Lithium-mediated disruptions of latent inhibition: Overshadowing by the unconditioned stimulus in flavor conditioning

In a series of experiments, the ability of a single lithium preexposure to disrupt CS effectiveness was assessed using a latent inhibition procedure. Lithium preexposure administered proximal (90 min) to a saccharin familiarization trial reduced latent inhibition whereas a similar administration more distal (360 min) to flavor familiarization failed to do so. Additional experiments demonstrated that this socalled “US overshadowing” effect was not attributable to sensitization (Experiment 2), excitatory backward conditioning (Experiment 3), or state dependency (Experiment 4). The implications of US overshadowing for proximal US-preexposure effects are discussed.     

The US preexposure phenomenon in the conditioned suppression paradigm: A role for conditioned situational stimuli

Four experiments evaluated possible associative and nonassociative accounts of the retardation in the acquisition of conditioned suppression produced by repeated prior exposure to an electric shock US. Associative interference resulting from conditioning of situational stimuli during preexposure to shock was suggested by the findings that signaling the occurrence of high-intensity shock with a discrete nontarget CS during the preexposure phase reduced the magnitude of the retardation effect compared to an unsignaled shock preexposure treatment (Experiments 1 and 4), nonreinforced presentations of putatively conditioned situational stimuli prior to conditioned suppression training reduced the magnitude of the retardation effect (Experiment 2), and the magnitude of the retardation effect was directly related to the intensity of preexposure shock (Experiment 3). Nonassociative interference was suggested by the finding that signaling the occurrence of low-intensity shock with a discrete nontarget CS during the preexposure phase did not reduce the magnitude of the retardation effect compared to an unsignaled shock preexposure treatment (Experiment 4). It was suggested that associative and nonassociative mechanisms govern the US preexposure phenomenon obtained in the conditioned suppression paradigm, and their relative contribution depends upon the intensity of shock.     

The influence of flavor preexposure and test interval on conditioned taste aversions in the rat

The effects of flavor preexposure and test interval on conditioned taste aversions were examined in four experiments. In the first three experiments, prior experience with a flavor different from that used as a conditioned-stimulus (CS) produced attenuated aversions when testing occurred after a 1-day interval but not after a 21-day interval. Preexposure to the same stimulus used as a CS produced attenuated aversions at both 1- and 21-day intervals. In Experiment 4, a delay interval between flavor preexposure and conditioning eliminated the attenuating effect of preexposure, but only when different stimuli were used for preexposure and conditioning. These data could not be easily accounted for by contemporary interpretations of preexposure as an event that interferes with subsequent acquisition of a conditioned aversion. An alternative retrieval interference hypothesis was outlined.     

Preexposure to the CS alone,US alone,or CS and US uncorrelated: Latent inhibition,blocking by context or learned irrelevance?

Three experiments on conditioned suppression in rats examined the extent to which preexposure to the CS, the US, or uncorrelated presentations of both interfere with future conditioning. Experiment 1 suggested that the interference caused by preexposure to the US alone may result from blocking by contextual cues: signaling the US during preexposure attenuated the interference. Experiment 2 demonstrated that signaling the US by another stimulus did not attenuate the interference caused by exposure to uncorrelated presentations of CS and US. Experiment 3 replicated the results of Experiments 1 and 2 and directly compared the magnitude of these deficits. The results of these experiments imply that the effects of exposure to uncorrelated presentations of CS and US are not reducible to the sum of the effects of exposure to CS or US alone.     

Taste-mediated potentiation of noningestional stimuli in rats

Holtzman rats drank saccharin in a distinctive environmental chamber prior to lithium-induced toxicosis. This treatment was administered four times. These animals subsequently drank less water or familiar saline in the chamber than animals which received water in the environment during conditioning. In addition, these environmental stimuli blocked the formation of a lithium-mediated coffee aversion more if they were conditioned in the presence of saccharin than if they were conditioned in the presence of water. Such differential blocking provided further evidence that the presence of a taste during conditioning facilitated aversion learning to the environmental chamber.     

The effect of three procedures for eliminating a conditioned taste aversion in the rat

Although extinction procedures have been the most common techniques used to eliminate conditioned taste aversions, several studies have employed postconditioning exposure to the US instead. To date, a comparison of the effectiveness of these two techniques has not been possible, because there were differences in the conditioning phases of these studies. In the present study, after an aversion to saccharin had been established, rats were administered 1, 5, or 10 extinction trials, 1, 5, or 10 postconditioning exposures to the US, or a period of no treatment. Then, all rats received seven two-bottle extinction tests. Five or ten extinction trials reduced the aversion to saccharin most effectively. Five or ten postconditioning presentations of the US were also effective. However, this effect was not noticeable until the fourth of seven test trials, suggesting an elimination procedure-test trials interaction. Neither the extinction nor the US postexposure procedure completely eliminated the aversion. In addition: (i) a single postconditioning exposure to either the CS or the US was ineffective in attenuating the aversion; and (ii) when no postconditioning treatment was administered, the strength of the aversion was undiminished for 20 days.     

