Context conditional flavor preferences in the rat based on fructose and maltodextrin reinforcers

In three experiments, rats were exposed to a flavor preference procedure in which flavor A was paired with the reinforcer and flavor B presented alone in Context 1, while in Context 2 flavor A was presented alone and flavor B with the reinforcer. With fructose as the reinforcer both two- and one-bottle training procedures produced a context-dependent preference (Experiments 1 and 2). With maltodextrin as the reinforcer two-bottle training produced a context-dependent preference (Experiment 1). Following one-bottle training with maltodextrin reinforcement rats demonstrated a context-dependent preference when the conditioned stimulus (CS)- was presented with a dilute solution of the reinforcer during training (Experiment 3B) but not when the CS- was presented alone (Experiments 2 and 3A). The pattern of results with maltodextrin reinforcement suggests that there was competition between the cue flavors and the taste of the maltodextrin as predictors of the postingestive consequences of the maltodextrin reinforcer. The fact that rats were able to display context-dependent flavor preferences is consistent with the idea that learned flavor preferences rely on the sort of cue-consequence associations that underpin other forms of conditioning which produce accurate performance on biconditional tasks. The differences between fructose- and maltodextrin-based preferences are discussed in terms of configural and elemental learning processes.     

Learned preference for a hedonically negative flavor is observed after pairings with positive post-ingestion consequences rather than with a palatable flavor

In two experiments, thirsty rats consumed a compound of sucrose and a non-preferred flavor. In Experiment 1, a conditioned preference was observed in the experimental group when animals were tested both thirsty and hungry, but not when they were tested just thirsty. Animals in the control group, which experienced the flavor and the sucrose unpaired, never showed a preference. Experiment 2 replicated the absence of a preference in the experimental group when rats were tested thirsty, but provided evidence that a flavor-taste association had been formed during training. After conditioning, sucrose was paired with LiCl in group Dev whereas it was unpaired in group NonDev. The sucrose devaluation produced a decrease in CS preference in group Dev, and an increment in group NonDev. Taken together, these results show that preference for a non-preferred flavor can be readily observed after pairings with the positive consequences of the US (calories or absence of an expected illness) rather than with a palatable flavor.     

Acute alcohol intoxication paired with appetitive reinforcement: effects upon ethanol intake in infant rats

A recent study suggested that infant rats process alcohol odor and/or taste during acute ethanol intoxication probably due to ethanol elimination via respiration and salivation. The present set of experiments was meant to analyze the possibility that this orosensory processing may act as a conditioned stimulus when an appetitive reinforcer is paired with the state of intoxication. In the first experiment it was observed that intragastric administration of a mildly intoxicating ethanol dose (1.5 g/kg), paired during postabsorptive time intervals with oral infusion of sucrose, was sufficient to promote a significant preference to ethanol. In Experiment 2 different doses of ethanol were either paired or explicitly unpaired with sucrose administration. The result reported in Experiment 1 was replicated and it was observed that a higher dose (3.0 g/kg) unpaired with the reinforcer resulted in alcohol aversions in terms of alcohol consumption patterns. However, when the reinforcer was paired with this dose, the aversion was inhibited. Finally, in the third experiment results indicated that preexposure to alcohol odor eliminates sucrose-conditioned alcohol preferences. These results indicate that, in physiologically immature rats, alcohol preference can be regulated by prior associative experiences involving the state of intoxication and consequences internal and/or inherent to this state.     

