ArticleFoods (Basel, Switzerland)2023
Taste Responses and Ingestive Behaviors to Ingredients of Fermented Milk in Mice.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 12 citations in OpenAlex.
- Pharmaceutical agents targeting KThe journal of physiological sciences : JPS · 2026Article
- A photoactivatable Cre-loxP system for spatiotemporal genetic manipulation in mouse taste buds.The Journal of biological chemistry · 2026Article
- Quality characteristics of fermented milk pudding with pumpkin seed powder.Food science of animal resources · 2026Article
- Dual functions of SNAP25 in mouse taste buds.The Journal of physiology · 2025Article
- Exploring the Role of Ccn3 in Type III Cell of Mice Taste Buds.Journal of neurochemistry · 2025Article
- The role of GABA in modulation of taste signaling within the taste bud.Pflugers Archiv : European journal of physiology · 2024Article
- Mechanisms and Functions of Sweet Reception in Oral and Extraoral Organs.International journal of molecular sciences · 2024Review
- Sugar signals from oral glucose transporters elicit cephalic-phase insulin release in mice.The journal of physiological sciences : JPS · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
Fermented milk is consumed worldwide because of its nutritious and healthful qualities. Although it is somewhat sour, causing some to dislike it, few studies have examined taste aspects of its ingredients. Wild-type mice and T1R3-GFP-KO mice lacking sweet/umami receptors were tested with various taste components (sucrose, galactose, lactose, galacto-oligosaccharides, fructo-oligosaccharides, l- and d-lactic acid) using 48 h two-bottle tests and short-term lick tests. d-lactic acid levels were measured after the ingestion of d- or; l-lactic acid or water to evaluate d-lactic acidosis. In wild-type mice, for the sweet ingredients the number of licks increased in a concentration-dependent manner, but avoidance was observed at higher concentrations in 48 h two-bottle tests; the sour ingredients d- and l-lactic acid showed concentration-dependent decreases in preference in both short- and long-term tests. In 48 h two-bottle tests comparing d- and l-lactic acid, wild-type but not T1R3-GFP-KO mice showed higher drinking rates for l-lactic acid. d-lactic acidosis did not occur and thus did not contribute to this preference. These results suggest that intake in short-term lick tests varied by preference for each ingredient, whereas intake variation in long-term lick tests reflects postingestive effects. l-lactic acid may have some palatable taste in addition to sour taste.
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