The relative effects of transection of the gustatory branches of the seventh and ninth cranial nerves on NaCl taste detection in rats.

Chorda tympani nerve (CT) transection in rats severely impairs NaCl taste detection. These rats can detect higher concentrations of NaCl, however, suggesting that remaining oral nerves maintain some salt sensibility. Rats were tested in a gustometer with a 2-response operant taste-detection task before and after sham surgery (n = 5), combined transection of the CT and the greater superficial petrosal nerves (GSP; 7x, n = 6), or transection of the glossopharyngeal nerve (GL; 9x, n = 4). Thresholds did not significantly change after sham surgery. Although the GL responds to NaCl and innervates nearly 60% of total taste buds, 9x surgery had no effect. However, 7x surgery increased NaCl detection threshold by ～2.5 log?? units, greater than that reported for CT transection alone. These results suggest that the GSP contributes to NaCl sensitivity in rats and also demonstrate that the GL and perhaps the superior laryngeal and lingual nerve proper can maintain some NaCl detectability at high concentrations. These findings confirm the primacy of the 7th nerve relative to the 9th nerve in sensibility of NaCl in the rat model. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Sex differences in electrophysiological and behavioral responses to NaCl taste.

We tested the hypothesis that sex differences in preference for NaCl are attributable to estrogen-mediated alterations in gustatory processing. Electrophysiological responses of the chorda tympani nerve to NaCl were blunted by estrogen treatment in ovariectomized female rats, suggesting that females are less sensitive to concentrated NaCl solutions during high estrogen conditions. In contrast, after a taste aversion was conditioned to 150-mM NaCl, estrogen- and oil-treated ovariectomized rats generalized the aversion to a lower concentration of NaCl than did males, suggesting that females are more sensitive to the taste of dilute NaCl solutions regardless of estrogen. Thus, sex differences in NaCl preferences may be attributable to differences in NaCl taste processing that involve both acute and developmental effects of estrogen. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of conditioning method and testing method on strength of lithium-induced taste aversion learning.

Here the authors evaluated the effect of the method of conditioning (bottle or intraoral [IO] infusion) on the strength of a flavor-drug association when measured in a standard 1-bottle consumption test or when measured by IO infusion in a taste reactivity test. When tested with the bottle test in Experiment 1, rats conditioned by bottle displayed stronger taste avoidance than those conditioned by IO infusion. When tested for rejection reactions with the taste reactivity test in Experiment 2, rats conditioned by infusion displayed a stronger aversion than did rats conditioned by bottle. The results suggest that when the contextual cues of conditioning are similar at conditioning and testing, a stronger association is evident regardless of the individual specifics of each method. These results may shed light on recent reports that different neural mechanisms are involved in conditioning by active consumption and passive infusion. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Increased liking for a solution is not necessary for the attenuation of neophobia in rats.

Recent evidence suggests that liking and wanting of food rewards can be experimentally dissociated (e.g., Berridge, 1996); this dissociation extends to attenuated neophobia in the present study. Rats tend to eat less of a novel food than a familiar food, a phenomenon called neophobia. The present experiments evaluated whether attenuation of neophobia by prior exposure reflects enhanced liking of the flavor using the Taste Reactivity (TR) test. In Experiment 1, rats given five 10-s TR trials with water or various concentrations of saccharin solution (0.1%, 0.2%, 0.5%) did not show a change in the number of hedonic reactions displayed across trials. However, in a subsequent consumption test from a bottle containing 0.25% saccharin solution, rats with no prior saccharin exposure (group water) consumed less than rats with prior saccharin exposure; that is they displayed neophobia. In Experiment 2, whether rats received five 10-s TR trials with water or 0.5% saccharin solution, they did not display a difference in hedonic reactions to 0.25% saccharin solution in two 5-min TR test trials. These results suggest that the attenuation of neophobia is evidenced as an increase in the tendency to approach a bottle containing the flavored solution (wanting), but not as an enhanced liking of that solution. (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)     

Taste response to mixtures: Analytic processing of quality.

