C. Perez et al., INCREASED FLAVOR ACCEPTANCE AND PREFERENCE CONDITIONED BY THE POSTINGESTIVE ACTIONS OF GLUCOSE, Physiology & behavior, 64(4), 1998, pp. 483-492
In Experiment 1, rats were given daily 2-h access to chow and water an
d 20-h access to flavored solutions (cherry or grape). On alternate da
ys, one flavor (CS+) was paired with intragastric infusions of 16% glu
cose and another flavor (CS-) with IG water. In subsequent choice test
s, the rats strongly preferred (95%) the CS+ to the CS-. CS+ intake al
so greatly exceeded CS- intake during one-bottle training sessions (71
vs. 18 g/20 h). This increased acceptance was due to both increased b
out size and number. When CS+ was paired with IG water (extinction tes
t), CS+ bout size declined to CS-levels, while CS+ bout number and tot
al intake remained elevated. In Experiment 2, rats trained with sucros
e octa acetate and citric acid solutions also showed increased CS+ acc
eptance and preference in one- and two-bottle tests, respectively. The
rats also consumed more CS+ than CS- during short-term (30 min/day) o
ne-bottle tests and intraoral intake tests under both deprived and ad
lib. feeding conditions. These results demonstrate that the postingest
ive actions of glucose can condition substantial increases in flavor a
cceptance as well as flavor preference. (C) 1998 Elsevier Science Inc.