Intake and preference for dried bonito dashi in male Sprague-Dawley rats and C57BL/6?N mice
Intake and preference for dried bonito dashi in male Sprague-Dawley rats and C57BL/6?N mice
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雄性 Sprague-Dawley 大鼠和 C57BL/6?N 小鼠对干鲣鱼高汤的摄入量和偏好
DOI：
10.1016/j.physbeh.2019.112708
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发表时间：
2020
影响因子：
2.9
通讯作者：
Matsunaga Tetsuro
中科院分区：
文献类型：
--
作者：
Kondoh Takashi;Matsunaga Tetsuro
干Bonitodashi是一种传统的日本鱼汤，由于其特殊的风味，可以增强各种菜肴的适口性。本研究在两种啮齿动物品系Sprague-Dawley（SD）大鼠和C57 BL/6 N（B6N）小鼠中，采用双瓶选择试验，研究了膳食脂肪水平（10%与45%脂肪）、干鲣鱼的呈现顺序（浓度上升与下降）以及先前的食用经验对食用鱼糜的影响。在浓度递增试验中，低脂肪饮食的SD大鼠偏好10 - 100%的酱油水，而B6N小鼠表现出对酱油的钝偏好。高脂饮食可降低SD大鼠对脂肪的偏好。高脂肪饮食的B6N小鼠从不喜欢任何浓度的脂肪。在浓度递减试验中，低脂饮食的SD大鼠在很宽的范围内（0.03 - 100%）都偏爱大豆。B6N小鼠表现出与SD大鼠相似的趋势。在浓度递减试验中，两种菌株摄入高脂饮食均降低了对脂肪的偏好。然而，高脂饮食对维持低脂饮食的大鼠的高脂饮食摄入和高脂饮食偏好均无影响。这些结果表明，对干鲣鱼的偏好至少受到以下因素的影响：1）膳食脂肪水平，2）鱼排的呈现顺序，3）先前的鱼排经验。
Dried bonitodashiis a traditional Japanese fish broth that enhances palatability of various dishes due to its specific flavor. The present study examined influences of dietary fat levels (10% vs. 45% fat), presentation order of dried bonitodashi(ascending vs. descending concentrations), and prior experience withdashion subsequentdashiintake and preference using two-bottle choice tests in two rodent strains, Sprague-Dawley (SD) rats and C57BL/6 N (B6N) mice. In the ascending concentration tests, SD rats on a low fat diet preferred 10–100%dashito water, whereas B6N mice showed a blunted preference fordashi. Consumption of a high fat diet reduceddashipreference in SD rats. The B6N mice on the high fat diet never preferreddashiat any concentration. In the descending concentration tests, SD rats on the low fat diet preferreddashiover a wide range (0.03–100%dashi). The B6N mice showed a trend similar to that of SD rats. Ingestion of the high fat diet in both strains reduceddashipreference in the descending concentration tests. However, introduction of the high fat diet todashiexperienced rats maintained on the low fat diet, reduced neitherdashiintake nordashipreference.Dashiintake affected neither high fat diet intake, caloric intake, nor preference for high fat diet. These results suggest that preference for dried bonitodashiis influenced at least by 1) dietary fat levels, 2) presentation order ofdashi, and 3) prior experience withdashi.