Meal Patterns and Food Choices of Female Rats Fed a Cafeteria-Style Diet Are Altered by Gastric Bypass Surgery.
Meal Patterns and Food Choices of Female Rats Fed a Cafeteria-Style Diet Are Altered by Gastric Bypass Surgery.
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DOI：
10.3390/nu13113856
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发表时间：
2021-10-28
期刊：
影响因子：
5.9
通讯作者：
Spector AC
中科院分区：
文献类型：
--
作者：
Blonde GD;Price RK;le Roux CW;Spector AC
在Roux-en-Y胃旁路手术(RYGB)后，随着时间的推移，大鼠往往会减少高糖和/或高脂肪食物的摄入量。在这里，我们试图调查这些摄入结果背后的行为机制。成年雌性大鼠被提供由五种不同糖和脂肪含量的可口食物组成的自助饮食，并持续监测摄入量。然后将大鼠分为RYGB组或两个对照组(CTL)之一：假手术组或非手术对照组，接受与RYGB大鼠相同的预防性铁治疗。实验结束后，所有的老鼠都吃了大量自助餐厅的第一顿饭。在第一顿饭之后，RYGB大鼠主要通过减少相对于CTL大鼠的膳食大小来减少摄入量，进餐更慢，并显示出改变了夜间摄取的时间安排，从而产生了更多的白天餐和更少的夜间餐。总而言之，这些膳食模式表明，尽管在RYGB之后有动力去吃自助餐厅的饮食，但大鼠很快就学会了改变饮食行为，以在一整天中以更慢的速度消费食物。RYGB大鼠也改变了食物偏好，但比饮食模式的变化慢，从复杂碳水化合物和蛋白质中摄取的能量比例更多，脂肪比例更少。总体而言，结果模式表明，在RYGB大鼠迅速学会在不改变进餐数量的情况下调整其大小、进食率和膳食分布，并将其大量营养素的摄入量从脂肪转移；这些变化似乎更多地与进食后事件有关，而不是与食物选择的适口性的根本下降有关。
After Roux-en-Y gastric bypass surgery (RYGB), rats tend to reduce consumption of high-sugar and/or high-fat foods over time. Here, we sought to investigate the behavioral mechanisms underlying these intake outcomes. Adult female rats were provided a cafeteria diet comprised of five palatable foodstuffs varying in sugar and fat content and intake was monitored continuously. Rats were then assigned to either RYGB, or one of two control (CTL) groups: sham surgery or a nonsurgical control group receiving the same prophylactic iron treatments as RYGB rats. Post-sur-gically, all rats consumed a large first meal of the cafeteria diet. After the first meal, RYGB rats reduced intake primarily by decreasing the meal sizes relative to CTL rats, ate meals more slowly, and displayed altered nycthemeral timing of intake yielding more daytime meals and fewer nighttime meals. Collectively, these meal patterns indicate that despite being motivated to consume a cafeteria diet after RYGB, rats rapidly learn to modify eating behaviors to consume foods more slowly across the entire day. RYGB rats also altered food preferences, but more slowly than the changes in meal patterns, and ate proportionally more energy from complex carbohydrates and protein and proportionally less fat. Overall, the pattern of results suggests that after RYGB rats quickly learn to adjust their size, eating rate, and distribution of meals without altering meal number and to shift their macronutrient intake away from fat; these changes appear to be more related to postingestive events than to a fundamental decline in the palatability of food choices.
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DOI：
10.1007/s40519-021-01194-5
发表时间：
2022-03
期刊：
Eating and weight disorders : EWD
影响因子：
--
作者：
Camastra S;Palumbo M;Santini F
通讯作者：
Santini F
影响因子：
16.2
作者：
Batterham, Rachel L.;Cummings, David E.
通讯作者：
Cummings, David E.
影响因子：
4.9
作者：
Bunt, J. C.;Blackstone, R.;Krakoff, J.
通讯作者：
Krakoff, J.
影响因子：
2.1
作者：
Cella, Stefania;Fei, Landino;Cotrufo, Paolo
通讯作者：
Cotrufo, Paolo
DOI：
10.1037/h0045421
发表时间：
1960-01-01
期刊：
JOURNAL OF COMPARATIVE AND PHYSIOLOGICAL PSYCHOLOGY
影响因子：
--
作者：
BOLLES, RC
通讯作者：
BOLLES, RC