A Short Glance at the Role of Olfactory Tubercle in Odour Processing

IF 2.1 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2024-10-19 DOI:10.1002/ffj.3813

Wenqiang Wang, Haiping Wang, Jian Yang, Mengyue Wang, Pengbo Zhang, Zheng Zhu, Liya Wei, Yanbiao Zhong, Yun-Feng Zhang

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引用次数: 0

Abstract

The mammalian olfactory system is one of the most precocious sensory systems during development and is innately endowed with versatile functions distinct from other sensory systems. Perception of time-locked olfaction-related stimuli quickly from the external environment and encoding them accurately via the olfactory system is paramount for the survival and reproduction in the animal kingdom. The olfactory system of mammals encompasses the main and accessory parts. As one key component of the ventral striatum, the olfactory tubercle (OT), is also an important as well as indispensable sub-region of the main olfactory system and plays a crucial role in the central processing of odours. The OT also serves as a hub linking the olfactory system with the reward system in the brain. Although extensive research has underscored the involvement of the ventral striatum in the reward and punishment process as well as motivational behaviour, the encoding mechanism of neural circuits engaged in odour detection and recognition by the OT is still largely unknown. Herein, we make a brief overview of the olfactory system and underscore the crucial role of olfactory receptors in odour detection. We also emphasize the structural and functional characterisations of the OT and corresponding neural circuits involved in odour processing.

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哺乳动物的嗅觉系统是发育过程中最早熟的感官系统之一，天生具有不同于其他感官系统的多功能。从外部环境中快速感知与嗅觉相关的时间锁定刺激，并通过嗅觉系统对其进行准确编码，对于动物界的生存和繁殖至关重要。哺乳动物的嗅觉系统包括主要部分和附属部分。作为腹侧纹状体的一个重要组成部分，嗅结节（OT）也是主嗅觉系统的一个重要且不可或缺的子区域，在气味的中枢处理过程中发挥着至关重要的作用。嗅结节还是连接大脑嗅觉系统和奖赏系统的枢纽。尽管大量研究强调了腹侧纹状体在奖惩过程和动机行为中的参与，但人们对 OT 参与气味检测和识别的神经回路的编码机制仍然知之甚少。在此，我们将对嗅觉系统进行简要概述，并强调嗅觉受体在气味检测中的关键作用。我们还强调了参与气味处理的OT和相应神经回路的结构和功能特征。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.