Test of an electric-shock analog to illness-induced aversion

Motion fluency effects on object preference is limited to learned context

Recently, Flavell et al. (2019) demonstrated that an object's motion fluency (how smoothly and predictably it moves) influences liking of the object itself. Though the authors demonstrated learning of object-motion associations, participants only preferred fluently associated objects over disfluently associated objects when ratings followed a moving presentation but not a stationary presentation. In the presented experiment, we tested the possibility that this apparent failure of associative learning / evaluative conditioning was due to stimulus choice. To do so we replicate part of the original work but change the 'naturally stationary' household object stimuli with winged insects which move in a similar way to the original motions. Though these more ecologically valid stimuli should have facilitated object to motion associations, we again found that preference effects were only apparent following moving presentations. These results confirm the potential of motion fluency for 'in the moment' preference change, and they demonstrate a critical boundary condition that should be considered when attempting to generalise fluency effects across contexts such as in advertising or behavioural interventions.

Memory and preparedness in evaluative conditioning in a smell-taste paradigm. A registered report

We investigate two questions, (1) the relevance of memory for evaluative conditioning (EC) effects based on smell-taste pairings, and (2) the potential preparedness of smell-taste combinations for yielding EC effects. The relevance of memory for EC effects is a subject of intense research. The majority of studies that investigate the memory-EC relation use visual stimuli and typically show no or relatively small EC effects without memory. For smell-taste combinations, only a few studies exist, with mixed results regarding the role of memory in EC. The idea that there might be a preparedness of smell and taste pairings comes from classical conditioning studies showing preparedness in food aversion and from research on joint processing of smells and tastes. In Experiment 1, we report a conceptual replication of previous studies with smell-taste and picture-taste pairings. In this experiment, we found no evidence for memory-independent EC overall. In a pre-registered Experiment 2, we used a design with smells, pictures, tastes, and sounds to test the role of memory more conclusively and test the preparedness hypothesis for smell-taste pairings. The results support the preparedness hypothesis for smell-taste pairings in EC. Furthermore, as in Experiment 1, we did not find evidence for memory-independent EC.

Conditioned taste aversion, drugs of abuse and palatability

We consider conditioned taste aversion to involve a learned reduction in the palatability of a taste (and hence in amount consumed) based on the association that develops when a taste experience is followed by gastrointestinal malaise. The present article evaluates the well-established finding that drugs of abuse, at doses that are otherwise considered rewarding and self-administered, cause intake suppression. Our recent work using lick pattern analysis shows that drugs of abuse also cause a palatability downshift and, therefore, support conditioned taste aversion learning.

Stressors in the learned helplessness paradigm: effects on body weight and conditioned taste aversion in rats

Changes in body weight and taste aversion in the learned helplessness paradigm were examined. In Experiment 1, adult male Sprague-Dawley rats drank saccharin or a control solution, followed by either 100 inescapable shocks or simple restraint. Rats were weighted daily and were tested for saccharin aversion two days after the stress session. Shocked rats gained less weight in the days after stress than restrained controls. Saccharin aversion was apparent only among rats that had consumed saccharin before the stress session. Experiment 2 examined whether control over shock affected body weight or taste aversion. Home-cage controls were included to assess the effects of restraint alone. In addition, the combined effects of shock and a toxin on aversion were studied. Rats drank saccharin solution, followed by escapable or inescapable shock, restraint, or no treatment. Then half of each group was injected with saline; the other half was injected with lithium chloride. As in Experiment 1, shock reduced body weight relative to restraint or no treatment, and shock produced a taste aversion among saline-treated rats. However, shock attenuated the aversion produced by lithium chloride, as did simple restraint. There were no differences in body weight or taste aversion between escapably and inescapably shocked rats. These results suggest a role for stress in the anorexia and weight loss associated with clinical depression and may have implications for theories of learning and learned helplessness.

Conditioned taste aversion induced by self-administered drugs: paradox revisited

In this paper we have reviewed the literature on Conditioned Taste Aversion (CTA) with specific attention to the "apparent paradox" in this literature. This paradox refers to the fact that drugs which are self-administered (SA) by animals and are therefore presumed to possess positive reinforcing properties are also endowed with the capacity to induce a CTA. We have argued that the CTA literature contains evidence of the existence of two qualitatively distinct types of CTA, one which is mediated by emetic agents and the other induced by SA drugs. We first provided evidence to support the notion that the traditional explanation of CTA as a function of "drug toxicity" and its resultant gastrointestinal distress does not fit the data on the nature of CTA induced by SA drugs. We proposed instead that "drug shyness" or the novelty of the drug state of these psychoactive SA drugs constitutes a better explanation of the CTA of SA drugs. We provided further evidence suggesting a functional relationship between the positive reinforcing and aversive properties of SA drugs. We have based this contention on a review of the behavioral, physiological and neurochemical data concerning the nature of CTA of SA drugs. The examination of these data reveals that the neural mechanisms underlying both the positive and aversive properties of SA drugs are the same and at the same time different from the neural mechanisms underlying the induction of CTA by emetic agents. Finally, we discussed the relevance of this interaction between the positive and aversive properties of SA drugs in the context of their abuse liability and the control they exert on drug-oriented behavior.

The role of endorphins in animal learning and behavior

The present review examined the influence of endorphins in animal learning and behavior. It was suggested that in learning paradigms involving stress, the stressor elicits the release of endorphins. Given the evidence on endorphin-mediated, stress-induced analgesia, it was further suggested that the stress-induced release of endorphins modulates the aversiveness of the stressor, and as such, affects the learning based on this stressor. A number of learning paradigms, e.g., the conditioned emotional response, preference for signaled shock, conditioned taste aversions, and learned helplessness, were presented in support of this mediation of learning by the endorphins. A possible interaction between the endorphins and adrenocorticotropic hormone was offered as a physiological basis for this mediation.

