Decreasing rumination using a starchy food satiation procedure

2002 ◽  
Vol 17 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Laura L. Dudley ◽  
Cammarie Johnson ◽  
R. Scott Barnes
Keyword(s):  
Food Satiation ◽  
Starchy Food

scholarly journals A hindbrain dopaminergic neural circuit prevents weight gain by reinforcing food satiation

2021 ◽  
Vol 7 (22) ◽  
pp. eabf8719
Author(s):  
Yong Han ◽  
Guobin Xia ◽  
Yanlin He ◽  
Yang He ◽  
Monica Farias ◽  
...  
Keyword(s):  
Weight Gain ◽  
Food Intake ◽  
Neural Circuit ◽  
Neural Circuitry ◽  
Dynamic Regulation ◽  
Satiety Response ◽  
Food Satiation ◽  
Lateral Parabrachial Nucleus ◽  
Genetic Deletion ◽  
Feeding Bout

The neural circuitry mechanism that underlies dopaminergic (DA) control of innate feeding behavior is largely uncharacterized. Here, we identified a subpopulation of DA neurons situated in the caudal ventral tegmental area (cVTA) directly innervating DRD1-expressing neurons within the lateral parabrachial nucleus (LPBN). This neural circuit potently suppresses food intake via enhanced satiation response. Notably, this cohort of DAcVTA neurons is activated immediately before the cessation of each feeding bout. Acute inhibition of these DA neurons before bout termination substantially suppresses satiety and prolongs the consummatory feeding. Activation of postsynaptic DRD1LPBN neurons inhibits feeding, whereas genetic deletion of Drd1 within the LPBN causes robust increase in food intake and subsequent weight gain. Furthermore, the DRD1LPBN signaling manifests the central mechanism in methylphenidate-induced hypophagia. In conclusion, our study illuminates a hindbrain DAergic circuit that controls feeding through dynamic regulation in satiety response and meal structure.

scholarly journals Diel foraging and shelter use of large juvenile brown trout (Salmo trutta) under food satiation

2012 ◽  
pp. 05 ◽  
Author(s):  
J. Conallin ◽  
M. Jyde ◽  
K. Filrup ◽  
S. Pedersen
Keyword(s):  
Brown Trout ◽  
Salmo Trutta ◽  
Large Juvenile ◽  
Food Satiation ◽  
Brown Trout Salmo Trutta ◽  
Juvenile Brown Trout

Predicting Water Migration in Starchy Food During Cooking

2010 ◽  
pp. 533-538
Author(s):  
S. Thammathongchat ◽  
M. Fukuoka ◽  
T. Hagiwara ◽  
T. Sakiyama ◽  
H. Watanabe
Keyword(s):  
Water Migration ◽  
Starchy Food

Effect of Frequent Consumption of Starchy Food Items on Enamel and Dentin Demineralization and on Plaque pH in situ

1994 ◽  
Vol 73 (3) ◽  
pp. 652-660 ◽  
Author(s):  
P. Lingstrom ◽  
D. Birkhed ◽  
J. Ruben ◽  
J. Arends
Keyword(s):  
Food Items ◽  
Starchy Food ◽  
Plaque Ph ◽  
Frequent Consumption

scholarly journals Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes

2018 ◽  
Vol 83 ◽  
pp. 454-464 ◽  
Author(s):  
Jing Ai ◽  
Torsten Witt ◽  
Gary Cowin ◽  
Sushil Dhital ◽  
Mark S. Turner ◽  
...  
Keyword(s):  
Food Effect ◽  
High Moisture ◽  
Starchy Food ◽  
Rice Cakes

Effect of torrefaction on steam gasification of starchy food waste

Fuel ◽  
2019 ◽  
Vol 253 ◽  
pp. 1556-1564 ◽  
Author(s):  
Jingchun Huang ◽  
Yu Qiao ◽  
Xianfeng Wei ◽  
Juntong Zhou ◽  
Yun Yu ◽  
...  
Keyword(s):  
Food Waste ◽  
Steam Gasification ◽  
Starchy Food

