John Glendinning, professor of biological sciences, joined the Barnard faculty in 1996. His research seeks to understand the physiological underpinnings one of life's great pleasures: eating. His current research is exploring how the sense of taste mediates behavioral and metabolic responses to sweeteners, complex carbohydrates and alcohol. He is also studying how pre- and post-natal experience with foods can make them taste better (or worse). He investigates these questions in rodents, using a combination of behavioral, electrophysiological, and molecular approaches.
- BA, Hampshire College
- PhD, University of Florida
- Florida State University
- University of Florida
- University of Arizona
- BIOL BC3360 Physiology
- BIOL BC3361 Laboratory in Physiology
- BIOL BC2286 Statistics and Research Design
- BIOL BC3597 Guided Research
- NSBV BC3593-3594 Neuroscience & Behavior Senior Thesis Seminar
Barnard and Columbia students in Italics:
Tang J, Youngentob SL, Glendinning JI (2018) Postnatal exposure to ethanol increases its oral acceptability to adolescent rats. Chemical Senses (in press)
Glendinning JI, Lubitz GS, Shelling S (2018) Taste of glucose elicits cephalic-phase insulin release in mice. Physiology & Behavior 192: 200–205
Glendinning JI, Tang J, Allende APM, Bryant BP, Youngentob L, Youngentob SL (2017) Fetal alcohol exposure reduces responsiveness of taste nerves and trigeminal chemosensory neurons to ethanol and its flavor components. Journal of Neurophysiology 118: 1198–1209
Glendinning JI, Frim YG, Hochman A, Basile AJ, Lubitz G, Sclafani A (2017) Glucose elicits cephalic-phase insulin release in mice by activating K(ATP) channels in taste cells. American Journal of Physiology 312: R597–R610
Wang T, Glendinning J, Grushka M, Hummel T, Mansfield K (2017) Drug-induced taste disorders in clinical practice and preclinical safety evaluation. Toxicological Sciences 156(2): 315–324
Bachmanov AA, Bosak NP, Glendinning JI, Inue M, Li X, Manita S, McCaughey SA, Murata Y, Reed DR, Tordoff MG, Beauchamp, GK (2016) Genetics of amino acid taste and appetite. Advances in Nutrition 7 (Suppl): 806S–822S
Glendinning JI (2016) Do low-calorie sweeteners increase weight gain in rodents? Physiology & Behavior 164: 509–513.
Glendinning JI, Stano S, Holter M, Azenkot T, Goldman O, Margolskee RF, Vasselli J, Sclafani A (2015) Sugar-induced cephalic-phase insulin release is mediated by a T1r2+T1r3-independent taste transduction pathway in mice. American Journal of Physiology 309: R552-R560
Glendinning JI, Elson AET, Kalik S, Sosa Y, Patterson CM, Myers MG Jr, Munger SD (2015) Taste responsiveness to sweeteners is resistant to elevations in plasma leptin. Chemical Senses 40(4): 223-231
Villalba JJ, Miller J, Ungar E, Landau SY, Glendinning JI (2014) Ruminant self-medication against gastrointestinal nematodes: evidence, mechanism, and origins. Parasite 21, 31
McCaughey S, Glendinning JI (2013) Experience with sugar modifies behavioral but not taste-evoked medullary responses to sweeteners in mice. Chemical Senses 38(9): 793–802
Afroz A, Howlett N, Shukla A, Ahmad F, Batista E, Bedard K, Payne S, Morton B, Mansfield JH, Glendinning JI (2013) Gustatory receptor neurons in Manduca sexta contain a TrpA1-dependent signaling pathway that integrates taste and temperature. Chemical Senses 38(7): 605-617
Zukerman S, Glendinning JI, Margolskee RF, Sclafani A (2013) Impact of T1r3 and Trpm5 on carbohydrate preference and acceptance in C57BL/6 mice. Chemical Senses 38(5): 421–437
Today, we sat down with two of our Biology alums who published a paper last summer on their work in the Glendinning Lab where they explored whether sweet flavorants enhance palatability and consequently intake of alcohol in adolescent rats, as it does in adolescent humans, under the mentorship of Professor John Glendinning. Because ethanol is thought to consist of an aversive odor, bitter/sweet taste, and a burning sensation, they sought to characterize the behavioral responses when flavorants are added to the alcohol. Below, we discuss their research and how their time in a Barnard Biology lab prepared them for where they are today.
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