Immune-Induced Flavor Aversion in Mice: Modification by Neonatal Capsaicin TreatmentBasso A.S. · de Sá-Rocha L.C. · Palermo-Neto J.
Applied Pharmacology and Toxicology Laboratory, Department of Pathology, School of Veterinary Medicine, University of São Paulo, Brazil
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Objective: This study was designed to evaluate the role of c-sensitive fibers in the establishment of immune-induced flavor aversion in mice. Methods: Mice were treated neonatally with capsaicin in order to destroy c-sensitive fibers; after such treatment, adult animals, immunized or not with ovalbumin, were submitted to a two-bottle preference test, with a choice between water and a sweetened egg white solution. Results: Neonatal capsaicin treatment was unsuccessful in preventing the development of immune-induced aversion to the sweetened solution containing the antigen. Nonetheless, amongst immunized mice, those which had been previously treated with capsaicin showed a significant increment in the preference for the sweetened egg white solution. Furthermore, our data showed that neonatal capsaicin treatment did not interfere with either IgG1 or IgE production. Conclusion: The present results suggest that c-sensitive fibers have a role in the transmission of the signals generated by this immune response to the central nervous system, thus contributing to the development of a flavor aversion in mice.
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