Oral thermal processing in the gustatory cortex of awake mice.

IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES
Cecilia G Bouaichi, Katherine E Odegaard, Camden Neese, Roberto Vincis
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Abstract

Oral temperature is a sensory cue relevant to food preference and nutrition. To understand how orally sourced thermal inputs are represented in the gustatory cortex (GC), we recorded neural responses from the GC of male and female mice presented with deionized water at different innocuous temperatures (14 °C, 25 °C, and 36 °C) and taste stimuli (room temperature). Our results demonstrate that GC neurons encode orally sourced thermal information in the absence of classical taste qualities at the single neuron and population levels, as confirmed through additional experiments comparing GC neuron responses to water and artificial saliva. Analysis of thermal-evoked responses showed broadly tuned neurons that responded to temperature in a mostly monotonic manner. Spatial location may play a minor role regarding thermosensory activity; aside from the most ventral GC, neurons reliably responded to and encoded thermal information across the dorso-ventral and antero-postero cortical axes. Additional analysis revealed that more than half of the GC neurons that encoded chemosensory taste stimuli also accurately discriminated thermal information, providing additional evidence of the GC's involvement in processing thermosensory information important for ingestive behaviors. In terms of convergence, we found that GC neurons encoding information about both taste and temperature were broadly tuned and carried more information than taste-selective-only neurons; both groups encoded similar information about the palatability of stimuli. Altogether, our data reveal new details of the cortical code for the mammalian oral thermosensory system in behaving mice and pave the way for future investigations on GC functions and operational principles with respect to thermogustation.

清醒小鼠味觉皮层的口腔热处理。
口腔温度是一个与食物偏好和营养相关的感官线索。为了了解口腔来源的热输入在味觉皮层(GC)中的表现,我们记录了在不同无害温度(14°C、25°C、36°C)和味觉刺激(室温)下,用去离子水处理雄性和雌性小鼠的GC的神经反应。我们的研究结果表明,在单个神经元和群体水平上,GC神经元在缺乏经典味觉品质的情况下编码口腔来源的热信息,这一点通过比较GC神经元对水和人工唾液的反应的额外实验得到了证实。对热诱发反应的分析显示,神经元对温度的反应大多是单调的。空间位置可能在热感活动方面发挥次要作用;除了最腹侧的GC,神经元可靠地响应并编码跨背腹侧和前后皮质轴的热信息。额外的分析表明,编码化学感觉味觉刺激的GC神经元中,有一半以上也能准确地辨别热信息,这为GC参与处理对摄入行为重要的热感觉信息提供了额外的证据。在收敛性方面,我们发现编码味觉和温度信息的GC神经元比只选择味觉的神经元被广泛调节,携带更多的信息;两组都编码了关于刺激适口性的相似信息。总之,我们的数据揭示了行为小鼠哺乳动物口腔热感觉系统皮层密码的新细节,并为未来研究GC功能和热味觉的操作原理铺平了道路。
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
Chemical Senses
Chemical Senses 医学-行为科学
CiteScore
8.60
自引率
2.90%
发文量
25
审稿时长
1 months
期刊介绍: Chemical Senses publishes original research and review papers on all aspects of chemoreception in both humans and animals. An important part of the journal''s coverage is devoted to techniques and the development and application of new methods for investigating chemoreception and chemosensory structures.
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