Palatability profile in spontaneously hypertensive rats

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorPereira, Emilson Donizete-
Autor(es): dc.creatorDe Luca, Laurival A.-
Autor(es): dc.creatorMenani, José Vanderlei-
Autor(es): dc.creatorAndrade, Carina Aparecida Fabrício-
Data de aceite: dc.date.accessioned2025-08-21T22:10:49Z-
Data de disponibilização: dc.date.available2025-08-21T22:10:49Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2022-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1093/chemse/bjad013-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/249968-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/249968-
Descrição: dc.descriptionThe spontaneously hypertensive rats (SHRs) have enhanced palatability for NaCl taste as measured by the increased number of hedonic versus aversive responses to intraoral infusion (1 mL/1 min) of 0.3 M NaCl, in a taste reactivity test in euhydrated condition or after 24 h of water deprivation + 2 h of partial rehydration (WD-PR). SHRs also ingested more sucrose than normotensive rats, without differences in quinine hydrochloride intake. Here, we investigated the palatability of SHRs (n = 8–10) and normotensive Holtzman rats (n = 8–10) to sucrose and quinine sulphate infused intraorally in the same conditions that NaCl palatability was increased in SHRs. SHRs had similar number of hedonic responses to 2% sucrose in euhydrated condition (95 ± 19) or after WD-PR (142 ± 25), responses increased when compared with normotensive rats in euhydrated condition (13 ± 3) or after WD-PR (21 ± 6). SHRs also showed increased number of aversive responses to 1.4 mM quinine sulphate compared with normotensive rats, whether in euhydrated condition (86 ± 6, vs. normotensive: 54 ± 7) or after WD-PR (89 ± 9, vs. normotensive: 40 ± 9). The results suggest that similar to NaCl taste, sweet taste responses are increased in SHRs and resistant to challenges in bodily fluid balance. They also showed a more intense aversive response in SHRs to bitter taste compared with normotensives. This suggests that the enhanced response of SHRs to taste rewards does not correspond to a decreased response to a typical aversive taste.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionUniversidade Estadual Paulista-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionDepartment of Physiology and Pathology Dentistry School São Paulo State University—UNESP, SP-
Descrição: dc.descriptionDepartment of Physiology and Pathology Dentistry School São Paulo State University—UNESP, SP-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2015/20500-3-
Descrição: dc.descriptionFAPESP: 2022/04967-2-
Idioma: dc.languageen-
Relação: dc.relationChemical Senses-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectdehydration-
Palavras-chave: dc.subjecthypertension-
Palavras-chave: dc.subjectquinine-
Palavras-chave: dc.subjectsucrose-
Palavras-chave: dc.subjecttaste-
Título: dc.titlePalatability profile in spontaneously hypertensive rats-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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