The tastes of 100 mM sodium chloride (NaCl), 100 mM sucrose, and 1 mM quinine hydrochloride in mixtures were investigated in golden hamsters (Mesocricetus auratus) with a conditioned taste aversion (CTA) paradigm. CTAs, established in golden hamsters by injection of lithium chloride, were quantified as percent suppression of control 1-hr stimulus intake. CTAs for 10 of 15 stimulus pairs with common components symmetrically cross-generalized, suggesting that component qualities were recognized in binary and ternary mixtures. However, CTAs to quinine were hardly learned and were weakly expressed when quinine was mixed with NaCl, and generalizations from multiple to single stimuli were stronger than vice versa (i.e., asymmetric). The behaviors reflect peripheral inhibition and/or central mixture suppression. Nonetheless, components retain their distinct qualities in mixtures, suggesting that taste processing is analytic. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Ethanol Palatability and Consumption by High Ethanol-Drinking Rats: Manipulation of the Opioid System With Naltrexone.

Three experiments examined the effect of acute naltrexone treatment on both taste reactivity and consumption of ethanol in high ethanol-preferring rat lines: Alko Alcohol-Accepting (AA) rats (Experiments 1 and 2) and Alcohol-Preferring (P) rats (Experiment 3). A 3.0 mg/kg naltrexone dose was ineffective at altering ethanol palatability for either line, whereas 7.5 mg/kg was effective at reducing palatability of 10% ethanol for AA, but not P, rats, as reflected by both a decrease in ingestive responding and an increase in aversive responding. The effects of naltrexone on ethanol consumption were quite consistent: At both dosages, acute naltrexone treatment significantly decreased consumption of 10% ethanol. Termination of naltrexone resulted in an immediate increase in ethanol consumption to control levels. Results show that ethanol palatability and consumption can be dissociated in the rat and that the organization of opioidergic mechanisms that mediate ethanol responses may vary between rat lines. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

辐照绍兴酒加速陈化技术的研究

黄酒是我国独有的传统饮料酒,尤其是绍兴酒在国际上享有盛誉。但新酿成的绍兴酒味粗而辛辣,需存放三年才能达到味醇厚、香气浓郁。这样,不仅需要很大的存放场地,而且资金也不能及时周转,严重影响经济效益的提高。加速绍兴酒陈化,探索酿酒工业新工艺是当前酿酒工业迫切需解决的课题。为此,我所和绍兴酿酒总厂于1983—1984年开展~(60)Coγ线     

Taste Identification of Tea Through a Fuzzy Neural Network Based on Fuzzy C-means Clustering

1　IntroductionTasteidentificationisoneofthemainapplica tionsofthepatternrecognition .Thestudyoftasteidentificationcanbetracedbacktothebeginningof90’s.Theneuralnetworkmodelrealizingtasteidentificationofthefivebasictasteswithvariousdensitywasoriginally proposedbyHaoBo[1 ] in1 994.Afterward ,withthedevelopmentofartificialintelligence,thefuzzyneuralnetworkwasusedtoidentifythebasicandsweet acidcompoundtaste[2 ] .Furthermore ,thequantitysamplinganalysisofvari ousfoodsandbeverages,suchascoffee ,r…     

Satiety-responsive neurons in the medial orbitofrontal cortex of the macaque.

Feeding-related gustatory, olfactory, and visual activation of the orbitofrontal cortex (OFC) decreases following satiety. Previous neurophysiological studies have concentrated on the caudolateral OFC (clOFC). We describe satiety-induced modulation of 23 gustatory, 5 water, and 15 control neurons in the medial OFC (mOFC), where gustatory neurons represent a much larger percentage of the population. For 15 of the 23 gustatory neurons (65%), every significant taste response evoked during pre-satiety testing decreased following satiety (X=70%). Responses evoked by the ineffective taste stimuli during pre-satiety testing were unchanged following satiety. The graded response decrements of the mOFC gustatory neurons stand in marked contrast to the clOFC responses, which are almost completely suppressed by satiety. Two other novel findings are reported here. First, all significant pre-satiety taste responses of four gustatory neurons increased following satiety (X=51%). Second, post-satiety emergent taste responses were observed in 7 of 15 neurons (47%) classified as non-responsive during pre-satiety testing. The presence of increased responsiveness and emergent gustatory neurons in the mOFC suggests that meal termination may require active processes as well as the passive loss of hedonic value. (PsycINFO Database Record (c) 2010 APA, all rights reserved)