Robust conditioned flavor preference produced by intragastric starch infusions in rats

1988 ◽  
Vol 255 (4) ◽  
pp. R672-R675 ◽  
Author(s):  
A. Sclafani ◽  
J. W. Nissenbaum
Keyword(s):  
Extinction Test ◽  
Flavor Preference ◽  
Choice Tests ◽  
Flavored Water ◽  
Ad Libitum ◽  
Conditioned Flavor

Rats were intragastrically infused with hydrolyzed starch (16% Polycose) or water as they drank cherry- or grape-flavored water during 23-h/day tests; chow was available ad libitum. After 4 conditioning days the rats displayed a near-total preference (96%) for the starch-paired flavor over the water-paired flavor in two-choice tests. This conditioned flavor preference persisted during a 4-day extinction test when both flavors were paired with water infusions. The results demonstrate that the postingestive actions of starch are rewarding to nondeprived rats and can condition strong and long-lasting flavor preferences.

Intragastric glucose but not fructose conditions robust flavor preferences in rats

1993 ◽  
Vol 265 (2) ◽  
pp. R320-R325 ◽  
Author(s):  
A. Sclafani ◽  
C. Cardieri ◽  
K. Tucker ◽  
D. Blusk ◽  
K. Ackroff
Keyword(s):  
Conditional Stimulus ◽  
Flavor Preference ◽  
Prior Work ◽  
Significant Preference ◽  
Choice Tests ◽  
Flavored Water ◽  
Subsequent Choice ◽  
Food Conditioning ◽  
Ad Libitum ◽  
Reinforcing Effects

Prior work indicates that glucose and fructose differ in their postingestive reinforcing effects. The present study investigated this phenomenon by training rats to associate the intake of flavored water with intragastric (IG) infusions of 16% sugar solutions. In experiment 1, rats had one flavor [conditional stimulus (CS)] paired with IG sugar infusions (CS+; e.g., cherry) and another flavor paired with IG water (CS-; e.g., grape) 23 h/day; Chow was available ad libitum. In subsequent choice tests, rats infused with glucose displayed a strong preference (89%) for the CS+ flavor, whereas rats infused with fructose showed only a small and nonreliable CS+ flavor preference (62%). When next trained to associate one flavor (e.g., orange) with IG glucose and another flavor (e.g., strawberry) with IG fructose, rats in both groups developed a significant preference (81%) for the glucose-paired flavor. In experiment 2, food-deprived rats were trained 2 h/day to associate a CS+ flavor with IG sugar and a CS- flavor with IG water infusions. The glucose-reinforced rats displayed a near-total preference (95%) for the CS+ flavor, whereas fructose-reinforced rats showed a much smaller CS+ preference (67%). The preference findings indicate that the postingestive consequences of glucose are much more reinforcing than those of fructose. It appears that food conditioning is mediated by chemospecific actions of nutrients rather than their general satiating or energy repleting effects.

scholarly journals Forty-Eight Hour Conditioning Produces a Robust Long Lasting Flavor Preference in Rats

2018 ◽  
Author(s):  
Adam Kimbrough ◽  
Thomas A. Houpt
Keyword(s):  
Associative Learning ◽  
Ingestive Behavior ◽  
Extinction Test ◽  
Flavor Preference ◽  
Conditioned Flavor

AbstractConditioned 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.

scholarly journals Fructose- and glucose-conditioned preferences in FVB mice: strain differences in post-oral sugar appetition

2014 ◽  
Vol 307 (12) ◽  
pp. R1448-R1457 ◽  
Author(s):  
Anthony Sclafani ◽  
Steven Zukerman ◽  
Karen Ackroff
Keyword(s):  
Strain Differences ◽  
Choice Test ◽  
Significant Preference ◽  
Physiological Processes ◽  
Ad Libitum ◽  
Preference Conditioning ◽  
Conditioned Flavor

Recent studies indicate that, unlike glucose, fructose has little or no post-oral preference conditioning actions in C57BL/6J (B6) mice. The present study determined whether this is also the case for FVB mice, which overconsume fructose relative to B6 mice. In experiment 1, FVB mice strongly preferred a noncaloric 0.1% sucralose + 0.1% saccharin (S+S) solution to 8% fructose in a 2-day choice test but switched their preference to fructose after separate experience with the two sweeteners. Other FVB mice displayed a stronger preference for 8% glucose over S+S. In a second experiment, ad libitum-fed FVB mice trained 24 h/day acquired a significant preference for a flavor (CS+) paired with intragastric (IG) self-infusions of 16% fructose over a different flavor (CS−) paired with IG water infusions. IG fructose infusions also conditioned flavor preferences in food-restricted FVB mice trained 1 h/day. IG infusions of 16% glucose conditioned stronger preferences in FVB mice trained 24- or 1 h/day. Thus, fructose has post-oral flavor conditioning effects in FVB mice, but these effects are less pronounced than those produced by glucose. Further studies of the differential post-oral conditioning effects of fructose and glucose in B6 and FVB mice should enhance our understanding of the physiological processes involved in sugar reward.

Effect of Beverage Flavor on Body Hydration in Hong Kong Chinese Children Exercising in a Hot Environment

2014 ◽  
Vol 26 (2) ◽  
pp. 177-186 ◽  
Author(s):  
Stephen Heung-Sang Wong ◽  
Feng-Hua Sun
Keyword(s):  
Intermittent Exercise ◽  
Latin Square ◽  
Rest Period ◽  
Chinese Children ◽  
Total Fluid Intake ◽  
Hot Environment ◽  
Humid Environment ◽  
Flavored Water ◽  
Ad Libitum ◽  
Body Fluid Balance

The purpose of the current study was to examine the effect of flavor on voluntary drinking and thermoregulatory responses in Chinese boys and girls exercising intermittently in a hot environment. Fourteen boys and girls (9 to 11 years old) performed four 3-hour intermittent exercise sessions (20-min walking sessions at 50% VO2peak followed by a 25-minute rest period) in a hot and humid environment (~30 °C ambient temperature and ~70% relative humidity). The participants consumed 1 of 4 beverages ad libitum in a randomized sequence by using a Latin-square principle: unflavored water (W), orange-flavored water (OF), lemon-flavored water (LF), and grape-flavored water (GF). No differences were observed in the total fluid intake (W vs. OF vs. LF vs. GF: Boys, 441 ± 114 vs. 493 ± 106 vs. 387 ± 83 vs. 568 ± 146 ml; Girls, 613 ± 131 vs. 923 ± 204 vs. 825 ± 157 vs. 790 ± 166 ml), urine and sweat output, and physiological perceptual variables among trials and between sexes. The results suggested that Chinese children can maintain body fluid balance while exercising moderately in a hot and humid environment by ad libitum drinking. The flavor of the beverages had no impact on the voluntary drinking and the state of hydration in the current study.

Brain-gut communication via vagus nerve modulates conditioned flavor preference

2010 ◽  
Vol 31 (6) ◽  
pp. 1136-1143 ◽  
Author(s):  
Akira Uematsu ◽  
Tomokazu Tsurugizawa ◽  
Hisayuki Uneyama ◽  
Kunio Torii
Keyword(s):  
Vagus Nerve ◽  
Flavor Preference ◽  
Conditioned Flavor
Sign in / Sign up

Export Citation Format

Share Document