Intake of Dried Bonito Broth Flavored with Dextrin Solution Induced Conditioned Place Preference in Mice

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  • KAWASAKI Hiroya
    Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
  • YAMADA Atsuko
    Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
  • FUSE Ryota
    Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
  • FUSHIKI Tohru
    Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

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We investigated to determine whether dried bonito broth flavor induces a reinforcing effect using the conditioned place preference (CPP) test. Only dried bonito broth did not induce CPP. Sucrose induced CPP in 20% solution. A 21.86% dextrin solution, with the same calorie content as the 20% sucrose solution, did not induce CPP, but a dextrin solution flavored with dried bonito broth (BD) induced CPP. An AD solution containing the same concentrations of dextrin, NaCl, IMP, GMP, and amino acids as found in BD tended to increase the time spent in the conditioned box but did not significantly. Aromatic compounds, such as citral, vanillin, and menthol flavored AD solutions did not induce CPP, whereas an AD solution supplemented with dried bonito flavoring agent induced CPP. In mice with transected olfactory nerves, CPP was not induced by voluntary intake of BD. These results suggest that the aromatic profile of the dried bonito broth plays an important role in BD-induced CPP.

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