Postingestive Effects Research Articles

Perirhinal cortex supports both taste neophobia and its attenuation

Rats are often reluctant to consume novel tastes because they lack knowledge about the postingestive effects the new foods might have. This paper examines the effect of excitotoxic lesions and temporary inactivation of the perirhinal cortex (Prh), a key region in the recognition memory system, on taste neophobia and its attenuation. Using a two-bottle choice paradigm (saccharin vs water), excitotoxic lesions were found to disrupt taste neophobia to 0.3% and 0.5% saccharin. However, the lesions had no effect when using a concentration of 0.7%, which is qualitatively aversive (expt. 1a-1c). In a second series of experiments the same animals were able to acquire a flavor preference learning on the basis of a flavor-taste association. Lesioned and control rats showed, during a choice test, a clear preference for the flavor associated with saccharin (expt. 2a-2c). Finally, in a third series of experiments, Prh inactivation with lidocaine after trial 1 (expt. 3) and after trials 1-3 (expt. 4) delayed attenuation of the neophobia. These findings suggest that Prh lesions do not significantly affect taste processing/ perception. Prh thus appears to play an essential role in taste neophobia and its attenuation.

A Gut Feeling about Dopamine

In this issue of Neuron, Fernandes etal. (2020) compare intra-gastric sugar and non-caloric sweetener to investigate how post-ingestive effects can be reinforcing, revealing a role for the hepatic vagus nerve in transforming sugar sensing by the gut into behavioral reinforcement via midbrain dopamine neuron responses.

Asteraceae Paradox: Chemical and Mechanical Protection of Taraxacum Pollen.

Excessive pollen harvesting by bees can compromise the reproductive success of plants. Plants have therefore evolved different morphological structures and floral cues to narrow the spectrum of pollen feeding visitors. Among “filtering” mechanisms, the chemical and mechanical protection of pollen might shape bee-flower interactions and restrict pollen exploitation to a specific suite of visitors such as observed in Asteraceae. Asteraceae pollen is indeed only occasionally exploited by generalist bee species but plentifully foraged by specialist ones (i.e., Asteraceae paradox). During our bioassays, we observed that micro-colonies of generalist bumblebee (Bombus terrestris L.) feeding on Taraxacum pollen (Asteraceae) reduced their pollen collection and offspring production. Bees also experienced physiological effects of possible defenses in the form of digestive damage. Overall, our results suggest the existence of an effective chemical defense in Asteraceae pollen, while the hypothesis of a mechanical defense appeared more unlikely. Pre- and post-ingestive effects of such chemical defenses (i.e., nutrient deficit or presence of toxic compounds), as well as their role in the shaping of bee-flower interactions, are discussed. Our results strongly suggest that pollen chemical traits may act as drivers of plant selection by bees and partly explain why Asteraceae pollen is rare in generalist bee diets.

No evidence for neonicotinoid preferences in the bumblebee Bombus impatiens.

Neonicotinoid pesticides can have a multitude of negative sublethal effects on bees. Understanding their impact on wild populations requires accurately estimating the dosages bees encounter under natural conditions. This is complicated by the possibility that bees might influence their own exposure: two recent studies found that bumblebees (Bombus terrestris) preferentially consumed neonicotinoid-contaminated nectar, even though these chemicals are thought to be tasteless and odourless. Here, we used Bombus impatiens to explore two elements of these reported preferences, with the aim of understanding their ecological implication and underlying mechanism. First, we asked whether preferences persisted across a range of realistic nectar sugar concentrations, when measured at a series of time points up until 24 h. Second, we tested whether bees' neonicotinoid preferences were driven by an ability to associate their post-ingestive consequences with floral stimuli such as colour, location or scent. We found no evidence that foragers preferred to consume neonicotinoid-containing solutions, despite finding effects on feeding motivation and locomotor activity in line with previous work. Bees also did not preferentially visit floral stimuli previously paired with a neonicotinoid-containing solution. These results highlight the need for further research into the mechanisms underlying bees’ responses to these pesticides, critical for determining how neonicotinoid-driven foraging preferences might operate in the real world for different bee species.

