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. 1996 Apr;20(2):201-6.
doi: 10.1111/j.1530-0277.1996.tb01630.x.

Ethanol consumption and taste preferences in C57BL/6ByJ and 129/J mice

A A Bachmanov  1 , M G Tordoff, G K Beauchamp
Affiliations

Ethanol consumption and taste preferences in C57BL/6ByJ and 129/J mice

A A Bachmanov et al. Alcohol Clin Exp Res. 1996 Apr.

Abstract

Mice of the C57BL/6ByJ (B6) and 129/J (129) strains were offered different concentrations of taste solutions in 48-hr, two-bottle choice tests. In comparison with the 129 strain, the B6 strain had higher preferences for ethanol, sucrose, and citric acid. They had lower preferences for NaCl and similar preferences for capsaicin and quinine hydrochloride. These data are consistent with the hypothesis that the higher ethanol intake by B6 mice depends, in part, on higher hedonic attractiveness of its sweet taste component.

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Figures

Fig. 1
Fig. 1
Ethanol intake (top) and preference (bottom) of 129 and B6 mice. Vertical bars represent SE. BW, body weight.
Fig. 2
Fig. 2
Sucrose intake (top) and preference (bottom) of 129 and B6 mice. Vertical bars represent SE. BW, body weight.
Fig. 3
Fig. 3
Citric acid intake (top) and preference (bottom) of 129 and B6 mice. Vertical bars represent SE. BW, body weight.
Fig. 4
Fig. 4
Quinine HCI intake (top) and preference (bottom) of 129 and B6 mice. Vertical bars represent SE. BW, body weight.
Fig. 5
Fig. 5
Capsaicin intake (top) and preference (bottom) of 129 and B6 mice. Vertical bars represent SE. BW, body weight.
Fig. 6
Fig. 6
NaCl intake (top) and preference (bottom) of 129 and B6 mice. Vertical bars represent SE. BW, body weight.
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