Title | Diabetic rats prefer glucose-paired flavors over fructose-paired flavors. |
Publication Type | Journal Article |
Year of Publication | 1997 |
Authors | Ackroff, K. [1], Sclafani A. [2], & Axen K. V. [3] |
Journal | Appetite |
Volume | 28 |
Issue | 1 |
Pagination | 73-83 |
Date Published | 1997 Feb |
Keywords | Animals [4], Diabetes Mellitus, Experimental [5], Female [6], Food Preferences [7], Fructose [8], Glucose [9], Insulin [10], Rats [11], Reinforcement (Psychology) [12], Streptozocin [13], Taste [14], 味觉生理 [15], 食物选择 [16] |
Abstract | Prior studies indicate that glucose has a more potent postingestive reinforcing effect than fructose. The role of insulin in this effect was examined by comparing sugar-conditioned flavor preferences in normal and streptozotocin-diabetic rats. In Experiment 1, diabetic rats, like normal rats, preferred a cue flavor that had been mixed into 8% glucose solution over a flavor mixed with 8% fructose. Both taste and postingestive properties of glucose may have contributed to this preference. Experiment 2 evaluated postingestive reinforcement by pairing cue flavors with intragastric infusions of glucose and fructose. Both diabetics and normals acquired a preference for the flavor paired with intragastric 16% glucose infusions over the flavor paired with 16% fructose infusions although the preference was somewhat smaller in the diabetic rats. Taken together, the results indicate that a normal insulin secretory response to glucose is not required for glucose-conditioned flavor preference. The diabetic rats' reduced flavor preference in Experiment 2 suggests that insulin may play some role in glucose conditioning although this may be secondary to alterations in gastrointestinal motility characteristic of diabetic animals. |
Alternate Journal | Appetite |
Links:
[1] http://www.hisynergi.com/en/literature/author/305
[2] http://www.hisynergi.com/en/literature/author/294
[3] http://www.hisynergi.com/en/literature/author/313
[4] http://www.hisynergi.com/en/literature/keyword/1
[5] http://www.hisynergi.com/en/literature/keyword/388
[6] http://www.hisynergi.com/en/literature/keyword/162
[7] http://www.hisynergi.com/en/literature/keyword/8
[8] http://www.hisynergi.com/en/literature/keyword/350
[9] http://www.hisynergi.com/en/literature/keyword/121
[10] http://www.hisynergi.com/en/literature/keyword/389
[11] http://www.hisynergi.com/en/literature/keyword/345
[12] http://www.hisynergi.com/en/literature/keyword/348
[13] http://www.hisynergi.com/en/literature/keyword/390
[14] http://www.hisynergi.com/en/literature/keyword/4
[15] http://www.hisynergi.com/en/literature/keyword/356
[16] http://www.hisynergi.com/en/literature/keyword/262