中国神经再生研究(英文版)

中国神经再生研究(英文版) ›› 2013, Vol. 8 ›› Issue (17): 1560-1567.doi: 10.3969/j.issn.1673-5374.2013.17.003

• 原著:周围神经损伤修复保护与再生 • 上一篇    下一篇

膈下迷走神经切断大鼠减少了对甜味溶液的摄入

  

  • 收稿日期:2013-03-13 修回日期:2013-05-04 出版日期:2013-06-15 发布日期:2013-06-15

Subdiaphragmatic vagotomy reduces intake of sweet-tasting solutions in rats

Enshe Jiang1, Dongming Yu2, Zhifen Feng1   

  1. 1 Institute of Public Hygiene, School of Nursing, Henan University, Kaifeng 475004, Henan Province, China
    2 Department of Anatomy, Medical College of Henan University, Kaifeng 475004, Henan Province, China
  • Received:2013-03-13 Revised:2013-05-04 Online:2013-06-15 Published:2013-06-15
  • Contact: Dongming Yu, Ph.D., Associate professor, Department of Anatomy, Medical College of Henan University, Kaifeng 475004, Henan Province, China, dm93011@henu.edu.cn.
  • About author:Enshe Jiang☆, Ph.D., Associate professor.

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摘要：

研究表明，摄食甜味食物引起的味觉信息和一般内脏信息在中枢神经系统存在明显交互联系。为了研究传递一般内脏信息的膈下迷走神经在甜味觉溶液摄入过程中的作用，实验观察了膈下迷走神经切断后，禁水大鼠在1h内对0.5M蔗糖、0.005M糖精和蒸馏水的摄入情况。结果发现迷走神经切除大鼠对3种液体的摄入量差异无显著性意义。而假手术大鼠对糖精溶液的摄入量明显高于对蔗糖和蒸馏水的摄入量。与假手术大鼠相比，迷走神经切除大鼠对蒸馏水的摄入量不变，但对蔗糖和糖精溶液的摄入量显著下降。可见膈下迷走神经切断可减少大鼠对甜味溶液摄入，消除甜味溶液和蒸馏水引起的欣快感之间的差异。

关键词: 神经再生, 周围神经损伤, 甜味觉, 内脏感觉, 迷走神经切除, 孤束核, 臂旁核, 摄食, 欣快感, 基金资助文章

Abstract:

Studies have shown that there are strong interactions between gustatory and visceral sensations in the central nervous system when rats ingest sweet foods or solutions. To investigate the role of the subdiaphragmatic vagi in transmitting general visceral information during the process of drinking sweet-tasting solutions, we examined the effects of subdiaphragmatic vagotomy on the intake of 0.5 mol/L sucrose, 0.005 mol/L saccharin or distilled water over the course of 1 hour in rats deprived of water. Results showed no significant difference in consumption of these three solutions in vagotomized rats. However, rats in the sham-surgery group drank more saccharin solution than sucrose solution or distilled water. Moreover, the intake of distilled water was similar between vagotomized rats and sham-surgery group rats, but significantly less sucrose and saccharin were consumed by vagotomized rats compared with rats in the sham-surgery group. These findings indicate that subdiaphragmatic vagotomy reduces intake of sweet-tasting solution in rats, and suggest that vagal and extravagal inputs play a balanced role in the control of the intake of sweet-tasting solutions. They also suggest that subdiaphragmatic vagotomy eliminates the difference in hedonic perception induced by sweet-tasting solutions compared with distilled water.