Differential Reinforcing and Satiating Effects of Intragastric Fat and Carbohydrate Infusions in Rats

Lucas, François; Sclafani, Anthony

doi:10.1016/s0031-9384(98)00275-3

Cited by 76 publications

(65 citation statements)

References 20 publications

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“…This contrasts with prior reports that corn oil infusions have weaker effects on flavor acceptance and preference in rats than do isocaloric carbohydrate infusions (13,19). Differences in training procedures and nutrient sources may account for these discrepant findings, although it is also possible that rats and mice differ in their responsiveness to carbohydrates and fats.…”

Section: Soybean Oil Conditioningcontrasting

confidence: 78%

“…Strain differences were observed with dilute (1, 3, or 10%) but not concentrated (30 or 100%) oil, which suggested that they were related to the orosensory perception of the oil rather than to fat appetite per se (2). Studies in rats, however, demonstrate that the postoral actions of nutritive oils condition flavor preferences (13). Thus strain differences in oil preference and acceptance may be related to postoral as well as orosensory factors.…”

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confidence: 99%

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Sugar and fat conditioned flavor preferences in C57BL/6J and 129 mice: oral and postoral interactions

Sclafani

Glendinning²

2005

American Journal of Physiology-Regulatory, Integrative and Comp

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113

121

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-C57BL/6J (B6) mice consume more sugar and fat solutions than do 129 mice in 24-h preference tests. Previous studies have attributed this observation to strain differences in taste responsiveness to these nutrients. We tested the hypothesis that differences in postingestive responsiveness contribute to the strain differences. In experiment 1, B6 and 129 mice were trained to associate consumption of a flavored solution (CSϩ) with intragastric (IG) infusions of 16% sucrose and a different flavored solution (CSϪ) with IG water infusions (22 h/day). They were then retrained with new flavors paired with IG infusions of 5.6% soybean oil and water. Although both strains developed preferences for the nutrient-paired CSϩ solutions, the B6 mice displayed significantly stronger preferences. The B6 mice consumed more CSϩ during training, which may have contributed to their enhanced preference. In a second experiment, training intakes were equated by giving B6 and 129 mice "isosweet" CS solutions prepared with different amounts of sucrose and saccharin. The B6 and 129 mice consumed more of the sugar-or fat-paired CSϩ than the water-paired CSϪ during training. The two strains also displayed equally strong preferences for the CSϩ over CSϪ in choice tests, indicating that they had similar postingestive responsiveness to the sucrose and soybean oil. We propose that B6 mice consume more sugar and fat than 129 mice because their stronger orosensory response stimulates greater intake, which leads to greater stimulation of postingestive nutrient detectors and further enhancement of consumption. sweet taste; sucrose; saccharin; soybean oil; gastric infusions; drinking patterns INBRED MOUSE STRAINS differ substantially in their acceptance (total intake) and preference (intake relative to water) for various nutritive and nonnutritive solutions including sugar, maltodextrin, oil, artificial sweeteners, and monosodium glutamate (2-4, 8, 14). This differential intake has been attributed in large part to strain differences in orosensory responsiveness to these substances. In particular, allelic variation in the Tas1r3 gene, which encodes a G protein-coupled sweet taste receptor, has been found to play a central role in determining strain differences in taste responsiveness to sugars and artificial sweeteners (15,20). Less is known about the sensory basis for strain differences in the appetite for oil or high-fat foods. In the present study, we investigated the interaction of oral and postoral factors in the daily intake of sugar and fat solutions in mice using a gastric conditioning procedure.Although strains of mice differ in the intake of noncaloric (saccharin, sucralose, acesulfame K) and caloric (sucrose, glucose, maltose) sweeteners (4, 7, 9, 14), differences in peak sweetener intakes are greater for sugars (4; Glendinning and Sclafani, unpublished data). This may be because sugars are more effective in stimulating sweet receptors than are artificial sweeteners. However, it also is possible that differences in caloric and noncaloric s...

