Effect of varied taste experience on negative contrast in consummatory behavior

Rats shifted from 32% to 4% sucrose consume less 4% sucrose than animals that experience only the 4% solution. Previous experiments have suggested that a stress/emotional factor may be causally related to this negative contrast effect on the second postshift day, but not on the first postshift day. The present experiment was concerned with the possibility that contrast on the first postshift day is related to a neophobic response to the postshift solution. Results showed that giving animals experience with variously flavored (seven different flavors) 32% sucrose during the preshift period reduced degree of contrast when the animals were shifted to 4% sucrose. These data are considered in terms of solution novelty, specific loss of "sweetness", and caloric loss as contributors to negative contrast.     

Taste aversion learning: simulation of interference with the gustatory cue during conditioning

Rats were taught an aversion to a sucrose taste cue of varying strengths. The concentration of the sucrose solution was either, 10, 7.5, 5, 2.5, 1, 0.5, or 0.25% which the animals drank for 5 min. Thirty minutes later they were poisoned with lithium chloride. On the test day all animals had access to a 10% sucrose solution regardless of the concentration they had drunk on the conditioning day. Animals conditioned with a 10, 7.5, or 5% sucrose cue subsequently displayed an identically strong aversion to the 10% cue. Only those animals conditioned with a sucrose cue which was 1% or less displayed a significantly weaker aversion to the 10% cue. The results are discussed in terms of the theory that interference with taste aversion learning by such agents as pentylenetetrazol and electroconvulsive shock may have their effect by disrupting the gustatory engram. If this assumption is correct then it suggests that the memory of the gustatory cue may be stored, at least prior to poisoning, in a quite labile state and an apparently limited disruption of taste aversion learning may in fact represent a substantial amnesic effect.     

Negative anticipatory contrast and preference conditioning: flavor cues support preference conditioning, and environmental cues support contrast.

In 2 experiments, access to a 0.15% saccharin solution was followed on alternating days by access to a 32% sucrose solution and the same saccharin solution. In Experiment 1, rats increased both intake of and preference for a flavored saccharin solution that predicted sucrose, but neither effect was found using a predictive odor cue alone. Experiment 2 replicated the predictive flavor results but showed suppression of saccharin intake when environmental cues predicted sucrose. When both flavor and environment predicted sucrose, saccharin intake did not change, but preference for the predictive flavor increased. Discriminative taste cues appear to facilitate the development of preference conditioning, but environmental cues favor negative anticipatory contrast effects. Also, preference conditioning and contrast may develop concurrently and compete for expression.     

The role of the amygdala in conditioned flavor preference

Long-Evans rats with control or amygdala lesions were tested in a conditioned flavor preference task. Half of the rats in each lesion group received an unsweetened grape-flavored solution on odd-numbered days and a sweetened cherry-flavored solution on even-numbered days. The remaining rats received a sweetened grape-flavored solution on odd-numbered days and an unsweetened cherry-flavored solution on even-numbered days. The appropriate solution was presented once a day for 15 min to each rat in the homecage. After six days of testing, each rat received unsweetened cherry and grape flavored solutions simultaneously for 15 min daily across four days. When the two unsweetened flavored solutions were presented simultaneously control rats showed a significant preference for the flavor that was sweetened during training compared to the unsweetened solution. However, amygdala-lesioned rats did not show a preference. The data suggest that the amygdala may be critically involved in mediating reward-based conditioned flavor preference.     

