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首页> 外文期刊>Pharmacology, Biochemistry and Behavior >Flavor quality and ethanol concentration affect ethanol-conditioned flavor preferences.
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Flavor quality and ethanol concentration affect ethanol-conditioned flavor preferences.

机译：风味品质和乙醇浓度会影响乙醇调节的风味偏好。

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摘要

A previous report showed that outbred rats acquired preferences for a sweetened conditioned stimulus (CS) flavor paired with intragastric ethanol. To evaluate the role of sweet taste in ethanol conditioning, this study compared training with sweetened and unsweetened flavors. In Experiment 1, nondeprived rats were trained to drink one flavored solution (CS+, e.g., grape) paired with intragastric infusion of 5% ethanol and another (CS-, e.g., cherry) paired with intragastric water on alternate days. The volume of ethanol solution infused was matched to the volume of flavored solution the rats consumed. The sweet group's flavors initially contained 0.2% saccharin, reduced to 0.1%, 0.05%, and 0% over days; the plain group's flavors were unsweetened. The sweet group drank more and self-infused more ethanol during training and its preference for the CS+ over the CS- (without saccharin) exceeded that of the plain group (75% versus 62%). Experiment 2 equated total ethanol intake in rats trained with two combinations of flavor quality and ethanol concentration. The Sweet5 group drank flavors with 0.2% saccharin throughout training and tests and received 5% ethanol when they drank CS+, while the Plain10 group drank unsweetened flavors and the CS+ was paired with 10% ethanol. Despite equal daily ethanol doses, the Sweet5 group strongly preferred the CS+ (89%) while the Plain10 group avoided it (31%). The two groups continued to show opposite CS+ preference profiles even when both were tested with sweet CS flavors and 10% ethanol infusions. Thus, sweet taste contributes to the development of ethanol-conditioned flavor preferences, and this effect is not explained by a simple enhancement of ethanol intake.
机译：先前的一份报告显示，近亲大鼠偏爱甜味条件刺激（CS）风味与胃内乙醇配对。为了评估甜味在乙醇调理中的作用，本研究将训练与甜味和不甜味进行了比较。在实验1中，训练非剥夺大鼠在隔日饮用一种调味溶液（CS +，例如葡萄）与5％乙醇的胃内输注配对，以及另一只（CS-，例如樱桃）与胃内水配对。注入的乙醇溶液的体积与大鼠消耗的调味溶液的体积相匹配。甜味组的口味最初包含0.2％的糖精，经过数天降低至0.1％，0.05％和0％。普通人的口味不甜。在训练过程中，甜味组喝了更多的乙醇，并自体注入了更多的乙醇，其对CS +的偏好超过了CS-（不含糖精），超过了普通组（75％比62％）。实验2等同于用两种口味质量和乙醇浓度组合训练的大鼠的总乙醇摄入量。在整个训练和测试中，Sweet5组均用0.2％的糖精喝香精，当他们喝CS +时会接受5％的乙醇，而Plain10组则喝不加糖的香精，而CS +与10％的乙醇配对。尽管每日乙醇剂量相等，Sweet5组强烈推荐CS +（89％），而Plain10组避免使用CS +（31％）。即使两组均使用甜味CS口味和10％乙醇注入进行了测试，两组仍继续显示出相反的CS +偏好曲线。因此，甜味有助于乙醇调节的风味偏好的发展，并且这种效果不能通过简单地增加乙醇摄入来解释。

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