标题 | Rapid acquisition of conditioned flavor preferences in rats. |
文章类型 | Journal Article |
发表年度 | 2009 |
作者 | Ackroff, K. [1], Dym C. [2], Yiin Y. - M. [3], & Sclafani A. [4] |
期刊 | Physiology & behavior |
卷 | 97 |
期 | 3-4 |
页码 | 406-13 |
发表日期 | 2009 Jun 22 |
关键词 | Animals [5], Behavior, Animal [6], Choice Behavior [7], Conditioning, Classical [8], Conditioning, Operant [9], Extinction, Psychological [10], Female [11], Food Preferences [12], Glucose [13], Rats [14], Rats, Sprague-Dawley [15], saccharin [16], Sweetening Agents [17], Taste [18], Time Factors [19], 嗅觉生理 [20] |
摘要 | Rats learn to prefer flavors paired with the post-oral effects of glucose. The present study examined how rapidly they acquire this preference. In Experiment 1, food-restricted rats were given repeated three-session training/testing cycles: one 30-min session with a CS+ flavor paired with intragastric (IG) infusion of 16% glucose, another session with a CS- flavor paired with IG water, and a third session with a choice between the flavors with their infusates. The rats preferred the CS+ (69%) in the first choice session, and preference increased across the six cycles to 86%. These data demonstrate that the post-oral reinforcing action of glucose is potent enough to support one-trial learning. In Experiment 2, two groups of rats were trained in the same way, with the CS+ flavor paired with IG infusion of 16% glucose or 7.1% corn oil emulsion, but tests were conducted under extinction conditions, with both CS+ and CS- flavors paired with IG water. Significant preference for the CS+ was acquired more rapidly with glucose (71% CS+ in test 1) than with oil (69% CS+ in test 4). Consistent with previous work, the post-oral stimulation by glucose was more potent than that of isocaloric oil emulsion in conditioning preferences. The last experiment examined the acquisition rate for a flavor-taste conditioned preference. Rats were trained with a CS+ flavor mixed into an 8% fructose + 0.2% saccharin solution and a CS- flavor in 0.2% saccharin. The same three-session training/testing cycles were used, and in the tests the flavors were presented in saccharin. A significant 74% preference for the CS+ flavor was apparent by the second test. Together these studies show that the acquisition of flavor preferences, whether based on flavor-taste or flavor-nutrient associations, can be quite rapid. |
URL | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2683915/?tool=pubmed [21] |
Alternate Journal | Physiol. Behav. |
Links:
[1] http://www.hisynergi.com/literature/author/258
[2] http://www.hisynergi.com/literature/author/292
[3] http://www.hisynergi.com/literature/author/293
[4] http://www.hisynergi.com/literature/author/259
[5] http://www.hisynergi.com/literature/keyword/1
[6] http://www.hisynergi.com/literature/keyword/241
[7] http://www.hisynergi.com/literature/keyword/185
[8] http://www.hisynergi.com/literature/keyword/255
[9] http://www.hisynergi.com/literature/keyword/343
[10] http://www.hisynergi.com/literature/keyword/344
[11] http://www.hisynergi.com/literature/keyword/162
[12] http://www.hisynergi.com/literature/keyword/8
[13] http://www.hisynergi.com/literature/keyword/121
[14] http://www.hisynergi.com/literature/keyword/345
[15] http://www.hisynergi.com/literature/keyword/346
[16] http://www.hisynergi.com/literature/keyword/42
[17] http://www.hisynergi.com/literature/keyword/2
[18] http://www.hisynergi.com/literature/keyword/4
[19] http://www.hisynergi.com/literature/keyword/164
[20] http://www.hisynergi.com/literature/keyword/298
[21] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2683915/?tool=pubmed