Waldbillig R J, Bartness T J
Physiol Behav. 1982 Apr;28(4):591-5. doi: 10.1016/0031-9384(82)90035-x.
The intestinal hormone cholecystokinin (CCK) has been shown to play a role in the termination of food intake, however its behavioral mechanism of action remains to be determined. Recent work from this laboratory suggested that the suppression of intake with CCK is dependent upon the specific orosensory characteristics of the substance being consumed and that the hormone may suppress intake by altering the behavior maintaining characteristics of orosensory stimuli. The present study further investigated this suggestion by determining whether changes in the orosensory characteristics of food after the magnitude of the suppressive effect of CCK. Specifically, the magnitude of the CCK effect on the intake of sucrose solutions of various concentrations was determined on non-deprived rats. The results of this work indicate that the suppressive effect of synthetic CCK (CCK-8) cannot be overridden by increases in sucrose concentration. In contrast, it was found that over a range of sucrose concentrations, the magnitude of the CCK effect increased with solution concentration. Because sucrose concentration predicts both caloric density and the magnitude of orosensory control (as measured by grams consumed), it appears that CCK may act on this control to regulate meal size in proportion to the caloric density of the food.
肠促胰酶肽（CCK）这种肠道激素已被证明在进食终止过程中发挥作用，但其行为作用机制仍有待确定。本实验室最近的研究表明，CCK对进食的抑制作用取决于所摄入物质的特定口部感觉特征，并且该激素可能通过改变维持口部感觉刺激的行为特征来抑制进食。本研究通过确定CCK抑制作用强度后食物口部感觉特征的变化，进一步探究了这一观点。具体而言，在非饥饿大鼠身上测定了CCK对不同浓度蔗糖溶液摄入量的影响强度。这项研究的结果表明，合成CCK（CCK-8）的抑制作用不会因蔗糖浓度的升高而被克服。相反，研究发现，在一定范围的蔗糖浓度内，CCK作用的强度随溶液浓度的增加而增大。由于蔗糖浓度既可以预测热量密度，也可以预测口部感觉控制的强度（以摄入的克数来衡量），因此CCK似乎可能作用于这种控制机制，以根据食物的热量密度按比例调节进食量。
