2011 Volume 106 Issue 10 Pages 675-686
We previously reported that some physiological factors besides oral stimulation are important for Sake preference. In this paper, we show the effects of Sake components on Sake physiological preference and blood glucose levels coinciding with Sake intake in mice. To identify the Sake components involved in the physiological preference, the relationships between the order of preference for five Sake and various Sake components levels were analyzed and a CE-TOFMS analysis of three Sake was performed. Suggested possible components involved in the Sake palatability were added to Sake and their preferences were tested in a two-bottle choice test in mice. As a result, glucose, Lys, and His increased the Sake preference and Gln, octanoic acid, pyruvic acid, and isoamyl acetate decreased that. However, the sole addition of Lys or His did not increase the Sake palatability in other cases; this indicated that the choice of Sake was based on more than one ingredient. The effect of Sake administration on blood glucose was tested, and a higher level of blood glucose was observed in mice administered with preferable Sake and unpreferable Sake with Lys added than for unpreferable Sake, suggesting a correlation between Sake physiological preference and high blood glucose levels.
