Microstructure of the rat's intake of food, sucrose and saccharin in 24-hour tests

Jc, Smith

doi:10.1016/s0149-7634(99)00073-1

Cited by 78 publications

(50 citation statements)

References 35 publications

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“…As proposed previously (Domjan 1976), novelty seems to enhance the aversive qualities of a highly concentrated saccharin solution (Bartoshuk 1979;Smith 2000). However, animals overcome this neophobia, displaying higher saccharin consumption on subsequent presentations, which reflects a learning process (Gutierrez et al 2003b).…”

Section: Discussionmentioning

confidence: 75%

Perirhinal Cortex Muscarinic Receptor Blockade Impairs Taste Recognition Memory Formation

Gutiérrez¹,

Cruz²,

Rodriguez‐Ortiz³

et al. 2004

Learn. Mem.

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The relevance of perirhinal cortical cholinergic and glutamatergic neurotransmission for taste recognition memory and learned taste aversion was assessed by microinfusions of muscarinic (scopolamine), NMDA (AP-5), and AMPA (NBQX) receptor antagonists. Infusions of scopolamine, but not AP5 or NBQX, prevented the consolidation of taste recognition memory using attenuation of neophobia as an index. In addition, learned taste aversion in both shortand long-term memory tests was exclusively impaired by scopolamine. These data provide neurochemical support for the theory that cholinergic activity of the perirhinal cortex participates in the formation of the taste memory trace and that it is independent of the NMDA and AMPA receptor activity. These results support the idea that cholinergic neurotransmission in the perirhinal cortex is also essential for acquisition and consolidation of taste recognition memory.

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Section: Discussionmentioning

confidence: 75%

Perirhinal Cortex Muscarinic Receptor Blockade Impairs Taste Recognition Memory Formation

Gutiérrez¹,

Cruz²,

Rodriguez‐Ortiz³

et al. 2004

Learn. Mem.

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“…Apparently, the loss of gustatory neural input influences the ingestion of sucrose by decreasing the maintenance of licking during bouts likely because of the absence of excitatory signals. This could be viewed as a decrease in the orosensory-based hedonic effectiveness of the stimulus (55). In support of this interpretation, the bout drinking rate, thought to reflect the motivational state of the animal (e.g., 13,55,62), was significantly lower in TRIPLEx rats relative to sham controls and was not dependent on sucrose concentration.…”

Section: Impact Of Gustatory Neurotomy On Body Mass Regulation and Camentioning

confidence: 78%

“…This could be viewed as a decrease in the orosensory-based hedonic effectiveness of the stimulus (55). In support of this interpretation, the bout drinking rate, thought to reflect the motivational state of the animal (e.g., 13,55,62), was significantly lower in TRIPLEx rats relative to sham controls and was not dependent on sucrose concentration. Thus, the prior experience with the sweetened condensed-milk diet presurgically and postsurgically, during which animals could learn that calories were available from the fluid source that was distinguishable from water (not necessarily based on taste), was likely responsible for increasing the probability at which the animals returned to the sucrose drinking spout to initiate a bout.…”

Section: Impact Of Gustatory Neurotomy On Body Mass Regulation and Camentioning

confidence: 78%

“…A feeding bout was defined as starting with a 3-s photobeam interruption in a 6-s bin and ending with 50 6-s bins (5 min) without beam breaks; a feeding bout had to last 10 s to be included in the analysis. Similar bout criteria have been successfully used in previous studies (2,11,19,55,68). Estimated fluid spillage, based on the measurement from bottles placed on empty cages, was subtracted from the intake values.…”

Section: Discussionmentioning

confidence: 99%

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The consequences of gustatory deafferentation on body mass and feeding patterns in the rat

