Kawabata Fuminori, Yoshida Yuta, Kuba Seiga, Kawabata Yuko, Nishimura Shotaro, Tabata Shoji
Physiology of Domestic Animals, Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki 036-8561, Japan.
Department of Food and Life Sciences, Ibaraki University, Ami 300-0393, Japan.
J Poult Sci. 2022 Jul 25;59(3):282-285. doi: 10.2141/jpsa.0210099.
It has been reported that the supplementation of chicken diet with polyunsaturated fatty acids (PUFAs) such as arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic acid (DHA) affects the qualities of eggs and meat. Previous studies have shown that a functional fatty acid taste receptor, G protein-coupled receptor 120 (GPR120), is broadly expressed in chicken oral and gastrointestinal tissues, and chickens have a gustatory perception of oleic acid, which is a chicken GPR120 agonist. The aim of this study was to elucidate the role of chicken GPR120 in response to PUFAs in chicken diets. Ca imaging analyses revealed that chicken GPR120 was activated by AA, EPA, and DHA in a concentration-dependent manner. These results suggest that chickens can detect PUFAs GPR120 in the oral and gastrointestinal tissues, implying that chickens have a gustatory perception of PUFAs.
据报道，在鸡的日粮中添加多不饱和脂肪酸（PUFA），如花生四烯酸（AA）、二十碳五烯酸（EPA）或二十二碳六烯酸（DHA），会影响鸡蛋和肉的品质。先前的研究表明，一种功能性脂肪酸味觉受体，即G蛋白偶联受体120（GPR120），在鸡的口腔和胃肠道组织中广泛表达，并且鸡对油酸有味觉感知，油酸是鸡GPR120的激动剂。本研究的目的是阐明鸡GPR120在响应鸡日粮中PUFA时的作用。钙成像分析显示，鸡GPR120被AA、EPA和DHA以浓度依赖性方式激活。这些结果表明，鸡可以在口腔和胃肠道组织中通过GPR120检测PUFA，这意味着鸡对PUFA有味觉感知。
