Conditioned flavor preference learning by intragastric administration of l-glutamate in rats

@article{Uematsu2009ConditionedFP,
  title={Conditioned flavor preference learning by intragastric administration of l-glutamate in rats},
  author={Akira Uematsu and Tomokazu Tsurugizawa and Takashi Kondoh and Kunio Torii},
  journal={Neuroscience Letters},
  year={2009},
  volume={451},
  pages={190-193}
}

Flavor preferences conditioned by post-oral infusion of monosodium glutamate in rats

Flavor preferences conditioned by intragastric monosodium glutamate in mice.

Findings extend recent studies demonstrating postoral MSG conditioning in rats by infusing 400mM MSG intragastrically to C57BL/6 mice as they consumed a conditioned stimulus (CS+) flavor, which resulted in the mice expressing a preference for oral MSG in an initial choice test with water.

Brain–gut communication via vagus nerve modulates conditioned flavor preference

The results indicate that the abdominal vagus nerve is necessary for acquiring preference and that the lateral hypothalamus and limbic system could be key areas for integrating the information on gut glutamate and oronasal stimuli.

Flavor Preferences Conditioned by Dietary Glutamate.

Methods for testing responses to the prototypical umami substance monosodium glutamate (MSG) in rodents are described and some findings suggest that postoral glutamate effects may enhance food preferences in humans, but this requires further study.

Flavor Preferences Conditioned by Dietary Glutamate 1 – 3

Methods for testing responses to the prototypical umami substance monosodium glutamate (MSG) in rodents are described and some findings suggest that postoral glutamate effects may enhance food preferences in humans, but this requires further study.

Flavor preferences conditioned by oral monosodium glutamate in mice.

Data indicate that the postoral effects of MSG can modulate responses to its own and MSG-paired flavors, suggesting that it could produce preferences for associated flavors.

Dried bonito dashi: a preferred fish broth without postoral reward actions in mice.

The present experiments examined the ability of dashi to serve as an oral and/or postoral rewarding stimulus for conditioned flavor preferences in mice and showed that taste-impaired Trpm5 knockout mice did not learn to prefer dashi after exposure to it, in contrast to previous findings with the umami prototype monosodium glutamate.

MSG intake and preference in mice are influenced by prior testing experience

The effects of intragastric infusion of umami solutions on amygdalar and lateral hypothalamic neurons in rats

The present results provide the first neurophysiological evidence that amygdalar and LH neurons process glutamate signals from the gut, suggesting that vagotomy impaired the coding of the postingestive consequences of the MSG solution in the amygdala and LH, which are unique for glutamate.
...

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The results show that the preference and aversion for MSG are determined by genetic factors, as well as vagus nerve function, and that the aversion to high MSG concentrations is reduced by the presence of other glucogenic amino acids and sugars.

Intake of umami-tasting solutions by mice: a genetic analysis.

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