Ingestion and emotional health

Acute Stress Exposure Alters Food-Related Brain Monoaminergic Profiles in a Rat Model of Anorexia

BACKGROUND

Adverse life experiences are a major risk factor for anorexia nervosa (AN). Eating-provoked anxiousness associated with AN is postulated to be due to food-related exaggerated serotonin activity in the brain and imbalances of monoamine neurotransmitters.

OBJECTIVES

Using a rodent model of stress-induced hypophagia, we investigated if stress exposure augments food-related serotonin turnover and imbalances in measures of brain serotonin and dopamine activity in manners consistent with anxiousness toward food and restricted eating.

METHODS

Adult male F344 rats were conditioned to associate an audio cue with daily food over 2 weeks, after which half of the rats were exposed to a single episode of tail shocks (stress) or left undisturbed (nonstressed). All rats were killed 48 h later, during a control period, the food-associated cue, or a period of food access. Serotonin, dopamine, and norepinephrine, as well as metabolite concentrations, were assessed across brain regions comprising reward, emotion, and feeding circuits relevant to AN in acutely stressed and nonstressed rats using HPLC. Statistical significance level was 5%.

RESULTS

Stress-induced rat hypophagia paralleled an augmented serotonin turnover in response to the food-associated cue in the hypothalamus and hippocampus, as well as food access in the hypothalamus and cortical areas (all P < 0.05). Stress exposure increased the ratio of serotonin to dopamine metabolites across several brain areas, but the magnitude of this imbalance was further augmented during the food-associated cue and food access in the brainstem, hippocampus, and cortical areas (all P < 0.05). Finally, stress lowered norepinephrine concentrations by 18% in the hypothalamus (P < 0.05).

CONCLUSIONS

The observed stress-induced changes to monoamine profiles in rats could have key implications for physiological states that contribute to restricted eating and may hold relevance for the development of AN precipitated by adverse life experiences.

Taste as a marker for behavioral energy regulation:Replication and extension of meal pattern evidence from selectively bred rats

A key feature of energy regulation among species that eat discrete meals is meal patterning - meal frequency, size, and duration. Such animals can adjust to internal states and external circumstances with changes in one or more of those meal parameters, with or without altering total food intake. Relatively little is known about individual differences in meal patterning. We previously reported meal patterning differences between rat lines selectively bred for differential saccharin solution intake, lines that also differ in sensitivity to metabolic challenges: Relative to high-saccharin-consuming counterparts (HiS), male low-saccharin-consuming rats (LoS) ate smaller, more frequent meals. Those findings provided evidence of an association between taste and short term satiety. Twenty generations later, we describe systematic replication of the line difference in meal patterns in males and females using two different kinds of reinforcer pellet. The previous study was further extended by examining meal parameters (1) with bi- and multivariate analyses and (2) after acute food restriction and a moderate stressor. Results are discussed within a behavior-systems framework incorporating taste as a marker for behavioral energy regulation.

Sweetener Intake by Rats Selectively Bred for Differential Saccharin Intake: Sucralose, Stevia, and Acesulfame Potassium

Behavioral responses to sweeteners have been used to study the evolution, mechanisms, and functions of taste. Occidental low and high saccharin consuming rats (respectively, LoS and HiS) have been selectively outbred on the basis of saccharin intake and are a valuable tool for studying variation among individuals in sweetener intake and its correlates. Relative to HiS rats, LoS rats consume smaller amounts of all nutritive and nonnutritive sweeteners tested to date, except aspartame. The lines also differ in intake of the commercial product Splenda; the roles of sucralose and saccharides in the difference are unclear. The present study extends prior work by examining intake of custom mixtures of sucralose, maltodextrin, and sugars and Splenda by LoS and HiS rats (Experiment 1A-1D), stevia and a constituent compound (rebaudioside A; Experiment 2A-2E), and acesulfame potassium tested at several concentrations or with 4 other sweeteners at one concentration each (Experiment 3A-3B). Results indicate that aversive side tastes limit intake of Splenda, stevia, and acesulfame potassium, more so among LoS rats than among HiS rats. In addition, regression analyses involving 5 sweeteners support the idea that both sweetness and bitterness are needed to account for intake of nonnutritive sweeteners, more so among LoS rats. These findings contribute to well developed and emerging literatures on sweetness and domain-general processes related to gustation.

