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Assessment of Social Transmission of Food Preferences Behaviors
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Memory-dependent effects on palatability in mice.

Joseph M Austen1, Jasmin A Strickland1, David J Sanderson1

  • 1Department of Psychology, Durham University, Science Site, South Road, Durham DH1 3LE, UK.

Physiology & Behavior
|September 11, 2016
PubMed
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Prior experience significantly influences how palatable foods taste. Memory and familiarity, not just sweetness, shape our perception of flavour hedonic value in mice.

Area of Science:

  • Neuroscience
  • Animal Behavior
  • Sensory Science

Background:

  • Palatability, or the hedonic value of food, is influenced by both intrinsic food properties and prior experiences.
  • Memory and associative learning are hypothesized to play a role in modulating food preferences.

Purpose of the Study:

  • To investigate how memory-based experiences, specifically negative contrast and flavour habituation, affect the palatability of substances in mice.
  • To determine if these experiential factors alter licking microstructure and consumption patterns.

Main Methods:

  • Utilized a microstructure analysis of licking behavior in mice, focusing on lick cluster size as a measure of palatability.
  • Employed a successive negative contrast procedure, shifting mice between high and low sucrose concentrations.
Keywords:
HabituationLearningMemoryMiceNegative contrastNeophobiaPalatability

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  • Investigated flavour habituation by exposing mice to familiar versus novel flavors paired with sucrose.

    • Main Results:

    • Lick cluster size increased with sucrose concentration, while consumption followed an inverted U-shaped curve.
    • Mice exposed to a high-to-low sucrose concentration shift exhibited smaller lick clusters, indicating reduced palatability.
    • Familiar flavors elicited larger lick clusters compared to novel flavors, demonstrating a habituation effect.
    • Neither procedure significantly altered overall consumption levels.

    Conclusions:

    • Prior experience, through mechanisms like negative contrast and flavour habituation, can significantly alter the perceived palatability of a substance.
    • Palatability is not solely determined by a substance's inherent properties but is dynamically modulated by memory, expectation, and familiarity.
    • Licking microstructure, specifically lick cluster size, serves as a sensitive indicator of these memory-driven changes in hedonic value.