Selective associations in one-day-old rats: taste-toxicosis and texture-shock aversion learning

One-day-old rats learned aversions to a novel taste paired with lithium-induced distress and to a tactile stimulus paired with brief electric shocks. However, aversions did not develop when taste was paired with shock or when the tactile stimulus was paired with lithium treatment. The aversions occurred only when lithium treatment immediately followed taste exposure and when shock was concurrent with exposure to the tactile stimulus. These findings indicate that selective associations in aversion learning are mediated by innate mechanisms that govern conditioning in the absence of extensive ontogenetic experience. The present research also shows that selective associations are sufficient for the occurrence of long-delay learning.     

Characteristics of taste-mediated environmental potentiation in rats

When rats drink a novel flavor in a distinctive environment and are injected with lithium, potentiated aversions are established to the environment as evidenced by the animals' unwillingness to consume a familiar, nonaversive flavor in this environment. Experiment 1 demonstrates that this potentiation is due to the presence of both the distinctive taste and the environmental cues on the conditioning trials, not simply aversive conditioning to each element or to generalization between the two elements. This potentiation phenomenon was shown to be sensitive to the novelty of the potentiating flavor in Experiment 2. Experiment 3 demonstrated that second-order conditioning is difficult to establish using these procedures, although Experiment 4 revealed that postconditioning extinction of the aversive flavor interfered substantially with environmental potentiation. These outcomes are discussed in terms of their implications for adaptive adjustments in feeding behavior as well as for more general conceptions of associative learning.     

Latent inhibition and conditioning after preexposure to the training context

Experiment 1, using the conditioned suppression technique with rats, showed that the retardation of learning produced by prior exposure to a stimulus (latent inhibition) was more marked in subjects given an initial phase of preexposure to the training context. This effect was confirmed and extended in Experiment 2 in which an appetitive conditioning procedure was used. Experiments 3 and 4, again using conditioned suppression, found no effect of preexposure to the context on the acquisition of suppression when training was given with a novel stimulus, either immediately after preexposure or after a delay; but context preexposure was again found to be effective when exposure to the to-be-conditioned stimulus was given in the delay interval between context preexposure and conditioning. The implications of these findings for accounts of the role of contextual factors in latent inhibition are discussed.     

The effect of swimming experience on acquisition and retention of swimming-based taste aversion learning in rats

Swimming endows rats with an aversion to a taste solution consumed before swimming. The present study explored whether the experience of swimming before or after the taste-swimming trials interferes with swimming-based taste aversion learning. Experiment 1 demonstrated that a single preexposure to 20 min of swimming was as effective as four or eight preexposures in causing the interference effect. Experiment 2 found that a single 5-min preexposure was enough to cause the interference effect. Experiment 3 showed that preexposure to swimming interfered with but did not completely thwart the acquisition of swimming-based taste aversion learning. Experiment 4 failed to demonstrate a reliable retroactive interference effect by swimming postexposures. With a modified procedure, however, Experiment 5 successfully demonstrated a reliable effect by four postexposures. The associative and habituation accounts of these results are discussed.     

Influence of lithium chloride intensity on unconditioned stimulus-alone interference in a flavor aversion paradigm

Two studies were conducted to explore the influence of US preexposure intensity on the development of a flavor aversion. In the first experiment, subjects were exposed to four US-alone presentations [1 per day, every other day over 8 days at one of four dose levels (0, 0.5, 1.5, or 3.0 meq LiCl)]. Following the US-alone treatment, an equal number of rats from each US-alone dose level condition received a series of sucrose-illness pairings at one of three conditioning dose levels. The results of this study showed that if the US-alone dose level was below the conditioning dose level, less interference was found than when the preexposure and conditioning doses were equivalent. A strong proactive US-alone interference was found when the US-alone dose level was either equal to or above the conditioning US intensity. In Experiment 2, a greater range of preconditioning US-alone dose levels was used. Also, the number of US-alone exposures decreased to two in Experiment 2. The results of Experiment 2 showed that less proactive US-alone interference occurred when the US-alone dose was either below or slightly above the conditioning US dose than when the US-alone and conditioning dose levels were equal. Further, when the preexposure US intensity was much above the conditioning US intensity, the level of interference was equivalent to that produced when the US-alone and conditioning US intensities were equivalent. These observations are discussed in terms of context blocking and generalization decrement models of the US preexposure effect.     

