by volatile compounds alone.

Salty taste acceptance by infants and young children is related to birth weight: longitudinal analysis of infants within the normal birth weight range

BACKGROUND

Birth weight and sodium intake are both associated with risk for hypertension. It is not known whether birth weight influences response to salty taste.

OBJECTIVE

To assess the relationship between birth weight and salty taste acceptance of infants and young children.

DESIGN

Acceptance of salty taste was assessed at 2 (n = 80) and 6 (n = 76) months in infants (birth weight >2.5 kg) enrolled in a prospective cohort study. Acceptance was expressed as proportional intake following 1-min ingestion tests with water and salt solutions (0.17 and 0.34 mol/l NaCl, in water). Birth weight was obtained by maternal report. Questionnaires completed by mothers and food-ranking procedures performed by children evaluated salt liking and preference in a subset (n = 38) of subjects at preschool age (36 or 48 months).

SETTING

Nonprofit basic research institute in Philadelphia, PA, USA.

RESULTS

Regression analysis revealed significant negative associations between birth weight and acceptance of salty taste at 2 months (0.17 mol/l, P < 0.0001; 0.34 mol/l, P < 0.01) but not at 6 months. Relationships were not affected by adjustment for potential confounders. In preschoolers, greater liking of (P < 0.05) and preference for (P < 0.01) salty foods was associated with lower birth weight in simple, but not adjusted, models.

CONCLUSION

Measures related to salty taste preference were inversely related to birth weight over the first 4 years of life. Additional studies should substantiate these findings and explore whether early response to salty taste predicts future sodium intake, blood pressure, or other public health-related outcomes.

SPONSORSHIP

National Institutes of Health (DC 00882).

Polymorphisms in the taste receptor gene (Tas1r3) region are associated with saccharin preference in 30 mouse strains

The results of recent studies suggest that the mouse Sac (saccharin preference) locus is identical to the Tas1r3 (taste receptor) gene. The goal of this study was to identify Tas1r3 sequence variants associated with saccharin preference in a large number of inbred mouse strains. Initially, we sequenced approximately 6.7 kb of the Tas1r3 gene and its flanking regions from six inbred mouse strains with high and low saccharin preference, including the strains in which the Sac alleles were described originally (C57BL/6J, Sac(b); DBA/2J, Sac(d)). Of the 89 sequence variants detected among these six strains, eight polymorphic sites were significantly associated with preferences for 1.6 mm saccharin. Next, each of these eight variant sites were genotyped in 24 additional mouse strains. Analysis of the genotype-phenotype associations in all 30 strains showed the strongest association with saccharin preference at three sites: nucleotide (nt) -791 (3 bp insertion/deletion), nt +135 (Ser45Ser), and nt +179 (Ile60Thr). We measured Tas1r3 gene expression, transcript size, and T1R3 immunoreactivity in the taste tissue of two inbred mouse strains with different Tas1r3 haplotypes and saccharin preferences. The results of these experiments suggest that the polymorphisms associated with saccharin preference do not act by blocking gene expression, changing alternative splicing, or interfering with protein translation in taste tissue. The amino acid substitution (Ile60Thr) may influence the ability of the protein to form dimers or bind sweeteners. Here, we present data for future studies directed to experimentally confirm the function of these polymorphisms and highlight some of the difficulties of identifying specific DNA sequence variants that underlie quantitative trait loci.

Chemical signalling in mice

Odours play a critical role in the behaviour and physiology of many species. For mice and probably many other species, including humans, an individual's olfactory identity (its odourtype) is coded in part by a pattern of volatile compounds that is regulated by genes in the major histocompatibility complex, a string of linked genes that is intimately involved in immune function. The mouse olfactory system is exquisitely sensitive to minute variations in odourtypes. Layered within these chemical signals of individuality is information on the age and health status of the mouse. In the case of age, it appears that information is coded based on a pattern of volatile metabolites; we do not know how a mouse detects, for example, the presence of a viral infection in volatiles from an infected mouse. This chemical information serves to regulate mate choice and other aspects of social behaviour.

Sweetener preference of C57BL/6ByJ and 129P3/J mice

Previous studies have shown large differences in taste responses to several sweeteners between mice of the C57BL/6ByJ (B6) and 129P3/J (129) inbred strains. The goal of this study was to compare behavioral responses of B6 and 129 mice to a wider variety of sweeteners. Seventeen sweeteners were tested using two-bottle preference tests with water. Three main patterns of strain differences were evident. First, sucrose, maltose, saccharin, acesulfame-K, sucralose and SC-45647 were preferred by both strains, but the B6 mice had lower preference thresholds and higher solution intakes. Second, the amino acids D-phenylalanine, D-tryptophan, L-proline and glycine were highly preferred by B6 mice, but not by 129 mice. Third, glycyrrhizic acid, neohesperidin dihydrochalcone, thaumatin and cyclamate did not evoke strong preferences in either strain. Aspartame was neutral to all 129 and some B6 mice, but other B6 mice strongly preferred it. Thus, compared with the 129 mice the B6 mice had higher preferences for sugars, sweet tasting amino acids and several but not all non-caloric sweeteners. Glycyrrhizic acid, neohesperidin, thaumatin and cyclamate are not palatable to B6 or 129 mice.

