Why fat is so preferable: from oral fat detection to inducing reward in the brain

Abstract

Potential mechanisms underlying the high palatability of fat can be assessed by reviewing animal studies on fat detection and brain patterns during reward behavior. Fatty acids are likely recognized by receptors on taste buds, with the signals transmitted to the brain through taste nerves. Ingested oil is broken down and absorbed in the gastrointestinal tract, which also sends signals to the brain through unknown mechanisms. Information from both sensory receptors and peripheral tissue is integrated by the brain, resulting in a strong appetite for fatty foods via a reward system. Understanding mechanisms of fat recognition will prove valuable in the development of strategies to manage the high palatability of foods.

Graphical Abstract

Spontaneous corn oil intake induces conditioned place preference. An addiction to the corn oil was indicated as the difference between time spent in the light box before and after the conditioning.

Key words:

• fat
• palatability
• reward
• CD36
• GPR120

Acknowledgments

This study was supported by the Program for the promotion of Basic and Applied Researches for Innovation in Bio-oriented Industry and Food Science Institute Foundation, Science and technology research promotion program for agriculture, forestry, fisheries, and food industry, and in part by JSPS KAKENHI Grant (B) Number 25292071.

Notes

Abbreviations: CPP, conditioned place preference; TRP, transient receptor potential.