Gustatory hedonic value: potential function for forebrain control of brainstem taste processing

Cultural Moderation of Unconscious Hedonic Responses to Food

Previous psychological studies have shown that images of food elicit hedonic responses, either consciously or unconsciously, and that participants' cultural experiences moderate conscious hedonic ratings of food. However, whether cultural factors moderate unconscious hedonic responses to food remains unknown. We investigated this issue in Polish and Japanese participants using the subliminal affective priming paradigm. Images of international fast food and domestic Japanese food were presented subliminally as prime stimuli. Participants rated their preferences for the subsequently presented target ideographs. Participants also rated their preferences for supraliminally presented food images. In the subliminal rating task, Polish participants showed higher preference ratings for fast food primes than for Japanese food primes, whereas Japanese participants showed comparable preference ratings across these two conditions. In the supraliminal rating task, both Polish and Japanese participants reported comparable preferences for fast and Japanese food stimuli. These results suggest that cultural experiences moderate unconscious hedonic responses to food, which may not be detected based on explicit ratings.

Amygdala activation during unconscious visual processing of food

Hedonic or emotional responses to food have important positive and negative effects on human life. Behavioral studies have shown that hedonic responses to food images are elicited rapidly, even in the absence of conscious awareness of food. Although a number of previous neuroimaging studies investigated neural activity during conscious processing of food images, the neural mechanisms underlying unconscious food processing remain unknown. To investigate this issue, we measured neural activity using functional magnetic resonance imaging while participants viewed food and mosaic images presented subliminally and supraliminally. Conjunction analyses revealed that the bilateral amygdala was more strongly activated in response to food images than to mosaic images under both subliminal and supraliminal conditions. Interaction analyses revealed that the broad bilateral posterior regions, peaking at the posterior fusiform gyrus, were particularly active when participants viewed food versus mosaic images under the supraliminal compared with the subliminal condition. Dynamic causal modeling analyses supported the model in which the subcortical visual pathway from the pulvinar to the amygdala was modulated by food under the subliminal condition; in contrast, the model in which both subcortical and cortical (connecting the primary visual cortex, fusiform gyrus, and the amygdala) visual pathways were modulated by food received the most support under the supraliminal condition. These results suggest the possibility that unconscious hedonic responses to food may exert an effect through amygdala activation via the subcortical visual pathway.

Modeling hypohedonia following repeated social defeat: Individual vulnerability and dopaminergic involvement

Social defeat in rodents putatively can model hypohedonia. The present studies examined models for assessing hypohedonia-like behavior and tested the hypotheses that 1) individual differences in baseline reward sensitivity predict vulnerability, and 2) defeat elicits changes in pharmacological measures of striatal dopaminergic function. Male Wistar rats (n=142) received repeated defeat (3 "triad" blocks of 3 defeats) or control handling. To determine whether defeat influenced consumption of SuperSac (glucose-saccharin) over an isocaloric, less preferred, glucose solution, a 2-choice paradigm was used. To determine repeated defeat effects on the reinforcing efficacy of SuperSac, a progressive-ratio schedule of reinforcement was used. Amphetamine-induced locomotor activity (0.08mg/kg, s.c.) was determined as a measure sensitive to striatal dopaminergic function. Defeat reduced SuperSac consumption during the first two triads-an effect seen in the third triad only in defeated rats with High vs. Low baseline SuperSac intake. The characteristic escalation in PR breakpoint for SuperSac normally seen in controls was absent in defeated rats, leading to a significant difference by the third triad. Defeat-induced blunting of the escalation in PR performance was greater in rats with High antecedent PR breakpoints and persisted 2.5weeks post-defeat. Repeated defeat also blunted amphetamine-induced locomotion 13days post-defeat. Thus, hypohedonic-like effects of social defeat were detected and accompanied by persistently attenuated striatal dopamine function. Early effects were seen for consumption of differentially-palatable solutions, and persistent effects were seen for the "breakpoint" motivational measure. The results implicate initial reward sensitivity as a risk factor for stress-induced hypohedonia.

