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Related Experiment Video

Updated: Apr 17, 2026

Roux-en-Y Gastric Bypass Operation in Rats
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Gastric bypass in rats does not decrease appetitive behavior towards sweet or fatty fluids despite blunting

Clare M Mathes1, Ryan A Bohnenkamp1, Ginger D Blonde1

  • 1Department of Psychology and Program in Neuroscience, Florida State University, Tallahassee, FL, USA.

Physiology & Behavior
|February 10, 2015
PubMed
Summary

Roux-en-Y gastric bypass (RYGB) surgery in rats did not reduce their motivation to work for sugar or fat. Instead, blunted preferences suggest learned adjustments to altered postingestive feedback, not changes in taste reinforcement.

Keywords:
Bariatric surgeryMotivationOperant behaviorProgressive ratioReward

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Area of Science:

  • Bariatric Surgery
  • Neuroscience
  • Animal Models

Background:

  • Roux-en-Y gastric bypass (RYGB) surgery is linked to reduced consumption of palatable foods in humans and blunted preferences in rats.
  • The underlying mechanisms, particularly the impact on motivation for caloric rewards, require further investigation.

Purpose of the Study:

  • To investigate whether RYGB surgery decreases rat motivation to work for sugar- and/or fat-containing fluids using a progressive ratio (PR) task.
  • To differentiate between changes in motivation and learned taste preferences post-RYGB.

Main Methods:

  • Rats on high-fat diet (HFD) or standard chow (CHOW) were trained on a PR task for Ensure, sucrose, or Intralipid.
  • Behavioral responses (PR breakpoints) and fluid preferences were assessed before and after RYGB or sham surgery (SHAM).

Main Results:

  • Pre-surgery, HFD rats showed lower PR breakpoints for sucrose compared to CHOW rats.
  • Post-surgery, RYGB rats did not exhibit lower breakpoints than SHAM rats for any tested fluid (Ensure, sucrose, Intralipid).
  • RYGB rats displayed blunted preferences for caloric fluids versus water, which worsened over time, but breakpoints remained unaffected.

Conclusions:

  • RYGB surgery in rats does not diminish the motivation to work for palatable fluids as measured by the PR task.
  • Reduced preferences for palatable fluids post-RYGB likely stem from learned adjustments to altered postingestive feedback, rather than a decrease in the inherent reinforcing properties of taste stimuli.