Role of gustation in the recognition of oleate and triolein in anosmic rats

Recent studies suggest a chemical perception of dietary fat in the oral cavity. To examine the role of gustation for the recognition of oleate and triolein, very short-term (5-min), two-bottle preference tests were conducted in anosmic rats. To minimize the effects of olfaction, texture and postinge...

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Bibliographic Details
Published in:Physiology & behavior 2003-04, Vol.78 (4), p.579-583
Main Authors: Fukuwatari, Tsutomu, Shibata, Katsumi, Iguchi, Kaori, Saeki, Tomoko, Iwata, Akiko, Tani, Kaori, Sugimoto, Etsuro, Fushiki, Tohru
Format: Article
Language:English
Subjects:
Animals
Astringents
Avoidance Learning - drug effects
Biological and medical sciences
Chemosensory stimulus
Cues
Dietary Fats - pharmacology
Discrimination (Psychology) - drug effects
Eating - physiology
Fat
Fundamental and applied biological sciences. Psychology
Gustatory cue
Long-chain fatty acid
Male
Oleic Acid - pharmacology
Olfaction Disorders - chemically induced
Olfaction Disorders - psychology
Olfactory system and olfaction. Gustatory system and gustation
Preference
Rats
Rats, Wistar
Smell - physiology
Taste - drug effects
Triglyceride
Triolein - pharmacology
Vertebrates: nervous system and sense organs
Zinc Sulfate
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Summary:Recent studies suggest a chemical perception of dietary fat in the oral cavity. To examine the role of gustation for the recognition of oleate and triolein, very short-term (5-min), two-bottle preference tests were conducted in anosmic rats. To minimize the effects of olfaction, texture and postingestive effects, rats were rendered anosmic with intranasal zinc sulfate, test substances were suspended in 0.3% xanthan gum solution and test fluids were offered for 5 min. Rats preferred oleate fluid but not triolein fluid to the control of 0.3% xanthan gum solution. The preference threshold for oleate in the rat oral cavity was between 0.2% and 0.5%. In the two-bottle preference tests between oleate and triolein, rats preferred oleate fluid to triolein fluid, showing discrimination of oleate and triolein. The results suggest that rat recognizes oleate by a gustatory cue and that fatty acid but not triglyceride is important for gustatory recognition of fat.
ISSN:0031-9384
1873-507X
DOI:10.1016/S0031-9384(03)00037-4