Age-dependent facilitation of taste-footshock conditioning by prior exposure to the training context

Among adult rats, gustatory stimuli are easily associated with illness, but not with external unconditioned stimuli such as footshock. Recent evidence indicates, however, that this cue-to-consequence specificity may vary ontongenetically. The present studies examined the acquisition of an aversion to a taste paired with footshock in 5- and 15-day-old rats. Consistent with previous reports, 5-day-old rats avoided the taste that preceded footshock, while 15-day-old subjects did not express an aversion to the taste paired with footshock. Exposure to the training context for either 1 or 5 h prior to conditioning disrupted taste-footshock conditioning in the 5-day-old subjects. For the 15-day-old subjects, 1 h of pre-conditioning exposure to the training context had no effect on conditioning, whereas a longer duration of preexposure promoted conditioning to the taste cue. The results suggest ontogenetic differences in stimulus selection.     

Learned safety and the CS-US delay gradient in taste-aversion learning

Decrements in taste-aversion learning produced by extensions of the interval between the CS flavor and poisoning (the US) may be attributed to decay of the CS trace during long CS-US intervals. Kalat and Rozin (1973) alternatively proposed that such decrements occur because during extended CS-US intervals subjects learn that the CS is safe. They sought to show that trace decay is not responsible for the CS-US delay gradient by demonstrating that learning is disrupted even if the CS is reintroduced during extended CS-US intervals. The present experiments show that such a second CS presentation during conditioning may (1) enhance subsequent intakes of the CS solution whether or not subjects are poisoned, and/or (2) facilitate aversion learning, the facilitation being greater the closer the second CS exposure is to poisoning. These results question the adequacy of previous evidence for the contribution of learned safety to the CS-US delay gradient and suggest that some other process is also involved.     

Role of the CS-US interval in the US preexposure effect

Theory and research suggest that long delay taste-aversion conditioning should be less affected by proximal US preexposure than short-delay conditioning. The present research tested this hypothesis by administering illness-inducing LiCl shortly before a saccharin-LiCl pairing in which the postsaccharin LiCl was administered either immediately or 20 min. after access to saccharin. The results suggest that US preexposure has a more deleterious effect on conditioning when the illness-inducing US is delayed in conditioning than when it is immediate. These results are to be expected on the basis of classical conditioning principles and question theory and research that suggest more deleterious effects of US preexposure with shorter intervals between the preexposed and conditioning US.     

The US-preexposure effect in lithium-induced flavor-aversion conditioning is a consequence of blocking by injection cues

In 2 experiments, rats received flavor-aversion conditioning in which the unconditioned stimulus (US) was an orally consumed solution of lithium chloride (LiCl). The resulting aversion was not attenuated by giving preexposure to injections of LiCl, although such preexposure did attenuate aversions established using injected LiCl as the US (Experiment 1). This outcome suggests that blocking by injection-related cues is responsible for the US-preexposure effect observed in this situation. Experiment 2 confirmed this interpretation by showing that presenting such cues (by giving an injection of saline) at the time that the LiCl was drunk resulted in an attenuation of conditioning in animals preexposed to injections of LiCl. The US-preexposure effect obtained in these experiments can be explained solely in terms of blocking by injection cues, although other mechanisms may contribute to the effect seen in other flavor-aversion paradigms.     

The Influence of Retention Interval on the US Preexposure Effect: Changes in Contextual Blocking over Time

A number of studies manipulating the length of the interval between conditioning and testing indicate spontaneous recovery from overshadowing, suggesting that certain instances of overshadowing represent a deficit in memory retrieval rather than a failure of animals to form an association between the overshadowed stimulus and the US. The present series of experiments examined the influence of lengthening the retention interval on blocking, another stimulus selection phenomenon that is typically interpreted as an acquisition deficit. The results indicated that when subjects were tested shortly (3 days) after training conditioning to a taste blocked subsequent conditioning to an odor conditioned in compound with that taste (Experiment 1), whereas prior conditioning to an odor did not block subsequent conditioning to a taste conditioned in compound with that odor (Experiment 2). This pattern of results was essentially unchanged when testing occurred at a longer (21-day) retention interval. However, there was evidence of a US preexposure effect in Experiment 2 when subjects in the US ONLY control condition were tested at the 3-day retention interval, but not when testing occurred 21 days after conditioning. Experiments 3 and 4 examined whether this loss of the US preexposure effect over time might actually represent a change in the degree of contextual blocking as the retention interval is lengthened. Exposure to the conditioning context either during the interval between Phase 1 and Phase 2 of conditioning (Experiment 3) or prior to Phase 1 of conditioning (Experiment 4) alleviated this US preexposure effect suggesting that the loss of the US preexposure effect as the retention interval is lengthened observed in Experiment 2 is due to changes in the degree of blocking by contextual stimuli over time. The results are discussed in terms of differential susceptibility of forgetting of two functional roles played by a contextual stimuli in the current situation-context as a CS and context as a retrieval cue for other CS-US associations.     

