Sclafani A, Thompson B, Smith J C
Department of Psychology, Brooklyn College and The Graduate School, City University of New York, 11210, USA.
Physiol Behav. 1998 Feb 15;63(4):499-503. doi: 10.1016/s0031-9384(97)00478-2.
Prior work indicates that rats prefer a mixture of sucrose and maltodextrin to either carbohydrate alone. The present experiment examined whether a sucrose + maltodextrin (S + M) mixture also increases total fluid intake as does saccharin + carbohydrate mixtures. In 23 h/day, one-bottle tests male rats consumed more of a 1% sucrose + 1% maltodextrin mixture than they did of either 2% sucrose or 2% maltodextrin. Adding 0.2% saccharin to the S + M mixture further stimulated consumption. The rats overconsumed the mixture solutions primarily by increasing bout size. In two-bottle choice tests the rats strongly preferred the S + M mixture to the 2% sucrose and 2% maltodextrin solutions and showed a nonreliable preference for the S + M + saccharin mixture to the S + M mixture. The palatability of the S + M mixture is thought to be related to the activation of separate "sweet" and "maltodextrin" tastes.
先前的研究表明，相比于单独的任何一种碳水化合物，大鼠更喜欢蔗糖和麦芽糊精的混合物。本实验研究了蔗糖 + 麦芽糊精（S + M）混合物是否也像糖精 + 碳水化合物混合物那样增加总液体摄入量。在每天23小时的单瓶测试中，雄性大鼠摄入1%蔗糖 + 1%麦芽糊精混合物的量比它们摄入2%蔗糖或2%麦芽糊精的量更多。向S + M混合物中添加0.2%的糖精进一步刺激了摄入量。大鼠主要通过增加单次饮用量来过度摄入混合溶液。在双瓶选择测试中，大鼠强烈偏好S + M混合物而非2%蔗糖和2%麦芽糊精溶液，并且对S + M + 糖精混合物相对于S + M混合物表现出不太稳定的偏好。S + M混合物的适口性被认为与单独的“甜味”和“麦芽糊精味”的激活有关。
