Cheng Xi, Tsuruyama Kazuto, Kida Satoshi
Department of Applied Biological Chemistry, Graduate School of Agriculture and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan.
Neuropsychopharmacol Rep. 2024 Dec;44(4):842-846. doi: 10.1002/npr2.12481. Epub 2024 Oct 28.
Eating disorders represent an aspect of mental illness involving failure to control eating behaviors. Food valence plays a regulatory role in eating behaviors and changes with eating experiences. Failure to control food valence may be associated with eating disorders. This study presents a newly developed behavior task-food reservation task, which assesses changes in food valence.
Over three consecutive days, mice were fed a regular diet for 30 min and subsequently were offered either palatable or low-palatable foods for 30 min.
Mice decreased regular diet consumption on the days that it was followed by a palatable food-sweet chocolate (SC) or cheese (CH) and increased it when it was followed by a low-palatable food-bitter (dark) chocolate (BC). Our findings indicate that mice can change regular diet consumption by learning whether it will be followed by a palatable or low-palatable food. This suggests that palatable food devaluated the food valence of regular diet, whereas low-palatable food evaluated it.
We developed a new food reservation task, which allows to assess experience-dependent change in the food valence of a regular diet. This task will contribute to a better understanding of the neural mechanisms underlying those changes.
饮食失调是精神疾病的一个方面，涉及无法控制饮食行为。食物效价在饮食行为中起调节作用，并随饮食体验而变化。无法控制食物效价可能与饮食失调有关。本研究提出了一种新开发的行为任务——食物保留任务，该任务可评估食物效价的变化。
连续三天，给小鼠喂食常规饮食30分钟，随后提供美味或不可口食物30分钟。
在喂食常规饮食后紧接着提供美味食物（甜巧克力（SC）或奶酪（CH））的日子里，小鼠减少了常规饮食的摄入量；而在喂食常规饮食后紧接着提供不可口食物（苦（黑）巧克力（BC））的日子里，小鼠增加了常规饮食的摄入量。我们的研究结果表明，小鼠可以通过了解常规饮食之后是美味食物还是不可口食物来改变常规饮食的摄入量。这表明美味食物降低了常规饮食的食物效价，而不可口食物则提高了它的食物效价。
我们开发了一种新的食物保留任务，该任务能够评估常规饮食的食物效价中依赖于经验的变化。这项任务将有助于更好地理解这些变化背后的神经机制。
