International Mammalian Genome Society

The 15th International Mouse Genome Conference (2001)


POSTER 19 - GENETIC ANALYSIS OF DIVERSITY FOR CAPSAICIN CONSUMPTION IN THE MISHIMA BATTERY OF MOUSE STRAINS

Mr Tamio Furuse
National Institute of  Genetics
Yata 1111, Mishima 411-8540
Japan

Co-Authors: 3) Blizard DA, 4) Moriwaki K, 2) Miura Y, 2) Yagasaki K, 1) Shiroishi T, 1) Koide T
Institutions: 1) Mammalian Genetics Laboratory, National Institute of Genetics 2) Tokyo University of Agriculture and Technology 3) Center for Developmental and Health Genetics and Intercollege Graduate Program in Genetics, The Pennsylvania State University, University 4) Bio Resource Center, RIKEN

Capsaicin is the active substance responsible for the pungent sensation produced by red pepper. An experiment on knockout mice for the receptor of capsaicin showed that the sensation for both capsaicin and thermal pain mediated the same receptor. In order to approach the underlying genetic mechanism for diversity of preference for red pepper, we conducted a 12-hr 1-bottle fluid intake test of capsaicin solution using animals from the following inbred strains: 10 wild-derived inbred strains(PGN2, BFM/2, BLG2, NJL, CHD, HMI, SWN, KJR and MSM), 1 strain derived from the so-called fancy mouse (JF1), and 3 domesticated strains (C57BL/6J, DBA/1J and BALB/cAnN). Relative to baseline water intake, C57BL/6J and DBA/1J consumed 10 percent while KJR and MSM ingested approximately 60 percent of the 15uM capsaicin solution. The results of 1-bottle test are similar to that displayed by these strains in the hot plate test that we had done previously. In 1-bottle test, F1 progenies of KJR and C57BL/6 consumed capsaicin solution approximately same as KJR. This result indicates that the genes involved in capsaicin tolerance in KJR are dominant. In order to map the loci for capsaicin preference and pain sensation, analyses of 1-bottle test and hot plate test on F2 progenies are currently under way.


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