Orosensory detection of fatty acids by obesity-prone and obesity-resistant rats: Strain and sex differences
Orosensory detection of fatty acids by obesity-prone and obesity-resistant rats: Strain and sex differences
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DOI：
10.1093/chemse/bjn012
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发表时间：
2008-06-01
期刊：
影响因子：
3.5
通讯作者：
Gilbertson, Timothy A.
中科院分区：
文献类型：
--
作者：
Pittman, David W.;Smith, Kimberly R.;Gilbertson, Timothy A.
在形成对亚油酸的条件性味觉厌恶（CTA）后，进行了一系列的味觉接近（15 s）行为测定，以跟踪观察结果，这些观察结果显示了肥胖倾向（Osween-Mendel [O-M]）和肥胖抵抗（S5 B/P1）大鼠品系对膳食脂肪的化学感觉反应的差异。强烈厌恶亚油酸（条件刺激100 μ M）在O-M和S5 B/P1大鼠产生的浓度低至2.5 μ M。观察到的应变差异与基于先前电生理研究的预期相反，该研究显示S5 B/Pl大鼠中延迟整流K+通道的脂肪酸诱导抑制更大。在CTA试验中，O-M大鼠在较低的脂肪酸浓度下表现出厌恶，在口腔接触测试中对消退具有更大的抵抗力，这表明肥胖倾向品系在检测和随后避免亚油酸方面可能比肥胖抵抗品系更敏感。性别的独立变量产生更大的差异，在避免亚油酸后调节比应变的影响。这两种品系的雌性大鼠对脂肪酸的敏感性显着增加，表现出更大的交叉泛化从亚油酸，油酸，并表现出更大的避免亚油酸比男性同行。这些研究结果表明，遗传影响尚未确定的机制，潜在的味觉系统，影响灵敏度，以检测在膳食脂肪中发现的脂肪酸化学物质在口腔接触orosensory测试。
A series of brief-access (15s) behavioral assays following the formation of a conditioned taste aversion (CTA) to linoleic acid were performed in order to follow up on observations showing differences in the chemosensory responses to dietary fat in obesity-prone (Osborne-Mendel [O-M]) and obesity-resistant (S5B/Pl) rat strains. Strong aversions to linoleic acid (conditioned stimulus 100 mu M) were generated in both O-M and S5B/Pl rats to concentrations as low as 2.5 mu M. Observed strain differences were in contrast to expectations based upon electrophysiological studies previously showing greater fatty acid-induced inhibition of delayed rectifying K+ channels in S5B/Pl rats. In the CTA assays, the O-M rats showed aversions at lower fatty acid concentrations with more resistance to extinction in brief-access orosensory tests, suggesting that the obesity-prone strain may be more sensitive in the detection and subsequent avoidance of linoleic acid than the obesity-resistant strain. The independent variable of sex produced even greater differences in the avoidance of linoleic acid following conditioning than the effects of strain. Female rats of both strains were significantly more sensitive to fatty acids, showed greater cross-generalization from linoleic to oleic acid, and showed greater avoidance of linoleic acid than male counterparts. These findings suggest genetic influences on yet to be identified mechanisms potentially within the gustatory system that affect the sensitivity to detect the fatty acid chemicals found in dietary fat during brief-access orosensory testing.