The Role of Post-Ingestive Feedback in the Development of an Enhanced Appetite for the Orosensory Properties of Glucose over Fructose in Rats.

The simple sugars glucose and fructose share a common “sweet” taste quality mediated by the T1R2+T1R3 taste receptor. However, when given the opportunity to consume each sugar, rats learn to affectively discriminate between glucose and fructose on the basis of cephalic chemosensory cues. It has been proposed that glucose has a unique sensory property that becomes more hedonically positive through learning about the relatively more rewarding post-ingestive effects that are associated with glucose as compared to fructose. We tested this theory using intragastric (IG) infusions to manipulate the post-ingestive consequences of glucose and fructose consumption. Food-deprived rats with IG catheters repeatedly consumed multiple concentrations of glucose and fructose in separate sessions. For rats in the “Matched” group, each sugar was accompanied by IG infusion of the same sugar. For the “Mismatched” group, glucose consumption was accompanied by IG fructose, and vice versa. This condition gave rats orosensory experience with each sugar but precluded the differential post-ingestive consequences. Following training, avidity for each sugar was assessed in brief access and licking microstructure tests. The Matched group displayed more positive evaluation of glucose relative to fructose than the Mismatched group. A second experiment used a different concentration range and compared responses of the Matched and Mismatched groups to a control group kept naïve to the orosensory properties of sugar. Consistent with results from the first experiment, the Matched group, but not the Mismatched or Control group, displayed elevated licking responses to glucose. These experiments yield additional evidence that glucose and fructose have discriminable sensory properties and directly demonstrate that their different post-ingestive effects are responsible for the experience-dependent changes in the motivation for glucose versus fructose.

Induction of Fos expression in the rat brain after intragastric administration of dried bonito dashi

ABSTRACT Objectives: Dried bonito dashi, a traditional Japanese fish broth made from dried bonito tuna, enhances food palatability due to its specific umami flavor characteristics. However, the pattern of brain activation following dashi ingestion has not been previously investigated. Methods: We mapped activation sites of the rat brain after intragastric loads of dried bonito dashi by measuring neuronal levels of the Fos protein, a functional marker of neuronal activation. Results: Compared to intragastric saline, intragastric dashi administration produced enhanced Fos expression in four forebrain regions: the medial preoptic area, subfornical organ, habenular nucleus, and central nucleus of the amygdala. Interestingly, the medial preoptic area was found to be the only feeding-related hypothalamic area responsive to dashi administration. Moreover, dashi had no effect in the nucleus accumbens and ventral tegmental area, two connected sites known to be activated by highly palatable sugars and fats. In the hindbrain, dashi administration produced enhanced Fos expression in both visceral sensory (caudal nucleus of the solitary tract, dorsal part of the lateral parabrachial nucleus, and area postrema) and autonomic (rostral ventrolateral medulla, and caudal ventrolateral medulla) sites. Discussion: The results demonstrate the activation of discrete forebrain and hindbrain regions following intragastric loads of dried bonito dashi. Our data suggest that the gut–brain axis is the principal mediator of the postingestive effects associated with the ingestion of dashi.

A mechanistic understanding of repellent function against mammalian herbivores

BackgroundBrowsing repellents are widely used to deter large herbivores from consuming plants of ecological, economic and aesthetic importance. Understanding how these repellents function on a behavioural mechanistic level is critical to predicting effectiveness. Here, we illustrate how these mechanisms can be tested, by exposing a model mammalian herbivore, the fallow deer, to different concentrations of a commercial chemical repellent (HaTe2) in two-choice feeding trials.ResultsThe repellent acted as a defensive chemical for the food by both reducing visitation and the amount consumed. Deer favoured the less defended feeders before ingesting any food, suggesting that the repellent altered olfactory and/or visual cues. Deer also consumed less of the more defended food when choosing between low and high repellent feeders than no and low repellent feeders, indicating that the repellent modified flavour and/or sensation. Repellent effectiveness declined with increased exposure, suggesting that consumption had no negative post-ingestive effects, and thus, deterrence was not caused by a conditioned aversion or irritation. Instead, this pattern suggests that deer learned, through repeated sampling of repellent-treated food, that there was no adverse physiological effect of ingesting it.ConclusionsThese results imply that HaTe2 repellent will not be effective over prolonged periods or in the absence of alternative untreated food. Understanding the mechanisms driving repellent function using two-choice trials could help practitioners decide whether a particular repellent is likely to be effective against mammalian herbivory in their management scenario.

