Lee C H, Kimura S, Goto A, Furukawa Y, Suzuki H, Komai M
Department of Applied Biological Chemistry, Faculty of Agriculture, Tohoku University, Sendai, Japan.
Chem Senses. 1995 Jun;20(3):345-8. doi: 10.1093/chemse/20.3.345.
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.
本研究旨在阐明饮食蛋白质水平对自发性高血压大鼠（SHRs）味觉神经对氯化钠溶液反应的影响。结果表明，喂食5%全蛋蛋白饮食3周的SHRs对氯化钠的味觉敏感性显著低于喂食15%蛋白饮食的SHRs。这一观察结果表明，长期喂食低蛋白饮食会导致盐味感受或后续转导功能受损。
