摘要
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.
摘要译文
六成人松鼠猴，四蜘蛛猴，五猪尾猴六促味剂苦味觉反应进行了评估在短暂的时间（2分钟）的双瓶偏好测试。动物给予苦味促味剂溶解在30毫蔗糖溶液的30毫蔗糖溶液和限定浓度之间的选择。有了这个过程中，松鼠猴，Ateles geoffroyi，和猕猴发现nemestrina到显著鉴别浓度低至0.2，0.05，和0.1mM盐酸奎宁; 1，1，和0.05毫咖啡因; 20，5，和1mM柚皮; 5，2，和1mM水杨苷; 0.01，0.001和0.02毫蔗糖八乙酸酯;和0.05，0.01，和0.5mM苯甲酸地那铵，从替换的刺激。随着小辫子猕猴除柚皮苷，所有三个品种。拒绝一切阈上浓度测试的所有苦促味剂。蜘蛛猴和猕猴猪尾显示最低的味道避免阈值有三个六个促味剂;相反，松鼠猴显示最高的味道避免阈值有四个六促味剂。味道回避的门槛跨呈味物质形态是在蜘蛛猴和松鼠猴一样;这两个物种显示灵敏度的顺序如下：蔗糖八乙酸酯苯甲酸地那铵所有这三种灵长类动物要比较四个天然促味剂的两个人工促味剂（蔗糖八乙酸酯和苯甲酸地那铵）更为敏感。然而，IES有四个天然促味剂是远低于报道的受这些物种暗示他们可能会使用辛酸为标准来选择食物消耗植物或节肢动物。
Matthias Laska [1] Rosa Mariela Rivas Bautista [2] Laura Teresa Hernandez Salazar [2]. Gustatory Responsiveness to Six Bitter Tastants in Three Species of Nonhuman Primates[J]. Journal of Chemical Ecology, 2009,35(5): 560-571