Caffeine-reinforced conditioned flavor preferences in rats.

In 4 experiments, rats were trained to associate 1 of 2 differently flavored solutions with caffeine. During later 2-bottle extinction tests, they consistently preferred flavors that had been previously mixed with 2 lower (0.25 and 0.125 mg/ml), but not 2 higher (0.5 and 0.75 mg/ml), caffeine concentrations. Hunger during conditioning increased the size of these preferences, but neither preexposure to unflavored caffeine nor hunger during the choice test had any effect on them. Because caffeine is noncaloric, this last finding strengthens the hypothesis that hunger enhances the expression of only calorie-based conditioned flavor preferences. More fundamentally, the present results represent the first clear evidence that, through Pavlovian conditioning, rats can develop preferences for flavors associated with caffeine. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Parabrachial nucleus lesions block taste and attenuate flavor preference and aversion conditioning in rats.

Rats with ibotenic acid lesions of the parabrachial nucleus (PBN) failed to learn a taste aversion induced by lithium chloride (LiCl) toxicosis. The same rats also did not learn to prefer a taste that was paired with intragastric (IG) carbohydrate infusions during 22 hr/day trials. The PBN-lesioned rats did learn to prefer a flavor (odor?+?taste) paired with the IG carbohydrate infusions over a different flavor paired with IG water. The PBN-lesioned rats also learned to avoid a flavor paired with IG LiCl infusions during 22 hr/day trials. The flavor preference and aversion, however, were less pronounced than those displayed by control rats. These data indicate that the PBN is essential for forming orosensory-viscerosensory associations when taste is the primary cue but is less critical when more complex flavor cues are available. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Conditioning of a flavor aversion in rats by amygdala kindling.

Rats received 30 stimulations and 30 sham stimulations (the lead was attached to the subjects but no current was delivered) to the left basolateral amygdala in a quasirandom sequence. Stimulations were preceded by the presentation of 1 flavored solution conditional stimulus (CS+); sham stimulations were preceded by the presentation of another flavored solution, CS-. As kindled motor seizures developed, the rats began to consume significantly less of the CS+ than the CS- Moreover, at the end of the experiment, the rats consumed significantly less of the CS+ than the CS- during a 20-min conditioned flavor preference test in which both solutions were available simultaneously. These findings confirm and extend the recent report that interictal changes in defensive behavior can be conditioned by amygdalar kindling. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Context conditional flavor preferences in the rat based on fructose and maltodextrin reinforcers.

In three experiments, rats were exposed to a flavor preference procedure in which flavor A was paired with the reinforcer and flavor B presented alone in Context 1, while in Context 2 flavor A was presented alone and flavor B with the reinforcer. With fructose as the reinforcer both two- and one-bottle training procedures produced a context-dependent preference (Experiments 1 and 2). With maltodextrin as the reinforcer two-bottle training produced a context-dependent preference (Experiment 1). Following one-bottle training with maltodextrin reinforcement rats demonstrated a context-dependent preference when the conditioned stimulus (CS)- was presented with a dilute solution of the reinforcer during training (Experiment 3B) but not when the CS- was presented alone (Experiments 2 and 3A). The pattern of results with maltodextrin reinforcement suggests that there was competition between the cue flavors and the taste of the maltodextrin as predictors of the postingestive consequences of the maltodextrin reinforcer. The fact that rats were able to display context-dependent flavor preferences is consistent with the idea that learned flavor preferences rely on the sort of cue-consequence associations that underpin other forms of conditioning which produce accurate performance on biconditional tasks. The differences between fructose- and maltodextrin-based preferences are discussed in terms of configural and elemental learning processes. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Unconditioned stimulus devaluation effects in nutrient-conditioned flavor preferences.

