کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7306092 1475358 2018 31 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Conditioned flavor preferences in animals: Merging pharmacology, brain sites and genetic variance
ترجمه فارسی عنوان
تنظیمات عطر و طعم در حیوانات: ادغام فارماکولوژی، مغز و واریانس ژنتیکی
کلمات کلیدی
تنظیمات طعم مطبوع، شکر ها، چربی ها واریانس ژنتیکی، توزیع مغز شبکه،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The elucidation of the behavioral, neurochemical, neuroanatomical and genetic substrates mediating the development of conditioned flavor preferences (CFP) is one of the multi-faceted scientific contributions that Dr. Anthony Sclafani has made to the study of food intake. This review summarizes the results of thirty-five publications over nearly twenty years of collaborations between the Sclafani and Bodnar laboratories. This includes the different approaches employed to study the orosensory (flavor-flavor) and post-ingestive (flavor-nutrient) processes underlying CFP including its acquisition (learning) and expression. It describes how CFP is elicited by different sugars (sucrose, glucose, fructose) and fats (corn oil) in rats, and how strain-specific CFP effects can be observed through the use of inbred mouse strains to evaluate genetic variance. The roles of pharmacological substrates (dopamine, glutamate, opioids, acetylcholine, GABA, cannabinoids) mediating sugar- and fat-CFP acquisition and expression are elucidated. Finally, neuroanatomical sites of action (nucleus accumbens, amygdala, medial prefrontal and orbital frontal cortices, lateral hypothalamus) are evaluated at which dopamine signaling mediates acquisition and expression of different forms of CFP.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Appetite - Volume 122, 1 March 2018, Pages 17-25
نویسندگان
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