Brief Exposures to the Taste of Ethanol (EtOH) and Quinine Promote Subsequent Acceptance of EtOH in a Paradigm that Minimizes Postingestive Consequences

Background Aversion to the orosensory properties of concentrated ethanol (EtOH) solutions is often cited as a primary barrier to initiation of drinking and may contribute to abstention. These aversive properties include gustatory processes which encompass both bitter‐like taste qualities and trigemi...

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Veröffentlicht in:Alcoholism, clinical and experimental research clinical and experimental research, 2018-03, Vol.42 (3), p.589-602
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description Background Aversion to the orosensory properties of concentrated ethanol (EtOH) solutions is often cited as a primary barrier to initiation of drinking and may contribute to abstention. These aversive properties include gustatory processes which encompass both bitter‐like taste qualities and trigeminal‐mediated irritation. Chronic intermittent EtOH access (CIA) results in substantial and persistent increases in EtOH consumption, but the degree to which this facilitation involves sensory responding to EtOH and other bitter stimuli is currently undetermined. Methods Long‐Evans rats were given brief‐access licking tests designed to examine the immediate, taste‐guided assessment of the palatability of EtOH and quinine solutions. Rats were assessed once in a naïve state and again following previous brief‐access exposure, or following 4 weeks of CIA. The relationship between the sensitivity to the aversive orosensory properties of EtOH and quinine following EtOH access and the impact of antecedent quinine exposure on the acceptance of EtOH were determined in 2 parallel studies. Results Both brief access to EtOH and 4‐week CIA resulted in substantial rightward shifts in the concentration–response function of brief‐access EtOH licking, indicating that EtOH exposure increased acceptance of the taste of EtOH. The initial sensitivity to the aversive orosensory properties of EtOH and quinine was positively correlated in naïve rats, such that rats that were initially more accepting of quinine were also more accepting of EtOH. Rats that sampled quinine immediately prior to tasting EtOH exhibited successive positive contrast in that they were more accepting of highly concentrated EtOH, relative to a water‐control group. Conclusions Increased EtOH acceptance following exposure is, at least in part, facilitated by a decrease in its aversive sensory properties. Both long‐ and short‐term access increase the palatability of the taste of EtOH in brief‐access licking tests. Moreover, the sensitivity to the bitterness of quinine was predictive of acceptance of EtOH indicating some commonality in the sensory mechanisms that mediate the initial acceptance of the 2 stimuli. Accordingly, immediate prior exposure to quinine results in increased acceptance of EtOH, suggesting that successive positive contrast between oral stimuli may contribute to increased alcohol consumption. Repeated presentations of ethanol increased the acceptance of its taste. Exposure to ethanol in a brief‐acce
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These aversive properties include gustatory processes which encompass both bitter‐like taste qualities and trigeminal‐mediated irritation. Chronic intermittent EtOH access (CIA) results in substantial and persistent increases in EtOH consumption, but the degree to which this facilitation involves sensory responding to EtOH and other bitter stimuli is currently undetermined. Methods Long‐Evans rats were given brief‐access licking tests designed to examine the immediate, taste‐guided assessment of the palatability of EtOH and quinine solutions. Rats were assessed once in a naïve state and again following previous brief‐access exposure, or following 4 weeks of CIA. The relationship between the sensitivity to the aversive orosensory properties of EtOH and quinine following EtOH access and the impact of antecedent quinine exposure on the acceptance of EtOH were determined in 2 parallel studies. Results Both brief access to EtOH and 4‐week CIA resulted in substantial rightward shifts in the concentration–response function of brief‐access EtOH licking, indicating that EtOH exposure increased acceptance of the taste of EtOH. The initial sensitivity to the aversive orosensory properties of EtOH and quinine was positively