Preferences of 14 rat strains for 17 taste compounds

PHYSIOLOGY & BEHAVIOR

卷:95

Article

Tordoff, Michael G.¹  Alarcon, Laura K.¹  Lawler, Maureen P.¹ 

[1] Monell Chem Senses Ctr, Philadelphia, PA 19104 USA

关键词: Sweet;    Sour;    Salty;    Bitter;    Umami;    Calcium;    Oil;    Trigeminal;    Strain survey;   

DOI  :  10.1016/j.physbeh.2008.06.010

来源: Elsevier

【 摘 要 】

Two-bottle choice tests were used to assess the taste preferences of 8 male and 8 female rats from 3 outbred strains (SO, LE, WI) and 11 inbred strains (BN, BUF, COP, DA, Dahl-S, F344, FHH, LEW, Noble, PVG, SHR). Each rat received a series of 109 48-h tests with a choice between water and a taste solution. Four to eight concentrations of the following compounds were tested: NaCl, CaCl2, NH4Cl, KCl, MgCl2, saccharin. sucrose, ethanol, HCl, citric acid, quinine hydrochloride (QHCl), caffeine. denatonium, monosodium glutamate (MSG). Polycose, corn oil, and capsaicin. Strain differences (p<0.001) were observed in preferences for at least one concentration of all compounds tested except denatonium (p=0.0015). There were also strain differences in the following ancillary measures: fungiform papillae number. water intake. food intake, and body weight. There were sex differences in food intake and body weight but no concerted sex differences in any of the other measures, including preferences for any taste solution. This comprehensive source of information can be used to guide the choice of appropriate rat strains and taste solution concentrations for future genetic studies. (C) 2008 Elsevier Inc. All rights reserved.

【 授权许可】

Free