| First Author | Glendinning JI | Year | 2020 |
| Journal | Am J Physiol Regul Integr Comp Physiol | Volume | 318 |
| Issue | 5 | Pages | R901-R916 |
| PubMed ID | 32160005 | Mgi Jnum | J:293969 |
| Mgi Id | MGI:6450626 | Doi | 10.1152/ajpregu.00340.2019 |
| Citation | Glendinning JI, et al. (2020) Olfaction contributes to the learned avidity for glucose relative to fructose in mice. Am J Physiol Regul Integr Comp Physiol 318(5):R901-R916 |
| abstractText | When offered glucose and fructose solutions, rodents consume more glucose solution because it produces stronger postoral reinforcement. Intake of these sugars also conditions a higher avidity for glucose relative to fructose. We asked which chemosensory cue mediates the learned avidity for glucose. We subjected mice to 18 days of sugar training, offering them 0.3, 0.6, and 1 M glucose and fructose solutions. Before and after training, we measured avidity for 0.3 and 0.6 M glucose and fructose in brief-access lick tests. First, we replicated prior work in C57BL/6 mice. Before training, the mice licked at a slightly higher rate for 0.6 M fructose; after training, they licked at a higher rate for 0.6 M glucose. Second, we assessed the necessity of the glucose-specific ATP-sensitive K(+) (KATP) taste pathway for the learned avidity for glucose, using mice with a nonfunctional KATP channel [regulatory sulfonylurea receptor (SUR1) knockout (KO) mice]. Before training, SUR1 KO and wild-type mice licked at similar rates for 0.6 M glucose and fructose; after training, both strains licked at a higher rate for 0.6 M glucose, indicating that the KATP pathway is not necessary for the learned discrimination. Third, we investigated the necessity of olfaction by comparing sham-treated and anosmic mice. The mice were made anosmic by olfactory bulbectomy or ZnSO4 treatment. Before training, sham-treated and anosmic mice licked at similar rates for 0.6 M glucose and fructose; after training, sham-treated mice licked at a higher rate for 0.6 M glucose, whereas anosmic mice licked at similar rates for both sugars. This demonstrates that olfaction contributes significantly to the learned avidity for glucose. |
