Mice previously exposed to cyclophosphamide in the presence of saccharin-flavored water will show a decreased antibody response to challenge with sheep erythrocytes if simultaneously they are again given saccharin to drink. These mice also show conditioned taste aversion. Treatment of conditioned animals with chlorpromazine or amitriptyline after challenge with erythrocytes in the presence of saccharin reduced the degree of immunosuppression and, though to a lesser degree, the conditioned taste aversion.
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http://dx.doi.org/10.1016/0889-1591(89)90030-5 | DOI Listing |
Sensors (Basel)
January 2025
Laboratory of Sensors/Actuators and Energy Harvesting, National Institute for Research and Development in Electrical Engineering ICPE-CA, 030138 Bucharest, Romania.
The use of hydrogen as fuel presents many safety challenges due to its flammability and explosive nature, combined with its lack of color, taste, and odor. The purpose of this paper is to present an electrochemical sensor that can achieve rapid and accurate detection of hydrogen leakage. This paper presents both the component elements of the sensor, like sensing material, sensing element, and signal conditioning, as well as the electronic protection and signaling module of the critical concentrations of H.
View Article and Find Full Text PDFJ Neurosci
January 2025
Bowles Center for Alcohol Studies, University of North Carolina School of Medicine, Chapel Hill, NC, USA; Department of Pharmacology, University of North Carolina School of Medicine, Chapel Hill, NC, USA, 27599.
Blunted sensitivity to ethanol's aversive effects can increase motivation to consume ethanol; yet, the neurobiological circuits responsible for encoding these aversive properties are not fully understood. Plasticity in cells projecting from the anterior insular cortex (aIC) to the basolateral amygdala (BLA) is critical for taste aversion learning and retrieval, suggesting this circuit's potential involvement in modulating the aversive properties of ethanol. Here, we tested the hypothesis that GABAergic currents onto aIC-BLA projections would be facilitated as a consequence of retrieval of an ethanol-conditioned taste aversion (CTA).
View Article and Find Full Text PDFAddict Biol
January 2025
Department of Psychiatry and Psychotherapy, Charité - Universitätsmedizin Berlin, Berlin, Germany.
The ability of environmental cues to trigger alcohol-seeking behaviours is thought to facilitate problematic alcohol use. Individuals' tendency to attribute incentive salience to cues may increase the risk of addiction. We sought to study the relationship between incentive salience and alcohol addiction using non-preferring rats to model the heterogeneity of human alcohol consumption, investigating both males and females.
View Article and Find Full Text PDFBehav Brain Res
March 2025
Department of Psychology & Neuroscience, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, United States. Electronic address:
Affective processing is important for guiding behavior and its dysfunction can lead to several psychiatric illnesses, including depression and substance use disorders. Conditioned taste aversion (CTA) is used to study learned shifts in affect, and taste reactivity (TR) can effectively track the hedonic properties of appetitive and aversive tastants before and after CTA. While the infralimbic cortex (IL) and its projections to the nucleus accumbens (NAc) shell play a key role in learned negative affect, this role is unique to males.
View Article and Find Full Text PDFNeurophysiol Clin
December 2024
Centre des Sciences du Goût et de l'Alimentation (CSGA) - UMR CNRS 6265, INRAE 1324, University of Burgundy, L'institut Agro - 9E, Boulevard Jeanne d'Arc - 21000 DIJON, France; University Hospital of Dijon, Bourgogne - Department of Neurology - Clinical Neurophysiology - 14, rue Paul Gaffarel - 21000 DIJON, France. Electronic address:
Food pleasantness is largely based on the palatability of food and is linked to taste. Along with homeostatic and cognitive control, it forms part of the control of food intake (hedonic control), and does not only correspond to the pleasure that can be described of food intake. There are many factors that cause variations in eating pleasantness between individuals, such as age, sex, culture, co-morbidities, treatments, environmental factors or the specific characteristics of foods.
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