Artículo de revista
Aversive effect of tannic acid on drinking behavior in mice of an inbred strain: Potential animal model for assessing astringency
Fecha
2011Registro en:
Journal of Agricultural and Food Chemistry, Volumen 59, Issue 21, 2018, Pages 11744-11751
00218561
15205118
10.1021/jf2029972
Autor
Ramírez, Manuel
Toledo, Héctor
Obreque Slier, Elías
Peña Neira, Álvaro
López Solís, Remigio
Institución
Resumen
Astringency, an orosensory sensation associated with dietary tannins, contributes to food appetitiveness/aversiveness. However, astringency perception varies greatly among individuals. This study examined whether genetically homogeneous naïve mice display appetitiveness/aversiveness when provided with tannin-containing drink solutions. Ingestion of serial dilutions of tannic acid (TA) by inbred mice (A/Snell) was assessed by a one-bottle preference test. Drink intake was far predominant at night (circadian rhythm). TA concentration-dependently inhibited daily drink consumption. Overnight consumption of TA solutions (range = 0.5-8 g/L) decreased linearly to zero during the first night and was recovered significantly during subsequent nights. TA also inhibited drink consumption in another two inbred mouse strains. The protein fraction of saliva collected from naive mice was markedly reactive with TA at the concentrations shown to affect drink consumption. Thus, testing for drink ingestio