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Adipositas - Ursachen, Folgeerkrankungen, Therapie 2014; 08(03): 159-162
DOI: 10.1055/s-0037-1618850
Übersichtsarbeit
Schattauer GmbH

„Du bist, was du isst”?

Neuronale Verarbeitung von Fett und Fettaroma„You are what you eat”?Neuronal processing of fat and fat aroma components
S. Frank
1   Institute for Medical Psychology and Behavioral Neurobiology, University of Tübingen, Tübingen, Germany
,
A. Fritsche
2   Dept. of Internal Medicine IV, University Hospital, Tübingen, Germany
3   Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Tübingen, Germany
4   German Center for Diabetes Research, Neuherberg, Germany
,
J. Hinrichs
5   Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
,
H. Preissl
1   Institute for Medical Psychology and Behavioral Neurobiology, University of Tübingen, Tübingen, Germany
3   Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Tübingen, Germany
4   German Center for Diabetes Research, Neuherberg, Germany
› Institutsangaben
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Publikationsverlauf

Publikationsdatum:
21. Dezember 2017 (online)

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Zusammenfassung

Neurowissenschaftliche Studien zeigen, dass die Wahl sowie die Wahrnehmung unserer Speisen ein Ergebnis komplexer neuronaler Prozesse darstellt. Während hirngeschichtlich ältere Areale wie der Hypothalamus vorwiegend bei der Steuerung des Energiehaushalts eine zentrale Rolle spielen, sind auch gustatorisch/hedonische Areale bei der Wahl und Verarbeitung von Speisen von großer Bedeutung. In diesem Übersichtsartikel fassen wir Studien zusammen, die akute und langfristige Verarbeitung von Fett in der Nahrung mittels funktioneller Bildgebung untersuchten. Während sofort nach Aufnahme eines fetthaltigen Lebensmittels vor allem das Aroma, die Textur und der Fetteindruck zu unterschiedlichen neuronalen Antworten in zahlreichen Hirnarealen führen, ist die metabolische Reaktion auf eine tatsächlich fetthaltige Mahlzeit vor allem im homöostatischen System repräsentiert. Gleichzeitig scheint der Fettgehalt in der Nahrung die Interaktion zwischen dem homöostatischen und dem gustatorischen System zu mediieren. Fettassoziierte Aromastoffe scheinen sich dagegen primär in gustatorischen Arealen auszuwirken. Dies ist vermutlich auf unbewusste Lernprozesse zurückzuführen, über die die Wahrnehmung der Aromastoffe mit der tatsächlichen Aufnahme fetthaltiger Lebensmittel assoziiert ist.

Summary

Neuroscientific studies showed that the perception and the processing of food is a complex interaction of different neuronal systems. The main control region of energy homeostasis is the hypothalamus, however, gustatory/hedonic brain regions are also involved in neuronal food processing.

So far, only few brain imaging studies have investigated neuronal acute and long-term effects of fat in our food. Based on current available findings, we present data showing that fat ingestion leads to functional neuronal changes in the range of minutes to hours. But also pure taste induces neuronal activation differences. Therefore, acute neuronal fat processing is highly dependent on the pleasantness of the flavor and texture of the stimuli. The long-term metabolic effects are mainly represented in the homeostatic system. Since gustatory/hedonic areas are also influenced by the fat content, fat might be a modulator of the homeostatic and gustatory system. In a second part, first evidence of neuronal effects of fat aroma components will be addressed. Here, findings suggest that it might be possible to simulate fat-triggered sensations in the brain on the gustatory level by fat aroma, possibly by learned associations.

Schlüsselwörter

Neuronale Fettverarbeitung - fMRT - Homöostase - gustatorisches System

Keywords

Neuronal fat processing - fMRI - homeostasis - gustatory system
 

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