Preference for corn oil in olfactory-blocked mice in the conditioned place preference test and the two-bottle choice test

Takeda, Masami; Sawano, Shoko; Imaizumi, Masahiro; Fushiki, Tohru

doi:10.1016/s0024-3205(01)01180-8

Cited by 96 publications

(66 citation statements)

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“…There is mounting evidence that oral fat also activates the gustatory system, in addition to the trigeminal and olfactory systems. In short access tests, anosmic and intact rodents prefer oils to xantham gum, which mimics the texture of oil (Takeda et al, 2001;Fukuwatari et al, 2003), and humans can taste long chain free fatty acids even when olfaction is eliminated by using a nose clip and the specific texture of fatty acids is masked by diluting them in viscous solutions (Chale-Rush et al, 2007). Gustatory nerve transection impairs fatty acid detection and/or preference in rats and mice (Stratford et al, 2006;Pittman et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Taste Preference for Fatty Acids Is Mediated by GPR40 and GPR120

Cartoni¹,

Yasumatsu²,

Ohkuri³

et al. 2010

Journal of Neuroscience

357

308

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The oral perception of fat has traditionally been considered to rely mainly on texture and olfaction, but recent findings suggest that taste may also play a role in the detection of long chain fatty acids. The two G-protein coupled receptors GPR40 (Ffar1) and GPR120 are activated by medium and long chain fatty acids. Here we show that GPR120 and GPR40 are expressed in the taste buds, mainly in type II and type I cells, respectively. Compared with wild-type mice, male and female GPR120 knock-out and GPR40 knock-out mice show a diminished preference for linoleic acid and oleic acid, and diminished taste nerve responses to several fatty acids. These results show that GPR40 and GPR120 mediate the taste of fatty acids.

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Section: Introductionmentioning

confidence: 99%

Taste Preference for Fatty Acids Is Mediated by GPR40 and GPR120

Cartoni¹,

Yasumatsu²,

Ohkuri³

et al. 2010

Journal of Neuroscience

357

308

View full text Add to dashboard Cite

show abstract

“…Before and after behavioral testing, olfactory sensitivity was evaluated functionally by a potato chip localization test, slightly modified from previously described methods. 17) In brief, a 22-h food-deprived mouse, which had been exposed to the potato chip test in advance to avoid neophobia, was placed in a test cage (182 Â 260 Â 128 mm) with flooring made of a thin layer of nesting paper chips. Under the paper chips one fragment of a potato chip was buried, and the latency in finding the potato chip was measured.…”

Section: Methodsmentioning

confidence: 99%

Effects of Aroma Components from Oxidized Olive Oil on Preference

Nakano¹,

Kubo²,

Matsumura³

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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“…The olfactory blockade operation was performed according to the detailed in the previous reports. 6,11) Briefly, 24 mice were assigned saline-and zinc-treated groups and housed under the conditions just described. The experimental mice were administered with an anosmia-inducing infusion of ZnSO 4 .…”

Section: Methodsmentioning

confidence: 99%

“…However, zinc-treated mice showed no preference for corn oil. 6) Mice have demonstrated a preference for apple juice over orange juice, this being abrogated by olfactory bulbectomy. 7) These data imply that preferences for these palatable foods were mediated by both olfactory and nonolfactory cues.…”

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confidence: 99%

Preference for Dried Bonito Broth in Olfactory-Blocked or Taste Nerve-Sectioned Mice in the Two-Bottle Choice Test

Kawasaki

Yamada

Fuse

et al. 2008

Bioscience, Biotechnology, and Biochemistry

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We investigated how gustatory and olfactory information contributes to the preference for dried bonito broth in mice. In the two-bottle preference test, intact mice consumed dried bonito broth in preference to water or an amino acid-nucleotide (AN) solution containing the same concentration of amino acids and nucleotides as that in dried bonito broth. It was observed that mice with transected bilateral chorda tympani (CT) nerves, those with transected bilateral glossopharyngeal (GL) nerves, and those that were intranasally administered with zinc sulfate preferred dried bonito broth to water. Zinc sulfate was used to produce a temporary loss of olfaction. In the two-bottle preference test with dried bonito broth and an AN solution, the preference for the former was reduced in mice with transected bilateral GL nerves and in those with an olfactory blockade, but not in mice with transected bilateral CT nerves. These results suggest that dried bonito broth was preferred over the AN solution, and that simultaneous inputs from olfaction and the GL nerve contributed to this preference.

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Preference for corn oil in olfactory-blocked mice in the conditioned place preference test and the two-bottle choice test

Cited by 96 publications

References 0 publications

Taste Preference for Fatty Acids Is Mediated by GPR40 and GPR120

Taste Preference for Fatty Acids Is Mediated by GPR40 and GPR120

Effects of Aroma Components from Oxidized Olive Oil on Preference

Preference for Dried Bonito Broth in Olfactory-Blocked or Taste Nerve-Sectioned Mice in the Two-Bottle Choice Test

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