Altered salt and lipid taste sensitivity in ghrelin^−/− and GOAT^−/− compared to wild-type mice.

<p>Taste responses, expressed as tastant/water lick ratios and as a function of stimulus concentration, of wild-type (WT, black), ghrelin null (red) and GOAT null (blue) mice to sucrose (A), NaCl (B), citric acid (C), denatonium benzoate (D), and intralipid tastants (E). Datapoints are expressed as means ± S.E.M. Response curves were fit as described in the Methods section. *<i>p</i>≤0.05, **<i>p</i>≤0.01, ***<i>p</i>≤0.001 versus WT, n = 6–8/group.