Role of olfaction in the formation of preference for high-fat foods in mice
Role of olfaction in the formation of preference for high-fat foods in mice
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DOI：
10.1016/0031-9384(95)02086-1
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发表时间：
1996-03-01
影响因子：
2.9
通讯作者：
Antill, RW
中科院分区：
文献类型：
--
作者：
Kinney, NE;Antill, RW
雄性白化病小鼠在家庭笼中分别食用高脂和低脂食物混合物4天。然后将小鼠分成三组，并进行选择测试，所有组都表现出对高脂肪食物混合物的明显偏好。其中一组进行双侧嗅神经切断术。术后第7天，各组进行二次选择测验。嗅觉神经切除的小鼠（嗅觉缺失的）没有表现出偏好，而两个对照组的高脂肪食物偏好增强。然而，在手术后21天，神经切除的小鼠恢复了对高脂肪食物的偏好。老鼠对许多高脂肪食物的偏好似乎需要嗅觉。这与早期报道嗅觉神经被切除的嗅觉小鼠在嗅觉缺失时失去新食物效应的工作很好地一致，并指出嗅觉在形成对许多高脂肪食物的偏好方面发挥了重要作用。
Male albino mice were given access to both high- and low-fat food mixtures in the home cage for 4 days. Mice were then divided into three groups and given a choice test in which all groups demonstrated a significant preference for the high-fat food mixture. One group was then bilaterally olfactory nerve sectioned. Seven days following surgery, all groups were given a second choice test. Olfactory nerve-sectioned mice (while anosmic) showed no preference, whereas high-fat food preference in the two control groups strengthened. However, high-fat food preference returned to recovered nerve-sectioned mice by 21 days postsurgery. It appears that preference for many high-fat foods in mice requires olfaction. This is in good agreement with earlier work that reported the loss of the novel food effect in olfactory nerve-sectioned mice while anosmic, and points to an important role for olfaction in the formation of preference for many high-fat foods.