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Bitterness is an important taste sensation for chickens, which provides useful sensory information for acquisition and selection of diet, and warns them against ingestion of potentially harmful and noxious substances in nature. Bitter taste receptors (T2Rs) mediate the recognition of bitter compounds belonging to a family of proteins known as G-protein coupled receptors. The aim of this study was to identify and evaluate the expression of  T2R7  in chicken tongue tissue and construct  cT2R7-1  and  cT2R7-2- expressing HEK-293T cells to access the expression of  PLCβ2  and  ITPR3  after exposure with different concentrations of the bitter compounds. Using real-time PCR, we show that the relative expression level of  T2R7  mRNA in 5, 1, 0.1, and 10 −3  mM of camphor and erythromycin solutions and 5 mM of chlorpheniramine maleate solutions was significantly higher than that in 50 mM KCL solutions. We confirmed that the bitter taste receptor T2R7 and downstream signaling effectors are sensitive to different concentrations of bitter compounds. Moreover, T2R7-1 (corresponding to the unique haplotype of the Tibetan chicken) had higher sensitivity to bitter compounds compared with that of T2R7-2 (corresponding to the unique haplotype of the Jiuyuan black-chicken). These results provide great significance of taste response on dietary intake to improve chicken feeding efficiency in poultry production and have certain reference value for future taste research in other bird species.

biomed research international

Effect of Bitter Compounds on the Expression of Bitter Taste Receptor T2R7 Downstream Signaling Effectors in<i>cT2R7</i>/pDisplay-G<i>α</i>16/gust44/pcDNA3.1 (+) Cells

Effect of Bitter Compounds on the Expression of Bitter Taste Receptor T2R7 Downstream Signaling Effectors incT2R7/pDisplay-Gα16/gust44/pcDNA3.1 (+) Cells