Institute of Molecular BioMedicine, Medical Faculty, Comenius University, Bratislava, Slovakia.
Physiol Behav. 2012 Feb 1;105(3):693-701. doi: 10.1016/j.physbeh.2011.10.004. Epub 2011 Oct 12.
Maillard reaction products (MRPs) are generated upon thermal processing of foods, modifying their colour and flavour. We asked whether aroma compounds generated via Maillard-type reactions modulate the in vivo effects of MRP-rich diets (MRPD). Male Wistar rats were fed for 3weeks either with a standard rat chow, an aroma compounds containing MRPD comprising 25% bread crust, or an aroma-extracted MRPD. In contrast to standard rat chow, consumption of MRPDs affected glucose control, induced hyper-leptinemia and hyper-adiponectinemia. Plasma adipokines were significantly higher in rats on aroma containing MRPD in comparison with those consuming aroma-extracted MRPD. Consumption of both MRPDs significantly increased the expression of the insulin receptor in the olfactory bulb, and mildly in the hypothalamus. Administration of the aroma containing MRPD significantly increased the leptin receptor expression in the olfactory bulb, and in the hypothalamus. Under both MRPDs, strong expression of c-fos indicated an increased neuronal activity in the olfactory bulb. Neuronal activity in brain areas involved in the central regulation of food intake and energy homeostasis was more pronounced in rats fed by the aroma containing MRPD. In conclusion, short-term consumption of a MRPD fortified with bread crust, particularly if containing solvent extractable volatile aroma compounds, affected the leptin-induced central signalling of anorexigenic/orexigenic hormones, and the neuronal activity in the central nervous system. Behavioural changes and altered glucose control were more evident in rats on the aroma containing MRPD. Our data suggest that volatile aroma compounds in foods might affect endocrine signalling and neuronal regulation of metabolism.
美拉德反应产物（MRP）是在食品的热加工过程中产生的，会改变其颜色和风味。我们想知道通过美拉德型反应生成的香气化合物是否会调节富含 MRP 的饮食（MRPD）的体内效应。雄性 Wistar 大鼠连续 3 周分别喂食标准大鼠饲料、含有 25%面包皮的含有香气化合物的 MRPD 或经香气提取的 MRPD。与标准大鼠饲料相比，MRPD 的消耗会影响葡萄糖控制，导致高瘦素血症和高脂联素血症。与消耗经香气提取的 MRPD 的大鼠相比，含有香气化合物的 MRPD 消耗的大鼠血浆中的脂联素明显更高。两种 MRPD 的消耗均显著增加了嗅球中胰岛素受体的表达，在下丘脑也有轻微增加。含有香气化合物的 MRPD 的消耗显著增加了嗅球中瘦素受体的表达，并在下丘脑也有轻微增加。在两种 MRPD 下，c-fos 的强烈表达表明嗅球中的神经元活性增加。参与食物摄入和能量稳态中枢调节的脑区中的神经元活性在喂食含有香气化合物的 MRPD 的大鼠中更为明显。总之，短期食用强化了面包皮的 MRPD，特别是如果含有可溶剂提取的挥发性香气化合物，会影响瘦素诱导的厌食/食欲激素的中枢信号传递，以及中枢神经系统中的神经元活性。在喂食含有香气化合物的 MRPD 的大鼠中，行为变化和葡萄糖控制的改变更为明显。我们的数据表明，食物中的挥发性香气化合物可能会影响内分泌信号传递和代谢的神经元调节。
