The opioid system majorly contributes to preference for fat emulsions but not sucrose solutions in mice

Sakamoto, Kazuhiro; Okahashi, Tatsuya; Matsumura, Shigenobu; Okafuji, Yoko; Adachi, Souichi; Tsuzuki, Satoshi; Inoue, Kazuo; Fushiki, Tohru

doi:10.1080/09168451.2014.991688

Cited by 12 publications

(8 citation statements)

References 47 publications

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“…In addition, experiments using an opioid receptor antagonist suggest that the type of food decides mechanisms of inducing preference and acquiring reinforcement effect. 8,20,21) Our present study and Kawasaki et al have also suggested that not all test solutions with aroma necessarily show preference or reinforcement effect. 6) Although there may be a congenital preference for aroma, a study has reported that the preference for aroma is acquired.…”

Section: Discussionsupporting

confidence: 75%

The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect

Amitsuka¹,

Okamura

Mukuta

et al. 2017

Bioscience, Biotechnology, and Biochemistry

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Katsuodashi, a dried bonito broth, is very basic and indispensable in Japanese cuisine and contains taste-exhibiting components and unique aroma. We previously reported that its unique aroma contributes to the preference and reinforcement effect associated with dried bonito. This study aims to elucidate the contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect. Volatile components obtained from dried bonito were fractionated and the fractions were subjected to two-bottle choice test. The fractionation test suggested that the component responsible for the preference is not one but comprises multiple components. In the GC-MS analysis/reconstruction test, solution with aromatic flavor narrowed down to 125 compounds had preference, and also had reinforcement effect. Moreover, GC-MS-olfactometry analysis narrowed down the candidate components to 28 out of 125. Mice showed preference for the test solution with aromatic flavor reconstructed with 28 components but did not show reinforcement behavior.

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Section: Discussionsupporting

confidence: 75%

The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect

Amitsuka¹,

Okamura

Mukuta

et al. 2017

Bioscience, Biotechnology, and Biochemistry

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“…MOR stimulation in the NAc activated various hypothalamic areas, the VTA, the substantia nigra, and the NTS [ 70 ]. In mice, administration of non-selective and mu-selective opioid receptor antagonists inhibited the preference for fat over sucrose [ 166 ]. Subcutaneous administration of the non-selective opioid receptor antagonist, naltrexone, reduced the acquisition of fat reinforcement, but not the expression of learned reinforcement [ 167 ].…”

Section: Macronutrient-based Diet Selection (What We Eat)mentioning

confidence: 99%

Neural and Molecular Mechanisms Involved in Controlling the Quality of Feeding Behavior: Diet Selection and Feeding Patterns

Sasaki

2017

Nutrients

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We are what we eat. There are three aspects of feeding: what, when, and how much. These aspects represent the quantity (how much) and quality (what and when) of feeding. The quantitative aspect of feeding has been studied extensively, because weight is primarily determined by the balance between caloric intake and expenditure. In contrast, less is known about the mechanisms that regulate the qualitative aspects of feeding, although they also significantly impact the control of weight and health. However, two aspects of feeding quality relevant to weight loss and weight regain are discussed in this review: macronutrient-based diet selection (what) and feeding pattern (when). This review covers the importance of these two factors in controlling weight and health, and the central mechanisms that regulate them. The relatively limited and fragmented knowledge on these topics indicates that we lack an integrated understanding of the qualitative aspects of feeding behavior. To promote better understanding of weight control, research efforts must focus more on the mechanisms that control the quality and quantity of feeding behavior. This understanding will contribute to improving dietary interventions for achieving weight control and for preventing weight regain following weight loss.

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“… 197 , 198 . In the current search, two papers discussed the involvement of the opioid system in fat preference ( 118 , 119 ). Sakamoto et al ( 119 ) looked at the effects of nonselective opioid antagonist naltrexone and mu-selective antagonist naloxonazine on both intralipid and sucrose intake.…”

Section: Discussionmentioning

confidence: 99%

“…In the current search, two papers discussed the involvement of the opioid system in fat preference ( 118 , 119 ). Sakamoto et al ( 119 ) looked at the effects of nonselective opioid antagonist naltrexone and mu-selective antagonist naloxonazine on both intralipid and sucrose intake. While more significant results were seen in sucrose intake, both naltrexone and naloxonazine antagonists reduced intralipid intake.…”

Section: Discussionmentioning

confidence: 99%

“…While more significant results were seen in sucrose intake, both naltrexone and naloxonazine antagonists reduced intralipid intake. The nonselective naltrexone also reduced intralipid preference ( 119 ). This indicates that the opioid system, and particularly mu-opioid receptors, play a supportive role in fat intake and the development of fat preference.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

A systematic review of the biological mediators of fat taste and smell

Jaime-Lara

Brooks

Vizioli

et al. 2023

Physiological Reviews

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Taste and smell play a key role in our ability to perceive foods. Overconsumption of highly palatable energy-dense foods can lead to increased caloric intake and obesity. Thus there is growing interest in the study of the biological mediators of fat taste and associated olfaction as potential targets for pharmacologic and nutritional interventions in the context of obesity and health. The number of studies examining mechanisms underlying fat taste and smell has grown rapidly in the last 5 years. Therefore, the purpose of this systematic review is to summarize emerging evidence examining the biological mechanisms of fat taste and smell. A literature search was conducted of studies published in English between 2014 and 2021 in adult humans and animal models. Database searches were conducted using PubMed, EMBASE, Scopus, and Web of Science for key terms including fat/lipid, taste, and olfaction. Initially, 4,062 articles were identified through database searches, and a total of 84 relevant articles met inclusion and exclusion criteria and are included in this review. Existing literature suggests that there are several proteins integral to fat chemosensation, including cluster of differentiation 36 (CD36) and G protein-coupled receptor 120 (GPR120). This systematic review will discuss these proteins and the signal transduction pathways involved in fat detection. We also review neural circuits, key brain regions, ingestive cues, postingestive signals, and genetic polymorphism that play a role in fat perception and consumption. Finally, we discuss the role of fat taste and smell in the context of eating behavior and obesity.

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The opioid system majorly contributes to preference for fat emulsions but not sucrose solutions in mice

Cited by 12 publications

References 47 publications

The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect

The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect

Neural and Molecular Mechanisms Involved in Controlling the Quality of Feeding Behavior: Diet Selection and Feeding Patterns

A systematic review of the biological mediators of fat taste and smell

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