Experiments with different temporal relations between the conditioned stimulus (CS) and the unconditioned stimulus (US) in conditioning assessed whether US devaluation effects can be obtained after nutrient-conditioned flavor preference learning. One flavor (CScarb) was paired with a carbohydrate, Polycose; a 2nd flavor (CSprot) was paired with a protein, casein; and a 3rd flavor (CS-) was presented by itself. Following conditioning, one of the nutrients was devalued through pairings with lithium chloride in the absence of the CS flavors. In a subsequent 2-bottle test, rats preferred CScarb over CSprot; however, this preference was smaller when the carbohydrate was devalued than when the protein was devalued. Results suggest that CS flavors are able to form associations with the sensory features of nutrient USs under a wide variety of circumstances. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Extinction of conditioned flavor preferences.

In a series of 4 experiments, the effects of extinction on flavor preferences conditioned by mixing flavor cues with a nutrient were examined. In each experiment it was observed that rats preferred a flavor cue that had not undergone extinction to one that had. In addition, this preference was reversed in subjects trained thirsty (Experiments 1 and 2) if the associated nutrient had been devalued prior to the test or the preference for the nonextinguished cue was attenuated by nutrient devaluation in subjects trained hungry (Experiments 3 and 4). The results suggest that extinction may weaken associations between the flavor and the specific sensory properties of the nutrient and, for subjects trained hungry, between the flavor and the motivational components of the nutrient as well. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Therapeutic effects of exercise: Wheel running reverses stress-induced interference with shuttle box escape.

Exercise can reduce symptoms of depression and anxiety in humans, but therapeutic effects of exercise in an animal model of stress-related mood disorders have yet to be demonstrated. In the current study, the authors investigated the ability of wheel running to reverse a long-lasting interference with shuttle box escape produced by uncontrollable stress. Rats who remained sedentary following uncontrollable foot shock demonstrated robust conditioned freezing behavior to the stressor environment and deficits in shuttle box escape learning. Voluntary access to running wheels for 6 weeks, but not 2 weeks, following uncontrollable foot shock reduced the expression of conditioned freezing and reversed the escape deficit. Results demonstrate a long-lasting interference with shuttle box escape that can be reversed by exercise in a duration-dependent fashion. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Persistence of conditioned flavor preferences is not due to inadvertent food reinforcement.

Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to food following a session was given immediately, 30 min later, or 120 min later. No effect of extinction was found in any experiment. An important finding was that varying the delay until food access had no detectable effect. It was concluded that inadvertent flavor-food associations do not maintain preference for the flavor under extinction conditions. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The Easy to Hard Effect and Perceptual Learning in Flavor Aversion Conditioning.

In experiments on the easy to hard effect, pretraining on an easy discrimination results in better performance on a harder version of the discrimination than pretraining on the hard discrimination itself. In addition, some theories posit that unreinforccd preexposure to the easy discrimination should be as effective as differentially reinforced easy pretraining in producing the easy to hard effect. Two experiments on flavor aversion conditioning in rats demonstrated the basic easy to hard effect. However, in neither experiment was easy preexposure more effective than hard preexposure in enhancing learning of the hard discrimination. Indeed, in Experiment 2, rats preexposed to an easy discrimination learned the hard discrimination significantly more slowly than those preexposed to the hard discrimination itself. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Reinforcer devaluation in palatability-based learned flavor preferences.

Rats exposed to simultaneous compounds of 1 neutral flavor with dilute (2%) sucrose and a 2nd flavor with dilute (2%) maltodextrin subsequently consumed both flavors in preference to a 3rd flavor that was never paired with a palatable taste. Brief training exposure under ad lib food and water minimized the postingestive effects of nutrients, emphasizing the contribution of palatability to these preferences. Devaluation of sucrose or maltodextrin by pairing with illness (Experiment 1) or sensory-specific satiety (Experiment 2) selectively reduced the preference for the flavor previously paired with the devalued reinforcer. Such reinforcer-specific devaluation effects suggest that palatability-based learned flavor preferences are underpinned by a Pavlovian process whereby the cue flavor is associated with the taste of the concurrently consumed palatable reinforcer. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Perceptual Learning Enhances Retrospective Revaluation of Conditioned Flavor Preferences in Rats.

