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Does acclimation reduce the negative effects of acorn tannins in the wood mouseApodemus speciosus?

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Abstract

Acclimation as a mechanism of mitigating the damaging effects of acorn tannins was examined in the Japanese wood mouseApodemus speciosus Temminck, 1844. Mice were fed the two types of diet: a control diet (laboratory chow for mice), and acorns ofQuercus serrata (QS), which differ in tannin contents (control=0%, QS=2.7% tannic acid equivalent). Body weight changes and digestive abilities were compared between the first stage (Days 1 to 5; Day 0 was defined as the first day of acorn feeding) and the second stage (Days 6 to 10). The amount of salivary proline-rich proteins (PRPs), which are thought to be defensive products to tannins, was measured before and after the experiment. The responses of the wood mice to QS acorns differed between stages: decreases in body weight during the second stage were less than half those that occurred during the first stage; digestive abilities tended to improve; and the relative amount of PRPs after the experiment increased by a factor of five compared with the value recorded before the experiment in the QS-feeding mice. These results suggest that the negative effects of ingesting acorn tannins may be reduced by acclimation, which may result primarily from the induction of PRP production.

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Authors and Affiliations

  1. Kansai Research Center, Forestry and Forest Products Research Institute, Momoyama, 612-0855, Kyoto, Japan

    Takuya Shimada

  2. Field Science Center, Hokkaido University, N11, W10, 060-0811, Sapporo, Japan

    Takashi Saitoh

  3. Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, 606-8502, Kyoto, Japan

    Tohru Matsui

Authors
  1. Takuya Shimada
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  2. Takashi Saitoh
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  3. Tohru Matsui
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Editor was Zdzisław Pucek.

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Shimada, T., Saitoh, T. & Matsui, T. Does acclimation reduce the negative effects of acorn tannins in the wood mouseApodemus speciosus?. Acta Theriol 49, 203–214 (2004). https://doi.org/10.1007/BF03192521

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  • DOI: https://doi.org/10.1007/BF03192521

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