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Titolo:
The orosensory recognition of long-chain fatty acids in rats
Autore:
Tsuruta, M; Kawada, T; Fukuwatari, T; Fushiki, T;
Indirizzi:
KyotoJapan, Grad Sch Agr, Nutr Chem Lab, Div Appl Life Sci, Kyoto 6068502,Kyoto Univ Kyoto Japan 6068502 em Lab, Div Appl Life Sci, Kyoto 6068502, UnivFoodga Prefecture, Sch Human Cultures, Dept Life Style Studies, CourseUniv Shiga Prefecture Shiga Japan 5220041 ept Life Style Studies, Course
Titolo Testata:
PHYSIOLOGY & BEHAVIOR
fascicolo: 2, volume: 66, anno: 1999,
pagine: 285 - 288
SICI:
0031-9384(199904)66:2<285:TOROLF>2.0.ZU;2-9
Fonte:
ISI
Lingua:
ENG
Soggetto:
FLAVOR PREFERENCES; TRANSPORTER FAT; SMALL-INTESTINE; LINGUAL LIPASE; GLAND PROTEIN; TASTE; OIL; BINDING; CHEMORECEPTION; CARBOHYDRATE;
Keywords:
fat preference; chemosensory stimulus; long-chain fatty acid; rats; two-bottle preference test; oral cue;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Social & Behavioral Sciences
Life Sciences
Citazioni:
30
Recensione:
Indirizzi per estratti:
Indirizzo: Fushiki, T KyotoJapan, Grad Sch Agr, Nutr Chem Lab, Div Appl Life Sci, Kyoto 6068502, Kyoto Univ Kyoto Japan 6068502 Appl Life Sci, Kyoto 6068502,
Citazione:
M. Tsuruta et al., "The orosensory recognition of long-chain fatty acids in rats", PHYSL BEHAV, 66(2), 1999, pp. 285-288

Abstract

To determine the selectivity of long-chain fatty acid (LCFA) in the oral cavity, short-term (5 min) two-bottle tests were conducted in rats. Fifteen male Wistar rats were given oleic acid, linoleic acid, linolenic acid, and their derivatives. All compounds used were 99% pure. The concentration of test fluids was made 1% in 0.3% xanthan gum to minimize postingestive and textural effects. The rats preferred LCFA fluids to the control of 0.3% xanthan gum solution. The preference order of LCFA was linolenic acid > linoleicacid > oleic acid. Four LCFA derivatives (methyl oleate, oleyl alcohol, methyl linoleate, and linolyl alcohol), triolein, and capric acid were not preferred to LCFA, but LCFA derivatives were preferred to the control of xanthan gum solution. These studies suggest that rats select LCFA from olfactory or gustatory cues that are related to both the carbon chain and carboxylate group. (C) 1999 Elsevier Science Inc.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 18/09/20 alle ore 16:28:38