Forward and backward blocking of taste preference learning was compared in rats. In the forward condition, thirsty rats were exposed to a flavor (A) in sucrose solution (+) or in water (-), after which they were exposed to A in compound with another flavor (B) in sucrose solution (i.e., AB+). In the backward condition, these phases were reversed. Consumption of B alone was assessed when rats were food deprived. In the forward condition, rats given A+ consumed less B than rats given A-, providing evidence of forward blocking, whereas in the backward condition, rats given A+ drank more of B than those given A-. Subsequent experiments found that alternating but not blocked preexposure to A and B, when given prior to training, produced blocking of B whether A+ was given before or after AB+, suggesting that prior failures to observe backward blocking reflect failures of discrimination. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Backward conditioning: Mediation by the context.

The information acquired in backward conditioning (i.e., outcome→cue) was assessed in 3 Pavlovian lick-suppression experiments with water-deprived rats as subjects. Experiment 1 confirmed previous research that few outcome→cue pairings made the cue into a conditioned excitor and additionally showed that massive posttraining extinction of the training context attenuated a backward-trained cue's excitatory value. Experiment 2 found that many outcome→cue pairings made the cue into a conditioned inhibitor and that the same context manipulation attenuated this inhibitory value. Experiment 3 confirmed the observations of Experiments 1 and 2 and demonstrated that these effects of context extinction were specific to backward-trained cues conditioned in the extinguished context. These results are interpreted in terms of cue→context and context→outcome associations. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Hedonic and sensory characteristics of odors conditioned by pairing with tastants in humans.

Animals readily acquire positive odor-taste hedonic associations, but evidence for this in humans remains weak and was explored further. Retronasal pairing of odors with sucrose or salty stimuli (Experiment 1) increased the rated sweetness of sucrose-paired odors without altering liking, although changes in odor pleasantness correlated with sucrose liking. Experience of odors with sucrose or quinine by sweet likers (Experiment 2) found increased pleasantness and sweetness for sucrose-paired odors, whereas quinine-paired odors became less liked and more bitter. Odor-sucrose pairings in sweet likers and dislikers (Experiment 3) found increased sweetness in both groups but increased odor liking only in likers. These data suggest that evaluative and sensory learning are dissociable and that evaluative changes are sensitive to individual differences in sweet liking. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Learned avoidance of flavors signaling reduction in a nutrient.

Food-deprived rats learned to avoid a flavor negatively correlated with access to a rich nutrient, 20% maltodextrin (20M) solution. This avoidance in two-bottle choice tests was produced by training consisting of either an unpaired condition where sessions of unflavored 20M were intermixed with sessions of 2 or 3% maltodextrin (2M or 3M) flavored with salt (Experiment 1) or almond (Experiments 3 and 4) or a differential conditioning procedure where one flavor was mixed with 20M and another with 2M (Experiment 2). Avoidance was counter-conditioned by mixing the target flavor with 20M (Experiment 1), generalized to a neutral context (Experiment 3), and displayed strong resistance to extinction (Experiment 4). The results demonstrated that food avoidance learning can occur in the absence of an aversive unconditioned stimulus and indicated that unpaired control groups and differential conditioning procedures may be misleading in flavor preference learning research when further control conditions are absent. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Wheel access duration in rats: I. Effects on feeding and running.

The effects of 0-, 2-, and 24-hr wheel access on the pattern of running, feeding, and weight were explored over 24 days in 3 groups of 8 male rats. Both 2 and 24 hr of wheel access suppressed feeding by about 15% for about 8 days before feeding gradually returned to normal. Weight in these 2 groups was similar and was suppressed for the 24 days. Like the pattern seen with drug self-administration (S. H. Ahmed & G. F. Koob, 1998, 1999), running levels stayed low with short, 2-hr daytime wheel access, but with long, 24-hr access, rats' running escalated over days to chronically high levels. These results may have relevance for the understanding of addiction and anorexia nervosa. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Persistence of Preference for a Flavor Presented in Simultaneous Compound With Sucrose.

