John Glendinning, Ann Whitney Olin 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 mice, 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 BC1500 Introduction to Organismal and Evolutionary Biology
- BIOL BC3597 Guided Research
- NSBV BC2002 Statistics & Experimental Design
- NSBV BC3593-3594 Neuroscience & Behavior Senior Thesis Seminar
Barnard and Columbia students in Italics:
Pullicin AJ, Glendinning JI and Lim J (2021) Cephalic phase insulin release: a review of its mechanistic basis and variability in humans. Physiology & Behavior, 239: 113514. https://doi.org/10.1016/j.physbeh.2021.113514.
Glendinning JI (2021) What does the taste system tell us about the nutritional composition and toxicity of foods? Handbook of Experimental Pharmacology, in press. doi: 10.1007/164_2021_451
Reed DR, Alhadeff AL, Beauchamp GK, Chaudhari N, Duffy VB, Dus M, Fontanini A, Glendinning JI, Green BG, Joseph PV, Kyriazis GA, Lyte M, Maruvada P, McGann JP, McLaughlin JT, Moran TH, Murphy C, Noble EE, Pepino MY, Pluznick JL, Rother KI, Saez E, Spector AC, Sternini C, Mattes RD. (2021) NIH workshop report: sensory nutrition and disease. The American Journal of Clinical Nutrition 113: 232–245 doi: 10.1093/ajcn/nqaa302
Sardarian A, Liu S, Youngentob S, Glendinning JI (2020) Mixtures of sweeteners and maltodextrin enhance flavor and intake of alcohol in adolescent rats. Chemical Senses 45, 675–685. doi: 10.1093/chemse/bjaa056.
Glendinning JI, Maleh J, Ortiz G, Touzani K, Sclafani A. (2020) Olfaction contributes to the learned avidity for glucose relative to fructose in mice. American Journal of Physiology 318: R901–R916. doi: 10.1152/ajpregu.00340.2019
Glendinning JI, Hart S, Lee H, Maleh J, Ortiz G, Ryu YS, Sanchez A, Shelling S, Williams N. (2020) Low calorie sweeteners cause only limited metabolic effects in mice. American Journal of Physiology 318: R70–R80. doi: 10.1152/ajpregu.00245.2019.
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
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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