自助餐厅的饮食减少了蔗糖的偏好,增加了威斯塔大鼠对利培酮的敏感性

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-08-18 DOI:10.1108/nfs-05-2021-0148
J. S. Gonçalves, Arthur Rocha-Gomes, Amanda Escobar Teixeira, Alexandre Alves da Silva, M. R. Lessa, N. V. Dessimoni-Pinto, S. S. Seixas, T. R. Riul
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引用次数: 0

摘要

目的本研究的目的是评估从出生到成年(119天)接受自助饮食的Wistar大鼠,单次给药利培酮的敏感性增加与能量摄入的关系。设计/方法/方法在哺乳期,6窝Wistar大鼠(每窝坝+ 8只幼鼠)分别饲喂对照饲粮(n = 3)和自助饲粮(n = 3),外加水。断奶后,雄性被放置在单独的笼子里,接受与各自水坝相同的饮食(对照组= 18;或自助餐厅= 18),直到成年(出生后119天)。评估以下参数:食物和能量摄入量;大量营养素的摄入量;体重增加;脂肪组织相对重量;蔗糖的偏好;给予利培酮(0.1 mg/kg体重)后的食物摄入量。研究结果:与对照组相比,自助餐厅组的能量摄入更高(p < 0.001)。超出个人需要的能量消耗可以理解为一种贪食状态。此外,与对照组相比,自助餐厅组的体重增加(p = 0.048)和脂肪组织积累(p < 0.001)更大。这些结果表明,自助餐厅的饮食会导致动物肥胖。自助餐厅组表现出较低的蔗糖偏好(p = 0.031),这与快感缺乏样行为的发展有关。在食物摄入测试中,利培酮在自助餐厅的动物中表现出更大的敏感性,与接受利培酮的对照组相比,利培酮促进了它们能量摄入的减少(p = 0.040)。原创/价值自助餐厅的饮食促进了动物的贪食、快感缺乏样行为和肥胖。急性利培酮给药在自助餐厅组显示出更高的敏感性,能量摄入减少。报道的效果可能与NAc区域多巴胺能系统的下调有关。
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Cafeteria diet decreases sucrose preference and increases the sensitivity of risperidone in the caloric intake of Wistar rats
Purpose The purpose of this study was to evaluate the increase in sensitivity of a single risperidone administration in relation to energy intake of Wistar rats treated with cafeteria diet from birth to adulthood (119 days). Design/methodology/approach During the lactation period, six litters of Wistar rats (dam + 8 pups each litter) were fed one of the following two diets: Control (n = 3) or Cafeteria (n = 3) diets and water ad libitum. After weaning, the males were placed in individual cages, receiving the same diet offered to their respective dams (Control = 18; or Cafeteria = 18) until adulthood (119 postnatal days). The following parameters were evaluated: food and energy intake; macronutrient intake; weight gain; adipose tissue relative weight; sucrose preference; food intake after an administration of risperidone (0.1 mg/kg body weight). Findings The Cafeteria group showed a higher energy intake in relation to the Control group (p < 0.001). The consumption of energy beyond the individual needs can be understood as a hyperphagic condition. Also, the Cafeteria group reported greater weight gain (p = 0.048) and accumulation of adipose tissue (p < 0.001) with respect to the Control group. These results indicate that the cafeteria diet generated obesity in animals. The Cafeteria group showed reduced sucrose preference (p = 0.031), which is associated with the development of anhedonia-like behavior. In the food intake test, risperidone showed a greater sensitivity in Cafeteria animals, promoting a decrease in their energy intake in relation to the Control group that received risperidone (p = 0.040). Originality/value The cafeteria diet promoted hyperphagia, anhedonia-like behavior and obesity in animals. Acute risperidone administration showed greater sensitivity in the Cafeteria group, with a decrease in energy intake. The reported effects may be related to a downregulation of the dopaminergic system in the NAc region.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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