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Chemoreception for an insoluble nonvolatile substance: starch taste?
1Monell Chemical Senses Center, Philadelphia, Pennsylvania 19104-3308.
The American Journal of Physiology
|January 1, 1991
Summary
Rats can detect the taste of starch, even when insoluble in water. This study reveals a novel chemoreception ability, challenging the assumption that insoluble substances are tasteless.
Area of Science:
- Neuroscience
- Animal Behavior
- Sensory Biology
Background:
- Insoluble substances like starch are typically considered tasteless.
- Understanding taste perception for diverse food components is crucial for animal nutrition and behavior.
Purpose of the Study:
- To investigate whether rats can detect and discriminate starch in aqueous solutions.
- To explore the potential sensory mechanisms underlying starch detection.
Main Methods:
- Rats were offered choices between starch-containing fluids and control fluids.
- Concentration-dependent preference tests were conducted (0.5% to 2% starch).
- The role of salivary alpha-amylase and potential impurities was assessed.
Main Results:
- Rats consistently preferred fluids containing starch over those without.
- Detection thresholds as low as 0.5% starch were observed across various plant sources.
- Preference was not linked to salivary amylase activity or fluid impurities.
Conclusions:
- Rats possess a chemosensory mechanism for detecting starch, independent of salivary amylase.
- This finding suggests a novel form of taste perception for insoluble carbohydrates.
- This ability may aid animals in identifying starch-rich food sources.