Parabrachial nucleus lesions block taste and attenuate flavor preference and aversion conditioning in rats

Probabilistic Template of the Lateral Parabrachial Nucleus, Medial Parabrachial Nucleus, Vestibular Nuclei Complex, and Medullary Viscero-Sensory-Motor Nuclei Complex in Living Humans From 7 Tesla MRI

The lateral parabrachial nucleus, medial parabrachial nucleus, vestibular nuclei complex, and medullary viscero-sensory-motor (VSM) nuclei complex (the latter including among others the solitary nucleus, vagus nerve nucleus, and hypoglossal nucleus) are anatomically and functionally connected brainstem gray matter structures that convey signals across multiple modalities between the brain and the spinal cord to regulate vital bodily functions. It is remarkably difficult to precisely extrapolate the location of these nuclei from ex vivo atlases to conventional 3 Tesla in vivo images; thus, a probabilistic brainstem template in stereotaxic neuroimaging space in living humans is needed. We delineated these nuclei using single-subject high contrast 1.1 mm isotropic resolution 7 Tesla MRI images. After precise coregistration of nuclei labels to stereotaxic space, we generated a probabilistic template of their anatomical locations. Finally, we validated the nuclei labels in the template by assessing their inter-rater agreement, consistency across subjects and volumes. We also performed a preliminary comparison of their location and microstructural properties to histologic sections of a postmortem human brainstem specimen. In future, the resulting probabilistic template of these brainstem nuclei in stereotaxic space may assist researchers and clinicians in evaluating autonomic, vestibular and VSM nuclei structure, function and connectivity in living humans using conventional 3 Tesla MRI scanners.

The Functional and Neurobiological Properties of Bad Taste

The gustatory system serves as a critical line of defense against ingesting harmful substances. Technological advances have fostered the characterization of peripheral receptors and have created opportunities for more selective manipulations of the nervous system, yet the neurobiological mechanisms underlying taste-based avoidance and aversion remain poorly understood. One conceptual obstacle stems from a lack of recognition that taste signals subserve several behavioral and physiological functions which likely engage partially segregated neural circuits. Moreover, although the gustatory system evolved to respond expediently to broad classes of biologically relevant chemicals, innate repertoires are often not in register with the actual consequences of a food. The mammalian brain exhibits tremendous flexibility; responses to taste can be modified in a specific manner according to bodily needs and the learned consequences of ingestion. Therefore, experimental strategies that distinguish between the functional properties of various taste-guided behaviors and link them to specific neural circuits need to be applied. Given the close relationship between the gustatory and visceroceptive systems, a full reckoning of the neural architecture of bad taste requires an understanding of how these respective sensory signals are integrated in the brain.

Iontophoretic microlesions with kainate or 6-hydroxidopamine in ventromedial prefrontal cortex result in deficit in conditioned taste avoidance to palatable tastants

Effects of kainate or 6-hydroxidopamine (6-OHDA) lesions in the ventromedial prefrontal cortex (vmPFC) on taste-related learning and memory processes were examined. Neurotoxins were applied by iontophoretic method to minimize the extent of lesion and the side effects. Acquisition and retention of conditioned taste avoidance (CTA) was tested to different taste stimuli (0.05 M NaCl, 0.01 M saccharin, 0.01 M citrate and 0.00025 M quinine). In the first experiment, palatability index of taste solutions with these concentrations has been determined as strongly palatable (NaCl, saccharin), weakly palatable (citrate) and weakly unpalatable (quinine) taste stimuli. In two other experiments vmPFC lesions were performed before CTA (acquisition) or after CTA (retrieval). Our results showed that both kainate and 6-OHDA microlesions of vmPFC resulted in deficit of CTA acquisition (to NaCl, saccharin and citrate) and retrieval (to NaCl and saccharin). Deficits were specific to palatable tastants, particularly those that are strongly palatable, and did not occur for unpalatable stimulus. The present data provide evidence for the important role of vmPFC neurons and catecholaminergic innervation of the vmPFC in taste related learning and memory processes.

Saccharin Taste Conditions Flavor Preference in Weanling Rats

Innate and learned taste/flavor preferences to chemical stimuli in weanling rats are not fully understood. Our previous study showed that weanling rats could establish conditioned flavor preferences when low, but not high, concentrations of sucrose solutions were used as associative rewarding stimuli. Here, we examined whether 3-week-old rats could acquire flavor learning when the rewarding stimulus was saccharin, a non-nutritive artificial sweetener. In the acquisition session, they consumed water with a flavor (cherry or grape) and 0.1% sodium saccharin with another flavor (grape or cherry) for 15 min daily on alternative days over 6 consecutive days. The subsequent test session revealed significant preferences for the flavor previously associated with saccharin. However, they failed to retain the preference when retested in adulthood at the age of 20 weeks. These behavioral results were similar to those previously demonstrated when 2% sucrose was used as an associative sweetener. Although these 2 solutions were equally preferred, the taste quality may not be the same because the weanling rats showed neophobia to 0.1% saccharin and a larger chorda tympani response than 2% sucrose. The present study showed that a conditioned flavor preference was established to saccharin in weanling rats on the basis of flavor-taste association.

