Abstract:
The study of taste aversions evolved from watching animals eat something, become ill, and subsequently not eating that substance again. Logically, if the animal is able to associate a certain odor with the substance which caused the illness, it is less likely to begin consuming it. If the odor, which is considered a weak cue compared to taste, becomes a stronger cue because of its association with taste, the odor is said to be potentiated. If odor can be potentiated, perhaps a second, weaker flavor can be potentiated. Next, if taste is a good potentiating stimulus, perhaps stimuli not directly associated with consumption can be potentiated to be aversive. Finally, ifvarious stimuli can be aversive through potentiation, perhaps consummatory behaviors are not the only behaviors that can be affected. The present study explored the potentiating effects of taste aversion conditioning on consummatory and locomotor behaviors. Twenty-seven male Holtzman rats were divided into one of three groups for conditioning and testing. During conditioning, Group WAT was given tap water, whereas Group SAC was given saccharin flavored water (SAC), and Group MIX was given saccharin and denatonium saccharide (DEN) flavored water. All three groups received LiCI to induce malaise. Results indicated the ability of DEN to potentiate the effects of SAC aversion conditioning. More specifically, Group MIX displayed significant drinking decrements beyond those of Group SAC. Moreover, the presence of DEN on conditioning potentiated the decrement in locomotor behavior. Group MIX displayed significantly longer latencies and significantly more stops and retraces during testing than Group SAC. Results from the present experiment might be helpful in disrupting harmful consummatory behaviors in people with eating disorders or people who suffer medically induced eating problems.
