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Glendinning JI, Archambeau A, Conlin C, Drimmer Z, Griffith G, Isber R, Koffler K, Ortiz G, Prakash A, Sollitto C, Srinivasan H. Mice learn to identify and discriminate sugar solutions based on odor cues. Chem Senses 2024; 49:bjae024. [PMID: 38824409 DOI: 10.1093/chemse/bjae024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Indexed: 06/03/2024] Open
Abstract
This study examined how olfaction impacts ingestive responses of mice to sugar solutions. Experiment 1 asked whether naïve C57BL/6 (B6) mice could identify 1 M glucose, fructose, or sucrose solutions based on odor cues, during a 30-min 2-bottle acceptability test. We tested mice both before and after they were rendered anosmic with ZnSO4 treatment. We used 2 indirect measures of odor-mediated response: number of trials initiated and latency to initiate licking. Before ZnSO4 treatment, the mice learned how to identify 1 M glucose and fructose (but not sucrose) solutions based on odor cues. ZnSO4 treatment eliminated their ability to identify the glucose and fructose solutions. Experiment 2 asked whether 2 d of exposure to a 1 M glucose, fructose, or sucrose solution improved the identification of the same sugar solution. Following exposure, the B6 mice identified all 3 sugar solutions based on odor cues. Experiment 3 asked whether T1R3 knockout mice (i.e. mice lacking the T1R3 subunit of the T1R2 + R3 sweet taste receptor) could learn to discriminate 0.44 M glucose and fructose solutions based on odor cues. All mice were subjected to a 1-h preference test, both before and after exposure to the 0.44 M glucose and fructose solutions. During exposure, the experimental mice received ZnSO4 treatment, whereas the control mice received saline treatment. Before exposure, neither type of mouse preferred the glucose solution. After exposure, the control mice preferred the glucose solution, whereas the experimental mice did not. Our results reveal that mice can learn to use odor cues to identify and discriminate between sugar solutions.
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Affiliation(s)
- John I Glendinning
- Department of Biology, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
- Department of Neuroscience & Behavior, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
| | - Alix Archambeau
- Department of Neuroscience & Behavior, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
| | - Catherine Conlin
- Department of Neuroscience & Behavior, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
| | - Zoee Drimmer
- Department of Biology, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
| | - Gabriel Griffith
- Department of Neuroscience & Behavior, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
| | - Rayna Isber
- Department of Biology, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
| | - Kayla Koffler
- Department of Biology, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
| | - Gabriella Ortiz
- Department of Neuroscience & Behavior, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
| | - Anisha Prakash
- Department of Biology, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
| | - Catherine Sollitto
- Department of Biology, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
| | - Harini Srinivasan
- Department of Neuroscience & Behavior, Barnard College, Columbia University, 3009 Broadway, New York, NY 10027, United States
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2
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Traverso LM, Gómez-Sancho LE, De la Casa LG. Effects of food deprivation on conditioned orthonasal olfactory preferences with caloric and non-caloric reinforcers. Behav Processes 2024; 214:104974. [PMID: 38043720 DOI: 10.1016/j.beproc.2023.104974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 10/09/2023] [Accepted: 11/27/2023] [Indexed: 12/05/2023]
Abstract
Three experiments were conducted to investigate Conditioned Olfactory Preferences using orthonasal inhalation, which is a less explored perceptual pathway compared to retronasal inhalation. In these experiments, odors were impregnated onto plastic disks to prevent the subjects from consuming or tasting them. The reinforcers used were a sucrose solution (Caloric groups) and a saccharin solution (Non-Caloric groups). The influence of nutritional deprivation was analyzed, with unrestricted access to food throughout the procedure in Experiment 1, food restriction during the conditioning phase in Experiment 2, and limited access to food during the test phase in Experiment 3. The results revealed conditioned preferences using both sucrose and saccharin as reinforcers. Furthermore, dietary restriction reduced the conditioned preference induced by saccharin, but not the preference induced by sucrose. These findings are discussed in light of the potential differences between orthonasal and retronasal presentation of odors during conditioning.
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Affiliation(s)
- Luis M Traverso
- Laboratory of Animal Behavior and Neuroscience. Departamento de Psicología Experimental, Universidad de Sevilla, Spain
| | - Luis E Gómez-Sancho
- Laboratory of Animal Behavior and Neuroscience. Departamento de Psicología Experimental, Universidad de Sevilla, Spain
| | - Luis G De la Casa
- Laboratory of Animal Behavior and Neuroscience. Departamento de Psicología Experimental, Universidad de Sevilla, Spain.
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Brunstrom JM, Flynn AN, Rogers PJ, Zhai Y, Schatzker M. Human nutritional intelligence underestimated? Exposing sensitivities to food composition in everyday dietary decisions. Physiol Behav 2023; 263:114127. [PMID: 36787811 DOI: 10.1016/j.physbeh.2023.114127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 02/03/2023] [Accepted: 02/11/2023] [Indexed: 02/16/2023]
Abstract
The social and cultural significance of food is woven into every aspect of our dietary behaviour, and it contributes to our complex interaction with food. To find order within this complexity scientists often look for dietary 'universals' - phenomena or basic principles that guide our food choice and meal size, irrespective of wider context. One such idea is that taste characteristics provide a signal for dietary composition (e.g., sweet taste signals carbohydrate). Others have suggested that behaviour is guided by learning and is based on associations that form between the flavour of a food and its post-ingestive effects. Despite a large body of research, evidence supporting both processes is equivocal, leading some to conclude that humans are largely indifferent to food composition. Here, we argue that human abilities to gauge the nutritional composition or value of food have been underestimated, and that they can be exposed by embracing alternative methods, including cross-cultural comparisons, large nutrition surveys, and the use of virtual portion-selection tools. Our group has focused on assessments of food choice and expected satiety, and how comparisons across everyday foods can reveal non-linear relationships with food energy density, and even the potential for sensitivity to micronutrient composition. We suggest that these abilities might reflect a complex form of social learning, in which flavour-nutrient associations are not only formed but communicated and amplified across individuals in the form of a cuisine. Thus, rather than disregarding sociocultural influences as extraneous, we might reimagine their role as central to a process that creates and imbues a 'collective dietary wisdom.' In turn, this raises questions about whether rapid dietary, technological, and cultural change disrupts a fundamental process, such that it no longer guarantees a 'nutritional intelligence' that confers benefits for health.
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Affiliation(s)
- Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom; NIHR Bristol Biomedical Research Centre, University Hospitals Bristol and Weston, NHS Foundation Trust and University of Bristol, United Kingdom.
| | - Annika N Flynn
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Yujia Zhai
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Mark Schatzker
- Modern Diet and Physiology Research Center, Affiliated with Yale School of Medicine, Yale University, United States
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4
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The deterrent effects of individual monoterpene odours on the dietary decisions of African elephants. Anim Cogn 2023; 26:1049-1063. [PMID: 36800131 PMCID: PMC10066090 DOI: 10.1007/s10071-023-01755-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 01/24/2023] [Accepted: 02/06/2023] [Indexed: 02/18/2023]
Abstract
African savanna elephants use pre-ingestive olfactory cues when making dietary choices, and previous research has observed that elephant diet choice is negatively correlated with vegetation species that contain high concentrations of monoterpenes. However, the frequency and concentration of monoterpenes can vary dramatically across plant species. Thus, we aimed to explore the effects that the odours of individual monoterpenes have on elephant diet choice and how these effects vary with concentration. To do this, we conducted three odour-based choice experiments focusing on eight common monoterpenes found in the woody plants in Southern African savannas. In the first experiment, we tested whether elephant diet choice for a frequently consumed plant (Euclea crispa) was influenced by the addition of the odour of an individual monoterpene at a set concentration. In the second experiment, we explored the relative deterrence of each monoterpene. Lastly, we tested how elephant diet choice varied as a function of the addition of individual monoterpene odours at 5%, 10%, and 20% concentrations. We found that the elephants avoided most individual monoterpenes at high concentrations, with the exception being α-pinene. Furthermore, we found that the odours of some individual monoterpenes were, in fact, more deterrent than others. In the third experiment, we found that the elephants avoided β-pinene, limonene, ocimene, γ-terpinene, and terpinolene across all concentrations, but only avoided sabinene and linalool at high concentrations. Ultimately, our results show that the odour of individual monoterpenes may deter elephant consumption, but that this deterrent effect depends on both the monoterpene and its concentration.