High-resolution genetic mapping of the sucrose octaacetate taste aversion (Soa) locus on mouse Chromosome 6

An acetylated sugar, sucrose octaacetate (SOA), tastes bitter to humans and has an aversive taste to at least some mice and other animals. In mice, taste aversion to SOA depends on allelic variation of a single locus, Soa. Three Soa alleles determine 'taster' (Soa(a)), 'nontaster' (Soa(b)), and 'demitaster' (Soa(c)) phenotypes of taste sensitivity to SOA. Although Soa has been mapped to distal Chromosome (Chr) 6, the limits of the Soa region have not been defined. In this study, mice from congenic strains SW.B6-Soa(b), B6.SW-Soa(a), and C3.SW-Soa(a/c) and from an outbred CFW strain were genotyped with polymorphic markers on Chr 6. In the congenic strains, the limits of introgressed donor fragments were determined. In the outbred mice, linkage disequilibrium and haplotype analyses were conducted. Positions of the markers were further resolved by using radiation hybrid mapping. The results show that the Soa locus is contained in an approximately 1-cM (3.3-4.9 Mb) region including the Prp locus.

Prenatal and postnatal flavor learning by human infants

BACKGROUND

Flavors from the mother's diet during pregnancy are transmitted to amniotic fluid and swallowed by the fetus. Consequently, the types of food eaten by women during pregnancy and, hence, the flavor principles of their culture may be experienced by the infants before their first exposure to solid foods. Some of these same flavors will later be experienced by infants in breast milk, a liquid that, like amniotic fluid, comprises flavors that directly reflect the foods, spices, and beverages eaten by the mother. The present study tested the hypothesis that experience with a flavor in amniotic fluid or breast milk modifies the infants' acceptance and enjoyment of similarly flavored foods at weaning.

METHODS

Pregnant women who planned on breastfeeding their infants were randomly assigned to 1 of 3 groups. The women consumed either 300 mL of carrot juice or water for 4 days per week for 3 consecutive weeks during the last trimester of pregnancy and then again during the first 2 months of lactation. The mothers in 1 group drank carrot juice during pregnancy and water during lactation; mothers in a second group drank water during pregnancy and carrot juice during lactation, whereas those in the control group drank water during both pregnancy and lactation. Approximately 4 weeks after the mothers began complementing their infants' diet with cereal and before the infants had ever been fed foods or juices containing the flavor of carrots, the infants were videotaped as they fed, in counterbalanced order, cereal prepared with water during 1 test session and cereal prepared with carrot juice during another. Immediately after each session, the mothers rated their infants' enjoyment of the food on a 9-point scale.

RESULTS

The results demonstrated that the infants who had exposure to the flavor of carrots in either amniotic fluid or breast milk behaved differently in response to that flavor in a food base than did nonexposed control infants. Specifically, previously exposed infants exhibited fewer negative facial expressions while feeding the carrot-flavored cereal compared with the plain cereal, whereas control infants whose mothers drank water during pregnancy and lactation exhibited no such difference. Moreover, those infants who were exposed to carrots prenatally were perceived by their mothers as enjoying the carrot-flavored cereal more compared with the plain cereal. Although these same tendencies were observed for the amount of cereal consumed and the length of the feeds, these findings were not statistically significant.

CONCLUSIONS

Prenatal and early postnatal exposure to a flavor enhanced the infants' enjoyment of that flavor in solid foods during weaning. These very early flavor experiences may provide the foundation for cultural and ethnic differences in cuisine.

Soa genotype selectively affects mouse gustatory neural responses to sucrose octaacetate

In mice, behavioral acceptance of the bitter compound sucrose octaacetate (SOA) depends on allelic variation of a single gene, Soa. The SW.B6-Soa(b)congenic mouse strain has the genetic background of an "SOA taster" SWR/J strain and an Soa-containing donor chromosome fragment from an "SOA nontaster" C57BL/6J strain. Using microsatellite markers polymorphic between the two parental strains, we determined that the donor fragment spans 5-10 cM of distal chromosome 6. The SWR/J mice avoided SOA in two-bottle tests with water and had strong responses to SOA in two gustatory nerves, the chorda tympani (CT) and glossopharyngeal (GL). In contrast, the SW.B6-Soa(b) mice were indifferent to SOA in two-bottle tests and had very weak responses to SOA in both of these nerves. The SWR/J and SW.B6-Soa(b) mice did not differ in responses of either nerve to sucrose, NaCl, HCl, or the bitter-tasting stimuli quinine, denatonium, strychnine, 6-n-propylthiouracil, phenylthiocarbamide, and MgSO(4). Thus the effect of the Soa genotype on SOA avoidance is mediated by peripheral taste responsiveness to SOA, involving taste receptor cells innervated by both the CT and GL nerves.

Nutrient preference and diet-induced adiposity in C57BL/6ByJ and 129P3/J mice

Purified carbohydrates and fats are usually palatable to humans and other animals, and their consumption often induces weight gain and accumulation of fat. In this study, we examined consumption of complex carbohydrates (cornstarch and Polycose) and fats (soybean oil and margarine) in mice from two inbred strains, C57BL/6ByJ and 129P3/J. At lower concentrations of liquid nutrients tested using two-bottle tests, when the amounts consumed had negligible energy content, the C57BL/6ByJ mice had higher acceptance of Polycose and soybean oil. This was probably due to strain differences in chemosensory perception of Polycose and oil. At higher concentrations, the mice consumed a substantial part of their daily energy from the macronutrient sources, however, there were no or only small strain differences in nutrient consumption. These small differences were probably due to strain variation in body size. The two strains also did not differ in chow intake. Despite similar energy intakes, access to the nutrients resulted in greater body weight (BW) gain in the C57BL/6ByJ mice than in the 129P3/J mice. The diet-induced weight gain was examined in detail in groups of 2-month-old C57BL/6ByJ and 129P3/J mice given ether chow, or chow and margarine to eat. Access to margarine did not increase total energy consumption of either strain. It increased BW and adiposity of the C57BL/6ByJ mice, but only after they reached the age of approximately 3 months. There were no differences in BW and adiposity between control and margarine-exposed 129P3/J mice. The results suggest that diet-induced adiposity in the B6 mice depends on age and does not depend on hyperphagia.

