Amygdala-dependent mechanisms underlying memory retrieval of conditioned taste aversion
Amygdala-dependent mechanisms underlying memory retrieval of conditioned taste aversion
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DOI:
10.1093/chemse/bjh162
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发表时间:
2005-01-01
期刊:
影响因子:
3.5
通讯作者:
Kobayashi, K
中科院分区:
文献类型:
--
作者:
Yasoshima, Y;Yamamoto, T;Kobayashi, K
Conditioned taste aversion (CTA) is an associative learning phenomenon in which ingestion of a novel tasting food or fluid (conditioned stimulus, CS) is paired with visceral malaise (unconditioned stimulus, US)(Yamamoto et al., 1994). Conditioned animals avoid ingesting the tastant previously associated with the condition of sickness. Since CTA is established by a single pairing of the CS and US, it is easy to distinguish different memory-related phases: acquisition, consolidation, reconsolidation and retrieval. This unique property of CTA is useful in identification and manipulation of the underlying physiological and molecular mechanisms responsible for each memory phase.There is a large amount of evidence that the amygdala plays an important role in the acquisition and retention of CTA (see, for example, Miranda et al., 2003). The amygdala receives a variety of sensory inputs, including gustatory and visceral information. It also has many kinds of transmitter systems, such as glutamatergic, noradrenergic (NAergic), dopaminergic and other innervations, and contains inhibitory interneurons containing γ-aminobutyric acid (GABA) as a neurotransmitter. Although there have been several reports about the roles of amygdalar transmitter systems in CTA acquisition, the functioning of the transmitter systems responsible for the retrieval has not been completely elucidated. In this paper, we summarize our findings regarding amygdalar mechanisms for retrieval of CTA memory.