Gut Microbiota and a Selectively Bred Taste Phenotype: A Novel Model of Microbiome-Behavior Relationships

OBJECTIVES

The microbiota-gut-brain axis is increasingly implicated in obesity, anxiety, stress, and other health-related processes. Researchers have proposed that gut microbiota may influence dietary habits, and pathways through the microbiota-gut-brain axis make such a relationship feasible; however, few data bear on the hypothesis. As a first step in the development of a model system, the gut microbiome was examined in rat lines selectively outbred on a taste phenotype with biobehavioral profiles that have diverged with respect to energy regulation, anxiety, and stress.

METHODS

Occidental low and high-saccharin-consuming rats were assessed for body mass and chow, water, and saccharin intake; littermate controls had shared cages with rats in the experimental group but were not assessed. Cecum and colon microbial communities were profiled using Illumina 16S rRNA sequencing and multivariate analysis of microbial diversity and composition.

RESULTS

The saccharin phenotype was confirmed (low-saccharin-consuming rats, 0.7Δ% [0.9Δ%]; high-saccharin-consuming rats, 28.1Δ% [3.6Δ%]). Regardless of saccharin exposure, gut microbiota differed between lines in terms of overall community similarity and taxa at lower phylogenetic levels. Specifically, 16 genera in three phyla distinguished the lines at a 10% false discovery rate.

DISCUSSION

The study demonstrates for the first time that rodent lines created through selective pressure on taste and differing on functionally related correlates host different microbial communities. Whether the microbiota are causally related to the taste phenotype or its correlates remains to be determined. These findings encourage further inquiry on the relationship of the microbiome to taste, dietary habits, emotion, and health.

Bitter Taste Causes Hostility

The present research tested the novel hypothesis that bitter taste increases hostility. Theoretical background formed the intimate link of the taste-sensory system to the visceral system, with bitter intake typically eliciting a strong aversion response. Three experiments using differential bitter and control stimuli showed that hostile affect and behavior is increased by bitter taste experiences. Specifically, participants who consumed a bitter (vs. control) drink showed an increase in self-reported current hostility (Experiment 1), in hypothetical aggressive affect and hypothetical aggressive behavior (Experiment 2) and in actual hostile behavior assessed using a well-established method for non-physical laboratory aggression (Experiment 3). Furthermore, the effect occurred not only when participants were previously provoked (Experiments 2 and 3) but also when no provocation preceded (Experiment 1 and 3). Importantly, stimulus aversiveness and intensity did not influence the effects observed, ruling them out as explanations. Alternative interpretative frameworks and limitations are discussed.

Alimentary Epigenetics: A Developmental Psychobiological Systems View of the Perception of Hunger, Thirst and Satiety

Hunger, thirst and satiety have an enormous influence on cognition, behavior and development, yet we often take for granted that they are simply inborn or innate. Converging data and theory from both comparative and human domains, however, supports the conclusion that the phenomena hunger, thirst and satiety are not innate but rather emerge probabilistically as a function of experience during individual development. The metatheoretical perspective provided by developmental psychobiological systems theory provides a useful framework for organizing and synthesizing findings related to the development of the perception of hunger, thirst and satiety, or alimentary interoception. It is argued that neither developmental psychology nor the psychology of eating and drinking have adequately dealt with the ontogeny of alimentary interoception and that a more serious consideration of the species-typical developmental system of food and fluid intake and the many modifications that have been made therein is likely necessary for a full understanding of both alimentary and emotional development.

Increased negative emotional responses in PROP supertasters

Based on animal data it has been suggested that an increased sensitivity to bitter tastes is linked with increased emotional reactivity. The present study examined for the first time in humans whether the intensity of experimentally induced negative emotional responses is related to sensitivity to the bitter tasting compound PROP (6-n-propylthiouracil). Normal-weight participants (61 men, 57 women) with a mean age of 24 years were classified into PROP non-tasters (n=54), medium tasters (n=25), or supertasters (n=39), and were shown two film clips to induce negative emotional response patterns: one pattern predominated by anger and tension, and another predominated by sadness and depressed mood. A third film clip was emotionally neutral. Before and after film clip viewing, self-rated emotional responses were obtained. PROP supertasters showed more intense responses than non-tasters or medium tasters after the anger-inducing film clip (increased anger, tension, sadness and fear as well as decreased mood and joy). Significant correlations were found between emotional responses and a continuos measure of PROP sensitivity. Group differences and correlations could not be attributed to personality measures, trait affectivity, or gender. For emotional responses after the sadness-inducing film clip, no differences between taster groups could be detected. PROP sensitivity appears to be related to arousability of emotions, in particular those emotions that are associated with an increased readiness to respond actively to stimuli from the environment, e.g. anger, disgust and fear.

