Dataset Information

Sex Differences in Salivary Oxytocin and Cortisol Concentration Changes during Cooking in a Small Group.

ABSTRACT: Background: Oxytocin (OT), a neuropeptide, has positive effects on social and emotional processes during group activities. Because cooking is an integrated process in the cognitive, physical, and socio-emotional areas, cooking in a group is reported to improve emotion and cognition. However, evidence for efficacy in group cooking has not been well established at the biological level. Methods: To address this shortcoming, we first measured salivary levels of OT and cortisol (CORT), a biomarker of psychological stress, before and after group cooking for approximately 1 h by people who know each other in healthy married or unmarried men and women. We then compared the initial OT and CORT concentrations with those during individual non-cooking activities in isolation. Results: Baseline OT concentrations before group and non-group sessions did not significantly differ and OT levels increased after both types of activity in men and women. In men, however, the percentage changes of OT levels in the first over the second saliva samples were significantly small during cooking compared with those in individual activities. In women, however, such a difference was not observed. In contrast, the mean salivary CORT concentrations after group cooking were significantly decreased from the baseline level in both sexes, though such decreases were not significant after individual activity sessions. The sex-specific differences were marital-status independent. Conclusion: These results indicate that OT and CORT concentrations after two activity sessions by a familiar group changed in opposite directions in a sex-specific manner. This suggests that, because cooking is experience-based, we need to consider the sex-specific features of group cooking if we apply it for intervention.

SUBMITTER: Yuhi T

PROVIDER: S-EPMC6262286 | biostudies-literature | 2018 Nov

REPOSITORIES: biostudies-literature

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Sex Differences in Salivary Oxytocin and Cortisol Concentration Changes during Cooking in a Small Group.

Yuhi Teruko T Ise Kosuke K Iwashina Kei K Terao Naoya N Yoshioka Satoshi S Shomura Keijiro K Maehara Toshikatsu T Yazaki Akari A Koichi Kana K Furuhara Kazumi K Cherepanov Stanislav M SM Gerasimenko Maria M Shabalova Anna A AA Hosoki Kouhei K Kodama Hikari H Zhu Hong H Tsuji Chiharu C Yokoyama Shigeru S Higashida Haruhiro H

Behavioral sciences (Basel, Switzerland) 20181103 11

<b>Background:</b> Oxytocin (OT), a neuropeptide, has positive effects on social and emotional processes during group activities. Because cooking is an integrated process in the cognitive, physical, and socio-emotional areas, cooking in a group is reported to improve emotion and cognition. However, evidence for efficacy in group cooking has not been well established at the biological level. <b>Methods:</b> To address this shortcoming, we first measured salivary levels of OT and cortisol (CORT), ...[more]

PMID: 30400329

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Project description:Animals respond to inherently rewarding or punishing stimuli with changes in core affective states, which can be investigated with the aid of appropriate biomarkers. In this study we evaluate salivary cortisol (sCORT) and salivary oxytocin (sOXT) concentrations under baseline conditions and in response to two negatively- and two positively-valenced social challenges in 75 young pigs (Sus scrofa domesticus), housed and tested in eight social groups. We predicted that: (1) Relative to baseline, weaning and brief social isolation would be associated with increases in sCORT, due to psychosocial stress, and reductions in sOXT, due to a lack of opportunities for social support; and (2) Opportunities for social play, and reunions with group members after a separation would be associated with weaker sCORT responses, and increases in sOXT concentrations compared to baseline and to negative social challenges. Testing and sample collection occurred between 28 and 65 days of age and involved a within-subject design, in which every subject was sampled multiple times in neutral (baseline), negative and positive social contexts. We also recorded behavioral data and measured rates of agonism, play and affiliative interactions in the different contexts, prior to saliva sampling. As expected, negative social challenges were associated with robust cortisol responses. Relative to baseline, pigs also had higher sCORT responses to positive social challenges, although these differences were only significant during reunions. Salivary oxytocin concentrations did not differ between the different social conditions, although sOXT was lowest during the brief social isolation. Behavioral analyses confirmed predictions about the expected changes in social interactions in different social contexts, with increases in agonism following weaning, increases in coordinated locomotor play in the play context and high rates of affiliative interactions during reunions. Relative sCORT reactivity to different contexts may reflect the intensity of emotional responses, with greater increases occurring in response to challenges that involve more psychosocial stress. Our results suggest that sOXT is not a reliable indicator of emotional valence in pigs, although more research is needed to characterize sOXT responses to various challenges with and without access to social support.

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Sex Differences in Salivary Oxytocin and Cortisol Concentration Changes during Cooking in a Small Group.

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Sex Differences in Salivary Oxytocin and Cortisol Concentration Changes during Cooking in a Small Group.

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