Alterations of sucrose preference after Roux-en-Y gastric bypass
Alterations of sucrose preference after Roux-en-Y gastric bypass
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DOI：
10.1016/j.physbeh.2011.07.025
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发表时间：
2011-10-24
影响因子：
2.9
通讯作者：
le Roux, C. W.
中科院分区：
文献类型：
--
作者：
Bueter, M.;Miras, A. D.;le Roux, C. W.
据报道，Roux-en-Y胃旁路术（胃旁路术）患者对甜味食物的感知和消费发生了变化。本研究旨在进一步研究胃旁路术后大鼠甜食摄入量和人类蔗糖检测的变化。将Wistar大鼠随机分为胃旁路或假手术组，并采用标准的两瓶摄入试验（与水相比）评估对蔗糖（甜）、氯化钠（咸）、柠檬酸（酸）和盐酸奎宁（苦）的偏好。测量肠T1 R2和T1 R3表达以及胰高血糖素样肽1（GLP-1）和肽YY（PYY）的血浆水平。此外，肥胖患者和正常体重对照组在术前和术后进行了蔗糖味觉检测阈值测试。视觉模拟量表测量享乐知觉被用来确定患者和对照组认为是“刚刚好”术前和术后的蔗糖浓度。胃转流减少大鼠蔗糖摄入量（p
Roux-en-Y gastric bypass (gastric bypass) patients reportedly have changes in perception and consumption of sweet-tasting foods. This study aimed to further investigate alterations in sweet food intake in rats and sucrose detection in humans after gastric bypass. Wistar rats were randomized to gastric bypass or sham-operations and preference for sucrose (sweet), sodium chloride (salty), citric acid (sour) and quinine hydrochloride (bitter) was assessed with standard two-bottle intake tests (vs. water). Intestinal T1R2 and T1R3 expression and plasma levels of glucagon-like-peptide 1 (GLP-1) and peptide YY (PYY) were measured. Furthermore, obese patients and normal weight controls were tested for sucrose taste detection thresholds pre- and postoperatively. Visual analogue scales measuring hedonic perception were used to determine the sucrose concentration considered by patients and controls as "just about right" pre- and postoperatively. Gastric bypass reduced the sucrose intake relative to water in rats (p