Dopamine and learned food preferences

Sclafani, Anthony; Touzani, Khalid; Bodnar, Richard J.

doi:10.1016/j.physbeh.2011.04.039

Cited by 77 publications

(76 citation statements)

References 72 publications

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“…The involvement of the amygdala and NAc in human hedonics, as well as studies of the involvement of dopaminergic neurotransmission that we did not review (694,695), parallel studies of flavor reward in rats (35,515,651). Similarly, studies of the responses of individual neurons in both subcortical and cortical brain areas in rhesus macaques to taste stimuli suggest that there is substantial overlap in the neural structures mediating flavor hedonics in monkeys and in humans (284,606,608).…”

Section: R1241 Sex Differences In the Physiology Of Eatingmentioning

confidence: 80%

Sex differences in the physiology of eating

Asarian

Geary²

2013

American Journal of Physiology-Regulatory, Integrative and Comp

414

349

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(HPG) axis function fundamentally affects the physiology of eating. We review sex differences in the physiological and pathophysiological controls of amounts eaten in rats, mice, monkeys, and humans. These controls result from interactions among genetic effects, organizational effects of reproductive hormones (i.e., permanent early developmental effects), and activational effects of these hormones (i.e., effects dependent on hormone levels). Male-female sex differences in the physiology of eating involve both organizational and activational effects of androgens and estrogens. An activational effect of estrogens decreases eating 1) during the periovulatory period of the ovarian cycle in rats, mice, monkeys, and women and 2) tonically between puberty and reproductive senescence or ovariectomy in rats and monkeys, sometimes in mice, and possibly in women. Estrogens acting on estrogen receptor-␣ (ER␣) in the caudal medial nucleus of the solitary tract appear to mediate these effects in rats. Androgens, prolactin, and other reproductive hormones also affect eating in rats. Sex differences in eating are mediated by alterations in orosensory capacity and hedonics, gastric mechanoreception, ghrelin, CCK, glucagon-like peptide-1 (GLP-1), glucagon, insulin, amylin, apolipoprotein A-IV, fatty-acid oxidation, and leptin. The control of eating by central neurochemical signaling via serotonin, MSH, neuropeptide Y, Agouti-related peptide (AgRP), melanin-concentrating hormone, and dopamine is modulated by HPG function. Finally, sex differences in the physiology of eating may contribute to human obesity, anorexia nervosa, and binge eating. The variety and physiological importance of what has been learned so far warrant intensifying basic, translational, and clinical research on sex differences in eating.neuroendocrinology; estrogens; testosterone; eating disorders; obesity SEX DIFFERENCES ARE PERVASIVE in physiology and medicine (51,64,73,109,110,466,797,826). The controls of eating and energy homeostasis are no exceptions. It was observed approximately 100 years ago that removal of the ovaries leads to marked accretion of adipose tissue in rats (697), that daily food intake expressed as kilocalories per gram body weight differs between male and female rats (778), and that food intake varies regularly through the ovarian cycle in intact female rats (674, 779). Sex differences in eating have been the subject of physiological research ever since. The clinical relevance of this work is increasingly evident. In the United States, women are approximately threefold more vulnerable than men to psychiatric eating disorders (346,351) and approximately twofold more vulnerable to severe and morbid obesity (BMI Ն 35 and 40 kg/m 2 , respectively, mass/height 2 ) (226). Women also appear to suffer more from these disorders in terms of physical and psychological functioning and quality of life (24,84,273,292,465,531,762). The increased obesity burden suffered by women is reflected in the fact that Ͼ80% of bariatric surgery patients in the U...

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Section: R1241 Sex Differences In the Physiology Of Eatingmentioning

confidence: 80%

Sex differences in the physiology of eating

Asarian

Geary²

2013

American Journal of Physiology-Regulatory, Integrative and Comp

414

349

View full text Add to dashboard Cite

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“…Alternatively, the early activation of brain reward circuits may initiate the first stages of the flavor-nutrient associative process so that licking stimulation in test 1 may reflect conditioned changes in the evaluation of the glucose (or CSϩ) flavor. The importance of brain dopamine signaling in flavor-nutrient preference learning is indicated by the finding that flavor conditioning by IG glucose infusions is blocked by microinjections of a D1 receptor antagonist (SCH23390) in the NAc as well as the amygdala and medial prefrontal cortex (53). Further studies are needed to determine whether the learning processes responsible for nutrient-conditioned flavor preferences also mediate the early nutrient stimulation of ingestion revealed in the present study.…”