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Section: Soybean Oil Conditioningcontrasting

confidence: 78%

mentioning

confidence: 99%

Sugar and fat conditioned flavor preferences in C57BL/6J and 129 mice: oral and postoral interactions

Sclafani

Glendinning²

2005

American Journal of Physiology-Regulatory, Integrative and Comp

Self Cite

113

121

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“…This procedure results in a preference forming for the nutrient-paired flavour over the water-paired flavour (flavour preference) and also increased absolute consumption of the nutrient-paired flavour (flavour acceptance) [44]. This type of conditioning is supported by most sugars, carbohydrates, and fats [45,46]. Glucose is the most commonly used nutrient in experiments of this kind and other sugars that support conditioning include sucrose, maltose, and polycose [41,46].…”

Section: Post-ingestive Infusionsmentioning

confidence: 99%

The role of dopamine in the pursuit of nutritional value

McCutcheon

2015

Physiology & Behavior

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Acquiring enough food to meet energy expenditure is fundamental for all organisms. Thus, mechanisms have evolved to allow foods with high nutritional value to be readily detected, consumed, and remembered. Although taste is often involved in these processes, there is a wealth of evidence supporting the existence of taste-independent nutrient sensing. In particular, post-ingestive mechanisms arising from the arrival of nutrients in the gut are able to drive food intake and behavioural conditioning. The physiological mechanisms underlying these effects are complex but are believed to converge on mesolimbic dopamine signalling to translate post-ingestive sensing of nutrients into reward and reinforcement value. Discerning the role of nutrition is often difficult because food stimulates sensory systems and post-ingestive pathways in concert. Thus, in this mini-review, I discuss the various methods that may be used to study post-ingestive processes in isolation including sham-feeding, nonnutritive sweeteners, post-ingestive infusions, and pharmacological and genetic methods. Using this structure, I present the evidence that dopamine is sensitive to nutritional value of certain foods and examine how this affects learning about food, the role of taste, and the implications for human obesity.

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“…That is, rats trained with different flavored solutions paired with isocaloric IG infusions of corn oil emulsion and maltodextrin solution consistently prefer the carbohydrate-paired flavor. 16 Instead, it appears that the fat in the HF diet indirectly increases the diet's reinforcing action by reducing its satiating potency. This may seem counterintuitive, but recent studies indicate that the postingestive actions of highly concentrated, and therefore highly satiating nutrient sources, are less reinforcing than less concentrated nutrient sources.…”

Section: Food Preferencesmentioning

confidence: 99%

“…17,18 In addition, IG fat infusions are less satiating than isocaloric carbohydrate infusions. 16 As a test of this reduced satiety=increased reinforcement interpretation, we compared the reaction of rats to flavored solutions paired with the HF diet and a diluted version of the HC diet. 15 The two diet infusions were equally satiating in that the rats consumed comparable volumes of the CS þ HC and CS þ HF with similar bout patterns.…”

Section: Food Preferencesmentioning

confidence: 99%

Psychobiology of food preferences

Sclafani

2001

Int J Obes

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Investigations with laboratory animals can reveal much about the basic psychobiological determinants of food preference and diet-induced overeating. When offered a choice of foods, rats typically prefer high-fat and=or high-sugar food items over their nutritionally balanced chow diet. In addition, they may increase their total energy intake by 20 -40% and consequently develop mild to moderate obesity. The role of flavor and postingestive nutritional actions on the preference for and overconsumption of fat-and sugar-rich foods has been questioned. To evaluate flavor and nutritional effects independently, recent studies have used self-regulated intragastric feeding paradigms. The results indicate that enhancing the flavor of food can significantly increase energy intake when nutrient composition is held constant. Similarly, changes in nutrient composition (ie fat -carbohydrate ratio) can significantly influence energy intake when flavor is held constant. In addition, postingestive nutrient actions can significantly alter flavor preferences through a conditioning process as function of nutrient type and concentration. Thus, food preferences and overeating result from interactions between the orosensory and nutritional properties of food.

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Differential Reinforcing and Satiating Effects of Intragastric Fat and Carbohydrate Infusions in Rats

Cited by 76 publications

References 20 publications

Sugar and fat conditioned flavor preferences in C57BL/6J and 129 mice: oral and postoral interactions

Sugar and fat conditioned flavor preferences in C57BL/6J and 129 mice: oral and postoral interactions

The role of dopamine in the pursuit of nutritional value

Psychobiology of food preferences

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