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Bai L, Sivakumar N, Yu S, Mesgarzadeh S, Ding T, Ly T, Corpuz TV, Grove JCR, Jarvie BC, Knight ZA. Enteroendocrine cell types that drive food reward and aversion. eLife 2022; 11:74964. [PMID: 35913117 PMCID: PMC9363118 DOI: 10.7554/elife.74964] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Accepted: 07/27/2022] [Indexed: 11/26/2022] Open
Abstract
Animals must learn through experience which foods are nutritious and should be consumed, and which are toxic and should be avoided. Enteroendocrine cells (EECs) are the principal chemosensors in the GI tract, but investigation of their role in behavior has been limited by the difficulty of selectively targeting these cells in vivo. Here, we describe an intersectional genetic approach for manipulating EEC subtypes in behaving mice. We show that multiple EEC subtypes inhibit food intake but have different effects on learning. Conditioned flavor preference is driven by release of cholecystokinin whereas conditioned taste aversion is mediated by serotonin and substance P. These positive and negative valence signals are transmitted by vagal and spinal afferents, respectively. These findings establish a cellular basis for how chemosensing in the gut drives learning about food.
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Affiliation(s)
- Ling Bai
- Department of Physiology, University of California, San Francisco, San Francisco, United States
| | - Nilla Sivakumar
- Howard Hughes Medical Institute, University of California, San Francisco, San Francisco, United States
| | - Shenliang Yu
- Department of Physiology, University of California, San Francisco, San Francisco, United States
| | - Sheyda Mesgarzadeh
- Department of Physiology, University of California, San Francisco, San Francisco, United States
| | - Tom Ding
- Department of Physiology, University of California, San Francisco, San Francisco, United States
| | - Truong Ly
- Department of Physiology, University of California, San Francisco, San Francisco, United States
| | - Timothy V Corpuz
- Howard Hughes Medical Institute, University of California, San Francisco, San Francisco, United States
| | - James C R Grove
- Department of Physiology, University of California, San Francisco, San Francisco, United States
| | - Brooke C Jarvie
- Department of Physiology, University of California, San Francisco, San Francisco, United States
| | - Zachary A Knight
- Department of Physiology, University of California, San Francisco, San Francisco, United States
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6
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Mattes RD, Rowe SB, Ohlhorst SD, Brown AW, Hoffman DJ, Liska DJ, Feskens EJM, Dhillon J, Tucker KL, Epstein LH, Neufeld LM, Kelley M, Fukagawa NK, Sunde RA, Zeisel SH, Basile AJ, Borth LE, Jackson E. Valuing the Diversity of Research Methods to Advance Nutrition Science. Adv Nutr 2022; 13:1324-1393. [PMID: 35802522 PMCID: PMC9340992 DOI: 10.1093/advances/nmac043] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Accepted: 04/08/2022] [Indexed: 12/13/2022] Open
Abstract
The ASN Board of Directors appointed the Nutrition Research Task Force to develop a report on scientific methods used in nutrition science to advance discovery, interpretation, and application of knowledge in the field. The genesis of this report was growing concern about the tone of discourse among nutrition professionals and the implications of acrimony on the productive study and translation of nutrition science. Too often, honest differences of opinion are cast as conflicts instead of areas of needed collaboration. Recognition of the value (and limitations) of contributions from well-executed nutrition science derived from the various approaches used in the discipline, as well as appreciation of how their layering will yield the strongest evidence base, will provide a basis for greater productivity and impact. Greater collaborative efforts within the field of nutrition science will require an understanding that each method or approach has a place and function that should be valued and used together to create the nutrition evidence base. Precision nutrition was identified as an important emerging nutrition topic by the preponderance of task force members, and this theme was adopted for the report because it lent itself to integration of many approaches in nutrition science. Although the primary audience for this report is nutrition researchers and other nutrition professionals, a secondary aim is to develop a document useful for the various audiences that translate nutrition research, including journalists, clinicians, and policymakers. The intent is to promote accurate, transparent, verifiable evidence-based communication about nutrition science. This will facilitate reasoned interpretation and application of emerging findings and, thereby, improve understanding and trust in nutrition science and appropriate characterization, development, and adoption of recommendations.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Leonard H Epstein
- University at Buffalo Jacobs School of Medicine and Biomedical Sciences, Buffalo, NY, USA
| | | | - Michael Kelley
- Michael Kelley Nutrition Science Consulting, Wauwatosa, WI, USA
| | - Naomi K Fukagawa
- USDA Beltsville Human Nutrition Research Center, Beltsville, MD, USA
| | | | - Steven H Zeisel
- University of North Carolina at Chapel Hill, Chapel Hill, NC, USA
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7
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Berríos-Cárcamo P, Quezada M, Santapau D, Morales P, Olivares B, Ponce C, Ávila A, De Gregorio C, Ezquer M, Quintanilla ME, Herrera-Marschitz M, Israel Y, Ezquer F. A Novel Morphine Drinking Model of Opioid Dependence in Rats. Int J Mol Sci 2022; 23:ijms23073874. [PMID: 35409269 PMCID: PMC8999131 DOI: 10.3390/ijms23073874] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 02/06/2023] Open
Abstract
An animal model of voluntary oral morphine consumption would allow for a pre-clinical evaluation of new treatments aimed at reducing opioid intake in humans. However, the main limitation of oral morphine consumption in rodents is its bitter taste, which is strongly aversive. Taste aversion is often overcome by the use of adulterants, such as sweeteners, to conceal morphine taste or bitterants in the alternative bottle to equalize aversion. However, the adulterants’ presence is the cause for consumption choice and, upon removal, the preference for morphine is not preserved. Thus, current animal models are not suitable to study treatments aimed at reducing consumption elicited by morphine itself. Since taste preference is a learned behavior, just-weaned rats were trained to accept a bitter taste, adding the bitterant quinine to their drinking water for one week. The latter was followed by allowing the choice of quinine or morphine (0.15 mg/mL) solutions for two weeks. Then, quinine was removed, and the preference for morphine against water was evaluated. Using this paradigm, we show that rats highly preferred the consumption of morphine over water, reaching a voluntary morphine intake of 15 mg/kg/day. Morphine consumption led to significant analgesia and hyperlocomotion, and to a marked deprivation syndrome following the administration of the opioid antagonist naloxone. Voluntary morphine consumption was also shown to generate brain oxidative stress and neuroinflammation, signs associated with opioid dependence development. We present a robust two-bottle choice animal model of oral morphine self-administration for the evaluation of therapeutic interventions for the treatment of morphine dependence.
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Affiliation(s)
- Pablo Berríos-Cárcamo
- Center for Regenerative Medicine, Faculty of Medicine Clínica Alemana, Universidad del Desarrollo, Santiago 7610658, Chile
| | - Mauricio Quezada
- Center for Regenerative Medicine, Faculty of Medicine Clínica Alemana, Universidad del Desarrollo, Santiago 7610658, Chile
| | - Daniela Santapau
- Center for Regenerative Medicine, Faculty of Medicine Clínica Alemana, Universidad del Desarrollo, Santiago 7610658, Chile
| | - Paola Morales
- Molecular and Clinical Pharmacology Program, Institute of Biomedical Science, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile
- Department of Neuroscience, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile
- Research Center for the Development of Novel Therapeutic Alternatives for Alcohol Use Disorders, Santiago 8900000, Chile
| | - Belén Olivares
- Center for Medical Chemistry, Faculty of Medicine Clínica Alemana, Universidad del Desarrollo, Santiago 7610658, Chile
| | - Carolina Ponce
- Faculty of Agricultural and Forestry Sciences, Universidad de la Frontera, Temuco 4811230, Chile
| | - Alba Ávila
- Center for Regenerative Medicine, Faculty of Medicine Clínica Alemana, Universidad del Desarrollo, Santiago 7610658, Chile
| | - Cristian De Gregorio
- Center for Regenerative Medicine, Faculty of Medicine Clínica Alemana, Universidad del Desarrollo, Santiago 7610658, Chile
| | - Marcelo Ezquer
- Center for Regenerative Medicine, Faculty of Medicine Clínica Alemana, Universidad del Desarrollo, Santiago 7610658, Chile
| | - María Elena Quintanilla
- Molecular and Clinical Pharmacology Program, Institute of Biomedical Science, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile
| | - Mario Herrera-Marschitz
- Molecular and Clinical Pharmacology Program, Institute of Biomedical Science, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile
| | - Yedy Israel
- Center for Regenerative Medicine, Faculty of Medicine Clínica Alemana, Universidad del Desarrollo, Santiago 7610658, Chile
- Molecular and Clinical Pharmacology Program, Institute of Biomedical Science, Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile
- Research Center for the Development of Novel Therapeutic Alternatives for Alcohol Use Disorders, Santiago 8900000, Chile
| | - Fernando Ezquer
- Center for Regenerative Medicine, Faculty of Medicine Clínica Alemana, Universidad del Desarrollo, Santiago 7610658, Chile
- Research Center for the Development of Novel Therapeutic Alternatives for Alcohol Use Disorders, Santiago 8900000, Chile
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8
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AlMatrouk A, Lemons K, Ogura T, Lin W. Modification of the Peripheral Olfactory System by Electronic Cigarettes. Compr Physiol 2021; 11:2621-2644. [PMID: 34661289 DOI: 10.1002/cphy.c210007] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Electronic cigarettes (e-cigs) are used by millions of adolescents and adults worldwide. Commercial e-liquids typically contain flavorants, propylene glycol, and vegetable glycerin with or without nicotine. These chemical constituents are detected and evaluated by chemosensory systems to guide and modulate vaping behavior and product choices of e-cig users. The flavorants in e-liquids are marketing tools. They evoke sensory percepts of appealing flavors through activation of chemical sensory systems to promote the initiation and sustained use of e-cigs. The vast majority of flavorants in e-liquids are volatile odorants, and as such, the olfactory system plays a dominant role in perceiving these molecules that enter the nasal cavity either orthonasally or retronasally during vaping. In addition to flavorants, e-cig aerosol contains a variety of by-products generated through heating the e-liquids, including odorous irritants, toxicants, and heavy metals. These harmful substances can directly and adversely impact the main olfactory epithelium (MOE). In this article, we first discuss the olfactory contribution to e-cig flavor perception. We then provide information on MOE cell types and their major functions in olfaction and epithelial maintenance. Olfactory detection of flavorants, nicotine, and odorous irritants and toxicants are also discussed. Finally, we discuss the cumulated data on modification of the MOE by flavorant exposure and toxicological impacts of formaldehyde, acrolein, and heavy metals. Together, the information presented in this overview may provide insight into how e-cig exposure may modify the olfactory system and adversely impact human health through the alteration of the chemosensory factor driving e-cig use behavior and product selections. © 2021 American Physiological Society. Compr Physiol 11:2621-2644, 2021.
