The effect of dietary protein levels on the responses of the taste nerve to sodium chloride in spontaneously hypertensive rats (SHRS)

Chi Ho Lee; Shuichi Kimura; Atsuko Goto; Yuji Furukawa; Hitoshi Suzuki; Michio Komai

doi:10.1093/chemse/20.3.345

The effect of dietary protein levels on the responses of the taste nerve to sodium chloride in spontaneously hypertensive rats (SHRS)

Chi Ho Lee, Shuichi Kimura, Atsuko Goto, Yuji Furukawa, Hitoshi Suzuki, Michio Komai

AGR - Bioscience and Biotechnology for Future Bioindustries

Research output: Contribution to journal › Comment/debate › peer-review

3 Citations (Scopus)

Abstract

The present study was undertaken to clarify the effect of dietary protein level on the response of the taste nerve to NaCl solutions in spontaneously hypertensive rats (SHRs). The results showed that the taste sensitivity to NaCl in SHRs fed a 5% whole-egg protein diet for 3 weeks was significantly lower than in those fed a 15% protein diet. This observation suggests that chronic feeding of a low-protein diet causes an impairment of salt-taste reception or subsequent transduction. Chem. Senses 20: 345-348, 1995.

Original language	English
Pages (from-to)	345-348
Number of pages	4
Journal	Chemical Senses
Volume	20
Issue number	3
DOIs	https://doi.org/10.1093/chemse/20.3.345
Publication status	Published - 1995 Jun 1

ASJC Scopus subject areas

Physiology
Sensory Systems
Physiology (medical)
Behavioral Neuroscience

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AU - Kimura, Shuichi

AU - Goto, Atsuko

AU - Furukawa, Yuji

AU - Suzuki, Hitoshi

AU - Komai, Michio

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AB - The present study was undertaken to clarify the effect of dietary protein level on the response of the taste nerve to NaCl solutions in spontaneously hypertensive rats (SHRs). The results showed that the taste sensitivity to NaCl in SHRs fed a 5% whole-egg protein diet for 3 weeks was significantly lower than in those fed a 15% protein diet. This observation suggests that chronic feeding of a low-protein diet causes an impairment of salt-taste reception or subsequent transduction. Chem. Senses 20: 345-348, 1995.

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