High-resolution genetic mapping of the saccharin preference locus (Sac) and the putative sweet taste receptor (T1R1) gene (Gpr70) to mouse distal Chromosome 4

The Sac (saccharin preference) locus affecting mouse behavioral and neural responsiveness to sweeteners has been mapped to distal Chr 4. A putative sweet taste receptor, T1R1, has been recently cloned, and the gene encoding it, Gpr70, has also been mapped to mouse distal Chr 4. To assess Gpr70 as a candidate gene for Sac, we compared the Gpr70 sequences of C57BL/6ByJ and 129P3/J mouse strains with different alleles of Sac. Using Gpr70 sequence variation between the C57BL/6ByJ and 129P3/J strains, we conducted a high-resolution analysis of the chromosomal localization of the Gpr70 and Sac loci in the F2 hybrids and 129.B6-Sac partially congenic mice originating from these two strains. The Gpr70 gene maps proximal to Sac, which demonstrates that they are different loci.

Parent-progeny recognition as a function of MHC odortype identity

The several linked polymorphic genes of the MHC, which has been proposed as a prime determinant of sensed genetic individuality within species, is known to operate in mice by olfactory recognition in aspects of reproductive behavior that concern mate selection, thereby favoring outbreeding and heterozygosity, and also concern the maintenance of pregnancy. A single base-change can alter an individual MHC odortype, and the potential range of combinatorial MHC-determined odortypes is clearly vast. Following our findings that newborn mice already express their MHC odortype (which is detectable at 9 days of gestational age), we sought to determine whether MHC is involved in behavioral aspects of early development, such as rearing. In the studies presented herein, we report the ability and proclivity of mothers to recognize and preferentially retrieve syngeneic (genetically identical) pups from other pups differing only for MHC. Reciprocally, we report the ability of pups to recognize their familial environment, regardless of whether they had been nursed by their biological mothers or by foster mothers. Early learning experiences of the MHC environment are apparently a key element in survival, assuring maternal protection and promoting outbreeding.

MHC-mediated fetal odourtypes expressed by pregnant females influence male associative behaviour

Mice can recognize one another by individually characteristic phenotypic body odours (odourtypes) that reflect their genetic constitution at the highly polymorphic major histocompatibility complex (MHC) of genes on chromosome 17. We have shown previously that MHC-determined odours are produced by fetuses: house mice, Mus domesticus, can be trained to discriminate between genetically identical pregnant females carrying 9-18-day-old fetuses of differing MHC type. Theoretically, it should be possible for a mouse to determine the MHC type of the sire based on the odourtype of the pregnant female. In the current study we investigated whether untrained male mice show spontaneous discrimination between such pregnant mice. In experiment 1, sexually inexperienced male mice spent more time near pregnant females that carried fetuses most genetically different from the males themselves. Experiment 2, designed to evaluate possible experiential effects on this preference, tested males that were cohabiting and had impregnated a female that was either genetically identical to the test male (excepting X and Y chromosomes) or differed from him only at the MHC. Males in the former case performed virtually identically to those tested in experiment 1. In contrast males in the latter group did not display this preference. These studies reveal that among untrained male mice, fetal MHC type influences choice behaviour presumably via fetal odourtypes expressed in maternal secretions/excretions and that previous housing and/or mating experience modulates male choice. Copyright 2000 The Association for the Study of Animal Behaviour.

Effect of B2m gene disruption on MHC-determined odortypes

Major histocompatibility complex (MHC) genes confer individual olfactory identity that can be detected with exquisite accuracy by mice. The fact that MHC genes themselves generate the characteristic odortype, rather than dedicated odor-determining genes, was supported in studies of point mutations in H2K and HLA transgenic mice, which evinced distinct odor profiles in olfactory assays. In this article we provide further evidence for a central role of MHC genes themselves in odortype specification by demonstrating that mice that are unable to express their genomic class I MHC genes because they lack beta2-microglobulin are distinguishable by scent from otherwise identical mice which possess an intact B2m gene. This odortype disparity appears at 9-12 days of gestational age, the period in which the MHC is first detectable in fetal cells of normal mice.

Intake of umami-tasting solutions by mice: a genetic analysis

In two-bottle preference tests with water and solutions of monosodium glutamate (MSG) and inosine-5'-monophosphate (IMP), mice from the C57BL/6ByJ inbred strain consumed more and had higher preferences for these solutions compared with mice from the 129/J strain. The C57BL/6ByJ mice consumed 300 mmol/L MSG in large amounts, which were comparable to intakes of highly preferred solutions of sweeteners. The strain differences in voluntary consumption of 300 mmol/L MSG depended at least in part on postingestive effects because prior experience with MSG influenced the expression of the strain difference in MSG acceptance. The strain difference in MSG acceptance was in the opposite direction to the strain difference in NaCl acceptance and was not affected by previous consumption of saccharin. Although the C57BL/6ByJ mice had higher avidity for both MSG and sweeteners than did the 129/J mice, there was no correlation between preferences for these solutions in the second hybrid generation (F(2)) derived from these two strains. Thus, the strain differences in MSG acceptance are not related to the strain differences in salty or sweet taste responsiveness and most likely represent specific umami taste responsiveness. High acceptance of MSG solutions by the C57BL/6ByJ mice was inherited as a recessive trait in the F(2) generation. Further genetic linkage analyses using the F(2) hybrids are being conducted to map chromosomal locations of genes determining the strain difference in MSG acceptance.

