The genetics of tasting in mice: VI. Saccharin, acesulfame, dulcin and sucrose

作者：Ian E. Lush · 发表于：Genetics Research · 年份：1989 · DOI：10.1017/s0016672300027968 · 被引用次数：161 · 研究领域：Biochemical Analysis and Sensing Techniques

Twenty-six strains of mice were tested for their reaction to four different sweet substances; saccharin, acesulfame, dulcin and sucrose. There was considerable strain variation in the degree to which they found the sweet substances preferable to water. The variation in preference for any one sweet substance is very highly correlated with the variation in preference for the other sweet substances. This is interpreted to mean that there is only one sweetness receptor, although an alternative explanation in terms of variation in psychological motivation is not discounted. The difference between C57BL/6Ty and DBA/2Ty is largely due to a single gene, Sac.