Inactivation of the basolateral amygdala suppresses the expression of taste neophobia but not the retrieval process in attenuation of neophobia

Taste neophobia is a behavior seen in rodents that involves reduction in the consumption of a novel food or drink. In the absence of negative post-ingestive consequences, consumption increases with exposure. In this study, we examined the effect of pharmacological inactivation of the basolateral nucleus of the amygdala (BLA) on taste neophobia in rats using muscimol, a GABAA receptor agonist. Rats treated with muscimol infused into the bilateral BLA showed a suppressed but not totally abolished neophobic reaction to a novel saccharin solution compared to that observed in control rats. This result indicates that BLA function is important, but not essential, for expression of a neophobic reaction to a novel sweet taste solution. However, infusion of muscimol into the BLA did not disrupt attenuation of neophobia, which implies the presence of a retrieval process in safe taste memory.

Altering salivary protein profile can increase acceptance of a novel bitter diet

Bitter taste is often associated with toxins, but accepting some bitter foods, such as green vegetables, can be an important part of maintaining a healthy diet. In rats and humans, repeated exposure to a bitter stimulus increases acceptance. Repeated exposure allows an individual the opportunity to learn about the food's orosensory and postingestive effects. It also alters the salivary protein (SP) profile, which in turn alters taste signaling. We have hypothesized that altering the salivary proteome plays a role in the increased acceptance after repeated exposure. Here we test this and attempt to disentangle the contribution of learning during dietary exposure from the contribution of SPs in increased acceptance of bitter diet. Dietary exposure to quinine or tannic acid and injection of isoproterenol (IPR) result in similar salivary protein profiles. Here we used either the bitter stimulus tannic acid or IPR injection to upregulate a subset of SPs before exposing animals to a novel diet containing quinine (0.375%). Control animals received either a control diet before being exposed to quinine, or a diet containing sucrose octaacetate, a compound that the animals avoid but does not alter SP profiles. The treatments that alter SP expression increased rate of feeding on the quinine diet compared to the control treatments. Additionally, tannic acid exposure altered intake and meal size of the quinine diet. These data suggest that SPs, not just learning about bitter food, increase acceptance of the bitter diet.

Inhibiting gustatory thalamus or medial amygdala has opposing effects on taste neophobia.

Taste neophobia is a feeding system defense mechanism that limits consumption of an unknown, and therefore potentially dangerous, edible until the post-ingestive consequences are experienced. We found that transient pharmacological inhibition (induced with the GABA agonists baclofen and muscimol) of the gustatory thalamus (GT; Experiment 1), but not medial amygdala (MeA; Experiment 2), during exposure to a novel saccharin solution attenuated taste neophobia. In Experiment 3 we found that inhibition of MeA neurons (induced with the chemogenetic receptor hM4DGi) enhanced the expression of taste neophobia whereas excitation of MeA neurons (with hM3DGq) had no influence of taste neophobia. Overall, these results refine the temporal involvement of the GT in the occurrence of taste neophobia and support the hypothesis that neuronal excitation in the GT is necessary for taste neophobia. Conversely, we show that chemogenetically, but not pharmacologically, inhibiting MeA neurons is sufficient to exaggerate the expression of taste neophobia.