Experience with a flavor in mother's milk modifies the infant's acceptance of flavored cereal

The present series of studies aimed to investigate whether experience with a flavor in mothers' milk modifies the infants' acceptance of similarly flavored foods at weaning. First, we established, using methods developed in our laboratory, that the ingestion of carrot juice by lactating women produced a sensory change in their milk approximately 2 to 3 hr after the ingestion of the beverage. Second, we randomly formed two groups of breast-fed infants who had been fed cereal for a few weeks but had only experienced cereal prepared with water. Their mothers were asked to consume one of two types of beverages (i.e., carrot juice, water) during the exposure period. Each mother was observed feeding her infant cereal during four test sessions. The first two sessions occurred during the 2 days before the exposure period; in counterbalanced order, infants were fed cereal prepared with water on 1 testing day and cereal prepared with carrot juice on the other. These two test sessions were then repeated following the exposure period. The results demonstrated that the infants who had exposure to the flavor of carrots in their mothers' milk during the exposure period consumed less of the carrot-flavored cereal and spent less time feeding when compared to the control infants whose mothers consumed the water. This may be a form of sensory-specific satiety such that the infants become less responsive to a flavor that they have been extensively exposed to in the very recent past.

Origin, functions and chemistry of H-2 regulated odorants

Genes located within the major histocompatibility complex (MHC) of mice are responsible for individual differences in body odor (odor types). In this review we suggest that the MHC genes themselves are responsible for odor differences among MHC-congenic mice. Recent studies indicating that volatile carboxylic acids are at least in part responsible for the individual odors and what this finding implies about the pathway from gene to odorant are also reviewed. We suggest that odorants or their precursors are bound directly by MHC products and are released into serum and concentrated in urine. Finally, possible functions of MHC odor types in mice are enumerated and important future research questions are raised.

Odortypes: their origin and composition

Odors that distinguish one individual from another member of the species and are determined by polymorphic genes are called odortypes. Odortypes and their considerable societal significance have been studied intimately only in mice and mainly with respect to the genes of the major histocompatibility complex. Further understanding and the matter of human relevance have been hampered by the apparent restriction of odortype expression to urine. The present finding that odorants comprising prerenal odortypes are already present in blood, albeit in masked form, affords the basis of a comprehensive view of odortypes. Accordingly, major histocompatibility complex and other polymorphic genes of antiquity are seen inter alia as agents of normal variation, which entails quantitative variation in output of odorant metabolites. Relatively few such normal variations should suffice for a vast range of compound odors whose specificity is determined by combinative assortment of the same set of individual volatile compounds.

Development and genetics of glutamate taste preference

The sodium salt of glutamic acid, monosodium glutamate (MSG), and certain other amino acids and ribonucleotides impart a unique taste sensation often called 'umami.' We have been studying preference for umami substances in two systems: inbred mice and human infants. In 48-hr tests, C57BL/6J (C57) mice exhibit a lower preference threshold for MSG than do 129/J mice. Moreover, C57 mice show a greater preference across a wide range of concentrations and, at high (e.g., 300-600 mM) concentrations, consume greater amounts of MSG. To examine whether the strain difference in MSG preference might be related to a similar strain difference in preference for sucrose and other sweeteners, as might be suggested from studies with rats, preferences for MSG and sucrose in the second (F2) generation were examined. Preferences for sucrose and for MSG were not positively correlated in the F2 indicating that these strain differences depend on different genes. For human adults, unlike mice, the taste of aqueous MSG is not palatable. Our studies of human infants also indicate that MSG alone is not preferred to plain water, but, when it is added to soup, the soup plus MSG is preferred to soup alone. Ongoing studies are designed to determine whether simple mixtures of MSG with other tastants, in particular NaCl, are preferred to water alone, NaCl alone, and MSG alone.

NaCl-preferring NZB/B1NJ mice and NaCl-avoiding CBA/J mice have similar amiloride inhibition of chorda tympani responses to NaCl

Integrated chorda tympani nerve responses to NaCl were studied in two mouse strains, an NaCl-preferring NZB/B1NJ and an NaCl-avoiding CBA/J. The NaCl responses of both strains had similar magnitude and were suppressed by amiloride to a similar extent. This suggests that peripheral gustatory responsiveness to NaCl is not the only mechanism underlying mouse strain variation in NaCl acceptance.

Taste dimensions of monosodium glutamate (MSG) in a food system: role of glutamate in young American subjects

Freshly cooked chicken broth was prepared with several concentrations (0.06-0.32 M) of added NaCl. In the first study, subjects were presented with pairs of samples, each having the same concentration of NaCl (salt) but one of which contained 0.01 M monosodium glutamate (MSG). The subjects preferred the sample with added MSG when the salt levels were low to moderate. The next two studies were designed to determine the relative role of the added sodium and glutamate in MSG in enhancing palatability. In the second study, NaCl was added in amounts equivalent to the sodium in 0.01 M MSG to one of the two samples. Subjects preferred the one with more salt at the low salt level indicating that the added sodium played a role in enhancing palatability. In the last study, the concentration of sodium was held constant in the soups but the glutamate was varied by adding 0.01 M MSG to one sample and 0.01 M NaCl to the other. Subjects preferred the sample with added glutamate to the one without, at the moderate salt concentrations, demonstrating a role for glutamate alone in enhancing palatability. These studies, in sum, demonstrate that MSG increases palatability of salted soups and that both the sodium and the glutamate independently contribute to this enhancement.

Early flavor experiences: research update

Anyone who has observed infants for any period of time can testify to the intense activity occurring in and around their mouths--the primary site for learning in the first few months of life. Before they are even able to crawl, infants have learned much about their new sensory world. Though recent research we have begun to explore the impact of these early experiences on infants' acceptance of solid foods and how they explore objects in their environment. We have also begun to focus on the sensory experiences of the formula-fed infant, in particular, how their responses to particular formulas, which are extremely unpalatable to older children and adults, change during infancy. This is a relatively new and exciting area of study, with much research yet to be done. It is clear, however, that infants are not passive receptacles for flavored foods. Parents who offer a variety of foods will provide both a nutritious, well-balanced diet, as well as an opportunity for their children's own personal preferences to develop.

