Allard M, Leblanc J
Department of Physiology, School of Medicine, Laval University, Quebec City, Canada.
Int J Obes. 1988;12(2):169-78.
Groups of rats were maintained at 24 degrees C and 4 degrees C (WA, CA). At each temperature one group was fed a pelleted stock diet, while another was fed in addition, 3 kJ of palatable food at 1-h intervals for a total of 8 h during the day. After 2 weeks the thermogenic response to both 3 kJ and 30 kJ of palatable food was determined by measuring oxygen consumption over a period of 3 h. Food intake revealed two phases of postprandial thermogenesis. During the initial cephalic phase which lasted 30 min the O2 consumption increased by about 40 percent with both test meals and the response was comparable for WA and CA rats tested at the same temperature. During the subsequent gastrointestinal phase the response was proportional to the size of the meal and the CA rats were always more responsive than the WA rats specially when tested at 4 degrees C. The results suggest that postprandial thermogenesis during the initial cephalic phase is related to food palatability and that cold exposure and cold acclimation cause an enhanced response during the second phase of meal thermogenesis.
将大鼠分成几组，分别饲养在24摄氏度和4摄氏度环境中（WA组、CA组）。在每个温度条件下，一组喂食颗粒状常规饲料，另一组在此基础上，每天每隔1小时额外喂食3千焦可口食物，共持续8小时。2周后，通过测量3小时内的耗氧量，来确定大鼠对3千焦和30千焦可口食物的产热反应。食物摄入显示出餐后产热的两个阶段。在持续30分钟的初始头期，两种测试餐都会使耗氧量增加约40%，并且在相同温度下测试的WA组和CA组大鼠的反应相当。在随后的胃肠期，反应与餐量成正比，并且CA组大鼠总是比WA组大鼠反应更强烈，尤其是在4摄氏度下测试时。结果表明，初始头期的餐后产热与食物适口性有关，冷暴露和冷适应会导致餐产热第二阶段的反应增强。
