Mechanisms of developing food preference and memorization (learning) through exposure to high-fat diets or sweeteners early in life

2016 Fiscal Year Final Research Report

• Project/Area Number: 25461391
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Endocrinology
• Research Institution: University of the Ryukyus
• Principal Investigator: YABIKU Kouichi 琉球大学, 医学部附属病院, 講師 (70545748)
• Project Period (FY): 2013-04-01 – 2017-03-31
• Keywords: 小胞体ストレス / 4PBA / 海馬 / 若齢期 / 高脂肪食

Outline of Final Research Achievements

Regarding mechanisms of food preference and memorization (learning), a group fed a high-fat diet for a certain period of time at a young age showed a tendency to be enhanced expressions of ER stress-related proteins and genes in the hippocampus in adulthood, compared with a group fed a normal diet, and their expression levels normalized when fed simultaneously with 4-phenylbutyric acid (4-PBA). The amygdala was similarly examined, demonstrating no significant manifestation of ER stress.
An experiment with the primary neuronal culture of the hippocampal region demonstrated that the addition of palmitate significantly increased the manifestation of ER stress and decreased the neurite growth rate. In addition, a group pretreated with 4-PBA showed the decreased manifestation of ER stress even after the administration of palmitate and restored neurite growth rate, compared with a group treated with palmitate alone.

Free Research Field

糖尿病