Preference for Dried Bonito Broth in Olfactory-Blocked or Taste Nerve-Sectioned Mice in the Two-Bottle Choice Test

• Published in: Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2008-11, Vol.72 (11), p.2840-2846
• Main Authors: KAWASAKI, Hiroya, YAMADA, Atsuko, FUSE, Ryota, FUSHIKI, Tohru
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; Chorda Tympani Nerve - physiology; Chorda Tympani Nerve - surgery; chorda tympani nerve section; dried bonito broth; Food Preferences - physiology; Fundamental and applied biological sciences. Psychology; Glossopharyngeal Nerve - physiology; Glossopharyngeal Nerve - surgery; glossopharyngeal nerve section; Male; Mice; Mice, Inbred ICR; Nose - physiopathology; Olfaction Disorders - chemically induced; Olfaction Disorders - physiopathology; olfactory blockade; Perciformes; Smell; Taste; two-bottle preference test; Water; Zinc Sulfate - administration & dosage; Zinc Sulfate - toxicity
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.80300

We investigated how gustatory and olfactory information contributes to the preference for dried bonito broth in mice. In the two-bottle preference test, intact mice consumed dried bonito broth in preference to water or an amino acid-nucleotide (AN) solution containing the same concentration of amino acids and nucleotides as that in dried bonito broth. It was observed that mice with transected bilateral chorda tympani (CT) nerves, those with transected bilateral glossopharyngeal (GL) nerves, and those that were intranasally administered with zinc sulfate preferred dried bonito broth to water. Zinc sulfate was used to produce a temporary loss of olfaction. In the two-bottle preference test with dried bonito broth and an AN solution, the preference for the former was reduced in mice with transected bilateral GL nerves and in those with an olfactory blockade, but not in mice with transected bilateral CT nerves. These results suggest that dried bonito broth was preferred over the AN solution, and that simultaneous inputs from olfaction and the GL nerve contributed to this preference.