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An aversive diet as thiamine-free food blocks food-induced release of excitatory amino acids in the accumbens

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Abstract Aims: 

As the nucleus accumbens shell plays an important role in the control of eating behaviour, the aim of this study was to evaluate the changes in: (a) the level of aspartic and glutamic acids in the accumbens shell of conditioned rats after the presentation of an aversive diet containing thiamine-free food; (b) the temperature of interscapular brown adipose tissue, effector of thermogenesis related to food intake. Methods: 

The concentration of aspartic and glutamic acids in the accumbens shell, and brown adipose tissue temperature were monitored in conditioned male Sprague–Dawley rats before and after the presentation of thiamine-free food or standard laboratory food. The aspartic and glutamic acids were collected using a microdialysis probe and quantified by HPLC. Food intake was also measured. Results: 

The results indicated that an intake of standard laboratory food induced an increase in the level of aspartic and glutamic acids, and an elevation in temperature of brown adipose tissue; whereas an intake of thiamine-free food blocks these increases in the conditioned animals. Conclusion: 

The thiamine-free diet modifies the release of excitatory amino acids in the nucleus accumbens of conditioned animals. This dietĀ also affects thermogenesis.
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Keywords: accumbens nucleus; aspartic acid; eating behaviour; glutamic acid; non-shivering thermogenesis; rat

Document Type: Research Article

Affiliations: Department of Experimental Medicine, Section of Human Physiology, Second University of Naples, Naples, Italy

Publication date: 2003-07-01

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