Parabrachial lesions in rats disrupt sodium appetite induced by furosemide but not by calcium deprivation

An appetite for CaCl2 and NaCl occurs in young rats after they are fed a diet lacking Ca or Na, respectively. Bilateral lesions of the parabrachial nuclei (PBN) disrupt normal taste aversion learning and essentially eliminate the expression of sodium appetite. Here we tested whether similar lesions of the PBN would disrupt the calcium-deprivation-induced appetite for CaCl2 or NaCl. Controls and rats with PBN lesions failed to exhibit a calcium-deprivation-induced appetite for CaCl2. Nevertheless, both groups did exhibit a significant calcium-deprivation-induced appetite for 0.5M NaCl. Thus, while damage to the second central gustatory relay in the PBN disrupts the appetite for 0.5M NaCl induced by furosemide, deoxycorticosterone acetate, and polyethylene glycol, the sodium appetite induced by dietary CaCl2 depletion remains intact.

Flavor change and food deprivation are not critical for post-oral glucose appetition in mice

When mice trained to consume a CS- flavored solution paired with intragastric (IG) water self-infusion are given a new CS+ flavor paired with IG glucose self-infusion, their intake is stimulated within minutes in the first CS+ test. They also display a preference for the CS+ over the CS- in two-bottle tests. These indicators of post-oral appetite stimulation (appetition) have been studied in food-restricted mice, with novel CS+ and CS- flavors. Two experiments tested whether deprivation and flavor novelty are needed for stimulation of intake. Exp. 1 compared food-restricted and ad libitum fed C57BL/6 mice trained for 1h/day: 3 sessions with CS- flavor and IG water followed by 3 sessions with a novel CS+ flavor and IG 16% glucose. Ad libitum (AL) fed mice licked less overall, but like the food-restricted (FR) group they increased licking in the first session. In the choice test, FR mice displayed a significant CS+ preference (73%) whereas AL mice had a weaker preference (64%). In Exp. 2, food-restricted mice were trained with a flavor and IG water, and then the Same or a New flavor paired with IG 8% glucose. The glucose infusion rapidly stimulated intakes in the first and subsequent sessions and to the same degree in the two groups. Both groups also showed similar reductions in licking in extinction tests with IG water infusions. These data show that mice need not be explicitly food deprived or given a novel flavor cue to increase ongoing ingestion in response to post-oral glucose stimulation.

GLP-1 receptor stimulation of the lateral parabrachial nucleus reduces food intake: neuroanatomical, electrophysiological, and behavioral evidence

The parabrachial nucleus (PBN) is a key nucleus for the regulation of feeding behavior. Inhibitory inputs from the hypothalamus to the PBN play a crucial role in the normal maintenance of feeding behavior, because their loss leads to starvation. Viscerosensory stimuli result in neuronal activation of the PBN. However, the origin and neurochemical identity of the excitatory neuronal input to the PBN remain largely unexplored. Here, we hypothesize that hindbrain glucagon-like peptide 1 (GLP-1) neurons provide excitatory inputs to the PBN, activation of which may lead to a reduction in feeding behavior. Our data, obtained from mice expressing the yellow fluorescent protein in GLP-1-producing neurons, revealed that hindbrain GLP-1-producing neurons project to the lateral PBN (lPBN). Stimulation of lPBN GLP-1 receptors (GLP-1Rs) reduced the intake of chow and palatable food and decreased body weight in rats. It also activated lPBN neurons, reflected by an increase in the number of c-Fos-positive cells in this region. Further support for an excitatory role of GLP-1 in the PBN is provided by electrophysiological studies showing a remarkable increase in firing of lPBN neurons after Exendin-4 application. We show that within the PBN, GLP-1R activation increased gene expression of 2 energy balance regulating peptides, calcitonin gene-related peptide (CGRP) and IL-6. Moreover, nearly 70% of the lPBN GLP-1 fibers innervated lPBN CGRP neurons. Direct intra-lPBN CGRP application resulted in anorexia. Collectively, our molecular, anatomical, electrophysiological, pharmacological, and behavioral data provide evidence for a functional role of the GLP-1R for feeding control in the PBN.

Rats acquire stronger preference for flavors consumed towards the end of a high-fat meal

Rats learn to prefer flavors associated with postingestive effects of nutrients. The physiological signals underlying this postingestive reward are unknown. We have previously shown that rats readily learn to prefer a flavor that was consumed early in a multi-flavored meal when glucose is infused intragastrically (IG), suggesting rapid postingestive reward onset. The present experiments investigate the timing of postingestive fat reward, by providing distinctive flavors in the first and second halves of meals accompanied by IG fat infusion. Learning stronger preference for the earlier or later flavor would indicate when the rewarding postingestive effects are sensed. Rats consumed sweetened, calorically-dilute flavored solutions accompanied by IG high-fat infusion (+ sessions) or water (- sessions). Each session included an "Early" flavor for 8min followed by a "Late" flavor for 8min. Learned preferences were then assessed in two-bottle tests (no IG infusion) between Early(+) vs. Early(-), Late(+) vs. Late(-), Early(+) vs. Late(+), and Early(-) vs. Late(-). Rats only preferred Late(+), not Early(+), relative to their respective (-) flavors. In a second experiment rats trained with a higher fat concentration learned to prefer Early(+) but more strongly preferred Late(+). Learned preferences were evident when rats were tested deprived or recently satiated. Unlike with glucose, ingested fat appears to produce a slower-onset rewarding signal, detected later in a meal or after its termination, becoming more strongly associated with flavors towards the end of the meal. This potentially contributes to enhanced liking for dessert foods, which persists even when satiated.

