ArticleActa physiologica (Oxford, England)2019
Fatty acid taste quality information via GPR120 in the anterior tongue of mice.
Article in Acta physiologica (Oxford, England), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers, 1 of them a synthesis that pooled it.
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23 citing papers in PubMed, 1 synthesis or guideline pooled it, 61 citations in OpenAlex.
- A systematic review of the biological mediators of fat taste and smell.Physiological reviews · 2023Pooled it
- Upcycling of poultry protein hydrolysates using membrane filtration technology - Effects on sensory properties and chemical composition.Food chemistry: X · 2026Article
- Effects of Oleic Acid and Intramuscular Fat Levels on Retronasal Aromas in Wagyu Beef from Japanese Black Cattle.Foods (Basel, Switzerland) · 2026Article
- Kokumi substances as taste modulators: sensory properties and molecular mechanisms.Chemical senses · 2026Review
- Interactions between taste and oral microbiome: mechanisms and implications for oral and systemic diseases.Journal of oral microbiology · 2026Review
- Article
- Adrenomedullin Enhances Mouse Gustatory Nerve Responses to Sugars via T1R-Independent Sweet Taste Pathway.Nutrients · 2023Article
- Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization.Journal of agricultural and food chemistry · 2023Article
- Physiology of the tongue with emphasis on taste transduction.Physiological reviews · 2023Review
- Adiponectin Enhances Fatty Acid Signaling in Human Taste Cells by Increasing Surface Expression of CD36.International journal of molecular sciences · 2023Article
- Ecological lipidology.eLife · 2022Article
- Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens.The journal of poultry science · 2022Article
- Fat preference deficits and experience-induced recovery in global taste-deficient Trpm5 and Calhm1 knockout mice.Physiology & behavior · 2022Article
- Bitter Taste Perception in Chickens.The journal of poultry science · 2022Article
- Do Gut Microbes Taste?Nutrients · 2021Review
- GPR84 Is Essential for the Taste of Medium Chain Saturated Fatty Acids.The Journal of neuroscience : the official journal of the Society for Neuroscience · 2021Article
- Determination of quasi-primary odors by endpoint detection.Scientific reports · 2021Article
- Recent Advances in Neural Circuits for Taste Perception in Hunger.Frontiers in neural circuits · 2021Review
- Research Note: Behavioral preference and conditioned taste aversion to oleic acid solution in chickens.Poultry science · 2021Article
- Sodium-glucose cotransporter 1 as a sugar taste sensor in mouse tongue.Acta physiologica (Oxford, England) · 2020Article
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4 authors at 1 institution in 2 countries.
Funding
Abstract
aimTo elucidate whether fatty acid taste has a quality that does not overlap with other primary qualities, we investigated potential neuron types coding fatty acid information and how GPR120 is involved.
methodsSingle fibre recordings in the chorda tympani (CT) nerve and behavioural response measurements using a conditioned taste aversion paradigm were performed in GPR120-knockout (KO) and wild-type (WT) mice.
resultsSingle fibres can be classified into fatty acid (F)-, S-, M-, electrolyte (E)-, Q-, and N-type groups according to the maximal response among oleic acid, sucrose, monopotassium glutamate (MPG), HCl, quinine hydrochloride, and NaCl respectively. Among fibres, 4.0% in GPR120-KO and 17.9% in WT mice showed a maximal response to oleic acid (F-type). Furthermore, half or more of S- and M-type fibres showed responses to fatty acids in both mouse strains, although the thresholds in KO mice were significantly higher and impulse frequencies lower than those in WT mice. GPR120-KO mice conditioned to avoid linoleic acid showed generalized stimulus avoidances for MPG, indicating qualitative similarity between linoleic acid and MPG. The KO mice showed a higher generalization threshold for linoleic acid than that of WT mice.
conclusionFatty acid taste is suggested to have a unique quality owing to the discovery of F-type fibres, with GPR120 involved in neural information pathways for a unique quality and palatable taste qualities in the mouse CT nerve. GPR120 plays roles in distinguishing fatty acid taste from other primary tastes and the detection of low linoleic acid concentrations.
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