Palatability shifts in taste and flavour preference conditioning

Changes in palatability of tastes and flavours as a result of flavour preference conditioning were examined. In Experiment 1, when tastes were paired with glucose in a reverse-order differential conditioning paradigm, rats acquired conditioned preferences for CS + and displayed more hedonic responses to CS + than to CS - in a postconditioning taste reactivity test. In Experiment 2, rats that received oral infusions of flavours as CSs during a reverse-order conditioning procedure expressed both palatability shifts and conditioned preferences for CS + . Rats that received a forward conditioning procedure acquired a preference for CS + , but the palatability of CS + was unchanged. In Experiment 3, hungry rats drank mixtures of a flavour CS and a calorific or sweet tasting reinforcer in a long-exposure conditioning paradigm. When tested hungry, rats preferred CS + whether they had acquired flavour-calorie or flavour-taste associations. However, CS + became more palatable only for rats that acquired flavour-calorie associations. These results suggest that acquisition of flavour preferences, as measured by 2-bottle tests, may not always be accompanied by enhanced palatability.     

Contrast effects in flavour preference learning

In four experiments the role of contrast effects in producing learned flavour preferences was examined. The experiments showed that contrast effects are pervasive in flavour preference learning, producing results that are often paradoxical from a traditional reinforcement point of view. In Experiment 1, rats preferred a reinforced flavour over a nonreinforced flavour more if the reinforcer was 1% sucrose than if the reinforcer was 8% sucrose. Because the cue flavour was dissolved in 8% sucrose, this represents an anticipatory positive contrast effect. In Experiment 2, the relationship between cue and consequence was shown to be important in flavour preference learning, as expected if contrast effects are involved. In Experiment 3, rats preferred a flavour that was reinforced 4 times, and they preferred this flavour more than one reinforced 8 times, presumably because the greater the expectancy of the consequence, the greater the anticipatory negative contrast. In Experiment 4, rats consumed less of 0.15% saccharin if they received 32% sucrose randomly 90 min either before or after the 0.15% saccharin than if they received only 0.15% saccharin, a simultaneous negative contrast 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.     

Interactions between conditioned and unconditioned flavor preferences

Five experiments investigated how rats' conditioned preferences or aversions for aqueous odors paired with sucrose or salt are affected by their unconditioned response to those tastes. Rats preferred an odor paired with 30% sucrose over an odor paired with 5% sucrose when both were presented in 5% sucrose, but they showed no preference or, if thirsty, showed the reverse preference, when the odors were presented in 30% sucrose. These changes in conditioned preference corresponded to changes in the rats' unconditioned preference for the accompanying sucrose solution. Rats' conditioned aversions for odors paired with salt showed a similar dependence on their reaction to the accompanying salt solution. The results were interpreted as showing that conditioned and unconditioned flavor preferences combine additively, as if mediated by the same sensory representation.     

Self-Control and Impulsiveness in Adult Human Females: Effects of Food Preferences

Two experiments explored the effects of food preferences on humans’ choice in a self-control paradigm. Reinforcers consisted of programmed periods of access time to drinking juice during the experimental session. Experiment 1 used 14 adult women and Experiment 2 used 9 adult women. In Experiment 1, the women demonstrated significantly less sensitivity to reinforcer amount relative to sensitivity to reinforcer delay (a measure of self-control) when they reported a higher preference for the juice received as the less delayed, smaller reinforcer than for the juice received as the more delayed, larger reinforcer. Conversely in Experiment 2, the women demonstrated significantly more sensitivity to reinforcer amount relative to sensitivity to reinforcer delay when they reported a higher preference for the juice received as the more delayed, larger reinforcer than for the juice received as the less delayed, smaller reinforcer. Together, the results show that participants’ food preferences can influence self-control for food reinforcers.     

Extinction and spontaneous recovery of a conditioned flavor preference based on calories

After rats were conditioned to prefer a flavor (CS+) paired with sucrose over another flavor (CS−) paired with saccharin, this conditioned flavor preference was extinguished by presenting the CS+ flavor without sucrose. These results were replicated in a second experiment in which spontaneous recovery of the extinguished flavor preference was demonstrated 7, 14, and 21 days after the extinction test. This is the first clear demonstration of the extinction and spontaneous recovery of a conditioned flavor preference based on calories. The implications of these results for our understanding of the mechanism underlying the conditioning of flavor preferences are explored.     

