Open AccessMeal patterns, satiety, and food choice in a rat model of Roux-en-Y gastric bypass surgery
Author(s) -
Huiyuan Zheng,
Andrew C. Shin,
Natalie R. Lenard,
R. Leigh Townsend,
Laurel M. Patterson,
David L. Sigalet,
HansRudolf Berthoud
Publication year - 2009
Publication title -
american journal of physiology. regulatory, integrative and comparative physiology/american journal of physiology. regulatory, integrative, and comparative physiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.266
H-Index - 175
eISSN - 1522-1490
pISSN - 0363-6119
DOI - 10.1152/ajpregu.00343.2009
Subject(s) - meal , gastric bypass , gastric bypass surgery , medicine , weight loss , roux en y anastomosis , liquid diet , obesity , food intake , body weight , endocrinology , sham surgery , surgery , chemistry , pathology , biochemistry , alternative medicine , ethanol
Gastric bypass surgery efficiently and lastingly reduces excess body weight and reverses type 2 diabetes in obese patients. Although increased energy expenditure may also play a role, decreased energy intake is thought to be the main reason for weight loss, but the mechanisms involved are poorly understood. Therefore, the aim of this study was to characterize the changes in ingestive behavior in a rat model of Roux-en-Y gastric bypass surgery (RYGB). Obese (24% body fat compared with 18% in chow-fed controls), male Sprague-Dawley rats maintained for 15 wk before and 4 mo after RYGB or sham-surgery on a two-choice low-fat/high-fat diet, were subjected to a series of tests assessing energy intake, meal patterning, and food choice. Although sham-operated rats gained an additional 100 g body wt during the postoperative period, RYGB rats lost approximately 100 g. Intake of a nutritionally complete and palatable liquid diet (Ensure) was significantly reduced by approximately 50% during the first 2 wk after RYGB compared with sham surgery. Decreased intake was the result of greatly reduced meal size with only partial compensation by meal frequency, and a corresponding increase in the satiety ratio. Similar results were obtained with solid food (regular or high-fat chow) 6 wk after surgery. In 12- to 24-h two-choice liquid or solid diet paradigms with nutritionally complete low- and high-fat diets, RYGB rats preferred the low-fat choice (solid) or showed decreased acceptance for the high-fat choice (liquid), whereas sham-operated rats preferred the high-fat choices. A separate group of rats offered chow only before surgery completely avoided the solid high-fat diet in a choice paradigm. The results confirm anecdotal reports of "nibbling" behavior and fat avoidance in RYGB patients and provide a basis for more mechanistic studies in this rat model.