食品对食欲的影响及高饱腹感食品的开发

过多的食品能量摄入是造成超重和肥胖的主要原因之一。该文综述食品的不同品质特性,包括营养成分、能量密度、可口性、感官、风味和质地对食品饱腹能力的影响的研究进展,概述饱腹感和食品摄入量的主要测量方法,为一种创新、可口、低能量密度、高饱腹感的食品的开发提供科学理论基础。     

Distinct Firing Activities of the Hypothalamic Arcuate Nucleus Neurons to Appetite Hormones

The hypothalamic arcuate nucleus (Arc) is a central unit that controls the appetite through the integration of metabolic, hormonal, and neuronal afferent inputs. Agouti-related protein (AgRP), proopiomelanocortin (POMC), and dopaminergic neurons in the Arc differentially regulate feeding behaviors in response to hunger, satiety, and appetite, respectively. At the time of writing, the anatomical and electrophysiological characterization of these three neurons has not yet been intensively explored. Here, we interrogated the overall characterization of AgRP, POMC, and dopaminergic neurons using genetic mouse models, immunohistochemistry, and whole-cell patch recordings. We identified the distinct geographical location and intrinsic properties of each neuron in the Arc with the transgenic lines labelled with cell-specific reporter proteins. Moreover, AgRP, POMC, and dopaminergic neurons had different firing activities to ghrelin and leptin treatments. Ghrelin led to the increased firing rate of dopaminergic and AgRP neurons, and the decreased firing rate of POMC. In sharp contrast, leptin resulted in the decreased firing rate of AgRP neurons and the increased firing rate of POMC neurons, while it did not change the firing rate of dopaminergic neurons in Arc. These findings demonstrate the anatomical and physiological uniqueness of three hypothalamic Arc neurons to appetite control.     

基于概率销售的顾客风险研究

通过举例简单介绍了概率产品和概率销售两个新的概念,首次将顾客风险偏好引入到概率销售策略中.首先,说明了顾客风险考虑的必要性.其次,通过顾客风险偏好的引入建立概率销售的数学模型,并且证明顾客的风险偏好将会影响到概率产品的定价以及概率产品所占的市场份额.最后,对模型进行了算例分析.在指定各种产品相同概率的前提下,销售商将取得最优利润.     

Dependence of adrenalectomy-induced sodium appetite on the action of angiotensin II in the brain of the rat.

Adrenalectomized rats express a robust sodium appetite that is accompanied by high levels of blood-borne angiotensin II and is caused by angiotensin II of cerebral origin. Blood-borne angiotensin II is elevated in rats consuming NaCl after adrenalectomy, and plasma angiotensin II concentrations are increased further when the animals cannot drink a NaCl solution. These phenomena are the result of the pathological removal of aldosterone, because replacement therapy returned both sodium intake and plasma angiotensin II concentrations to preadrenalectomy levels. The adrenalectomized rat's appetite for sodium is completely suppressed by interference with the central, but not the peripheral, action of angiotensin II. These data demonstrate that the mechanism of the sodium appetite of the adrenalectomized rat is a pathological instance of the angiotensin/aldosterone synergy that governs the sodium appetite of the adrenal-intact, sodium-depleted rat. Because aldosterone has been removed, angiotensin acts alone to produce the appetite. Furthermore, the data show that it is angiotensin II of central origin that is important for sodium appetite expression. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Extinction and latent inhibition of within-event learning are context specific.

Exposure to a solution composed of an odor (almond) and a taste (salt) produced a context-independent preference when rats were subsequently tested with almond under a salt appetite. Postcompound exposure to either the almond or the salt alone reduced almond preferences but only when rats were tested in the extinction context. Exposure to either the almond or the salt in 1 context in advance of exposure to the compound in a different context also reduced preferences but only when the rats were tested in the context in which the element had been pre-exposed. These results show that extinction and latent inhibition of within-event learning are context specific. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A low-calorie beverage supplemented with low-viscosity pectin reduces energy intake at a subsequent meal

The addition of fiber to foods and beverages has been linked with greater satiety and reduced energy intakes at the next meal. However, measures of satiety can be influenced by the time interval between beverage consumption and the next meal. The objective of this study was to determine how the time interval between consumption and a subsequent test meal impacts the satiating power of a low-calorie beverage supplemented with low-viscosity pectin fiber. Forty-two participants (20 men, 22 women) each participated in 4 study sessions. Study preloads were 2 low-calorie beverages (355 mL, 8 kcal) containing either 0 g fiber (no fiber) or 8 g low-viscosity fiber (added fiber). These preloads were consumed either 90 min before lunch or 15 min before lunch. Every 15 min, participants rated hunger, desire to eat, fullness, and thirst using 100-mm visual analogue scales. A test lunch was served and plate waste was measured. Beverages with added fiber reduced energy intakes at lunch relative to those without fiber. A short delay (15 min) between beverage consumption and a subsequent meal was associated with higher satiety ratings and reduced energy intakes, regardless of fiber content. The addition of low-viscosity pectin to low-calorie beverages reduced energy intakes at the next meal, presenting a possible tool for intake regulation. A short time interval between consumption of a low-calorie beverage and a meal also increased satiety and decreased food intake, reflecting the short-lived effect of volume.