Appetitive olfactory learning and memory in the honeybee depend on sugar reward identity
Appetitive olfactory learning and memory in the honeybee depend on sugar reward identity
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DOI：
10.1016/j.jinsphys.2017.08.009
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发表时间：
2018-04-01
影响因子：
2.2
通讯作者：
Wright, Geraldine A.
中科院分区：
文献类型：
--
作者：
Simcock, Nicola K.;Gray, Helen;Wright, Geraldine A.
大脑最重要的任务之一就是学习和记忆与食物有关的信息。对老鼠和果蝇的研究表明，糖奖励必须经过代谢才能形成持久的记忆，但对其他动物的研究很少。在这里，我们对成年工蜂（Apis mellifera）进行了两项已知会影响记忆形成的嗅觉任务（集中条件反射和间隔条件反射）的训练，以测试强化的时间表和糖奖励的性质如何影响学习和记忆。蜜蜂的触角和口器对蔗糖最敏感，但葡萄糖和果糖同样具有吞噬刺激作用。蜜蜂能否学会这些任务取决于糖的身份和浓度。然而，只有获得葡萄糖或蔗糖奖励的蜜蜂形成了强大的长期记忆。这对于在大规模和间隔条件反射任务中训练的蜜蜂都是如此。喂食葡萄糖或果糖的蜜蜂在30秒内血淋巴糖激增超过120毫米，并在单次喂食后持续20分钟。对于喂食蔗糖的蜜蜂，这种血淋巴葡萄糖和果糖的变化发生在30秒后。我们的数据表明，蜜蜂的嗅觉学习受到糖身份和浓度的影响，但嗅觉记忆受到糖身份的影响最为强烈。综上所述，这些数据表明，参与记忆形成的神经机制在条件反射期间和之后感觉到血淋巴葡萄糖的快速变化。
One of the most important tasks of the brain is to learn and remember information associated with food. Studies in mice and Drosophila have shown that sugar rewards must be metabolisable to form lasting memories, but few other animals have been studied. Here, we trained adult, worker honeybees (Apis mellifera) in two olfactory tasks (massed and spaced conditioning) known to affect memory formation to test how the schedule of reinforcement and the nature of a sugar reward affected learning and memory. The antennae and mouthparts of honeybees were most sensitive to sucrose but glucose and fructose were equally phagostimulatory. Whether or not bees could learn the tasks depended on sugar identity and concentration. However, only bees rewarded with glucose or sucrose formed robust long-term memory. This was true for bees trained in both the massed and spaced conditioning tasks. Honeybees fed with glucose or fructose exhibited a surge in haemolymph sugar of greater than 120 mM within 30 s that remained elevated for as long as 20 min after a single feeding event. For bees fed with sucrose, this change in haemolymph glucose and fructose occurred with a 30 s delay. Our data showed that olfactory learning in honeybees was affected by sugar identity and concentration, but that olfactory memory was most strongly affected by sugar identity. Taken together, these data suggest that the neural mechanisms involved in memory formation sense rapid changes in haemolymph glucose that occur during and after conditioning.