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PubMed1983

Sensory-specific and motivation-specific satiety for the sight and taste of food and water in man.

In normal weight humans it was shown first that the sight of food is pleasant when hungry, and that the pleasantness of the sight of a food which has been eaten to satiety decreases more than the pleasantness of the sight of foods which have not been eaten. Thus the specificity of satiety extends to the visual modality, and this may be an important factor in influencing which foods are selected for ingestion. Second, it was shown that the pleasantness of both the sight and taste of food are modulated in a motivation-specific manner, in that in hungry and thirsty humans the pleasantness of the sight and taste of food but not water is decreased by eating to satiety, and the pleasantness of the sight and taste of water but not food is decreased by drinking water to satiety. Third, it was shown that sensory-specific decreases in the pleasantness of the taste of a particular food produced by its ingestion are associated with only minor changes in the intensity of its taste, which do not account for the changes in pleasantness as shown by an analysis of covariance and by the relation between pleasantness and intensity, so that it is unlikely that sensory adaptation is an important part of the mechanism of sensory-specific satiety.

Adult↗
PubMed1990

Hippocampus, amygdala, and memory deficits in rats.

Five experiments were conducted to compare the contribution of the hippocampal formation and amygdala to mnemonic processes. The performance of rats with damage to the hippocampal formation or amygdala was examined in tests of visual and olfactory non-matching-to-sample with familiar items, cross-modal association, gustatory neophobia, topographical memory, autonomic conditioning to context, and configural discriminations. Neither lesion affects non-matching-to-sample performance. An intact hippocampal formation, but not amygdala, is necessary for cross-modal association between vision and olfaction, topographical memory, conditioning to context, and configural discrimination learning. Amygdala damage disrupted gustatory neophobia and may have impaired learning an association between an auditory cue and food reward.

Amygdala↗
PubMed2006

Beliefs about whole-grain foods by food and nutrition professionals, health club members, and special supplemental nutrition program for women, infants, and children participants/State fair attendees.

Whole-grain foods are important components of healthful diets that may help prevent chronic diseases. Consumer beliefs that influence consumption of whole grains are poorly understood. This analysis surveyed three groups regarding their beliefs about whole-grain foods. The groups were food and nutrition professionals (n=103), health club members (n=103), and individuals representing various consumer segments of the general population, including participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and state fair attendees (n=68). Most respondents were aware of the term whole-grain foods, but less often reported that they use the term. Bread and cereal were most often named as examples of whole-grain foods. Lack of processing and use of the entire grain were the major reasons a food was perceived as being a whole-grain food. The major benefit of eating whole grains was reported to be fiber intake. Food and nutrition professionals provided more differentiated responses, whereas WIC/state fair participants had fewer and less elaborate responses. Assessing beliefs about whole grains offers insights to nutrition professionals for encouraging healthful food consumption.

Adult↗
PubMed2006

Disgust and Huntington's disease.

The disproportionate impairment for the recognition of facial expressions of disgust in patients with Huntington's disease (HD) forms a double dissociation with the impaired recognition of fear that has been reported in amygdala patients. The dissociation has generated discussion regarding the potential existence of neural substrates dedicated to the recognition of facial signals of specific emotions. The aim of this study was to establish whether the impairment for disgust in HD was restricted solely to the domain of facial perception, or whether HD patients also demonstrate impairment in other kinds of disgust. Fourteen HD patients and fourteen age and education matched healthy controls participated in seven disparate emotion processing tasks. (1) A measure of knowledge for the situational determinants of distinct emotions; (2) recognition of emotion expressed in nonverbal vocalisations; (3) recognition of the emotional content of explicit lexical stimuli; (4) recognition of emotional content in pictures of emotion scenes; (5) a disgust experience questionnaire; (6) a measure of olfactory hedonic responsiveness; (7) a measure of gustatory perception. While verbal aspects of disgust processing were preserved, parallel impairments were revealed for olfactory disgust, vocal disgust expressions, the classification of disgusting pictures, and declarative knowledge of disgust elicitors. The finding of impaired perception of disgust signalled through different input domains suggests that the inability to recognise the facial expression in this population reflects a fundamental problem with disgust processing.

Anger↗
PubMed1997

Effects of toxin magnitude on taste aversion and taste-potentiated aversion to visual cues in chicks (Gallus domesticus).

Chicks (n = 208) received CS solutions of red water, red 2.0% vinegar, clear water, or clear 2.0% vinegar, followed by an I.P. injection of 0.4 M lithium chloride at 0.2% or 0.5% body weight, and then received 2 test trials with red water or clear 2.0% vinegar. In testing with red water, measures of latency to start drinking, latency to make 9 more drinks after the first, and amount drunk provided reliable evidence of potentiated aversion to visual cues with a greater magnitude of potentiation shown following the 0.2% injection than the 0.5% injection. In testing with clear vinegar, the "9-drink" latency measure and amount drunk yielded reliable evidence of taste aversion, with greater aversion shown following the 0.5% injection than the 0.2% injection. Findings are discussed in terms of associative and taste primacy views of potentiation effects.