Consumption of electrolytes and quinine by mouse strains with different blood pressures

Daily fluid intakes were measured using two-bottle tests in female mice of inbred strains with high (BPH/2), normal (BPN/3) or low (BPL/1) blood pressure. The mice were offered a choice between water and different concentrations of NaCl (37.5-600 mM), KCl (1-400 mM), CaCl2 (1-100 mM) and quinine hydrochloride (0.003-1.0 mM). Compared with the normotensive strain, the hypertensive mice had higher water and total fluid intakes, and lower intakes of NaCl, KCl (only 200 mM) and quinine; the hypotensive mice had higher intakes of KCl (only 10-50 mM) and lower intakes of CaCl2 and quinine. These data suggest that fluid and salt intake are not linearly related to blood pressure, but are independently determined in these strains. Certain concentrations of the salts were preferred relative to water, which depended on mouse genotype: the BPN/3 and BPL/1 mice strongly preferred 37.5-150 mM NaCl, the BPL/1 mice preferred 10-100 mM KCl, and the BPN/3 mice preferred 1-10 mM CaCl2.

Voluntary sodium chloride consumption by mice: differences among five inbred strains

We examined voluntary NaCl intakes of five mouse strains: NZB/B1NJ, SM/J, 129/J, C57BL/6ByJ, and CBA/J. Using two-bottle tests with water as one choice, the mice were offered series of progressively increasing or progressively decreasing NaCl concentrations (37.5-600 mM NaCl in 48-h tests), then 300 mM NaCl for 6 days and 75 mM NaCl for 8 days. Low concentrations of NaCl were more avidly accepted by mice given the increasing rather than the decreasing series. However, irrespective of the test order, test duration, or how the results were expressed (i.e., as raw intakes, intakes corrected for body weights, or preferences), the NZB/B1NJ mice always had higher NaCl acceptance than did the CBA/J mice. The SM/J, 129/J, and C57BL/6ByJ strains were intermediate between the NZB/B1NJ and the CBA/J strains, but their distributions varied from concentration to concentration. Low (< or = 150 mM) NaCl concentrations were avoided by the C57BL/6ByJ and CBA/J mice, but the NZB/B1NJ, SM/J and 129/J mice either preferred or were indifferent to them. High (> or = 300 mM) NaCl concentrations were strongly avoided by all mice, except for the NZB/B1NJ strain. It is suggested that separate genes underlie the strain differences in acceptance of dilute and concentrated NaCl solutions.

Infants' exploration of scented toys: effects of prior experiences

To evaluate breastfed infants' responses to scented objects, we videotaped the facial and bodily reactions of sixty-three infants as they explored, in succession, three toys that were identical in appearance but different in their characteristic odor. Two of the toys were scented with odorants previously shown to be transmitted to human milk, one with ethanol and the other with vanilla, whereas the third toy was unscented. Each videotape was subjected to frame-by-frame analysis to measure a variety of behaviors that are considered either to be exploratory in nature in that they lead to perceptual information about the object or to reflect the infants' hedonic reaction. Analyses of these behaviors revealed that the infants looked more and vocalized less in the presence of the vanilla-scented toy and spent less time manipulating the ethanol-scented toy when compared with the unscented toy. Moreover, differential exposure to the odors of ethanol and vanilla, as indicated by differential consumption of alcohol by a parent or use of vanilla-scented product by the mother, was related to differential responses to these odors. These findings suggest that human infants are able to detect and retain information about the chemical features of their environment.

Sucrose consumption in mice: major influence of two genetic loci affecting peripheral sensory responses

Individual variability in sucrose consumption is prominent in humans and other species. To investigate the genetic contribution to this complex behavior, we conducted behavioral, electrophysiological, and genetic studies, using male progeny of two inbred mouse strains (C57BL/6ByJ [B6] and 129/J [129]) and their F2 hybrids. Two loci on Chromosome (Chr) 4 were responsible for over 50% of the genetic variability in sucrose intake. These loci apparently modulated intake by altering peripheral neural responses to sucrose. One locus affected the response threshold, whereas the other affected the response magnitude. These findings suggest that the majority of difference in sucrose intake between male B6 and 129 mice is due to polymorphisms of two genes that influence receptor or peripheral nervous system activity.

Heritable variation in food preferences and their contribution to obesity

What an animal chooses to eat can either induce or retard the development of obesity; this review summarizes what is known about the genetic determinants of nutrient selection and its impact on obesity in humans and rodents. The selection of macronutrients in the diet appears to be, in part, heritable. Genes that mediate the consumption of sweet-tasting carbohydrate sources have been mapped and are being isolated and characterized. Excessive dietary fat intake is strongly tied to obesity, and several studies suggest that a preference for fat and the resulting obesity are partially genetically determined. Identifying genes involved in the excess consumption of dietary fat will be an important key to our understanding of the genetic disposition toward common dietary obesity.

