International Mammalian Genome Society

The 16th International Mouse Genome Conference (2002)


T Koide
National Institute of Genetics

Furuse T, Shiroishi T, Koide T
National Institute of Genetics (NIG), Tokyo University of Agriture and technology

In the National Institute of genetics, a variety of mouse strains has been developed from the wild mice captured in many countries of all over the world. A series of wild-derived strains is now called as Mishima battery. In this study, genetic diversity in the Mishima battery is utilized to study the genes involved in the behavioral diversity. Capsaicin is the major component of red pepper, which causes hot taste. An experiment on knockout mice for the receptor of capsaicin, VR1, showed that the sensation for both capsaicin and thermal pain mediate 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 Mishima battery. 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. In the 1-bottle test, F1 progeny 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, analysis of 1-bottle test on F2 progenies were conducted. The result showed that the genes involved in the perception to capsaicin is located on chromosomes, 2, 7 and 9.

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