{"title":"Oregano leaf odor regulates sodium chloride consumption in mice.","authors":"Kazumi Osada, Nanako Akiyama, Akira Hosono, Motoko Ohata, Issei Yokoyama, Sadaharu Miyazono, Michio Komai","doi":"10.1093/bbb/zbaf014","DOIUrl":null,"url":null,"abstract":"<p><p>This study explores how the odor of oregano and its active component, carvacrol, influence salt preference in mice. Using a 2-bottle choice test (distilled water vs 0.15 m NaCl), 66 C57BL/6J mice were exposed to oregano odor. Female mice showed a significant reduction in saline intake with oregano or carvacrol exposure, while the effect was lower in males. Carvacrol was identified in dried oregano using gas chromatography-mass spectrometry (GC-MS) with headspace-solid-phase microextraction (HS-SPME). Neurologically, oregano odor increased c-Fos immunoreactivity in the ventral bed nucleus of the stria terminalis, a region regulating salt appetite. These results suggest that oregano odor decreases salt preference, partly due to carvacrol, which stimulates brain areas controlling salt appetite. This study highlights the role of olfactory cues in modulating dietary behavior and suggests potential applications for managing salt consumption in health contexts.</p>","PeriodicalId":9175,"journal":{"name":"Bioscience, Biotechnology, and Biochemistry","volume":" ","pages":"776-786"},"PeriodicalIF":1.4000,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioscience, Biotechnology, and Biochemistry","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1093/bbb/zbaf014","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study explores how the odor of oregano and its active component, carvacrol, influence salt preference in mice. Using a 2-bottle choice test (distilled water vs 0.15 m NaCl), 66 C57BL/6J mice were exposed to oregano odor. Female mice showed a significant reduction in saline intake with oregano or carvacrol exposure, while the effect was lower in males. Carvacrol was identified in dried oregano using gas chromatography-mass spectrometry (GC-MS) with headspace-solid-phase microextraction (HS-SPME). Neurologically, oregano odor increased c-Fos immunoreactivity in the ventral bed nucleus of the stria terminalis, a region regulating salt appetite. These results suggest that oregano odor decreases salt preference, partly due to carvacrol, which stimulates brain areas controlling salt appetite. This study highlights the role of olfactory cues in modulating dietary behavior and suggests potential applications for managing salt consumption in health contexts.
本研究探讨了牛至及其活性成分香芹酚的气味如何影响小鼠对盐的偏好。采用两瓶选择试验（蒸馏水与0.15 M NaCl）， 66只C57BL/6 J小鼠暴露于牛至叶气味中。雌性小鼠在接触牛至或香芹酚后，生理盐水摄入量显著减少，而雄性小鼠的效果较低。采用气相色谱-质谱联用HS-SPME法对干牛至中的香芹酚进行了鉴定。神经学上，牛至叶气味增加了终纹腹床核（BNST）的c-Fos免疫反应性，这是一个调节盐食欲的区域。这些结果表明，牛至叶的气味会降低对盐的偏好，部分原因是香芹酚会刺激控制盐食欲的大脑区域。本研究强调了嗅觉线索在调节饮食行为中的作用，并提出了在健康背景下管理盐消耗的潜在应用。
期刊介绍：
Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).
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