Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

How do non-nutritive sweeteners increase food intake?

M G Tordoff1

  • 1Monell Chemical Senses Center, Philadelphia, PA 19104.

Appetite
|January 1, 1988
PubMed
Summary

Rats drink 10-15% more food when given saccharin, driven by neural reflexes, osmotic factors, and learning. Sweet taste may boost food intake by promoting liver fuel storage and reducing oxidation.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Calcium taste preferences: genetic analysis and genome screen of C57BL/6J x PWK/PhJ hybrid mice.

Genes, brain, and behavior·2008
Same author

Licking for taste solutions by potassium-deprived rats: specificity and mechanisms.

Physiology & behavior·2008
Same author

Polymorphisms in the taste receptor gene (Tas1r3) region are associated with saccharin preference in 30 mouse strains.

The Journal of neuroscience : the official journal of the Society for Neuroscience·2004
Same author

Influence of the number of alcohol and water bottles on murine alcohol intake.

Alcoholism, clinical and experimental research·2003
Same author

NaCl consumption is attenuated in female KCNE1 null mutant mice.

Physiology & behavior·2001
Same author

Role of vagal afferent innervation in feeding and brain Fos expression produced by metabolic inhibitors.

Brain research·2001

Area of Science:

  • Physiology
  • Neuroscience
  • Metabolism

Background:

  • Sweet taste is a primary driver of food intake.
  • Understanding the physiological mechanisms behind taste-induced feeding is crucial for metabolic research.

Purpose of the Study:

  • To investigate the short-term effects of saccharin consumption on food intake in rats.
  • To explore the potential mechanisms, including neural and metabolic factors, mediating sweet taste-induced hyperphagia.

Main Methods:

  • Rats were provided with either saccharin solution or water.
  • Food intake was measured over a short-term period.
  • The study considered cephalic-phase neural reflexes, osmotic effects, and learning as contributing factors.

Main Results:

  • Rats consuming saccharin solution exhibited a 10-15% increase in food intake compared to controls.
  • This increase is attributed to a combination of cephalic-phase neural reflexes, favorable osmotic conditions, and learned responses.

Conclusions:

  • Sweet taste, exemplified by saccharin, can significantly increase short-term food consumption in rats.
  • A hypothesis suggests that sweet taste triggers hepatic biochemical changes, enhancing fuel storage and reducing oxidation, thereby promoting feeding.

Related Experiment Videos