Exposures to conditioned flavours with different hedonic values induce contrasted behavioural and brain responses in pigs

This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d.) infusions of 15% glucose (F(Glu)), lithium chloride (F(LiCl)), or saline (control treatment, F(NaCl)). One and five weeks later, the animals were subjected to three two-choice feeding tests without reinforcement to check the acquisition of a conditioned flavour preference or aversion. In between, the anaesthetised pigs were subjected to three (18)FDG PET brain imaging coupled with an olfactogustatory stimulation with the conditioned flavours. During conditioning, the pigs spent more time lying inactive, and investigated their environment less after the F(LiCl) than the F(NaCl) or F(Glu) meals. During the two-choice tests performed one and five weeks later, the F(NaCl) and F(Glu) foods were significantly preferred over the F(LICl) food even in the absence of i.d. infusions. Surprisingly, the F(NaCl) food was also preferred over the F(Glu) food during the first test only, suggesting that, while LiCl i.d. infusions led to a strong flavour aversion, glucose infusions failed to induce flavour preference. As for brain imaging results, exposure to aversive or less preferred flavours triggered global deactivation of the prefrontal cortex, specific activation of the posterior cingulate cortex, as well as asymmetric brain responses in the basal nuclei and the temporal gyrus. In conclusion, postingestive visceral stimuli can modulate the flavour/food hedonism and further feeding choices. Exposure to flavours with different hedonic values induced metabolism differences in neural circuits known to be involved in humans in the characterization of food palatability, feeding motivation, reward expectation, and more generally in the regulation of food intake.

Role of gut nutrient sensing in stimulating appetite and conditioning food preferences

The discovery of taste and nutrient receptors (chemosensors) in the gut has led to intensive research on their functions. Whereas oral sugar, fat, and umami taste receptors stimulate nutrient appetite, these and other chemosensors in the gut have been linked to digestive, metabolic, and satiating effects that influence nutrient utilization and inhibit appetite. Gut chemosensors may have an additional function as well: to provide positive feedback signals that condition food preferences and stimulate appetite. The postoral stimulatory actions of nutrients are documented by flavor preference conditioning and appetite stimulation produced by gastric and intestinal infusions of carbohydrate, fat, and protein. Recent findings suggest an upper intestinal site of action, although postabsorptive nutrient actions may contribute to flavor preference learning. The gut chemosensors that generate nutrient conditioning signals remain to be identified; some have been excluded, including sweet (T1R3) and fatty acid (CD36) sensors. The gut-brain signaling pathways (neural, hormonal) are incompletely understood, although vagal afferents are implicated in glutamate conditioning but not carbohydrate or fat conditioning. Brain dopamine reward systems are involved in postoral carbohydrate and fat conditioning but less is known about the reward systems mediating protein/glutamate conditioning. Continued research on the postoral stimulatory actions of nutrients may enhance our understanding of human food preference learning.

Flavor learning in weanling rats and its retention

The present study examined whether weanling animals can acquire associative memory for reward and retain it several weeks later. Three-week-old Wistar male rats were trained in a flavor learning task. Half of the rats received unsweetened grape-flavored water on odd-numbered days and sweetened (sucrose) cherry-flavored solution on even-numbered days. The remaining rats received sweetened grape-flavored solution on odd-numbered days and unsweetened cherry-flavored water on even-numbered days. During the acquisition session, the liquid was presented to each rat for 15 min daily for 6 consecutive days. In the following test session, each rat was presented with unsweetened cherry-flavored water and grape-flavored water simultaneously for 15 min daily for 4 consecutive days. The rats showed significant preferences for the flavor previously associated with 2% and 10% sucrose, significant aversion to the flavor associated with 30% sucrose, and no particular preference or aversion to the flavor associated with 20% sucrose, indicating a hedonic shift from positive to negative with an increasing concentration of sucrose. The association learning acquired at the age of 3 weeks was retained when re-tested in adulthood at the age of 20 weeks. In contrast to the conditioned flavor aversion associated with 30% sucrose, 20-week-old rats showed a preference for this flavor. In accordance with these learning effects, 3-week-old rats preferred 2% sucrose to 30% sucrose, and the reverse was true in 20-week-old rats. The reasons for rejection of high-concentration sucrose by weanling rats are also discussed. The present study showed that weanling rats established a conditioned flavor preference or aversion depending on the concentration of associated sucrose and retained it in adulthood, indicating that feeding experience in the weanling period is important in influencing later dietary preferences.

Amygdala response to sucrose consumption is inversely related to artificial sweetener use

Controversy exists over whether exposure to artificial sweeteners degrades the predictive relationship between sweet taste and its post-ingestive consequences. Here we tested whether brain response to caloric sucrose is influenced by individual differences in self-reported artificial sweetener use. Twenty-six subjects participated in fMRI scanning while consuming sucrose solutions. A negative correlation between artificial sweetener use and amygdala response to sucrose ingestion was observed. This finding supports the hypothesis that artificial sweetener use may be associated with brain changes that could influence eating behavior.

