A nutriepigenetic pathway links diet to sensory plasticity. A nutriepigenetic pathway links diet to sensory plasticity

RNAseq data related to the tongue epithelia of R.norvegicus rats fed either a chow and water diet or chow and water+30% sucrose Overall design: Rats were assigned to sucrose or control groups such that weight did not differ between conditions (water: 357.75 +/- 7.8 g, sucrose: 360.75 +/- 8.8 g). Both water (control) and sugar rats were given free access to standard chow (Lab Diet 5001: 4.07kcal/g; 13.5% fat, 28.5% protein, 58% carbohydrates; % of caloric content); sucrose rats were given a bottle of 30% sucrose diluted in tap water as their only liquid source, while water rats were given plain water alone. Food intake and body weight was monitored throughout.