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Affiliation(s)
- Abdullah AlMatrouk
- General Department of Criminal Evidence, Forensic Laboratories, Ministry of Interior, Farwaniyah, Kuwait.,Department of Biological Sciences, University of Maryland Baltimore County, Baltimore, Maryland, USA
| | - Kayla Lemons
- Department of Psychiatry and Behavioral Sciences, Duke University School of Medicine, Durham, North Carolina, USA.,Department of Biological Sciences, University of Maryland Baltimore County, Baltimore, Maryland, USA
| | - Tatsuya Ogura
- Department of Biological Sciences, University of Maryland Baltimore County, Baltimore, Maryland, USA
| | - Weihong Lin
- Department of Biological Sciences, University of Maryland Baltimore County, Baltimore, Maryland, USA
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9
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Peris-Sampedro F, Stoltenborg I, Le May MV, Sole-Navais P, Adan RAH, Dickson SL. The Orexigenic Force of Olfactory Palatable Food Cues in Rats. Nutrients 2021; 13:nu13093101. [PMID: 34578979 PMCID: PMC8471864 DOI: 10.3390/nu13093101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 08/30/2021] [Accepted: 09/01/2021] [Indexed: 02/05/2023] Open
Abstract
Environmental cues recalling palatable foods motivate eating beyond metabolic need, yet the timing of this response and whether it can develop towards a less palatable but readily available food remain elusive. Increasing evidence indicates that external stimuli in the olfactory modality communicate with the major hub in the feeding neurocircuitry, namely the hypothalamic arcuate nucleus (Arc), but the neural substrates involved have been only partially uncovered. By means of a home-cage hidden palatable food paradigm, aiming to mimic ubiquitous exposure to olfactory food cues in Western societies, we investigated whether the latter could drive the overeating of plain chow in non-food-deprived male rats and explored the neural mechanisms involved, including the possible engagement of the orexigenic ghrelin system. The olfactory detection of a familiar, palatable food impacted upon meal patterns, by increasing meal frequency, to cause the persistent overconsumption of chow. In line with the orexigenic response observed, sensing the palatable food in the environment stimulated food-seeking and risk-taking behavior, which are intrinsic components of food acquisition, and caused active ghrelin release. Our results suggest that olfactory food cues recruited intermingled populations of cells embedded within the feeding circuitry within the Arc, including, notably, those containing the ghrelin receptor. These data demonstrate the leverage of ubiquitous food cues, not only for palatable food searching, but also to powerfully drive food consumption in ways that resonate with heightened hunger, for which the orexigenic ghrelin system is implicated.
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Affiliation(s)
- Fiona Peris-Sampedro
- Department of Physiology/Endocrine, Institute of Neuroscience and Physiology, The Sahlgrenska Academy at the University of Gothenburg, 40530 Gothenburg, Sweden; (I.S.); (M.V.L.M.); (R.A.H.A.)
- Correspondence: (F.P.-S.); (S.L.D.); Tel.: +46-31-786-35-35 (F.P.-S.); +46-31-786-35-68 (S.L.D.)
| | - Iris Stoltenborg
- Department of Physiology/Endocrine, Institute of Neuroscience and Physiology, The Sahlgrenska Academy at the University of Gothenburg, 40530 Gothenburg, Sweden; (I.S.); (M.V.L.M.); (R.A.H.A.)
| | - Marie V. Le May
- Department of Physiology/Endocrine, Institute of Neuroscience and Physiology, The Sahlgrenska Academy at the University of Gothenburg, 40530 Gothenburg, Sweden; (I.S.); (M.V.L.M.); (R.A.H.A.)
| | - Pol Sole-Navais
- Department of Obstetrics and Gynaecology, The Sahlgrenska Academy at the University of Gothenburg, 40530 Gothenburg, Sweden;
| | - Roger A. H. Adan
- Department of Physiology/Endocrine, Institute of Neuroscience and Physiology, The Sahlgrenska Academy at the University of Gothenburg, 40530 Gothenburg, Sweden; (I.S.); (M.V.L.M.); (R.A.H.A.)
- Brain Center Rudolf Magnus, Department of Translational Neuroscience, University Medical Center Utrecht, Utrecht University, 3584 Utrecht, The Netherlands
| | - Suzanne L. Dickson
- Department of Physiology/Endocrine, Institute of Neuroscience and Physiology, The Sahlgrenska Academy at the University of Gothenburg, 40530 Gothenburg, Sweden; (I.S.); (M.V.L.M.); (R.A.H.A.)
- Correspondence: (F.P.-S.); (S.L.D.); Tel.: +46-31-786-35-35 (F.P.-S.); +46-31-786-35-68 (S.L.D.)
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10
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Dahir NS, Calder AN, McKinley BJ, Liu Y, Gilbertson TA. Sex differences in fat taste responsiveness are modulated by estradiol. Am J Physiol Endocrinol Metab 2021; 320:E566-E580. [PMID: 33427045 PMCID: PMC7988783 DOI: 10.1152/ajpendo.00331.2020] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Sex as a biological variable has been the focus of increasing interest. Relatively few studies have focused, however, on differences in peripheral taste function between males and females. Nonetheless, there are reports of sex-dependent differences in chemosensitivity in the gustatory system. The involvement of endogenous changes in ovarian hormones has been suggested to account for taste discrepancies. Additionally, whether sex differences exist in taste receptor expression, activation, and subsequent signaling pathways that may contribute to different taste responsiveness is not well understood. In this study, we show the presence of both the nuclear and plasma membrane forms of estrogen receptor (ER) mRNA and protein in mouse taste cells. Furthermore, we provide evidence that estrogen increases taste cell activation during the application of fatty acids, the chemical cue for fat taste, in taste receptor cells. We found that genes important for the transduction pathway of fatty acids vary between males and females and that these differences also exist across the various taste papillae. In vivo support for the effect of estrogens in taste cells was provided by comparing the fatty acid responsiveness in male, intact female, and ovariectomized (OVX) female mice with and without hormone replacement. In general, females detected fatty acids at lower concentrations, and the presence of circulating estrogens increased this apparent fat taste sensitivity. Taken together, these data indicate that increased circulating estrogens in the taste system may play a significant role in physiology and chemosensory cellular activation and, in turn, may alter taste-driven behavior.NEW & NOTEWORTHY Using molecular, cellular, and behavioral analyses, this study shows that sex differences occur in fat taste in a mouse model. Female mice are more responsive to fatty acids, leading to an overall decrease in intake and fatty acid preference. These differences are linked to sex hormones, as estradiol enhances taste cell responsiveness to fatty acids during periods of low circulating estrogen following ovariectomy and in males. Estradiol is ineffective in altering fatty acid signaling during a high-estrogen period and in ovariectomized mice on hormone replacement. Thus, taste receptor cells are a direct target for actions of estrogen, and there are multiple receptors with differing patterns of expression in taste cells.