The addition of saccharin to taste cues affects taste preference conditioning in thirsty rats

Previous failures to condition preferences for the unacceptable taste cues sucrose octaacetate (SOA) and citric acid (CA) using a reverse-order, differential conditioning procedure (Forestell & LoLordo, 2000) may have been the result of low consumption of the taste cues in training or of their relatively low acceptability to rats that are thirsty and hungry. In the present study, rats that were thirsty but not hungry readily consumed the SOA and CA conditioned stimulus solutions in training. In test, stronger preferences were displayed for CS+ if the taste cues had been mixed in water (i.e., for the previously unacceptable taste cues) than if they had been made more acceptable by the addition of saccharin in training and test. In Experiment 2, again with rats that were thirsty but not hungry, stronger preferences for CS+ were observed when taste cues were presented in water in the test than when they were presented in saccharin. Addition of saccharin to the taste cues in test eliminated the preference for CS+.     

The effects of feature type in operant serial feature-positive discriminations

In two experiments, rats were trained on two operant serial feature positive discriminations in which one feature was a flavored solution and the second feature was a visual or auditory cue. As in a previous study ([Goddard and Holland, 1996]), transfer of a feature’s control to the target of the other discrimination was not observed when the flavor feature and the reinforcer were flavored sucrose solutions (Experiment 1). The performance of comparison groups showed that this lack of transfer was not due to confounded differences in the event contingencies resulting from having similar stimuli serve as feature and reinforcer. By contrast, in Experiment 2, transfer was observed between visual and flavor features when the flavor feature was unsweetened and the reinforcer was plain sucrose. These results suggest that the lack of transfer in Experiment 1 and in [Goddard and Holland, 1996] study were related to the biological significance or hedonic properties of the sucrose feature.     

Developmental flavor experience affects utilization of odor, not taste in toxiphobic conditioning

Feeding experiences were varied in developing rats and the effects upon flavor neophobia and lithium chloride-induced flavor aversions were observed. In Experiment 1, nursing experience of neonate rats was reduced by artificial feeding via intragastric cannula; the rats then were tested with apple juice paired with lithium chloride injection at weaning or maturity. Conditioned aversions were not affected, but neophobia to novel apple juice was attenuated in artificially-reared rats tested at maturity. In Experiment 2, rats received enriched feeding experience after weaning, which consisted of (a) obtaining many complex flavors, a few of which were paired with poisoning, effortlessly in the home cage, or (b) foraging for various foods on an elevated maze. No dramatic effects on neophobia or conditioned taste aversion for saccharin water were apparent. In Experiment 3, rats were given experience after weaning with vanilla-scented water either paired or unpaired with quinine water, and then tested with the odor of almond or that odor compounded with saccharin water for neophobia and lithium-induced aversions. Flavor-experienced rats exhibited more pronounced odor conditioning and more resistance to extinction of the odor aversion after both simple and compound conditioning. In contrast, saccharin taste aversions were relatively unchanged. Apparently, enriched feeding and drinking experience facilitates the utilization of odor more than taste cues.     

Persistence of conditioned flavor preferences is not due to inadvertent food reinforcement

Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to food following a session was given immediately, 30 min later, or 120 min later. No effect of extinction was found in any experiment. An important finding was that varying the delay until food access had no detectable effect. It was concluded that inadvertent flavor-food associations do not maintain preference for the flavor under extinction conditions.     

