Roux-en-Y gastric bypass in rats increases sucrose taste-related motivated behavior independent of pharmacological GLP-1-receptor modulation

Mathes, Clare M.; Bueter, Marco; Smith, Kimberly; Lutz, Thomas; Roux, Carel W. le; Spector, Alan C.

doi:10.1152/ajpregu.00214.2011

Cited by 62 publications

(56 citation statements)

References 72 publications

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“…Hence, RYGB rats liked the low concentrations of sucrose and fat more than sham-operated rats, at least under some conditions. In our own studies, however, we found no decrease in the concentration-dependent licking response to sucrose in chowfed RYGB rats; to our surprise, RYGB rats actually approached the drinking spouts more often than sham rats, indicating an increased appetitive behavior (83). The reasons for the partly discrepant results across studies is not entirely clear, but may depend on the exact test paradigm, prior experience of the animals with the taste stimulus, the obesity state of the animals, their feeding paradigm and diet, and perhaps differences in the surgical technique, such as size of the gastric pouch.…”

Section: Taste and Food Preferencescontrasting

confidence: 65%

“…Further, RYGB rats seem to initiate more licking behavior to sweet or fat stimuli in brief access tests (83). Together, these results indicate that reduced eating after RYGB seems to be a voluntary process that is not guided by an inability or unwillingness to approach food or to ingest but that may be related to (enhanced) mechanisms of satiation, i.e., once food ingestion has started.…”

Section: Clinical Effect 2: Change Of Eating Behaviormentioning

confidence: 73%

“…Various papers have been published using this technique, but the results have not been as uniform as with the preference tests for different types of solid diets (49,83,131). Shin and colleagues (131) reported an increase in the relative preference for low-concentrated sucrose or fat solutions and a decrease at higher concentrations compared with high-fat fed obese rats.…”

Section: Taste and Food Preferencesmentioning

confidence: 99%

“…Animals are offered a battery of bottles that contain different concentrations of the test solutions vs. water; the bottles are only presented for short time intervals during which the animals are allowed to lick from one spout at a time, but the ingested volume and, hence, postoral effects are small. The number of approaches to the bottles can be taken as a parameter of how much the animal wants to ingest the respective stimulus ("appetitive behavior"), the licking rate during presentation of a specific bottle is a parameter of how much the animal likes to ingest that stimulus ("consumatory behavior") (137, 138).Various papers have been published using this technique, but the results have not been as uniform as with the preference tests for different types of solid diets (49,83,131). Shin and colleagues (131) reported an increase in the relative preference for low-concentrated sucrose or fat solutions and a decrease at higher concentrations compared with high-fat fed obese rats.…”

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confidence: 99%

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The physiology underlying Roux-en-Y gastric bypass: a status report

Lutz

Bueter

2014

American Journal of Physiology-Regulatory, Integrative and Comp

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Lutz TA, Bueter M. The physiology underlying Roux-en-Y gastric bypass: a status report. Am J Physiol Regul Integr Comp Physiol 307: R1275-R1291, 2014. First published September 24, 2014 doi:10.1152/ajpregu.00185.2014.-Obesity and its related comorbidities can be detrimental for the affected individual and challenge public health systems worldwide. Currently, the only available treatment options leading to clinically significant and maintained body weight loss and reduction in obesity-related morbidity and mortality are based on surgical interventions. This review will focus on two main clinical effects of Roux-en-Y gastric bypass (RYGB), namely body weight loss and change in eating behavior. Animal experiments designed to understand the underlying physiological mechanisms of these post-gastric bypass effects will be discussed. Where appropriate, reference will also be made to vertical sleeve gastrectomy. While caloric malabsorption and mechanical restriction seem not to be major factors in this respect, alterations in gut hormone levels are invariably found after RYGB. However, their causal role in RYGB effects on eating and body weight has recently been challenged. Other potential factors contributing to the RYGB effects include increased bile acid concentrations and an altered composition of gut microbiota. RYGB is further associated with remarkable changes in preference for different dietary components, such as a decrease in the preference for high fat or sugar. It needs to be noted, however, that in many cases, the question about the necessity of these alterations for the success of bariatric surgery procedures remains unanswered.Roux-en-Y gastric bypass; vertical sleeve gastrectomy; gut hormones; restriction; malabsorption; energy expenditure THE OBESITY EPIDEMIC AND ITS related comorbidities constitute a major challenge for both personal health and public health systems worldwide. The enormous increase in knowledge about the physiological mechanisms that control eating and body weight contrasts with the lack of available pharmacological therapies leading to safe, efficient, and long-lasting body weight reductions and amelioration of obesity-related comorbidities. However, recent insights into underlying mechanisms of obesity and bariatric surgery have led to promising perspectives in respect to gut hormone-based strategies against obesity. Nevertheless, best results for maintained weight reduction and improvement of comorbidities are still achieved by surgical means (22,88,121,135,136). This review aims to summarize key findings in respect to underlying physiological mechanisms of the Roux-en-Y gastric bypass (RYGB) procedure, which is the most commonly performed bariatric operation worldwide and thus, by many is considered as the gold standard in bariatric surgery. Sporadic reference will also be made to vertical sleeve gastrectomy (VSG) when appropriate. Both operations reduce eating at least temporarily (19,140,143) and lead to changes in food preferences (20,27,72). The majority of data collected with...