Ethanol withdrawal and proclivity are inversely related in rats selectively bred for differential saccharin intake

Withdrawal severity and voluntary alcohol consumption are inversely related in rats and mice. The present study demonstrated this empirical relation and extended it in two ways. First, the rats were selectively bred for low (LoS) and high (HiS) saccharin intake, a phenotype that correlates positively with ethanol intake and inversely with emotional reactivity. Withdrawal has not yet been studied in these rats. Second, proclivity to consume ethanol was measured as conditioned preference for an ethanol-paired flavor. After 2 weeks of forced exposure to ethanol and a period of abstinence, LoS rats showed elevated acoustic startle; HiS rats did not (Exp. 1). When ethanol- and no-ethanol solutions were available freely during conditioning, both LoS and HiS rats preferred a flavor paired with 4% ethanol, but only HiS rats preferred a flavor paired with 10% ethanol (Exp. 2A); when exposure to the two solutions was controlled, all groups except LoS males preferred flavors paired with 4% or 10% ethanol (Exp. 2B). Thus, as predicted, withdrawal was more severe in the line with less ethanol proclivity (LoS). These results implicate basic associative and affective processes in individual differences in patterns of alcohol use.

Emotionsbedingtes Essverhalten: Die Bedeutung der Emotionen

Zusammenfassung. Wirkungen von Emotionen auf das Essverhalten variieren in Abhängigkeit von Person- und Emotionsmerkmalen. Bisherige Untersuchungen waren größtenteils auf den Einfluss von Personmerkmalen gerichtet. Sie zeigten, dass ein gezügelter sowie ein emotionaler Ess-Stil zu gesteigerter Nahrungsaufnahme bei negativen Emotionen prädisponieren. Weitere Untersuchungen verweisen auf den Einfluss von Emotionsmerkmalen wie Intensität und Valenz. Der vorliegende Beitrag fasst den Forschungsstand zusammen und unterteilt die Wirkungen von Emotionen auf das Essverhalten in fünf Varianten, die sich durch definierte Person- und Emotionsmerkmale vorhersagen lassen: emotionale Steuerung der Nahrungswahl, emotionale Hemmung des Essverhaltens, emotionale Enthemmung gezügelten Essverhaltens, emotional-instrumentelles Essverhalten und emotionkongruente Modulation des Essverhaltens.

Changes in eating behavior during the aging process

The changing demographics of the world population necessitate a review of normative eating behavior in order to better differentiate eating pathologies from age-associated changes. This review examines the psychological, social, and physiological changes in aging as they affect eating behavior. Neurochemical and neurophysiological bases of appetite, psychobehavioral models of eating, and concomitant variables of depression, bereavement, and social interactions are examined. As many sensory systems decline with aging, these declines influence food choice and acceptability and may manifest conditions such as geriatric anorexia. Special circumstances of centenarians are discussed to provide further insights into pathological, normative, and superlative aging.

The bitter truth: sensitivity to saccharin's bitterness predicts overactivity in highly arousable female dieters

OBJECTIVE

The interaction between taste sensitivity and emotionality in rats provides a provocative view of hyperactivity. Rats that have been bred selectively for their reactivity to saccharin exhibit characteristic emotionality. When placed on restrictive diets, these rats exhibit excessive activity levels, relative to rats that are not sensitive to saccharin. Because humans who are highly arousable (i.e., reactive to environmental stimuli) also exhibit an increase in sensitivity to saccharin's bitterness, the current study evaluated whether women who are highly arousable, currently dieting, and sensitive to saccharin's bitterness engage in excessive exercise.

METHOD

Participants completed a questionnaire packet, which assessed emotionality, eating patterns, and exercise patterns. On another occasion, they completed a body contour drawings handout, and their weight and height were measured. They also rated saccharin's bitterness and sweetness following a stressful event.

