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The effect of palatability and feeding conditions on digestive functions in rats
I Ohara1, M M Naruse, Y Itokawa
1Laboratory of Nutrition, Faculty of Home Economics, Kobe Women's University, Japan.
Objective:
Information concerning various post prandial gastrointestinal functions modulated by taste stimulation is rather limited. Thus, effects of different types of palatability and feeding condition on digestive functions were studied.
Methods:
Male Sprague-Dawley rats were divided into two different feeding groups, meal feeding and ad libitum. In meal feeding, the daily feeding period was shortened gradually and was restricted eventually only 3 hours. In ad libitum feeding, food was freely available for 24 hours until experiment. After each rat in both feeding groups was fed 8.29 mM saccharin or 1.28 mM quinine flavored diet as a taste stimulant for 15 minutes, changes of gastric and intestinal nitrogen and pH and pancreatic amylase activities were compared with meal feeding vs ad libitum feeding.
Results:
In meal feeding, no difference was observed between before and after taste stimulation or between saccharin and quinine flavored diets on gastric and intestinal nitrogen contents, pH in the stomach and in the small intestine, and amylase activity. On the other hand, in ad libitum feeding, intestinal nitrogen contents tended to stagnate until 60 minutes after tasting quinine, although there was little difference between saccharin and quinine diets on gastric nitrogen contents. Gastric juice was hardly secreted before tasting (pH 6.2) and then pH in the stomach changed to become more acid following taste stimulation. Although amylase secreted in small intestine was hardly secreted before tasting, activities after tasting saccharin were increased immediately and lasted until 120 minutes. Amylase activity in rats fed the quinine diet, however, showed slower increase and faster recovery than that in rats fed the saccharin diet.
Conclusions:
The results confirmed that various postingestive functions after taste stimulation depend on feeding conditions and it suggests that the ad libitum feeding condition is more appropriate than meal feeding on the experiment related to gustatory response.