Short-term perception of and conditioned taste aversion to umami taste, and oral expression patterns of umami taste receptors in chickens

Umami taste is one of the five basic tastes (sweet, umami, bitter, sour, and salty), and is elicited by l-glutamate salts and 5′-ribonucleotides. In chickens, the elucidation of the umami taste sense is an important step in the production of new feedstuff for the animal industry. Although previous studies found that chickens show a preference for umami compounds in long-term behavioral tests, there are limitations to our understanding of the role of the umami taste sense in chicken oral tissues because the long-term tests partly reflected post-ingestive effects. Here, we performed a short-term test and observed agonists of chicken umami taste receptor, l-alanine and l-serine, affected the solution intakes of chickens. Using this method, we found that chickens could respond to umami solutions containing monosodium l-glutamate (MSG) + inosine 5′-monophosphate (IMP) within 5 min. We also demonstrated that chickens were successfully conditioned to avoid umami solution by the conditioned taste aversion test. It is noted that conditioning to umami solution was generalized to salty and sweet solutions. Thus, chickens may perceive umami taste as a salty- and sweet-like taste. In addition, we found that umami taste receptor candidates were differentially expressed in different regions of the chicken oral tissues. Taken together, the present results strongly suggest that chickens have a sense of umami taste and have umami taste receptors in their oral tissue.

Associative mechanisms underlying the function of satiety cues in the control of energy intake and appetitive behavior

While previous research has identified a number of metabolic, neural, and hormonal events that could serve as potential satiety signals, the mechanisms that enable satiety signals to suppress food-seeking and eating behavior remain poorly specified. Here we investigate the idea that the inhibitory power of satiety signals is derived, at least in part, from their ability to signal that foods and food-related stimuli will not be followed by reinforcing postingestive consequences. Viewed in this way, the signaling relationship in which satiety cues are embedded defines what is known in Pavlovian conditioning as a "serial feature negative" (sFN) discrimination problem. In this problem a "negative feature" cue precedes the presentation of a "target" cue on trials without reinforcement. In contrast, the target is reinforced on trials when the negative feature cue is not presented. Satiety cues can be seen as paralleling the function of negative feature cues in that they signal when food-related target cues will be nonreinforced. We conducted two experiments with rats that assessed if satiety signals functioned like negative feature stimuli. Experiment 1 explicitly pretrained satiety cues as negative feature stimuli, irrelevant stimuli, or under conditions where their ability to serve as negative feature stimuli would be attenuated. Control by satiety cues was highly sensitive to these experimental contingencies, with the best performance exhibited by rats given sFN pretraining. This sFN pretraining also transferred to enhance performance during subsequent training on another sFN problem with both external and internal negative feature cues. We also found that discriminative control by satiety cues blocked the development of that control by external cues. Experiment 2 evaluated whether a manipulation known to impair sFN performance with external negative feature cues (i.e., maintenance on a western diet) would also impair sFN performance when satiety cues were trained as negative feature stimuli. The results showed that compared to standard chow, WD intake impaired sFN performance similarly with both types of stimuli. These experiments provide evidence that an associative mechanism, like that underlying sFN performance, is involved with the control of appetitive behavior by satiety cues.

Increased intake and preference for tannin-rich sainfoin (Onobrychis viciifolia) pellets by both parasitized and non-parasitized lambs after a period of conditioning