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Section: Taste and Food Preferencescontrasting

confidence: 65%

Section: Clinical Effect 2: Change Of Eating Behaviormentioning

confidence: 73%

Section: Taste and Food Preferencesmentioning

confidence: 99%

mentioning

confidence: 99%

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The physiology underlying Roux-en-Y gastric bypass: a status report

Lutz

Bueter

2014

American Journal of Physiology-Regulatory, Integrative and Comp

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“…Indeed, the detectability of sugar is heightened after RYGB in humans, but this does not seem to translate to a reduced hedonic value of sweet foods and fluids (3,4). Also, the results of brief-access tests or examinations of early-meal lick patterns, in which the postingestive consequences of nutritive stimuli are limited, are not always indicative of blunted avidity for sucrose or Intralipid by RYGB rats (14,17,18; though see 8,27,32). More to the point, the motivation to complete an operant work demand in a progressive ratio task is not decreased by RYGB in rats when sucrose or Intralipid are used as reinforcers, even after these rats displayed blunted and/or progressively decreasing preference for these stimuli in long-term tests (16).…”

mentioning

confidence: 99%

Roux-en-Y gastric bypass in rats progressively decreases the proportion of fat calories selected from a palatable cafeteria diet

Mathes

Letourneau

Blonde

et al. 2016

American Journal of Physiology-Regulatory, Integrative and Comp

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Mathes CM, Letourneau C, Blonde GD, le Roux CW, Spector AC. Roux-en-Y gastric bypass in rats progressively decreases the proportion of fat calories selected from a palatable cafeteria diet. Am J Physiol Regul Integr Comp Physiol 310: R952-R959, 2016. First published February 10, 2016 doi:10.1152/ajpregu.00444.2015.-Roux-en-Y gastric bypass surgery (RYGB) decreases caloric intake in both human patients and rodent models. In long-term intake tests, rats decrease their preference for fat and/or sugar after RYGB, and patients may have similar changes in food selection. Here we evaluated the impact of RYGB on intake during a "cafeteria"-style presentation of foods to assess if rats would lower the percentage of calories taken from fat and/or sugar after RYGB in a more complex dietary context. Male Sprague-Dawley rats that underwent either RYGB or sham surgery (Sham) were presurgically and postsurgically given 8-days free access to four semisolid foods representative of different fat and sugar levels along with standard chow and water. Compared with Sham rats, RYGB rats took proportionally fewer calories from fat and more calories from carbohydrates; the latter was not attributable to an increase in sugar intake. The proportion of calories taken from protein after RYGB also increased slightly. Importantly, these postsurgical macronutrient caloric intake changes in the RYGB rats were progressive, making it unlikely that the surgery had an immediate impact on the hedonic evaluation of the foods and strongly suggesting that learning is influencing the food choices. Indeed, despite these dietary shifts, RYGB, as well as Sham, rats continued to select the majority of their calories from the high-fat/high-sugar option. Apparently after RYGB, rats can progressively regulate their intake and selection of complex foods to achieve a seemingly healthier macronutrient dietary composition. supermarket diet; bariatric surgery; diet-induced obesity; conditioned avoidance ROUX-EN-Y GASTRIC BYPASS (RYGB) is an effective means by which to reduce excess body weight in the morbidly obese (e.g., 28). While many physiological changes induced by the operation may contribute to weight loss, there is strong evidence that patients eat less and have reduced appetite (e.g., 1, 13, 35). In some studies, RYGB patients report less frequent consumption of high-fat foods, like cheeses and red meats (e.g., 14); sweets, like soda and candy (e.g., 7, 11, 31); and other palatable mixtures of sugar and fat, such as ice cream (e.g., 2, 10, 30). While self-report measures in humans are vulnerable to inaccuracies (e.g., 9, 15, 23, 24, 33; also see 19), these results are mirrored in rat models of RYGB. After RYGB, rats lose body weight, consume fewer overall calories, and show blunted preferences for high-fat laboratory diets, as well as for sucrose solutions, the soybean oil emulsion Intralipid, and dietary supplements like Ensure that are high in fat and sugar (e.g., 3,5,14,16,22,26,27,36,37).Although these data from rodent models of RYGB are compelling, t...

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