Chemostimuli for guanylyl cyclase-D-expressing olfactory sensory neurons promote the acquisition of preferences for foods adulterated with the rodenticide warfarin
Chemostimuli for guanylyl cyclase-D-expressing olfactory sensory neurons promote the acquisition of preferences for foods adulterated with the rodenticide warfarin
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DOI：
10.3389/fnins.2015.00262
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发表时间：
2015-07-28
影响因子：
4.3
通讯作者：
Munger, Steven D.
中科院分区：
文献类型：
--
作者：
Kelliher, Kevin R.;Munger, Steven D.
许多动物都有能力通过社会信号从同种动物那里获得食物偏好。例如，典型嗅觉感觉神经元（OSN）和表达受体鸟苷酸环化酶GC-D（GC-D+ OSN）的特化OSN的激动剂对食物气味的同时检测将促进受体啮齿动物对类似气味的食物的偏好。有人假设，这些偏好是获得和保持的，而不管食物的适口性或质量如何。我们评估了小鼠是否能够获得并保持对掺有抗凝血杀鼠剂华法林的食物的偏好。在嗅觉研究含有可可（2%，w/w）或肉桂（1%，w/w）沿着GC-D+ OSN特异性化学刺激物（鸟苷素家族肽尿鸟苷素和鸟苷素中的任一种; 1-50 nM）的盐水液滴后，C57 BL/6 J小鼠表现出对含有所证明的气味的纯食物的强烈偏好。即使食物中含有华法林（0.025% w/w），也观察到肽依赖性偏好。在四天内重复摄入含有华法林的食物并没有破坏这种偏好，即使小鼠没有再次暴露于肽刺激。令人惊讶的是，当小鼠选择含有新气味的不含华法林的食物时，它们仍然更喜欢含有证明气味的华法林掺假食物。我们的研究结果表明，嗅觉介导的食物偏好，可以获得和保持含华法林的食物，并建议鸟苷肽可能是有效的刺激，促进食物或其他食品的低适口性或潜在毒性的摄入。
Many animals have the ability to acquire food preferences from conspecifics via social signals. For example, the coincident detection of a food odor by canonical olfactory sensory neurons (OSNs) and agonists of the specialized OSNs expressing the receptor guanylyl cyclase GC-D (GC-D+ OSNs) will promote a preference in recipient rodents for similarly odored foods. It has been hypothesized that these preferences are acquired and maintained regardless of the palatability or quality of the food. We assessed whether mice could acquire and maintain preferences for food that had been adulterated with the anticoagulant rodenticide warfarin. After olfactory investigation of a saline droplet containing either cocoa (2%, w/w) or cinnamon (1%, w/w) along with a GC-D+ OSN-specific chemostimulus (either of the guanylin-family peptides uroguanylin and guanylin; 1-50 nM), C57BL/6J mice exhibited robust preferences for unadulterated food containing the demonstrated odor. The peptide-dependent preference was observed even when the food contained warfarin (0.025% w/w). Repeated ingestion of warfarin-containing food over four days did not disrupt the preference, even though mice were not re-exposed to the peptide stimulus. Surprisingly, mice continued to prefer warfarin-adulterated food containing the demonstrated odor when presented with a choice of warfarin-free food containing a novel odor. Our results indicate that olfactory-mediated food preferences can be acquired and maintained for warfarin-containing foods and suggest that guanylin peptides may be effective stimuli for promoting the ingestion of foods or other edibles with low palatability or potential toxicity.