味觉刺激后瘦素及其受体表达的变化

目的 :研究经口腔味觉刺激后 ,大鼠血清瘦素水平和脑瘦素受体表达情况。方法 :给大鼠口腔味觉刺激 ,味觉刺激物包括 3mol/L蔗糖 ,5mmol/L糖精钠 ,0 .1mol/LNaCl,0 .0 1mol/LHCl,1mmol/L奎宁H2 SO4和 0 .1mol/L谷氨酸钠 ,采用大鼠瘦素放免试剂盒测定血清瘦素水平。应用免疫组织化学ABC法对大脑切片进行染色 ,一抗为特异性羊抗瘦素受体IgG。 结果 :与对照组 (以蒸馏水代替味觉刺激物 )相比 ,仅甜味组 (包括蔗糖和糖精钠 )血清瘦素水平升高 (P <0 .0 5 )。杏仁核、下丘脑、臂旁核和孤束核等与味觉和摄食明显相关的核团均存在瘦素受体免疫反应 (LR IR)阳性细胞 ,但是阳性细胞数目在味觉刺激组和对照组间无显著性差异。结论 :给大鼠甜味觉刺激后 ,血清瘦素水平升高。并且杏仁核这个在摄食的发动和引导中起重要作用的核团存在LR IR阳性细胞。这些结果提示瘦素可能通过调节味觉感受而影响摄食 ,有必要对瘦素在味觉感受方面的作用进一步研究

Change of serum leptin and leptin receptors immunoreactivity in the brain following intraoral infusions of chemical solutions in rats

Aim:To determining whether the level of serum leptin altered and whether the expression of leptin receptor immunoreativity changed following taste stimuli.Methods:After intraoral infusions of chemical solutions, which included 3 mol/L sucrose, 5 mmol/L sodium saccharin, 0.1 mol/L NaCl, 0.01 mol/L HCl, 1 mmol/L quinine H 2SO 4 and 0.1 mol/L monosodium glutamate, serum leptin concentration were measured by using rat leptin RIA kit. Immunohistochemistry ABC method was used for brain sections with high specify goat antiserum against leptin receptors.Results: Comparing with the control group (intraoral infusion of distilled water), the level of serum leptin only in sweet group (sucrose and saccharin) raised ( P <0.05). Many neuronal cell bodies and dendritic processes showed leptin receptors immunoreativity(LR IR) in many brain regions, such as amygdala, hypothalamus, parabranchia nucleus and nucleus of the solitary tract, which had intense relationship with taste and feeding. But the number of positive-stained cells showed no difference in aforementioned brain regions between the taste stimuli group and the control group.Conclusion:After intraoral stimuli of sweet substances, the serum leptin concentration increased. LR IR cells exist in amygdala which plays a critical role in the initiation and guidance of feeding. This findings led us study possible effects of leptin on taste responses. Probably, leptin influences food intake through the sense of taste.