Induction when rats lick for 1% liquid-sucrose reinforcement

Previous research reported that rats responding for 1% liquid-sucrose reinforcement when 32% sucrose reinforcement is upcoming will decrease their response rate (contrast) if licking is the dependent measure and increase their response rate (induction) if pressing a lever is the dependent measure. The present study investigated whether induction could be observed when licking served as the dependent measure and whether induction in lever pressing and contrast in licking behaviour could be concurrently observed. Experiment 1 found induction when rats licked to earn the rewards but consumed them at a location separate from the spout licked to earn them. Experiment 2 also found induction when rats earned (and consumed) rewards by licking the same spout throughout the session. Experiment 3 separately measured instrumental lever pressing for sucrose rewards and licking the sucrose during the reward period. We found that both measures increased for 1% sucrose when 32% sucrose reinforcement was upcoming. The present results indicate that the type of response is not the sole determinant of whether contrast or induction is observed. Rather, they suggest that other procedural details, such as the location of reinforcer delivery, influence which effect is observed. The results also indicate that associative processes underlie the appearance of induction in responding for 1% sucrose.     

Induction when rats lick for 1% liquid-sucrose reinforcement

Previous research reported that rats responding for 1% liquid-sucrose reinforcement when 32% sucrose reinforcement is upcoming will decrease their response rate (contrast) if licking is the dependent measure and increase their response rate (induction) if pressing a lever is the dependent measure. The present study investigated whether induction could be observed when licking served as the dependent measure and whether induction in lever pressing and contrast in licking behaviour could be concurrently observed. Experiment 1 found induction when rats licked to earn the rewards but consumed them at a location separate from the spout licked to earn them. Experiment 2 also found induction when rats earned (and consumed) rewards by licking the same spout throughout the session. Experiment 3 separately measured instrumental lever pressing for sucrose rewards and licking the sucrose during the reward period. We found that both measures increased for 1% sucrose when 32% sucrose reinforcement was upcoming. The present results indicate that the type of response is not the sole determinant of whether contrast or induction is observed. Rather, they suggest that other procedural details, such as the location of reinforcer delivery, influence which effect is observed. The results also indicate that associative processes underlie the appearance of induction in responding for 1% sucrose.     

Asymmetrical interactions between thirst and hunger in pavlovian-instrumental transfer

Pavlovian-instrumental transfer experiments have demonstrated that a stimulus paired with a sucrose solution under hunger will increase instrumental performance under thirst relative to a stimulus previously paired with food pellets. In Experiment 1 it was demonstrated that this difference is, in part, produced by suppression induced by the pellet stimulus, which, it was found, acted to reduce instrumental performance under thirst. In Experiment 2, the reverse shift was examined, comparing the effects of stimuli paired with either a saline solution or a sucrose solution under thirst on instrumental performance under hunger. Although the sucrose stimulus was found to elevate performance when hungry, the saline stimulus was found to be without effect. This asymmetry in the interaction between hunger and thirst is discussed in terms of the way motivational states control the interaction between sensory and affective components of the reinforcer.     

Impaired conditioned taste aversion learning in spinophilin knockout mice

Plasticity in dendritic spines may underlie learning and memory. Spinophilin, a protein enriched in dendritic spines, has the properties of a scaffolding protein and is believed to regulate actin cytoskeletal dynamics affecting dendritic spine morphology. It also binds protein phosphatase-1 (PP-1), an enzyme that regulates dendritic spine physiology. In this study, we tested the role of spinophilin in conditioned taste aversion learning (CTA) using transgenic spinophilin knockout mice. CTA is a form of associative learning in which an animal rejects a food that has been paired previously with a toxic effect (e.g., a sucrose solution paired with a malaise-inducing injection of lithium chloride). Acquisition and extinction of CTA was tested in spinophilin knockout and wild-type mice using taste solutions (sucrose or sodium chloride) or flavors (Kool-Aid) paired with moderate or high doses of LiCl (0.15 M, 20 or 40 mL/kg). When sucrose or NaCl solutions were paired with a moderate dose of LiCl, spinophilin knockout mice were unable to learn a CTA. At the higher dose, knockout mice acquired a CTA but extinguished more rapidly than wild-type mice. A more salient flavor stimulus (taste plus odor) revealed similar CTA learning at both doses of LiCl in both knockouts and wild types. Sensory processing in the knockouts appeared normal because knockout mice and wild-type mice expressed identical unconditioned taste preferences in two-bottle tests, and identical lying-on-belly responses to acute LiCl. We conclude that spinophilin is a candidate molecule required for normal CTA learning.     