Simultaneous contrast: evidence from licking microstructure and cross-solution comparisons

The microstructure of rats' licking responses was analyzed to investigate both "classic" simultaneous contrast (e.g., Flaherty & Largen, 1975) and a novel discrete-trial contrast procedure where access to an 8% test solution of sucrose was preceded by a sample of either 2%, 8%, or 32% sucrose (Experiments 1 and 2, respectively). Consumption of a given concentration of sucrose was higher when consumed alongside a low rather than high concentration comparison solution (positive contrast) and consumption of a given concentration of sucrose was lower when consumed alongside a high rather than a low concentration comparison solution (negative contrast). Furthermore, positive contrast increased the size of lick clusters while negative contrast decreased the size of lick clusters. Lick cluster size has a positive monotonic relationship with the concentration of palatable solutions and so positive and negative contrasts produced changes in lick cluster size that were analogous to raising or lowering the concentration of the test solution respectively. Experiment 3 utilized the discrete-trial procedure and compared contrast between two solutions of the same type (sucrose-sucrose or maltodextrin-maltodextrin) or contrast across solutions (sucrose-maltodextrin or maltodextrin-sucrose). Contrast effects on consumption were present, but reduced in size, in the cross-solution conditions. Moreover, lick cluster sizes were not affected at all by cross-solution contrasts as they were by same-solution contrasts. These results are consistent with the idea that simultaneous contrast effects depend, at least partially, on sensory mechanisms.     

Interaction between stimuli with different taste qualities evaluated by reaction time

The influence of adaptation to taste stimuli of 1 quality on tastants with other qualities was investigated by comparing the reaction time (RT) to a test solution after adapting-solution flow with the RT to the same test solution after water flow. Adapting solutions were strong concentrations of NaCl, HCl, QHCl, and sucrose; test solutions were the same compounds but in lower concentrations. Adaptation to sucrose significantly shortened RT to NaCl and HCl, and to a lesser degree to QHCl. A similar cross-enhancement was found in sucrose when other compounds served as adapting solutions, In all other taste combinations, only a cross-adaptation effect was observed. Results are discussed in relation to some adaptation phenomena, water taste data, and magnitude-estimation data.     

Assessment of the taste interaction between two qualitatively similar-tasting substances: a comparison between comparison rules

The taste interaction between sucrose and fructose was assessed by using three different comparison procedures: the summated response comparison, the factorial plot comparison, and the equimolar comparison rule. The perceived sweetness intensities were obtained on a ratio scale by using a functional measurement approach in combination with a two-stimulus procedure. The conclusions obtained from each of the three comparison rules were identical. The taste interaction between sucrose and fructose could be explained to a large extent, but not completely, by the apparent taste "interactions" within sucrose and fructose as single substances. It is argued that the apparent taste interaction within a large number of single sugars and between two of these sugars in a mixture is somewhat synergistic at low sweetness levels, additive at intermediate sweetness levels, and suppressive at high sweetness levels.     

Disruption of conditioned taste aversion: evidence that ECS weakens the gustatory engram

Two experiments are reported concerning the neural substrate of conditioned taste aversion (CTA) and the amnesic mechanisms involved when such learning is disrupted by electroconvulsive shock (ECS). Subjects were adult male rats. In the first experiment it is demonstrated that an aversion established to a 2.5% sucrose solution can simulate the learning loss reported in earlier studies which was caused by interpolating ECS between tasting and illness when the aversion was established using a 10% sucrose cue. It is concluded that if ECS acts to disrupt the memory of the taste cue, it possibly reduces it to only about one-quarter of its original strength, a substantial deficit not readily apparent simply from the degree of aversion displayed. In the second experiment, CTAs were established using either a 2.5% sucrose cue or a 10% cue with ECS interpolated during the taste-illness interval. Animals in the two groups were subsequently confronted with a range of sucrose stimuli and their respective aversions were compared. Near identical responses were observed under all conditions tested. These findings are consistent with the theory that ECS disrupts CTA by weakening the gustatory engram.     

Chlordiazepoxide and the moderation of the initial response to reward reduction

The effectiveness of chlordiazepoxide (CDP) in reducing negative contrast on the first day after a shift from 32% to 4% sucrose was investigated in four experiments using rats. Previous studies indicated that CDP was effective on the second, but not on the first postshift day. In Experiments 1 and 1a, neither initial experience (3 or 10 days) with the eventual postshift 4% solution (i.e. 4%, then 32%, then 4%), nor initial experience with alternating 4% and 32% sucrose, led to a reliable contrast-reducing effect of CDP on the first shift day. Evidence from Experiments 2 and 3 suggested that a range of doses of CDP (3, 5, 10, and 15 mg/kg) did not have reliable effects on the first postshift day, although the two lower doses did reduce contrast on the second postshift day (the higher doses were not administered on Day 2). The evidence suggests that the relative ineffectiveness of CDP in moderating the initial response to reward reduction is not related to a problem of recognizing the difference between the postshift solution and the memory of the preshift solution. Alternative interpretations in which CDP's lack of effect on the initial occurrence of contrast is related to an initial stage of unconditioned frustration and/or exploratory behaviour are considered.     

