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

Abstract

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.

Effects of a Tea Cultivar “MK5601” on Behaviors and Hippocampal Neurotrophin-3 Levels in Middle-Aged Mice

“…Two-bottle preference test. To confirm the possible effects of flavor of the tea infusions on brain functions, the preferences were tested in separated mice (male C57BL/6J aged 12 mo, n5 11) in the two-bottle choice test, as described previously (19). The mice (3 or 4 mice per cage, 3 cages) that were never given any fluid except for water were first simultaneously administered with 5% sucrose and water for 10 min to train the mice for selective intake of the preferred fluid of the two presented in the two-bottle preference test.…”

The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect

“…The dashitaste solution was prepared according to analytical data 3) of powdered dried bonito broth obtained from Shimaya Co., Ltd. (Yamaguchi, Japan). In brief, NaCl (Nacalai Tesque, Inc., Kyoto, Japan), IMP (Tokyo Chemical Industry, Tokyo, Japan), GMP (Wako Pure Chemical industries, Ltd., Osaka, Japan), and 14 amino acids (L-Asparagine, L-Glutamic acid, L-Serine, Glycine, L-Histidine, L-Arginine, L-Threonine, L-Alanine, L-Proline, L-Tyrosine, L-Valine, L-Methionine, L-Isoleucine, and L-Leucine) were mixed similar to the reported analytical ratio of powdered dried bonito broth (powdered katsuobushi extract), and diluted with deionized water.…”

“…Kawasaki et al and Ackroff et al demonstrated that mice have preference for broth extracted from dried bonito in a two-bottle choice test. 3,4) Furthermore, Kawasaki et al performed a conditioned place preference test (CPP test), which is widely used to measure reinforcement effects of rewarded samples, 5) and reported that dextrin solution alone did not show a significant reinforcement effect. However, dextrin solution with natural dried bonito broth (BD) showed a significant reinforcement effect.…”