Eating disorder researchers at The University of Texas Health Science Center at Houston (UTHealth) have discovered a neurocircuit in mice that, when activated, increased their stress levels while decreasing their desire to eat. Findings appear in Nature Communications.

The scientists believe their research could aid efforts to develop treatments for a serious eating disorder called anorexia nervosa, which has the highest mortality rate of any mental disorder, according to the National Institute of Mental Health. People with anorexia nervosa avoid food, severely restrict food, or eat very small quantities of only certain foods. Even when they are dangerously underweight, they may see themselves as overweight.

“We have identified a part of the brain in a mouse model that controls the impact of emotions on eating,” said Qingchun Tong, PhD, the study’s senior author and an associate professor in the Center for Metabolic and Degenerative Disease at McGovern Medical School at UTHealth.

Because mice and humans have similar nervous systems, Tong, the Cullen Chair in Molecular Medicine at UTHealth, believes their findings could shed light on the part of the human brain that regulates hunger.

The investigators believe they are among the first to demonstrate the role of this neurocircuit in the regulation of both stress and hunger.

While previous research has established that stress can both reduce and increase a person’s desire to eat, the neural mechanisms that act on the regulation of eating by stress-related responses largely remain a mystery.

Tong’s team focused on a neurocircuit connecting two parts of the mouse brain: the paraventricular hypothalamus, an eating-related zone in the brain, and the ventral lateral septum, an emotional zone in the brain. The neurocircuit acts as an on/off switch.

When researchers activated the neurocircuit, there was an increase in anxiety levels and a decrease in appetite. Conversely, when the investigators inhibited the neurocircuit, anxiety levels dropped and hunger increased.

The scientists used a research technique called optogenetics to turn the neurons in question on and off.

Yuanzhong Xu, PhD, the study’s lead author and an instructor at McGovern Medical School, said additional preclinical tests are needed to confirm their findings.

Coauthors from UTHealth include Yungang Lu, PhD; Ryan Cassidy; Leandra Mangieri, PhD; Canjun Zhu, PhD; Zhiying Jiang, PhD; Xugen Huang, PhD; and Nicholas Justice, PhD. Also contributing to the paper were Yong Xu, MD, PhD, and Benjamin Arenkiel, PhD, of Baylor College of Medicine.

Tong and Justice are on the faculty of The University of Texas MD Anderson Cancer Center UTHealth Graduate School of Biomedical Sciences.



Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

Explore More

Avid appetite in childhood linked to later eating disorder symptoms

An enthusiastic response to food in early childhood may be linked to a higher likelihood of experiencing eating disorder symptoms in adolescence, according to a new study led by researchers

Eating more meat may lower Alzheimer’s risk for some people

Older adults who carry genes linked to a higher risk of Alzheimer’s disease may not experience the expected increase in cognitive decline if they eat relatively large amounts of meat.

This common vitamin was linked to 13% better cognitive scores

More than 7 million Americans are currently living with Alzheimer’s dementia, and that number is expected to climb to nearly 13 million by 2050. New research from Emory University suggests