Ruminants select nutritious feeds and avoid deleterious ones by relying on a learning process. We tested the hypothesis that they may similarly be able to select feeds for their medicinal properties, i.e. to self-medicate. Our experimental model was lambs infected with gastrointestinal nematodes (GIN), and the temperate legume sainfoin (Onobrychis viciifolia) containing condensed tannins (CT). Parasitism by GIN is a major constraint of grazing livestock and interest is growing for bioactive forages with anthelminthic (AH) properties, as an alternative to chemotherapy. We predicted that parasitized lambs will express greater intake and preference for tannin-rich sainfoin than non-parasitized lambs, and that lambs will adjust sainfoin intake as a function of their parasitic status. We also tested the importance of a conditioning period in helping parasitized lambs to experience the beneficial effects of tannin-rich sainfoin. We used 40 ewe lambs and two types of sainfoin pellets with low (2.16%; T−) or moderate (4.06%; T+) CT contents. Lambs were split into two groups (n = 20), one being kept non-parasitized (NP) while the other was experimentally infected with 3000 larvae of the blood-sucking nematode Haemonchus contortus (parasitized, P). Preference tests (4-d long) between T+ and T- were performed before infection (Test 1), after parasite development (Test 2), after conditioning (21 day long period with only T+ offered, Test 3), and after change in parasitic status (Test 4). Lambs' health status was monitored via faecal egg counts and haematocrit. We did not observe a self-medication behaviour as P and NP lambs expressed similar T+ preferences in all tests (Group, P = 0.98; Group x Test, P = 0.92), and P lambs did not increase their T+ preference from Tests 1 to Test 2 (0.27 and 0.23 ± 0.036, respectively). Initially, lambs expressed an aversion towards T+, but they switched to a preference after conditioning (Test 3: 0.62 ± 0.036), which was maintained after chemical deworming (Test 4: 0.66 ± 0.059) (Test, P < 0.0001). Collectively, these results indicate that (1) the moderate CT content in T+ was sufficient to induce an initial sensorial aversion; (2) T+ induced a positive reward in all lambs, whatever their parasitic status, which outweighed its potential AH effects; and (3) the conditioning period was important as it gave animals the opportunity to overcome their initial reluctance to consume a CT-containing forage, facilitating the learning process and allowing memorization of the sensorial and post-ingestive characteristics of the feed. Even if animals may not use temperate fodder legumes with moderate CT contents autonomously in a curative way, the absence of a trade-off between positive (medicinal, nutritional) and negative (toxicity of CT) effects may favour their use prophylactically, once animals have learned about their post-ingestive consequences.

Brief Exposures to the Taste of Ethanol (EtOH) and Quinine Promote Subsequent Acceptance of EtOH in a Paradigm that Minimizes Postingestive Consequences.

Aversion to the orosensory properties of concentrated ethanol (EtOH) solutions is often cited as a primary barrier to initiation of drinking and may contribute to abstention. These aversive properties include gustatory processes which encompass both bitter-like taste qualities and trigeminal-mediated irritation. Chronic intermittent EtOH access (CIA) results in substantial and persistent increases in EtOH consumption, but the degree to which this facilitation involves sensory responding to EtOH and other bitter stimuli is currently undetermined. Long-Evans rats were given brief-access licking tests designed to examine the immediate, taste-guided assessment of the palatability of EtOH and quinine solutions. Rats were assessed once in a naïve state and again following previous brief-access exposure, or following 4weeks of CIA. The relationship between the sensitivity to the aversive orosensory properties of EtOH and quinine following EtOH access and the impact of antecedent quinine exposure on the acceptance of EtOH were determined in 2 parallel studies. Both brief access to EtOH and 4-week CIA resulted in substantial rightward shifts in the concentration-response function of brief-access EtOH licking, indicating that EtOH exposure increased acceptance of the taste of EtOH. The initial sensitivity to the aversive orosensory properties of EtOH and quinine was positively correlated in naïve rats, such that rats that were initially more accepting of quinine were also more accepting of EtOH. Rats that sampled quinine immediately prior to tasting EtOH exhibited successive positive contrast in that they were more accepting of highly concentrated EtOH, relative to a water-control group. Increased EtOH acceptance following exposure is, at least in part, facilitated by a decrease in its aversive sensory properties. Both long- and short-term access increase the palatability of the taste of EtOH in brief-access licking tests. Moreover, the sensitivity to the bitterness of quinine was predictive of acceptance of EtOH indicating some commonality in the sensory mechanisms that mediate the initial acceptance of the 2 stimuli. Accordingly, immediate prior exposure to quinine results in increased acceptance of EtOH, suggesting that successive positive contrast between oral stimuli may contribute to increased alcohol consumption.

