EFFECT OF FOOD COMPONENTS ON NEURONAL ACTIVITY

我们研究了一些食物成分、神经递质(动物研究)和精神状态(人类研究)之间的关系。在测定脑电波之前，受试者用软计算机测量体温、脉搏和脑电波。(1)给大鼠灌胃各种糖和甜味剂后，用高效液相色谱-电化学检测法测定脑组织中5-羟色胺和儿茶酚胺的浓度。此外，我们还测定了受试者在摄入各种糖后的脑电波。给大鼠灌胃酸奶乳清可增加脑内5-羟色胺的含量。酸奶乳清对受试者也有一定的放松作用。(3)不同种类的蘑菇对大脑单胺类物质的含量有一定的影响。此外，通过微透析和灌流技术确定的蘑菇给药也促进了纹状体多巴胺的释放。

We examined the relationship between some food components, neurotransmitter (animal study) and mentation (human study). Before determining the brain waves, the subjects exposed to determined body temperature, pulses and brain waves by using a soft computer.(1) When various kinds of sugars and sweeteners were offered to rats, the concentrations of brain monoamines such as serotonin and catecholamines were determined by HPLC with electrochemical detector. Also, we determined the brain waves for human subject after the administration of various sugars. Then the working activity of brain was recovered by sugars.(2) The administration of sour milk whey to rats increased the brain serotonin. Also, the relaxation for human subject was observed by the sour milk whey.(3) Various kinds of mushrooms caused some differences of brain monoamine levels. Also the release of striatal dopamine was enhanced by the administration of mushrooms determined by microdialysis and superfusion techniques.