Tordoff M G, Tepper B J, Friedman M I
Monell Chemical Senses Center, Philadelphia, PA 19104.
Physiol Behav. 1987;41(5):481-7. doi: 10.1016/0031-9384(87)90084-9.
Free-feeding normal and streptozotocin-diabetic rats were allowed to drink 10 ml of 35% glucose solution or an equicaloric 15% corn oil emulsion during the 1st hr of the dark period. While the drinks were available, the rats ate food that contained distinctive flavors such that a particular flavor was always associated with a particular drink. It was found that relative to a control flavored food given without a nutritive drink, (1) flavored food consumed with a glucose solution was preferred by normal rats but avoided by diabetic rats, and (2) flavored food consumed with an oil emulsion was preferred by both normal and diabetic rats. When given a choice between one flavored food paired with drinking glucose and another flavored food paired with drinking oil, normal rats showed no preference but diabetic rats preferred the oil-paired flavored food. These results can best be explained by consideration of the different ability of normal and diabetic rats to oxidize glucose.
在黑暗期的第1小时，让自由进食的正常大鼠和链脲佐菌素诱导的糖尿病大鼠饮用10毫升35%的葡萄糖溶液或等热量的15%玉米油乳剂。在提供饮品期间，大鼠食用含有独特风味的食物，使得特定的风味总是与特定的饮品相关联。结果发现，相对于不搭配营养饮品给予的对照风味食物，（1）与葡萄糖溶液一起食用的风味食物，正常大鼠喜欢而糖尿病大鼠则避开；（2）与油乳剂一起食用的风味食物，正常大鼠和糖尿病大鼠都喜欢。当在一种与饮用葡萄糖配对的风味食物和另一种与饮用油配对的风味食物之间进行选择时，正常大鼠没有偏好，但糖尿病大鼠更喜欢与油配对的风味食物。考虑到正常大鼠和糖尿病大鼠氧化葡萄糖的能力不同，这些结果能得到最好的解释。
