自发性高血压大鼠适口性特征。

IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES
Emilson Donizete Pereira Junior, Laurival A De Luca Junior, José Vanderlei Menani, Carina Aparecida Fabrício Andrade
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引用次数: 0

摘要

在脱水条件下或24小时缺水+ 2小时部分补液(WD-PR)后的味觉反应性测试中,通过口服(1 mL/1分钟)0.3 M NaCl,自发性高血压大鼠(SHRs)对NaCl味觉的适口性增强。SHRs也比正常血压的大鼠摄入更多的蔗糖,但在盐酸奎宁的摄入量上没有差异。在相同的条件下,我们研究了SHRs (n = 8-10)和正常血压的Holtzman大鼠(n = 8-10)对口服注入蔗糖和硫酸奎宁的适口性。在脱水状态下(86±6,正常状态下:54±7)或WD-PR后(89±9,正常状态下),SHRs对2%蔗糖的快乐反应数量与正常状态下(95±19)或WD-PR后(142±25)相似,与正常状态下(13±3)或WD-PR后(21±6)的反应相比,SHRs对1.4 mM硫酸奎宁的厌恶反应数量也比正常状态下的大鼠增加。结果表明,与NaCl味觉相似,SHRs的甜味反应增强,对体液平衡的挑战具有抵抗力。与血压正常者相比,他们的SHRs对苦味的厌恶反应也更强烈。这表明,SHRs对味觉奖励的增强反应并不对应于对典型的厌恶味道的减少反应。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Palatability profile in spontaneously hypertensive rats.

The spontaneously hypertensive rats (SHRs) have enhanced palatability for NaCl taste as measured by the increased number of hedonic versus aversive responses to intraoral infusion (1 mL/1 min) of 0.3 M NaCl, in a taste reactivity test in euhydrated condition or after 24 h of water deprivation + 2 h of partial rehydration (WD-PR). SHRs also ingested more sucrose than normotensive rats, without differences in quinine hydrochloride intake. Here, we investigated the palatability of SHRs (n = 8-10) and normotensive Holtzman rats (n = 8-10) to sucrose and quinine sulphate infused intraorally in the same conditions that NaCl palatability was increased in SHRs. SHRs had similar number of hedonic responses to 2% sucrose in euhydrated condition (95 ± 19) or after WD-PR (142 ± 25), responses increased when compared with normotensive rats in euhydrated condition (13 ± 3) or after WD-PR (21 ± 6). SHRs also showed increased number of aversive responses to 1.4 mM quinine sulphate compared with normotensive rats, whether in euhydrated condition (86 ± 6, vs. normotensive: 54 ± 7) or after WD-PR (89 ± 9, vs. normotensive: 40 ± 9). The results suggest that similar to NaCl taste, sweet taste responses are increased in SHRs and resistant to challenges in bodily fluid balance. They also showed a more intense aversive response in SHRs to bitter taste compared with normotensives. This suggests that the enhanced response of SHRs to taste rewards does not correspond to a decreased response to a typical aversive taste.

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来源期刊
Chemical Senses
Chemical Senses 医学-行为科学
CiteScore
8.60
自引率
2.90%
发文量
25
审稿时长
1 months
期刊介绍: Chemical Senses publishes original research and review papers on all aspects of chemoreception in both humans and animals. An important part of the journal''s coverage is devoted to techniques and the development and application of new methods for investigating chemoreception and chemosensory structures.
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