Amphetamine and morphine produce a conditioned taste and place preference in the house musk shrew (Suncus murinus)

Rats have been shown to avoid consuming a flavor, but prefer a location, previously paired with amphetamine or morphine. A series of 4 experiments evaluated the hedonic properties of amphetamine and morphine in the house musk shrew (Suncus murinus), an insectivore that (unlike rats) is capable of vomiting when exposed to toxins. Unlike rats, amphetamine (20 mg/kg) and morphine (20 mg/kg) produced both a conditioned sucrose (0.3 M) and saccharin (0.1%) preference in shrews (administered intraperitoneally), when measured by both a 1- and a 2-bottle test. At the same dose, both drugs also produced a place preference in shrews. These results suggest that the potential of rewarding drugs to produce taste avoidance may vary on the basis of the ability of the species to vomit.     

Reinforcer-ratio variation and its effects on rate of adaptation

Six pigeons were trained in sessions that consisted of six or seven concurrent-schedule components, each of which could have a different reinforcer ratio arranged in it. The components were unsignaled and occurred in a random order separated by 10-s blackouts. The overall reinforcer rate arranged in each component was 2.22 reinforcers per minute. In Experiment 1, the range of reinforcer ratios in the seven components was varied from a condition in which the ratios were always 1:1, to a condition in which the ratios varied between concurrent variable-interval 27 s extinction (EXT) and concurrent extinction variable-interval 27 s (ratios of 1:EXT, 9:1, 3:1, 1:1, 1:3, 1:9, EXT:1). In Experiment 2, the range of reinforcer ratios was always 27:1 to 1:27, and the presence and absence of the intermediate reinforcer ratios used in Experiment 1 (9:1, 3:1, 1:1, 1:3, 1:9) were investigated. Log response-allocation ratios in components changed rapidly with increasing numbers of reinforcers in components, and Experiment 1 showed that sensitivity to reinforcement was usually higher when the range of reinforcer ratios was greater. When the range of reinforcer ratios was kept constant in Experiment 2, the presence or absence of less extreme reinforcer ratios had no clear effect on sensitivity. At a local level, individual reinforcers had predictable quantitative effects on response ratios: Successive same-alternative reinforcers in a component had rapidly diminishing effects in both experiments. Reinforcers obtained on the opposite alternative to one or more prior reinforcers always had large effects on preference, and these changes were greater when the range of reinforcer ratios was greater. The effects of such reinforcers in changing preference were enhanced, and produced clear preference reversals, when intermediate reinforcer ratios were absent in Experiment 2. Two processes, one local to reinforcers and one with a longer time course, may be necessary to account for these results.     

Self-control and impulsiveness in children and adults: Effects of food preferences

Experiment 1 used 6 preschool boys and Experiment 2 used 6 adult women to explore the effects of food preference on humans' choice in self-control paradigms. The boys showed a higher proportion of responses for more delayed, larger reinforcers (a measure of self-control) when those choices resulted in receipt of the most preferred food compared to when those choices resulted in the least preferred food. Further, the boys chose the less delayed, smaller reinforcers significantly more often when only those choices, as opposed to both choices, resulted in the most preferred food. Conversely, they chose the more delayed, larger reinforcers significantly more often when only those choices, as opposed to both choices, resulted in the most preferred food. Finally, the women demonstrated significantly less sensitivity to reinforcer amount relative to sensitivity to reinforcer delay (another measure of self-control) when they had a higher preference for the juice received as the less delayed, smaller reinforcer than for the juice received as the more delayed, larger reinforcer. Together, the results show that subjects' food preferences can influence self-control for food reinforcers.