Water taste in man

Taste quality and intensity shifts following adaptation to NaCl, quinine hydrochloride, sucrose and HCl were investigated in 10 Ss. In each of four sessions, Ss were adapted to water and two concentrations of one taste solution and gave magnitude estimates and quality judgments for a series of concentrations of that solution. Adapting to water produced magnitude estimates which increased with increasing concentration. Quality judgments were typical, e.g., “salty” for NaCl. Adapting to moderate concentrations of taste solutions generally produced magnitude estimates of zero at the adapting concentrations and increasing values for higher and lower (sub-adapting) concentrations. Sub-adapting tastes were atypical. Adaptation to NaCl and sucrose produced bitter sub-adapting tastes and adaptation to HCl and quinine hydrochloride produced sweet sub-adapting tastes. Water, as the lowest sub-adapting “concentration”, produced the largest sub-adapting tastes.     

Behavior of Maudsley reactive and nonreactive rats (Rattus norvegicus) in three consummatory contrast paradigms

Maudsley reactive (MR/Har) and nonreactive (MNRA/Har) rats (Rattus norvegicus) were tested in successive, simultaneous, and anticipatory contrast procedures. The MR/Har rats showed smaller successive negative contrast effects than the MNRA/Har rats when shifted from 32% to 4% sucrose, and the degree of contrast was smaller in animals of both strains than that typically obtained with unselected Sprague-Dawley derived rats. Chlordiazepoxide (4 and 8 mg/kg), which typically reduces contrast, did not influence degree of contrast in rats of either strain. Animals of both strains showed positive and negative contrast in the simultaneous contrast procedure, but degree of contrast in both cases was smaller in rats of the MR/Har strain. Animals of both strains also showed anticipatory contrast when a 0.15% saccharin solution preceded 32% sucrose in once-per-day pairings. In terms of latency to initiate licking, the MNRA/Har rats showed a contrast effect, but the MR/Har rats showed a "reinforcement" effect--shorter latency when saccharin preceded sucrose than when saccharin preceded saccharin. Open-field tests showed typical strain differences: The MNRA/Har rats ambulated more, reared more, defecated less, and showed less thigmotaxis than the MR/Har rats.     

Consummatory Contrast Effects in Nondeprived Rats Following Shifts in Sucrose Concentration

Successive positive and negative contrast effects in consummatory behavior were investigated following shifts in sucrose concentrations in nondeprived subjects. Forty-four male albino rats were given daily 5-min access to either a 4%- or 32%-sucrose solution across a 14-day preshift period. Subjects in each group were then assigned to either a control or shifted condition. Shifted groups were upshifted (4–32%) or downshifted (32–4%) for a 10-day postshift period. Negative contrast was apparent in both lick rate and time spent at the drinking tube across the first 4 days of postshift. Positive contrast effects were not obtained, but rather a significant effect opposite to positive contrast occurred. The improbability of the ceiling effect explanation for the present results is discussed. Differences relative to deprivation state and the role of perceptual (taste) factors in contrast effects are also examined.

     

Failure of serial taste-taste compound presentations to produce overshadowing of extinction of conditioned taste aversion

Two experiments were conducted to study overshadowing of extinction in a conditioned taste aversion preparation. In both experiments, aversive conditioning with sucrose was followed by extinction treatment with either sucrose alone or in compound with another taste, citric acid. Experiment 1 employed a simultaneous compound extinction treatment and found results indicative of overshadowing of extinction. By contrast, Experiment 2, in which extinction treatment involved serial compound presentations, failed to obtain evidence of overshadowing of extinction. The results of Experiment 2 indicate that the serial presentation of two tastes was processed as equivalent to the separate presentation of the tastes. The results are discussed in relation to: (1) Convergent evidence from research on latent inhibition, (2) competing theories of learning and, (3) their possible adaptive value in food-selection learning.     