Post-ingestive effects of flavonoids in the midgut epithelium of Anticarsia gemmatalis (Hübner 1818) (Lepidoptera: Erebidae) larvae

An alternative control to soybean caterpillar has been the use of insect resistant plants that present phenolic flavonoids. The midgut is the main access pathway of food and chemical substances ingested. The present study examined morphological alterations in the midgut epithelium of the soybean caterpillar, after the ingestion of soybean genotypes containing the flavonoids rutin and genistin. The caterpillars and genotypes (BRS 257 - control, BR 16, Dowling, PI 229358, IAC 100 and PI 227687) were obtained from the insect rearing facility at the Embrapa Soja. The midguts were collected, fixed in Karnovsky, processed and analyzed under a light microscope. All treatments caused alterations in the midgut epithelial cells. These alterations in the columnar cells were more assiduous than the on other cell types, showing an increase of cytoplasmic protrusions and vacuoles. The goblet cells showed few changes for all genotypes tested, while the regenerative cells presented alterations mainly for the Dowling and PI 227687 treatments. The peritrophic membrane was absent for genotypes IAC100 and PI 227687. We conclude that the Dowling and PI 227687 genotypes were effective and promoted great morphological alterations in the midgut of the soybean caterpillars, being able to be very effective for the control of this plague.

Lipids in Eating and Appetite Regulation – A Neuro‐Cognitive Perspective

Foods high in dietary fat provide a particularly energy‐rich source of nutrition. A preferred food choice in humans, their intake is thought to contribute substantially to the current obesity epidemic. Fat has recently been proposed to constitute a basic taste; yet, its diverse sensory properties in the olfactory and somatosensory domain, as well as its postingestive effects have made the exact attributes that make its consumption so appealing difficult to disentangle. Recent scientific advances have shed light on the different molecular mechanisms underlying the sensory detection of fat in the periphery, and described their relevance for perceptual experience and eating behavior. However, these different analysis levels are to date poorly integrated, both within each sensory modality, and from a multisensory perspective.The current Highlight Article aims to integrate current knowledge concerning the molecular mechanisms of the different sensory modalities contributing to fat perception, as well as their cortical neuroanatomical correlates and their behavioral and clinical relevance for fat intake. In doing so, we would like to highlight the evidence for cortical integration among the different sensory domains as a driving mechanism for the emotional evaluation of fatty foods, and point out gaps in the current literature, which should be addressed to complete the picture of fat perception from a cognitive neuroscience perspective.

Characterizing conditioned reactivity to sequential alcohol-predictive cues in well-trained rats.

Implicit learning about antecedent stimuli and the unconditional stimulus (US) properties of alcohol may facilitate the progressive loss of control over drinking. To model this learning, Cofresí etal. (2017) developed a procedure in which a discrete, visual conditional stimulus (houselight illumination; CS) predicted the availability of a retractable sipper that rats could lick to receive unsweetened alcohol [Alcoholism: Clinical and Experimental Research, 41, 608-617]. Here we investigated the possibility that houselight illumination, sipper presentation, and oral alcohol receipt might each exert control over alcohol seeking and drinking. We also determined the relationship between ingested dose and blood alcohol concentration, in order to validate the idea that the US is a post-ingestive action of alcohol. Finally, we tested a major prediction from the conditioning account of problematic drinking [Tomie, A., & Sharma, N. (2013). Current Drug Abuse Reviews, 6, 201-219], which is that once learned, responses elicited by a CS will promote drinking. We found that despite having constrained opportunities to drink alcohol during the conditioning procedure, ingested doses produced discriminable blood concentrations that supported cue conditioning. Based on our analysis of the dynamics of cue reactivity in well-trained rats, we found that houselight illumination triggered conditioned approach, sipper presentation evoked licking behavior, and alcohol receipt promoted drinking. Reactivity to these cues, which varied in terms of their temporal proximity to the alcohol US, persisted despite progressive intoxication or satiety. Additionally, rats with the greatest conditioned reactivity to the most distal alcohol cue were also the fastest to initiate drinking and drank the most. Our findings indicate that the post-ingestive effects of alcohol may condition multiple cues simultaneously in adult rats, and these multiple cues help to trigger alcohol seeking and drinking. Moreover, identification and characterization of these cues should be helpful for designing interventions that attenuate the power of these cues over behavior.