"The next mouthful will be the best": influence of prevision of the pleasure on the decision of having a second helping of a just eaten food

PURPOSE

Firstly, to see if the decision to have a second helping of food is related to the current evaluation of its palatability or to the predicted pleasure of a second helping of the same food. Secondly, to see if there is any relationship between subjects' BMI, their current or predicted evaluation of food palatability and their decision to have a second helping.

METHODS

128 guests attended a village festival with the specific purpose of eating a traditional, local soup made of beans and bacon. Subjects were asked to indicate the pleasure they felt eating the soup and the pleasure they predicted they would feel by having a second helping of the same food. Subjects were then offered a second identical portion of the above described soup.

RESULTS

72 subjects accepted a second helping of the soup. We discovered a significant correlation between predicted pleasure and the decision to have a second helping of the same food. There was also a significant correlation between BMI and the level of predicted pleasure of a second helping.

CONCLUSIONS

The decision to have a second helping of food was related to predicted pleasure and not to the pleasure that was experienced during the first helping.

Unconscious Affective Responses to Food

Affective or hedonic responses to food are crucial for humans, both advantageously (e.g., enhancing survival) and disadvantageously (e.g., promoting overeating and lifestyle-related disease). Although previous psychological studies have reported evidence of unconscious cognitive and behavioral processing related to food, it remains unknown whether affective reactions to food can be triggered unconsciously and its relationship with daily eating behaviors. We investigated these issues by using the subliminal affective priming paradigm. Photographs of food or corresponding mosaic images were presented in the peripheral visual field for 33 ms. Target photos of faces with emotionally neutral expressions were then presented, and participants rated their preferences for the faces. Eating behaviors were also assessed using questionnaires. The food images, relative to the mosaics, increased participants' preference for subsequent target faces. Furthermore, the difference in the preference induced by food versus mosaic images was positively correlated with the tendency to engage in external eating. These results suggest that unconscious affective reactions are elicited by the sight of food and that these responses contribute to daily eating behaviors related to overeating.

Differential effects of mineralocorticoid and angiotensin II on incentive and mesolimbic activity

The controls of thirst and sodium appetite are mediated in part by the hormones aldosterone and angiotensin II (AngII). The present study examined the behavioral and neural mechanisms of altered effort-value in animals treated with systemic mineralocorticoids, intracerebroventricular AngII, or both. First, rats treated with mineralocorticoid and AngII were tested in the progressive ratio operant task. The willingness to work for sodium versus water depended on hormonal treatment. In particular, rats treated with both mineralocorticoid and AngII preferentially worked for access to sodium versus water compared with rats given only one of these hormones. Second, components of the mesolimbic dopamine pathway were examined for modulation by mineralocorticoids and AngII. Based on cFos immunohistochemistry, AngII treatment activated neurons in the ventral tegmental area and nucleus accumbens, with no enhancement by mineralocorticoid pretreatment. In contrast, Western blot analysis revealed that combined hormone treatment increased levels of phospho-tyrosine hydroxylase in the ventral tegmental area. Thus, mineralocorticoid and AngII treatments differentially engaged the mesolimbic pathway based on tyrosine hydroxylase levels versus cFos activation.

Odor-taste convergence in the nucleus of the solitary tract of the awake freely licking rat

Flavor is produced by the integration of taste, olfaction, texture, and temperature, currently thought to occur in the cortex. However, previous work has shown that brainstem taste-related nuclei also respond to multisensory inputs. Here, we test the hypothesis that taste and olfaction interact in the nucleus of the solitary tract (NTS; the first neural relay in the central gustatory pathway) in awake, freely licking rats. Electrophysiological recordings of taste and taste + odor responses were conducted in an experimental chamber following surgical electrode implantation and recovery. Tastants (0.1 m NaCl, 0.1 m sucrose, 0.01 m citric acid, and 0.0001 m quinine) were delivered for five consecutive licks interspersed with five licks of artificial saliva rinse delivered on a VR5 schedule. Odorants were n-amyl acetate (banana), acetic acid (vinegar), octanoic acid (rancid), and phenylethyl alcohol (floral). For each cell, metric space analyses were used to quantify the information conveyed by spike count, by the rate envelope, and by individual spike timing. Results revealed diverse effects of odorants on taste-response magnitude and latency across cells. Importantly, NTS cells were more competent at discriminating taste + odor stimuli versus tastants presented alone for all taste qualities using both rate and temporal coding. The strong interaction of odorants and tastants at the NTS underscores its role as the initial node in the neural circuit that controls food identification and ingestion.

