NDLI: Gustatory Responsiveness to Six Bitter Tastants in Three Species of Nonhuman Primates

Content Provider	Springer Nature Link
Author	Laska, Matthias Rivas Bautista, Rosa Mariela Hernandez Salazar, Laura Teresa
Copyright Year	2009
Abstract	Gustatory responsiveness of six adult squirrel monkeys, four spider monkeys, and five pigtail macaques to six bitter tastants was assessed in two-bottle preference tests of brief duration (2 min). Animals were given the choice between a 30-mM sucrose solution and defined concentrations of a bitter tastant dissolved in a 30-mM sucrose solution. With this procedure, Saimiri sciureus, Ateles geoffroyi, and Macaca nemestrina were found to significantly discriminate concentrations as low as 0.2, 0.05, and 0.1 mM quinine hydrochloride; 1, 1, and 0.05 mM caffeine; 20, 5, and 1 mM naringin; 5, 2, and 1 mM salicin; 0.01, 0.001, and 0.02 mM sucrose octaacetate; and 0.05, 0.01, and 0.5 mM denatonium benzoate, from the alternative stimulus. With the exception of naringin in the pigtail macaques, all three species rejected all suprathreshold concentrations of all bitter tastants tested. The spider monkeys and the pigtail macaques displayed the lowest taste avoidance thresholds with three of the six tastants each; in contrast, the squirrel monkeys displayed the highest taste avoidance thresholds with four of the six tastants. The across-tastant patterns of taste avoidance thresholds were identical in spider monkeys and squirrel monkeys; both species displayed the following order of sensitivity: sucrose octaacetate > denatonium benzoate > quinine hydrochloride > caffeine > salicin > naringin. All three primate species were more sensitive to the two artificial tastants (sucrose octaacetate and denatonium benzoate) compared to the four naturally occurring tastants. However, the concentrations detected by all three primate species with the four naturally occurring tastants are well below those reported in plants or arthropods consumed by these species suggesting that they may use bitterness as a criterion for food selection.
Starting Page	560
Ending Page	571
Page Count	12
File Format	PDF
ISSN	00980331
Journal	Journal of Chemical Ecology
Volume Number	35
Issue Number	5
e-ISSN	15731561
Language	English
Publisher	Springer-Verlag
Publisher Date	2009-04-29
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Taste preference thresholds Bitter taste Saimiri Ateles Macaca Agriculture Biological Microscopy Entomology Biochemistry Ecology
Content Type	Text
Resource Type	Article
Subject	Medicine Biochemistry Ecology, Evolution, Behavior and Systematics

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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