Advances in magnetic resonance imaging are driving the development of more powerful and higher-resolution machines with high-strength static magnetic fields. The behavioral effects of high-strength magnetic fields are largely uncharacterized, although restraint within a 9.4 T magnetic field is sufficient to induce a conditioned taste aversion (CTA) and induce brainstem expression of c-Fos in rats. To determine whether the behavioral effects of static magnetic fields are dependent on field strength, duration of exposure, and orientation with the field, rats were restrained within the bore of 7 or 14 T superconducting magnets for variable durations. Behavioral effects were assessed by scoring locomotor activity after release from the magnetic field and measuring CTA acquisition after pairing intake of a palatable glucose and saccharin (G+S) solution with magnetic field exposure. Magnetic field exposure at either 7 or 14 T suppressed rearing and induced tight circling. The direction of the circling was dependent on the rat's orientation within the magnetic field: if exposed head-up, rats circled counterclockwise; if exposed head-down, rats circled clockwise. CTA was induced after three pairings of taste and 30 min of 7 T exposure or after a single pairing of G+S and 1 min of 14 T exposure. These results suggest that magnetic field exposure has graded effects on rat behavior. We hypothesize that restraint with high-strength magnetic fields causes vestibular stimulation resulting in locomotor circling and CTA acquisition.

The free fatty acids (FFAs), linoleic and oleic acids, commonly found in dietary fats can be detected by rats on the basis of gustatory cues following conditioned taste aversion pairings. FFAs depolarize the membrane potential of isolated rat taste receptor cells by inhibiting delayed rectifying potassium channels. This study examined the licking response of rats to sweet, salt, sour, and bitter taste solutions when 88 muM linoleic acid, 88 muM oleic acid, or an 88 muM linoleic-oleic acid mixture was added to the solutions. The presence of linoleic, oleic, and the linoleic-oleic acid mixture in sweet solutions produced increases in the licking responses, whereas adding linoleic, oleic, and the linoleic-oleic acid mixture to salt, sour, or bitter taste solutions produced decreases in licking responses when compared with the licking responses to the solutions in the absence of the FFAs. We conclude that FFAs may act in the oral cavity to depolarize taste receptor cells and therefore to increase the perceived intensity of concomitant tastants, thus contributing to the enhanced palatability associated with foods containing high dietary fat.

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A series of brief-access (15s) behavioral assays following the formation of a conditioned taste aversion (CTA) to linoleic acid were performed in order to follow up on observations showing differences in the chemosensory responses to dietary fat in obesity-prone (Osborne-Mendel [O-M]) and obesity-resistant (S5B/Pl) rat strains. Strong aversions to linoleic acid (conditioned stimulus 100 microM) were generated in both O-M and S5B/Pl rats to concentrations as low as 2.5 microM. Observed strain differences were in contrast to expectations based upon electrophysiological studies previously showing greater fatty acid-induced inhibition of delayed rectifying K+ channels in S5B/Pl rats. In the CTA assays, the O-M rats showed aversions at lower fatty acid concentrations with more resistance to extinction in brief-access orosensory tests, suggesting that the obesity-prone strain may be more sensitive in the detection and subsequent avoidance of linoleic acid than the obesity-resistant strain. The independent variable of sex produced even greater differences in the avoidance of linoleic acid following conditioning than the effects of strain. Female rats of both strains were significantly more sensitive to fatty acids, showed greater cross-generalization from linoleic to oleic acid, and showed greater avoidance of linoleic acid than male counterparts. These findings suggest genetic influences on yet to be identified mechanisms potentially within the gustatory system that affect the sensitivity to detect the fatty acid chemicals found in dietary fat during brief-access orosensory testing.

Ž .The goals of this study were to characterize the responses of: 1 thermally-sensitive fibers of the lingual branch of the trigeminal Ž . Ž . Ž nerve to cooling from 358 to 108C at a rate of 18Crs; and 2 these neurons to a mid-range concentration of NaCl 150 mM , glucose 150 . Ž . Ž . mM , citric acid 0.3 mM , and quinine-HCl 3 mM at 358 and 258C. A cluster analysis of 47 neurons' responses to cooling revealed two Ž . major groups and one minor group. Group 1 neurons n s 19 had a shorter latency, exhibited faster time-to-peak activity, and responded Ž . Ž . over a smaller range of temperature compared to Group 2 neurons n s 22 . Group 3 neurons n s 6 exhibited the longest response latency and responded over a wider cooler range of temperature. Twenty-five out of thirty-one thermally-sensitive, non-tactile lingual neurons responded weakly to at least one chemical stimulus, with some neurons responding to 2, 3, or all 4 chemical stimuli. Group 1 neurons responded to more chemical stimuli at 358C, while Group 2 neurons responded more at 258C. Under their optimal temperature conditions, Group 1 and Group 2 neurons responded most often to citric acid and least often to glucose, with NaCl and Q-HCl eliciting an intermediate number of responses. As a whole, the responses of thermally-sensitive fibers to chemical stimulation were modest at best with an absence of chemical specificity. There was no evidence of a 'best' stimulus, although there was a suggestion of temporal coding. q 1998 Elsevier Science B.V.