Ohara I, Tabuchi R, Kimura M, Itokawa Y
Laboratory of Nutrition, Faculty of Home Economics, Kobe Women's University, Japan.
Physiol Behav. 1995 May;57(5):921-6. doi: 10.1016/0031-9384(94)00388-l.
The influence of dietary protein levels on taste sensitivity was studied in adult rats. Low protein diets of 0.0, 2.5, or 5.0% purified egg protein (PEP) were fed to animals for 28 days. Two bottle choice preference tests between aqueous solutions of either 2, 9, 17, or 86 mM sodium chloride and deionized water were conducted in an ascending order on days 14, 16, 18, and 20. Urine samples were collected for zinc and creatinine analysis. Blood samples were also collected for measuring serum zinc and creatinine concentrations. Scanning electron microscopy was performed to observe rats' tongue epithelia. Protein free diet group showed significantly lower taste sensitivity and renal reabsorption rate than other protein containing diet groups, while serum zinc and creatinine concentrations, and creatinine clearance were not affected by dietary protein level. Degeneration of filiform papillae and imperforation of taste pore of fungiform papillae were observed in protein free diet group. This experiment implies at least 2.5% dietary protein is required to manifest normal taste function in the adult.
研究了日粮蛋白质水平对成年大鼠味觉敏感性的影响。给动物喂食含0.0%、2.5%或5.0%纯化蛋清蛋白（PEP）的低蛋白日粮，持续28天。在第14、16、18和20天，以升序对2、9、17或86 mM氯化钠水溶液与去离子水进行两瓶选择偏好测试。收集尿液样本进行锌和肌酐分析。还收集血样以测量血清锌和肌酐浓度。进行扫描电子显微镜观察大鼠的舌上皮。无蛋白日粮组的味觉敏感性和肾脏重吸收率显著低于其他含蛋白日粮组，而血清锌和肌酐浓度以及肌酐清除率不受日粮蛋白质水平的影响。在无蛋白日粮组中观察到丝状乳头退化和菌状乳头味孔无穿孔现象。该实验表明，成年动物至少需要2.5%的日粮蛋白质才能表现出正常的味觉功能。
