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Am J Physiol Regul Integr Comp Physiol (April 21, 2005). doi:10.1152/ajpregu.00176.2005
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Submitted on March 11, 2005
Accepted on April 19, 2005

Sugar and Fat Conditioned Flavor Preferences in C57BL/6J and 129 Mice: Oral and Postoral Interactions

Anthony Sclafani1* and John I Glendinning2

1 Psychology, Brooklyn College of CUNY, Brooklyn, NY, USA
2 Biological Sciences, Barnard College, Columbia University, New York, NY, USA

* To whom correspondence should be addressed. E-mail: Asclafani{at}gc.cuny.edu.

C57BL/6J (B6) mice consume more sugar and fat solutions than do 129 mice in 24-h preference tests. Previous studies have attributed this observation to strain differences in taste responsiveness to these nutrients. Here, we tested the hypothesis that differences in postingestive responsiveness contribute to the strain differences. In Experiments 1, B6 and 129 mice were trained to associate consumption of a flavored solution (CS+) with intragastric (IG) infusions of 16% sucrose and a different flavored solution (CS-) with IG water infusions (22 h/day). They were then retrained with new flavors paired with IG infusions of 5.6% soybean oil and water. Although both strains developed preferences for the nutrient-paired CS+ solutions, the B6 mice displayed significantly stronger preferences. The B6 mice consumed more CS+ during training, which may have contributed to their enhanced preference. In a second experiment, training intakes were equated by giving B6 and 129 mice "isosweet" CS solutions prepared with different amounts of sucrose and saccharin. The B6 and 129 mice consumed more of the sugar or fat paired CS+ than the water-paired CS- during training. The two strains also displayed equally strong preferences for the CS+ over CS- in choice tests, indicating that they had similar postingestive responsiveness to the sucrose and soybean oil. We propose that B6 mice consume more sugar and fat than 129 mice because their stronger orosensory response stimulates greater intake, which leads to greater stimulation of postingestive nutrient detectors and further enhancement of consumption.




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