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Affiliation(s)
- Naima S Dahir
- Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, Florida
- Department of Internal Medicine, College of Medicine, University of Central Florida, Orlando, Florida
| | - Ashley N Calder
- Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, Florida
- Department of Internal Medicine, College of Medicine, University of Central Florida, Orlando, Florida
| | | | - Yan Liu
- Department of Internal Medicine, College of Medicine, University of Central Florida, Orlando, Florida
| | - Timothy A Gilbertson
- Department of Internal Medicine, College of Medicine, University of Central Florida, Orlando, Florida
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Evidence that novel flavors unconditionally suppress weight gain in the absence of flavor-calorie associations. Learn Behav 2020; 48:351-363. [DOI: 10.3758/s13420-020-00419-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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12
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Facilitation and retardation of flavor preference conditioning following prior exposure to the flavor conditioned stimulus. Learn Behav 2020; 47:177-186. [PMID: 30421121 DOI: 10.3758/s13420-018-0368-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
In two experiments, rats received pairings of an almond flavor (Experiments 1 and 2B) or a vanilla flavor (Experiment 2A) with sucrose. In each experiment, half of the rats received prior exposure to the flavor and half were exposed to water. Conditioned preference was then assessed through two-bottle, flavor versus water, choice tests. Latent inhibition (indicated by a weaker preference in pre-exposed subjects) was observed in the experiment using the vanilla flavor. However, facilitation (a stronger preference in pre-exposed subjects) instead of latent inhibition was evident with the almond flavor, both across acquisition trials and in the final choice test. These results indicate that, unlike most other paradigms of Pavlovian conditioning, conditioned stimulus pre-exposure in flavor preference learning may either facilitate or retard the acquisition (or the expression) of a conditioned flavor preference. We explore the proposal that the critical difference between the flavors lies in their hedonic values, with facilitation being more likely in a flavor that is initially disliked.
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Metabolic and behavioural effects of prenatal exposure to non-nutritive sweeteners: A systematic review and meta-analysis of rodent models. Physiol Behav 2020; 213:112696. [DOI: 10.1016/j.physbeh.2019.112696] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/17/2019] [Accepted: 09/27/2019] [Indexed: 12/19/2022]
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14
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Feeding circuit development and early-life influences on future feeding behaviour. Nat Rev Neurosci 2019; 19:302-316. [PMID: 29662204 DOI: 10.1038/nrn.2018.23] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
A wide range of maternal exposures - undernutrition, obesity, diabetes, stress and infection - are associated with an increased risk of metabolic disease in offspring. Developmental influences can cause persistent structural changes in hypothalamic circuits regulating food intake in the service of energy balance. The physiological relevance of these alterations has been called into question because maternal impacts on daily caloric intake do not persist to adulthood. Recent behavioural and epidemiological studies in humans provide evidence that the relative contribution of appetitive traits related to satiety, reward and the emotional aspects of food intake regulation changes across the lifespan. This Opinion article outlines a neurodevelopmental framework to explore the possibility that crosstalk between developing circuits regulating different modalities of food intake shapes future behavioural responses to environmental challenges.
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15
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Forty-eight hour conditioning produces a robust long lasting flavor preference in rats. Appetite 2019; 139:159-163. [PMID: 31047937 DOI: 10.1016/j.appet.2019.04.023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2017] [Revised: 04/27/2019] [Accepted: 04/27/2019] [Indexed: 11/23/2022]
Abstract
Conditioned flavor preference (CFP) learning is a form of associative learning in ingestive behavior. CFP Learning can be rapid and produces preferences of varying strengths that can be exceptionally persistent. We sought to establish a method to produce a robust long-lasting CFP in rats. Rats were given 48-h access (conditioning) to a CS+ flavor (grape or cherry 0.05% Kool-Aid, counterbalanced) mixed with 8% glucose and 0.05% saccharin. In order to determine the strength of conditioning rats were given 14 consecutive days of 24-h access to CS+ and CS- flavors mixed only with 0.05% Kool-Aid and 0.05% saccharin (extinction), then further tested 34 days after the last extinction test (48 days post conditioning) for 2 consecutive days with the CS+ and CS-. We found that not only did the learned CFP fail to extinguish over 14 days of testing, but it also persisted for at least 48 days after conditioning. These data provide a method to produce a robust, long lasting and persistent CFP for use in future ingestive behavior research.
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Ali A, Wham C, Wolber F, Dickens M, O'Keeffe K, Thunders M, Thomas J, Starck C, Rutherfurd-Markwick K. The Highs and Lows of Caffeine Intake in New Zealand Children. J Caffeine Adenosine Res 2018. [DOI: 10.1089/caff.2017.0035] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Affiliation(s)
- Ajmol Ali
- School of Sport, Exercise and Nutrition, Massey University, Auckland, New Zealand
- Centre for Metabolic Health Research, Massey University, Palmerston North, New Zealand
| | - Carol Wham
- School of Sport, Exercise and Nutrition, Massey University, Auckland, New Zealand
- Centre for Metabolic Health Research, Massey University, Palmerston North, New Zealand
| | - Fran Wolber
- Centre for Metabolic Health Research, Massey University, Palmerston North, New Zealand
- Massey Institute of Food Science and Technology, Massey University, Palmerston North
| | - Martin Dickens
- Centre for Metabolic Health Research, Massey University, Palmerston North, New Zealand
- School of Health Sciences, Massey University, Auckland, New Zealand
| | - Karyn O'Keeffe
- Centre for Metabolic Health Research, Massey University, Palmerston North, New Zealand
- Sleep/Wake Research Centre, Massey University, Wellington, New Zealand
| | - Michelle Thunders
- Centre for Metabolic Health Research, Massey University, Palmerston North, New Zealand
- Department of Pathology and Molecular Medicine, University of Otago, Wellington, New Zealand
| | - Judy Thomas
- Centre for Metabolic Health Research, Massey University, Palmerston North, New Zealand
- School of Health Sciences, Massey University, Auckland, New Zealand
| | - Carlene Starck
- Centre for Metabolic Health Research, Massey University, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Kay Rutherfurd-Markwick
- Centre for Metabolic Health Research, Massey University, Palmerston North, New Zealand
- School of Health Sciences, Massey University, Auckland, New Zealand
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17
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Associative versus predictive processes in Pavlovian conditioning. Behav Processes 2018; 154:21-26. [DOI: 10.1016/j.beproc.2017.12.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 12/18/2017] [Accepted: 12/18/2017] [Indexed: 11/19/2022]
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Roque J, Auvray M, Lafraire J. Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages. Front Psychol 2018; 8:2360. [PMID: 29375453 PMCID: PMC5769326 DOI: 10.3389/fpsyg.2017.02360] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Accepted: 12/26/2017] [Indexed: 11/24/2022] Open
Abstract
Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers' preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top-down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top-down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition.
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Affiliation(s)
- Jérémy Roque
- Centre de Recherche Pernod Ricard, Créteil, France
- Center for Food and Hospitality Research, Institut Paul Bocuse, Écully, France
- Institute of Intelligent Systems and Robotics, Université Pierre et Marie Curie, Paris, France
| | - Malika Auvray
- Institute of Intelligent Systems and Robotics, Université Pierre et Marie Curie, Paris, France
| | - Jérémie Lafraire
- Center for Food and Hospitality Research, Institut Paul Bocuse, Écully, France
- Institut Jean Nicod, Ecole Normale Supérieure, Paris, France
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19
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Postolache M, Santollo J, Daniels D. Associative learning contributes to the increased water intake observed after daily injections of angiotensin II. Physiol Behav 2017; 179:340-345. [PMID: 28687177 DOI: 10.1016/j.physbeh.2017.07.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 06/26/2017] [Accepted: 07/03/2017] [Indexed: 11/28/2022]
Abstract
Daily injections of angiotensin II (AngII) cause a progressive increase of water intake that resembles a classically ascribed non-associative sensitization. Consistent with the presumption that the observed increase in intake was sensitization, we hypothesized that it resulted from a pharmacological interaction between AngII and its receptor. To test this hypothesis, and remove the influence of drinking itself, we implemented a delay in water access after injection of AngII (icv) on four consecutive 'induction days,' and then measured intake on the next day ('test day') when rats were allowed to drink immediately after AngII. The delay in water access effectively reduced water intake on the four induction days, and rats with longer delays in access drank less on the test day than did rats allowed to drink immediately after AngII on the induction days. Additional experiments ruled out a role for a conditioned drinking response to the injection alone, and demonstrated a lack of conditioned appetition after pairing injections of AngII with water given by intragastric catheter. Taken together, these findings suggest that the increased drinking observed after daily injections of AngII is a conditioned appetition after repeated pairings of AngII and water intake. We further conclude that repeated stimulation of the AngII receptor alone is not sufficient to drive appetition.
