Pain influences food preference and food-related memory by activating the basolateral amygdala in rats
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RESEARCH ARTICLE
Pain influences food preference and food‑related memory by activating the basolateral amygdala in rats Mahnaz Zamyad1 · Mehdi Abbasnejad1 · Saeed Esmaeili‑Mahani1,2 · Vahid Sheibani2 · Maryam Raoof3,4 Received: 23 May 2020 / Accepted: 14 October 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The amygdala has been demonstrated to contribute to pain-related behavior and food preference. Here, the effect of pain on food preference and food-matched visual-cue memory, in the presence or absence of a basolateral amygdala (BLA) lesion, has been evaluated using a novel innovative apparatus and protocol. Forty adult male Wistar rats were randomly divided into five groups (n = 8) as follows: control, pain, ibuprofen + pain, BLA lesion, BLA lesion + pain groups. Bilateral lesions of the BLA were produced by passing a current of 1.5 mA for 7 s. Pain was induced on the right hind paw of the rats by subplantar injection of 50 μl of 2.5% formalin. The animals were encountered with four different meals including wholemeal, wholemeal + sugar, white flour, and biscuit. Each test session consisted of six trials with inter-trial intervals of 15 min. The number of visits to each meal zone and port, the amount of time spent in each food zone and port, traveled distance in each food zone, food consumption per each visit and the total food consumption were recorded. The control group showed a high biscuit preference and low white flour preference. Rats suffering BLA lesion and rats in the BLA lesion + pain group exhibited a shifted preference curve. They had a bias toward eating wholemeal + sugar rather than white flour and biscuit. This group also showed an impaired spatial memory. In conclusion, our findings suggest that the BLA may be involved in pain-induced food preference and food-matched visual-cue memory. Keywords Pain · Food preference · Basolateral amygdala · Memory
Introduction There are multiple factors including neurotransmitter levels, hormones, post-ingestion experiences, age and environmental factors that influence an animal’s food preference. The brain manages food intake by means of a rich interplay of Communicated by Sreedharan Sajikumar. * Mehdi Abbasnejad [email protected] 1
Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, P.O. Box: 76135‑133, Kerman, Iran
2
Laboratory of Molecular Neuroscience, Kerman Neuroscience Research Center (KNRC), Kerman University of Medical Sciences, Kerman, Iran
3
Endodontology Research Center, Kerman University of Medical Sciences, Kerman, Iran
4
Department of Orofacial Pain and Dysfunction, Academic Centre for Dentistry Amsterdam (ACTA), University of Amsterdam and Vrije Universiteit Amsterdam, Amsterdam, The Netherlands
different internal and external state and trait-related signals (Smeets et al. 2012). The most important forebrain structures involved in food preference mechanisms are the nuclear groups of the amygdala, namely the basolateral (Wang et al. 2006) and central (Kemble and Schwart
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