Changes in neural responsivity to highly palatable foods following roux-en-Y gastric bypass, sleeve gastrectomy, or weight stability: An fMRI study.
Changes in neural responsivity to highly palatable foods following roux-en-Y gastric bypass, sleeve gastrectomy, or weight stability: An fMRI study.
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DOI：
10.1002/oby.21464
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发表时间：
2016-05
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影响因子：
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通讯作者：
Wadden TA
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文献类型：
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作者：
Faulconbridge LF;Ruparel K;Loughead J;Allison KC;Hesson LA;Fabricatore AN;Rochette A;Ritter S;Hopson RD;Sarwer DB;Williams NN;Geliebter A;Gur RC;Wadden TA
这项前瞻性、观察性fMRI研究检查了肥胖减肥手术候选者和体重稳定对照者对高热量和低热量食物的血氧水平依赖性（BOLD）反应随时间的变化。22名Roux-en-Y胃旁路术（RYGB）参与者、18名垂直袖状胃切除术（VSG）参与者和19名体重稳定的重度肥胖对照者在术前和术后6个月/基线接受了fMRI。在先验感兴趣区域中检查响应于高热量食物（HCF）与低热量食物（LCF）的图像的BOLD信号变化。RYGB和VSG参与者在6个月时分别减掉了初始体重的23.6%和21.1%，对照组增加了1.0%。RYGB和VSG组对HCF的喜欢程度显著下降，但对照组保持稳定。与对照组相比，RYGB组腹侧被盖区（VTA）对HCF（vs. LCF）的BOLD反应在6个月时显著下降，而VSG组则没有。在RYGB和VSG中，空腹胃饥饿素的变化与VTA BOLD信号的变化正相关，但在对照参与者中则不然。结果牵连腹侧被盖区作为一个重要的网站，为调节手术后的变化，喜欢非常可口的食物，并建议胃饥饿素作为一个潜在的底物，需要进一步调查。
This prospective, observational fMRI study examined changes over time in blood oxygenation level dependent (BOLD) response to high- and low-calorie foods in obese bariatric surgery candidates and weight-stable controls. Twenty-two Roux-en-Y gastric bypass (RYGB) participants, 18 vertical sleeve gastrectomy (VSG) participants and 19 weight-stable controls with severe obesity underwent fMRI before and 6 months after surgery/baseline. BOLD signal change in response to images of high-calorie foods (HCF) vs. low-calorie foods (LCF) was examined in a priori regions of interest. RYGB and VSG participants lost 23.6 and 21.1% of initial weight, respectively, at 6 months and controls gained 1.0%. Liking ratings for HCF decreased significantly in the RYGB and VSG groups but remained stable in the control group. BOLD response in the ventral tegmental area (VTA) to HCF (vs. LCF) declined significantly more at 6 months in RYGB compared to control participants but not in VSG participants. Changes in fasting ghrelin correlated positively with changes in VTA BOLD signal in both RYGB and VSG but not in control participants. Results implicate the VTA as a critical site for modulating post-surgical changes in liking of highly palatable foods and suggest ghrelin as a potential substrate requiring further investigation.