From contrast to reinforcement: role of response contingency in anticipatory contrast

Intake of a 0.15% saccharin solution is suppressed if access to the saccharin is followed by access to 32% sucrose in brief daily pairings. The present series of four experiments was concerned with factors that lead to this anticipatory contrast effect (suppressed saccharin intake) rather than a reinforcement effect. In Experiment 1, anticipatory contrast was obtained with an autoshaping procedure (no lick requirement on the initial tube), and degree of contrast did not vary as a function of intersolution interval in the range of 0-15 s. Experiments 2 and 3 showed that requirements of 10, 100, 200, or 400 licks on the first tube available led to a reinforcement effect in latency, but a requirement of 0 licks (autoshaping procedure) led to a contrast effect in licks and latency. In Experiment 4, a group with a 200-contingent-lick requirement showed a reinforcement effect in latency, but a group yoked to this contingent group showed a contrast effect in both latency and licks. Overall, the results suggest that anticipatory contrast occurs under conditions of a "relaxed" instrumental contingency. The data are discussed in terms of control of behavior by stimulus-stimulus, response-stimulus, and stimulus-response associations, and the results are related to behavioral contrast, to flavor-outcome associations, and to "misbehavior" produced by Pavlovian-instrumental interactions.     

Development of an ethanol model using social insects: III. Preferences for ethanol solutions

Experiments are designed to assess whether free-flying honey bees have an aversion to an ethanol solution when given a choice between targets containing an ethanol solution in sucrose or sucrose only. Animals given a choice between a 1% ethanol solution and sucrose only show no aversion to the ethanol solution either in acquisition or extinction. Honey bees given a choice between a 5% ethanol solution and sucrose only show no differences in the initial choice of targets but some ees do switch over to the sucrose-only target. Performance during extinction indicates that bees landed on the previously reinforced sucrose-only target more than the target previously containing the 5% ethanol solution. An experiment in which bees were given a single 5%, ethanol target showed that of 20 bees, 11 returned for the entire 12 trials of the experiment. All bees returned at least 6 times to the 5% ethanol target. Additional experiments were run on harnessed foragers in a palatability study of alcoholic beverages consumed by humans. The results of the palatability experiment indicate that in general, bees prefer more sweet drinks with less alcohol.     

Apparent Incentive Contrast Effects in Autoshaping with Rats

The effects of shifts in reward quality and quantity on Pavlovian acquisition were studied in rats. In Experiment 1, animals preexposed to unsignaled food pellets, 10% sucrose solution, or home cage controls subsequently received autoshaping training (response-independent lever-pellet or lever-solution pairings, in three groups each). Unsignaled preexposure to sucrose solution facilitated autoshaping for pellets (relative to unshifted controls), whereas unsignaled preexposure to pellets retarded autoshaping for sucrose solution. In Experiment 2, unsignaled preexposure to 30% sucrose solution impaired acquisition reinforced by food pellets, relative to 2% solution. Using a choice procedure, Experiment 3 demonstrated that rats prefer pellets to either 2 or 10% sucrose solutions, but they prefer the 30% solution to the pellets. Experiment 4 demonstrated the facilitatory effect after an upward shift in reward magnitude rather than quality (from 1 to 12 pellets), but provided weaker evidence for retardation following a downward magnitude shift. Experiment 5 was similar to Experiment 4, except that animals received autoshaping training from the outset. No evidence of successive positive contrast was obtained, but there was a significant successive negative contrast effect. Moreover, extinction was faster after acquisition with 12 pellets rather than 1. These results suggest the presence of incentive contrast effects under Pavlovian training conditions.     