correlated in naïve rats, such that rats that were initially more accepting of quinine were also more accepting of EtOH. Rats that sampled quinine immediately prior to tasting EtOH exhibited successive positive contrast in that they were more accepting of highly concentrated EtOH, relative to a water‐control group. Conclusions Increased EtOH acceptance following exposure is, at least in part, facilitated by a decrease in its aversive sensory properties. Both long‐ and short‐term access increase the palatability of the taste of EtOH in brief‐access licking tests. Moreover, the sensitivity to the bitterness of quinine was predictive of acceptance of EtOH indicating some commonality in the sensory mechanisms that mediate the initial acceptance of the 2 stimuli. Accordingly, immediate prior exposure to quinine results in increased acceptance of EtOH, suggesting that successive positive contrast between oral stimuli may contribute to increased alcohol consumption. Repeated presentations of ethanol increased the acceptance of its taste. Exposure to ethanol in a brief‐access licking paradigm, designed to minimize any postingestive consequences, resulted in a lateral shift in the concentration response function of randomly presented ethanol concentrations. More extensive ethanol consumption in a chronic‐intermittent access paradigm resulted in an even larger shift in the acceptance of the taste of ethanol. The increase in taste acceptance following brief‐access exposure robustly increased free‐access ethanol consumption, relative to naïve rats.</description><identifier>ISSN: 0145-6008</identifier><identifier>EISSN: 1530-0277</identifier><identifier>DOI: 10.1111/acer.13581</identifier><identifier>PMID: 29240979</identifier><language>eng</language><publisher>England: Wiley Subscription Services, Inc</publisher><subject>Alcohol ; Alcohol use ; Alcoholic beverages ; Aversion ; Bitter ; Bitter taste ; Bitterness ; Commonality ; Contrast ; Drinking behavior ; Ethanol ; Exposure ; Irritation ; Palatability ; Quinine ; Rats ; Sensitivity ; Sensory properties ; Taste</subject><ispartof>Alcoholism, clinical and experimental research, 2018-03, Vol.42 (3), p.589-602</ispartof><rights>Copyright © 2017 by the Research Society on Alcoholism</rights><rights>Copyright © 2017 by the Research Society on Alcoholism.</rights><rights>2018 Research Society on Alcoholism</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3931-a69b3b50d42366acd1efd49cf59a4c674de62556e380e9a0eb36ae7fe2f6ee0a3</citedby><cites>FETCH-LOGICAL-c3931-a69b3b50d42366acd1efd49cf59a4c674de62556e380e9a0eb36ae7fe2f6ee0a3</cites><orcidid>0000-0003-3936-1885</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Facer.13581$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Facer.13581$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27922,27923,45572,45573</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29240979$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Loney, Gregory C.</creatorcontrib><creatorcontrib>Meyer, Paul J.</creatorcontrib><title>Brief Exposures to the Taste of Ethanol (EtOH) and Quinine Promote Subsequent Acceptance of EtOH in a Paradigm that Minimizes Postingestive Consequences</title><title>Alcoholism, clinical and experimental research</title><addtitle>Alcohol Clin Exp Res</addtitle><description>Background Aversion to the orosensory properties of concentrated ethanol (EtOH) solutions is often cited as a primary barrier to initiation of drinking and may contribute to abstention. These aversive properties include gustatory processes which encompass both bitter‐like taste qualities and trigeminal‐mediated irritation. Chronic intermittent EtOH access (CIA) results in substantial and persistent increases in EtOH consumption, but the degree to which this facilitation involves sensory responding to EtOH and other bitter stimuli is currently undetermined. Methods Long‐Evans rats were given brief‐access licking tests designed to examine the immediate, taste‐guided assessment of the palatability of EtOH and quinine solutions. Rats were assessed once in a naïve state and again following previous brief‐access exposure, or following 4 weeks of CIA. The relationship between the sensitivity to the aversive orosensory properties of EtOH and quinine following EtOH access and the impact of antecedent quinine exposure on the acceptance of EtOH were determined in 2 parallel studies. Results Both brief access to EtOH and 4‐week CIA resulted in substantial