Sugar and fat conditioned flavor preferences in C57BL/6J and 129 mice: oral and postoral interactions

Sclafani, Anthony; Glendinning, John I.

doi:10.1152/ajpregu.00176.2005

Cited by 113 publications

(133 citation statements)

References 27 publications

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“…However, our data do not exclude a contribution of GPR120 and/or GPR40-dependent postingestive signals to fat preference, although the short access test shows that postingestive cues are not the only driver of preference. Flavor preference can be conditioned in rodents by intragastric infusion of lipids, and repeated exposures to linoleic acid emulsions lead to increased preference, suggesting an important role for postingestive signals in the preference for fat (Sclafani and Glendinning, 2005;Sclafani et al, 2007a). GPR120 is expressed in the gut and mediates GLP-1 and CCK release in response to fatty acids (Hirasawa et al, 2005;Tanaka et al, 2008).…”

Section: Discussionmentioning

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: Discussionmentioning

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

“…Second, it is possible that post-oral response mechanisms indirectly stimulate feeding during long-term intake tests. This possibility is based on the observation that the positive postingestive actions of carbohydrates alone can stimulate robust intake in mammals (Sclafani, 2001;Sclafani and Glendinning, 2005).…”

Section: Caveatsmentioning

confidence: 99%

The hungry caterpillar: an analysis of how carbohydrates stimulate feeding inManduca sexta

Glendinning

Jerud

Reinherz

2007

Journal of Experimental Biology

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SUMMARY In most insects, the taste of carbohydrates stimulates an immediate appetitive response. The caterpillar of Manduca sexta is an exception to this general pattern. Despite eliciting a strong peripheral gustatory response, high concentrations of carbohydrates (e.g. glucose or inositol)stimulate the same intensity of biting as water during 2-min tests. We suspected that the lack of feeding stimulation reflected the fact that prior studies used single carbohydrates (e.g. sucrose), which M. sextawould rarely encounter in its host plants. We hypothesized that the feeding control system of M. sexta responds selectively to carbohydrate mixtures. To test this hypothesis, we ran three experiments. First, we stimulated the two taste sensilla that respond to carbohydrates (the lateral and medial styloconic) with a battery of carbohydrates. These sensilla responded exclusively to sucrose, glucose and inositol. Second, we determined the response properties of the carbohydrate-sensitive taste cells within both sensilla. We found that one class of carbohydrate-sensitive taste cell responded to sucrose, and two other classes each responded to glucose and inositol. Third, we examined the initial biting responses of caterpillars to disks treated with solutions containing single carbohydrates (sucrose, glucose or inositol) or binary mixtures of these carbohydrates. The only solutions that stimulated sustained biting were those that activated all three classes of taste cell (i.e. sucrose+inositol or sucrose+glucose). We propose that the brain of M. sexta monitors input from the different classes of carbohydrate-sensitive taste cell, and generates protracted feeding responses only when all three classes are activated.

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“…For example, intragastric and hepatic portal glucose infusions were shown to condition flavor preferences in rats (29,38). Intragastric carbohydrate infusions also condition flavor preferences in mice (31,32). Although systemic intravenous glucose administration has rewarding properties in hungry animals under certain conditions (7,8), it was not effective to condition flavor preferences (14,38).…”

Section: Amino Acid Metabolism and Intakementioning

confidence: 99%

Differences in postingestive metabolism of glutamate and glycine between C57BL/6ByJ and 129P3/J mice

Hong

Bachmanov

2007

Physiological Genomics

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Amino acids are essential nutrients for living organisms. There are genetic differences in voluntary consumption of amino acids among mouse strains. In two-bottle preference tests, C57BL/6ByJ (B6) mice consume more glutamate (Glu) and glycine (Gly) solutions than do 129P3/J (129) mice. To examine the role of postingestive metabolism of these amino acids in regulation of their intake, we compared metabolism of orally administered Glu and Gly in B6 and 129 mice. After administration of Glu, there were increases in circulating glucose and insulin in B6 mice, whereas 129 mice had elevated blood alanine and body temperature. After ingestion of Gly, B6 mice had increases in blood glucose, whereas there was an elevation of body temperature in 129 mice. These data suggest that B6 mice preferentially convert ingested Glu and Gly to glucose in contrast to 129 mice, which preferentially use them for thermogenesis. This study strongly supports the hypothesis that the metabolic fate of a nutrient plays an important regulatory role in control of its intake. This is the first detailed study of mouse strain differences in amino acid metabolism. Keywords gluconeogenesis; thermogenesis; blood glucose; insulin; liver AMINO ACIDS ARE ESSENTIAL to all live organisms. They serve primarily as building blocks of protein but also play many important roles in a free form [e.g., glutamic acid (Glu) and glycine (Gly) are neurotransmitters]. The major source of amino acids for animals is protein contained in ingested food. Once ingested proteins are hydrolyzed by digestive proteases, released amino acids are extensively metabolized in the small intestine (3,13,28,46). Absorbed amino acids are transported by circulation to various tissues for protein synthesis. Amino acids not used for protein synthesis are usually metabolized by the liver, where they either serve as a source of energy or are converted to glucose or ketones (5). Amino acids usually provide ~10% of the energy requirement in normal adult humans. If carbohydrate intake is insufficient or carbohydrates cannot be metabolized (e.g., because of diabetes mellitus), amino acids become a more important energy source.Not all amino acids are metabolized the same way. For example, ingested Glu is extensively metabolized in the small intestine into CO 2 , lactate, glutathione, glutamine (Gln), alanine (Ala), and several other amino acids (28,46). Under normal conditions, e.g., after consumption of proteins or monosodium glutamate (MSG) mixed with food, blood Glu does not rise because of its utilization in the intestine and liver (28,35 increase under artificial experimental conditions, when large amounts of concentrated water solutions of Glu are administered to the digestive tract. Ingested Gly is metabolized by the intestine to a lesser degree compared with Glu (46). It is used for intestinal protein synthesis and serves as an energy source and a precursor for glutathione synthesis. Dietary Glu or Gly that is not metabolized in the intestine is released into the circulation, mos...

show abstract

Sugar and fat conditioned flavor preferences in C57BL/6J and 129 mice: oral and postoral interactions

Cited by 113 publications

References 27 publications

Taste Preference for Fatty Acids Is Mediated by GPR40 and GPR120

Taste Preference for Fatty Acids Is Mediated by GPR40 and GPR120

The hungry caterpillar: an analysis of how carbohydrates stimulate feeding inManduca sexta

Differences in postingestive metabolism of glutamate and glycine between C57BL/6ByJ and 129P3/J mice

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