Molecular signals into the insular cortex and amygdala during aversive gustatory memory formation
Molecular signals into the insular cortex and amygdala during aversive gustatory memory formation
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DOI：
10.1023/b:cemn.0000012722.45805.c8
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发表时间：
2004-02-01
影响因子：
4
通讯作者：
Miranda, MI
中科院分区：
文献类型：
--
作者：
Bermúdez-Rattoni, F;Ramírez-Lugo, L;Miranda, MI
在本文中，我们将提供介导持久味觉记忆痕迹形成的假定分子信号和生化事件的证据。当动物喝了一种新味道（条件刺激；CS）并且随后与不适（非条件刺激；US）相关联时，动物会在下一次呈现中拒绝它，形成持久的味觉厌恶，即味觉提示变成厌恶信号，这被称为条件性味觉厌恶。不同的证据表明，新的刺激（味道）会引起快速而强烈的皮质乙酰胆碱活性，当刺激在几次呈现后变得熟悉时，这种活性就会降低。通过毒蕈碱受体的胆碱能激活引发一系列细胞内事件，导致可能与短期和/或长期记忆味觉痕迹相关的可塑性变化。这种塑料变化有利于美国信号的传入，部分是通过美国诱导的谷氨酸释放来实现的。总而言之，这些事件可能会产生与从安全味觉记忆痕迹转变为令人厌恶的味觉记忆痕迹相关的细胞变化。将讨论所提出的解释味觉记忆形成过程中信号生化序列的工作模型。
In this paper, we will provide evidence of the putative molecular signals and biochemical events that mediate the formation of long-lasting gustatory memory trace. When an animal drinks a novel taste ( the conditioned stimulus; CS) and it is later associated with malaise ( unconditioned stimulus; US), the animal will reject it in the next presentation, developing a long-lasting taste aversion, i.e., the taste cue becomes an aversive signal, and this is referred to as conditioning taste aversion. Different evidence indicates that the novel stimulus ( taste) induces a rapid and strong cortical acetylcholine activity that decreases when the stimulus becomes familiar after several presentations. Cholinergic activation via muscarinic receptors initiates a series of intracellular events leading to plastic changes that could be related to short-and/or long-term memory gustatory trace. Such plastic changes facilitate the incoming US signals carried out by, in part, the glutamate release induced by the US. Altogether, these events could produce the cellular changes related to the switch from safe to aversive taste memory trace. A proposed working model to explain the biochemical sequence of signals during taste memory formation will be discussed.