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Affiliation(s)
- Maggie Postolache
- Department of Psychology, University at Buffalo, State University of New York (SUNY), Buffalo, New York, United States
| | - Jessica Santollo
- Department of Psychology, University at Buffalo, State University of New York (SUNY), Buffalo, New York, United States
| | - Derek Daniels
- Department of Psychology, University at Buffalo, State University of New York (SUNY), Buffalo, New York, United States.
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20
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Martin AA, Ferriday D, Rogers PJ, Brunstrom JM. Modulation of sweet preference by the actual and anticipated consequences of eating. Appetite 2016; 107:575-584. [PMID: 27614211 DOI: 10.1016/j.appet.2016.09.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 09/01/2016] [Accepted: 09/05/2016] [Indexed: 01/29/2023]
Abstract
Previous research has shown that non-human animals exhibit an inverted-U pattern of sweet preference, with consumption increasing across moderate levels of sweetness and then declining for high levels of sweetness. In rodents, this pattern reflects an avoidance of the postingestive effects of consuming energy-dense sugar solutions (conditioned satiation). Here, we examined whether humans also adjust their preferences to compensate for the anticipated energy content/satiating outcomes of consuming sweetened foods. In two experiments (each N = 40), participants were asked to taste and imagine eating small (15 g) and large (250 g) portions of five novel desserts that varied in sweetness. Participants evaluated the desserts' expected satiety, expected satiation, and expected sickliness. A measure of estimated energy content was also derived using a computerized energy compensation test. This procedure was completed before and after consuming a standard lunch. Across both experiments, results confirmed that participants preferred a less sweet dessert when asked to imagine eating a large versus a small portion, and when rating the dessert in a fed versus fasted state. We also obtained evidence that participants anticipated more energy from the sweeter desserts (even in Experiment 2 when half of the participants were informed that the desserts were equated for energy content). However we found only partial evidence for anticipated satiation-expected sickliness was related systematically to increases in sweetness, but expected satiation and expected satiety were only weakly influenced. These findings raise questions about the role of sweetness in the control of food intake (in humans) and the degree to which 'sweet-calorie learning' occurs in complex dietary environments where sweetness may actually be a poor predictor of the energy content of foods.
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Affiliation(s)
- Ashley A Martin
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol, UK.
| | - Danielle Ferriday
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol, UK
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol, UK
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol, UK
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21
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Recio SA, Iliescu AF, Honey R, de Brugada I. Perceptual learning in flavor preference conditioning: Restricting generalization of acquired preferences between flavors. LEARNING AND MOTIVATION 2016. [DOI: 10.1016/j.lmot.2016.09.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Palframan KM, Myers KP. Modern ‘junk food’ and minimally-processed ‘natural food’ cafeteria diets alter the response to sweet taste but do not impair flavor-nutrient learning in rats. Physiol Behav 2016; 157:146-57. [DOI: 10.1016/j.physbeh.2016.01.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Revised: 01/02/2016] [Accepted: 01/11/2016] [Indexed: 01/10/2023]
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23
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Figueroa J, Solà-Oriol D, Guzmán-Pino SA, Chetrit C, Borda E, Pérez JF. The use of porcine digestible peptides and their continuity effect in nursery pigs1. J Anim Sci 2016; 94:1531-40. [DOI: 10.2527/jas.2015-0019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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24
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Ueji K, Minematsu Y, Takeshita D, Yamamoto T. Saccharin Taste Conditions Flavor Preference in Weanling Rats. Chem Senses 2015; 41:135-41. [PMID: 26514409 DOI: 10.1093/chemse/bjv064] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Innate and learned taste/flavor preferences to chemical stimuli in weanling rats are not fully understood. Our previous study showed that weanling rats could establish conditioned flavor preferences when low, but not high, concentrations of sucrose solutions were used as associative rewarding stimuli. Here, we examined whether 3-week-old rats could acquire flavor learning when the rewarding stimulus was saccharin, a non-nutritive artificial sweetener. In the acquisition session, they consumed water with a flavor (cherry or grape) and 0.1% sodium saccharin with another flavor (grape or cherry) for 15 min daily on alternative days over 6 consecutive days. The subsequent test session revealed significant preferences for the flavor previously associated with saccharin. However, they failed to retain the preference when retested in adulthood at the age of 20 weeks. These behavioral results were similar to those previously demonstrated when 2% sucrose was used as an associative sweetener. Although these 2 solutions were equally preferred, the taste quality may not be the same because the weanling rats showed neophobia to 0.1% saccharin and a larger chorda tympani response than 2% sucrose. The present study showed that a conditioned flavor preference was established to saccharin in weanling rats on the basis of flavor-taste association.
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Affiliation(s)
- Kayoko Ueji
- Department of Health and Nutrition, Faculty of Health Science, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan and
| | - Yuji Minematsu
- Health Science Research Center, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan
| | - Daisuke Takeshita
- Health Science Research Center, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan
| | - Takashi Yamamoto
- Department of Health and Nutrition, Faculty of Health Science, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan and Health Science Research Center, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan
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Wald HS, Myers KP. Enhanced flavor-nutrient conditioning in obese rats on a high-fat, high-carbohydrate choice diet. Physiol Behav 2015; 151:102-10. [PMID: 26150317 DOI: 10.1016/j.physbeh.2015.07.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Revised: 05/29/2015] [Accepted: 07/02/2015] [Indexed: 12/11/2022]
Abstract
Through flavor-nutrient conditioning rats learn to prefer and increase their intake of flavors paired with rewarding, postingestive nutritional consequences. Since obesity is linked to altered experience of food reward and to perturbations of nutrient sensing, we investigated flavor-nutrient learning in rats made obese using a high fat/high carbohydrate (HFHC) choice model of diet-induced obesity (ad libitum lard and maltodextrin solution plus standard rodent chow). Forty rats were maintained on HFHC to induce substantial weight gain, and 20 were maintained on chow only (CON). Among HFHC rats, individual differences in propensity to weight gain were studied by comparing those with the highest proportional weight gain (obesity prone, OP) to those with the lowest (obesity resistant, OR). Sensitivity to postingestive food reward was tested in a flavor-nutrient conditioning protocol. To measure initial, within-meal stimulation of flavor acceptance by post-oral nutrient sensing, first, in sessions 1-3, baseline licking was measured while rats consumed grape- or cherry-flavored saccharin accompanied by intragastric (IG) water infusion. Then, in the next three test sessions they received the opposite flavor paired with 5 ml of IG 12% glucose. Finally, after additional sessions alternating between the two flavor-infusion contingencies, preference was measured in a two-bottle choice between the flavors without IG infusions. HFHC-OP rats showed stronger initial enhancement of intake in the first glucose infusion sessions than CON or HFHC-OR rats. OP rats also most strongly preferred the glucose-paired flavor in the two-bottle choice. These differences between OP versus OR and CON rats suggest that obesity is linked to responsiveness to postoral nutrient reward, consistent with the view that flavor-nutrient learning perpetuates overeating in obesity.
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Affiliation(s)
- Hallie S Wald
- Program in Neuroscience, Bucknell University, Lewisburg, PA, USA
| | - Kevin P Myers
- Department of Psychology, Bucknell University, Lewisburg, PA, USA; Program in Neuroscience, Bucknell University, Lewisburg, PA, USA; Program in Animal Behavior, Bucknell University, Lewisburg, PA, USA.
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Abstract
During the first 2 y of life, development is rapid and includes dramatic changes in eating behavior. Individual patterns of food preferences and eating behaviors emerge and differ depending on the foods offered and on the contexts of feeding during this early period of dietary transition. In this review, we discuss evidence on ways in which early learning influences food preferences and eating behavior, which, in turn, shape differences in dietary patterns, growth, and health. Although the evidence reviewed indicates that this early period of transition provides opportunities to influence children's developing intake patterns, there is no consistent, evidence-based guidance for caregivers who are feeding infants and toddlers; the current Dietary Guidelines are intended to apply to Americans over the age of 2 y. At present, the evidence base with regard to how and what children learn about food and eating behavior during these first years is limited. Before developing guidance for parents and caregivers, more scholarship and research is necessary to understand how infants and toddlers develop the food preferences and self-regulatory processes necessary to promote healthy growth, particularly in today's environment. By the time they reach 2 y of age, children have essentially completed the transition to "table foods" and are consuming diets similar to those of other family members. This article discusses parenting and feeding approaches that may facilitate or impede the development of self-regulation of intake and the acceptance of a variety of foods and flavors necessary for a healthy diet. We review the limited evidence on how traditional feeding practices, familiarization, associative learning, and observational learning affect the development of eating behavior in the context of the current food environment. Areas for future research that could inform the development of anticipatory guidance for parents and caregivers responsible for the care and feeding of young children are identified.
