The palatability of corn oil and linoleic acid to mice as measured by short-term two-bottle choice and licking tests

Yoneda, Tomohiro; Saitou, Katsuyoshi; Maekawa, Takafumi; Matsumura, Shigenobu; Manabe, Yasuko; Tsuzuki, Satoshi; Inoue, Kazuo; Fushiki, Tohru

doi:10.1016/j.physbeh.2007.03.006

Cited by 43 publications

(37 citation statements)

References 20 publications

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“…We have reported in a previous study that the licking ratio for a low concentration of LCFA was similar to that for 100% corn oil and higher than that for mineral oil in mice within a very short measurement time (60 s); hence, the postprandial effect of the ingested liquid could be eliminated. 4) We have also demonstrated in this present study that the rats preferred corn oil and a low concentration of linoleic acid to mineral oil during training sessions and that the amount of 1% linoleic acid ingested was higher than that of mineral oil during the test session. Therefore, despite the low caloric content, a low concentration of LCFA seemed to have similar properties to corn oil with respect to both the reward value and palatability.…”

Section: Discussionsupporting

confidence: 74%

“…22) Moreover, Yoneda et al have demonstrated that mice preferred about a 1% concentration of LCFA and that a low concentration of LCFA manifested similar palatability to that of corn oil in the oral cavity. 4) These reports indicate that chemoreception of LCFA via fatty acid receptors like CD36 and GPR120, which are expressed on the tongue, was involved in fat palatability.…”

Section: Discussionmentioning

confidence: 99%

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Increased Levels of Extracellular Dopamine in the Nucleus Accumbens and Amygdala of Rats by Ingesting a Low Concentration of a Long-Chain Fatty Acid

Adachi¹,

Endo²,

Maekawa³

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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Section: Discussionsupporting

confidence: 74%

Section: Discussionmentioning

confidence: 99%

Increased Levels of Extracellular Dopamine in the Nucleus Accumbens and Amygdala of Rats by Ingesting a Low Concentration of a Long-Chain Fatty Acid

Adachi¹,

Endo²,

Maekawa³

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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“…The ability of rodents to detect LCFA specifically has also been confirmed with the conditioned taste aversion paradigm, in which a naive animal learns to avoid a newly encountered taste that is paired with a digestive pain (59). Indeed, both rats and mice can be conditioned to avoid specific LCFA (57,132), with sensitivity in the submicromolar range (132,228). On the whole, these studies strongly suggest that rodents are able to specifically discriminate LCFA in the oral cavity independently from olfactory, textural, and postingestive influences.…”

Section: Taste Of Fat: Supportive Evidencementioning

confidence: 92%

Taste of Fat: A Sixth Taste Modality?

Besnard

Passilly-Degrace

Khan

2016

Physiological Reviews

200

170

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An attraction for palatable foods rich in lipids is shared by rodents and humans. Over the last decade, the mechanisms responsible for this specific eating behavior have been actively studied, and compelling evidence implicates a taste component in the orosensory detection of dietary lipids [i.e., long-chain fatty acids (LCFA)], in addition to textural, olfactory, and postingestive cues. The interactions between LCFA and specific receptors in taste bud cells (TBC) elicit physiological changes that affect both food intake and digestive functions. After a short overview of the gustatory pathway, this review brings together the key findings consistent with the existence of a sixth taste modality devoted to the perception of lipids. The main steps leading to this new paradigm (i.e., chemoreception of LCFA in TBC, cell signaling cascade, transfer of lipid signals throughout the gustatory nervous pathway, and their physiological consequences) will be critically analyzed. The limitations to this concept will also be discussed in the light of our current knowledge of the sense of taste. Finally, we will analyze the recent literature on obesity-related dysfunctions in the orosensory detection of lipids ("fatty" taste?), in relation to the overconsumption of fat-rich foods and the associated health risks.

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“…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.…”

mentioning

confidence: 88%

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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The palatability of corn oil and linoleic acid to mice as measured by short-term two-bottle choice and licking tests

Cited by 43 publications

References 20 publications

Increased Levels of Extracellular Dopamine in the Nucleus Accumbens and Amygdala of Rats by Ingesting a Low Concentration of a Long-Chain Fatty Acid

Increased Levels of Extracellular Dopamine in the Nucleus Accumbens and Amygdala of Rats by Ingesting a Low Concentration of a Long-Chain Fatty Acid

Taste of Fat: A Sixth Taste Modality?

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

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