Nutrients, Vol. 17, Pages 874: Bitter and Sweet Diets Alter Taste Response and Alcohol Consumption Behavior in Mice
Nutrients doi: 10.3390/nu17050874
Authors:
Anna P. Koh
Robin Dando
Background/Objectives: Taste guides the consumption of food and alcohol for both humans and rodents. Given that chronic dietary exposure to bitter and sweet foods are purported to alter the perception of bitter and sweet tastes respectively, we hypothesized that dietary habits may shape how the taste properties of ethanol are perceived and thus how it is consumed. Methods: Using C57BL/6 mice as a model, we contrasted taste behavior, morphology, and expression after a 4-week diet featuring consistent bitter, sweet, or neutral (water) stimuli. Results: Our results demonstrated that a 4-week bitter diet containing a quinine solution increased preference for ethanol, while a 4-week sweet diet consisting of a sucralose solution did not alter ethanol preference nor intake. The quinine diet also reduced the number of sweet- or umami-sensing T1R3-positive cells in the circumvallate papillae taste buds of the mice. Conclusions: Based on the behavioral changes observed with the bitter diet, it is possible that either bitter or sweet taste, or both together, drive the increase in ethanol preference. The implications of these findings for alcohol consumption are that dietary habits that do not necessarily concern alcohol may be capable of altering alcohol preference via taste habituation. Habitual intake of bitter and/or sweet foods can shift the perception of taste over time. Changes to how the taste components of alcohol are perceived may also alter how acceptable the taste of alcohol is when experienced as a whole, thereby having the unintended consequence of shifting alcohol consumption levels. Our study demonstrates another side to bitter habituation, which, thus far, has been studied in the more positive context of developing a set of dietary tactics for promoting bitter vegetable intake.
Background/Objectives: Taste guides the consumption of food and alcohol for both humans and rodents. Given that chronic dietary exposure to bitter and sweet foods are purported to alter the perception of bitter and sweet tastes respectively, we hypothesized that dietary habits may shape how the taste properties of ethanol are perceived and thus how it is consumed. Methods: Using C57BL/6 mice as a model, we contrasted taste behavior, morphology, and expression after a 4-week diet featuring consistent bitter, sweet, or neutral (water) stimuli. Results: Our results demonstrated that a 4-week bitter diet containing a quinine solution increased preference for ethanol, while a 4-week sweet diet consisting of a sucralose solution did not alter ethanol preference nor intake. The quinine diet also reduced the number of sweet- or umami-sensing T1R3-positive cells in the circumvallate papillae taste buds of the mice. Conclusions: Based on the behavioral changes observed with the bitter diet, it is possible that either bitter or sweet taste, or both together, drive the increase in ethanol preference. The implications of these findings for alcohol consumption are that dietary habits that do not necessarily concern alcohol may be capable of altering alcohol preference via taste habituation. Habitual intake of bitter and/or sweet foods can shift the perception of taste over time. Changes to how the taste components of alcohol are perceived may also alter how acceptable the taste of alcohol is when experienced as a whole, thereby having the unintended consequence of shifting alcohol consumption levels. Our study demonstrates another side to bitter habituation, which, thus far, has been studied in the more positive context of developing a set of dietary tactics for promoting bitter vegetable intake. Read More