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Affiliation(s)
- Leann L Birch
- Departments of Human Development and Family Studies (LLB and AED) and Nutritional Sciences (LLB), The Pennsylvania State University, University Park, PA
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Clouard C, Loison F, Meunier-Salaün MC, Val-Laillet D. An attempt to condition flavour preference induced by oral and/or postoral administration of 16% sucrose in pigs. Physiol Behav 2013; 124:107-15. [PMID: 24184509 DOI: 10.1016/j.physbeh.2013.10.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2012] [Revised: 09/05/2013] [Accepted: 10/22/2013] [Indexed: 11/29/2022]
Abstract
The present study investigated the acquisition of conditioned flavour preferences in pigs using the caloric value and/or sweet taste of sucrose. Nine water-deprived juvenile pigs were given four three-day conditioning sessions during which they received flavoured solutions as conditioned stimuli (CS). The CS solutions were paired with three treatments that generated a gustatory and/or a caloric reinforcement (US). The CS++ solution was added with 16% sucrose and paired with an intraduodenal (ID) infusion of water, the CS+ solution was paired with an ID infusion of 16% sucrose and the CS- solution was paired with an ID infusion of water. One and two weeks after conditioning, the water-deprived pigs were subjected to two-choice preference tests with the unreinforced CS solutions. Solutions intake, behavioural activity and some drinking parameters were measured. Despite no difference in CS intake during conditioning, the animals spent less time inactive and more time standing during CS++ than CS+ conditioning. When receiving CS++, the pigs explored the drinking trough more than when receiving CS-. Compared to the CS- condition, the numbers of drinking episodes and intra-drinking episode (IDE) pauses were also 36% and 49% lesser in the CS++ condition, but these differences were not significant. During the two-choice tests, the pigs did not show significant preferences. Nevertheless, during the first session, the pigs seemed to show a slight preference for the CS++ (57% of total intake) compared to CS+. The duration of CS++ drinking episodes represented 64% of the total duration compared to CS+ and CS- . The total time spent drinking the CS++ also represented 57% of the total time in the CS++ vs. CS- test. To conclude, although no clear-cut preferences were found during two-choice tests, the oral perception of 16% sucrose during conditioning induced changes in behavioural activities, motivational responses and microstructure of CS intake, suggesting the importance of oral food perception for food selection processes in pigs. Further studies are needed to investigate the impact of water deprivation on the expression of flavour preferences in pigs.
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Affiliation(s)
- Caroline Clouard
- INRA, UR1341 Alimentation, Adaptations Digestives, Nerveuses et Comportementales, F-35590 Saint Gilles, France; INRA, UMR1348 Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage, F-35590 Saint Gilles, France; Agrocampus Ouest, Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Élevage, F-35000 Rennes, France
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Palmatier MI, Lantz JE, O'Brien LC, Metz SP. Effects of nicotine on olfactogustatory incentives: preference, palatability, and operant choice tests. Nicotine Tob Res 2013; 15:1545-54. [PMID: 23430737 PMCID: PMC3741061 DOI: 10.1093/ntr/ntt016] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2012] [Accepted: 01/18/2013] [Indexed: 12/22/2022]
Abstract
INTRODUCTION The use of additives in tobacco may capitalize on the incentive motivational properties of tastes and scents such as mint (menthol), vanilla, and strawberry. These incentives are intended to increase tobacco experimentation, but their salience may also be enhanced by the incentive amplifying effects of nicotine (NIC). The goal of the present studies was to investigate the potential interaction between the incentive amplifying effects of NIC and gustatory incentives. METHODS One of two discriminable tastes (grape or cherry Kool-Aid®; 0.05% wt/vol; unsweetened) was paired with sucrose (20% wt/vol; conditioned stimulus [CS+]) in deionized water, whereas the other taste (CS-) was presented in deionized water. Experiment 1 investigated the effects of NIC pretreatment on preference for the CS+ versus CS- in 2-bottle choice tests. Experiment 2 investigated the effects of NIC on palatability of the CS+ and CS- using orofacial taste reactions. Experiment 3 investigated the effects of NIC on reinforcement by the CS+ and CS- using a concurrent choice operant task. RESULTS NIC pretreatment robustly increased operant responding for the CS+ but did not alter responding for the CS- in the operant choice task (Experiment 3). However, NIC pretreatment did not alter intake or palatability of the CS+ or CS- (Experiments 1 and 2). CONCLUSIONS NIC increases the reinforcing effects of gustatory incentive stimuli, even though these stimuli were not paired with NIC administration. The findings suggest that adding taste incentives to tobacco products may increase the attractiveness of these products to consumers and the probability of repeated use.
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Affiliation(s)
- Matthew I Palmatier
- Department of Psychology, East Tennessee State University, Johnson City, TN 37614, USA.
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Goran MI, Dumke K, Bouret SG, Kayser B, Walker RW, Blumberg B. The obesogenic effect of high fructose exposure during early development. Nat Rev Endocrinol 2013; 9:494-500. [PMID: 23732284 PMCID: PMC4916951 DOI: 10.1038/nrendo.2013.108] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Obesogens are compounds that disrupt the function and development of adipose tissue or the normal metabolism of lipids, leading to an increased risk of obesity and associated diseases. Evidence for the adverse effects of industrial and agricultural obesogens, such as tributyltin, bisphenol A and other organic pollutants is well-established. Current evidence suggests that high maternal consumption of fat promotes obesity and increased metabolic risk in offspring, but less is known about the effects of other potential nutrient obesogens. Widespread increase in dietary fructose consumption over the past 30 years is associated with chronic metabolic and endocrine disorders and alterations in feeding behaviour that promote obesity. In this Perspectives, we examine the evidence linking high intakes of fructose with altered metabolism and early obesity. We review the evidence suggesting that high fructose exposure during critical periods of development of the fetus, neonate and infant can act as an obesogen by affecting lifelong neuroendocrine function, appetite control, feeding behaviour, adipogenesis, fat distribution and metabolic systems. These changes ultimately favour the long-term development of obesity and associated metabolic risk.
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Affiliation(s)
- Michael I Goran
- Department of Preventive Medicine and Childhood Obesity Research Centre, University of Southern California, 2250 Alcazar Street, Los Angeles, CA 90089, USA.
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Figueroa J, Solà-Oriol D, Vinokurovas L, Manteca X, Pérez J. Prenatal flavour exposure through maternal diets influences flavour preference in piglets before and after weaning. Anim Feed Sci Technol 2013. [DOI: 10.1016/j.anifeedsci.2013.04.023] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Garcia-Burgos D, González F, Hall G. Motivational control of latent inhibition in flavor preference conditioning. Behav Processes 2013; 98:9-17. [PMID: 23624026 DOI: 10.1016/j.beproc.2013.04.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2013] [Revised: 04/01/2013] [Accepted: 04/11/2013] [Indexed: 11/28/2022]
Abstract
In three experiments, rats given pairings of a neutral flavor with sucrose showed a preference for that flavor when subsequently allowed to choose between it and water. Preexposure to the flavor produced a latent inhibition effect (reduced the size of the preference) when the rats were hungry during the test (Experiments 1 and 2). Rats that were not hungry during the test failed to show latent inhibition (Experiments 1-3). Experiment 3 confirmed that sucrose-flavor pairings were capable of producing a preference even in nonhungry rats. It is argued that the preference shown by rats that are hungry on test depends on a flavor-nutrient association, a form of learning that is susceptible to latent inhibition in the same way as standard conditioning procedures are. The failure to obtain latent inhibition in nonhungry rats suggests that the preference obtained in these conditions depends on a different form of learning that is less susceptible to the effects of stimulus exposure.
