Flavour modulates the antidipsogenic effect of substance P

John E. Morley, Allen S Levine, Samuel S. Murray

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Substance P reduces water intake in a dose-dependent manner. In this report we show that the antidipsogenic effect of substance P is markedly reduced when sucrose (2%), saccharine (0.2%) or quinine (0.1%) are added to the water. Addition of saline (0.8%) has no effect on the antidipsogenic effect of substance P. These findings indicate that flavour modulates the antidipsogenic effect of parenterally administered substance P.

Original languageEnglish (US)
Pages (from-to)334-338
Number of pages5
JournalBrain Research
Volume226
Issue number1-2
DOIs
StatePublished - Dec 7 1981

Fingerprint

Substance P
Quinine
Drinking
Sucrose
Water

Keywords

  • antidipsogenic
  • drinking
  • flavor
  • fluid ingestion
  • substance P

Cite this

Flavour modulates the antidipsogenic effect of substance P. / Morley, John E.; Levine, Allen S; Murray, Samuel S.

In: Brain Research, Vol. 226, No. 1-2, 07.12.1981, p. 334-338.

Research output: Contribution to journalArticle

Morley, John E. ; Levine, Allen S ; Murray, Samuel S. / Flavour modulates the antidipsogenic effect of substance P. In: Brain Research. 1981 ; Vol. 226, No. 1-2. pp. 334-338.
@article{5232ff59576e4503b3d93031b26a2e4d,
title = "Flavour modulates the antidipsogenic effect of substance P",
abstract = "Substance P reduces water intake in a dose-dependent manner. In this report we show that the antidipsogenic effect of substance P is markedly reduced when sucrose (2{\%}), saccharine (0.2{\%}) or quinine (0.1{\%}) are added to the water. Addition of saline (0.8{\%}) has no effect on the antidipsogenic effect of substance P. These findings indicate that flavour modulates the antidipsogenic effect of parenterally administered substance P.",
keywords = "antidipsogenic, drinking, flavor, fluid ingestion, substance P",
author = "Morley, {John E.} and Levine, {Allen S} and Murray, {Samuel S.}",
year = "1981",
month = "12",
day = "7",
doi = "10.1016/0006-8993(81)91108-2",
language = "English (US)",
volume = "226",
pages = "334--338",
journal = "Brain Research",
issn = "0006-8993",
publisher = "Elsevier",
number = "1-2",

}

TY - JOUR

T1 - Flavour modulates the antidipsogenic effect of substance P

AU - Morley, John E.

AU - Levine, Allen S

AU - Murray, Samuel S.

PY - 1981/12/7

Y1 - 1981/12/7

N2 - Substance P reduces water intake in a dose-dependent manner. In this report we show that the antidipsogenic effect of substance P is markedly reduced when sucrose (2%), saccharine (0.2%) or quinine (0.1%) are added to the water. Addition of saline (0.8%) has no effect on the antidipsogenic effect of substance P. These findings indicate that flavour modulates the antidipsogenic effect of parenterally administered substance P.

AB - Substance P reduces water intake in a dose-dependent manner. In this report we show that the antidipsogenic effect of substance P is markedly reduced when sucrose (2%), saccharine (0.2%) or quinine (0.1%) are added to the water. Addition of saline (0.8%) has no effect on the antidipsogenic effect of substance P. These findings indicate that flavour modulates the antidipsogenic effect of parenterally administered substance P.

KW - antidipsogenic

KW - drinking

KW - flavor

KW - fluid ingestion

KW - substance P

UR - http://www.scopus.com/inward/record.url?scp=0019786833&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0019786833&partnerID=8YFLogxK

U2 - 10.1016/0006-8993(81)91108-2

DO - 10.1016/0006-8993(81)91108-2

M3 - Article

C2 - 6170391

AN - SCOPUS:0019786833

VL - 226

SP - 334

EP - 338

JO - Brain Research

JF - Brain Research

SN - 0006-8993

IS - 1-2

ER -