日本生理学会大会発表要旨集
日本生理学会大会発表要旨集
セッションID: 1PIP-028
会議情報
マウスの味覚嗜好性獲得に関する神経基盤:扁桃体の役割
*宮本 武典船木 美穂藤原 宏子佐藤 亮平八十島 安伸
著者情報
キーワード: taste, preference, glucose, amygdala, phloridzin
会議録・要旨集 フリー

詳細
抄録
The neural mechanism of discriminative taste preference learning was examined using the modified procedure of flavor-postingestive consequence learning paradigm in C57BL/6 male mice. Mice under a food restriction schedule were given six two-bottle training sessions with the four exposures of 0.15 M sucrose (Suc) paired with intragastric (IG) 0.5 M Suc infusion and those of 5 mM saccharin (Sacch) paired with IG water infusion with an alternative sequence. The intake of Suc significantly increased with decreasing of that of Sacch, and the increasing of a preference for Suc was suppressed when the mice received the simultaneous IG infusion of 2 mM phloridzin dehydrate, a blocker of Na-glucose transporter at the intestine. Lesions of the amygdala with ibotenic acid impaired development of a preference for Suc. These results suggest that learned preference for Suc is mediated by the absorption of glucose produced from the injected sucrose at the intestine, and the amygdala plays a role in discriminative association of hedonically positive visceral signal of glucose with the sweet taste quality of Suc. [J Physiol Sci. 2007;57 Suppl:S138]
著者関連情報
© 2007 日本生理学会
前の記事 次の記事
feedback
Top