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Issue 10, 2020
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Effect of short-term intake of high- and low-concentrations of sucrose solution on the neurochemistry of male and female mice

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Abstract

The effect of short-term intake of high- and low-concentrations of sucrose solution on the neurochemistry of male and female mice was studied. The body weight, feed intake, sucrose solution consumption and brain monoamine neurotransmitters were determined after 34 days’ intake of 1% and 8% sucrose solutions. The gene expression and protein levels related to dopamine and opioids were also determined. The results showed that the intake of 1% and 8% sucrose solution for 34 days did not cause significant changes in the weight development of both male and female mice. The preference for sucrose varies with sex. Both males and females had greater preference for the high concentration sucrose solution than the low concentration sucrose solution. The continuous intake of sucrose stimulated the release of monoamine neurotransmitters (DA, 5-HT, NE) in the brains of mice, and the reward effect of 8% sucrose solution is significantly higher than that of 1% sucrose solution. The sex of mice did not affect the release of neurotransmitters. The gene expressions of D1 and D2 were up-regulated in the 1% sucrose group of male mice, while the OPRM1 gene expression was down-regulated. The expression of these three genes in the 8% sucrose group of male mice was all down-regulated, while the gene expressions of D1 and D2 in the 1% and 8% sucrose group (p < 0.05) of female mice were both up-regulated.

Graphical abstract: Effect of short-term intake of high- and low-concentrations of sucrose solution on the neurochemistry of male and female mice

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Article information


Submitted
21 Aug 2020
Accepted
07 Sep 2020
First published
08 Sep 2020

Food Funct., 2020,11, 9103-9113
Article type
Paper

Effect of short-term intake of high- and low-concentrations of sucrose solution on the neurochemistry of male and female mice

J. Ren, K. Yin, G. Fan, X. Li, L. Zhao, Z. Li, L. Zhang, D. Xie, S. Pan and F. Yuan, Food Funct., 2020, 11, 9103
DOI: 10.1039/D0FO02214D

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