EEG Arousal, Sympathetic Activity, and Brown Adipose Tissue Thermogenesis after Conditioned Taste Aversion

Abstract Conditioned taste aversion was induced in rats by pairing saccharin with intraperitoneal LiCl injection. Animals injected with NaCl served as controls. After evaluating the preference levels for saccharin in rats of both groups, the animals were anesthetized with urethane and the duration of EEG desynchronization, firing rate of sympathetic nerves innervating interscapular brown adipose tissue (BAT), and temperature of the same tissues were recorded, before and after oral stimulation with saccharin or water. The EEG desynchronization was longer in conditioned rats after stimulation with saccharin. Firing rate of sympathetic nerves was higher in conditioned rats after presentation of saccharin. BAT temperature, decreased in conditioned rats after saccharin stimulus, was unchanged in the three other conditions. In a second experiment temperature and firing rate of sympathetic nerves of BAT were recorded after oral presentation of water or saccharin in rats treated as in the first experiment and injected with the α 1 -adrenergic blocker prazosin. As in the first experiment, saccharin presentation in conditioned animals enhanced the neural sympathetic activity, whereas differently from the first experiment it increased BAT temperature. No changes were found in the same measurements in the three other conditions. The drop in interscapular BAT temperature found in the first experiment, an unexpected finding, probably depends on the use of lithium as unconditioned stimulus, because LiCl interacting with adrenergic receptors changes the two-phase response, normally seen in interscapular BAT after increased sympathetic activity, in a single-phase response.