Dotson

Colbert

Garcea

et al. 2012

American Journal of Physiology-Regulatory, Integrative and Comp

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Dotson CD, Colbert CL, Garcea M, Smith JC, Spector AC. The consequences of gustatory deafferentation on body mass and feeding patterns in the rat. Am J Physiol Regul Integr Comp Physiol 303: R611-R623, 2012. First published July 11, 2012 doi:10.1152/ajpregu.00633.2011.-The contribution of orosensory signals, especially taste, on body mass, and feeding and drinking patterns in the rat was examined. Gustatory deafferentation was produced by bilateral transection of the chorda tympani, glossopharyngeal, and greater superficial petrosal nerves. Total calories consumed from sweetened-milk diet and oil-chow mash by the nerve-transected rats significantly decreased relative to shamoperated controls, mostly attributable to decreases in bout number, but not size. Nevertheless, caloric intake steadily increased over the postsurgical observation period, but body mass remained below both presurgical baseline and control levels and did not significantly increase over this time. After the sweetened-milk diet/oil-chow mash phase, rats received a series of sucrose preference tests. Interestingly, the nerve-transected rats preferred sucrose, and intake did not differ from controls, likely due to the stimulus sharing some nontaste chemosensory properties with the sweetened-milk diet. The neurotomized rats initiated a greater number of sucrose-licking bouts that were smaller in size and slower in licking rate, compared with control rats, and, unlike in control rats, the latter two bout parameters did not vary across concentration. Thus, in the absence of gustatory neural input, body mass is more stable compared with the progressive trajectory of weight gain seen in intact rats, and caloric intake initially decreases but recovers. The consequences of gustatory neurotomy on processes that determine meal initiation (bout number) and meal termination (bout size) are not fixed and appear to be influenced by presurgical experience with food stimuli coupled with its nongustatory chemosensory properties. ageusia; body mass regulation; taste loss; taste nerves DECADES OF RESEARCH HAVE SHOWN that nutritional intake contributes to the development of human disease mainly by influencing the development of obesity and its associated conditions (e.g., cardiovascular disease, hypertension, Type 2 diabetes mellitus) [e.g., (8,28,35)]. Collectively, these studies suggest that a majority of obesity-related diseases could be prevented by the adoption of healthier eating habits. In the act of feeding, specialized chemosensory, thermosensory, and mechanosensory receptors, positioned in the nasal and oropharyngeal cavities, provide information to the brain related to the macronutrient composition, caloric density, osmolarity, and potential toxicity of food ingested (1,43,49,76). Chief among these neural signals are those provided by the gustatory system, which is the final guardian of the alimentary tract and provides a chemical analysis of stimulus components that do not typically have sufficiently high vapor pressures to effectively stimulate olfacto...

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“…On weaning day, pups were caged by sex in groups of 2 or 3 and then the experimental groups received 2 h of ad libitum access to a 0.1% saccharin (Sigma Co., St Louis, MO, USA) solution daily between 09:00 h and 11:00 h with free access to chow and water. The concentration of saccharin solution used in this study (0.1%) has been proven as a preferred taste to rodents [13]. Pups in the control groups remained with free access to chow and water omitting the saccharin access.…”

Section: Taste-overloading Animal Modelmentioning

confidence: 99%

Effects of Saccharin Intake on Hippocampal and Cortical Plasticity in Juvenile and Adolescent Rats

Park

Yoo

Kim

et al. 2010

Korean J Physiol Pharmacol

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The sensory system is developed and optimized by experiences given in the early phase of life in association with other regions of the nervous system. To date, many studies have revealed that deprivation of specific sensory experiences can modify the structure and function of the central nervous system; however, the effects of sensory overload remains unclear. Here we studied the effect of overloading the taste sense in the early period of life on the synaptic plasticity of rat hippocampus and somatosensory cortex. W e prepared male and female Sprague Dawley rats with ad libitum access to a 0.1% saccharin solution for 2 hrs per day for three weeks after weaning on postnatal day 22. Saccharin consumption was slightly increased in males compared with females; however, saccharin intake did not affect chow intake or weight gain either in male or in female rats. W e examined the effect of saccharin-intake on long term potentiation (LTP) formation in hippocampal Schaffer collateral pathway and somatosensory cortex layer IV -II/III pathways in the 6-week old saccharin-fed rats. There was no significant difference in LTP formation in the hippocampus between the control group and saccharin-treated group in both male and female rats. Also in the somatosensory cortex, we did not see a significant difference in LTP among the groups. Therefore, we conclude that saccharin-intake during 3∼ 6 weeks may not affect the development of physiological function of the cortical and hippocampal synapses in rats.

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Microstructure of the rat's intake of food, sucrose and saccharin in 24-hour tests

Cited by 78 publications

References 35 publications

Perirhinal Cortex Muscarinic Receptor Blockade Impairs Taste Recognition Memory Formation

Perirhinal Cortex Muscarinic Receptor Blockade Impairs Taste Recognition Memory Formation

The consequences of gustatory deafferentation on body mass and feeding patterns in the rat

Effects of Saccharin Intake on Hippocampal and Cortical Plasticity in Juvenile and Adolescent Rats

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