Neural Regeneration Research ›› 2013, Vol. 8 ›› Issue (17): 1560-1567.doi: 10.3969/j.issn.1673-5374.2013.17.003

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Subdiaphragmatic vagotomy reduces intake of sweet-tasting solutions in rats

Enshe Jiang1, Dongming Yu2, Zhifen Feng1   

  1. 1 Institute of Public Hygiene, School of Nursing, Henan University, Kaifeng 475004, Henan Province, China
    2 Department of Anatomy, Medical College of Henan University, Kaifeng 475004, Henan Province, China
  • Received:2013-03-13 Revised:2013-05-04 Online:2013-06-15 Published:2013-06-15
  • Contact: Dongming Yu, Ph.D., Associate professor, Department of Anatomy, Medical College of Henan University, Kaifeng 475004, Henan Province, China, dm93011@henu.edu.cn.
  • About author:Enshe Jiang☆, Ph.D., Associate professor.

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Abstract:

Studies have shown that there are strong interactions between gustatory and visceral sensations in the central nervous system when rats ingest sweet foods or solutions. To investigate the role of the subdiaphragmatic vagi in transmitting general visceral information during the process of drinking sweet-tasting solutions, we examined the effects of subdiaphragmatic vagotomy on the intake of 0.5 mol/L sucrose, 0.005 mol/L saccharin or distilled water over the course of 1 hour in rats deprived of water. Results showed no significant difference in consumption of these three solutions in vagotomized rats. However, rats in the sham-surgery group drank more saccharin solution than sucrose solution or distilled water. Moreover, the intake of distilled water was similar between vagotomized rats and sham-surgery group rats, but significantly less sucrose and saccharin were consumed by vagotomized rats compared with rats in the sham-surgery group. These findings indicate that subdiaphragmatic vagotomy reduces intake of sweet-tasting solution in rats, and suggest that vagal and extravagal inputs play a balanced role in the control of the intake of sweet-tasting solutions. They also suggest that subdiaphragmatic vagotomy eliminates the difference in hedonic perception induced by sweet-tasting solutions compared with distilled water.