Chronic exposure to liquid sucrose and dry sucrose diet have differential effects on peripheral taste responses in female rats.
Chronic exposure to liquid sucrose and dry sucrose diet have differential effects on peripheral taste responses in female rats.
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DOI：
10.1016/j.appet.2019.104499
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发表时间：
2020-02-01
期刊：
影响因子：
5.4
通讯作者：
Harris R
中科院分区：
文献类型：
--
作者：
McCluskey LP;He L;Dong G;Harris R
含糖饮料是西方饮食中增加热量的主要来源，其流行与肥胖和代谢紊乱有关。尽管味觉系统在决定食物选择和消费方面发挥着关键作用，但长期食用蔗糖对哺乳动物外周味觉系统的影响受到的关注有限。我们为雌性斯普拉道利大鼠提供长达 40 天的免费水和三种饮食之一：（1）无蔗糖饲料或“NS”饮食； (2) 高蔗糖干粮或“HS”； (3) 30% 蔗糖溶液和 NS 饮食，指定为“LiqS”饮食。 LiqS 大鼠的蔗糖消耗量逐渐增加，到第 14 天时与 HS 大鼠相当。 LiqS 大鼠的食物摄入量减少，但其能量摄入量仍然高于 NS 或 HS 大鼠。研究期间各组体重增加没有显着差异。支配前舌味蕾的鼓索神经 (CT) 的记录显示，在节食 40 天后，LiqS 和 HS 大鼠对 1 M 蔗糖的反应减弱，LiqS 大鼠对安赛蜜和促盐剂的反应减弱。两组的鲜味、苦味和酸反应强度均没有变化。这些结果表明，长期接触蔗糖会抑制对较高浓度甜味刺激的味觉反应。更令人惊讶的是，LiqS 饮食的大鼠对 NaCl 和 0.5M NaAc 的 CT 反应显着降低。因此，饮食的物理形式影响对盐和甜味功能的味觉反应。这些数据表明，味蕾是以前不被重视的长期食用蔗糖的目标。
Sugar-sweetened beverages are the major source of added calories in the Western diet and their prevalence is associated with obesity and metabolic disruption. Despite the critical role of the taste system in determining food selection and consumption, the effects of chronic sucrose consumption on the peripheral taste system in mammals have received limited attention. We offered female Sprague Dawley rats free access to water and one of three diets for up to 40 days: (1) sucrose-free chow or “NS” diet; (2) a high-sucrose dry diet or “HS”; or (3) 30% sucrose solution and the NS diet, designated “LiqS” diet. Sucrose consumption by LiqS rats gradually increased and by day 14 was equal to that of HS rats. Food intake decreased in LiqS rats, but their energy intake remained higher than for NS or HS rats. There was no significant difference in weight gain of the groups during the study. Recordings from the chorda tympani nerve (CT), which innervates taste buds on the anterior tongue, revealed decreased responses to 1 M sucrose in both LiqS and HS rats and to acesulfame K and salt tastants in LiqS rats after 40 days on diet. Umami, bitter, and acid response magnitudes were unchanged in both groups. These results demonstrate that chronic sucrose exposure inhibits taste responses to higher concentrations of sweet stimuli. More surprisingly, CT responses to NaCl and 0.5M NaAc were significantly reduced in rats on the LiqS diet. Thus, the physical form of the diet influences taste responsiveness to salt and sweet taste function. These data suggest that taste buds are previously unappreciated targets of chronic sucrose consumption.
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影响因子：
120.7
作者：
Flegal, Katherine M.;Carroll, Margaret D.;Curtin, Lester R.
通讯作者：
Curtin, Lester R.
脂质和盐的味道反应性改变了生长素和山羊无效的小鼠。
影响因子：
3.7
作者：
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通讯作者：
Maudsley S
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影响因子：
2.9
作者：
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通讯作者：
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影响因子：
4.9
作者：
Archer, Nicholas;Shaw, Jan;Duesing, Konsta
通讯作者：
Duesing, Konsta
影响因子：
3.5
作者：
Glendinning, John I.;Elson, Amanda E. T.;Munger, Steven D.
通讯作者：
Munger, Steven D.