Taste uncoupled from nutrition fails to sustain the reinforcing properties of food.
Taste uncoupled from nutrition fails to sustain the reinforcing properties of food.
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从营养中取消的味道无法维持食物的增强特性。
DOI：
10.1111/j.1460-9568.2012.08167.x
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发表时间：
2012-08
期刊：
影响因子：
--
通讯作者：
Zhuang X
中科院分区：
文献类型：
--
作者：
Beeler JA;McCutcheon JE;Cao ZF;Murakami M;Alexander E;Roitman MF;Zhuang X
最近的研究结果表明，奖赏系统编码的代谢价值独立于味觉，这引发了人们的猜测，即味觉的享乐价值可能来自作为次要食欲属性的营养价值。因此，我们分离并比较了营养和味道对食欲行为的影响。虽然味道本身就会引起偏好和增加消费，但在缺乏营养价值的情况下，它的增强特性会大大减弱，而且它不像蔗糖那样，随着时间的推移引起增加的反应。与行为数据一致，糖精（而不是蔗糖）诱发的多巴胺释放在预暴露后大大减弱，这表明营养价值对多巴胺介导的奖励和强化至关重要。进一步支持营养优先于味觉，基因上增加的多巴胺能张力增强了与营养价值相关的激励，而对基于味觉的享乐激励的影响最小。总之，我们认为与味觉相关的感官-享乐激励价值是一种条件刺激，需要营养价值来持续组织食欲行为。
Recent findings suggest the reward system encodes metabolic value independent of taste, provoking speculation that the hedonic value of taste could be derived from nutritional value as a secondary appetitive property. We therefore dissociated and compared the impact of nutrition and taste on appetitive behavior in several paradigms. Though taste alone induces preference and increased consumption, in the absence of nutritional value its reinforcing properties are greatly diminished and it does not, like sucrose, induce increased responding over time. In agreement with behavioral data, saccharin- but not sucrose- evoked dopamine release is greatly attenuated following pre-exposure, suggesting that nutritional value is critical for dopamine mediated reward and reinforcement. Further supporting the primacy of nutrition over taste, genetically increased dopaminergic tone enhances incentive associated with nutritional value with minimal impact on taste-based, hedonic incentive. Overall, we suggest that the sensory-hedonic incentive value associated with taste functions as a conditioned stimulus that requires nutritional value to sustainably organize appetitive behavior.
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影响因子：
64.8
作者：
Flagel SB;Clark JJ;Robinson TE;Mayo L;Czuj A;Willuhn I;Akers CA;Clinton SM;Phillips PE;Akil H
通讯作者：
Akil H
影响因子：
16.2
作者：
Cagniard, Barbara;Beeler, Jeff A.;Zhuang, Xiaoxi
通讯作者：
Zhuang, Xiaoxi
DOI：
10.1111/j.1460-9568.2011.07916.x
发表时间：
2012-01
期刊：
The European journal of neuroscience
影响因子：
--
作者：
Beeler JA;Frazier CR;Zhuang X
通讯作者：
Zhuang X
影响因子：
2.5
作者：
Costa, R. M.;Gutierrez, R.;Simon, S. A.
通讯作者：
Simon, S. A.
影响因子：
2.9
作者：
de Araujo, Ivan E.;Ferreira, Jozelia G.;Tellez, Luis A.;Ren, Xueying;Yeckel, Catherine W.
通讯作者：
Yeckel, Catherine W.