The taste of sickness: Lipopolysaccharide-induced finickiness in rats
The taste of sickness: Lipopolysaccharide-induced finickiness in rats
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DOI：
10.1016/j.physbeh.2005.01.006
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发表时间：
2005-03-16
影响因子：
2.9
通讯作者：
Dantzer, R
中科院分区：
文献类型：
--
作者：
Aubert, A;Dantzer, R
食物摄入量减少是炎症过程中记录最多的非特异性症状之一。然而，注意力主要集中在定量分析上。本文报告了为测试味觉过程变化在炎症引起的进食行为改变中可能产生的影响而进行的研究。在第一个实验中，使用两瓶测试范例评估了脂多糖引起的疾病对大鼠对糖精的偏好和对奎宁的厌恶的影响。在第二个实验中，使用味觉反应范式分析了脂多糖（LPS）对可口、不可口和混合溶液的行为反应的影响。我们的结果表明，脂多糖减少了总液体摄入量，但没有改变对难吃或可口物质的味觉反应。然而，LPS 增加了厌恶反应并降低了对混合口味的享乐反应。这些 LPS 引起的变化被解释为挑剔的增加，并讨论了它们在个体适应疾病中的潜在作用。 (c) 2005 Elsevier Inc. 保留所有权利。
Decrease in food intake is one of the most documented non-specific symptoms of inflammatory processes. However, attention has been mainly focused on quantitative analysis. The present paper reports studies undertaken to test the possible contribution of changes in taste processes in inflammatory-induced alteration of feeding behavior. In a first experiment, the effects of lipopolysaccharide-induced sickness were assessed on preference for saccharin and aversion for quinine in rats using the two-bottle test paradigm. In a second experiment, effect of lipopolysaccharide (LPS) on the behavioral reactivity to palatable, unpalatable and mixed solutions was analyzed using the taste-reactivity paradigm. Our results show that LPS decreased total fluid intake but did not change taste responses to unpalatable or palatable substances. However, LPS increased aversive reactions and decreased hedonic responses to mixed taste. These LPS-induced changes are interpreted as an increase in finickiness and are discussed in regard to their potential role in the adaptation of individuals to sickness. (c) 2005 Elsevier Inc. All rights reserved.