RESULTS AND DISCUSSION

As hypothesized, sensitivity to saccharin's bitterness predicted overactivity in highly arousable female dieters, which reveals the multidimensionality of activity anorexia.

Ingestional responses to metabolic challenges in rats selectively bred for high and low saccharin intake

Rats selectively bred on the basis of saccharin intake also differ on some measures of emotional reactivity. The present studies were designed to contribute to our understanding of this association. Rats selectively bred for relatively high (HiS) versus low (LoS) saccharin intake were tested in two paradigms useful in assessing the ability to respond adaptively to internal perturbations of metabolic regulation or to external events that may produce metabolic challenges. The first study concerned slow-onset (regular insulin) and rapid-onset (2-deoxy-D-glucose [2-DG], fast-acting insulin) glucoprivation and resultant feeding behavior. LoS and HiS lines did not differ in response to saline or slow-onset challenges, but LoS rats ate less in the first half hour after rapid-onset challenges; the line differences were eliminated by pretreatment with caffeine. The second study revealed significantly higher plasma corticosterone (CORT) among LoS rats relative to HiS rats, both in the light and in the dark. Preliminary assessments after a single stressor and a single dose of dexamethasone showed, respectively, CORT elevation and suppression that was comparable in the two lines. These results add further support to the ideas that voluntary consumption of saccharin is related to the expression of classically defined emotional behaviors, and that responsiveness to diverse metabolic challenges may share a common basis, such as genetic pleiotropism.

The effects of uncontrollable, unpredictable aversive and appetitive events: similar effects warrant similar, but not identical, explanations?

Exposure to uncontrollable, unpredictable appetitive events produces a variety of cognitive debilitations and vegetative changes, as does exposure to uncontrollable, unpredictable aversive events. Similarities include impaired escape from aversive events, impaired discrimination, finicky consumption, analgesia, and body weight loss. However, in stark contrast, uncontrollable aversive stress causes reduced motor activity where as similar appetitive treatment does not; aversively induced debilitation is causally related to energy regulation, whereas the appetitively induced effects are not. Parallel mechanisms are suggested to explain these effects in terms of a revised anxiety account of the aversive effects, and a frustration account of the appetitive effects. Finally, factors likely to limit important research to resolve the many remaining issues are identified: negative presentation of animal research, political decision making, and ignorance and fear in committees which review the ethics of research.

Responses to basic taste qualities in rats selectively bred for high versus low saccharin intake

Rats selectively bred for relatively high (HiS) and relatively low (LoS) saccharin intake were offered sweet (sucrose), bitter (quinine, sucrose octaacetate), salty (sodium chloride), starchy (Polycose((R))), and sour (citric acid) solutions at several concentrations; sucrose/quinine, and sucrose/citric acid mixtures were also tested. Compared to HiS rats, LoS rats displayed weaker preferences for and lower consumption of sweet, salty, and starchy solutions. HiS and LoS rats did not differ in responses to simple bitter or sour solutions or to adulteration of sucrose with citric acid. However, quinine adulteration reduced sucrose preference more among LoS rats. Thus, selection on a saccharin intake phenotype has yielded line differences on all hedonically positive tastants and, probably as a consequence of that difference, greater finickiness specifically towards bittersweet solutions in the low saccharin-consuming line. Additional work can clarify the psychobiological mechanisms for the phenotypic difference and, potentially, the reasons for its relationship to measures of emotionality.

Aspartame consumption in rats selectively bred for high versus low saccharin intake

Whereas humans use aspartame as a sugar substitute, evidence to date from rats suggests that aspartame does not taste sweet or, more generally, hedonically positive to them. The present study provided a strong test of the appetitive properties of aspartame in rats by examining consumption of aspartame and, for comparison, several sugars by two lines of rats selectively bred for high (HiS) versus low (LoS) saccharin consumption. The HiS and LoS lines differed in consumption of fructose, glucose, sucrose, maltose, and saccharin solutions. Overall, the rats showed a weak but significant preference for aspartame. However, no line differences in aspartame consumption were observed. Thus, even among rats specifically bred on the basis of their responsiveness to sweet tastes, aspartame tastes minimally sweet or good.