Section: Conditioned Vs Unconditioned Post-oral Stimulation Of Intakementioning

confidence: 84%

Rapid post-oral stimulation of intake and flavor conditioning by glucose and fat in the mouse

Zukerman

Ackroff

Sclafani

2011

American Journal of Physiology-Regulatory, Integrative and Comp

Self Cite

108

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-Although widely assumed to have only satiating actions, nutrients in the gut can also condition increases in intake in some cases. Here we studied the time course of post-oral nutrient stimulation of ingestion in food-restricted C57BL/6J mice. In experiment 1, mice adapted to drink a 0.8% sucralose solution 1 h/day, rapidly increased their rate of licking (within 4 -6 min) when first tested with an 8% glucose solution and even more so in tests 2 and 3. Other mice decreased their licking rate when switched from sucralose to 8% fructose, a sugar that is sweet like glucose but lacks positive post-oral effects in mice. The glucose-stimulated drinking is due to the sugar's post-oral rather than taste properties, because sucralose is highly preferred to glucose and fructose in brief choice tests. A second experiment showed that the glucose-stimulated ingestion is associated with a conditioned flavor preference in both intact and capsaicin-treated mice. This indicates that the post-oral stimulatory action of glucose is not mediated by capsaicin-sensitive visceral afferents. In experiment 3, mice consumed flavored saccharin solutions as they self-infused water or glucose via an intragastric (IG) catheter. The glucose self-infusion stimulated ingestion within 13-15 min in test 1 and produced a conditioned increase in licking that was apparent in the initial minute of tests 2 and 3. Experiment 4 revealed that IG self-infusions of a fat emulsion also resulted in post-oral stimulation of licking in test 1 and conditioned increases in tests 2 and 3. These findings indicate that glucose and fat can generate stimulatory post-oral signals early in a feeding session that increase ongoing ingestion and condition increases in flavor acceptance and preference revealed in subsequent feeding sessions. The test procedures developed here can be used to investigate the peripheral and central processes involved in stimulation of intake by post-oral nutrients.conditioned flavor acceptance and preference; fructose; sucralose; capsaicin deafferentation; intragastric infusion THE OROSENSORY AND POST-ORAL nutritional properties of foods are important determinants of food intake and preference. The flavors of palatable foods, i.e., their taste, odor, and texture, stimulate feeding, whereas post-oral signals are often assumed to have only inhibitory action via satiation signals that terminate a feeding bout and satiety signals that suppress postmeal eating (10,24,56). However, there is extensive evidence that nutrients can have other post-oral effects that condition food preferences and, in some cases, increase intake (42). This has been demonstrated, for example, by studies in which rodents are trained to drink a flavored nonnutritive solution paired with intragastric (IG) self-infusion of a nutrient. Typically, animals are given multiple training trials with one flavor (the conditioned stimulus or CSϩ) paired with a concurrent IG nutrient self-infusion and a second flavor (CSϪ) paired with IG water self-infusion on alternate training days. T...

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“…The behavioural significance of activation of dopamine signalling has been demonstrated by showing that both systemic injections and central infusions of the dopamine D1-like receptor antagonist, SCH23390, disrupt the acquisition, but not expression, of flavour-nutrient conditioning [56][57][58][59]. Central sites in which D1 receptor blockade is effective include nucleus accumbens, prefrontal cortex, amygdala, and lateral hypothalamus.…”

Section: Post-ingestive Infusionsmentioning

confidence: 99%

“…For example, the pathway linking fat intake and sensing in the gut to increased dopamine efflux has been determined by blocking components of this signalling cascade [61]. Finally, the precise role for dopamine in any behavioural or neurochemical response has been tested by using antagonists to dopamine receptors allowing the specific receptor subtype involved to be resolved [57].…”

Section: Pharmacological Manipulationsmentioning

confidence: 99%

“…The ability of dopamine D1-like receptor blockade to disrupt flavour-nutrient conditioning when performed in several different forebrain sites suggests that dopamine's roles in such behaviours are widespread [57]. The majority of data discussed in this review involves measurement of dopamine in either the dorsal or ventral striatum of rodents.…”

Section: Mechanisms Of Dopamine Neuron Activation and Plasticitymentioning

confidence: 99%

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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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Dopamine and learned food preferences

Cited by 77 publications

References 72 publications

Sex differences in the physiology of eating

Sex differences in the physiology of eating

Rapid post-oral stimulation of intake and flavor conditioning by glucose and fat in the mouse

The role of dopamine in the pursuit of nutritional value

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