Odor-taste convergence in the nucleus of the solitary tract of the awake freely licking rat

Flavor is produced by the integration of taste, olfaction, texture, and temperature, currently thought to occur in the cortex. However, previous work has shown that brainstem taste-related nuclei also respond to multisensory inputs. Here, we test the hypothesis that taste and olfaction interact in the nucleus of the solitary tract (NTS; the first neural relay in the central gustatory pathway) in awake, freely licking rats. Electrophysiological recordings of taste and taste + odor responses were conducted in an experimental chamber following surgical electrode implantation and recovery. Tastants (0.1 m NaCl, 0.1 m sucrose, 0.01 m citric acid, and 0.0001 m quinine) were delivered for five consecutive licks interspersed with five licks of artificial saliva rinse delivered on a VR5 schedule. Odorants were n-amyl acetate (banana), acetic acid (vinegar), octanoic acid (rancid), and phenylethyl alcohol (floral). For each cell, metric space analyses were used to quantify the information conveyed by spike count, by the rate envelope, and by individual spike timing. Results revealed diverse effects of odorants on taste-response magnitude and latency across cells. Importantly, NTS cells were more competent at discriminating taste + odor stimuli versus tastants presented alone for all taste qualities using both rate and temporal coding. The strong interaction of odorants and tastants at the NTS underscores its role as the initial node in the neural circuit that controls food identification and ingestion.

Molecular pathophysiology of metabolic effects of antipsychotic medications

Antipsychotic medications are associated with major metabolic changes that contribute to medical morbidity and a significantly shortened life span. The mechanisms for these changes provide us with a broader understanding of central nervous and peripheral organ-mediated metabolic regulation. This paper reviews an extensive literature regarding putative mechanisms for effects of antipsychotic medications on weight regulation and glucose homeostasis as well as potential inherent metabolic risks of schizophrenia itself. We present a model suggesting that peripheral antipsychotic targets play a critical role in drug-induced weight gain and diabetes. We propose that a better understanding of these mechanisms will be crucial to developing improved treatments for serious mental illnesses as well as providing potentially novel therapeutic targets of metabolic disorders including diabetes.

Restoration of quinine-stimulated Fos-immunoreactive neurons in the central nucleus of the amygdala and gustatory cortex following reinnervation or cross-reinnervation of the lingual taste nerves in rats

Remarkably, when lingual gustatory nerves are surgically rerouted to inappropriate taste fields in the tongue, some taste functions recover. We previously demonstrated that quinine-stimulated oromotor rejection reflexes and neural activity (assessed by Fos immunoreactivity) in subregions of hindbrain gustatory nuclei were restored if the posterior tongue, which contains receptor cells that respond strongly to bitter compounds, was cross-reinnervated by the chorda tympani nerve. Such functional recovery was not seen if instead, the anterior tongue, where receptor cells are less responsive to bitter compounds, was cross-reinnervated by the glossopharyngeal nerve, even though this nerve typically responds robustly to bitter substances. Thus, recovery depended more on the taste field being reinnervated than on the nerve itself. Here, the distribution of quinine-stimulated Fos-immunoreactive neurons in two taste-associated forebrain areas was examined in these same rats. In the central nucleus of the amygdala (CeA), a rostrocaudal gradient characterized the normal quinine-stimulated Fos response, with the greatest number of labeled cells situated rostrally. Quinine-stimulated neurons were found throughout the gustatory cortex, but a "hot spot" was observed in its anterior-posterior center in subregions approximating the dysgranular/agranular layers. Fos neurons here and in the rostral CeA were highly correlated with quinine-elicited gapes. Denervation of the posterior tongue eliminated, and its reinnervation by either nerve restored, numbers of quinine-stimulated labeled cells in the rostralmost CeA and in the subregion approximating the dysgranular gustatory cortex. These results underscore the remarkable plasticity of the gustatory system and also help clarify the functional anatomy of neural circuits activated by bitter taste stimulation.

