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The Effect of Dietary Protein Levels on the Responses of the Taste Nerve to Sodium Chloride in Spontaneously Hypertensive Rats (SHRs)

The Effect of Dietary Protein Levels on the Responses of the Taste Nerve to Sodium Chloride in Spontaneously Hypertensive Rats (SHRs) Abstract The present study was undertaken to clarify the effect of dietary protein level on the response of the taste nerve to NaCl solutions in spontaneously hypertensive rats (SHRs). The results showed that the taste sensitivity to NaCl in SHRs fed a 5% whole-egg protein diet for 3 weeks was significantly lower than in those fed a 15% protein diet. This observation suggests that chronic feeding of a low-protein diet causes an impairment of salt-taste reception or subsequent transduction. Chem. Senses 20: 345–348, 1995. © Oxford University Press http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Chemical Senses Oxford University Press

The Effect of Dietary Protein Levels on the Responses of the Taste Nerve to Sodium Chloride in Spontaneously Hypertensive Rats (SHRs)

Abstract

Abstract The present study was undertaken to clarify the effect of dietary protein level on the response of the taste nerve to NaCl solutions in spontaneously hypertensive rats (SHRs). The results showed that the taste sensitivity to NaCl in SHRs fed a 5% whole-egg protein diet for 3 weeks was significantly lower than in those fed a 15% protein diet. This observation suggests that chronic feeding of a low-protein diet causes an impairment of salt-taste reception or subsequent transduction. Chem. Senses 20: 345–348, 1995. © Oxford University Press
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