Strain differences in consumption of saline solutions by mice

Beauchamp, Gary K.; Fisher, AJ

doi:10.1016/0031-9384(93)90063-l

Cited by 51 publications

(38 citation statements)

References 14 publications

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“…These results provide new characteristics of salt acceptance in the mouse and together with the previous data (2)(3)(4)19,23,32), they show that the range of responses to sodium, potassium and calcium salts is similar in mouse and rat strains (1,8,21,28,29).…”

Section: Discussionsupporting

confidence: 81%

“…The BPN and BPL mouse strains had strong preferences for 37.5-150 mM NaCl compared with the BPH strain tested here and mouse strains tested in other studies, which either only moderately preferred these NaCl concentrations, or did not prefer them at all (2)(3)(4)19,23). The BPH, BPN and BPL mice originate from a population derived from an eight-way cross of eight inbred mouse strains (25).…”

Section: Discussionmentioning

confidence: 76%

“…The pattern of strain differences varied according to the taste compound tested. This suggests that the strain differences described here reflect specific taste and/or postingestive properties of the examined solutions, rather than generalized responses to taste novelty, or nonspecific differences in taste responsiveness.The BPN and BPL mouse strains had strong preferences for 37.5-150 mM NaCl compared with the BPH strain tested here and mouse strains tested in other studies, which either only moderately preferred these NaCl concentrations, or did not prefer them at all (2)(3)(4)19,23). The BPH, BPN and BPL mice originate from a population derived from an eight-way cross of eight inbred mouse strains (25).…”

mentioning

confidence: 76%

“…Beginning on the next day, NaCl solutions were presented in increasing concentrations to 10 BPH, 10 BPN and 8 BPL mice, and in decreasing concentrations to 8 BPH, 10 BPN and 8 BPL mice, in 48-h tests together with water. Because earlier work suggested that NaCl consumption may be affected by previous experience with NaCl (3,4), we conducted additional tests using two concentrations of NaCl presented for a longer time. After completion of the ascending or descending NaCl series, all mice received 300 mM NaCl (together with water) for 6 days, and then 75 mM NaCl (together with water) for 8 days.…”

Section: Measurement Of Fluid Intakementioning

confidence: 99%

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Consumption of electrolytes and quinine by mouse strains with different blood pressures1

Bachmanov

Schlager

Tordoff

et al. 1998

Physiology & Behavior

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Daily fluid intakes were measured using two-bottle tests in female mice of inbred strains with high (BPH/2), normal (BPN/3) or low (BPL/1) blood pressure. The mice were offered a choice between water and different concentrations of NaCl (37.5-600 mM), KCl (1-400 mM), CaCl 2 (1-100 mM) and quinine hydrochloride (0.003-1.0 mM). Compared with the normotensive strain, the hypertensive mice had higher water and total fluid intakes, and lower intakes of NaCl, KCl (only 200 mM) and quinine; the hypotensive mice had higher intakes of KCl (only 10-50 mM) and lower intakes of CaCl 2 and quinine. These data suggest that fluid and salt intake are not linearly related to blood pressure, but are independently determined in these strains. Certain concentrations of the salts were preferred relative to water, which depended on mouse genotype: the BPN/3 and BPL/1 mice strongly preferred 37.5-150 mM NaCl, the BPL/1 mice preferred 10-100 mM KCl, and the BPN/3 mice preferred 1-10 mM CaCl 2 . KeywordsHypertension; Hypotension; Mice; Taste Preference; NaCl; KCl; CaCl 2 ; Bitter ARTERIAL hypertension in various rat models is often accompanied by changes in voluntary consumption of water and electrolytes (1,5,(9)(10)(11)(12)(13)(14)(15)(16)(17)20,28,33). In the mouse, three inbred strains differing in blood pressure have been produced by selective breeding: hypertensive BPH/2 (BPH), normotensive BPN/3 (BPN) and hypotensive BPL/1 (BPL) strains (25). However consumption of water or electrolytes has not been studied in these mice. Here, we compared water intake and acceptance of NaCl, KCl and CaCl 2 by the BPH, BPN and BPL mice. Because KCl and CaCl 2 have a bitter taste to humans and probably other animals (6,22,30), we also tested the mice with quinine hydrochloride in order to probe whether strain differences in bitter taste sensitivity affect KCl and CaCl 2 acceptance. METHOD SubjectsFemale mice of the BPH (n = 18), BPN (n = 20) and BPL (n = 16) strains were bred at the University of Kansas and shipped to the Monell Chemical Senses Center. The mice were 5- Measurement of Fluid IntakeFluid intake was measured using two-bottle preference tests of individually caged mice. Construction of drinking tubes and other experimental details have been previously described (2). The drinking tubes were positioned to the right of the feeder with their tips 15 mm apart, and each extended 25 mm into the cage. Each tube had a stainless steel tip with a 3.175-mm diameter hole from which the mice could lick fluids.Solutions of 37.5, 75, 150, 300, 450 and 600 mM NaCl, 1, 10, 50, 100, 200 and 400 mM KCl, 1, 10, 30 and 100 mM CaCl 2 , and 0.003, 0.01, 0.03, 0.1, 0.3 and 1.0 mM quinine hydrochloride (Sigma Chemical Co.) were prepared in deionized water. The mice were presented with one tube containing a solution and the other tube containing deionized water. The positions of the tubes were switched every 24 h in order to control for side preferences. Daily measurements were made in the middle of the light period by reading fluid volume to the neares...

