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

Research output: Contribution to journalComment/debate

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 languageEnglish
Pages (from-to)345-348
Number of pages4
JournalChemical Senses
Volume20
Issue number3
DOIs
Publication statusPublished - 1995 Jun 1

ASJC Scopus subject areas

  • Physiology
  • Sensory Systems
  • Physiology (medical)
  • Behavioral Neuroscience

Fingerprint Dive into the research topics of 'The effect of dietary protein levels on the responses of the taste nerve to sodium chloride in spontaneously hypertensive rats (SHRS)'. Together they form a unique fingerprint.

  • Cite this