Brain mechanisms of flavor learning

Once the flavor of the ingested food (conditioned stimulus, CS) is associated with a preferable (e.g., good taste or nutritive satisfaction) or aversive (e.g., malaise with displeasure) signal (unconditioned stimulus, US), animals react to its subsequent exposure by increasing or decreasing ingestion to the food. These two types of association learning (preference learning vs. aversion learning) are known as classical conditioned reactions which are basic learning and memory phenomena, leading selection of food and proper food intake. Since the perception of flavor is generated by interaction of taste and odor during food intake, taste and/or odor are mainly associated with bodily signals in the flavor learning. After briefly reviewing flavor learning in general, brain mechanisms of conditioned taste aversion is described in more detail. The CS-US association leading to long-term potentiation in the amygdala, especially in its basolateral nucleus, is the basis of establishment of conditioned taste aversion. The novelty of the CS detected by the cortical gustatory area may be supportive in CS-US association. After the association, CS input is conveyed through the amygdala to different brain regions including the hippocampus for contextual fear formation, to the supramammillary and thalamic paraventricular nuclei for stressful anxiety or memory dependent fearful or stressful emotion, to the reward system to induce aversive expression to the CS, or hedonic shift from positive to negative, and to the CS-responsive neurons in the gustatory system to enhance the responsiveness to facilitate to detect the harmful stimulus.

Contribution of the amygdala, but not orbitofrontal or medial prefrontal cortices, to the expression of flavour preferences in marmoset monkeys

The development of food preferences contributes to a balanced diet, and involves both innate and learnt factors. By associating flavour cues with the reinforcing properties of the food (i.e. postingestive nutrient cues and innately preferred tastes, such as sweetness), animals acquire individual preferences. How the brain codes and guides selection when the subject has to choose between different palatable foods is little understood. To investigate this issue, we trained common marmoset monkeys (Callithrix jacchus) to respond to abstract visual patterns on a touch-sensitive computer screen to gain access to four different flavoured juices. After preferences were stable, animals received excitotoxic lesions of either the amygdala, the orbitofrontal cortex or the medial prefrontal cortex. Neither the orbitofrontal nor the medial prefrontal cortex lesions affected pre-surgery-expressed flavour preferences or the expression of preferences for novel flavours post-surgery. In contrast, amygdala lesions caused a shift in the preferences for juices expressed pre-surgery such that, post-surgery, juices were chosen according to their overall carbohydrate (simple sugars) content or 'sweetness'. Subsequent tests revealed that amygdala-lesioned animals only expressed juice preferences if they differed in 'sweetness'. Unlike controls, orbitofrontal cortex-lesioned and medial prefrontal cortex-lesioned animals, they were unable to display preferences between juices matched for 'sweetness' i.e. 5% sucrose solutions aromatised with different essential oils. The most parsimonious explanation is that the amygdala contributes to the expression of food preferences based on learnt cues but not those based on an innate preference for sweetness.

The CS-US delay gradient in flavor preference conditioning with intragastric carbohydrate infusions

Rats are able to associate a flavor with the delayed presentation of food, but the obtained flavor preferences are often weak. The present studies evaluated the effect of delay between a flavor CS and a post-oral nutrient US on the expression of conditioned flavor preferences. In Experiment 1, rats were trained with two CS flavors: one was followed after a delay by intragastric infusion of 8% glucose, and the other was followed after the same delay by intragastric water. Rats trained with 2.5, 10, and 30-min delays expressed significant (84-68%) preferences for the glucose-paired flavor whereas rats trained with 60-min delays were indifferent (51%). Experiment 2 examined flavor conditioning over a 60-min delay using 8 or 16% Polycose based on findings that orally consumed Polycose conditions preferences at this delay interval. The 8 and 16% Polycose infusions produced significant preferences which peaked at 62% and 73%, respectively. The ability to bridge these delays may allow animals to learn about slowly digested foods.

Pontine and thalamic influences on fluid rewards: III. Anticipatory contrast for sucrose and corn oil

An anticipatory contrast effect (ACE) occurs when, across daily trials, an animal comes to respond less than normally to a first stimulus when it is followed shortly by a second, more preferred solution. Classically, ACE is studied using a low (L) concentration of saccharin or sucrose, followed by access to a higher (H) concentration of sucrose. Subjects in the control condition have two bouts of access to the weaker solution presented on the same schedule. The ACE is measured by the difference in intake of the first bout low solution between subjects in the low-low (L-L) vs. the low-high (L-H) conditions. Here we used this paradigm with sham feeding rats and determined that nutritional feedback was unnecessary for the development of ACE with two concentrations of sucrose or with two concentrations of corn oil. Next we showed that ibotenic acid lesions centered in the orosensory thalamus spared ACEs for both sucrose and corn oil. In contrast, lesions of the pontine parabrachial nuclei (PBN), the second central relay for taste in the rat, disrupted ACEs for both sucrose and corn oil. Although the sensory modalities needed for the oral detection of fats remain controversial, it appears that the PBN is involved in processing the comparison of disparate concentrations of sucrose and oil reward.

SB-334867-A, a selective orexin-1 receptor antagonist, enhances taste aversion learning and blocks taste preference learning in rats

Lateral hypothalamus (LH) has been proposed as a possible center for the anatomical convergence of gustatory and postingestive information relevant to taste aversion learning (TAL) and conditioned flavor preference (CFP). Orexin, a neuropeptide that mainly originates in neurons in lateral hypothalamic areas, was recently related to learning and memory processes. The present study was designed to analyze a possible relationship between the orexinergic system and taste learning. We studied the effect of intracerebroventricular administration of three doses (3, 6, and 12 μg/1 μl) of the selective orexin-1 receptor antagonist SB-334867-A on the acquisition of TAL induced by a single administration of LiCl. Infusion of SB-334867-A did not block this learning and appeared to enhance TAL in a two-bottle test. However, SB-334867-A (6 μg/1 μl) blocked taste preference learning when a flavor associated with saccharin (CS+) was offered on alternate days against a different flavor without saccharin (CS-), during three acquisition sessions. These results offer evidence of a relationship between the orexinergic system and taste learning; they tentatively suggest the possibility that endogenous orexin and gustatory and postingestive (visceral and oral) signals converge in brain areas relevant to the acquisition of taste learning.

