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Journal of Food Science and Technology

, Volume 57, Issue 1, pp 113–121 | Cite as

Effects of different sweeteners on behavior and neurotransmitters release in mice

  • Kai-Jing Yin
  • Ding-Yuan Xie
  • Lei Zhao
  • Gang FanEmail author
  • Jing-Nan Ren
  • Lu-Lu Zhang
  • Si-Yi Pan
Original Article
  • 70 Downloads

Abstract

Four natural sweeteners (sucrose, stevioside, maltose and xylitol) and six artificial sweeteners (acesulfame, sucralose, aspartame, cyclamate, saccharin and neotame) were used to study the effects of different sweeteners on the behavior and neurotransmitter release of mice with two-bottle preference experiments. The results showed that very significant preference behavior for 8% sucrose solution, 0.3% stevioside solution, 10 mM acesulfame, 10 mM sucralose and 10 mM aspartame solutions (p < 0.01) was observed on mice. Long-term exposure of sucrose solution and acesulfame solution can affect the behavioral indicators such as solution consumption, feed intake, body weight and the release of neurotransmitters in mice. The solution consumption and the release of neurotransmitters were significantly greater (p < 0.05) than that of the control group (water group), but there was no significant difference in feed intake. The acesulfame-A and acesulfame-B groups had no significant difference on the consumption of solution and feed intake, but there was significant difference in the release of neurotransmitters. The result also showed that different sweetener solutions with similar sweetness had the same effect on the neurotransmitters release, and it can be inferred that mice have an addictive behavioral characteristic to sucrose.

Keywords

Sweeteners Two-bottle preference test Neurotransmitters Mice 

Notes

Acknowledgements

This study was supported by the National Key Research and Development Plan of China (2017YFD0400101), National Natural Science Foundation of China (Program No. 31671824).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative DietologyMinistry of EducationWuhanChina
  2. 2.Food and Agriculture Standardization InstituteChina National Institute of StandardizationBeijingChina

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