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Effect of salivary gland removal on taste preference in mice

  • Sensory Physiology
  • Published:
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A Correction to this article was published on 16 November 2023

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Abstract

To evaluate the effect of decreased salivary secretion on taste preference, we investigated taste preference for five basic tastes by a 48 h two-bottle preference test using a mouse model (desalivated mice) that underwent surgical removal of three major salivary glands: the parotid, submandibular, and sublingual glands. In the desalivated mice, the avoidance behaviors for bitter and salty tastes and the attractive behaviors for sweet and umami tastes were significantly decreased. We confirmed that saliva is necessary to maintain normal taste preference. To estimate the cause of the preference changes, we investigated the effects of salivary gland removal on the expression of taste-related molecules in the taste buds. No apparent changes were observed in the expression levels or patterns of taste-related molecules after salivary gland removal. When the protein concentration and composition in the saliva were compared between the control and desalivated mice, the protein concentration decreased and its composition changed after major salivary gland removal. These results suggest that changes in protein concentration and composition in the saliva may be one of the factors responsible for the changes in taste preferences observed in the desalivated mice.

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Acknowledgements

We thank Riko Nishida and Yuko Mori (Kyoto Women’s University, Japan) for their support with the animal experiment.

Funding

This work was supported in part by a Grant-in-Aid for Scientific Research (B) 19H02905 and 22H02292 to MN from the Japan Society for the Promotion of Science, by The Salt Science Research Foundation No. 2046 and No. 2242 to MN and by the Japanese Orthodontic Society (JOS) Centennial Research Grant to MN, IW, and TO.

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Authors and Affiliations

  1. Department of Food and Nutrition, Kyoto Women’s University, 35 Imakumano, Higashiyama-Ku, Kyoto City, Kyoto, 605-8501, Japan

    Masataka Narukawa & Rina Matsuda

  2. Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo City, Tokyo, 113-8510, Japan

    Ippei Watari & Takashi Ono

  3. Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo City, Tokyo, 113-8657, Japan

    Takumi Misaka

Authors
  1. Masataka Narukawa
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  2. Rina Matsuda
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  3. Ippei Watari
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  4. Takashi Ono
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  5. Takumi Misaka
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Contributions

Masataka Narukawa: Research conception and design, animal experiment, qPCR, tissue staining, SDS‒PAGE, statistical analysis of the data, interpretation of the data, writing of the manuscript. Rina Matsuda: Animal experiment. Ippei Watari and Takashi Ono: interpretation of the data. Takumi Misaka: Research conception and design, interpretation of the data, writing of the manuscript. All authors contributed to and have approved the final manuscript.

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Correspondence to Masataka Narukawa.

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Competing interests

The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper.

Ethical approval

The experiments were approved by the Ethical Committee for Animal Research of the Kyoto Women’s University. Every attempt was made to reduce animal sufering, discomfort and the total number of animals needed to obtain reliable results.

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The original online version of this article was revised: The originally published article contains an error. The Supplementary figures 1-3 (correspond with Supplementary files 3-5) have missing captions during processing and online publication. These have now been updated.

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Narukawa, M., Matsuda, R., Watari, I. et al. Effect of salivary gland removal on taste preference in mice. Pflugers Arch - Eur J Physiol 476, 111–121 (2024). https://doi.org/10.1007/s00424-023-02873-1

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  • DOI: https://doi.org/10.1007/s00424-023-02873-1

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