Study of individual variation of aversive response to salty taste
| Project/Area Number |
15K15225
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Epidemiology and preventive medicine
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| Research Institution | Shimane University |
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Principal Investigator |
NABIKA TORU 島根大学, 医学部, 教授 (50180534)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2016: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
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| Keywords | 予防医学 / 減塩 / 高血圧 / 食塩嗜好性 / 食塩摂取量 |
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| Outline of Final Research Achievements |
Reduction of salt consumption is the most important strategy to prevent hypertension. If genetic mechanisms determining response to salty taste are revealed, we may be able to establish an efficient way to reduce salt consumption in humans. Accordingly, we started to clarify (1) inter-individual difference in aversive response to high salt in humans, and (2) genetic mechanisms of salt preference in rats using a genetically hypertensive rat, SHR, and its control, WKY. We found that age and smoking had strong influence on aversive response to high salt, which showed correlation with salt consumption, through a study on 600 elderlies. We also confirmed that SHR showed greater salt preference than did WKY at a high concentration of salt, which indicated response to salt was, at least partly, determined by genes. We are now performing a genetic analysis using 300 F2 rats constructed between SHR and WKY to identify the gene(s) responsible for this difference between the two rat strains.
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Report
(4 results)
Research Products
(21 results)
