Optimal protein level is required for normalization of taste sensitivity in rats
1997
Tabuchi, R. | Ohara, I.
The influence of levels of dietary protein on taste sensitivity for sodium chloride and zinc status was studied in rats. Animals were given free access to one of seven graded levels of purified egg protein (PEP) diets for 28 days. Preference tests for the solution of sodium chloride (0.86 and 8.56 mmol/L) versus deionized water were conducted on days 19 and 21. Feces, urine and blood were collected for assay of zinc concentrations. Only the rats fed the 8% PEP diet discriminated low concentration of 0.86 mmol/L sodium chloride solution. The rats fed another diets discriminated only high concentration of 8.56 mmol/L sodium chloride solution. Twenty percent PEP diet-fed group did not discriminate both concentrations of sodium chloride. Zinc in serum concentration (r=0.89, p < 0.001) and balance (r=0.78, p < 0.001) was correlated with dietary protein intake. Serum zinc concentrations of the rats fed the 8 and 10% PEP diets were within the normal range. Retained zinc levels remained constant within the range of 4-8% PEP diets. The present study indicates that 8% PEP is optimal dietary protein level to normalize taste sensitivity for sodium chloride.
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