Abnormal taste preference for saccharin in hypothyroid rats
| Autor: | John Liu, George Y Wong, B.H.J Gordon, Richard S Rivlin |
|---|---|
| Rok vydání: | 1992 |
| Předmět: |
Male
Sucrose Taste medicine.medical_specialty Sodium chemistry.chemical_element Experimental and Cognitive Psychology Food Preferences Behavioral Neuroscience chemistry.chemical_compound Saccharin Hypothyroidism Internal medicine SODIUM SACCHARIN medicine Animals Flavor Sweet taste Rats Endocrinology chemistry Radioactive iodine psychological phenomena and processes |
| Zdroj: | Physiology & Behavior. 52:385-388 |
| ISSN: | 0031-9384 |
| DOI: | 10.1016/0031-9384(92)90288-d |
| Popis: | Taste preferences for saccharin in concentrations ranging from 0.16 m M to 50 m M were determined in rats made hypothyroid with radioactive iodine and in their littermate controls. Hypothyroid rats demonstrated taste preferences for saccharin which were similar to those of controls only at very low (0.016 m M ) or very high (49.0 m M ) saccharin concentrations. At these concentrations of tastant, the preferences for tastant and water were similar to one another. At a concentration of 5.1 m M , preferences were also very similar in both groups but were very high. At intermediate saccharin concentrations of 1.1 and 3.0 m M , hypothyroid animals showed significantly lower percent preferences for the sweet tastant than did controls, mean ± SEM (62.48 ± 5.97 vs. 82.92 ± 4.60, p = 0.0002) for the 1.1 m M concentration and (74.98 ± 5.12 vs. 89.40 ± 2.54, p = 0.0029) for the 3.0 m M concentration. These changes in taste preference for saccharin in hypothyriod rats were similar in direction and magnitude to those previously published by this laboratory using sucrose as the tastant. Thus, hypothyroid rats demonstrate abnormalities in taste preference for both the nonnutritive sweetener, sodium saccharin, as well as for the nutritive sweetener, sucrose. |
| Databáze: | OpenAIRE |
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