Animals↗
PubMed1986

Psychological aspects of nutrition and cancer.

Cancer and the various treatments employed to combat this disease have an impact on food intake that is psychologic in nature. These psychologic consequences include behavioral responses such as learned food aversions, changes in food preferences, and anticipatory nausea and vomiting. In a second cluster of psychologic consequences are the emotional responses of anxiety and depression. A third type of psychologic consequence is perceptual in nature and is most commonly represented by changes in palatability of foods. A fourth psychologic aspect of food intake and cancer includes attitudinal responses, wherein social, religious, cultural, and other values related to food may change as a consequence of the disease. Studies are needed in this area. Approaches to nutritional care that address the psychologic impact of cancer are described. As a means of maintaining adequate nutritional status, artificial feeding routes may create psychologic problems. In general, cancer and its treatment can exert a negative impact on quality of life. Finally, the ethics of feeding are discussed in terms of care giving versus alimentation.

Antineoplastic Agents↗
PubMed2004

The functions of the orbitofrontal cortex.

The orbitofrontal cortex contains the secondary taste cortex, in which the reward value of taste is represented. It also contains the secondary and tertiary olfactory cortical areas, in which information about the identity and also about the reward value of odours is represented. The orbitofrontal cortex also receives information about the sight of objects from the temporal lobe cortical visual areas, and neurons in it learn and reverse the visual stimulus to which they respond when the association of the visual stimulus with a primary reinforcing stimulus (such as taste) is reversed. This is an example of stimulus-reinforcement association learning, and is a type of stimulus-stimulus association learning. More generally, the stimulus might be a visual or olfactory stimulus, and the primary (unlearned) positive or negative reinforcer a taste or touch. A somatosensory input is revealed by neurons that respond to the texture of food in the mouth, including a population that responds to the mouth feel of fat. In complementary neuroimaging studies in humans, it is being found that areas of the orbitofrontal cortex are activated by pleasant touch, by painful touch, by taste, by smell, and by more abstract reinforcers such as winning or losing money. Damage to the orbitofrontal cortex can impair the learning and reversal of stimulus-reinforcement associations, and thus the correction of behavioural responses when there are no longer appropriate because previous reinforcement contingencies change. The information which reaches the orbitofrontal cortex for these functions includes information about faces, and damage to the orbitofrontal cortex can impair face (and voice) expression identification. This evidence thus shows that the orbitofrontal cortex is involved in decoding and representing some primary reinforcers such as taste and touch; in learning and reversing associations of visual and other stimuli to these primary reinforcers; and in controlling and correcting reward-related and punishment-related behavior, and thus in emotion. The approach described here is aimed at providing a fundamental understanding of how the orbitofrontal cortex actually functions, and thus in how it is involved in motivational behavior such as feeding and drinking, in emotional behavior, and in social behavior.

Animals↗
PubMed2002

Protons at the gate: DEG/ENaC ion channels help us feel and remember.

The DEG/ENaC ion channel family contributes to channels of striking functional diversity. Neuronally expressed family members include the C. elegans degenerins that mediate touch and are thought to be mechanically gated, and the mammalian ASICs, which are gated by protons. ASICs affect a range of sensory functions that includes perception of gentle touch, harsh touch, heat, sour taste, and pain. Family member ASIC1 is now implicated in long-term potentiation, suggesting that minute fluxes in synaptic pH may activate ASICs to enhance learning.

Animals↗
PubMed2003

Temporal prediction errors in a passive learning task activate human striatum.

Functional MRI experiments in human subjects strongly suggest that the striatum participates in processing information about the predictability of rewarding stimuli. However, stimuli can be unpredictable in character (what stimulus arrives next), unpredictable in time (when the stimulus arrives), and unpredictable in amount (how much arrives). These variables have not been dissociated in previous imaging work in humans, thus conflating possible interpretations of the kinds of expectation errors driving the measured brain responses. Using a passive conditioning task and fMRI in human subjects, we show that positive and negative prediction errors in reward delivery time correlate with BOLD changes in human striatum, with the strongest activation lateralized to the left putamen. For the negative prediction error, the brain response was elicited by expectations only and not by stimuli presented directly; that is, we measured the brain response to nothing delivered (juice expected but not delivered) contrasted with nothing delivered (nothing expected).

Adult↗
PubMed2001

Sweetness intensity in low-carbonated beverages.