rightward shifts in the concentration–response function of brief‐access EtOH licking, indicating that EtOH exposure increased acceptance of the taste of EtOH. The initial sensitivity to the aversive orosensory properties of EtOH and quinine was positively correlated in naïve rats, such that rats that were initially more accepting of quinine were also more accepting of EtOH. Rats that sampled quinine immediately prior to tasting EtOH exhibited successive positive contrast in that they were more accepting of highly concentrated EtOH, relative to a water‐control group. Conclusions Increased EtOH acceptance following exposure is, at least in part, facilitated by a decrease in its aversive sensory properties. Both long‐ and short‐term access increase the palatability of the taste of EtOH in brief‐access licking tests. Moreover, the sensitivity to the bitterness of quinine was predictive of acceptance of EtOH indicating some commonality in the sensory mechanisms that mediate the initial acceptance of the 2 stimuli. Accordingly, immediate prior exposure to quinine results in increased acceptance of EtOH, suggesting that successive positive contrast between oral stimuli may contribute to increased alcohol consumption. Repeated presentations of ethanol increased the acceptance of its taste. Exposure to ethanol in a brief‐access licking paradigm, designed to minimize any postingestive consequences, resulted in a lateral shift in the concentration response function of randomly presented ethanol concentrations. More extensive ethanol consumption in a chronic‐intermittent access paradigm resulted in an even larger shift in the acceptance of the taste of ethanol. The increase in taste acceptance following brief‐access exposure robustly increased free‐access ethanol consumption, relative to naïve rats.</description><subject>Alcohol</subject><subject>Alcohol use</subject><subject>Alcoholic beverages</subject><subject>Aversion</subject><subject>Bitter</subject><subject>Bitter taste</subject><subject>Bitterness</subject><subject>Commonality</subject><subject>Contrast</subject><subject>Drinking behavior</subject><subject>Ethanol</subject><subject>Exposure</subject><subject>Irritation</subject><subject>Palatability</subject><subject>Quinine</subject><subject>Rats</subject><subject>Sensitivity</subject><subject>Sensory properties</subject><subject>Taste</subject><issn>0145-6008</issn><issn>1530-0277</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kcFu1DAQhi1ERZfChQdAlriUSil2HDvxcVkt3UpFu0A5W44zaV0l9mI7QHkSHheXLBw44MP4MN98M9KP0AtKzml-b7SBcE4Zb-gjtKCckYKUdf0YLQiteCEIaY7R0xjvCCFVI8QTdFzKsiKylgv0822w0OP1972PU4CIk8fpFvC1jgmwz510q50f8Ok6bTevsXYd_jBZZx3gXfCjz9SnqY3wZQKX8NIY2CftzGF2u8HWYY13OujO3ozZrRN-n-dH-yNv2_mYrLuBXL8CXnk3iwzEZ-io10OE54f_BH1-t75ebYqr7cXlanlVGCYZLbSQLWs56aqSCaFNR6HvKml6LnVlRF11IErOBbCGgNQEWiY01D2UvQAgmp2g09m7Dz6vjkmNNhoYBu3AT1FRWdd1IzivM_rqH_TOT8Hl61RJiKSUCV5m6mymTPAxBujVPthRh3tFiXrISz3kpX7nleGXB-XUjtD9Rf8ElAE6A9_sAPf_Uanlav1xlv4CBLWhPQ</recordid><startdate>201803</startdate><enddate>201803</enddate><creator>Loney, Gregory C.</creator><creator>Meyer, Paul J.</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7TK</scope><scope>K7.</scope><scope>K9.</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-3936-1885</orcidid></search><sort><creationdate>201803</creationdate><title>Brief Exposures to the Taste of Ethanol (EtOH) and Quinine Promote Subsequent Acceptance of EtOH in a Paradigm that Minimizes Postingestive Consequences</title><author>Loney, Gregory C. ; Meyer, Paul J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3931-a69b3b50d42366acd1efd49cf59a4c674de62556e380e9a0eb36ae7fe2f6ee0a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Alcohol</topic><topic>Alcohol use</topic><topic>Alcoholic beverages</topic><topic>Aversion</topic><topic>Bitter</topic><topic>Bitter taste</topic><topic>Bitterness</topic><topic>Commonality</topic><topic>Contrast</topic><topic>Drinking behavior</topic><topic>Ethanol</topic><topic>Exposure</topic><topic>Irritation</topic><topic>Palatability</topic><topic>Quinine</topic><topic>Rats</topic><topic>Sensitivity</topic><topic>Sensory properties</topic><topic>Taste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Loney, Gregory C.</creatorcontrib><creatorcontrib>Meyer, Paul J.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Neurosciences Abstracts</collection><collection>ProQuest Criminal Justice (Alumni)</collection><collection>ProQuest Health &amp; Medical Complete (Alumni)</collection><collection>MEDLINE - Academic</collection><jtitle>Alcoholism, clinical and experimental research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Loney, Gregory C.