The bitter with the sweet: the taste/stress/temperament nexus

Is the tongue a window to the psyche? In rats, stress alters taste, and individual differences in taste are related to measures of emotion. The present study concerned stress-induced changes in taste and its modulation by temperament in people. College students rated saccharin's bitterness and sweetness and a tone's loudness after exposure to a mild stressor. Temperament (trait arousability, pleasure, and dominance) was assessed separately. When individual differences were ignored, stress appeared to selectively increase sensitivity to saccharin's bitterness. However, the stressor's impact was modulated by temperament: Stress nonselectively augmented stimulus magnitude ratings among highly arousable individuals; relative to high-pleasure counterparts, low-pleasure individuals gave higher bitterness ratings and lower sweetness ratings after stress. Taste does seem to provide a glimpse of the emotional life of humans and other animals and opens new avenues to the study of the biological bases of affect.

Poststress glucose mitigates behavioral impairment in rats in the "learned helplessness" model of psychopathology

Three experiments examined the effects of poststress glucose treatment in the learned helplessness model of psychopathology in rats. In experiment 1, rats were given access to water or 40% aqueous glucose immediately following exposure to inescapable tailshocks or simple restraint in a 2 x 2 factorial design. Inescapably shocked rats failed to drink the glucose solution during the poststress interval and failed to show any improvement 24 hours after stress induction in shuttle-escape performance. Consequently, all rats received preexposure to a sweetened glucose cocktail in an attempt to increase poststress ingestion following inescapable shock treatment in experiment 2. Under these conditions, poststress intake of the glucose cocktail eliminated behavioral impairment in inescapably shocked rats relative to water-treated shocked rats and water- and glucose-treated restrained controls. Experiment 3 demonstrated that glucose prophylaxis occurs in the absence of sucrose when rats are preexposed to a 40% glucose solution prior to stress induction.

Lithium chloride and inescapable, unsignaled tail shock differentially affect meal patterns of rats

Several motivational states, such as malaise, fear, and satiety, reduce spontaneous food ingestion by rats, and differentiation of these states is often desirable. The present study used the spontaneous meal pattern to this end. The illness-inducing toxin lithium chloride delayed initiation of the first postinjection meal, and that meal was smaller and eaten more slowly (Experiments 1A and 1B). Rats exposed to tail shock also subsequently took longer to initiate meals, but meals were eaten faster and were slightly larger relative to control conditions (Experiment 2). These changes in meal patterns are different from those produced by satiety-related hormones, such as CCK or insulin, which solely reduce meal size in paradigms designed to assess physiological regulation of food intake. Taken together, these findings attest to the ability of meal patterns to distinguish malaise, fear, and satiety from one another.

Saccharin's aversive taste in rats: evidence and implications

In most biobehavioral research using rats as subjects, saccharin is viewed as a "sugar substitute"--sweet, palatable, and conveniently lacking in calories. This characterization has merit: Saccharin seems to share some sensory, affective, and motivating properties with sugars. This paper focuses on saccharin's lesser known, aversive properties. Evidence of saccharin's distinctive taste in rats is reviewed, followed by discussion of several modulating variables. Procedures that influence rats' responses to saccharin and their measurement are summarized, and the argument is advanced that saccharin can be used to study the relationship of taste and ingestion to learning, stress, and emotional processes in rats and humans.

Divergent responses to saccharin vs. sucrose availability after stress in rats

Rats were exposed to 100 5-s inescapable, unpredictable shocks then had access to water and saccharin or sucrose solution for 5-6 days. Shock reduced daily drinking during saccharin tests (Experiments 1, 2B, 4) and increased daily drinking during sucrose tests (Experiment 2B). In addition, shock reduced body weight when saccharin, but not when sucrose, was available (Experiments 1, 2B). The specificity of the reductions to saccharin tests (Experiments 2B, 4), equal intake of flavors shortly after stress (Experiments 2B to 4), and failure of saccharin-naive and saccharin-familiar groups to differ (Experiment 3) argue against a neophobia interpretation. Normal or above-normal drinking during sucrose (Experiment 2B) or water-only (Experiment 4) tests indicate an absence of general hedonic, motoric, or hydrational deficits. Qualitative differences in the tastes of saccharin and sucrose may underlie their disparate effects on drinking after shock. Whatever the mechanisms, the present results show that even a severe stressor can decrease or increase ingestion, depending on the flavors available.