Volatile signals of the major histocompatibility complex in male mouse urine

Variation in the genes of the major histocompatibility complex (MHC) contributes to unique individual odors (odortypes) in mice, as demonstrated by the ability of trained mice in a Y-maze olfactometer to discriminate nearly identical inbred mice that differ genetically only at the MHC (MHC congenic mice), while they cannot distinguish genetically identical inbred mice. Similar distinctions are possible with urine, a substance that is involved in many facets of mouse chemical communication. This paper reports results supporting the hypothesis that the MHC-determined urinary odor is composed of a mixture of volatile carboxylic acids occurring in relative concentrations that are characteristic of the odortype. Y-maze behavioral testing of urine fractions from anion exchange chromatography indicates that volatile acids are necessary and sufficient to convey MHC odortype information. Diethyl ether extracts, which are expected to contain the more volatile, less polar organic acids, were also discriminable in the Y-maze olfactometer. Ether extracts of 12 different urine samples from each of two panels of MHC congenic mice were analyzed by gas chromatography. No compounds unique to urine of either genotype were detected, but compounds did appear to occur in characteristic ratios in most of the samples of each type. Nonparametric statistical analysis of the gas chromatographic data showed that eight of the peaks occurred in significantly different relative concentrations in the congenic samples. One of the peaks was shown to represent phenylacetic acid, which has implications for the mechanism of the MHC specification of odortype.

Mothers' milk enhances the acceptance of cereal during weaning

Although baby food manufacturers and child care manuals often advise parents to prepare their infant's cereal with water or either mother's milk or formula, depending on the feeding regimen of the infant, little is known about the infant's acceptance of differently flavored cereals. The present study demonstrates that breast-fed infants, who had been fed cereal for approximately 2 wk but had experienced cereal prepared only with water, consumed more of the cereal-mother's milk mixture compared with cereal water mixture and displayed a series of behaviors signaling their preferences for the former. Moreover, the infants' willingness to accept the flavored cereal is correlated with their mothers' reported willingness to try novel foods and flavors.

Developmental changes in the acceptance of protein hydrolysate formula

To investigate the age-related changes in the acceptance of a protein hydrolysate formula, Nutramigen, and to determine whether infants' response to a novel formula is related to their mothers' willingness to try novel foods, healthy infants, who were either 1 to 2 (Group 1) or 7 to 8 (Group 1 retested and Group 2) months of age, were fed their familiar brand of milk- or soy-based formula on one testing day and a casein hydrolysate formula, Nutramigen, on another. The data revealed that infants younger than 2 months detected the difference between Nutramigen and their regular formulas as evidenced by a slight, relative depression in intakes (p = .04). However, these infants drank substantial amounts of the Nutramigen and satiated while feeding it. In marked contrast, virtually all of the 7- to 8-month-old infants rejected the Nutramigen (p = .000002), and this was evident within the 1st minute of the feed. Finally, there was a significant correlation between the mothers' eating habits as determined by the questionnaires and the 1- to 2-month-old infants' response to Nutramigen. Mothers who exhibited a greater willingness to consume novel foods (p = .003) or less food neophobia (p = .04) had infants who consumed relatively more of the Nutramigen.

Intake of ethanol, sodium chloride, sucrose, citric acid, and quinine hydrochloride solutions by mice: a genetic analysis

Mice of the 129/J (129) and C57BL/6ByJ (B6) strains and their reciprocal F1 and F2 hybrids were offered solutions of ethanol, sucrose, citric acid, quinine hydrochloride, and NaCl in two-bottle choice tests. Consistent with earlier work, the B6 mice drank more ethanol, sucrose, citric acid, and quinine hydrochloride solution and less NaCl solution than did 129 mice. Analyses of each generation's means and distributions showed that intakes of ethanol, quinine, sucrose, and NaCl were influenced by a few genes. The mode of inheritance was additive in the case of ethanol and quinine, for sucrose the genotype of the 129 strain was recessive, and for NaCl it was dominant. Citric acid intake appeared to be influenced by many genes with small effects, with the 129 genotype dominant. Correlations of sucrose consumption with ethanol and citric acid consumption were found among mice of the F2 generation, and the genetically determined component of these correlations was stronger than the component related to environmental factors. The genetically determined correlation between sucrose and ethanol intakes is consistent with the hypothesis that the higher ethanol intake by B6 mice depends, in part, on higher hedonic attractiveness of its sweet taste component.

Increased liking for salty foods in adolescents exposed during infancy to a chloride-deficient feeding formula

In a model selected for its similarity to the hormonal consequences of sodium deficiency, food choices of 169 adolescents exposed during infancy to a chloride-deficient feeding formula were compared to those of their closest-aged siblings. Questionnaires completed by parents were used to assess food likes and dislikes. When a salty food was mentioned by parents as one craved by either child, exposed children were more likely than siblings to crave that food (p = 0.005). Frequencies of two of four salt-related dietary behaviors [adding salt to food before tasting (p = 0.03) and to atypical foods (p = 0.05)] were higher in exposed adolescents than in siblings, while frequencies of parallel sugar-related behaviors did not differ between the groups. Foods classified as being lower in saltiness were disliked by exposed children relative to siblings (p = 0.003), although ratings of foods higher in saltiness did not differ. Finally, when asked to rank eight foods in order of preference, ranks assigned by exposed children to salty foods tended (p = 0.07) to be higher than those of siblings. The data suggest a persistent effect of early experience on human salt preference. Additional studies are needed to determine whether salt intake is increased in this and other populations that suffer electrolyte depletion during early development.

Monogeusia for fructose, glucose, sucrose, and maltose

We investigated the ability of subjects to discriminate sugars with a whole-mouth forced-choice paradigm, in which a standard solution was compared with a test solution of varied concentration. Discrimination probabilities were U-shaped functions of test concentration: for 6 subjects and pairwise combinations of fructose, glucose, and sucrose, discriminability always declined to chance over a narrow range of test concentrations. At concentrations < or = 100 mM, maltose was indiscriminable from fructose but discriminable at higher concentrations for 4 subjects. By analogy with the monochromacy of night vision, whereby any two lights are indiscriminable when their relative intensities are suitably adjusted, we call the gustatory indiscriminability of these sugars monogeusia. The simplest account of monogeusia is that all information about the indiscriminable sugars is represented by a single neural signal that varies only in magnitude. The discriminability of maltose from the other sugars at higher concentrations is consistent with the hypothesis that maltose also activates a second gustatory code.

