Preexposure to salty and sour taste enhances conditioned taste aversion to novel sucrose

Flores, Veronica L.; Moran, Anan; Bernstein, Max J.; Katz, Donald B.

doi:10.1101/lm.040360.115

Cited by 18 publications

(44 citation statements)

References 45 publications

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“…We have recently begun an inquiry into this topic (Flores et al 2016), showing that experience with salty and sour tastes (hereafter "taste preexposure" or TPE) enhances aversions toward a novel taste; experience with both tastes is more effective than experience with either alone, and three sessions of TPE is more effective than two. These results, which contrast with both classic interference effects that reduce conditioning strength (Pavlov 1927;Bouton 1993; Kwok et al 2012) and the above-mentioned effects that occur across an entirely different time scale (Riege 1971;Donato et al 2013;Leger et al 2015), demonstrate that benign experience with one set of tastes over two to three days can impact the strength of learning established in a later associative conditioning paradigm using a different taste.…”

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confidence: 99%

The role of the gustatory cortex in incidental experience-evoked enhancement of later taste learning

Flores¹,

Parmet²,

Mukherjee³

et al. 2018

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The strength of learned associations between pairs of stimuli is affected by multiple factors, the most extensively studied of which is prior experience with the stimuli themselves. In contrast, little data is available regarding how experience with "incidental" stimuli (independent of any conditioning situation) impacts later learning. This lack of research is striking given the importance of incidental experience to survival. We have recently begun to fill this void using conditioned taste aversion (CTA), wherein an animal learns to avoid a taste that has been associated with malaise. We previously demonstrated that incidental exposure to salty and sour tastes (taste preexposure-TPE) enhances aversions learned later to sucrose. Here, we investigate the neurobiology underlying this phenomenon. First, we use immediate early gene (c-Fos) expression to identify gustatory cortex (GC) as a site at which TPE specifically increases the neural activation caused by taste-malaise pairing (i.e., TPE did not change c-Fos induced by either stimulus in isolation). Next, we use site-specific infection with the optical silencer Archaerhodopsin-T to show that GC inactivation during TPE inhibits the expected enhancements of both learning and CTA-related c-Fos expression, a full day later. Thus, we conclude that GC is almost certainly a vital part of the circuit that integrates incidental experience into later associative learning.

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confidence: 99%

The role of the gustatory cortex in incidental experience-evoked enhancement of later taste learning

Flores¹,

Parmet²,

Mukherjee³

et al. 2018

Learn. Mem.

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“…It is important to note that to assess taste perception and memory formation while disregarding neophobia requires the usage of a taste that minimizes the neophobic reaction. This was our reason for choosing sucrose, which evokes only minor neophobic responses (Miller and Holzman, 1981; Franchina and Gilley, 1986; Franchina and Slank, 1988; Flores et al, 2016), as opposed to saccharin (Domjan and Gillan, 1976; Lin et al, 2012a). This choice, however, prevented us from exploring the relation between BLA epochal activity and neophobic reaction.…”

Section: Discussionmentioning

confidence: 99%

Temporally-precise basolateral amygdala activation is required for the formation of taste memories in gustatory cortex

