Hypothalamic histamine release by taste stimuli in freely moving rats: Possible implication of palatability

Yada Treesukosol, Tomoko Ishizuka, Chizuko Yamamoto, Kanae Senda, Shintaro Tsutsumi, Atsushi Yamatodani, Takashi Yamamoto

Research output: Contribution to journalArticle

Abstract

Our previous study indicated that taste information via the chorda tympani (CT) activates the central histaminergic system in anesthetized rats. However, the physiological roles of taste-induced histamine release remain unknown, thus to further investigate the relationship between histamine release and gustatory information, in the present study we investigated the effect of taste stimuli infused intraorally on histamine release using in vivo microdialysis in free moving rats. Consistent with findings from our previous study, application of NaCl and HCl caused significant increases in histamine levels further supporting the suggestion that this phenomenon is attributed to the excitation of the CT. When rats were intraorally infused with quinine HCl (QHCl) solution, a significant increase in hypothalamic histamine release was observed. On the other hand, histamine release was decreased by sucrose and saccharin solutions. When rats were conditioned to acquire taste aversion to sucrose solution or saccharin solution, instead of the histamine decrease seen by the palatable solutions, the pattern of histamine release was similar to that seen by QHCl solution. From these observations, it is concluded that the histamine release by the infusion of these tastants may be explained by two mechanisms - by causing a transient increase after taste stimulation and by causing a decrease relative to the tastant's palatability.

Original languageEnglish (US)
Pages (from-to)67-72
Number of pages6
JournalBehavioural Brain Research
Volume164
Issue number1
DOIs
StatePublished - Oct 14 2005
Externally publishedYes

Fingerprint

Histamine Release
Saccharin
Quinine
Histamine
Sucrose
Microdialysis

Keywords

  • Anterior hypothalamus
  • Histamine
  • Microdialysis
  • Palatability
  • Taste
  • Taste aversion

ASJC Scopus subject areas

  • Behavioral Neuroscience

Cite this

Treesukosol, Y., Ishizuka, T., Yamamoto, C., Senda, K., Tsutsumi, S., Yamatodani, A., & Yamamoto, T. (2005). Hypothalamic histamine release by taste stimuli in freely moving rats: Possible implication of palatability. Behavioural Brain Research, 164(1), 67-72. https://doi.org/10.1016/j.bbr.2005.06.004

Hypothalamic histamine release by taste stimuli in freely moving rats : Possible implication of palatability. / Treesukosol, Yada; Ishizuka, Tomoko; Yamamoto, Chizuko; Senda, Kanae; Tsutsumi, Shintaro; Yamatodani, Atsushi; Yamamoto, Takashi.

In: Behavioural Brain Research, Vol. 164, No. 1, 14.10.2005, p. 67-72.

Research output: Contribution to journalArticle

Treesukosol, Y, Ishizuka, T, Yamamoto, C, Senda, K, Tsutsumi, S, Yamatodani, A & Yamamoto, T 2005, 'Hypothalamic histamine release by taste stimuli in freely moving rats: Possible implication of palatability', Behavioural Brain Research, vol. 164, no. 1, pp. 67-72. https://doi.org/10.1016/j.bbr.2005.06.004
Treesukosol, Yada ; Ishizuka, Tomoko ; Yamamoto, Chizuko ; Senda, Kanae ; Tsutsumi, Shintaro ; Yamatodani, Atsushi ; Yamamoto, Takashi. / Hypothalamic histamine release by taste stimuli in freely moving rats : Possible implication of palatability. In: Behavioural Brain Research. 2005 ; Vol. 164, No. 1. pp. 67-72.
@article{3957a634addf425c99b5d3f4cadeedf1,
title = "Hypothalamic histamine release by taste stimuli in freely moving rats: Possible implication of palatability",
abstract = "Our previous study indicated that taste information via the chorda tympani (CT) activates the central histaminergic system in anesthetized rats. However, the physiological roles of taste-induced histamine release remain unknown, thus to further investigate the relationship between histamine release and gustatory information, in the present study we investigated the effect of taste stimuli infused intraorally on histamine release using in vivo microdialysis in free moving rats. Consistent with findings from our previous study, application of NaCl and HCl caused significant increases in histamine levels further supporting the suggestion that this phenomenon is attributed to the excitation of the CT. When rats were intraorally infused with quinine HCl (QHCl) solution, a significant increase in hypothalamic histamine release was observed. On the other hand, histamine release was decreased by sucrose and saccharin solutions. When rats were conditioned to acquire taste aversion to sucrose solution or saccharin solution, instead of the histamine decrease seen by the palatable solutions, the pattern of histamine release was similar to that seen by QHCl solution. From these observations, it is concluded that the histamine release by the infusion of these tastants may be explained by two mechanisms - by causing a transient increase after taste stimulation and by causing a decrease relative to the tastant's palatability.",
keywords = "Anterior hypothalamus, Histamine, Microdialysis, Palatability, Taste, Taste aversion",
author = "Yada Treesukosol and Tomoko Ishizuka and Chizuko Yamamoto and Kanae Senda and Shintaro Tsutsumi and Atsushi Yamatodani and Takashi Yamamoto",
year = "2005",
month = "10",
day = "14",
doi = "10.1016/j.bbr.2005.06.004",
language = "English (US)",
volume = "164",
pages = "67--72",
journal = "Behavioural Brain Research",
issn = "0166-4328",
publisher = "Elsevier",
number = "1",