Abstinence-dependent transfer of lithium chloride-induced sucrose aversion to a sucrose-paired cue in rats

RATIONALE

Responding for a drug- or sucrose-paired cue increases over forced abstinence (incubation of craving). If the incentive value of a cue depends on the incentive value of the primary reward, devaluing the primary reward should reduce cue reactivity.

OBJECTIVES

We investigated whether conditioned taste aversion (CTA) to sucrose would transfer to a sucrose-paired cue after 1 or 30 days of forced abstinence and whether CTA after 1 day of forced abstinence would affect incubation of craving.

MATERIALS AND METHODS

Rats self-administered 10% sucrose paired with a tone + light cue for 10 days. After 1 (Exp.1) or 30 (Exp.2) days of forced abstinence, rats received two home-cage pairings of sucrose with either LiCl (65 mg/kg, IP) to produce CTA or saline as a control. Two days later, rats responded for the cue alone. The following day, sucrose consumption was assessed in the same operant conditioning chamber. Exp.1 rats were tested again 1 month later to determine if CTA would affect incubation of craving.

RESULTS

Exp.1: CTA after 1 day of forced abstinence did not attenuate cue reactivity when tested immediately after CTA, nor did the treatment affect incubation of craving or incubation of sucrose consumption. Exp.2: CTA after 1 month of forced abstinence resulted in a significant reduction in cue reactivity.

CONCLUSION

The incentive values of sucrose and the conditioned representation of sucrose increase over an extended period of forced abstinence. This incubation appears to facilitate the transfer of an aversion to the primary reward to the conditioned cue.

Neurobiology of inflammation-associated anorexia

Compelling data demonstrate that inflammation-associated anorexia directly results from the action of pro-inflammatory factors, primarily cytokines and prostaglandins E2, on the nervous system. For instance, the aforementioned pro-inflammatory factors can stimulate the activity of peripheral sensory neurons, and induce their own de novo synthesis and release into the brain parenchyma and cerebrospinal fluid. Ultimately, it results in the mobilization of a specific neural circuit that shuts down appetite. The present article describes the different cell groups and neurotransmitters involved in inflammation-associated anorexia and examines how they interact with neural systems regulating feeding such as the melanocortin system. A better understanding of the neurobiological mechanisms underlying inflammation-associated anorexia will help to develop appetite stimulants for cancer and AIDS patients.

Gustatory and homeostatic functions of the rodent parabrachial nucleus

Previous studies demonstrate that lesions to the rodent parabrachial nucleus (PBN) disrupt the formation of gustatory-postingestive associations, while preserving gustatory and viscerosensory functions. This suggests that the rodent PBN functions essentially as an integrative circuit, supporting the conditioning of tastants to postingestive factors. In the case of primates, however, anatomical studies have failed to demonstrate gustatory projections from medullary nuclei to PBN. It should therefore be inferred that the primate PBN lacks the associative functions assigned to its rodent counterpart. Moreover, the ability of rodent midbrain dopaminergic systems to respond to the activation of palatable tastants depends on the integrity of the gustatory PBN. However, recent studies demonstrate that caloric palatable compounds do not require taste signaling to produce elevated brain dopamine levels. This raises the possibility that, in rodents, PBN neurons are important for the detection of postingestive effects of nutrients that occur independently of gustatory input. If confirmed, such function would assign non-associative roles to the rodent PBN, approximating its functional organization to its primate counterpart. We are currently testing this possibility by monitoring the behavioral responses to caloric glucose solutions in sweet-blind mice having sustained bilateral lesions to the PBN. Preliminary results indicate that the rodent PBN regulates nutrient intake even when no gustatory inputs are involved. This favors the assignment of non-gustatory, homeostatic functions to the rodent PBN during feeding, a concept that brings an additional perspective on the rodent versus primate functional discrepancy associated with the anatomy of this pontine nucleus.

Dopamine D1-like receptor antagonism in amygdala impairs the acquisition of glucose-conditioned flavor preference in rats

This study examined the role of dopamine within the amygdala (AMY) in flavor preference learning induced by post-oral glucose. In Experiment 1, rats were trained with a flavor [conditioned stimulus (CS+)] paired with intragastric (IG) infusions of 8% glucose and a different flavor (CS-) paired with IG water infusions. The CS+ preference was evaluated in two-bottle tests following bilateral injection of the dopamine D1-like receptor antagonist, SCH23390 (SCH), into the AMY at total doses of 0, 12, 24 and 48 nmol. SCH produced dose-dependent reductions in CS+ intake but did not block the CS+ preference except at the two highest doses, which also greatly suppressed the CS intakes. In Experiment 2, new rats were injected daily in the AMY with either saline or SCH (12 nmol), prior to training sessions with CS+/IG glucose and CS-/IG water. In the two-bottle tests, SCH rats, unlike the control rats, failed to prefer the CS+ (55 vs. 81%). In Experiments 3 and 4, new rats were trained as in Experiment 2, except that brain injections were in the basolateral and central nuclei of the AMY, respectively. SCH rats learned to prefer the CS+ to the CS-, although their preference was weaker than that displayed by the control rats (Experiment 3: 59 vs. 80%; Experiment 4: 73 vs. 88%). These results show an essential role for D1-like receptor activation in the AMY in the acquisition of flavor preference learning induced by the post-oral reinforcing properties of glucose. A distributed network mediating flavor-nutrient incentive learning is discussed.

