Sclafani A, Nissenbaum J W
Department of Psychology, Brooklyn College, New York.
Am J Physiol. 1988 Oct;255(4 Pt 2):R672-5. doi: 10.1152/ajpregu.1988.255.4.R672.
Rats were intragastrically infused with hydrolyzed starch (16% Polycose) or water as they drank cherry- or grape-flavored water during 23-h/day tests; chow was available ad libitum. After 4 conditioning days the rats displayed a near-total preference (96%) for the starch-paired flavor over the water-paired flavor in two-choice tests. This conditioned flavor preference persisted during a 4-day extinction test when both flavors were paired with water infusions. The results demonstrate that the postingestive actions of starch are rewarding to nondeprived rats and can condition strong and long-lasting flavor preferences.
在每天23小时的测试中，当大鼠饮用樱桃味或葡萄味水时，给它们灌胃水解淀粉（16%的多聚葡萄糖）或水；食物可随意获取。经过4天的条件反射训练后，在二选一测试中，大鼠对与淀粉配对的味道的偏好几乎达到了完全程度（96%），超过了与水配对的味道。在为期4天的消退测试中，当两种味道都与灌胃水配对时，这种条件性味道偏好仍然存在。结果表明，淀粉的摄入后作用对未受剥夺的大鼠具有奖赏作用，并且可以形成强烈且持久的味道偏好。