Differential effects of electrical stimulation of the central amygdala and lateral hypothalamus on fos-immunoreactive neurons in the gustatory brainstem and taste reactivity behaviors in conscious rats

Projections from the central amygdala (CeA) and lateral hypothalamus (LH) modulate the activity of gustatory brainstem neurons, however, the role of these projections in gustatory behaviors is unclear. The goal of the current study was to determine the effects of electrical stimulation of the CeA or LH on unconditioned taste reactivity (TR) behaviors in response to intra-oral infusion of tastants. In conscious rats, electrical stimulation of the CeA or LH was delivered with and without simultaneous intra-oral infusion of taste solutions via an intra-oral cannula. Immunohistochemistry for the Fos protein was used to identify neurons in the gustatory brainstem activated by the electrical and/or intra-oral stimulation. In the absence of intra-oral infusion of a tastant, electrical stimulation of either the CeA or the LH increased the number of ingestive, but not aversive, TR behaviors performed. During intra-oral infusions of taste solutions, CeA stimulation tended to increase aversive behaviors whereas LH stimulation dramatically reduced the number of aversive responses to quinine hydrochloride (QHCl). These data indicate that projections from the CeA and LH alter TR behaviors. A few of the behavioral effects were accompanied by changes in the number of Fos-immunoreactive neurons in the gustatory brainstem, suggesting a possible anatomical substrate for these effects.

Influence of palatability on motivation to operate for caloric and non-caloric food in non food-deprived and food-deprived rats

Palatability is the hedonic food component that is considered to override the homeostatic mechanisms that control food intake, and we compared how much effort non food-deprived and food-deprived rats were willing to spend in order to earn a palatable caloric (sucrose) or non-caloric (saccharin) snack. We first studied the dopaminergic response, in terms of dopamine levels and dopamine and cAMP-regulated phosphoprotein Mr 32,000 (DARPP-32) phosphorylation pattern, to two consecutive palatable caloric or non-caloric snacks in the nucleus accumbens shell (NAcS) of non food-deprived and fasted rats. We report that non food-deprived rats developed rapid habituation in the NAcS dopaminergic response to the second consumption of both caloric and non-caloric palatable food, while food-deprived rats developed rapid habituation only to saccharin. Next, we show that in self-administration experiments, non food-deprived rats spent a similar effort when operating for sucrose or saccharin. However, the same rats showed an increased response specifically for sucrose after 18-h fasting. After pre-feeding devaluation, rats reduced their response to sucrose but not for saccharin. These results strengthen the hypothesis that food intake is mainly controlled by palatability in non food-deprived rats and by caloric content in food-deprived rats. Moreover, they show that rapid habituation development was associated with a similar, basal working activity aimed at ingesting both caloric and non-caloric food, as observed in non food-deprived rats consuming sucrose or saccharin and in fasted rats consuming saccharin. Conversely, lack of habituation, as present in fasted rats consuming a caloric food, was associated with extra energy expenditure.

Understanding taste dysfunction in patients with cancer

Taste dysfunction is a significant but underestimated issue for patients with cancer. Impaired taste results in changes in diet and appetite, early satiety, and impaired social interactions. Nurses can play a key role in educating patients and families on the pathophysiology of taste dysfunction by suggesting interventions to treat the consequences of taste dysfunction, when available, and offering psychosocial support as patients cope with this often devastating consequence of treatment. Taste recognition helps humans identify the nutritional quality of food and signals the digestive tract to begin secreting enzymes. Spoiled or tainted foods typically are recognized by their bad taste. Along with the other sensory systems, taste is crucial for helping patients treated for cancer feel normal. This article will review the anatomy and physiology of taste; define the different types of taste dysfunction, including the underlying pathophysiologic basis related to cancer treatment; and discuss potential nursing interventions to manage the consequences of taste dysfunction.