The carbonation perception and sweetness perception were investigated under the presence of low level of carbondioxide less than 1.0 gas volume. Carbonation perception decreased linearly as carbonation level decreased. Sweetness perception showed inconsistency by means of evaluation methods: Triangle difference test led the result showing carbonation became a hindrance for sweetness perception. However, the measurement for the sweetness degree expressed by panellists in four categories 'not sweet', 'perhaps sweet', 'probably sweet' and 'definitely sweet', and the measurement for the points of subjective equality revealed that carbonation had no influence on sweetness perception. Commercially produced beverages whose irritation stimuli were stronger showed almost the same sweetness intensities (= perceived concentration of sucrose/actual concentration of sucrose) at approximately 0.7 regardless of various flavours. A weaker stimulus beverage, without strong flavour, showed higher sweetness intensity at 0.9. Some weaker stimuli beverages, which contained strong lemon flavour and soluble fibre, showed less sweetness intensities of 0.62-0.68 than the high-stimuli products.

Adult↗
PubMed1997

Perceptual and imaginary mixtures in chemosensation.

D. Algom and W.S. Cain (1991) reported similar interaction patterns for perceived and imaginary mixtures of odorants. However, their experimental design did not allow sensitive statistical testing to demonstrate differences between conditions. Three experiments on 16 mixtures of sucrose-citric acid mixtures yielded significantly different interaction pattern for perceived and imaginary mixtures. Inconsistencies in the degrees of suppression in the imaginary condition suggested that participants did not base their responses on the inspection of a mental image but on incomplete implicit or explicit knowledge of sensory interactions. Participants knew the phenomenon of mixture suppression and knew that its effects were level dependent, but they were unable to predict the exact intensity of a mixture on the basis of the intensities of its unmixed components.

Citric Acid↗
PubMed1978

Novel taste facilitation of the association of visual cues with toxicosis in rats.

The present experiments examined the conditions under which rats rapidly learn to avoid ingesting visually distinctive food objects associated with toxicosis. It was found that the presence of a novel taste associated with a visually distinctive food object faciliated acquisition of visual-cue-toxicosis associations. Further experiments failed to support either higher order conditioning or sensory preconditioning models of this phenomenon. The results are discussed in terms of species' differences in the conditions under which attention is directed to visual cues associated with ingesta. The implications of these findings for the existence of visual aposomatisms (warning colors) in naturally occurring toxic species are also examined.

Animals↗
PubMed1979

Sensory pleasure.

In response to a stimulus, a sensation is tridimensional: qualitative, quantitative, and affective. The affective part of sensation, pleasure or displeasure, depends on the qualities of the stimulus. Within a narrow range of intensity, chemical, thermal, and mechanical stimuli are able to arouse pleasure. In addition, pleasure depends on the internal state of the subject. This is easily observed in the case of temperature: pleasure is aroused by a warm stimulus in a hypothermic subject and by a cold stimulus in a hyperthermic subject. This property of a given stimulus to arouse pleasure or displeasure according to the internal state of the subject is termed alliethesia. Alliesthesia is also produced by chemical and mechanical stimuli. Acquired preferences or aversions for alimentary stimuli represent a case of alliesthesia. In the same way, the capacity of any indifferent stimulus to become rewarding, or punishing, by association with some reward or punishment, is also a case of alliethesia. In all cases, pleasure is a sign of a stimulus useful to the subject; displeasure a sign of danger. Usefulness and danger are judged by the central nervous system with reference to homeostasis and the set point of the implied regulation. Pleasure and displeasure thus appear to motivate useful behaviors.

Animals↗
PubMed2002

Temporal perception of sweetness by adults and children using computerized time-intensity measures.

There is a general paucity of knowledge of the cognitive and perceptual abilities of children to successfully undertake chemosensory-related tasks. An example is that there are no reports of temporal perception by children in time-intensity tasks, or how their responses in these tasks compare with those of adults. The latter paradigm has the potential to reveal differences that may occur during a normal eating or drinking episode that cannot be detected with single response measures. To address this shortcoming, the present study uses a computerized time-intensity method to compare the responses of adults and 8- to 9-year-olds in several measures of sweetness with three different types of stimuli. The results show that the children gave higher estimates than adults of the maximum sweetness of sucrose in water, orange drink and custard and recorded shorter sweetness durations with orange drink and custard. Both age groups, however, responded similarly to changes in concentration and the volume of stimuli with all three sensory measures. Overall, the consistency of the data from the children and the variability, which was similar to that of the adults, indicate that the tasks involved in the time-intensity paradigm were within the cognitive ability of the children. Nevertheless, further studies are needed to determine the basis of the differences found.

Adult↗