Short-term satiety signals generated by saccharin and glucose solutions

Hsiao, Sigmund; Tuntland, Patricia

doi:10.1016/0031-9384(71)90303-9

Cited by 21 publications

(4 citation statements)

References 21 publications

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“…This would be expected since, although different, the 2 flavors would be similar enough so that the effect of tasting one should generalize somewhat to the other. Hsiao and Tuntland (1971) have shown that if rats were first allowed to drink water, 3% glucose, .25% saccharin, or a glucose saccharin mixture, subsequent drinking of 3% glucose was reduced following the latter 3 when compared with the water-first condition, an effect that disappeared if a Va-hr. delay was introduced.…”

Section: Resultsmentioning

confidence: 99%

Alterations in palatability of nutrients for the rat as a result of prior tasting.

Gr¹

1974

Journal of Comparative and Physiological Psychology

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Prior drinking of a distinctively flavored fluid lowers the subsequent palatability of that flavor. In a 2-bottle choice situation, preference will shift away from the flavor previously tasted; in a single bottle test, the animal will drink more if 2 equally palatable flavors are alternated than if only one is presented. The effect is relatively short lasting, with recovery occurring within 30 min. It is suggested that this mechanism is an important component in the ability of the animal to self-select an adequate diet from a number of choices, since it would allow for the alternation among nutrients of different palatabilities in the absence of specific deprivations.In the familiar 2-bottle preference test, rats typically demonstrate a greater intake for 1 of the 2 solutions, but rarely, if ever, do they show an all-or-none choice. Preference/aversion functions across concentrations, for example, are typically graded whether increasing or decreasing. Some examples of this are found in experiments by Richter (1939) for sodium chloride, Khavari (1970) for sucrose, Benjamin (1955) for quinine, Hausman (1933) for sodium saccharin, Cullen, Scarborough, and Stager (1970) for calcium saccharin. In all cases the test substance was tested with water.The question can be asked, When given a choice where one solution of the pair appears to be substantially more palatable than the other, why does the animal ingest any of the less palatable solution? Possible explanations in terms of differential postingestional effects that might be used in the sucrose/water or NaCl/water situations become less likely in the saccharin/water case and quite improbable in the quinine/water one. This can be illustrated by reference to some unpublished data (G. R. Morrison, 1972), where 8 rats were given a choice between water and .005% quinine hydrochloride for 2 hr. a day for 26 days. Average daily intake of water was 15.3 ml, of 1

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Section: Resultsmentioning

confidence: 99%

Alterations in palatability of nutrients for the rat as a result of prior tasting.

Gr¹

1974

Journal of Comparative and Physiological Psychology

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“…The taste stimulus is known to be an important determinant of intake (Hsiao & Tuntland, 1971;Mook, Bryner, Rainey, & Wall, 1980). It has also been shown that the inhibitory effect of CCK on food seeking is dependent on the presence of orosensory stimuli (Gosnell & Hsiao, 1981;Hsiao & Deupree, 1983).…”

Section: Discussionmentioning

confidence: 99%

Effects of cholecystokinin on taste preference and sensitivity in rats.

Gosnell¹,

Hsiao²

1984

Behavioral Neuroscience

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“…Saccharin is a non-caloric sweetener that has minimal postingestive consequences (Mook et al, 1980; Renwick, 1985, 1986; Sclafani and Nissenbaum, 1985; Foletto et al, 2016). Importantly, in contrast to 32% sucrose and chow, whose intake is controlled by gastrointestinal and post-absorptive mechanisms (Strader and Woods, 2005; Cummings and Overduin, 2007), saccharin intake is controlled primarily by oral satiety (Hsiao and Tuntland, 1971; Mook et al, 1980, 1981; Kushner and Mook, 1984; Sclafani and Nissenbaum, 1985). As in the sucrose experiment, rats (eArchT3.0: n = 13) were given 5 d of pre-exposure to the saccharin solution, and then on the experimental days they were given either no illumination or dHC or vHC illumination for 10 min after they consumed their first saccharin meal (after first meal condition) in a counterbalanced order.…”

Section: Methodsmentioning

confidence: 99%

Postmeal Optogenetic Inhibition of Dorsal or Ventral Hippocampal Pyramidal Neurons Increases Future Intake

Hannapel

Ramesh

Ross

et al. 2019

eNeuro

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Memory of a recently eaten meal can serve as a powerful mechanism for controlling future eating behavior because it provides a record of intake that likely outlasts most physiological signals generated by the meal. In support, impairing the encoding of a meal in humans increases the amount ingested at the next eating episode. However, the brain regions that mediate the inhibitory effects of memory on future intake are unknown. In the present study, we tested the hypothesis that dorsal hippocampal (dHC) and ventral hippocampal (vHC) glutamatergic pyramidal neurons play a critical role in the inhibition of energy intake during the postprandial period by optogenetically inhibiting these neurons at specific times relative to a meal. Male Sprague Dawley rats were given viral vectors containing CaMKIIα-eArchT3.0-eYFP or CaMKIIα-GFP and fiber optic probes into dHC of one hemisphere and vHC of the other. Compared to intake on a day in which illumination was not given, inhibition of dHC or vHC glutamatergic neurons after the end of a chow, sucrose, or saccharin meal accelerated the onset of the next meal and increased the amount consumed during that next meal when the neurons were no longer inhibited. Inhibition given during a meal did not affect the amount consumed during that meal or the next one but did hasten meal initiation. These data show that dHC and vHC glutamatergic neuronal activity during the postprandial period is critical for limiting subsequent ingestion and suggest that these neurons inhibit future intake by consolidating the memory of the preceding meal.

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Short-term satiety signals generated by saccharin and glucose solutions

Cited by 21 publications

References 21 publications

Alterations in palatability of nutrients for the rat as a result of prior tasting.

Alterations in palatability of nutrients for the rat as a result of prior tasting.

Effects of cholecystokinin on taste preference and sensitivity in rats.

Postmeal Optogenetic Inhibition of Dorsal or Ventral Hippocampal Pyramidal Neurons Increases Future Intake

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