</au><au>Meyer, Paul J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Brief Exposures to the Taste of Ethanol (EtOH) and Quinine Promote Subsequent Acceptance of EtOH in a Paradigm that Minimizes Postingestive Consequences</atitle><jtitle>Alcoholism, clinical and experimental research</jtitle><addtitle>Alcohol Clin Exp Res</addtitle><date>2018-03</date><risdate>2018</risdate><volume>42</volume><issue>3</issue><spage>589</spage><epage>602</epage><pages>589-602</pages><issn>0145-6008</issn><eissn>1530-0277</eissn><abstract>Background Aversion to the orosensory properties of concentrated ethanol (EtOH) solutions is often cited as a primary barrier to initiation of drinking and may contribute to abstention. These aversive properties include gustatory processes which encompass both bitter‐like taste qualities and trigeminal‐mediated irritation. Chronic intermittent EtOH access (CIA) results in substantial and persistent increases in EtOH consumption, but the degree to which this facilitation involves sensory responding to EtOH and other bitter stimuli is currently undetermined. Methods Long‐Evans rats were given brief‐access licking tests designed to examine the immediate, taste‐guided assessment of the palatability of EtOH and quinine solutions. Rats were assessed once in a naïve state and again following previous brief‐access exposure, or following 4 weeks of CIA. The relationship between the sensitivity to the aversive orosensory properties of EtOH and quinine following EtOH access and the impact of antecedent quinine exposure on the acceptance of EtOH were determined in 2 parallel studies. Results Both brief access to EtOH and 4‐week CIA resulted in substantial rightward shifts in the concentration–response function of brief‐access EtOH licking, indicating that EtOH exposure increased acceptance of the taste of EtOH. The initial sensitivity to the aversive orosensory properties of EtOH and quinine was positively correlated in naïve rats, such that rats that were initially more accepting of quinine were also more accepting of EtOH. Rats that sampled quinine immediately prior to tasting EtOH exhibited successive positive contrast in that they were more accepting of highly concentrated EtOH, relative to a water‐control group. Conclusions Increased EtOH acceptance following exposure is, at least in part, facilitated by a decrease in its aversive sensory properties. Both long‐ and short‐term access increase the palatability of the taste of EtOH in brief‐access licking tests. Moreover, the sensitivity to the bitterness of quinine was predictive of acceptance of EtOH indicating some commonality in the sensory mechanisms that mediate the initial acceptance of the 2 stimuli. Accordingly, immediate prior exposure to quinine results in increased acceptance of EtOH, suggesting that successive positive contrast between oral stimuli may contribute to increased alcohol consumption. Repeated presentations of ethanol increased the acceptance of its taste. Exposure to ethanol in a brief‐access licking paradigm, designed to minimize any postingestive consequences, resulted in a lateral shift in the concentration response function of randomly presented ethanol concentrations. More extensive ethanol consumption in a chronic‐intermittent access paradigm resulted in an even larger shift in the acceptance of the taste of ethanol. The increase in taste acceptance following brief‐access exposure robustly increased free‐access ethanol consumption, relative to naïve rats.</abstract><cop>England</cop><pub>Wiley Subscription Services, Inc</pub><pmid>29240979</pmid><doi>10.1111/acer.13581</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0003-3936-1885</orcidid><oa>free_for_read</oa></addata></record>
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source Wiley Online Library - AutoHoldings Journals; Journals@Ovid Complete
subjects Alcohol
Alcohol use
Alcoholic beverages
Aversion
Bitter
Bitter taste
Bitterness
Commonality
Contrast
Drinking behavior
Ethanol
Exposure
Irritation
Palatability
Quinine
Rats
Sensitivity
Sensory properties
Taste
title Brief Exposures to the Taste of Ethanol (EtOH) and Quinine Promote Subsequent Acceptance of EtOH in a Paradigm that Minimizes Postingestive Consequences
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