Context-dependent latent inhibition in taste aversion learning

The effects of taste stimulus preexposure, either in the presence or in the absence of a specific contextual cue consisting of a specific noise-producing bottle, upon the conditioning and testing of conditioned taste aversions to the taste (saccharin) plus context (noisy-bottle) compound stimulus were investigated. Four groups of rats were given preexposure trials (latent inhibition) to either: (1) novel saccharin in novel noisy bottles, (2) novel saccharin in familiar silent bottles, (3) familiar water in novel noisy bottles, (4) familiar water in familiar silent bottles, in six trials. During conditioning, saccharin was presented in the noisy bottles followed by lithium chloride for all the groups. At testing, saccharin was presented in the noisy bottles for both one-bottle and two-bottle tests of aversion. It was indicated that the conditioning decrement produced after both saccharin and noisy bottle preexposure was overwhelmingly greater than any produced after preexposure to the elements. These results, discussed in relation to current theories of latent inhibition and perceptual learning, further underline the overwhelming significance of exteroceptive contextual elements in conditioned taste aversions.     

Within-compound associations of taste and temperature

In two experiments, rats were given exposures to two solutions of different tastes (sucrose or sodium chloride) at two different temperatures (warm or cold). In Experiment 1, the rats were then given either one of the tastes at room temperature followed by LiCl injections, or distilled water at one of the temperatures followed by LiCl injections. Rats poisoned after drinking a taste were then given a choice between distilled water at the two temperatures, while those poisoned after drinking distilled water at a temperature were given a choice between the two flavors at room temperature. Rats drank less of the solution that contained the stimulus previously paired with the poisoned cue, demonstrating within-compound associations of tastes and temperatures. Experiment 2 found that tastes were better conditioned in a taste aversion procedure when the taste-temperature compound was the same during conditioning as during preexposure. This result is interpreted as evidence against a view of within-compound learning that treats the compound as a unitary stimulus.     

Microstructural analysis of ingestive behaviour reveals no contribution of palatability to the incomplete extinction of a conditioned taste aversion

An analysis of the microstructure of licking responses was used to investigate the effects of conditioning and extinguishing a taste aversion. Rats received a single pairing of 8% fructose with lithium chloride (LiCl) while controls received unpaired exposure to fructose and LiCl. Pairing fructose with LiCl produced a reduction both in consumption and in the size of licking clusters. Subsequent exposure to fructose in the absence of LiCl produced some extinction of the taste aversion although at asymptote there was a residual difference in consumption between the taste aversion group and unpaired controls. In contrast the reduction in lick cluster size did completely extinguish. Previous analyses of licking microstructure indicate that lick cluster size is related to the palatability of the ingested solution. Thus these results indicate that although taste aversion learning initially reduces the palatability of the cue solution this reduction is not permanent. These results are discussed with reference to the possibility that preparatory behaviours are more resistant to extinction than are consummatory behaviours.     

Simultaneous odor-taste and taste-taste compounds in poison-avoidance learning

In six experiments, rats received an odor or a taste alone or in simultaneous compound with another taste prior to lithium chloride-induced illness. Aversions to the target odor and the target taste were then assessed. In Experiments 1–3, the presence of the taste in compound with the target during conditioning attenuated the strength of the aversions to both the target odor and the target taste. Although these results were consistent with the familiar principles of compound conditioning, they contradicted previous reports of potentiation, rather than attenuation, of odor conditioning by taste. In Experiment 4, taste again attenuated the conditioning of odor when a second odor was presented during the CS-US interval. In Experiment 5, we looked for odor potentiation with a within-subject design, and in Experiment 6, we examined an alternative method of presenting odor. In neither case did we find odor potentiation by taste. Over the range of conditions investigated here, a taste often attenuates, and never potentiates, the conditioning of aversions to both odors and tastes.