Differential effects of removing the glucose or saccharin components of a glucose–saccharin mixture in a successive negative contrast paradigm
| Autor: | Charles F. Flaherty, Colin Mitchell |
|---|---|
| Rok vydání: | 2005 |
| Předmět: |
Male
medicine.medical_specialty Taste Sucrose Reward value Drinking Behavior Experimental and Cognitive Psychology Choice Behavior Rats Sprague-Dawley Food Preferences Behavioral Neuroscience chemistry.chemical_compound Saccharin Reward Internal medicine medicine Animals Palatability Analysis of Variance Control subjects Differential effects Rats Glucose Negative contrast Endocrinology chemistry Food Deprivation Psychology psychological phenomena and processes |
| Zdroj: | Physiology & Behavior. 84:579-583 |
| ISSN: | 0031-9384 |
| DOI: | 10.1016/j.physbeh.2005.02.005 |
| Popis: | When rats experience an unexpected decrease in reward value, e.g., from 32% sucrose to 4% sucrose, consummatory behavior abruptly decreases to a level below control subjects that only experience the lesser reward, a phenomenon known as Successive Negative Contrast (SNC). In food deprived rats experiencing downshifts in sucrose concentration, SNC dissipates in 3-4 days, as consummatory behavior in shifted rats recovers to the level of unshifted controls. In Experiment 1 food deprived rats that were given 5 min daily access to a 2% glucose-0.15% saccharin mixture, and subsequently shifted to 2% glucose alone, displayed a dramatic SNC effect relative to rats that only received 2% glucose. This SNC effect was primarily manifested as a decrease in the number of consummatory bursts initiated. Interestingly, intake failed to recover to control levels during eight daily postshift sessions. However, in Experiment 2 subjects that were shifted from the same glucose-saccharin mixture to 0.15% saccharin alone failed to show SNC rather, intake fell to the level of control animals which only received 0.15% saccharin. The data from Experiment 1, in conjunction with previous studies utilizing non-deprived rats, quinine adulteration, or shifts from sucrose to saccharin, show that reductions in taste value can produce contrast effects, but suggest that a threshold caloric value is necessary for recovery. The data from Experiment 2 may suggest that saccharin and glucose do not contribute equally to the enhanced palatability of the mixture. |
| Databáze: | OpenAIRE |
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