Identification of Ligands for Chicken Transient Receptor Potential Ankyrin 1 Channel and Chemosensory Perception of Herbal Compounds in Chickens

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  • Kawabata Fuminori
    Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University Physiology of Domestic Animals, Faculty of Agriculture and Life Science, Hirosaki University
  • Murayama Kana
    Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University
  • Yoshida Yuta
    Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University Department of Food and Life Sciences, College of Agriculture, Ibaraki University
  • Liang Ruojun
    Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University
  • Nishimura Shotaro
    Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University
  • Tabata Shoji
    Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University

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<p>The pungency induced by spices and herbs plays an important role in food choice and appetite, and it is suggested that adding spices and herbs to feed as natural alternatives to antibiotics has beneficial effects in poultry farming. However, our knowledge of the chemosensory perception of herbal compounds in chickens is limited. Transient receptor potential ankyrin 1 (TRPA1) is involved in the sensory perception of various herbal compounds. Here, we performed calcium imaging and electrophysiological analyses using cells transiently expressing chicken TRPA1 (cTRPA1) and identified two novel cTRPA1 ligands—eugenol and thymol. In a behavioral assay, chickens responded to cTRPA1 ligands, including eugenol, thymol, cinnamaldehyde, carvacrol, and allyl isothiocyanate. These results provide evidence that chickens have a functional TRPA1 channel and chemosensory perception of various herbal compounds.</p>

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