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Figueroa J, Solà-Oriol D, Borda E, Sclafani A, Pérez JF. Flavour preferences conditioned by protein solutions in post-weaning pigs. Physiol Behav 2012; 107:309-16. [DOI: 10.1016/j.physbeh.2012.08.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2012] [Revised: 08/27/2012] [Accepted: 08/29/2012] [Indexed: 11/25/2022]
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Moderate high fat diet increases sucrose self-administration in young rats. Appetite 2012; 61:19-29. [PMID: 23023044 DOI: 10.1016/j.appet.2012.09.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2012] [Revised: 08/18/2012] [Accepted: 09/18/2012] [Indexed: 02/06/2023]
Abstract
We have previously reported that a moderately high fat diet increases motivation for sucrose in adult rats. In this study, we tested the motivational, neurochemical, and metabolic effects of the high fat diet in male rats transitioning through puberty, during 5-8 weeks of age. We observed that the high fat diet increased motivated responding for sucrose, which was independent of either metabolic changes or changes in catecholamine neurotransmitter metabolites in the nucleus accumbens. However, AGRP mRNA levels in the hypothalamus were significantly elevated. We demonstrated that increased activation of AGRP neurons is associated with motivated behavior, and that exogenous (third cerebroventricular) AGRP administration resulted in significantly increased motivation for sucrose. These observations suggest that increased expression and activity of AGRP in the medial hypothalamus may underlie the increased responding for sucrose caused by the high fat diet intervention. Finally, we compared motivation for sucrose in pubertal vs. adult rats and observed increased motivation for sucrose in the pubertal rats, which is consistent with previous reports that young animals and humans have an increased preference for sweet taste, compared with adults. Together, our studies suggest that background diet plays a strong modulatory role in motivation for sweet taste in adolescent animals.
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Yeomans MR. Flavour–nutrient learning in humans: An elusive phenomenon? Physiol Behav 2012; 106:345-55. [DOI: 10.1016/j.physbeh.2012.03.013] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Revised: 03/11/2012] [Accepted: 03/12/2012] [Indexed: 10/28/2022]
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Clouard C, Jouhanneau M, Meunier-Salaün MC, Malbert CH, Val-Laillet D. Exposures to conditioned flavours with different hedonic values induce contrasted behavioural and brain responses in pigs. PLoS One 2012; 7:e37968. [PMID: 22685528 PMCID: PMC3368353 DOI: 10.1371/journal.pone.0037968] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2011] [Accepted: 04/27/2012] [Indexed: 11/18/2022] Open
Abstract
This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d.) infusions of 15% glucose (F(Glu)), lithium chloride (F(LiCl)), or saline (control treatment, F(NaCl)). One and five weeks later, the animals were subjected to three two-choice feeding tests without reinforcement to check the acquisition of a conditioned flavour preference or aversion. In between, the anaesthetised pigs were subjected to three (18)FDG PET brain imaging coupled with an olfactogustatory stimulation with the conditioned flavours. During conditioning, the pigs spent more time lying inactive, and investigated their environment less after the F(LiCl) than the F(NaCl) or F(Glu) meals. During the two-choice tests performed one and five weeks later, the F(NaCl) and F(Glu) foods were significantly preferred over the F(LICl) food even in the absence of i.d. infusions. Surprisingly, the F(NaCl) food was also preferred over the F(Glu) food during the first test only, suggesting that, while LiCl i.d. infusions led to a strong flavour aversion, glucose infusions failed to induce flavour preference. As for brain imaging results, exposure to aversive or less preferred flavours triggered global deactivation of the prefrontal cortex, specific activation of the posterior cingulate cortex, as well as asymmetric brain responses in the basal nuclei and the temporal gyrus. In conclusion, postingestive visceral stimuli can modulate the flavour/food hedonism and further feeding choices. Exposure to flavours with different hedonic values induced metabolism differences in neural circuits known to be involved in humans in the characterization of food palatability, feeding motivation, reward expectation, and more generally in the regulation of food intake.
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Affiliation(s)
- Caroline Clouard
- INRA, UR1341 ADNC (Alimentation & Adaptations Digestives, Nerveuses et Comportementales), Saint Gilles, France
- INRA, UMR1348 PEGASE (Physiologie, Environnement et Génétique pour l’Animal et les Systèmes d’Élevage), Saint Gilles, France
- Agrocampus Ouest, UMR1348 PEGASE (Physiologie, Environnement et Génétique pour l’Animal et les Systèmes d’Élevage), Rennes, France
| | - Mélanie Jouhanneau
- INRA, UR1341 ADNC (Alimentation & Adaptations Digestives, Nerveuses et Comportementales), Saint Gilles, France
- INRA, UMR1348 PEGASE (Physiologie, Environnement et Génétique pour l’Animal et les Systèmes d’Élevage), Saint Gilles, France
- Agrocampus Ouest, UMR1348 PEGASE (Physiologie, Environnement et Génétique pour l’Animal et les Systèmes d’Élevage), Rennes, France
| | - Marie-Christine Meunier-Salaün
- INRA, UMR1348 PEGASE (Physiologie, Environnement et Génétique pour l’Animal et les Systèmes d’Élevage), Saint Gilles, France
- Agrocampus Ouest, UMR1348 PEGASE (Physiologie, Environnement et Génétique pour l’Animal et les Systèmes d’Élevage), Rennes, France
| | - Charles-Henri Malbert
- INRA, UR1341 ADNC (Alimentation & Adaptations Digestives, Nerveuses et Comportementales), Saint Gilles, France
| | - David Val-Laillet
- INRA, UR1341 ADNC (Alimentation & Adaptations Digestives, Nerveuses et Comportementales), Saint Gilles, France
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Mennella JA, Trabulsi JC. Complementary foods and flavor experiences: setting the foundation. ANNALS OF NUTRITION AND METABOLISM 2012; 60 Suppl 2:40-50. [PMID: 22555188 DOI: 10.1159/000335337] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Increased fruit and vegetable consumption early in life may lead to life-long intake of fruits and vegetables, which in turn may be beneficial for weight control and other health outcomes in later life. Although health officials worldwide recommend delaying solid foods until 6 months of age, younger infants often receive solid food, which may affect later obesity rates. The timing of introduction to solid foods is important both nutritionally and developmentally and may affect acceptance of foods both in infancy and later in life. Infants can clearly discriminate the flavors of different fruits and vegetables. Repeated flavor experiences promote the willingness to eat a variety of foods: infants will consume more of foods that have a familiar flavor and are more accepting of novel flavors if they have experience with flavor variety. Many flavors that the mother either ingests or inhales are transmitted to her milk and/or amniotic fluid. Mothers can help the transition from a diet exclusively of milk or formula to a mixed diet by providing the infant familiar flavors in both milk or formula and solid foods. Exposure to a variety of flavors during and between meals appears to facilitate acceptance of novel foods. Providing novelty in the context of a familiar food might prove to be an optimal combination to progressively accustom infants to a diversity of novel foods. When repeatedly exposing infants to flavors of some vegetables that have bitter tastes, mothers should focus not on infants' facial expressions but on their willingness to eat the food and should continue to provide repeated opportunities to taste the food. Introducing children repeatedly to individual as well as a variety of fruits and vegetables, both within and between meals, might help them be more accepting of fruits and vegetables, which is difficult to enhance beyond toddlerhood.
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Offering “Dip” Promotes Intake of a Moderately-Liked Raw Vegetable among Preschoolers with Genetic Sensitivity to Bitterness. J Acad Nutr Diet 2012; 112:235-45. [DOI: 10.1016/j.jada.2011.08.032] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research? Animal 2012; 6:118-36. [DOI: 10.1017/s1751731111001315] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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Clouard C, Chataignier M, Meunier-Salaün MC, Val-Laillet D. Flavour preference acquired via a beverage-induced conditioning and its transposition to solid food: Sucrose but not maltodextrin or saccharin induced significant flavour preferences in pigs. Appl Anim Behav Sci 2012. [DOI: 10.1016/j.applanim.2011.11.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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40
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Vento PJ, Myers KP, Daniels D. Investigation into the specificity of angiotensin II-induced behavioral desensitization. Physiol Behav 2011; 105:1076-81. [PMID: 22192708 DOI: 10.1016/j.physbeh.2011.12.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2011] [Revised: 12/05/2011] [Accepted: 12/06/2011] [Indexed: 11/16/2022]
Abstract
Angiotensin II (AngII) plays a key role in maintaining body fluid homeostasis. The physiological and behavioral effects of central AngII include increased blood pressure and fluid intake. In vitro experiments demonstrate that repeated exposure to AngII reduces the efficacy of subsequent AngII, and behavioral studies indicate that prior icv AngII administration reduces the dipsogenic response to AngII administered later. Specifically, rats given a treatment regimen of three icv injections of a large dose of AngII, each separated by 20 min, drink less water in response to a test injection of AngII than do vehicle-treated controls given the same test injection. The present studies were designed to test three potential explanations for the reduced dipsogenic potency of AngII after repeated administration. To this end, we tested for motor impairment caused by repeated injections of AngII, for a possible role of visceral distress or illness, and for differences in the pressor response to the final test injection of AngII. We found that repeated injections of AngII neither affected drinking stimulated by carbachol nor did they produce a conditioned flavor avoidance. Furthermore, we found no evidence that differences in the pressor response to the final test injection of AngII accounted for the difference in intake. In light of these findings, we are able to reject these three explanations for the observed behavioral desensitization, and, we suggest instead that the mechanism for this phenomenon may be at the level of the receptor.
