Failure to Find Ethanol‐Induced Conditioned Taste Aversion in Honey Bees (Apis melliferaL.)
| Autor: | Harrington Wells, Timothy E. Black, Charles I. Abramson, Christopher W. Dinges, Christopher A. Varnon |
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| Rok vydání: | 2018 |
| Předmět: |
Sucrose
Taste Lavender media_common.quotation_subject Conditioning Classical Medicine (miscellaneous) Neutral stimulus Insect Biology Toxicology Article 03 medical and health sciences 0302 clinical medicine mental disorders Avoidance Learning Animals 0501 psychology and cognitive sciences 050102 behavioral science & comparative psychology Food science media_common Ethanol musculoskeletal neural and ocular physiology fungi 05 social sciences Honey bee Bees Smell Psychiatry and Mental health Odor Odorants behavior and behavior mechanisms Taste aversion Conditioning psychological phenomena and processes 030217 neurology & neurosurgery |
| Zdroj: | Alcoholism: Clinical and Experimental Research. 42:1260-1270 |
| ISSN: | 1530-0277 0145-6008 |
| DOI: | 10.1111/acer.13761 |
| Popis: | BACKGROUND: Conditioned taste aversion (CTA) learning is a highly specialized form of conditioning found across taxa that leads to avoidance of an initially neutral stimulus, such as taste or odor, that is associated with, but is not the cause of, a detrimental health condition. The present study examines if honey bees (Apis mellifera L.) develop ethanol-induced CTA. METHODS: Restrained bees were first administered a sucrose solution that was cinnamon scented, lavender scented, or unscented, and contained either 0%, 2.5%, 5%, 10%, or 20% ethanol. Then, 30 minutes later, we used a proboscis extension response (PER) conditioning procedure where the bees were taught to associate either cinnamon odor, lavender odor, or an air-puff with repeated sucrose feedings. For some bees, the odor of the previously consumed ethanol solution was the same as the odor associated with sucrose in the conditioning procedure. If bees are able to learn ethanol-induced CTA, they should show an immediate low level of response to odors previously associated with ethanol. RESULTS: We found that bees did not develop CTA despite the substantial inhibitory and aversive effects ethanol has on behavior. Instead, bees receiving a conditioning odor that was previously associated with ethanol showed an immediate high level of response. While this demonstrates bees are capable of one-trial learning common to CTA experiments, this high level of response is the opposite of what would occur if the bees developed a CTA. Responding on subsequent trials also showed a general inhibitory effect of ethanol. Finally, we found that consumption of cinnamon extract reduced the effects of ethanol. CONCLUSIONS: The honey bee’s lack of learned avoidance to ethanol mirrors that seen in human alcoholism. These findings demonstrate the usefulness of honey bees as an insect model for ethanol consumption. |
| Databáze: | OpenAIRE |
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