Severe conditioned taste aversion elicited by venom of Russell's viper

Conditioned taste aversion (CTA) established in rats by associating saccharin drinking with subsequent poisoning by Russell's viper venom. Retention test revealed 76 and 56% reduction of saccharin intake in venom and antivenom-venom groups. No CTA was observed in antivenom and control groups.

Failure to elicit conditioned taste aversion by severe poisoning

In an attempt to assess the universal validity of the conditioned taste aversion (CTA) paradigm, various types of poisoning (UC) were associated with the gustatory CS. Water deprived rats were habituated for two days to the drinking box, where water was available for 15 min. On Day 3, access to the CS (0.1% saccharin 15 min) was followed after 30 min by a sublethal dose of the poison (0.15 M LiCl, 4% body weight; 0.1 M sodium malonate, 1% body weight; pyrrolopyrimidine drug BW 58-271, 15 mg/kg; sodium cyanide 4 mg/kg; sodium iodoacetate 40 mg/kg; sodium fluoride 30 mg/kg; gallamine triethiodide 40 mg/kg). Rats injected with the last drug were maintained under artificial respiration until muscular paralysis disappeared. After 4 days of recovery, water deprivation schedule was resumed on Days 8 and 9. During the retention test on Day 10 saccharin consumption dropped by 60% in the LiCl poisoned rats, but not CTA developed in animals poisoned by pyrrolopyrimidine, gallamine, malonate and cyanide. CTA of intermediate intensity was evoked by iodoacetate and fluoride. The absence of CTA was not due to the amnesic effect of poisoning, since LiCl administration to NaCN poisoned rats produced CTA of usual intensity. It is concluded that CTA is not related to the overall severity of poisoning but rather to the effect of the poison on specific interoceptors.

Taste-aversion learning in infant guinea pigs

Infant guinea pigs were hand-fed a 10% sucrose solution and poisoned after delays of 0 min, 30 min, or 24+ hr. Subjects in the first 2 groups showed significant sucrose aversions when tested more than a month later. No significant difference existed between the 0- and 30-min groups; no deficiency in this type of learning was evident even in neonates. All 3 groups showed a lower sucrose preference if first exposed at ages 0-6 days than at 7-11 days. Evidently exposure to sucrose at the earlier ages was less effective in reducing later neophobia to sucrose; although the youngest animals had no evident deficiency in learning aversions, they may have been deficient in learning "safety".

Behavioral regulation of the milieu interne in man and rat

In regulating the internal homeostatic environment mammals, by necessity, employ behavioral strategies that differ from the tactics used in coping with contingencies in the external environment. When an animal consumes a meal, the palatability of that meal is automatically adjusted in accordance with the ultimate internal effects of that meal. If the meal causes toxicosis, the animal acquires an aversion for the taste of the meal; conversely, if recuperation follows ingestion of the meal, the taste of that meal is enhanced. Unlike the learning that occurs when externally referred visual and auditory signals are followed by punishment in the form of peripheral pain or reward in the form of food in the mouth, conditioning to the homeostatic effects of food can occur in a single trial and rarely requires more than three to five trials, even though the ultimate effects of the meal are delayed for hours. Paradoxically, the animal need not be aware of the ultimate internal effect in the same sense that it is aware of external contingencies. For example, an aversion can be acquired even if the animal is unconscious when the agent of illness is administered. Thus, the way in which food-effects are stored in memory may be fundamentally different from the way in which memories of specific time-space strategies devised for external contingencies are stored. This separation of function is indicated by limbic lesions which disrupt conditioning to a buzzer that is followed by shock and facilitate conditioning to a taste that is followed by illness. Operationally speaking, one can describe both aversion conditioning and buzzer-shock conditioning in the spacetime associationistic terms of classical conditioning. However, psychologically speaking, one must realize that in aversion conditioning the animal does not act as if it were acquiring an "if-then" strategy. It acts as if a hedonic shift, or a change in the incentive value of the flavor were taking place. Such hedonic shifts are critical in regulation of the internal milieu. When an animal is in need of calories, food tends to be more palatable; as the caloric deficit is restored, food becomes less palatable. If the animal's body temperature is below optimum, a warm stimulus applied to the skin is pleasant. When body temperature is too high, the converse is true. In this way, homeostatic states monitored by internal receptors produce changes in the incentive values of external stimuli sensed by the peripheral receptors, and guide feeding behavior. In mammals at least, the gustatory system, which provides sensory control of feeding, sends fibers to the nucleus solitarius. This brainstem relay station also receives fibers from the viscera and the internal monitors of the area postrema. Ascending fibers bifurcate at the level of the pons and project toward the feeding areas of the hypothalamus and the cortex. The olfactory system which primarily projects to the limbic system does not play a primary role in adjusting food incentives. Rather, it plays a secondary role in the activation of feeding, as do other external sensory systems. This specialized conditioning mechanism, which specifically adjusts gustatory hedonic values through delayed visceral feedback, is widespread among animals, including man and rat. These two species are remarkably similar in their thresholds and preferences for gustatory stimuli. The behavioral similarities are based on the animals' having similar gustatory systems, similar convergence of gustatory and internal afferents to the nucleus solitarius, and similar midbrain regulatory mechanisms. Thus, it is not surprising that the feeding of obese rats with internal hypothalamic damage resembles the feeding of obese human beings insensitive to the internal signs of this caloric state. Obviously, man has a highly specialized form of symbolic communication and the rat does not, yet man's cognitive specialization does not prevent him from developing aversions to food consumed before illness even when he knows that his illness was not caused by food (43).