Serotonin and Dopamine Mimic Glucose-Induced Reinforcement in C. elegans: Potential Role of NSM Neurons and the Serotonin Subtype 4 Receptor.
Serotonin and Dopamine Mimic Glucose-Induced Reinforcement in C. elegans: Potential Role of NSM Neurons and the Serotonin Subtype 4 Receptor.
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DOI：
10.3389/fphys.2021.783359
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发表时间：
2021
影响因子：
4
通讯作者：
Mobbs CV
中科院分区：
文献类型：
--
作者：
Schwartz EKC;Sosner EN;Desmond HE;Lum SJ;Sze JY;Mobbs CV
食物产生强大的强化作用，可能导致过度消费，并可能导致肥胖症的流行。本研究探讨了在模型系统C中介导食物诱导强化的分子机制。优雅经过1小时的训练课程，在此期间，食物（细菌）与气味丁酮配对，气味偏好丁酮强劲增加。葡萄糖模仿了细菌的这种作用。葡萄糖诱导的气味偏好增强类似先前的食物戒断或阻断葡萄糖代谢的存在下的食物。食物和葡萄糖诱导的气味偏好是通过5-羟色胺4型（5-HT 4）受体的5-羟色胺信号模拟的。多巴胺（被认为主要通过D1样受体起作用）促进了食物和葡萄糖诱导的气味偏好，而D2激动剂溴隐亭则阻断了这种偏好。此外，先前的食物戒断同样会影响由5-羟色胺、多巴胺或食物产生的奖赏，这意味着突触后对5-羟色胺和多巴胺的敏感性增强。这些结果表明，葡萄糖代谢在介导食物诱导的强化和先前的食物戒断增强中起着关键作用，并通过5-HT 4受体在食物的再强化特性中涉及到多巴胺能信号传导。
Food produces powerful reinforcement that can lead to overconsumption and likely contributes to the obesity epidemic. The present studies examined molecular mechanisms mediating food-induced reinforcement in the model system C. elegans. After a 1-h training session during which food (bacteria) is paired with the odorant butanone, odor preference for butanone robustly increased. Glucose mimicked this effect of bacteria. Glucose-induced odor preference was enhanced similarly by prior food withdrawal or blocking glucose metabolism in the presence of food. Food- and glucose-induced odor preference was mimicked by serotonin signaling through the serotonin type-4 (5-HT4) receptor. Dopamine (thought to act primarily through a D1-like receptor) facilitated, whereas the D2 agonist bromocriptine blocked, food- and glucose-induced odor preference. Furthermore, prior food withdrawal similarly influenced reward produced by serotonin, dopamine, or food, implying post-synaptic enhancement of sensitivity to serotonin and dopamine. These results suggest that glucose metabolism plays a key role in mediating both food-induced reinforcement and enhancement of that reinforcement by prior food withdrawal and implicate serotonergic signaling through 5-HT4 receptor in the re-enforcing properties of food.
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影响因子：
64.5
作者：
BARGMANN, CI;HARTWIEG, E;HORVITZ, HR
通讯作者：
HORVITZ, HR
影响因子：
56.9
作者：
Garsin, DA;Villanueva, JM;Ausubel, FM
通讯作者：
Ausubel, FM
影响因子：
9.8
作者：
CINCOTTA, AH;SCHILLER, BC;MEIER, AH
通讯作者：
MEIER, AH
影响因子：
6.1
作者：
Cincotta, AH;Tozzo, E;Scislowski, PWD
通讯作者：
Scislowski, PWD
影响因子：
56.9
作者：
HORVITZ, HR;CHALFIE, M;EVANS, PD
通讯作者：
EVANS, PD