熟悉味道时杏仁基底外侧代谢活动增加:一项实验研究。

IF 4.7 2区 心理学 Q1 BEHAVIORAL SCIENCES
Sergio Menchén-Márquez, María Banqueri, Beatriz Gómez-Chacón, Jorge L Arias, Milagros Gallo
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引用次数: 0

摘要

背景:新奇的味道会引起一种谨慎的新恐惧反应,这种反应会随着味道变得熟悉和安全而减弱。新口味恐惧症的减弱揭示了安全记忆的形成。之前对大鼠进行的病变研究表明,味觉新恐惧需要杏仁基底外侧的完整性,但对味道(即与气味成分相关的味道)的新恐惧则不需要。相应地,免疫组化分析表明,与熟悉的味道相比,新的味道会诱发更高的杏仁基底外侧活动。然而,使用醋溶液进行的病变研究表明,杏仁基底外侧在味觉减弱新恐惧症中扮演着不同的角色。目前还没有研究评估杏仁基底外侧在厌恶新事物的味道衰减过程中的活动。因此,我们量化了细胞色素氧化酶,作为第一次和第二次醋暴露时杏仁基底外侧活动的指标,以评估味道新恐惧症和新恐惧症的衰减:我们将成年雄性 Wistar 大鼠暴露于 3% 苹果醋溶液或水一次或两次,并使用细胞色素 c- 氧化酶组织化学方法比较了杏仁基底外侧、梨状皮层和尾状核的脑代谢活动:结果:我们发现,在第二次接触过程中,杏仁基底外侧的香精摄入量和细胞色素 c- 氧化酶组织化学反应活性增加,但梨状皮层和尾状/普坦的活性没有增加:本研究的主要发现是,与接触水或新醋溶液的组相比,接触熟悉醋溶液的组的杏仁核代谢活性更高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Increased basolateral amygdala metabolic activity during flavor familiarization: an experimental study.

Increased basolateral amygdala metabolic activity during flavor familiarization: an experimental study.

Increased basolateral amygdala metabolic activity during flavor familiarization: an experimental study.

Increased basolateral amygdala metabolic activity during flavor familiarization: an experimental study.

Background: Novel flavors elicit a cautious neophobic response which is attenuated as the flavor becomes familiar and safe. The attenuation of neophobia reveals the formation of a safe memory. Previous lesion studies in rats have reported that basolateral amygdala integrity is required for taste neophobia, but not neophobia to flavor, i.e., taste linked to an odorous component. Accordingly, immunohistochemical analyses show that novel tastes induced higher basolateral amygdala activity when compared to familiar ones. However, a different role of basolateral amygdala in flavor attenuation of neophobia is suggested by lesion studies using a vinegar solution. Studies assessing basolateral amygdala activity during flavor attenuation of neophobia are lacking. Thus, we quantified cytochrome oxidase as an index of basolateral amygdala activity along the first and second vinegar exposures in order to assess flavor neophobia and attenuation of neophobia.

Methods: We exposed adult male Wistar rats either once or twice to a 3% cider vinegar solution or water, and compared the basolateral amygdala, piriform cortex and caudate putamen brain metabolic activity using cytochrome c-oxidase histochemistry.

Results: We found increased flavor intake and cytochrome c-oxidase histochemistry activity during the second exposure in basolateral amygdala, but not in the piriform cortex and caudate/putamen.

Conclusions: The main finding of the study is that BLA metabolic activity was higher in the group exposed to a familiar vinegar solution than in the groups exposed to either water or a novel vinegar solution.

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来源期刊
Behavioral and Brain Functions
Behavioral and Brain Functions 医学-行为科学
CiteScore
5.90
自引率
0.00%
发文量
11
审稿时长
6-12 weeks
期刊介绍: A well-established journal in the field of behavioral and cognitive neuroscience, Behavioral and Brain Functions welcomes manuscripts which provide insight into the neurobiological mechanisms underlying behavior and brain function, or dysfunction. The journal gives priority to manuscripts that combine both neurobiology and behavior in a non-clinical manner.
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