Central mechanisms of roles of taste in reward and eating

Taste is unique among sensory systems in its innate association with mechanisms of reward and aversion in addition to its recognition of quality, e.g., sucrose is sweet and preferable, and quinine is bitter and aversive. Taste information is sent to the reward system and feeding center via the prefrontal cortices such as the mediodorsal and ventrolateral prefrontal cortices in rodents and the orbitofrontal cortex in primates. The amygdala, which receives taste inputs, also influences reward and feeding. In terms of neuroactive substances, palatability is closely related to benzodiazepine derivatives and beta-endorphin, both of which facilitate consumption of food and fluid. The reward system contains the ventral tegmental area, nucleus accumbens and ventral pallidum and finally sends information to the lateral hypothalamic area, the feeding center. The dopaminergic system originating from the ventral tegmental area mediates the motivation to consume palatable food. The actual ingestive behavior is promoted by the orexigenic neuropeptides from the hypothalamus. Even palatable food can become aversive and avoided as a consequence of a postingestional unpleasant experience such as malaise. The neural mechanisms of this conditioned taste aversion will also be elucidated.

Insular cortex lesions fail to block flavor and taste preference learning in rats

The role of the insular cortex (IC) in learning to associate orosensory cues with the oral and post-oral properties of carbohydrate was examined. Rats with either small (gustatory region) or large (gustatory and visceral regions) ibotenic acid lesions of the IC learned to prefer flavors (Experiments 1 and 3) and taste mixtures (Experiments 2 and 4) paired with intragastric infusions of maltodextrin. The rats with large IC lesions also learned a preference for a flavor cue paired with the sweet taste of fructose (Experiment 5). In fact, they showed enhanced conditioning and retarded extinction compared with controls. Collectively, these data provided no evidence that IC is essential for flavor preference learning based on associations between the orosensory cues and the oral and post-oral reinforcing properties of nutrients.

GABAergic mechanisms of the lateral parabrachial nucleus on sodium appetite

GABAergic activation in the lateral parabrachial nucleus (LPBN) induces sodium and water intake in satiated and normovolemic rats. In the present study we investigated the effects of GABAA receptor activation in the LPBN on 0.3M NaCl, water, 2% sucrose and food intake in rats submitted to sodium depletion (treatment with the diuretic furosemide subcutaneously+sodium deficient food for 24h), 24h food deprivation or 24 h water deprivation. Male Holtzman rats with bilateral stainless steel cannulas implanted into the LPBN were used. In sodium depleted rats, muscimol (GABAA receptor agonist, 0.5 nmol/0.2 microl), bilaterally injected into the LPBN, produced an inconsistent increase of water intake and two opposite effects on 0.3M NaCl intake: an early inhibition (4.3+/-2.7 versus saline: 14.4+/-1.0 ml/15 min) and a late facilitation (37.6+/-2.7 versus saline: 21.1+/-0.9 ml/180 min). The pretreatment of the LPBN with bicuculline (GABAA receptor antagonist, 1.6 nmol) abolished these effects of muscimol. Muscimol into the LPBN also reduced food deprivation-induced food intake in the first 30 min of test (1.7+/-0.6g versus saline: 4.1+/-0.6g), without changing water deprivation-induced water intake or 2% sucrose intake in sodium depleted rats. Therefore, although GABAA receptors in the LPBN are not tonically involved in the control of sodium depletion-induced sodium intake, GABAA receptor activation in the LPBN produces an early inhibition and a late facilitation of sodium depletion-induced sodium intake. GABAA activation in the LPBN also inhibits food intake, while it consistently increases only sodium intake and not water, food or sucrose intake.

Neural substrates for the processing of cognitive and affective aspects of taste in the brain

Taste is unique among the sensory systems in that, besides its recognition of quality, it is innately associated with hedonic aspects of reward and aversion. This review of the literature will show how taste information is conveyed through the central gustatory pathways to the cortical gustatory area and is processed in terms of qualitative and quantitative aspects. Taste information is also sent to the reward system and feeding center via several brain sites including the prefrontal cortex, insular cortex, and amygdala. The reward system contains the ventral tegmental area, nucleus accumbens, and ventral pallidum; it finally sends information to the lateral hypothalamic area, the feeding center. The dopamine system originating from the ventral tegmental area mediates the motivation to consume palatable food. The actual ingestive behavior is promoted by the orexigenic neuropeptides from the hypothalamus. In the last section, the neural substrate of learning and memory of taste is introduced and the biological mechanisms are elucidated.