Rats exposed to a simultaneous compound of a flavor and sucrose subsequently exhibited a preference for the flavor over water. This preference persisted across repeated testing even though the flavor was presented in the absence of sucrose. The preference did, however, extinguish if the rats were hungry when trained or tested, or if they had been reexposed to sucrose between training and test. Though failing to extinguish the preference, presentation of the flavor outside the compound protected it from the effects of sucrose devaluation, indicating that these presentations extinguished the within-compound association between the flavor and sucrose. The authors conclude that the hedonic reaction elicited by sucrose imbues the flavor with the same hedonic properties, and these properties maintain the preference independently of the flavor-sucrose association. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Expression of flavor preference depends on type of test and on recent drinking history.

The persistence of a conditioned flavor preference was examined in 3 experiments. All contained an initial acquisition phase in which half the rats were given almond odor mixed with sucrose (AS) in some sessions and water (W) only in other sessions, whereas the other half (controls) were given explicitly unpaired exposures to almond (A) and sucrose (S) in separate sessions. Subsequent 2-bottle choice tests revealed a persistent preference for A, despite extinction exposure to A or S, but this depended on the choice offered on test: Exposure to A did not extinguish the preference for A over W but did reduce the preference for AS over S; conversely, exposure to S did not extinguish the preference for AS over S but did reduce the preference for A over W. These results indicate that flavor preferences can be resistant to extinction procedures but suggest that the expression of such preferences in choice tests depends on an adaptation-level process. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Flavor avoidance induced by LiCl and dexfenfluramine in rats and mice using nondeprivation protocols.

Using dexfenfluramine as unconditional stimulus (US), the authors confirmed that sham-operated and area postrema (AP)-lesioned rats form comparable conditioned flavor avoidances. When lithium chloride (LiCI) was used as the US, AP-lesioned rats did not learn to avoid a drug-paired flavor conditional stimulus (CS+). Sham-operated, but not AP-lesioned, rats had low intakes of the placebo-paired flavor (CS-), which suggests that the lesions disrupted generalization of avoidance. Generalized avoidance in intact rats was similar when either sweetened milk or Polycose was used as the caloric vehicle for the CSs. When flavored gels of Polycose were used as CSs, C57BL/6J mice developed flavor avoidance with either LiCl or dexfenfluramine as US. Compared with rats, mice required higher doses of these agents, avoidance was not complete after many pairings, and there was no generalization to the CS-. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Exercise increases hippocampal neurogenesis to high levels but does not improve spatial learning in mice bred for increased voluntary wheel running.

The hippocampus is important for the acquisition of new memories. It is also one of the few regions in the adult mammalian brain that can generate new nerve cells. The authors tested the hypothesis that voluntary exercise increases neurogenesis and enhances spatial learning in mice selectively bred for high levels of wheel running (S mice). Female S mice and outbred control (C) mice were housed with and without running wheels for 40 days. 5-Bromodeoxyuridine was used to label dividing cells. The Morris water maze was used to measure spatial learning. C runners showed a strong positive correlation between running distance and new cell number, as well as improved learning. In S runners, neurogenesis increased to high levels that reached a plateau, but no improvement in learning occurred. This is the first evidence that neurogenesis can occur without learning enhancement. The authors propose an alternative function of neurogenesis in the control of motor behavior. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Perceptual learning with a sodium depletion procedure.

Rats in a state of salt need prefer a flavor that has previously been paired with saline (Exp 1). In Exp 2 and 3, rats exposed to 2 saline concentrations, presented either concurrently or on separate trials, and each paired with a different flavor, showed a preference for the flavor that had been associated with the stronger saline. This effect was substantial, however, only in those rats that had experienced the concurrent exposure schedule. This effect cannot be attributed to a difference in the strength of within-compound associations produced by the 2 preexposure schedules (Exp 4). It is suggested that concurrent preexposure can engage a learning process that enhances the discriminability of the preexposed stimuli. (PsycINFO Database Record (c) 2010 APA, all rights reserved)