Genotype status of the dopamine-related catechol-O-methyltransferase (COMT) gene corresponds with desirability of "unhealthy" foods.
Genotype status of the dopamine-related catechol-O-methyltransferase (COMT) gene corresponds with desirability of "unhealthy" foods.
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DOI：
10.1016/j.appet.2015.05.004
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发表时间：
2015-09
期刊：
影响因子：
5.4
通讯作者：
D'Esposito M
中科院分区：
文献类型：
--
作者：
Wallace DL;Aarts E;d'Oleire Uquillas F;Dang LC;Greer SM;Jagust WJ;D'Esposito M
在动物模型和人类中，多巴胺的作用在体重调节和食物摄入中都得到了广泛的证明。然而，多巴胺在食物可取性个体差异中的作用还没有得到很好的研究。多巴胺相关的儿茶酚-O-甲基转移酶(COMT)基因的基因型状态已被证明影响多巴胺水平，Val/Val个体COMT酶活性较高对应于多巴胺的较大降解。在不同的行为范式中，多巴胺减少与认知控制能力较差和目标导向行为减少有关。此外，多巴胺能丰富的区域，如额叶皮质和背侧纹状体，已被证明对支持与食物相关的决策非常重要。然而，通过COMT基因状态来评估多巴胺在食物可取性中的作用还没有得到充分的研究。因此，我们利用了一个个体的COMT基因状态(n=61)，并基于自评的“健康”和“不健康”的食物感知来调查食物的可取性。我们发现，与Val/Met(n=24)和Met/Met(n=18)个体(P<；0.005)相比，Val/Val个体(n=19)对自评的“不健康”食物有更大的期望，但对自我评价的“健康”食物则没有更多的期望。利用食品的客观健康指标，我们还发现Val/Val和Val/Met个体比Met/Met个体更喜欢客观定义的“不健康”食物(p<；0.01)。这项工作进一步证实了多巴胺在与食物相关的行为中的作用，更具体地说，与“不健康”食物的可取性有关。
The role of dopamine is extensively documented in weight regulation and food intake in both animal models and humans. Yet the role of dopamine has not been well studied in individual differences for food desirability. Genotype status of the dopamine-related catechol-O-methyltransferase (COMT) gene has been shown to influence dopamine levels, with greater COMT enzymatic activity in val/val individuals corresponding to greater degradation of dopamine. Decreased dopamine has been associated with poorer cognitive control and diminished goal-directed behavior in various behavioral paradigms. Additionally, dopaminergic-rich regions such as the frontal cortex and dorsal striatum have been shown to be important for supporting food-related decision-making. However, the role of dopamine, as assessed by COMT genotype status, in food desirability has not been fully explored. Therefore, we utilized an individual’s COMT genotype status (n=61) and investigated food desirability based on self-rated “healthy” and “unhealthy” food perceptions. Here we found val/val individuals (n=19) have greater desirability for self-rated “unhealthy” food items, but not self-rated “healthy” food items, as compared to val/met (n=24) and met/met (n=18) individuals (p<0.005). Utilizing an objective health measure for the food items, we also found val/val and val/met individuals have greater desirability for objectively defined “unhealthy” food items, as compared to met/met individuals (p<0.01). This work further substantiates a role of dopamine in food-related behaviors and more specifically in relationship to food desirability for “unhealthy” food items.