Behavioral and neuroscientific research of the feeding behavior elicited by physical and chemical characteristics of foods

由食物的物理和化学特性引起的进食行为的行为和神经科学研究

• 批准号: 15591984
• 负责人: SAKO Noritaka
• 金额: $ 1.6万
• 依托单位: Asahi University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2003
• 资助国家: 日本
• 起止时间: 2003 至 2005
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-15591984/
• 关键词: conditioned food aversion; temperature of foods; hardness of foods; amygdala; Wistar rats; FOS蛋白; ラット; 食物嫌悪条件づけ; 破壊実験; 摂取溶液温度; 食物の硬さ; 条件刺激

It is known that taste can act as a conditioned stimulus (CS) for conditioned food aversion. In the present study, in order to examine whether or not the temperature and hardness of foods can be a CS, we conducted behavioral and neuroscientific experiments in Wistar rats. The results were follows : (1)The rats subjected to aversive conditioning to temperature of distilled water could learn to avoid these CSs, but they did not avoid any taste stimuli. (2)The rats subjected to aversive conditioning to hardness of foods also could learn to avoid these CSs. (3)The rats with bilateral lesions of amygdala could not acquire conditioning to temperature and hardness of the CS. (4)When the rats subjected to aversive conditioning to temperature of distilled water durunk CS,FOS proteins were expressed in their amygdala. These results suggest that rats can be conditioned to temperature and hardness of foods aversion and that amygdala plays an important role for this conditioning.

众所周知，味觉可以作为条件性刺激(CS)来产生条件性食物厌恶。在本研究中，为了检验食物的温度和硬度是否可以成为CS，我们在Wistar大鼠身上进行了行为和神经科学实验。实验结果如下：(1)大鼠在接受蒸馏水温度厌恶条件反射后，可以学习回避这些刺激，但不回避任何味觉刺激。(2)对食物硬度进行厌恶条件反射的大鼠也能学会避免这些条件反射。(3)双侧杏仁核损伤大鼠不能获得对CS的温度和硬度的条件反射。(4)大鼠应激时，杏仁核有FOS蛋白表达。这些结果表明，大鼠可以对食物厌恶的温度和硬度进行条件反射，而杏仁核在这种条件反射中起着重要作用。

项目成果

Does taste affect preference for sodium in zinc deficient rats?

味觉会影响缺锌大鼠对钠的偏好吗？

• 发表时间: 2005
• 期刊: Jpn.J.Taste and Smell Res. 12(3)
• 作者: Futani;Y.;Sako;N.;Nakashima;K.;Katsukawa;H.;Tadano;M.;Yamamoto;K.;Sugimura;T.
• 通讯作者: T.

Sako N, Tokita K, Sugimura T, Yamamoto T: "Synergistic responses of the chorda tympani to mixtures of umami and sweet substances in rats."Chemical Senses. 28・3. 261-265 (2003)

Sako N、Tokita K、Sugimura T、Yamamoto T：“大鼠鼓索对鲜味和甜味物质混合物的协同反应。”Chemical Senses 28・3（2003）。

硲 哲崇, 杉村忠敬, 山本隆: "食物の選択行動はいかに制御されているか?"日本咀嚼学会雑誌. 12・2. 67-73 (2003)

Tetsutaka Tsukasa、Tadataka Sugimura、Takashi Yamamoto：“如何控制食物选择行为？”日本咀嚼学会杂志 12・2（2003 年）。

Synergistic responses of the chorda tympani to mixtures of umami and sweet substances in rats

• DOI: 10.1093/chemse/28.3.261
• 发表时间: 2003-03-01
• 期刊: CHEMICAL SENSES
• 影响因子: 3.5
• 作者: Sako, N;Tokita, K;Yamamoto, T
• 通讯作者: Yamamoto, T

亜鉛欠乏と食塩嗜好

缺锌和盐偏爱

• 发表时间: 2006
• 期刊: 日本味と匂学会誌 13(1)
• 作者: 硲哲崇;勝川秀夫;中島清人;麩谷嘉一
• 通讯作者: 麩谷嘉一