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Affiliation(s)
- Peter J Vento
- Behavioral Neuroscience Program, Department of Psychology, The State University of New York at Buffalo, Buffalo, NY 14260, USA
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41
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Lemon J, Stevenson R, Gates P, Copeland J. Palatability, Familiarity, and Underage, Immoderate Drinking. JOURNAL OF CHILD & ADOLESCENT SUBSTANCE ABUSE 2011. [DOI: 10.1080/1067828x.2011.614896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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42
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Extinction, spontaneous recovery and renewal of flavor preferences based on taste–taste learning. LEARNING AND MOTIVATION 2011. [DOI: 10.1016/j.lmot.2010.09.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Cornwell TB, McAlister AR. Alternative thinking about starting points of obesity. Development of child taste preferences. Appetite 2011; 56:428-39. [PMID: 21238522 DOI: 10.1016/j.appet.2011.01.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2010] [Revised: 12/02/2010] [Accepted: 01/08/2011] [Indexed: 12/20/2022]
Abstract
Food marketers are at the epicenter of criticism for the unfolding obesity epidemic as societies consider banning advertising to children and taxing "junk" foods. While marketing's role in obesity is not well understood, there is clear evidence that children are regularly targeted with calorie-dense, nutrient-poor food. Much of the past research seeks to understand how marketing influences brand preference and child requests. The authors argue that understanding palate development offers new insights for discussion. Two studies consider whether a sugar/fat/salt (SFS) palate is linked to children's knowledge of food brands, experience with products, and advertising. In study 1, the authors develop a survey measure of taste preferences and find that a child's SFS palate (as reported by parents) relates significantly to children's self-reported food choices. Study 2 examines how knowledge of certain branded food and drinks is related to palate. Findings show that children with detailed mental representations of fast-food and soda brands--developed via advertising and experience--have higher scores on the SFS palate scale.
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Affiliation(s)
- T Bettina Cornwell
- Lundquist College of Business, University of Oregon, 1208 University of Oregon, Eugene, OR 97403, USA. ,
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44
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Learned preference for a hedonically negative flavor is observed after pairings with positive post-ingestion consequences rather than with a palatable flavor. LEARNING AND MOTIVATION 2010. [DOI: 10.1016/j.lmot.2010.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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45
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Serra J, Ferreira G, Mirabito L, Lévy F, Nowak R. Post-oral and perioral stimulations during nursing enhance appetitive olfactory memory in neonatal rabbits. Chem Senses 2009; 34:405-13. [PMID: 19366788 DOI: 10.1093/chemse/bjp014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Nursing-suckling interactions facilitate olfactory learning in newborns as long as suckling and the olfactory stimulus temporally overlap. We tested the hypothesis that olfactory preferences would develop even with a long delay between odor presentation and nursing. Thyme was presented to 2-day-old rabbit pups by placing an odorized plate 2 cm above their nest box. Duration and time of nursing were controlled and occurred before, during, or after odor presentation. Controls were not nursed. When exposed to the odor for 15 min, control pups preferred thyme to a novel odor in a 2-choice test immediately after exposure but not 3 and 22 h later. When pups were nursed immediately before thyme exposure or during exposure, they preferred the familiar odorant until 22 h later. Identically, when nursing occurred 30 min before odor exposure, a preference for thyme was maintained up to 22 h. This was not observed when nursing occurred 60 min before odor presentation. We concluded that enhancement of olfactory memory occurs in neonates during nursing but also after post-oral stimulation by postprandial internal state.
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Affiliation(s)
- J Serra
- Equipe Comportement, Neurobiologie, Adaptation, Unité de Physiologie de la Reproduction et des Comportements, UMR6175 CNRS INRA, Université de Tours, Haras Nationaux, Nouzilly, France
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Zeinstra GG, Koelen M, Kok F, de Graaf C. Children's hard-wired aversion to pure vegetable tastes. A ‘failed’ flavour–nutrient learning study. Appetite 2009; 52:528-30. [DOI: 10.1016/j.appet.2008.11.006] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2008] [Revised: 11/13/2008] [Accepted: 11/16/2008] [Indexed: 11/25/2022]
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47
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Fetal ethanol exposure increases ethanol intake by making it smell and taste better. Proc Natl Acad Sci U S A 2009; 106:5359-64. [PMID: 19273846 DOI: 10.1073/pnas.0809804106] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Human epidemiologic studies reveal that fetal ethanol exposure is highly predictive of adolescent ethanol avidity and abuse. Little is known about how fetal exposure produces these effects. It is hypothesized that fetal ethanol exposure results in stimulus-induced chemosensory plasticity. Here, we asked whether gestational ethanol exposure increases postnatal ethanol avidity in rats by altering its taste and odor. Experimental rats were exposed to ethanol in utero via the dam's diet, whereas control rats were either pair-fed an iso-caloric diet or given food ad libitum. We found that fetal ethanol exposure increased the taste-mediated acceptability of both ethanol and quinine hydrochloride (bitter), but not sucrose (sweet). Importantly, a significant proportion of the increased ethanol acceptability could be attributed directly to the attenuated aversion to ethanol's quinine-like taste quality. Fetal ethanol exposure also enhanced ethanol intake and the behavioral response to ethanol odor. Notably, the elevated intake of ethanol was also causally linked to the enhanced odor response. Our results demonstrate that fetal exposure specifically increases ethanol avidity by, in part, making it taste and smell better. More generally, they establish an epigenetic chemosensory mechanism by which maternal patterns of drug use can be transferred to offspring. Given that many licit (e.g., tobacco products) and illicit (e.g., marijuana) drugs have noteworthy chemosensory components, our findings have broad implications for the relationship between maternal patterns of drug use, child development, and postnatal vulnerability.
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48
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Overshadowing in conditioned taste aversion or in conditioned emotional response after neonatal ventral hippocampal lesions in rats. Behav Brain Res 2008; 194:15-20. [DOI: 10.1016/j.bbr.2008.06.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2008] [Revised: 06/09/2008] [Accepted: 06/11/2008] [Indexed: 11/30/2022]
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49
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Rossi A, Moreira EAM, Rauen MS. Determinantes do comportamento alimentar: uma revisão com enfoque na família. REV NUTR 2008. [DOI: 10.1590/s1415-52732008000600012] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
O comportamento alimentar ocupa atualmente um papel central na prevenção e no tratamento de doenças. A alimentação durante a infância, ao mesmo tempo em que é importante para o crescimento e desenvolvimento, pode também representar um dos principais fatores de prevenção de algumas doenças na fase adulta. Freqüentemente a família, os fatores sociais e os ambientais podem influenciar o padrão alimentar das crianças. O objetivo desta revisão foi abordar os diversos fatores ambientais envolvidos na aquisição de hábitos alimentares na infância. Os artigos selecionados foram pesquisados nas bases de dados Medline e SciELO considerando o período de 1978 a 2007. Foram utilizados os termos em ingles: children's eating patterns, children's dietary quality, determinants of children's eating patterns e em português. São apresentados os resultados de algumas investigações mais relevantes nesta área. Embora alguns desses fatores sejam inatos e, por isso, necessitem de um controle mais rigoroso, ressalta-se o papel determinante da família na formação dos hábitos alimentares saudáveis, pois a modificação de um hábito alimentar durante a fase adulta tem, em geral, alta taxa de insucesso. Além disso, outros fatores, como a escola, a rede social, as condições socioeconômicas e culturais, são potencialmente modificáveis e influenciam no processo de construção dos hábitos alimentares da criança e, conseqüentemente, do indivíduo adulto.
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50
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Yeomans MR, Leitch M, Gould NJ, Mobini S. Differential hedonic, sensory and behavioral changes associated with flavor–nutrient and flavor–flavor learning. Physiol Behav 2008; 93:798-806. [DOI: 10.1016/j.physbeh.2007.11.041] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2007] [Revised: 11/19/2007] [Accepted: 11/26/2007] [Indexed: 10/22/2022]
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