Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Conditioned Taste Aversion01:14

Conditioned Taste Aversion

1.1K
Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
1.1K
The Physiology of Taste01:24

The Physiology of Taste

8.0K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
8.0K
Taste Buds and Receptors01:20

Taste Buds and Receptors

5.5K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
5.5K
Gustation01:43

Gustation

52.7K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
52.7K
Avoidance Learning and Learned Helplessness01:14

Avoidance Learning and Learned Helplessness

2.7K
Avoidance learning and learned helplessness are critical concepts in understanding behavioral responses to negative stimuli.
Avoidance learning occurs when an organism learns that a specific behavior can prevent an unpleasant outcome. For example, a student who receives a bad grade may start studying harder to avoid future poor grades. This behavior persists even when the negative outcome is no longer present. Avoidance learning is powerful because it maintains behavior in the absence of the...
2.7K
Glucose Transporters01:27

Glucose Transporters

27.7K
Glucose transporters facilitate the transport of glucose across the cell membrane. In addition to glucose, some glucose transporters can also aid the movement of other hexoses such as fructose, mannose, and galactose.
Facilitated diffusion-glucose transporters (GLUTs) are encoded by the solute-linked carrier (SLC) family 2, subfamily A gene family, or SLC2A. The 14 GLUT protein members are distributed into three classes:
27.7K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Changes in Palatability Processing across the Estrous Cycle Are Modulated by Hypothalamic Estradiol Signaling.

eNeuro·2026
Same author

Individual Taste Preferences Predict Cortical Taste Dynamics but Are Modified by Experience.

bioRxiv : the preprint server for biology·2025
Same author

Benign Taste Experience Enhances Cortical Response Reliability during Aversion Conditioning Towards a Novel Taste.

bioRxiv : the preprint server for biology·2025
Same author

Gustatory cortex: Taste coding and decision making in one.

Current biology : CB·2024
Same author

Changes in taste palatability across the estrous cycle are modulated by hypothalamic estradiol signaling.

bioRxiv : the preprint server for biology·2024
Same author

Expression of c-Fos following voluntary ingestion of a novel or familiar taste in rats.

Brain research·2022
Same journal

Post-weaning social isolation increases reward-seeking behavior in mice.

Physiology & behavior·2026
Same journal

DHEA model of PCOS selectively alters reproductive but not metabolic or behavioral phenotypes in female Long-Evans rats.

Physiology & behavior·2026
Same journal

Importance of Apparatus Scaling in Novel Object Recognition for Juvenile and Adult Rats.

Physiology & behavior·2026
Same journal

Chronic activity-based anorexia alters food intake microstructure in a time-dependent manner in female rats.

Physiology & behavior·2026
Same journal

Apelin receptor antagonist (ML221) facilitates memory reconsolidation in novel object recognition task.

Physiology & behavior·2026
Same journal

Are humans adapted to the world they have developed?

Physiology & behavior·2026
See all related articles

Related Experiment Video

Updated: Feb 24, 2026

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants
05:55

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants

Published on: April 30, 2016

7.7K

Lactose malabsorption and taste aversion learning.

Joe Arthurs1, Jian-You Lin1, Roberto Ocampo1

  • 1Department of Psychology, University of Illinois at Chicago, United States.

Physiology & Behavior
|August 16, 2017
PubMed
Summary
This summary is machine-generated.

Gastrointestinal pain from lactose malabsorption causes conditioned taste aversion (CTA), not taste avoidance learning (TAL). This suggests CTA broadly defends against foods with negative post-ingestive effects.

Keywords:
Conditioned taste aversionLactoseLick pattern analysisPalatabilityTaste avoidance learning

More Related Videos

Appetitive Associative Olfactory Learning in Drosophila Larvae
09:22

Appetitive Associative Olfactory Learning in Drosophila Larvae

Published on: February 18, 2013

19.8K
Measuring Lactase Enzymatic Activity in the Teaching Lab
04:41

Measuring Lactase Enzymatic Activity in the Teaching Lab

Published on: August 6, 2018

117.0K

Related Experiment Videos

Last Updated: Feb 24, 2026

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants
05:55

How to Create Conditioned Taste Aversion for Grazing Ground Covers in Woody Crops with Small Ruminants

Published on: April 30, 2016

7.7K
Appetitive Associative Olfactory Learning in Drosophila Larvae
09:22

Appetitive Associative Olfactory Learning in Drosophila Larvae

Published on: February 18, 2013

19.8K
Measuring Lactase Enzymatic Activity in the Teaching Lab
04:41

Measuring Lactase Enzymatic Activity in the Teaching Lab

Published on: August 6, 2018

117.0K

Area of Science:

  • Neuroscience
  • Behavioral Science
  • Physiology

Background:

  • Food intake is regulated by defense mechanisms like conditioned taste aversion (CTA) and taste avoidance learning (TAL).
  • A debate exists regarding which aversive stimuli trigger CTA versus TAL, impacting understanding of feeding behavior.
  • CTA is linked to decreased palatability, while TAL affects intake without altering palatability.

Purpose of the Study:

  • To determine if lactose, causing gastrointestinal pain, induces CTA or TAL in rats.
  • To investigate the defense mechanisms against food with aversive post-ingestive consequences.

Main Methods:

  • Rats were exposed to saccharin paired with intragastric lactose infusions.
  • Lick pattern analysis was used to measure both food intake and palatability (lick cluster size, initial lick rate).

Main Results:

  • Pairing saccharin with lactose suppressed both intake and palatability.
  • This suppression pattern is characteristic of CTA.

Conclusions:

  • Gastrointestinal pain from lactose malabsorption elicits CTA, contradicting previous suggestions of TAL.
  • The findings support a broad role for CTA in defending against foods with adverse post-ingestive effects.