Regular ArticleSelective Antagonist for the Melanocortin 4 Receptor (HS014) Increases Food Intake in Free-Feeding Rats
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The Melanotropins: Chemistry, Physiology and Mechanisms of Action
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Investigating the role of the central melanocortin system in stress and stress-related disorders
2022, Pharmacological ResearchCitation Excerpt :However, it is believed that its anxiolytic effect, when injected in the central nucleus of the amygdala, is predominantly mediated by the MC4Rs, considering the low expression of the MC3Rs in this brain region [23,47,87]. Conversely, HS014 and HS024 are two selective MC4R antagonists [88], firstly tested by Kack et al. [88,89], whose ICV injection in rats did not influence any parameters in the EPM and in the open field (OF) test [88], a paradigm used to analyze locomotor activity and anxiety-like behavior [90], when compared to control rats [64,88]. Meanwhile the intra-amygdala co-administration of HS014 with NPY or the NPY Y1 and Y5 receptor agonist [Leu31, Pro34]-NPY elicited significant anxiolytic effects [64].
Molecular signatures of human melanocortin receptors for ligand binding and signaling
2017, Biochimica et Biophysica Acta - Molecular Basis of DiseaseLong term ingestion of a preload containing fructo-oligosaccharide or guar gum decreases fat mass but not food intake in mice
2015, Physiology and BehaviorCitation Excerpt :These 2 types of viscous dietary fibers slow down gastric emptying as well as peristaltism thereby increasing the anorexigenic and homeostatic signaling emanating from the gastro-intestinal tract [5]. The hypothalamic neuropeptides such as the anorexigenic peptides pro-opiomelanocortin (POMC) and cocaine amphetamine regulatory peptide (CART), the orexigenic peptides agouti-related peptide (AgRP) and neuropeptide Y (NPY) [26–30] and the hypothalamic melanocortin-4 receptor [31,32] may be involved in the mechanism underlying the impact of all types of fibers on energy intake since they are well-known to take a prominent role in the control of energy homeostasis. Therefore, the short term effects of both fermentable and viscous dietary fibers on energy intake and fat storage are well described, however their impact over a longer time period (over 3 weeks) is less well characterized.