Ethanol consumption and taste preferences in C57BL/6ByJ and 129/J mice

Mice of the C57BL/6ByJ (B6) and 129/J (129) strains were offered different concentrations of taste solutions in 48-hr, two-bottle choice tests. In comparison with the 129 strain, the B6 strain had higher preferences for ethanol, sucrose, and citric acid. They had lower preferences for NaCl and similar preferences for capsaicin and quinine hydrochloride. These data are consistent with the hypothesis that the higher ethanol intake by B6 mice depends, in part, on higher hedonic attractiveness of its sweet taste component.

Amiloride inhibition of chorda tympani responses to NaCl and its temperature dependency in mice

Inhibitory effects of amiloride on salt responses of the chorda tympani nerve and its temperature dependency were compared among three inbred strains of mice (C57BL, BALB and 129). In C57BL mice, lingual treatment with amiloride significantly suppressed responses to 0.1-1.0 M NaCl at two different temperatures, 24 +/- 2 degrees C and 12 +/- 2 degrees C. The magnitude of the amiloride-inhibited component of NaCl response was slightly larger at the higher temperature. In contrast, in BALB mice, amiloride suppression of NaCl responses was observed only at the lower temperature. No such suppression was exhibited by 129 mice at either temperature levels. These results suggest that there exist at least two different amiloride-sensitive receptor components for NaCl in mice: one is more sensitive to NaCl at the higher temperature, and the other is more sensitive at the lower temperature. It is hypothesized, C57BL mice possess the former (or both) component(s), whereas BALB mice have the latter one. The 129 strain may be lacking both components.

Suppression of bitterness by sodium: variation among bitter taste stimuli

Taste interactions between salts (NaCl, LiCl, KCl, L-arginine:L-aspartic acid, Na-acetate and Na-gluconate) and bitter-tasting compounds (urea, quinine HCl, magnesium sulphate, KCl, amiloride HCl and caffeine) were investigated. In each study binary combinations of three or four concentrations of one bitter compound with four concentrations (0, 0.1, 0.3 and 0.5 M) of one salt were rated for bitterness and saltiness using the method of magnitude estimation. In most cases, perceived bitterness was suppressed by salts, although the degree of suppression varied. In general, bitterness suppression was not accompanied by an equivalent reciprocal suppression of saltiness. Only MgSO4 and amiloride had suppressing effects on the saltiness of NaCl at the intermediate concentrations and no bitter compound affected the saltiness at the high concentrations of NaCl. Since salt suppressed the bitterness of urea effectively, a detailed analysis of suppression of the bitterness of urea by different salts was conducted. Those studies indicated that the key component in this effect was the sodium or lithium ion for two reasons: first, all three sodium salts and the lithium salt had a suppressive effect on bitterness, whereas KCl did not; secondly, the effect of a salt on suppression of the bitterness of urea was independent of its perceived saltiness; that is, NaCl, Na-acetate (which is perceived as less salty than NaCl), and Na-gluconate (which is perceived as less salty than Na-acetate) reduced bitterness comparably. These results suggest that there is a major peripheral component to the suppression of the bitterness of urea, and perhaps other bitter tasting compounds, by sodium.

Garlic ingestion by pregnant women alters the odor of amniotic fluid

Amniotic fluid samples were obtained from 10 pregnant women undergoing routine amniocentesis procedure. Approximately 45 min prior to the procedure, five of the women ingested placebo capsules, whereas the remaining five ingested capsules containing the essential oil of garlic. Randomly selected pairs of samples, one from a woman who ingested garlic and the other from a woman who ingested placebo capsules, were then evaluated by a sensory panel of adults. The odor of the amniotic fluid obtained from four of the five women who had ingested the garlic capsules was judged to be stronger or more like garlic than the paired samples collected from the women consuming placebo capsules. Thus, garlic ingestion by pregnant women significantly alters the odor of their amniotic fluid.

Evidence suggesting that the odortypes of pregnant women are a compound of maternal and fetal odortypes

Odortypes--namely, body odors that distinguish one individual from another on the basis of genetic polymorphism at the major histocompatibility complex and other loci--are a fundamental element in the social life and reproductive behavior of the mouse, including familial imprinting, mate choice, and control of early pregnancy. Odortypes are strongly represented in urine. During mouse pregnancy, an outcrossed mother's urine acquires fetal major histocompatibility complex odortypes of paternal origin, an observation that we took as the focus of a search for odortypes in humans, using a fully automated computer-programmed olfactometer in which trained rats are known to distinguish precisely the odortypes of another species. Five women provided urine samples before and after birth, which in each case appropriately trained rats were found to distinguish in the olfactometer. Whether this olfactory distinction of mothers' urine before and after birth reflects in part the odortype and hence genotype of the fetus, and not just the state of pregnancy per se, was tested in a second study in which each mother's postpartum urine was mixed either with urine from her own infant or with urine of a different, same-aged infant. Responses of trained rats were more positive with respect to the former (congruous) mixtures than to the latter (incongruous) mixtures, implying that, as in the mouse, human fetal odortypes of paternal genomic origin are represented in the odortype of the mother, doubtless by circulatory transfer of the pertinent odorants.

