Presentation Details
| Assessing the generalizability of salivary proteins across bitter compounds Kamila D.Nixon1, Verenice Ascencio Gutierrez1, Samantha L.Brooker1, Ann-Marie Torregrossa1, 2. 1Department of Psychology, University at Buffalo, Buffalo, NY, USA.2Center for Ingestive Behavior Research, University at Buffalo, Buffalo, NY, USA |
Abstract
Our lab has demonstrated that 1) rats increase intake of bitter diets (e.g. quinine) after repeated exposure, 2) dietary exposure to the bitter can drive changes in salivary proteins (SPs), 3) these SPs decrease the bitterness of the same stimulus. We do not know if these changes in SPs will generalize to acceptance of other bitter foods which may be unsafe to consume. Here, we asked if diet-induced changes in SP expression, which increase the animal’s acceptance of safe bitter substances, will increase acceptance of a similar but bioactive stimulus. We chose to begin by comparing quinine and caffeine which are alkaloids with different post-oral actions. We used brief-access tests to measure taste-driven responses to quinine and caffeine, before and after SPs were manipulated by diet exposure. Rats that were fed a 0.375% quinine diet to increase SP production licked more to quinine (p= 0.04) but not to caffeine during testing (p=0.23). However, those that were fed a 0.3% caffeine diet increased acceptance of both caffeine (p= 0.03) and quinine (p= 0.01) solutions in brief-access tests. SP profiles appear to partially overlap after exposure to these diets. More work needs to be done to identify overlapping proteins. However, these data suggest that even if SPs are present, if a diet has an additional post-oral action animals will continue to show caution.
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