Lateral parabrachial nucleus lesions in the rat: aversive and appetitive gustatory conditioning

Reilly, Steve; Trifunovic, Radmila

doi:10.1016/s0361-9230(00)00263-x

Cited by 51 publications

(32 citation statements)

References 73 publications

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“…For example, a number of reports show that lateral PBN lesions prevent the acquisition of CTAs (Mungarndee, Lundy, & Norgren, 2006;Navarro & Cubero, 2003;Reilly & Trifunovic, 2000aTrifunovic & Reilly, 2002). Similarly, lateral PBN lesions using ibotenic acid prevent the acquisition of caloriebased conditioned flavor preferences (Reilly & Trifunovic, 2000a) and disrupt the concentration-dependent intake of sucrose (Reilly & Trifunovic, 2000b).…”

Section: Discussionmentioning

confidence: 99%

C-fos expression in the rat brain following lithium chloride-induced illness

2007

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The present study examined c-Fos expression in selected brain areas consequent to administration of lithium chloride, the typical illness-inducing agent used in laboratory studies of conditioned taste aversion. The results replicated previous findings of significant c-Fos expression in the parabrachial nucleus, the central nucleus of the amygdala and the basolateral amygdala. New findings indicate significant lithium-induced c-Fos in the gustatory region of the thalamus and the bed nucleus of the stria terminalis but not in the insular cortex. The results are discussed with respect to the neural substrates of conditioned taste aversion.

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Section: Discussionmentioning

confidence: 99%

C-fos expression in the rat brain following lithium chloride-induced illness

2007

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“…Lesions of the parabrachial nuclei (PBN) disrupt the acquisition of conditioned taste aversions (CTA) [1][2][3][4][5]. In contrast, lesions one synapse further on in the thalamic taste relay have little if any effect on the same task [6].…”

Section: Introductionmentioning

confidence: 99%

“…Medial or gustatory PBN damage prevents taste and visceral afferent associations [11,12]. Lateral or vagal PBN lesions appear to interfere with the visceral afferent activity produced by the LiCl US [3,4]. These differences prompted us to prepare separate groups of animals-one with PBN lesions centered medially, the other with lesions centered laterally.…”

Section: Introductionmentioning

confidence: 99%

Central gustatory lesions and learned taste aversions: Unconditioned stimuli

Mungarndee

Lundy

Norgren

2006

Physiology & Behavior

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The efficacy of two different unconditioned stimuli (US) in producing conditioned taste aversion (CTA) was tested in rats after bilateral ibotenic acid (IBO) lesions of the gustatory nucleus of thalamus (TTAx) and the medial and lateral parabrachial nuclei (mPBNx, lPBNx). An initial study determined an equivalent dose for the two USs, LiCl and cyclophosphamide (CY), using nonlesioned rats. Subsequently, using a separate set of lesioned animals and their sham controls (SHAM), injections of CY were paired 3 times with one of two taste stimuli (CSs), 0.1 M NaCl for half the rats in each group, 0.2 M sucrose for the other half. After these conditioning trials, the CS was presented twice more without the US, first in a 1-bottle test, then in a 2-bottle choice with water. The acquisition and test trials had 2 intervening water-only days to assure complete rehydration. Two weeks later, the same rats were tested again for acquisition of a CTA using LiCl as the US and the opposite CS as that used during the CY trials. The SHAM and TTAx groups learned to avoid consuming the taste associated with either CY or LiCl treatment. The two PBNx groups failed to learn an aversion regardless of the US.

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“…Brain structures involved in the establishment of conditioned food preference or aversion and structures of the 'brain reward system' involved in the hedonic perception of food have been widely described in the rat model (for a review, see Ferreira, 2004;Berridge, 2009). This functional brain network consists of structures such as the amygdala (Gilbert et al, 2003), the insular cortex (Desgranges et al, 2009;Roman et al, 2009) or the parabrachial nucleus (Reilly, 1999;Reilly and Trifunovic, 2000), which are involved in the establishment of a feeding preference or aversion, depending on the sensorial stimuli involved. Literature data also report 'hedonic hotspots' distributed in different brain structures such as the nucleus accumbens (Baldo and Kelley, 2007;Barbano and Cador, 2007;Pritchett et al, 2010), the ventral pallidum (Berridge, 2009) or the subthalamic nucleus (Baunez et al, 2002).…”

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confidence: 99%

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Clouard

Meunier-Salaün

Val‐Laillet

2012

Animal

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The establishment of food preferences and aversions determines the modulation of eating behaviour and the optimization of food intake. These phenomena rely on the learning and memory abilities of the organism and depend on different psychobiological mechanisms such as associative conditionings and sociocultural influences. After summarizing the various behavioural and environmental determinants of the establishment of food preferences and aversions, this paper describes several issues encountered in human nutrition when preferences and aversions become detrimental to health: development of eating disorders and obesity, aversions and anorexia in chemotherapy-treated or elderly patients and poor palatability of medical substances and drugs. Most of the relevant biomedical research has been performed in rodent models, although this approach has severe limitations, especially in the nutritional field. Consequently, the final aim of this paper is to discuss the use of the pig model to investigate the behavioural and neurophysiological mechanisms underlying the establishment of food preferences and aversions by reviewing the literature supporting analogies at multiple levels (general physiology and anatomy, sensory sensitivity, digestive function, cognitive abilities, brain features) between pigs and humans.Keywords: pig, conditioned learning, eating behaviour, animal model, biomedical applications ImplicationsInvestigation of the behavioural and neurophysiological mechanisms of the establishment of food preferences and aversions can lead to important developments in the context of human nutrition and health. Because the rodent models are not always adequate in this field, there is a need to develop alternative experimental models. Pigs have numerous similarities with humans in terms of the physiology, anatomy, sensory sensitivity, cognitive abilities and brain functions. The aim of this paper is to promote the use of pigs for biomedical research in human nutrition. IntroductionFeeding is a complex behaviour, which can be described as 'the research and consumption of food and drink to maintain vital functions ' (Bellisle, 1999) and to 'fulfil the metabolic needs of the organism ' (Ferreira, 2004). Today, it is also well acknowledged that a high proportion of human food consumption in developed countries appears to be driven by pleasure (for a review, see Lowe and Butryn, 2007) and sociocultural influences. Food consumption is also involved in fundamental metabolic homeostasis regulation, as it controls the supply of energy and nutrients in the organism (Bellisle, 1999). According to Ferreira (2004), feeding behaviour implies that animals learn to consume high-energy foods and to avoid toxic foods. Establishment of food selection implies that, during its first experience with food, the organism memorizes the sensorial characteristics of the food (e.g. taste, odour, texture and visual cues) and the postingestive consequences of its ingestion, and associates these food characteristics with these consequences (Garcia et ...

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Lateral parabrachial nucleus lesions in the rat: aversive and appetitive gustatory conditioning

Cited by 51 publications

References 73 publications

C-fos expression in the rat brain following lithium chloride-induced illness

C-fos expression in the rat brain following lithium chloride-induced illness

Central gustatory lesions and learned taste aversions: Unconditioned stimuli

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

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