The role of the agranular insular cortex in anticipation of reward contrast

Sixteen male Long-Evans rats were tested on a modified version of Flaherty et al.'s [Flaherty, C. F., Turovsky, J., & Krauss, K. L. (1994). Relative hedonic value modulates anticipatory contrast. Physiology and Behavior, 55, 1047-1054.] anticipatory contrast paradigm to assess memory for the anticipation of reward. Prior to testing each rat received either a control or quinolinic acid induced lesion of the agranular insular cortex. In the home cage, each rat was allowed to drink a water solution containing 2% sucrose for 3 min followed by a water solution containing 32% sucrose for 3 min. Across 10 days of testing, the control rats showed significantly increased anticipatory discriminability as a function of days. In contrast, rats with agranular insular cortex lesions failed to show anticipatory discriminability. The results of a preference task revealed that both groups could perceptually discriminate between a 2% and a 32% sucrose solution. The data suggest that the agranular insular cortex may be involved in the anticipation of reward.     

Perceptual integration of tertiary taste mixtures

Integration psychophysics was used to explore the taste perception of mixtures of sucrose, fructose, and citric acid. Three levels of each stimulus were varied in a 3 x 3 x 3 factorial design. Subjects rated total intensity, sweetness, and acidity of the 27 mixtures on graphic rating scales. Consistent with earlier work, the perceived total intensity of the tertiary mixtures was found to be dictated by the intensity of the (subjectively) stronger component alone (i.e., either the integrated sweetness or the acidity, whichever was the more intense). In contrast, the sweetness and acidity of the mixture were susceptible to mutual suppression: Sweetness suppressed acidity, acidity suppressed sweetness. There was, however, a difference between sucrose and fructose in their interactions with citric acid, fructose being the more susceptible to suppression. This selectivity of suppression indicates that the two sweetnesses could not have been inextricably integrated. Implications for taste coding are discussed, and the findings are reconciled in terms of two separate coding mechanisms: one for taste intensity, another for taste quality.     

The amygdala but not the hippocampus is involved in pattern separation based on reward value

A total of 32 male Long-Evans rats were tested on a modified version of Flaherty, Turovsky, and Krauss's (1994) anticipatory contrast paradigm to assess pattern separation for reward value. Prior to testing, each rat received either a control, a hippocampal, or an amygdala lesion. In the home cage, each rat was allowed to drink a water solution containing 2% sucrose for 3 min followed by a water solution containing 32% sucrose for 3 min. Across 10 days of testing, the rats in each lesion group showed significantly increased anticipatory discriminability as a function of days. To assess the operation of a pattern separation mechanism, each rat was then tested using the same procedure except the 2% solution was followed by a 16% solution for 10 days and then by an 8% solution for 10 days. Control and hippocampal-lesioned rats continued to show high discriminability when the 2% solution was followed by a 16% solution; however, the amygdala-lesioned rats showed low anticipatory discriminability. On trials where the 2% sucrose solution was followed by an 8% sucrose solution, all groups showed low discriminability scores, suggesting that when two reward values are very similar even control animals are not able to separate the reward values in memory. However, the results of a preference task revealed that all groups can perceptually discriminate between a 2% and an 8% sucrose solution. The data suggest that the amygdala but not the hippocampus is involved in the separation of patterns based on reward value.     

Taste Aversion Learning Based on Swimming and Lithium Chloride Injection in Rats: Implications From Cross-familiarization Tests and Stimulus Selectivity1

In rats, swimming causes avoidance of the taste solution consumed immediately before the swimming. Several lines of research have shown that this taste avoidance reflects Pavlovian conditioned aversion based on correlations between the taste and swimming-induced nausea. The present research compared swimming-based taste aversion learning (TAL) with conventional TAL based on nausea-inducing lithium chloride (LiCl). By exploiting cross-familiarization techniques, Experiments 1A and 1B suggested that different physiological states are induced by swimming and LiCl. This claim was supported by Experiment 2, which reports stimulus selectivity in saccharin and sucrose aversions based on swimming and LiCl.