Involvement of brain ANG II in acute sodium depletion induced salty taste changes

Many investigations have been devoted to determining the role of angiotensin II (ANG II) and aldosterone (ALD) in sodium-depletion-induced sodium appetite, but few were focused on the mechanisms mediating the salty taste changes accompanied with sodium depletion. To further elucidate the mechanism of renin-angiotensin-aldosterone system (RAAS) action in mediating sodium intake behavior and accompanied salty taste changes, the present study examined the salty taste function changes accompanied with sodium depletion induced by furosemide (Furo) combined with different doses of angiotensin converting enzyme (ACE) inhibitor, captopril (Cap). Both the peripheral and central RAAS activity and the nuclei Fos immunoreactivity (Fos-ir) expression in the forebrain area were investigated. Results showed that sodium depletion induced by Furo+low-Cap increased taste preference for hypertonic NaCl solution with amplified brain action of ANG II but without peripheral action, while Furosemide combined with a high dose of captopril can partially inhibit the formation of brain ANG II, with parallel decreased effects on salty taste changes. And the resulting elevating forebrain ANG II may activate a variety of brain areas including SFO, PVN, SON and OVLT in sodium depleted rats injected with Furo+low-Cap, which underlines salty taste function and sodium intake behavioral changes. Neurons in SFO and OVLT may be activated mainly by brain ANG II, while PVN and SON activation may not be completely ANG II dependent. These findings suggested that forebrain derived ANG II may play a critical role in the salty taste function changes accompanied with acute sodium depletion.

Lesions of the central nucleus of the amygdala decrease taste threshold for sodium chloride in rats

Previous studies reported that NaCl intake was down-regulated in rats with bilateral lesions of the central nucleus of the amygdala (CeA). In line with the evidence from anatomical and physiological studies, such an inhibition could be the result of altered taste threshold for NaCl, one of the important factors in assessing taste functions. To assess the effect of CeA on the taste threshold for NaCl, a conditioned taste aversion (CTA) to a suprathreshold concentration of NaCl (0.1M) in rats with bilateral lesions of CeA or sham lesions was first established. And then, two-bottle choice tests between water and a series of concentrations of NaCl were conducted. The taste threshold for NaCl is defined as the lowest concentration at which there is a reliable difference scores between conditioned and control subjects. Rats with CeA lesions acquired a taste aversion for 0.1M NaCl when it was paired with LiCl and still retained the aversion after the two-bottle choice test. The results of the two-bottle choice test showed that the taste threshold for NaCl was 0.0006M in rats with CeA lesions, whereas in rats with sham lesions the threshold was 0.005M, which was identical to that of normal rats. The conditioned results confirm the claim that CeA is not essential in the profile of conditioned taste aversion. Our findings demonstrate that lesions of the CeA increased the sensitivity to NaCl taste in rats, indicating that the CeA may be involved in encoding the intensity of salty gustation elicited by NaCl.

Percepção de sabores em pacientes com acidente vascular encefálico

OBJETIVO: avaliar a percepção dos sabores amargo, azedo, doce e neutro. MÉTODO: foram estudados 36 pacientes com Acidente Vascular Encefálico (AVE) (5 hemorrágicos e 31 isquêmicos) e 30 sujeitos controles. Foi realizada avaliação fonoaudiológica estrutural e funcional incluindo postura, vedamento labial, presença de resíduos, tosse, engasgo, e ausculta cervical. Cada sujeito deglutiu em sequência aleatória 5 mL de líquido com os 4 sabores [chá de boldo (amargo), suco de limão diluído (azedo), sacarose diluída (doce) e água (neutro)] na temperatura ambiente. Entre as deglutições os participantes eram questionados sobre a dificuldade em deglutir e qual o sabor do líquido daquela deglutição. RESULTADOS: entre os pacientes houve maior freqüência de erros na identificação dos sabores amargo (controles: 16,7%, AVE: 47,3%, p=0,01) e azedo (controles: 6,7%, AVE: 27,8%, p=0,05), sem diferenças para o sabores neutro (controles: 10,0%, AVE: 16,7%, p=0,50) e doce (controles: 13,3%, AVE: 16,7%, p=0,80). Os pacientes com AVE tiveram maior dificuldade para deglutir os líquidos do que os controles (p<0,04). CONCLUSÃO: houve maior dificuldade na percepção dos sabores amargo e azedo no grupo com AVE do que nos controles.

