Taste quality and intensity of 100 stimuli as reported by rats: the taste-location association task.
Taste quality and intensity of 100 stimuli as reported by rats: the taste-location association task.
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大鼠报告的 100 种刺激的味觉质量和强度：味觉-位置关联任务。
DOI：
10.3389/fnbeh.2012.00019
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发表时间：
2012
影响因子：
3
通讯作者：
Verhagen JV
中科院分区：
文献类型：
--
作者：
Gautam SH;Rebello MR;Verhagen JV
与感觉刺激相关的神经活动的解释需要理解受试者对刺激的感知。以前用于评估啮齿动物对化学感觉刺激的感知的方法具有明显的局限性。我们开发了一种新的行为范式，味觉位置联想任务，以补充这些方法。首先，我们测试大鼠是否能够学习五种基本味觉刺激与其空间位置之间的联系。这个空间任务是基于四个原型tastants和水。接受训练执行任务的所有四只老鼠的表现水平都远高于随机水平。对照试验表明，老鼠只使用味觉线索。此外，学习的刺激集是抗干扰的，允许随后进行的泛化实验。我们测试了大鼠对100种味剂对五种训练刺激的味觉概括，包括它们的味觉质量和强度等级。这些实验产生的味觉曲线有助于理解特定味觉刺激的感知如何与行为完整的大鼠中的五种基本味觉品质的感知相关。在这个大的味觉空间中，我们发现强度起着重要作用。此外，鲜刺激没有被报道为类似于其他基本促味剂。我们的新范式使清醒的、自由移动的动物能够进行基于味觉的学习和记忆的神经生理学研究。
The interpretation of neural activity related to sensory stimulation requires an understanding of the subject’s perception of the stimulation. Previous methods used to evaluate the perception of chemosensory stimuli by rodents have distinct limitations. We developed a novel behavioral paradigm, the taste–location association task, to complement these methods. First we tested if rats are able to learn associations between five basic taste stimuli and their spatial locations. This spatial task was based on four prototypical tastants and water. All four rats trained to perform the task reached levels of performance well above chance. Control trials demonstrated that the rats used only taste cues. Further, the learned stimulus set was resistant to interference, allowing for generalization experiments performed subsequently. We tested the rats’ gustatory generalizations of 100 tastants to the five trained stimuli, both regarding their taste qualities as well as intensity ratings. The taste profiles generated by these experiments contribute to the understanding of how perception of the specific taste stimuli relate to the perception of the five basic taste qualities in intact behaving rats. In this large taste space we found that intensity plays a major role. Furthermore, umami stimuli were not reported as being similar to other basic tastants. Our new paradigm enables neurophysiological studies of taste-based learning and memory in awake, freely moving animals.
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影响因子：
2.9
作者：
NINOMIYA, Y;HIGASHI, T;FUNAKOSHI, M
通讯作者：
FUNAKOSHI, M
影响因子：
1.9
作者：
Colbert, CL;Garcea, M;Spector, AC
通讯作者：
Spector, AC
影响因子：
2.9
作者：
Kent, PF;Mozell, MM;Yurco, P
通讯作者：
Yurco, P
影响因子：
2.5
作者：
GANCHROW, JR;ERICKSON, RP
通讯作者：
ERICKSON, RP
影响因子：
3.5
作者：
Buzsáki, G
通讯作者：
Buzsáki, G