Regular ArticleThe Rat's Preference for Sucrose, Polycose and their Mixtures
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Behavioral studies on anxiety and depression in a drug discovery environment: Keys to a successful future
2015, European Journal of PharmacologyAn evolutionary perspective on food and human taste
2013, Current BiologyCitation Excerpt :Starch that is cleaved by salivary amylase within the oral cavity will form MOS, IMOS, and maltose. Rodents appear to perceive a distinct taste quality from MOS that is distinguished from the taste of sugars [72,73]. Knockout mice lacking functional genes for both components of the canonical saccharide receptor, T1R2/T1R3, show no electrophysiological or behavioral responses to glucose, fructose, or sucrose, but respond normally to MOS [74].
MSG intake and preference in mice are influenced by prior testing experience
2012, Physiology and BehaviorCitation Excerpt :Finally, the sipper spouts that provided the MSG and water were positioned about 15 cm apart, whereas ours were side by side (3.7 cm). In a previous study, we observed differences in carbohydrate solution preferences in rats depending on whether the sipper spouts were close together (“near”) or separated by 11.5 cm (“far”) [3]. Thus we suspected that spout distance might be influential in MSG preferences as well.
The functional role of the T1R family of receptors in sweet taste and feeding
2011, Physiology and BehaviorCitation Excerpt :It has long been known that intake during long-term two-bottle preference tests can be influenced by postingestive events [eg. 62,93,113]. Moreover, there is ample evidence that rodents can associate motivationally neutral orosensory cues with positive postingestive nutritional consequences and develop a flavor preference with repeated exposure [eg. 1,21,89,93]. Zukerman et al. [124] has shown that the increase in sucrose preference by T1R3 KO mice with repeated exposure is partially dependent on an intact olfactory system, suggesting that the mice might be using smell as a cue.
Rats' preferences for high fructose corn syrup vs. sucrose and sugar mixtures
2011, Physiology and BehaviorCitation Excerpt :Other studies revealed that the preference threshold for Polycose is much lower than that for sucrose (0.01 vs. 0.09%) in saccharide vs. water tests [25], that rats taste Polycose as qualitatively different from sucrose and other sugars as indicated by conditioned taste aversion tests [21], and that Polycose taste is not mediated by the T1R2 or T1R3 sweet receptors in mice [31,35]. Another finding relevant to the present results is that rats prefer a mixture of Polycose and sucrose (1:1) to Polycose-only as well as sucrose-only solutions of the same total concentration (2–32%) [1]. In 23 h/day preference tests, rats consume much more of a 1% sucrose + 1% maltodextrin mixture than of either 2% sucrose or 2% maltodextrin [27].
The effects of midazolam on the acquisition and expression of fructose- and maltodextrin-based flavour preferences
2009, Pharmacology Biochemistry and Behavior