Contribution of gustation to the palatability of linoleic acid

Saitou, Katsuyoshi; Yoneda, Tomohiro; Maekawa, Takafumi; Asano, Hiroki; Okamura, Maya; Matsumura, Shigenobu; Eguchi, Akiyo; Manabe, Yasuko; Tsuzuki, Satoshi; Inoue, Kazuo; Fushiki, Tohru

doi:10.1016/j.physbeh.2008.09.014

Cited by 16 publications

(12 citation statements)

References 31 publications

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“…The attraction of sucralose is its sweet taste; preferences for sucralose solutions are absent in mice with genetic ablation of molecular components of the sweet taste transduction cascade [e.g., (11,40)]. It is less clear why mice are attracted to mineral oil; its primary orosensory property, at least to humans, is oiliness (a texture); it may also have a greasy (16) or fatty taste [reviews (6,17,21) but see (33,42)], and it has an odor to rats (14). Our work with sucralose and mineral oil suggests that Naim et al's (26) findings cannot be discounted because the flavors they used did not stimulate taste or texture.…”

Section: Discussionmentioning

confidence: 99%

Does eating good-tasting food influence body weight?

Tordoff

Pearson

Ellis

et al. 2017

Physiology & Behavior

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Does eating good-tasting food influence body weight? To investigate, we first established some concentrations of sucralose and mineral oil in chow that mice strongly preferred. Then, in Experiment 1, we compared groups of 16 mice fed plain chow (i.e., chow with no additives) to groups fed chow with added (a) sucralose, (b) mineral oil, (c) sucralose and mineral oil, or (d) sucralose on odd days and mineral oil on even days. During a 6-week test, the body weights and body compositions of the five groups never differed. In Experiment 2, we compared groups of 18 mice fed plain chow or plain high-fat diet to groups fed these diets with added sucralose. During a 9-week test, the high-fat diet caused weight gain, but the body weights of mice fed the sucralose-sweetened diets did not differ from those fed the corresponding plain versions. Two-cup choice tests conducted at the end of each experiment showed persisting strong preferences for the diets with added sucralose and/or mineral oil. In concert with earlier work, our results challenge the hypothesis that the orosensory properties of a food influence body weight gain. A good taste can stimulate food intake acutely, and guide selection toward nutrient-dense foods that cause weight gain, but it does not determine how much is eaten chronically.

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Section: Discussionmentioning

confidence: 99%

Does eating good-tasting food influence body weight?

Tordoff

Pearson

Ellis

et al. 2017

Physiology & Behavior

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“…With experience, however, foods and fluids containing nutritive fats are preferred to those containing nonnutritive fat substitutes, indicating an important role for postoral sensing in dietary fat preference. Several studies have investigated the role of olfaction in fat detection and preference and generally agree that odor cues can influence fat detection at low concentrations in rodents but are not essential for the selection of fat-rich foods or fluids (83,126,177,192,227,252).…”

Section: Oral and Postoral Fat Sensing And Preferencementioning

confidence: 99%

Role of gut nutrient sensing in stimulating appetite and conditioning food preferences

Sclafani

Ackroff

2012

American Journal of Physiology-Regulatory, Integrative and Comp

166

186

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The discovery of taste and nutrient receptors (chemosensors) in the gut has led to intensive research on their functions. Whereas oral sugar, fat, and umami taste receptors stimulate nutrient appetite, these and other chemosensors in the gut have been linked to digestive, metabolic, and satiating effects that influence nutrient utilization and inhibit appetite. Gut chemosensors may have an additional function as well: to provide positive feedback signals that condition food preferences and stimulate appetite. The postoral stimulatory actions of nutrients are documented by flavor preference conditioning and appetite stimulation produced by gastric and intestinal infusions of carbohydrate, fat, and protein. Recent findings suggest an upper intestinal site of action, although postabsorptive nutrient actions may contribute to flavor preference learning. The gut chemosensors that generate nutrient conditioning signals remain to be identified; some have been excluded, including sweet (T1R3) and fatty acid (CD36) sensors. The gut-brain signaling pathways (neural, hormonal) are incompletely understood, although vagal afferents are implicated in glutamate conditioning but not carbohydrate or fat conditioning. Brain dopamine reward systems are involved in postoral carbohydrate and fat conditioning but less is known about the reward systems mediating protein/glutamate conditioning. Continued research on the postoral stimulatory actions of nutrients may enhance our understanding of human food preference learning.