Arieli

Gerbi

Shein-Idelson

et al. 2020

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28Learning to associate malaise with the intake of novel food is critical for survival. Since 29 food poisoning may take hours to affect, animals developed brain circuits to transform the 30 current novel taste experience into a taste memory trace (TMT) and bridge this time lag. Ample 31 studies showed that the basolateral amygdala (BLA), the nucleus basalis magnocellularis 32 (NBM) and the gustatory cortex (GC) are involved in TMT formation and taste-malaise 33 association. However, how dynamic activity across these brain regions during novel taste 34 experience promotes the formation of these memories is currently unknown. We used the 35 conditioned taste aversion (CTA) learning paradigm in combination with short-term 36 optogenetics and electrophysiological recording in rats to test the hypothesis that temporally 37 specific activation of BLA projection neurons is essential for TMT formation in the GC, and 38 consequently CTA. We found that late-epoch (LE, >800ms), but not the early epoch (EE, 700ms), BLA activation during novel taste experience is essential for normal CTA, for early 40 c-Fos expression in the GC (a marker of TMT formation) and for the subsequent changes in 41 GC ensemble palatability coding. Interestingly, BLA activity was not required for intact taste 42 identity or palatability perceptions. We further show that BLA-LE information is transmitted 43 to GC through the BLA→NBM pathway where it affects the formation of taste memories. 44 These results expose the dependence of long-term memory formation on specific temporal 45 windows during sensory responses and the distributed circuits supporting this dependence. 46 47 48 49 50 51 52 4 53 Significance 54Consumption of a novel taste may result in malaise and poses a threat to animals. Since 55 the effects of poisoning appear only hours after consumption, animals must store the novel 56 taste's information in memory until they associate it with its value (nutritious or poisonous). 57Here we elucidate the neuronal activity patterns and circuits that support the processing and 58 creation of novel-taste memories in rats. Our results show that specific patterns of temporal 59 activation in the basolateral amygdala transmitted across brain areas are important for 60 formation of taste memory and taste-malaise association. These findings may shed light on 61 long-term activity-to-memory transformation in other sensory modalities. 62 63 64 Neuronal dynamics 66 67A novel food poses a dilemma to animals: To eat or not to eat? On the one hand a 68 new food may be highly nutritious, but on the other hand it may be toxic and life 69 threatening (Rozin, 1976). To avoid the fatal consequences of poisoning, brain circuits 70 have evolved to quickly detect novel tastes, transform these tastes into novel-taste memory 71 trace (TMT)(Bermudez-Rattoni, 2014) to bridge the time-lag between consumption and 72 malaise, and form a taste-malaise association (termed conditioned taste aversion [CTA]) 73 (Garcia et al., 1955). 74Decades of research have identified ma...

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“…While rats exhibit pronounced neophobia to foods, neophobia to novel tastes is more varied (Miller and Holzman, 1981). Previous studies have shown that taste neophobia is dependent upon certain tastes and can vary with concentration (Flores et al, 2016; Monk et al, 2014); however, neophobia is rarely observed with sucrose (Miller and Holzman, 1981). Furthermore, the post-ingestive effects of pairing an odor with calorically-rich sucrose, compared to a non-caloric taste, induces stronger odor-taste associations (Bonacchi et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Experience-dependent c-Fos expression in the primary chemosensory cortices of the rat

2018

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Eating a new food is a unique event that guides future food choices. A key element for these choices is the perception of flavor (odor-taste associations), a multisensory process dependent upon taste and smell. The two primary cortical areas for taste and smell, gustatory cortex and piriform cortex, are thought to be crucial regions for processing and responding to odor-taste mixtures. To determine how previous experience impacts the primary chemosensory cortices, we compared the expression of the immediate early gene, c-Fos, between rats presented with a taste, an odor, or an odor-taste mixture for the first-time with rats that had many days of prior experience. Compared to rats with prior experience, we found that first-time sampling of all three chemosensory stimuli led to significantly greater c-Fos expression in gustatory cortex. In piriform cortex, only the novel chemosensory stimuli containing odors showed greater c-Fos expression. These results indicate that prior experience with taste, odor, or odor-taste stimuli habituates responses in the primary chemosensory cortices and adds further evidence supporting gustatory cortex as a fundamental node for the integration of gustatory and olfactory signals.

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Preexposure to salty and sour taste enhances conditioned taste aversion to novel sucrose

Cited by 18 publications

References 45 publications

The role of the gustatory cortex in incidental experience-evoked enhancement of later taste learning

The role of the gustatory cortex in incidental experience-evoked enhancement of later taste learning

Temporally-precise basolateral amygdala activation is required for the formation of taste memories in gustatory cortex

Experience-dependent c-Fos expression in the primary chemosensory cortices of the rat

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