Sensory-specific appetition: Postingestive detection of glucose rapidly promotes continued consumption of a recently encountered flavor
Sensory-specific appetition: Postingestive detection of glucose rapidly promotes continued consumption of a recently encountered flavor
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DOI：
10.1016/j.physbeh.2013.03.021
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发表时间：
2013-09-10
影响因子：
2.9
通讯作者：
Richards, Emily K.
中科院分区：
文献类型：
--
作者：
Myers, Kevin P.;Taddeo, Marisa S.;Richards, Emily K.
通常认为，当在口中感觉到大量营养素时，大量营养素刺激摄入（例如，甜味），但当食物进入胃肠道时，其作用变得抑制，触发饱食过程，导致进餐终止。在这里，我们报告了扩展最近工作的实验（见Zukerman等人，2011 [1]）表明，在某些情况下，肠道中感觉到的营养素会产生积极的反馈效应，立即促进持续摄入。在一个实验中，具有胃内（IG）导管的大鼠习惯于每天食用糖精中的新型风味剂，同时接受水注入的IG（5 ml/15分钟）。第一次输注葡萄糖（16% w/w）而不是水，在输注开始后6分钟内摄入加速，总摄入量较基线增加29%。实验2复制了这种刺激作用，葡萄糖输注，但没有果糖，也没有麦芽糊精。实验3表明，立即摄入刺激是特定于伴随葡萄糖输注的风味。大鼠习惯于将调味糖精去除并替换为相同或不同的风味。当葡萄糖输注伴随着第一瓶时，只有当第二瓶含有相同的味道时，才能刺激第二瓶的摄入，而不是当味道转换时。因此，我们不仅证实了葡萄糖摄入后感知可以有一个快速的，积极的反馈效果（“食欲”，而不是“饱腹感”），但它是感官特异性的，促进持续摄入最近遇到的味道。这种感官特定的动机可能代表了一个额外的心理生物学的影响，膳食的大小，并进一步，有影响的机制，学习风味营养协会。(C)2013 Elsevier Inc. All rights reserved.
It is generally thought that macronutrients stimulate intake when sensed in the mouth (e.g., sweet taste) but as food enters the GI tract its effects become inhibitory, triggering satiation processes leading to meal termination. Here we report experiments extending recent work (see Zukerman et al., 2011 [1]) showing that under some circumstances nutrients sensed in the gut produce a positive feedback effect, immediately promoting continued intake. In one experiment, rats with intragastric (IG) catheters were accustomed to consuming novel flavors in saccharin daily while receiving water infused IG (5 ml/15 min). The very first time glucose (16% w/w) was infused IG instead of water, intake accelerated within 6 min of infusion onset and total intake increased 29% over baseline. Experiment 2 replicated this stimulatory effect with glucose infusion but not fructose nor maltodextrin. Experiment 3 showed that the immediate intake stimulation is specific to the flavor accompanying the glucose infusion. Rats were accustomed to flavored saccharin being removed and replaced with the same or a different flavor. When glucose infusion accompanied the first bottle, intake from the second bottle was stimulated only when it contained the same flavor, not when the flavor switched. Thus we confirm not only that glucose sensed postingestively can have a rapid, positive feedback effect ('appetition' as opposed to 'satiation') but that it is sensory-specific, promoting continued intake of a recently encountered flavor. This sensory-specific motivation may represent an additional psychobiological influence on meal size, and further, has implications for the mechanisms of learned flavor-nutrient associations. (C) 2013 Elsevier Inc. All rights reserved.