Sako Noritaka, Ohashi Ritsuko, Sakai Nobuyuki, Katsukawa Hideo, Sugimura Tadataka
Department of Oral Physiology, Asahi University School of Dentistry, 1851 Hozumi, Mizuho, Gifu 501-0296, Japan.
Physiol Behav. 2004 Oct 30;83(1):93-8. doi: 10.1016/j.physbeh.2004.07.016.
It is known that taste can act as a conditioned stimulus (CS) for conditioned food aversion. In the present study, in order to examine whether or not the temperature of drinking water can be a CS, we conducted behavioral experiments in Wistar rats. The following results were obtained: (1) The rats subjected to aversive conditioning to 5 or 40 degrees C distilled water could learn to avoid these CSs, but they did not avoid any taste stimuli. (2) The rats subjected to aversive conditioning to 5 or 40 degrees C 0.1 M sucrose developed a generalized avoidance to sucrose at any temperature. (3) When rats familiarized to 25 degrees C 5 mM saccharin-Na (Sacc) were subjected to aversive conditioning to 5 or 40 degrees C Sacc, they avoided the respective CS, but they did not generalize it to any other stimuli even if having the same temperature as the CS. (4) The rats which had undergone transection of the taste nerves (chorda tympani and glossopharyngeal nerves) could acquire the conditioned response to the temperature of the CS. These results suggest that rats can be conditioned to temperature aversion and that the taste nerves are not needed in the formation of this conditioning.
已知味觉可作为条件性食物厌恶的条件刺激（CS）。在本研究中，为了检验饮用水温度是否可成为一种条件刺激，我们在Wistar大鼠中进行了行为实验。获得了以下结果：（1）对5℃或40℃蒸馏水进行厌恶条件反射的大鼠能够学会避开这些条件刺激，但它们并未避开任何味觉刺激。（2）对5℃或40℃ 0.1 M蔗糖进行厌恶条件反射的大鼠对任何温度的蔗糖都产生了广泛的回避。（3）当熟悉25℃ 5 mM糖精钠（Sacc）的大鼠对5℃或40℃ Sacc进行厌恶条件反射时，它们避开了相应的条件刺激，但即使其他刺激与条件刺激温度相同，它们也不会将这种回避泛化到其他刺激上。（4）切断味觉神经（鼓索神经和舌咽神经）的大鼠能够获得对条件刺激温度的条件反应。这些结果表明，大鼠可以形成温度厌恶条件反射，并且在这种条件反射的形成过程中不需要味觉神经。
