Behavioral Analysis of Taste Function in Rodent Models

John, Steven J. St.; Spector, Alan C.

doi:10.1016/b978-0-12-809324-5.23769-3

Cited by 2 publications

(1 citation statement)

References 215 publications

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“…One way to view the mechanisms underlying the behavioral consequences of bulbotomy on taste responsiveness is from a psychophysical vantage point. The brief access test relies on the affective characteristics of the taste stimulus to drive licking behavior or avoidance and does not plainly reveal the sensory-discriminative properties of the stimulus in terms of perceived quality or intensity (St John and Spector, 2008). We cannot rule out that the bulbotomy-induced decreases in affective responsiveness to the preferred taste compounds in our study were secondary to a significant decrease in perceived taste intensity.…”

Section: Discussionmentioning

confidence: 87%

Neural Isolation of the Olfactory Bulbs Severely Impairs Taste-Guided Behavior to Normally Preferred, But Not Avoided, Stimuli

Inui-Yamamoto

Blonde

Schmid

et al. 2020

eNeuro

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Here we systematically tested the hypothesis that motivated behavioral responsiveness to preferred and avoided taste compounds is relatively independent of the olfactory system in mice whose olfactory bulbs (main and accessory) were surgically disconnected from the rest of the brain (bulbotomy; BULBx). BULBx was confirmed histologically as well as functionally with the buried food test. In brief access taste tests, animals received 10-s trials of various concentrations of a taste compound delivered quasi-randomly. BULBx C57BL/6 (B6) mice displayed severely blunted concentration-dependent licking for the disaccharide sucrose, the maltodextrin Maltrin, and the fat emulsion Intralipid relative to their sham-operated controls (SHAM B6). Licking for the noncaloric sweetener saccharin was also blunted by bulbotomy, but less so. As expected, mice lacking a functional "sweet" receptor (T1R2+T1R3 knockout, KO) displayed concentration-dependent responsiveness to Maltrin and severely attenuated licking to sucrose. Like in B6 mice, responsiveness to both stimuli was exceptionally curtailed by bulbotomy. In contrast to these deficits in taste-guided behavior for unconditionally preferred stimuli, BULBx in B6 and KO mice did not alter concentration-dependent decreases for the representative non-preferred stimuli, quinine and citric acid. Nor did it temper intake of and preference for high concentrations of affectively positive stimuli when presented in long-term (23-hr) 2-bottle tests, demonstrating that the surgery does not lead to a generalized motivational deficit. Collectively, these behavioral results demonstrate that specific aspects of taste-guided ingestive motivation are profoundly disturbed by eliminating the anatomical connections between the main/accessory olfactory bulbs and the rest of the brain.

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Section: Discussionmentioning

confidence: 87%

Neural Isolation of the Olfactory Bulbs Severely Impairs Taste-Guided Behavior to Normally Preferred, But Not Avoided, Stimuli

Inui-Yamamoto

Blonde

Schmid

et al. 2020

eNeuro

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The role of viscosity in flavor preference: plasticity and interactions with taste

2022

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The brain combines gustatory, olfactory, and somatosensory information to create our perception of flavor. Within the somatosensory modality, texture attributes such as viscosity appear to play an important role in flavor preference. However, research into the role of texture in flavor perception is relatively sparse, and the contribution of texture cues to hedonic evaluation of flavor remains largely unknown. Here, we used a rat model to investigate whether viscosity preferences can be manipulated through association with nutrient value, and how viscosity interacts with taste to inform preferences for taste + viscosity mixtures. To address these questions, we measured preferences for moderately viscous solutions prepared with xanthan gum using 2-bottle consumption tests. By experimentally exposing animals to viscous solutions with and without nutrient value, we demonstrate that viscosity preferences are susceptible to appetitive conditioning. By independently varying viscosity and taste content of solutions, we further show that taste and viscosity cues both contribute to preferences for taste + viscosity mixtures. How these 2 modalities are combined depended on relative palatability, with mixture preferences falling in between component preferences, suggesting that hedonic aspects of taste and texture inputs are centrally integrated. Together, these findings provide new insight into how texture aspects of flavor inform hedonic perception and impact food choice behavior.

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Behavioral Analysis of Taste Function in Rodent Models

Cited by 2 publications

References 215 publications

Neural Isolation of the Olfactory Bulbs Severely Impairs Taste-Guided Behavior to Normally Preferred, But Not Avoided, Stimuli

Neural Isolation of the Olfactory Bulbs Severely Impairs Taste-Guided Behavior to Normally Preferred, But Not Avoided, Stimuli

The role of viscosity in flavor preference: plasticity and interactions with taste

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