Cephalic Reflexes: Their Role in Digestion and Possible Roles in Absorption and Metabolism

Giduck, S. A.; Threatte, Rose M.; Kare, Morley R.

doi:10.1093/jn/117.7.1191

Cited by 89 publications

(40 citation statements)

References 61 publications

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“…Thus, one possible mediator of the observed effects is that orosensory cues that predict the delivery of nutrients can acquire the capacity to evoke what are termed 'cephalic phase' responses. Cephalic phase responses are physiological reflexes that are evoked preabsorptively by stimuli related to food 16,17 which are usually transient, fractional components of larger physiological changes that occur when food actually enters the gastrointestinal tract. A predictive relationship between the sensory properties of a food and its postingestive, caloric consequences may enable foods to elicit anticipatory conditioned cephalic phase reflexes, which may promote efficient regulation of body weight (e.g., Cannon 18 and Woods and Ramsay 19 ).…”

Section: Discussionmentioning

confidence: 99%

Consistent relationships between sensory properties of savory snack foods and calories influence food intake in rats

2006

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Objective: Determine the influence of experience with consistent or inconsistent relationships between the sensory properties of snack foods and their caloric consequences on the control of food intake or body weight in rats. Design: Rats received plain and BBQ flavored potato chips as a dietary supplement, along with ad lib rat chow. For some rats the potato chips were a consistent source of high fat and high calories (regular potato chips). For other rats, the chips provided high fat and high calories on some occasions (regular potato chips) and provided no digestible fat and fewer calories at other times (light potato chips manufactured with a fat substitute). Thus, animals in the first group were given experiences that the sensory properties of potato chips were strong predictors of high calories, while animals in the second group were given experiences that the sensory properties of potato chips were not predictors of high calories. Subjects: Juvenile and adult male Sprague-Dawley rats. Measurements: Following exposure to varying potato chip-calorie contingencies, intake of a novel, high-fat snack food and subsequent chow intake were assessed. Body weight gain and body composition as measured by DEXA were also measured. Results: In juvenile animals, exposure to a consistent relationship between potato chips and calories resulted in reduced chow intake, both when no chips were provided and following consumption of a novel high-fat, high-calorie snack chip. Long-term experience with these contingencies did not affect body weight gain or body composition in juveniles. In adult rats, exposure to an inconsistent relationship between potato chips and calories resulted in increased consumption of a novel high-fat, highcalorie snack chip premeal along with impaired compensation for the calories contained in the premeal. Conclusion: Consumption of foods in which the sensory properties are poor predictors of caloric consequences may alter subsequent food intake.

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Section: Discussionmentioning

confidence: 99%

Consistent relationships between sensory properties of savory snack foods and calories influence food intake in rats

2006

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“…Although increasing oral processing time may not necessarily lead to a reduction in the amount of a food that is consumed [13], orosensory exposure is important for the development of satiety [14,15]: the thought, sight, smell and taste of food trigger a cascade of anticipatory salivary and gastrointestinal responses, which improve the efficiency of nutrient processing and enhance the experience of satiety [16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Subtle changes in the flavour and texture of a drink enhance expectations of satiety

McCrickerd

Chambers

Brunstrom

et al. 2012

Flavour

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Background: The consumption of liquid calories has been implicated in the development of obesity and weight gain. Energy-containing drinks are often reported to have a weak satiety value: one explanation for this is that because of their fluid texture they are not expected to have much nutritional value. It is important to consider what features of these drinks can be manipulated to enhance their expected satiety value. Two studies investigated the perception of subtle changes in a drink's viscosity, and the extent to which thick texture and creamy flavour contribute to the generation of satiety expectations. Participants in the first study rated the sensory characteristics of 16 fruit yogurt drinks of increasing viscosity. In study two, a new set of participants evaluated eight versions of the fruit yogurt drink, which varied in thick texture, creamy flavour and energy content, for sensory and hedonic characteristics and satiety expectations.

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“…secretions in addition to modulation of gastric motility/emptying. 39) Since Bushi-richu-to has a specific fragrance and taste, it may affect plasma gut-regulated peptide levels. However, it is difficult to demonstrate this from the results of the present study.…”

Section: Resultsmentioning

confidence: 99%

Bushi-richu-to Raises Calcitonin Gene-related Peptide, Substance P, Somatostatin, and Vasoactive Intestinal Polypeptides Levels in Human Plasma

Sato¹,

Katagiri²,

Takeyama³

2007

JOURNAL OF HEALTH SCIENCE

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The traditional Japanese Kampo medicine Bushirichu-to (Bushi-ninjin-to) has been empirically used for the treatment of chronic gastroenteritis, gastric atony, and chronic constipation accompanied by a feeling of coldness in the body. One of the mechanisms of the empirical effects is assumed to be due to local changes in gut-regulated peptide levels. We studied the effect of Bushi-richu-to on calcitonin gene-related peptide (CGRP)-, substance P-, vasoactive intestinal polypeptides (VIP)-, somatostatin-, and motilin-like immunoreactive substances (IS) in plasma taken from healthy subjects. Bushi-richuto (4.5 g) or placebo was orally administered to five healthy males. Blood samples were taken before, and at 20, 40, 60, 90, 120, 180, and 240 min after administration, extracted, and then submitted to a highly sensitive enzyme immunoassay system for CGRP-, substance P-, VIP-, somatostatin-, and motilin-IS. A single oral administration of Bushi-richu-to caused significant increases in plasma CGRP-, substance P-, VIP-, and somatostatin-IS levels compared with placebo. It is concluded that Bushi-richu-to might improve a peripheral and uncomfortable feeling of cold and gastrointestinal dysmotility via gut-regulated peptide release.

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Cephalic Reflexes: Their Role in Digestion and Possible Roles in Absorption and Metabolism

Cited by 89 publications

References 61 publications

Consistent relationships between sensory properties of savory snack foods and calories influence food intake in rats

Consistent relationships between sensory properties of savory snack foods and calories influence food intake in rats

Subtle changes in the flavour and texture of a drink enhance expectations of satiety

Bushi-richu-to Raises Calcitonin Gene-related Peptide, Substance P, Somatostatin, and Vasoactive Intestinal Polypeptides Levels in Human Plasma

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