Bertino M, Beauchamp G K
Monell Chemical Senses Center, Philadelphia, PA 19104.
Physiol Behav. 1988;44(3):285-9. doi: 10.1016/0031-9384(88)90027-3.
Sprague-Dawley rats drink mild salt (NaCl) solutions in preference to plain water. In contrast, rats of this strain are less likely to show preferences when salt is tested in food. Others have established that rats of the spontaneously hypertensive strain (SHR) have greater preferences for salt water than do their normotensive counterparts (WKY). The question addressed in the present research was whether SHR rats would show an enhanced salted food preference when compared with WKY rats. SHR and WKY rats were given choices between a variety of salted and unsalted foods. When tested with potato chips, no major strain differences in salt preferences were observed; depending on concentrations, rats ate either equal amounts of salted and unsalted chips or avoided salted chips. However, when tested with liquid milk products (heavy cream and half & half), SHR rats showed both higher salt preferences and consumed more salt. The SHR actually preferred these products salted, whereas the WKY rats, like Sprague-Dawley rats, never ate more salted milk than plain milk. When tested with skim milk, SHR and WKY did not differ; both preferred the milk salted. In order to test the effect of physical state (or texture) upon salt preference, the skim milk was gelled. Salt preferences of the SHR rats fell to 50% whereas the salt preferences of the WKY rats remained unchanged.
斯普拉格-道利大鼠更喜欢饮用淡盐（氯化钠）溶液而非纯水。相比之下，当在食物中测试盐时，该品系的大鼠不太可能表现出偏好。其他人已经证实，自发性高血压品系（SHR）的大鼠比其血压正常的同品系大鼠（WKY）对盐水有更强的偏好。本研究探讨的问题是，与WKY大鼠相比，SHR大鼠是否会表现出对咸味食物更强的偏好。给SHR和WKY大鼠提供各种咸食和无盐食物以供选择。在用薯片进行测试时，未观察到盐偏好方面的主要品系差异；根据浓度不同，大鼠要么食用等量的咸薯片和无盐薯片，要么避开咸薯片。然而，在用液态奶制品（浓奶油和半奶半奶油）进行测试时，SHR大鼠表现出更高的盐偏好且摄入了更多的盐。SHR实际上更喜欢这些加盐的产品，而WKY大鼠，就像斯普拉格-道利大鼠一样，从未食用过比纯牛奶更多的加盐牛奶。在用脱脂牛奶进行测试时，SHR和WKY没有差异；两者都更喜欢加盐的牛奶。为了测试物理状态（或质地）对盐偏好的影响，将脱脂牛奶制成凝胶状。SHR大鼠的盐偏好降至50%，而WKY大鼠的盐偏好保持不变。