}

TY - JOUR

T1 - Hypothalamic histamine release by taste stimuli in freely moving rats

T2 - Possible implication of palatability

AU - Treesukosol, Yada

AU - Ishizuka, Tomoko

AU - Yamamoto, Chizuko

AU - Senda, Kanae

AU - Tsutsumi, Shintaro

AU - Yamatodani, Atsushi

AU - Yamamoto, Takashi

PY - 2005/10/14

Y1 - 2005/10/14

N2 - Our previous study indicated that taste information via the chorda tympani (CT) activates the central histaminergic system in anesthetized rats. However, the physiological roles of taste-induced histamine release remain unknown, thus to further investigate the relationship between histamine release and gustatory information, in the present study we investigated the effect of taste stimuli infused intraorally on histamine release using in vivo microdialysis in free moving rats. Consistent with findings from our previous study, application of NaCl and HCl caused significant increases in histamine levels further supporting the suggestion that this phenomenon is attributed to the excitation of the CT. When rats were intraorally infused with quinine HCl (QHCl) solution, a significant increase in hypothalamic histamine release was observed. On the other hand, histamine release was decreased by sucrose and saccharin solutions. When rats were conditioned to acquire taste aversion to sucrose solution or saccharin solution, instead of the histamine decrease seen by the palatable solutions, the pattern of histamine release was similar to that seen by QHCl solution. From these observations, it is concluded that the histamine release by the infusion of these tastants may be explained by two mechanisms - by causing a transient increase after taste stimulation and by causing a decrease relative to the tastant's palatability.

AB - Our previous study indicated that taste information via the chorda tympani (CT) activates the central histaminergic system in anesthetized rats. However, the physiological roles of taste-induced histamine release remain unknown, thus to further investigate the relationship between histamine release and gustatory information, in the present study we investigated the effect of taste stimuli infused intraorally on histamine release using in vivo microdialysis in free moving rats. Consistent with findings from our previous study, application of NaCl and HCl caused significant increases in histamine levels further supporting the suggestion that this phenomenon is attributed to the excitation of the CT. When rats were intraorally infused with quinine HCl (QHCl) solution, a significant increase in hypothalamic histamine release was observed. On the other hand, histamine release was decreased by sucrose and saccharin solutions. When rats were conditioned to acquire taste aversion to sucrose solution or saccharin solution, instead of the histamine decrease seen by the palatable solutions, the pattern of histamine release was similar to that seen by QHCl solution. From these observations, it is concluded that the histamine release by the infusion of these tastants may be explained by two mechanisms - by causing a transient increase after taste stimulation and by causing a decrease relative to the tastant's palatability.

KW - Anterior hypothalamus

KW - Histamine

KW - Microdialysis

KW - Palatability

KW - Taste

KW - Taste aversion

UR - http://www.scopus.com/inward/record.url?scp=24344478805&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=24344478805&partnerID=8YFLogxK

U2 - 10.1016/j.bbr.2005.06.004

DO - 10.1016/j.bbr.2005.06.004

M3 - Article

C2 - 16029900

AN - SCOPUS:24344478805

VL - 164

SP - 67

EP - 72

JO - Behavioural Brain Research

JF - Behavioural Brain Research

SN - 0166-4328

IS - 1

ER -