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西非黑猩猩(Pan troglodytes verus)对五种与食物相关的糖类的味觉反应。

Taste responsiveness of Western chimpanzees (Pan troglodytes verus) to five food-associated saccharides.

作者信息

Norlén Ellen, Sjöström Desirée, Hjelm Madeleine, Hård Therese, Laska Matthias

机构信息

IFM Biology, Linköping University, 581 83, Linköping, Sweden.

Borås Zoo, 501 13, Borås, Sweden.

出版信息

Primates. 2019 Jan;60(1):29-39. doi: 10.1007/s10329-018-0697-0. Epub 2018 Nov 15.

Abstract

Using a two-bottle choice test of short duration, we determined taste preference thresholds for sucrose, fructose, glucose, lactose, and maltose in three Western chimpanzees (Pan troglodytes verus). Further, we assessed relative preferences for these five saccharides when presented at equimolar concentrations and determined taste preference difference thresholds for sucrose, that is, the smallest concentration difference at which the chimpanzees display a preference for one of the two options. We found that the chimpanzees significantly preferred concentrations as low as 20 mM sucrose, 40 mM fructose, and 80 mM glucose, lactose, and maltose over tap water. When given a choice between all binary combinations of these five saccharides presented at equimolar concentrations of 100, 200, and 400 mM, respectively, the animals displayed significant preferences for individual saccharides in the following order: sucrose > fructose > glucose = maltose = lactose. The taste difference threshold for sucrose, expressed as Weber ratio (ΔI/I), was 0.3 and 0.4, respectively, at reference concentrations of 100 and 200 mM. The taste sensitivity of the chimpanzees to the five saccharides falls into the same range found in other primate species. Remarkably, their taste preference thresholds are similar, and with two saccharides even identical, to human taste detection thresholds. The pattern of relative taste preferences displayed by the chimpanzees was similar to that found in platyrrhine primates and to the pattern of relative sweetness as reported by humans. Taken together, the results of the present study are in line with the notion that taste sensitivity for food-associated carbohydrates may correlate positively with phylogenetic relatedness. Further, they support the notion that relative preferences for food-associated carbohydrates, but not taste difference thresholds, may correlate with dietary specialization in primates.

摘要

通过一项短期的双瓶选择测试,我们测定了三只西部黑猩猩(Pan troglodytes verus)对蔗糖、果糖、葡萄糖、乳糖和麦芽糖的味觉偏好阈值。此外,我们评估了这五种糖类在等摩尔浓度下的相对偏好,并确定了蔗糖的味觉偏好差异阈值,即黑猩猩对两种选择之一表现出偏好的最小浓度差异。我们发现,与自来水相比,黑猩猩显著偏好低至20 mM的蔗糖、40 mM的果糖以及80 mM的葡萄糖、乳糖和麦芽糖浓度。当分别以100、200和400 mM的等摩尔浓度提供这五种糖类的所有二元组合供其选择时,这些动物对各糖类表现出显著的偏好,顺序如下:蔗糖>果糖>葡萄糖=麦芽糖=乳糖。在100和200 mM的参考浓度下,蔗糖的味觉差异阈值以韦伯比率(ΔI/I)表示,分别为0.3和0.4。黑猩猩对这五种糖类的味觉敏感度与其他灵长类物种处于同一范围。值得注意的是,它们的味觉偏好阈值与人类的味觉检测阈值相似,甚至在两种糖类上完全相同。黑猩猩表现出的相对味觉偏好模式与阔鼻猴灵长类动物中发现的模式以及人类报告的相对甜度模式相似。综上所述,本研究结果符合这样一种观点,即对与食物相关的碳水化合物的味觉敏感度可能与系统发育相关性呈正相关。此外,它们支持这样一种观点,即对与食物相关的碳水化合物的相对偏好,而非味觉差异阈值,可能与灵长类动物的饮食特化相关。

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