ROLE OF PALATABILITY ON MEAL-INDUCED THERMOGENESIS IN HUMAN-SUBJECTS
ROLE OF PALATABILITY ON MEAL-INDUCED THERMOGENESIS IN HUMAN-SUBJECTS
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DOI：
10.1152/ajpendo.1985.248.3.e333
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发表时间：
1985-01-01
影响因子：
--
通讯作者：
BRONDEL, L
中科院分区：
文献类型：
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作者：
LEBLANC, J;BRONDEL, L
在8名女性受试者中，研究了食物诱导的感觉刺激对进食产热的可能参与。每隔一天给受试者喂食一顿含有710卡路里热量的可口食物(HPM)或一份不可口的食物(NPM)。NPM是由HPM的所有成分混合制成的，并以干燥饼干的形式呈现给受试者。受试者没有被告知NPM的成分，他们认为它没有味道，没有胃口。氧耗量增加为.apprx。在HPM后90分钟内20%，而NPM为12%(P<；0.01)。在血糖相应升高的情况下，摄入NPM后的血浆胰岛素水平显著低于摄入HPM时的血浆胰岛素水平(P<；0.01)。当时，观察到血浆去甲肾上腺素显着增加，但只是在摄入HPM之后。中枢感觉刺激或血浆胰岛素水平受食物适口性的影响，可以被认为是摄入HPM后观察到的交感活动增加的可能激活剂。食物产热的一部分是由于食物的适口性，伴随而来的交感系统的激活可能与这一作用有关。
The possible participation of food-induced sensory stimulation on meal thermogenesis was investigated in 8 female subjects. On alternate days subjects were fed either a highly palatable meal (HPM), containing 710 calories, or a nonpalatable meal (NPM). The NPM was prepared by mixing all the ingredients of the HPM and was presented to the subjects as a desiccated biscuit. The subjects were not informed about the composition of the NPM, which they rated as tasteless and unappetizing. The increase in O2 consumption was .apprx. 20% during the 90 min following the HPM compared with 12% with the NPM (P < 0.01). With comparable increases in plasma glucose, plasma insulin level was significantly (P < 0.01) lower following NPM ingestion than with ingestion of the HPM. At that time a significant increase in plasma norepinephrine was observed but only following ingestion of the HPM. Both central sensory stimulation or plasma insulin level, as affected by food palatability, could be considered as possible activators of the increased sympathetic activity observed following ingestion of the HPM. A part of meal thermogenesis is due to food palatability and the concomitant activation of the sympathetic system may be related to this action.