Direct behavioral and neurophysiological evidence for retronasal olfaction in mice.
Direct behavioral and neurophysiological evidence for retronasal olfaction in mice.
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DOI：
10.1371/journal.pone.0117218
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发表时间：
2015
期刊：
影响因子：
3.7
通讯作者：
Verhagen JV
中科院分区：
文献类型：
--
作者：
Rebello MR;Kandukuru P;Verhagen JV
因此，风味感知的神经科学对于理解指导食物选择、摄入和欣赏的食物风味感知变得越来越重要。我们最近提供的证据表明，大鼠可以使用鼻后嗅觉模式，这是人类味觉感知的基本要素。我们证明，老鼠和人类一样，可以通过气味获得味道。我们和其他人还定义了嗅球（OB）的输入（在人类中无法功能成像）如何编码麻醉大鼠的鼻后气味。然而，强大的清醒转基因小鼠将成为风味神经科学研究中一个有价值的额外模型。我们使用进行/不进行行为任务来测试小鼠检测和辨别鼻后气味乙酸戊酯的能力。在这个范例中，限水的头部固定小鼠从舔嘴舔无味的气味水溶液。避免了口鼻污染。小鼠成功地以浓度依赖性方式区分了鼻后气味和纯蒸馏水。球茎切除术消除了小鼠辨别鼻后气味的能力，但不能辨别促味剂。在这些清醒的小鼠中，OB 对鼻后气味剂表现出强烈的光学钙反应。这些结果表明，小鼠和大鼠一样，能够通过鼻后嗅觉。这种直接的神经行为证据使小鼠成为风味研究的有用的附加动物模型。
The neuroscience of flavor perception is hence becoming increasingly important to understand food flavor perception that guides food selection, ingestion and appreciation. We recently provided evidence that rats can use the retronasal mode of olfaction, an essential element of human flavor perception. We showed that in rats, like humans, odors can acquire a taste. We and others also defined how the input of the olfactory bulb (OB) -not functionally imageable in humans- codes retronasal smell in anesthetized rat. The powerful awake transgenic mouse, however, would be a valuable additional model in the study of flavor neuroscience. We used a go/no-go behavioral task to test the mouse's ability to detect and discriminate the retronasal odor amyl acetate. In this paradigm a tasteless aqueous odor solution was licked by water-restricted head-fixed mice from a lick spout. Orthonasal contamination was avoided. The retronasal odor was successfully discriminated by mice against pure distilled water in a concentration-dependent manner. Bulbectomy removed the mice's ability to discriminate the retronasal odor but not tastants. The OB showed robust optical calcium responses to retronasal odorants in these awake mice. These results suggest that mice, like rats, are capable of smelling retronasally. This direct neuro-behavioral evidence establishes the mouse as a useful additional animal model for flavor research.
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