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Section: Discussionsupporting

confidence: 81%

Section: Discussionmentioning

confidence: 76%

mentioning

confidence: 76%

Section: Measurement Of Fluid Intakementioning

confidence: 99%

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Consumption of electrolytes and quinine by mouse strains with different blood pressures1

Bachmanov

Schlager

Tordoff

et al. 1998

Physiology & Behavior

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“…The B6 and 129 mouse strains were chosen because in previous studies they revealed differences in ethanol intake, 5 as well as in preferences for sweet and salty substances. 5,8,9 Because few data are available concerning taste acceptance in the 129 strain, it seemed important to test animals with a range of taste solutions. Another reason for testing the 129/J strain was that the closely related 129/SvJ strain is commonly used for transgenic studies.…”

Section: Introductionmentioning

confidence: 99%

Ethanol Consumption and Taste Preferences in C57BL/6ByJ and 129/J Mice

Bachmanov

Tordoff

Beauchamp

1996

Alcoholism Clin & Exp Res

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155

124

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Mice of the C57BL/6ByJ (B6) and 129/J (129) strains were offered different concentrations of taste solutions in 48-hr, two-bottle choice tests. In comparison with the 129 strain, the B6 strain had higher preferences for ethanol, sucrose, and citric acid. They had lower preferences for NaCI and similar preferences for capsaicin and quinine hydrochloride. These data are consistent with the hypothesis that the higher ethanol intake by B6 mice depends, in part, on higher hedonic attractiveness of its sweet taste component. KeywordsMouse Strains; Ethanol Consumption; Taste Preference.IN RODENTS, the volume of ethanol consumed depends in part on its flavor, 1 but the relationship between intake and flavor is not well understood. A sweet component to alcohol taste has been demonstrated in rats, 2 which is consistent with several studies showing that the proclivity to drink alcohol is associated with elevated sweet preferences. [3][4][5] However, alcohol intake is also associated with reduced NaCI preferences, 4,6 even though it is not considered salty, and is unrelated to ingestion of bitter solutions 4 despite being bitter. 2 In addition to its gustatory properties, alcohol activates the olfactory and trigeminal (irritation/ burn) systems, 7 but there is no work to determine whether these are related to differences in intake.The goal of the present study was to characterize the relationships between genetically determined differences in ethanol consumption and perception of the four main taste qualities and burning sensation. For this purpose, preferences for various concentrations of ethanol, sucrose, citric acid, quinine, NaCI, and capsaicin were tested in mice of C57BL/ 6ByJ (B6) and 129/J (129) strains. The B6 and 129 mouse strains were chosen because in previous studies they revealed differences in ethanol intake, 5 as well as in preferences for sweet and salty substances. 5,8,9 Because few data are available concerning taste acceptance in the 129 strain, it seemed important to test animals with a range of taste solutions. Another reason for testing the 129/J strain was that the closely related 129/SvJ strain is commonly used for transgenic studies. Thus, the results found herein could potentially provide relevant background data for studies examining taste preferences in transgenic mice. Copyright © 1996 METHODS SubjectsMale B6 and the 129 mice were obtained from The Jackson Laboratory (Bar Harbor, ME). The mice were housed in individual cages in a temperature-controlled room at 23°C on a 12-hr light/dark cycle. They had free access to water and Teklad Rodent Diet 8604.Ethanol, sucrose, citric acid, quinine, and capsaicin were tested using eight B6 mice and twelve 129 mice. Before the experiments described in this study, the mice were used in another study that involved noninvasive measurements of 75 to 300 mM NaCI solution intake and sodium excretion. Preference measurements started when the animals were 6.5 to 7 months old, and their weight was 32.1 ± 1.0 g (B6) and 28.6 ± 0.5 g (129). After ethanol...

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Influence of Early Salt Diet on Taste and Blood Pressure in Rats

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The Biology of Early Influences

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Strain differences in consumption of saline solutions by mice

Cited by 51 publications

References 14 publications

Consumption of electrolytes and quinine by mouse strains with different blood pressures1

Consumption of electrolytes and quinine by mouse strains with different blood pressures1

Ethanol Consumption and Taste Preferences in C57BL/6ByJ and 129/J Mice

Influence of Early Salt Diet on Taste and Blood Pressure in Rats

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