ArticleChemical senses2006
Is glycine "sweet" to mice? Mouse strain differences in perception of glycine taste.
Article in Chemical senses, 2006. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 26 citations in OpenAlex.
- Analysis of sex differences in cisplatin-induced conditioned taste aversion.Biochemistry and biophysics reports · 2026Article
- Detection of maltodextrin and its discrimination from sucrose are independent of the T1R2 + T1R3 heterodimer.American journal of physiology. Regulatory, integrative and comparative physiology · 2017Article
- Genetics of Amino Acid Taste and Appetite.Advances in nutrition (Bethesda, Md.) · 2016Review
- Article
- Defects in the peripheral taste structure and function in the MRL/lpr mouse model of autoimmune disease.PloS one · 2012Article
- Taste perception of monosodium glutamate and inosine monophosphate by 129P3/J and C57BL/6ByJ mice.Physiology & behavior · 2009Article
- Greater superficial petrosal nerve transection in rats does not change unconditioned licking responses to putatively sweet taste stimuli.Chemical senses · 2008Article
- Gene discovery and the genetic basis of calcium consumption.Physiology & behavior · 2008Review
- The taste of sugars.Neuroscience and biobehavioral reviews · 2008Review
- Amino acid and carbohydrate preferences in C57BL/6ByJ and 129P3/J mice.Physiology & behavior · 2008Article
- Differences in postingestive metabolism of glutamate and glycine between C57BL/6ByJ and 129P3/J mice.Physiological genomics · 2007Article
- Behavioral genetics and taste.BMC neuroscience · 2007Review
- Taste-evoked responses to sweeteners in the nucleus of the solitary tract differ between C57BL/6ByJ and 129P3/J mice.The Journal of neuroscience : the official journal of the Society for Neuroscience · 2007Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
Abstract
Glycine is an amino acid tasting sweet to humans. In 2-bottle tests, C57BL/6ByJ (B6) mice strongly prefer glycine solutions, whereas 129P3/J (129) mice do not, suggesting that they differ in perception of glycine taste. We examined this question using the conditioned taste aversion (CTA) generalization technique. CTA was achieved by injecting LiCl after drinking glycine, and next its generalization to 10 taste solutions (glycine, sucrose, saccharin, D-tryptophan, L-tryptophan, L-alanine, L-proline, L-glutamine, NaCl, and HCl) was examined by video recording licking behavior. Both B6 and 129 mice generalized the aversion to sucrose, saccharin, L-alanine, and L-proline and did not generalize it to NaCl, HCl, and L-tryptophan. This indicates that both B6 and 129 mice perceive the sweetness (i.e., a sucrose-like taste) of glycine. Thus, the lack of a glycine preference by 129 mice cannot be explained by their inability to perceive its sweetness. Strain differences were observed for CTA generalization to 2 amino acids: 129 mice generalized aversion to L-glutamine but not D-tryptophan, whereas B6 mice generalized it to D-tryptophan but not L-glutamine. 129.B6-Tas1r3 congenic mice with 2 genotypes of the Tas1r3 locus (B6/129 heterozygotes and 129/129 homozygotes) did not differ in aversion generalization, suggesting that the differences between 129 and B6 strains are not attributed to the Tas1r3 allelic variants and that other, yet unknown, genes are involved in taste perception of amino acids.
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