<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1523</journal-id>
<journal-title><![CDATA[Revista mexicana de trastornos alimentarios]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. de trastor. aliment]]></abbrev-journal-title>
<issn>2007-1523</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Iztacala]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-15232024000100009</article-id>
<article-id pub-id-type="doi">10.22201/fesi.20071523e.2024.1.792</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efectos de la exposición a estímulos gustativos novedosos sobre el condicionamiento aversivo a sabores (CAS) en ratas]]></article-title>
<article-title xml:lang="en"><![CDATA[Effects of exposure to novel taste stimuli on taste aversive conditioning (TAC) in rats]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santillán-Rivera]]></surname>
<given-names><![CDATA[Minerva S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gonzalez-Martin]]></surname>
<given-names><![CDATA[Ana M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Espinoza]]></surname>
<given-names><![CDATA[Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Righini]]></surname>
<given-names><![CDATA[Nicoletta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Guadalajara Instituto de Investigaciones en Comportamiento Alimentario y Nutrición ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Red Internacional de Investigación en Comportamiento Alimentario y Nutrición  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2024</year>
</pub-date>
<volume>14</volume>
<numero>1</numero>
<fpage>76</fpage>
<lpage>89</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-15232024000100009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-15232024000100009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-15232024000100009&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los organismos son capaces de desarrollar conductas de aversión a sabores o alimentos por procesos de aprendizaje al rechazar un alimento o sabor que se relaciona con malestar físico, enfermedad o alguna condición desagradable. El condicionamiento aversivo a sabores (CAS) es un procedimiento que puede explicar este fenómeno. Se caracteriza por la asociación de un estímulo incondicionado (EI) y uno condicionado (EC). Algunos factores que influyen en este proceso son la familiaridad del EI y la intensidad del EC. A pesar de que el CAS ha sido ampliamente estudiado, se reporta que puede ser más difícil establecer una aversión a alimentos altamente palatables, aunque los resultados publicados son inconsistentes. Por lo tanto, el objetivo fue evaluar el CAS en ratas Wistar a través de la exposición a estímulos gustativos palatables novedosos (galletas con sabor fresa e higo en presentación sólida) y la utilización de LiCl como agente aversivo. El diseño experimental se dividió en seis fases e incluyó a 24 ratas asignadas a cuatro grupos, dos experimentales y dos control. Se encontró que el procedimiento de CAS generó una conducta de aversión, causando una nula ingesta de galletas durante la prueba de elección. Debido a los múltiples factores implicados en los procesos de aversión, estos resultados contribuyen a profundizar los conocimientos actuales sobre los procedimientos que producen aversiones condicionadas, ya que estos pueden tener aplicaciones para el control de conductas alimentarias alteradas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Organisms are capable of developing taste or food aversion behaviors by learning processes and avoid a food or flavor when it is related to physical discomfort, illness or some unpleasant condition. Conditioned taste aversion (CTA) is a procedure that can explain this phenomenon. It is characterized by the association of an unconditioned stimulus (US) and a conditioned stimulus (CS). Some factors that influence this process are the familiarity of the US and the intensity of the CS. Although CTA has been extensively studied, it is reported that it may be more difficult to establish an aversion to highly palatable foods, even if the published findings are inconsistent. Therefore, the aim of this study was to evaluate CTA in Wistar rats through exposure to novel gustatory stimuli (strawberry and fig flavored cookies in solid presentation) and the use of LiCl as an aversive agent. The experimental design was divided into six phases and included 24 rats assigned to four groups, two experimental and two control. It was found that the CTA procedure generated aversive behavior, causing no cookie intake during the choice test. Due to the multiple factors involved in aversion processes, these results contribute to deepen the current knowledge about the procedures that produce conditioned aversions, as these may have applications for the control of altered eating behaviors.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[conducta alimentaria]]></kwd>
<kwd lng="es"><![CDATA[aprendizaje]]></kwd>
<kwd lng="es"><![CDATA[condicionamiento]]></kwd>
<kwd lng="es"><![CDATA[aversión]]></kwd>
<kwd lng="es"><![CDATA[alimento novedoso]]></kwd>
<kwd lng="en"><![CDATA[feeding behavior]]></kwd>
<kwd lng="en"><![CDATA[learning]]></kwd>
<kwd lng="en"><![CDATA[conditioning]]></kwd>
<kwd lng="en"><![CDATA[aversion]]></kwd>
<kwd lng="en"><![CDATA[novel food]]></kwd>
</kwd-group>
</article-meta>
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