Abstract
We investigated how preferred and nonpreferred tastes influence the disposition of fat. Adult male Sprague Dawley rats were infused with 5 ml of 20% intralipid through an intragastric catheter and with 0.3 ml of a taste solution through an intraoral catheter. At 120 min postinfusion, plasma concentrations of fat fuels (triglycerides and non-esterified fatty acids) were either unchanged or slightly higher after rats tasted a preferred sweet taste solution (0.125% saccharin +3% glucose) than after they tasted water. They were markedly lower after rats tasted a non-preferred solution–either a bitter solution (0.15% quinine hydrochloride) or a sweet solution that had previously been the conditioned stimulus for lithium-induced taste aversion. The distribution of 14C-triolein mixed with the gastric load was determined at 4 h postinfusion. Rats that received a non-preferred bitter taste had significantly more 14C remaining in the stomach than did those that received a preferred sweet taste. These results suggest that taste hedonics–either unconditioned or conditioned aversive tastes–influence fat disposition by altering gastric emptying.
Highlights
Elevated plasma triglyceride levels have well-established links with chronic diseases such as obesity, insulin resistance and cardiovascular disease [1,2]
Experiment 1: Hedonically Aversive Taste Decreases Blood Fat Concentrations In Experiment 1, we examined whether sweet taste influenced the disposition of intragastrically infused fat
We demonstrate here that the hedonic value of a taste can affect the disposition of an intragastric fat load
Summary
Elevated plasma triglyceride levels have well-established links with chronic diseases such as obesity, insulin resistance and cardiovascular disease [1,2]. Sweet taste and other orosensations elicit gastric emptying [13], digestive enzyme secretion [14], and insulin release [15,16,17]. These physiological responses, which are commonly referred to as cephalic phase responses [18,19], prepare the gut and other organs for the approaching absorption and distribution of nutrients
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