Flexible value coding in the mesolimbic dopamine system depending on internal water and sodium balance.

IF 7.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Takaaki Ozawa, Issei Nakagawa, Yuuki Uchida, Mayuka Abe, Tom Macpherson, Yuichi Yamashita, Takatoshi Hikida
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Abstract

Homeostatic imbalances elicit strong cravings, such as thirst and salt appetite, to restore equilibrium. Although midbrain dopaminergic neurons are known to encode the value of foods, their nutritional state-dependency remains unknown. Here, we show that the activity of the dopaminergic mesolimbic pathway flexibly expresses the positive and negative values of water and salt depending on the internal state in mice. Mice showed behavioral preference and aversion to water and salt depending on their internal water and sodium balance. Fiber photometry recordings revealed that dopamine neurons in the ventral tegmental area and dopamine release in the nucleus accumbens core flexibly showed bidirectional excitatory and inhibitory responses to water and salt intake in a state-dependent manner. Furthermore, these dopaminergic and behavioral responses were recapitulated by a homeostatic reinforcement learning model that formalizes reward as reductions in homeostatic drive and punishment as its escalation. Our results demonstrate the nutritional state-dependency of value coding in mesolimbic dopamine systems, providing new insights into neural circuits underlying homeostatic regulation of appetitive and avoidance behaviors.

依赖于体内水钠平衡的中边缘多巴胺系统的灵活值编码。
体内平衡失衡引起强烈的渴望,如口渴和对盐的渴望,以恢复平衡。虽然已知中脑多巴胺能神经元编码食物的价值,但其营养状态依赖性尚不清楚。在这里,我们发现多巴胺能中边缘通路的活性根据小鼠的内部状态灵活地表达水和盐的正负值。小鼠表现出对水和盐的偏好和厌恶,这取决于它们体内的水和钠平衡。纤维光度记录显示,腹侧被盖区多巴胺神经元和伏隔核核心多巴胺释放灵活地对水和盐摄入表现出状态依赖的双向兴奋和抑制反应。此外,这些多巴胺能和行为反应是由一个稳态强化学习模型概括的,该模型将奖励作为稳态驱动的减少和惩罚作为其升级。我们的研究结果证明了中边缘多巴胺系统中价值编码的营养状态依赖性,为食欲和回避行为的内部平衡调节的神经回路提供了新的见解。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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