Food deprivation enhances the expression but not acquisition of flavor acceptance conditioning in rats

The postingestive actions of nutrients condition strong flavor preferences in rats and may also enhance flavor acceptance (increase total intake) in some situations. This study determined the impact of food deprivation on flavor preference and acceptance conditioned by intragastric (i.g.) infusions of glucose. Rats fitted with gastric catheters were trained (20 h/day) to associate a CS+ solution (bitter or sour) with i.g. 16% glucose and a CS- solution with water infusions. One group (FR) was food-restricted during the training sessions, while a second group (AL) was given food ad libitum. All rats were given 2-h access to food prior to the daily sessions. During one-bottle training, the FR rats consumed substantially more CS+ than CS- whereas AL rats drank only slightly more CS+ than CS-. In additional one-bottle acceptance tests, the FR and AL rats consumed substantially more CS+ than CS- when both groups were food-restricted, but only slightly more CS+ than CS- when both groups had food ad libitum. Throughout the experiment, the FR and AL rats displayed equally strong CS+ preferences in two-bottle choice tests irrespective of their deprivation state during the test. The findings indicate that food restriction stimulates the intake of a CS+ flavor that is (or was previously) paired with i.g. glucose infusions but does not fundamentally alter the learned association between the CS+ flavor and the post-oral nutrient stimulus.

Critical role of amygdala in flavor but not taste preference learning in rats

The role of the amygdala (AMY) in learning to associate complex flavor (taste + odor cues) with the oral and post-oral properties of nutrients was examined. Rats with excitotoxic lesions of the basolateral AMY learned to prefer flavors paired with intragastric (IG) infusions of maltodextrin or corn oil (Experiment 1), although the preference was slightly attenuated. However, rats with large AMY lesions failed to develop a preference for flavors paired with IG infusions of the same nutrients (Experiments 2 and 4) but were able to learn a preference for a taste mixture paired with IG maltodextrin infusions (Experiment 3). The rats with large AMY lesions also did not acquire a preference for a flavor cue paired with the sweet taste of fructose (Experiment 5). Collectively, these data provide evidence that AMY is essential for flavor- but not taste-nutrient preference learning.

Testosterone and chemosensory detection in male Syrian hamster

Gonadal steroids stimulate both sexual motivation and performance. However, steroid facilitation of appetitive sexual behavior is poorly understood. The present study determined if castration impairs chemosensory detection in male hamsters. Chemosensory cues are the principal sensory modality to initiate mating in this species. We compared LiCl-induced conditioned taste avoidance to female hamster vaginal secretion (FHVS) in gonad-intact and castrated males. Following overnight water deprivation, males received FHVS for 15 min, followed by LiCl (2 ml of 0.15 M) or saline ip. The next day, fluid consumption in a two-bottle choice test was recorded for 5.5 h. Pairings were repeated 4x. Initially, discrimination of FHVS from estrous females (10 or 100 microg/ml) was compared with plain water. Subsequently, we determined if males could distinguish FHVS from Syrian vs. Djungarian females or from estrous vs. anestrous females. When 100 microg/ml FHVS was paired with saline, all gonad-intact and 86% of castrated males preferred FHVS over water. However, when 100 microg/ml FHVS was paired with LiCl, the preference was reversed: 12.5% of intact males and 25% of castrates preferred FHVS (P < 0.05 vs. saline pairing). When exposed to 10 microg/ml FHVS, neither gonad-intact nor castrated males expressed conditioned taste avoidance, suggesting that 10 microg/ml FHVS is below the threshold for detection. Comparing discrimination of FHVS from Syrian and Djungarian females, only castrated males developed a significant conditioned taste avoidance to Syrian FHVS paired with LiCl. While 71% of castrated males preferred Syrian FHVS after saline pairing, only 12.5% of castrates preferred Syrian FHVS after pairing with LiCl (P < 0.05). In gonad-intact males, 57% preferred Syrian FHVS after saline pairing, while 14% preferred Syrian FHVS following LiCl pairing (P > 0.05). Neither gonad-intact nor castrated males successfully discriminated between FHVS from estrous and anestrous females. These data demonstrate that castrated males perform as well as gonad-intact males in a test of LiCl-induced conditioned taste avoidance. Therefore, it is unlikely that steroids enhance detection of sexually relevant chemosensory cues.

Fructose-conditioned flavor preferences in male and female rats: effects of sweet taste and sugar concentration

Previous studies indicate that fructose postingestive reward for flavor preference learning is weaker than that of glucose. The present experiments explored the effects of several variables that modulate the response to fructose. In Experiment 1, ad libitum fed male rats were trained in 22 h sessions with one flavor (the CS+) paired with intragastric infusions of 7.18% fructose and another flavor (the CS-) paired with intragastric water infusion. Subsequent preference for the CS+ relative to the CS- was 90% with saccharin-sweetened flavors and only 67% with nonsweet flavors. Experiments 2 (males) and 3 (females) examined the effects of taste quality on conditioning with 16% fructose infusions. Males and females both preferred the sweet CS+ flavor (71-72%). In contrast, males avoided the nonsweet CS+ flavor (31%) and females were indifferent (47%). The different preference patterns were accompanied by differences in sweet and nonsweet training intakes and bout patterns, suggesting stimulation of intake with sweet flavor and 7.18% fructose, and satiating effects of 16% fructose. The sex difference in response to nonsweet flavors may reflect a greater sensitivity of male rats to fructose's postingestive satiating or aversive effects. Possible mechanisms for the sweet-taste enhancement of conditioning include increasing CS intakes in training, facilitating fructose metabolism and increasing flavor salience.

