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This implies that the preference mechanisms for fat and sucrose differ. To compare the contribution of the opioid system to the preference of fat and sucrose, we examined the effects of mu-, delta-, kappa-, and non-selective opioid receptor antagonists on the preference of sucrose and fat, assessed by a two-bottle choice test and a licking test, in mice na\u00efve to sucrose and fat ingestion. Administration of non-selective and mu-selective opioid receptor antagonists more strongly inhibited the preference of fat than sucrose. While the preference of fat was reduced to the same level as water by the antagonist administration that of sucrose was still greater than water. Our results suggest that the preference of fat relies strongly on the opioid system, while that of sucrose is regulated by other mechanisms in addition to the opioid system.<\/jats:p>","DOI":"10.1080\/09168451.2014.991688","type":"journal-article","created":{"date-parts":[[2014,12,17]],"date-time":"2014-12-17T10:49:23Z","timestamp":1418813363000},"page":"658-663","update-policy":"https:\/\/doi.org\/10.1080\/tandf_crossmark_01","source":"Crossref","is-referenced-by-count":13,"title":["The opioid system majorly contributes to preference for fat emulsions but not sucrose solutions in mice"],"prefix":"10.1080","volume":"79","author":[{"given":"Kazuhiro","family":"Sakamoto","sequence":"first","affiliation":[{"name":"Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tatsuya","family":"Okahashi","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shigenobu","family":"Matsumura","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yoko","family":"Okafuji","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shin-ichi","family":"Adachi","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Satoshi","family":"Tsuzuki","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kazuo","family":"Inoue","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tohru","family":"Fushiki","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"301","published-online":{"date-parts":[[2015,4,3]]},"reference":[{"key":"2021033107571786800_CIT0001","doi-asserted-by":"publisher","first-page":"304","DOI":"10.1016\/j.physbeh.2007.03.006","article-title":"The palatability of corn oil and linoleic acid to mice as measured by short-term two-bottle choice and licking tests","volume":"91","author":"Yoneda","year":"2007","journal-title":"Physiol. 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