Temporal coding of taste in the parabrachial nucleus of the pons of the rat

Recent studies have provided evidence that temporal coding contributes significantly to encoding taste stimuli at the first central relay for taste, the nucleus of the solitary tract (NTS). However, it is not known whether this coding mechanism is also used at the next synapse in the central taste pathway, the parabrachial nucleus of the pons (PbN). In the present study, electrophysiological responses to taste stimuli (sucrose, NaCl, HCl, and quinine) were recorded from 44 cells in the PbN of anesthetized rats. In 29 cells, the contribution of the temporal characteristics of the response to the discrimination of various taste qualities was assessed. A family of metrics that quantifies the similarity of two spike trains in terms of spike count and spike timing was used. Results showed that spike timing in 14 PbN cells (48%) conveyed a significant amount of information about taste quality, beyond what could be conveyed by spike count alone. In another 14 cells (48%), the rate envelope (time course) of the response contributed significantly more information than spike count alone. Across cells there was a significant correlation (r = 0.51; P < 0.01) between breadth of tuning and the proportion of information conveyed by temporal dynamics. Comparison with previous data from the NTS (Di Lorenzo PM and Victor JD. J Neurophysiol 90: 1418-31, 2003 and J Neurophysiol 97: 1857-1861, 2007) showed that temporal coding in the NTS occurred in a similar proportion of cells and contributed a similar fraction of the total information at the same average level of temporal precision, even though trial-to-trial variability was higher in the PbN than in the NTS. These data suggest that information about taste quality conveyed by the temporal characteristics of evoked responses is transmitted with high fidelity from the NTS to the PbN.

Building a neuroscience of pleasure and well-being

BACKGROUND: How is happiness generated via brain function in lucky individuals who have the good fortune to be happy? Conceptually, well-being or happiness has long been viewed as requiring at least two crucial ingredients: positive affect or pleasure (hedonia) and a sense of meaningfulness or engagement in life (eudaimonia). Science has recently made progress in relating hedonic pleasure to brain function, and so here we survey new insights into how brains generate the hedonic ingredient of sustained or frequent pleasure. We also briefly discuss how brains might connect hedonia states of pleasure to eudaimonia assessments of meaningfulness, and so create balanced states of positive well-being. RESULTS: Notable progress has been made in understanding brain bases of hedonic processing, producing insights into that brain systems that cause and/or code sensory pleasures. Progress has been facilitated by the recognition that hedonic brain mechanisms are largely shared between humans and other mammals, allowing application of conclusions from animal studies to a better understanding of human pleasures. In the past few years, evidence has also grown to indicate that for humans, brain mechanisms of higher abstract pleasures strongly overlap with more basic sensory pleasures. This overlap may provide a window into underlying brain circuitry that generates all pleasures, including even the hedonic quality of pervasive well-being that detaches from any particular sensation to apply to daily life in a more sustained or frequent fashion. CONCLUSIONS: Hedonic insights are applied to understanding human well-being here. Our strategy combines new findings on brain mediators that generate the pleasure of sensations with evidence that human brains use many of the same hedonic circuits from sensory pleasures to create the higher pleasures. This in turn may be linked to how hedonic systems interact with other brain systems relevant to self-understanding and the meaning components of eudaimonic happiness. Finally, we speculate a bit about how brains that generate hedonia states might link to eudaimonia assessments to create properly balanced states of positive well-being that approach true happiness.

