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Vol. 285, Issue 2, 908-914, May 1998
Department of Psychology (M.Z.),
University of Wisconsin-Madison,
and Department of Psychiatry (A.E.K.), University of Wisconsin-Madison
Medical School, Madison, Wisconsin; and
Neuropsychiatry Research
Institute (B.A.G.), Fargo, North Dakota
The present study was designed to further investigate the nature of
feeding induced by opioid stimulation of the nucleus accumbens through
an examination of the effects of intra-accumbens (ACB) opioids on
macronutrient selection. In 3-hr tests of free-feeding (satiated) rats,
intra-ACB administration of the mu receptor agonist D-Ala2,N,Me-Phe4,Gly-ol5-enkephalin
(DAMGO; 0, 0.025, 0.25 and 2.5 µg bilaterally) markedly enhanced the
intake of fat or carbohydrate when the diets were presented
individually (although the effect on fat intake was much greater in
magnitude). Intra-ACB injections of DAMGO, however, produced potent
preferential stimulatory effects on fat ingestion with no effect on
carbohydrate ingestion when both fat and carbohydrate diets were
present simultaneously. Moreover, this selective stimulation of fat
intake was independent of base-line diet preference and could be
blocked by systemic injection of naltrexone (5 mg/kg). We also examined
the effect of 24-hr food deprivation on the pattern of macronutrient
intake in rats with access to both carbohydrate and fat. In contrast to
the DAMGO-induced selective enhancement of fat intake, food deprivation
significantly increased the intake of both diets to the same extent;
however, in this case, only the stimulated fat intake was blocked by
systemic naltrexone. Intra-ACB administration of DAMGO in hungry rats
produced an effect similar to that observed in free-feeding rats;
preference was strongly shifted to fat intake. Similarly, the opioid
antagonist naltrexone (20 µg) infused directly into ACB
preferentially decreased fat intake in hungry rats. These findings
suggest that endogenous opioids within the ventral striatum may
participate in the mechanisms governing preferences for highly
palatable foods, especially those rich in fat.
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