Topics in Clinical Microbiology

1983 ◽  
Vol 4 (6) ◽  
pp. 469-471 ◽  
Author(s):  
Charles W. Stratton ◽  
Rosemary Verrall
Keyword(s):  
Serratia Marcescens ◽  
Nosocomial Infections ◽  
Clinical Microbiology ◽  
Biological Marker ◽  
Biological Warfare ◽  
Red Pigment ◽  
Us Army ◽  
Starchy Food ◽  
Serious Infections ◽  
The Us

Serratia marcescens has an interesting and many-faceted history. The presence of the red pigmented organism on starchy food products long had been noted and was thought to be blood; its presence on consecrated wafers was thought to be the blood of Christ. It was not until 1819 that Bizio, a pharmacist, demonstrated that a microorganism was responsible for the red pigment. He named this microorganism Serratia marcescens; Serratia in honor of Serafino Serrati, an Italian physicist who invented the steamboat and marcescens from the Latin, “to decay.”Because of the pigment production and because Serratia marcescens was believed to be a benign, saprophytic organism, it was used widely as a biological marker from 1906 to 1968. This use has been controversial in regard to experiments conducted by the US Army involving biological warfare techniques. In addition, the recognition in the 1950s of the ability of this organism to cause nosocomial infections has curtailed its use as a biological marker. Serratia marcescens is now recognized as a cause of serious infections in man. It has been implicated in practically every kind of infection and is a particularly serious problem with nosocomial infections.

Degradation of starchy food material by thermal analysis

2000 ◽  
Vol 357-358 ◽  
pp. 57-63 ◽  
Author(s):  
Poonam Aggarwal ◽  
David Dollimore
Keyword(s):  
Thermal Analysis ◽  
Food Material ◽  
Starchy Food

scholarly journals Change in excitability of a putative decision-making neuron in Aplysia serves as a mechanism in the decision not to feed following food satiation

2015 ◽  
Vol 281 ◽  
pp. 131-136 ◽  
Author(s):  
Kathy J. Dickinson ◽  
Marcy L. Wainwright ◽  
Riccardo Mozzachiodi
Keyword(s):  
Decision Making ◽  
Food Satiation

Gut morphology and rate of passage of fungal spores through the gut of a tropical rodent, the giant white-tailed rat (Uromys caudimaculatus)

1998 ◽  
Vol 46 (5) ◽  
pp. 461 ◽  
Author(s):  
Steven S. Comport ◽  
Ian D. Hume
Keyword(s):  
Large Particle ◽  
Fungal Spores ◽  
Ectomycorrhizal Fungus ◽  
Plant Cell Walls ◽  
Fruiting Bodies ◽  
Gut Morphology ◽  
Starchy Food ◽  
Selective Retention ◽  
Digesta Passage ◽  
Similar Body

Gut morphology and rate of digesta passage through the gut in captive giant white-tailed rats (Uromys caudimaculatus) were investigated. Rate of passage was measured using a solute marker (Co-EDTA), a marker of large particles (Cr-mordanted plant cell walls) and spores of the ectomycorrhizal fungus Pisolithus spp. The mean retention time (MRT) of fungal spores in the whole gut (48.4 ± 6.0 h), was long in comparison to that found in other rodents of similar body mass and was intermediate to MRT of the solute marker (45.4 ± 8.8 h) and the large particle marker (55.5 ± 7.2 h). Thus, retention of spores is likely to be little affected by being free or attached to pieces of ingested fruiting bodies. The stomach is unilocular and hemiglandular and contains a large fundic diverticulum lined entirely by non-glandular squamous epithelium. The significantly longer MRT for the large particle marker than the solute marker suggests that some selective retention of particles takes place, probably in the fundic diverticulum of the stomach. We suggest that the large fundic diverticulum may function in storage and possibly increased digestive efficiency of starchy food items, and in retaining spores, especially when still attached to fruiting bodies.

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