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“…Sham mice received the same surgical procedure but without transection of olfactory nerve fibers. After surgery, all mice were allowed to recover for at least 5 d. At the end of the experiment, olfactory sensitivity was functionally evaluated by a potato chip finding test (1). A 12-h fooddeprived mouse, which had already experienced the potato chip test to avoid neophobia, was placed in a test cage (182 mm3260 mm3128 mm) with flooring covered with a thin layer of nesting paper.…”

Section: Methodsmentioning

confidence: 99%

“…Previous studies have reported that fat preference can be attributed to many factors, including palatable flavor, texture, and chemical perception. Moreover, transection of nerves associated with either olfaction or gustation (i.e., olfactory or glossopharyngeal nerve) has been shown to decrease fat ingestion (1)(2)(3). In the central nervous system, several studies have suggested that the opioid system, canonically associated with reward circuitry, is associated with dietary preferences for fat.…”

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confidence: 99%

Mechanisms Involved in Guiding the Preference for Fat Emulsion Differ Depending on the Concentration

Sakamoto

Matsumura

Okafuji

et al. 2015

J Nutr Sci Vitaminol

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Most animals, including humans, have a high avidity for consuming dietary fat. Previous studies have reported that fat preference can be attributed to many factors, including palatable flavor, texture, and chemical perception. Moreover, transection of nerves associated with either olfaction or gustation (i.e., olfactory or glossopharyngeal nerve) has been shown to decrease fat ingestion (1-3). In the central nervous system, several studies have suggested that the opioid system, canonically associated with reward circuitry, is associated with dietary preferences for fat. We recently reported that fat ingestion induces elevations in the endogenous opioid peptide, beta-endorphin, in cerebrospinal fluid (4). Furthermore, we have also demonstrated that fat ingestion can activate pro-opiomelanocortin (POMC) neurons in the hypothalamus, which synthesize beta-endorphin (5). Many reports have suggested that administration of opioid receptor antagonists can attenuate fat preference, an observation that is consistent with our findings (4,(6)(7)(8).A significant amount of experimental evidence implicates the opioid system in the reward and reinforcement of drug addiction. We previously demonstrated that, similar to drug administration, fat ingestion can serve as a reinforcer by inducing place preference or strong lever-pressing behavior in mice (we define these as "reinforcing effects") (9, 10). Moreover, it has been reported that opioid receptor antagonists can diminish the reinforcing influence of fat (11). These findings suggest that the opioid system contributes not only to fat preference, but also to reinforcement. However, the concentration of fat that produces a reinforcing effect might differ from that inducing preference behavior. Indeed, while mice prefer fat even at low concentrations (12), the reinforcing property of fat is only observed in response to substances with higher fat content (13). These findings indicate that the mechanisms underlying preference for fat are distinctly dependent on fat content. Since POMC neurons regulate energy homeostasis modulating feeding and/or energy expenditure (14-17), the opioid system might have an influence on the preference for high fat concentrations.It also seems likely that several nerves (i.e., the chorda tympani, glossopharyngeal, and trigeminal nerves) are involved in recognizing the presence of dietary fat in the oral cavity. In particular, the glossopharyngeal nerve contributes to preference behavior associated with high concentrations of fat, since glossopharyngeal nerve transection (GLX) can partially inhibit POMC neurons that have been activated by fat ingestion (5). Conversely, olfactory nerve transection (ONX) can abolish the preference for low fat concentrations (18); thus, olfactory and gustatory transduction related to fat preference might rely on fat concentration in a different manner. Summary High-fat foods tend to be palatable and can cause addiction in mice via a reinforcing effect. However, mice showed preference for low fat concentrations that do not...

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Contribution of gustation to the palatability of linoleic acid

Cited by 16 publications

References 31 publications

Does eating good-tasting food influence body weight?

Does eating good-tasting food influence body weight?

Role of gut nutrient sensing in stimulating appetite and conditioning food preferences

Mechanisms Involved in Guiding the Preference for Fat Emulsion Differ Depending on the Concentration

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