An orexigenic role for mu-opioid receptors in the lateral parabrachial nucleus

The pontine parabrachial nucleus (PBN) has been implicated in regulating ingestion and contains opioids that promote feeding elsewhere in the brain. We tested the actions of the selective mu-opioid receptor (mu-OR) agonist [d-Ala2,N-Me-Phe4,Gly5-ol]enkephalin (DAMGO) in the PBN on feeding in male rats with free access to food. Infusing DAMGO (0.5-4.0 nmol/0.5 microl) into the lateral parabrachial region (LPBN) increased food intake. The hyperphagic effect was anatomically specific to infusions within the LPBN, dose and time related, and selective for ingestion of chow compared with (nonnutritive) kaolin. The nonselective opioid antagonist naloxone (0.1-10.0 nmol intra-PBN) antagonized DAMGO-induced feeding, with complete blockade by 1.0 nmol and no effect on baseline. The highly selective mu-opioid antagonist d-Phe-Cys-Trp-Arg-Thr-Pen-Thr-NH2 (CTAP; 1.0 nmol) also prevented this action of DAMGO, but the kappa-antagonist nor-binaltorphimine did not. Naloxone and CTAP (10.0 nmol) decreased intake during scheduled feeding. Thus stimulating mu-ORs in the LPBN increases feeding, whereas antagonizing these sites inhibits feeding. Together, our results implicate mu-ORs in the LPBN in the normal regulation of food intake.

Dissociation of neural representation of intensity and affective valuation in human gustation

We used a 2 x 2 factorial design to dissociate regions responding to taste intensity and taste affective valence. Two intensities each of a pleasant and unpleasant taste were presented to subjects during event-related fMRI scanning. The cerebellum, pons, middle insula, and amygdala responded to intensity irrespective of valence. In contrast, valence-specific responses were observed in anterior insula/operculum extending into the orbitofrontal cortex (OFC). The right caudolateral OFC responded preferentially to pleasant compared to unpleasant taste, irrespective of intensity, and the left dorsal anterior insula/operculuar region responded preferentially to unpleasant compared to pleasant tastes equated for intensity. Responses best characterized as an interaction between intensity and pleasantness were also observed in several limbic regions. These findings demonstrate a functional segregation within the human gustatory system. They also show that amygdala activity may be driven by stimulus intensity irrespective of valence, casting doubt upon the notion that the amygdala responds preferentially to negative stimuli.

Lateral hypothalamic lesions impair flavour-nutrient and flavour-toxin trace learning in rats

Food-restricted rats with ibotenic acid lesions of the lateral hypothalamus (LHx) learned to prefer a flavour paired with concurrent intragastric (i.g.) infusions of maltodextrin, although their preference was weaker than that displayed by sham controls. Unlike controls, the LHx rats failed to acquire a flavour preference when the i.g. maltodextrin infusion was delayed by 15 min. The same rats learned to avoid flavours paired with i.g. lactose or lithium chloride over short delays (15-30 min), but were impaired, relative to controls, at a long conditioned-unconditioned stimuli delay (2 h). These data indicate that the LH is critical for the formation of flavour-postingestive consequence learning over a delay, particularly with nutrient reinforcement. Lateral hypothalamus lesions might specifically impair the processing of nutrient-generated unconditioned stimuli and, more generally, could interfere with the maintenance of flavour memories.

The role of the external lateral parabrachial subnucleus in flavor preferences induced by predigested food administered intragastrically

A study was undertaken of the role of the external lateral parabrachial subnucleus (PBNLe) in flavor preferences induced by the intragastric administration of predigested/cephalic food. These preferences were developed using two different learning procedures, concurrent and sequential. In the concurrent procedure, two different-flavored stimuli were presented at the same time: one stimulus was paired with the simultaneous intragastric administration of partially digested food and the other with physiological saline. In the sequential learning procedure, the two stimuli were presented at alternate sessions. The results showed that PBNLe lesions blocked acquisition of concurrent learning but had no effect on the sequential procedure. In the latter case, both lesioned and control animals showed a strong preference for the gustatory stimulus paired with partially digested food. These results are interpreted in terms of a dual neurobiological system involved in the rewarding effects of visceral signals.

Effects of conditioned food aversions on nutritional behavior in humans

Conditioned food aversion (CFA) and taste aversion (CTA) are widely occurring phenomena mediating rejection of solids or liquids, the ingestion of which has induced the onset of post-ingestional malaise. It is a powerful and durable imprint learning that may influence food choice and intake in all animals, including humans. For ethical reasons, CTA has been extensively investigated in a wide variety of laboratory animal's species but only incidentally in humans. Nevertheless, convincing evidence has been provided that CFA and CTA learning are possible in a wide range of human subjects. The results in humans may have some limitations in accuracy since data are sparse, sometimes indirect, and poorly controlled. There is only limited information on the extent of CFA in the elderly since most studies have employed questionnaire and/or interview methods on young people (i.e. college students). The present review evaluates the literature derived both from laboratory animals and humans. In the first instance, the salient features of food and taste aversion learning and the neural mechanisms involved in this learning behavior will be examined. Then, the problems encountered when trying to assess the role of learned food and taste aversions in the nutritional status of healthy as well as sick young or elderly people will be considered. In particular, the importance of CFA on the nutritional status of cancer patients and treatment of alcoholism will be examined. It is concluded that the data are compelling enough to warrant further research and, some indications and recommendations are suggested.