Introduction

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Introduction The mouse is widely used as a model organism in olfactory research. However, only a few studies, other than regarding body-borne odors, have been conducted with regard to olfaction at organismal level in the mouse. Amino acids can evoke specific taste sensations and subsequently contribute to the flavor of food. However, the knowledge about the role of amino acids as olfactory stimuli is limited. Aim The aim of this project was therefore to determine olfactory detection thresholds of the mouse for six amino acids and to compare threshold data obtained here with data from other species. Results and discussion Among the three different L- forms of the amino acids the mice were most sensitive for cysteine and least sensitive for proline and among the three D-forms the animals displayed a lower sensitivity for D-proline, compared to D- cysteine and D-methionine. Figure 1 The olfactometer used in the study. Figure 2 Mean olfactory detection thresholds for spider monkeys (diamond), human (square) and CD-1 mice (triangle) for six amino acids. Y-axis display threshold in mM. Mice also display a lower olfactory detection threshold for both cysteine and methionine compared to proline. Figure 3 Molecular structure of the six amino acids used. The sulphur-containing group is marked by a red circle. However, it cannot be determined whether the differences in olfactory detection depend on the presence or absence of a sulphur-containing group. A comparison between the present data and results obtained with other species showed that the CD-1 mice displayed a higher sensitivity than human subjects and spider monkeys with three of the six amino acids.

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Introduction The mouse is widely used as a model organism in olfactory research. However, only a few studies, other than regarding body-borne odors, have been conducted with regard to olfaction at organismal level in the mouse. - PowerPoint PPT Presentation

Transcript of Introduction

Page 1: Introduction

IntroductionThe mouse is widely used as a model organism in olfactory research. However, only a few studies, other than regarding body-borne odors, have been conducted with regard to olfaction at organismal level in the mouse.

Amino acids can evoke specific taste sensations and subsequently contribute to the flavor of food. However, the knowledge about the role of amino acids as olfactory stimuli is limited.

AimThe aim of this project was therefore to determine olfactory detection thresholds of the mouse for six amino acids and to compare threshold data obtained here with data from other species.

Results and discussionAmong the three different L-forms of the amino acids the mice were most sensitive for cysteine and least sensitive for proline and among the three D-forms the animals displayed a lower sensitivity for D-proline, compared to D-cysteine and D-methionine.

Figure 1 The olfactometer used in the study.

Figure 2 Mean olfactory detection thresholds for spider monkeys (diamond), human (square) and CD-1 mice (triangle) for six amino acids. Y-axis

display threshold in mM.

Mice also display a lower olfactory detection threshold for both cysteine and methionine compared to proline.

Figure 3 Molecular structure of the six amino acids used. The sulphur-

containing group is marked by a red circle.

However, it cannot be determined whether the differences in olfactory detection depend on the presence or absence of a sulphur-containing group.

A comparison between the present data and results obtained with other species showed that the CD-1 mice displayed a higher sensitivity than human subjects and spider monkeys with three of the six amino acids.

Page 2: Introduction

Olfactory sensitivity in CD-1 mice for six L- and

D- amino acids

Final ThesisMaster Programme in Molecular Genetics and Physiology 2010

Helena Wallén

Supervisor: Professor Matthias Laska

Contact [email protected]

Acknowledgement I want to thank supervisor Matthias Laska who have helped me in the making of this

report. I also want to thank the animal caretakers at the animal facility at the

Universital Hospital of Linköping for their help during my time there.

ConclusionBased on the results from this study I can conclude that mice are able to detect the six amino

acids tested. The mice also displayed the lowest olfactory

threshold for three of the amino acids when compared to

human subjects and spider monkeys.


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