Post-ingestional effects of red chilli powder containing capsaicin in stomach of house rat, Rattus rattus: histomorphological and histoenzymic studies

Present study reports post-ingestional effects of red chilli in stomach of house rat, Rattus rattus. Three different groups of female rats (5 per group) were fed on bait containing 1 and 2% red chilli powder and plain bait, respectively. Histomorphological study revealed cellular degeneration of gastric region, sloughing and distortion of superficial layer of epithelium and lymphocytic infiltration in the treated groups of rats. Histoenzymic study revealed an increase in AKPase and decrease in LDH, SDH, G-6-PD and GLD activities in glandular stomach of treated groups of rats. The present study revealed that the ingestion of red chilli powder causes gastric lesions and variation in the activity of alkaline phosphatase and oxidoreductases.

Progressive ratio (PR) schedules and the sipometer: Do they measure wanting, liking, and/or reward? A tribute to Anthony Sclafani and Karen Ackroff

This paper honors the contributions made by Anthony (Tony) Sclafani and Karen Ackroff to both the Columbia University Seminar on Appetitive Behavior and to the field of ingestive behavior in general. We review their use of the progressive ratio (PR) licking paradigm, to determine whether the taste of sucrose, independent of its post-ingestive effects, is always positively reinforcing in animals. They demonstrated a monotonic increase in licking as concentration increased, and obtained results identical to those obtained with a lever-pressing paradigm, but licking was easier and more natural than lever pressing. The PR paradigm was translated to evaluate liquid food reward value in humans. An instrument (the sipometer) was devised that initially permitted a few seconds access to small amounts of a sweet beverage as the participants increased the time to obtain it in 3–5-sec increments. The device went through two refinements and currently delivers the reinforcer and measures the pressure exerted to obtain it. The sipometer is compared with other techniques for measuring motivation and reward. The use of the sipometer and the PR method are discussed in relation to the theoretical challenges inherent in measuring motivation and pleasure, from both psychological and behavioral economics perspectives, and why it is or is not important to separate these processes for both theoretical and practical applications.

The cephalic phase insulin response to nutritive and low-calorie sweeteners in solid and beverage form

The purpose of the study was to examine the role of the cephalic phase insulin response (CPIR) following exposure to nutritive and low-calorie sweeteners in solid and beverage form in overweight and obese adults. In addition, the role of learning on the CPIR to nutritive and low-calorie sweetener exposure was tested.Sixty-four overweight and obese adults (age: 18–50years, BMI: 24–37kg/m2, body fat percentage>25% for men and >32% for women) were sham-fed (at 2-minute intervals for 14min) a randomly assigned test load comprised of a nutritive (sucrose) or low-calorie sweetener (sucralose) in beverage or solid form in phase 1 of the study. A 2–3ml blood sample was collected before and 2, 6, 10, 14, 61, 91 and 121min after oral exposure for serum insulin and glucose analysis. During phase 2, participants underwent a 2-week training period to facilitate associative learning between the sensory properties of test loads and their post-ingestive effects. In phase 3, participants were retested for their cephalic phase responses as in phase 1.Participants were classified as responders if they demonstrated a positive insulin response (rise of serum insulin above baseline i.e. Δ insulin) 2min post-stimulus in phase 1. Among responders exposed to the same sweetener in Phases 1 and 3, the proportion of participants that displayed a rise of insulin with oral exposure to sucralose was significantly greater when the stimulus was in the solid form compared to the beverage form. Sucralose and sucrose exposure elicited similarly significant increases in serum insulin 2min after exposure and significant decreases after 2min in responders in both food forms. The solid food form elicited greater CPIR over 2, 6 and 10min than the beverage form. There was no effect of learning on insulin responses after training. The results indicate the presence of a significant CPIR in a subset of individuals with overweight or obesity after oral exposure to sucralose, especially when present in solid food form. Future studies must confirm the reliability of this response.