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Chemical Senses 20: 345-348,
© 1995

other

The Effect of Dietary Protein Levels on the Responses of the Taste Nerve to Sodium Chloride in Spontaneously Hypertensive Rats (SHRs)

Chi-Ho Lee1, Shuichi Kimura, Atsuko Goto, Yuji Furukawa, Hitoshi Suzuki2 and Michio Komai

Department of Applied Biological Chemistry, Faculty of Agriculture, Tohoku University 1–1 Tsutsumidori Amamiyamachi, Aoba-ku, Sendai 981, Japan 1Animal Resources Research Center, College of Animal Husbandry, Kon-Kuk University 93–1 Mojin-Dong, Seongdong-ku, Seoul 133–701, Korea 2Faculty of Science and Engineering, Ishinomaki-Senshu University Minamisakai, Ishinomaki 986, Japan

Correspondence to be sent to: Michio Komai, Department of Applied Biological Chemistry, Faculty of Agriculture, Tohoku University, 1–1 Tsutsumidori-Amamiyamachi, Aoba-ku, Sendai 981, Japan

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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