High– and Low–Alcohol‐Preferring Mice Show Differences in Conditioned Taste Aversion to Alcohol

Chester, Julia A.; Lumeng, Lawrence; Li, Ting‐Kai; Grahame, Nicholas J.

doi:10.1111/j.1530-0277.2003.tb02714.x

Cited by 34 publications

(36 citation statements)

References 33 publications

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“…This may be due to the aforementioned role of meetings in fundamentally understanding and experiencing organizational life. If a stimulus is sufficiently powerful (as we argue for meetings above), even less frequent events are sometimes enough to impact well-being (e.g., Brooks, Bowker, Anderson, & Palmatier, 2003;Chester, Lumeng, Li, & Grahame, 2003).…”

Section: Discussionmentioning

confidence: 88%

Employee satisfaction with meetings: A contemporary facet of job satisfaction

Rogelberg

Allen

Shanock

et al. 2010

Human Resource Management

165

183

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Section: Discussionmentioning

confidence: 88%

Employee satisfaction with meetings: A contemporary facet of job satisfaction

Rogelberg

Allen

Shanock

et al. 2010

Human Resource Management

165

183

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“…This procedure was performed according to established protocols (Risinger and Boyce, 2002;Chester et al, 2003). Animals were housed singly and acclimatized to limited water access by allowing them access to water for decreasing periods of time (10,8,6, and 4 hr per day on subsequent days), followed by 2 hr daily access for 1 week.…”

Section: Methodsmentioning

confidence: 99%

“…Having established that the rewarding effects of ethanol are altered in Ca v 2.2 null mice, we next investigated the aversive properties of ethanol using a conditioned taste aversion assay with ethanol as the unconditioned stimulus and 1.2% NaCl as the CS. Using 1.2% NaCl as the CS is thought to measure genuine aversion to ethanol, rather than reward, which may be measured using saccharin as the CS (Grigson, 1997;Risinger and Boyce, 2002;Chester et al, 2003). After commencement of ethanol treatment, both genotypes rapidly developed conditioned taste aversion.…”

Section: Conditioned Taste Aversion Is Attenuated In Ca V 22 Null Micementioning

confidence: 99%

Deletion of N-Type Calcium Channels Alters Ethanol Reward and Reduces Ethanol Consumption in Mice

et al. 2004

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N-type calcium channels are modulated by acute and chronic ethanol exposure in vitro at concentrations known to affect humans, but it is not known whether N-type channels are important for behavioral responses to ethanol in vivo. Here, we show that in mice lacking functional N-type calcium channels, voluntary ethanol consumption is reduced and place preference is developed only at a low dose of ethanol. The hypnotic effects of ethanol are also substantially diminished, whereas ethanol-induced ataxia is mildly increased. These results demonstrate that N-type calcium channels modulate acute responses to ethanol and are important mediators of ethanol reward and preference.

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“…Multiple intrinsic factors can contribute to these behavioral differences. Some of these factors may be related to individual differences in evaluating CS and US (Scheiner et al 1999;Chester et al 2003). These differences could reflect genetic heterogeneity at the individual level.…”

mentioning

confidence: 99%

Sensory responsiveness and the effects of equal subjective rewards on tactile learning and memory of honeybees

Scheiner¹,

Kuritz-Kaiser²,

Menzel³

et al. 2005

Learn. Mem.

101

127

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In tactile learning, sucrose is the unconditioned stimulus and reward, which is usually applied to the antenna to elicit proboscis extension and which the bee can drink when it is subsequently applied to the extended proboscis. The conditioned stimulus is a tactile object that the bee can scan with its antennae. In this paper we describe the quantitative relationships between gustatory antennal stimulation, gustatory proboscis stimulation, and tactile learning and memory. Bees are 10-fold more responsive to sucrose solutions when they are applied to the antenna compared to proboscis stimulation. During tactile conditioning, the sucrose solution applied to the proboscis determines the level of acquisition, whereas antennal input is of minor importance. Bees differing in their gustatory responsiveness measured at the antenna differ strongly in their tactile acquisition and memory. We demonstrate how these differences in tactile acquisition and memory can be greatly reduced by calculating equal subjective rewards, based on individual gustatory responsiveness.Learning in animals depends on many factors including the salience of the conditioned stimulus (CS) and the strength of the unconditioned stimulus (US) (Rescorla and Wagner 1972). Even under controlled laboratory conditions, individuals show variance in the rate of acquisition, the asymptote of acquisition, and in retention (Scheiner et al. 2001a(Scheiner et al. ,b, 2003Matzel et al. 2003;Hedden and Gabrieli 2004;Dellu-Hagedorn 2005). Multiple intrinsic factors can contribute to these behavioral differences. Some of these factors may be related to individual differences in evaluating CS and US (Scheiner et al. 1999;Chester et al. 2003). These differences could reflect genetic heterogeneity at the individual level.Studies in honeybees (Apis mellifera L.) can be very useful to identify important factors leading to inter-individual learning differences and their potential sources of control. Associative learning plays an important part in honeybee behavior. Bees learn very fast the location of a foraging site and the numerous characteristics of reward-yielding plants (for review, see Menzel

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High– and Low–Alcohol‐Preferring Mice Show Differences in Conditioned Taste Aversion to Alcohol

Cited by 34 publications

References 33 publications

Employee satisfaction with meetings: A contemporary facet of job satisfaction

Employee satisfaction with meetings: A contemporary facet of job satisfaction

Deletion of N-Type Calcium Channels Alters Ethanol Reward and Reduces Ethanol Consumption in Mice

Sensory responsiveness and the effects of equal subjective rewards on tactile learning and memory of honeybees

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