Formation of Flavor Aversions and Preferences

Sclafani, Anthony; Ackroff, Karen

doi:10.1016/b978-0-12-809324-5.23908-4

Cited by 2 publications

(2 citation statements)

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“…Los EC que se han utilizado con más frecuencia en investigaciones con modelos murinos son soluciones endulzadas (Ackroff et al, 1993;Anderson et al, 2006;Martínez-Moreno et al, 2018;Miranda et al, 2023;Misanin et al, 2002), aunque los sabores de las proteínas parecen ser más efectivos que los carbohidratos en el condicionamiento aversivo (Sclafani & Ackroff, 2020). Sin embargo, en otros modelos animales el estudio del CAS se ha extendido a diferentes alimentos en presentación sólida, entre los que se han incluido, principalmente debido a sus características organolépticas y aporte calórico o por su toxicidad, pasas, cacahuates, maíz molido, huevos de codorniz, gusanos blancos, harina, mezcla de avena y azúcar glas en ratas, hierba carmín en caballos, varias especies de gramíneas en ovejas y hojas de Mascagnia rigida en cabras (Barbosa et al, 2008;Gentle et al, 2006;Ginane & Dumont, 2006;Pfister et al, 2002).…”

Section: Introductionunclassified

“…Sin embargo, en otros modelos animales el estudio del CAS se ha extendido a diferentes alimentos en presentación sólida, entre los que se han incluido, principalmente debido a sus características organolépticas y aporte calórico o por su toxicidad, pasas, cacahuates, maíz molido, huevos de codorniz, gusanos blancos, harina, mezcla de avena y azúcar glas en ratas, hierba carmín en caballos, varias especies de gramíneas en ovejas y hojas de Mascagnia rigida en cabras (Barbosa et al, 2008;Gentle et al, 2006;Ginane & Dumont, 2006;Pfister et al, 2002). A su vez, se ha destacado que los sabores más palatables, dulces y con alto contenido energético, son menos susceptibles para la adquisición de conductas alimentarias de aversión condicionada en comparación con sabores de baja palatabilidad (Houpt et al, 1990;Martínez Moreno et al, 2014), aunque en algunos casos los resultados publicados han sido inconsistentes (Sclafani & Ackroff, 2020).…”

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Effects of exposure to novel taste stimuli on taste aversive conditioning (TAC) in rats / Efectos de la exposición a estímulos gustativos novedosos sobre el condicionamiento aversivo a sabores (CAS) en ratas

Santillán Rivera,

Gonzalez Martin,

López Espinoza

et al. 2024

Rev. Mex. Trast. Alim.

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Organisms are capable of developing taste or food aversion behaviors by learning processes and avoid a food or flavor when it is related to physical discomfort, illness or some unpleasant condition. Conditioned taste aversion (CTA) is a procedure that can explain this phenomenon. It is characterized by the association of an unconditioned stimulus (US) and a conditioned stimulus (CS). Some factors that influence this process are the familiarity of the US and the intensity of the CS. Although CTA has been extensively studied, it is reported that it may be more difficult to establish an aversion to highly palatable foods, even if the published findings are inconsistent. Therefore, the aim of this study was to evaluate CTA in Wistar rats through exposure to novel gustatory stimuli (strawberry and fig flavored cookies in solid presentation) and the use of LiCl as an aversive agent. The experimental design was divided into six phases and included 24 rats assigned to four groups, two experimental and two control. It was found that the CTA procedure generated aversive behavior, causing no cookie intake during the choice test. Due to the multiple factors involved in aversion processes, these results contribute to deepen the current knowledge about the procedures that produce conditioned aversions, as these may have applications for the control of altered eating behaviors

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Section: Introductionunclassified

Effects of exposure to novel taste stimuli on taste aversive conditioning (TAC) in rats / Efectos de la exposición a estímulos gustativos novedosos sobre el condicionamiento aversivo a sabores (CAS) en ratas

Santillán Rivera,

Gonzalez Martin,

López Espinoza

et al. 2024

Rev. Mex. Trast. Alim.

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Learning of food preferences: mechanisms and implications for obesity & metabolic diseases

et al. 2021

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Omnivores, including rodents and humans, compose their diets from a wide variety of potential foods. Beyond the guidance of a few basic orosensory biases such as attraction to sweet and avoidance of bitter, they have limited innate dietary knowledge and must learn to prefer foods based on their flavors and postoral effects. This review focuses on postoral nutrient sensing and signaling as an essential part of the reward system that shapes preferences for the associated flavors of foods. We discuss the extensive array of sensors in the gastrointestinal system and the vagal pathways conveying information about ingested nutrients to the brain. Earlier studies of vagal contributions were limited by nonselective methods that could not easily distinguish the contributions of subsets of vagal afferents. Recent advances in technique have generated substantial new details on sugar- and fat-responsive signaling pathways. We explain methods for conditioning flavor preferences and their use in evaluating gut–brain communication. The SGLT1 intestinal sugar sensor is important in sugar conditioning; the critical sensors for fat are less certain, though GPR40 and 120 fatty acid sensors have been implicated. Ongoing work points to particular vagal pathways to brain reward areas. An implication for obesity treatment is that bariatric surgery may alter vagal function.

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Formation of Flavor Aversions and Preferences

Cited by 2 publications

References 315 publications

Effects of exposure to novel taste stimuli on taste aversive conditioning (TAC) in rats / Efectos de la exposición a estímulos gustativos novedosos sobre el condicionamiento aversivo a sabores (CAS) en ratas

Effects of exposure to novel taste stimuli on taste aversive conditioning (TAC) in rats / Efectos de la exposición a estímulos gustativos novedosos sobre el condicionamiento aversivo a sabores (CAS) en ratas

Learning of food preferences: mechanisms and implications for obesity & metabolic diseases

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