蔗糖八乙酸酯的水解：味觉和去苦味避免表型的定性差异。

Hydrolysis of sucrose octa-acetate: qualitative differences in taster and demistaster avoidance phenotypes.

作者信息

Capeless C G, Boughter J D, Whitney G

机构信息

Department of Psychology, Florida State University, Tallahassee 32306-1501, USA.

出版信息

Chem Senses. 1994 Dec;19(6):595-607. doi: 10.1093/chemse/19.6.595.

DOI:10.1093/chemse/19.6.595

PMID:7735839

Abstract

Calcium hydroxide and sodium hydroxide were used to hydrolyse sucrose octa-acetate (SOA) as a means of evaluating the taster (Soaa) and demitaster (Soac) allelic phenotypes of the genetic locus Soa. The SWR/J (taster) inbred strain and the B6.SW Soaa (taster) congenic strain were demonstrated to cease avoiding upon nearly complete hydrolysis of 10(-5) M SOA with calcium hydroxide or sodium hydroxide and of 10(-4) M SOA with calcium hydroxide. The BALB/cByJ, C3HeB/FeJ and DBA/2J (demitaster) inbred strains were demonstrated to cease avoiding after only a partial hydrolysis of 10(-3) M SOA using calcium hydroxide. It is suggested that specificity for the number or placement of the acetates of SOA underlies the difference between the taster and demitaster phenotypes.

摘要

使用氢氧化钙和氢氧化钠水解蔗糖八乙酸酯（SOA），以此来评估遗传位点Soa的品尝者（Soaa）和半品尝者（Soac）等位基因表型。结果表明，SWR/J（品尝者）近交系和B6.SW Soaa（品尝者）同类系在使用氢氧化钙或氢氧化钠将10⁻⁵M SOA几乎完全水解以及使用氢氧化钙将10⁻⁴M SOA几乎完全水解后，停止了回避行为。BALB/cByJ、C3HeB/FeJ和DBA/2J（半品尝者）近交系在使用氢氧化钙将10⁻³M SOA仅部分水解后，就停止了回避行为。有人提出，SOA乙酸酯数量或位置的特异性是品尝者和半品尝者表型差异的基础。