The tempted brain eats: pleasure and desire circuits in obesity and eating disorders

What we eat, when and how much, all are influenced by brain reward mechanisms that generate "liking" and "wanting" for foods. As a corollary, dysfunction in reward circuits might contribute to the recent rise of obesity and eating disorders. Here we assess brain mechanisms known to generate "liking" and "wanting" for foods and evaluate their interaction with regulatory mechanisms of hunger and satiety, relevant to clinical issues. "Liking" mechanisms include hedonic circuits that connect together cubic-millimeter hotspots in forebrain limbic structures such as nucleus accumbens and ventral pallidum (where opioid/endocannabinoid/orexin signals can amplify sensory pleasure). "Wanting" mechanisms include larger opioid networks in nucleus accumbens, striatum, and amygdala that extend beyond the hedonic hotspots, as well as mesolimbic dopamine systems, and corticolimbic glutamate signals that interact with those systems. We focus on ways in which these brain reward circuits might participate in obesity or in eating disorders.

Parabrachial coding of sapid sucrose: relevance to reward and obesity

Cumulative evidence in rats suggests that the pontine parabrachial nuclei (PBN) are necessary for assigning hedonic value to taste stimuli. In a series of studies, our laboratory has investigated the parabrachial coding of sapid sucrose in normal and obese rats. First, using chronic microdialysis, we demonstrated that sucrose intake increases dopamine release in the nucleus accumbens, an effect that is dependent on oral stimulation and on concentration. The dopamine response was independent of the thalamocortical gustatory system but was blunted substantially by lesions of the PBN. Similar lesions of the PBN but not the thalamic taste relay diminished cFos activation in the nucleus accumbens caused by sucrose ingestion. Recent single-neuron recording studies have demonstrated that processing of sucrose-evoked activity in the PBN is altered in Otsuka Long Evans Tokushima Fatty (OLETF) rats, which develop obesity due to chronic overeating and express increased avidity to sweet. Compared with lean controls, taste neurons in OLETF rats had reduced overall sensitivity to sucrose and altered concentration responses, with decreased responses to lower concentrations and augmented responses to higher concentrations. The decreased sensitivity to sucrose was specific to NaCl-best neurons that also responded to sucrose, but the concentration effects were carried by the sucrose-specific neurons. Collectively, these findings support the hypothesis that the PBN enables taste stimuli to engage the reward system and, in doing so, influences food intake and body weight regulation. Obesity, in turn, may further alter the gustatory code via forebrain connections to the taste relays or hormonal changes consequent to weight gain.

Afferent connections of the parabrachial nucleus in C57BL/6J mice

Although the mouse is an experimental model with an increasing importance in various fields of neuroscience, the characteristics of its central gustatory pathways have not yet been well documented. Recent electrophysiological studies using the rat and hamster have revealed that taste processing in the brainstem gustatory relays is under the strong influence of inputs from forebrain gustatory structures. In the present study, we investigated the organization of afferent projections to the mouse parabrachial nucleus (PbN), which is located at a key site between the brainstem and gustatory, viscerosensory and autonomic centers in the forebrain. We made injections of the retrograde tracer fluorogold centered around the "waist" area of the PbN, whose neurons are known to be highly responsive to taste stimuli. Retrogradely labeled neurons were found in the infralimbic, dysgranular and agranular insular cortex as well as the claustrum; the bed nucleus of the stria terminalis and the substantia innominata; the central nucleus of the amygdala; the lateral and medial preoptic areas, the paraventricular, the dorsomedial, the ventromedial, the arcuate, and the lateral hypothalamic areas; the periaqueductal gray, the substantia nigra pars compacta, and the ventral tegmental area; the supratrigeminal nucleus, rostral and caudal nucleus of the solitary tract; the parvicellular intermediate and gigantocellular reticular nucleus; the caudal and interpolar divisions of the spinal trigeminal nucleus, dorsomedial spinal trigeminal nucleus, and the area postrema. Numbers of labeled neurons in the main components of the gustatory system including the insular cortex, bed nucleus of the stria terminalis, central nucleus of the amygdala, lateral hypothalamus, and rostral nucleus of the solitary tract were quantified. These results are basically consistent with those of the previous rat and hamster studies, but some species differences were found. Functional implications of these afferent inputs are discussed with an emphasis on their role in taste.