Morphine Taste Conditioning and Analgesia: Assessing Conditioned and Novelty-Induced Analgesia

Rick A. Bevins, Joanne M. Valone, Melinda C. Bradley, Michael T. Bardo

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

In previous work showing a taste-elicited decrease in pain sensitivity (J. S. Miller, K. S. Kelly, J. L. Neisewander, D. F. McCoy, & M. T. Bardo, 1990), the rats (Rattus norvegicus) were always habituated to an inactive hot plate after each drug injection. The present report examined whether the analgesic response was a conditioned response to the taste or a response to the novelty of the hot plate resulting from morphine disrupting the habituation process. In 3 experiments, it was found that hot plate novelty was mainly responsible for the analgesic response. For example, increasing the number of conditioning trials did not enhance analgesia in morphine-treated rats. Rather, it attenuated analgesia in saline-treated controls (habituation). Also, rats given habituation in a drug-free state failed to show an analgesic response compared with controls.

Original languageEnglish (US)
Pages (from-to)9-14
Number of pages6
JournalExperimental and Clinical Psychopharmacology
Volume3
Issue number1
DOIs
StatePublished - Feb 1995

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Analgesia
Morphine
Analgesics
Pharmaceutical Preparations
Pain
Injections
Conditioning (Psychology)

ASJC Scopus subject areas

  • Pharmacology
  • Psychiatry and Mental health
  • Pharmacology (medical)

Cite this

Morphine Taste Conditioning and Analgesia : Assessing Conditioned and Novelty-Induced Analgesia. / Bevins, Rick A.; Valone, Joanne M.; Bradley, Melinda C.; Bardo, Michael T.

In: Experimental and Clinical Psychopharmacology, Vol. 3, No. 1, 02.1995, p. 9-14.

Research output: Contribution to journalArticle

Bevins, Rick A. ; Valone, Joanne M. ; Bradley, Melinda C. ; Bardo, Michael T. / Morphine Taste Conditioning and Analgesia : Assessing Conditioned and Novelty-Induced Analgesia. In: Experimental and Clinical Psychopharmacology. 1995 ; Vol. 3, No. 1. pp. 9-14.
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