論文

2012年3月

The influence of durian (Durio zibethinus Murray cv. Monthong) on conditioned taste aversion to ethanol

FOOD CHEMISTRY
  • John S. Maninang
  • ,
  • Leah Raquel C. Lopido-Sese
  • ,
  • Ma Concepcion C. Lizada
  • ,
  • Hiroshi Gemma

131
2
開始ページ
705
終了ページ
712
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.foodchem.2011.09.039
出版者・発行元
ELSEVIER SCI LTD

The adverse reaction to 1.25 g/kg ethanol was monitored in male Fischer rats given durian or cabbage (2.4 g FW/100 g BW/day), administered intragastrically. During the first ethanol challenge, a reduced rate of blood acetaldehyde clearance and hypothermia, which is associated with the disulfiram-ethanol reaction, was observed in rats given durian or cabbage. Blood ethanol levels and rate of acetaldehyde elimination were lowest 30 min after the first ethanol challenge in rats given cabbage, while a similar but more exacerbated trend was observed at 60 min in rats given durian. When subjected to conditioned taste aversion using saccharine solution (0.2% v/v) paired with ethanol administration, the rats given durian or cabbage exhibited aversion, with the former showing the earliest and most pronounced response, persisting through to the last ethanol challenge. Rats given cabbage exhibited delayed aversion, which progressively increased to the same level as that observed in rats given durian. (C) 2011 Elsevier Ltd. All rights reserved.


リンク情報
DOI
https://doi.org/10.1016/j.foodchem.2011.09.039
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000297231600047&DestApp=WOS_CPL
ID情報
  • DOI : 10.1016/j.foodchem.2011.09.039
  • ISSN : 0308-8146
  • Web of Science ID : WOS:000297231600047

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