Bitter taste in aging: compound-specific decline in sensitivity

Threshold sensitivity to and the perceived intensity of two bitter compounds, quinine sulfate and urea, were assessed in 52 young adults and 60 elderly adults. Consistent with previous literature, age-related declines in sensitivity to the bitterness of quinine were observed at both threshold and suprathreshold levels. In contrast, the same young and elderly subjects showed comparable sensitivity to the bitterness of urea. These results provide further support for the existence of multiple bitter taste transduction sequences in humans, and indicate that they may be differentially affected by aging.

Infant salt taste: developmental, methodological, and contextual factors

Two studies investigated the human infant's response to salt during development. In the first study, measures of intake and sucking were obtained from two groups of infants, newborns and 4- to 8-month-olds, in response to brief presentations of two concentrations of salt (0.2 or 0.4 M) and water. For several measures of sucking and for intake, there were significant age and concentration effects. Generally, newborn infants tended to reject saline relative to water more than did 4- to 8-month-old infants. This result, consistent with previously published research, suggests a developmental change in salt acceptability and, probably, sensitivity in the human infant. In the second longitudinal study, the response to salted (0.15 M) versus unsalted formulas was evaluated monthly in infants 2 to 7 months of age. Again, a developmental change was observed: Based on some sucking measures, younger infants appeared to be indifferent to the salted formula relative to the unsalted formula whereas older infants tended to reject the salted formula, presumably because either it was less sweet than the unsalted formulas or because it was novel. These data are consistent with the hypothesis developed from animal model studies that during early human postnatal development, transductive elements sensitive to saltiness mature.

Discrimination of odortypes determined by the major histocompatibility complex among outbred mice

Genetically determined body odors that distinguish one mouse from another are termed odortypes. The best known odortypes, highly expressed in urine, are those specified by H-2, the major histocompatibility complex of the mouse, but other odortypes originate from unidentified loci in the rest of the genome, including both sex chromosomes. The definition of H-2 odortypes and evidence that their perception affects reproductive behavior have so far depended on studies with inbred mouse strains whose genetic differences are confined to the H-2 complex of genes. To simulate feral conditions more closely, a freely segregating population was bred from crosses involving four unrelated inbred strains contributing four different H-2 haplotypes. After H-2 typing, this outbred population was divided into four groups of freely segregating mice, comprising the four distinct H-2 genotypes represented, to serve as conventional donors of urine for evaluation in the standard Y-maze system used in the training and testing of mice for H-2 odortype discrimination. With respect to utility in training mice for H-2 odortype discrimination, and to degrees of concordance attained in the Y-maze by trained mice, these urinary H-2 odortype sources from outbred mice were no less effective than urines customarily obtained for those purposes from nonsegregating inbred donors. We conclude that discrimination of H-2 odortypes is not appreciably affected or impaired by the usual concurrent segregation within the genome as a whole.

Chemical senses

In the last decade, studies using approaches from molecular biology have substantially advanced our understanding of the early events in olfaction and taste. The many odorants that we can recognize may well interact with many distinct receptor proteins. Of the four taste qualities that we recognize, studies on salty and sour suggest that these tastes involve ion channels in the membrane of receptor cells while sweets and bitters bind to receptor proteins. Some volatiles (pheromones) play special roles in reproductive behavior via the vomeronasal organ (VNO) and the accessory olfactory system. Initial belief that humans lack a VNO has been questioned recently, thus raising the fascinating possibility of human pheromones. The roles that taste and smell play in the world of the newborn are very different. Acceptance of sweet and rejection of bitter appear to be hard-wired while the affect associated with odors depends much more on experience. Genetic variation may produce total losses (Kallman's syndrome produces anosmia and familial dysautonomia produces ageusia) or losses specific to certain stimuli. The best known of the specific anosmias is that for androstenone, which has no smell to some, a urinous smell to others, and a smell like sandalwood to still others. Analogous to the specific anosmias, some individuals are unable to taste PROP while others, supertasters, perceive PROP to be exceedingly bitter. Clinical studies reveal pathologies responsible for total or partial losses. The olfactory system, dependent on one cranial nerve, is more vulnerable than taste, and total anosmia is a relatively common clinical problem. Three cranial nerves carry taste and two of those nerves inhibit one another such that damage to one disinhibits the other and preserves over-all taste function. Total ageusia is very rare. Throughout these studies we see that taste and olfaction have different properties and often different functions (e.g. odor and reproduction). Yet taste and smell can also be integrated to determine what does or does not enter the body. In Adrian's words, "we are dealing with the sense organs which signal the quality of the air we breathe and that of the food and drink we propose to swallow."

Fetal H-2 odortypes are evident in the urine of pregnant female mice

The major histocompatibility complex (MHC) imparts to each mouse an individual urinary odor, called "odortype", which reflects its MHC genotype. Perception of odortypes affects mate selection and embryonic implantation. Recent findings that odortypes are expressed as early as one day of age suggested that they might already be expressed in utero. We now report that at 9-12 days of gestation, odortypes specified by paternal (non-maternal) MHC haplotypes become apparent in maternal urine. Thus, odortypes are expressed in utero, can be sensed even before birth, and may serve in familial identification and communication.

Beer, breast feeding, and folklore

Beer consumption by nursing women altered the sensory qualities of their milk and the behavior of their infants during breast-feeding in the short term. The infants consumed significantly less milk during the 4-hr testing sessions in which their mothers drank alcoholic beer compared to when the mothers drank nonalcoholic beer; this decrease in milk intake was not due to a decrease in the number of times the babies fed. Although the infants consumed less of the alcohol-flavored milk, the mothers believed their infants had ingested enough milk, reported that they experienced a letdown during nursing, and felt they had milk remaining in their breasts at the end of the majority of feedings. Moreover, the mothers terminated the feeds the same percentage of time on both testing days. The mechanism by which the consumption of alcoholic beer by lactating women decreases milk intake by their nurslings remains to be determined.