Contribution of the amygdala, but not orbitofrontal or medial prefrontal cortices, to the expression of flavour preferences in marmoset monkeys
Contribution of the amygdala, but not orbitofrontal or medial prefrontal cortices, to the expression of flavour preferences in marmoset monkeys
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DOI：
10.1111/j.1460-9568.2011.07813.x
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发表时间：
2011-09-01
影响因子：
3.4
通讯作者：
Roberts, Angela C.
中科院分区：
文献类型：
--
作者：
Agustin-Pavon, Carmen;Parkinson, John;Roberts, Angela C.
食物偏好的发展有助于均衡饮食，涉及先天和后天因素。通过将风味线索与食物的强化特性（即摄食后营养线索和天生偏好的味道，如甜味）相关联，动物获得了个体偏好。当受试者必须在不同的可口食物之间做出选择时，大脑是如何编码和指导选择的，这一点还不清楚。为了研究这个问题，我们训练普通的绒猴（Callithrix jacchus）对触摸式电脑屏幕上的抽象视觉图案做出反应，以获得四种不同口味的果汁。在偏好稳定后，动物的杏仁核、眶额皮质或内侧前额叶皮质受到兴奋性毒性损伤。无论是眶额，也不内侧前额叶皮质病变影响术前表达的口味偏好或表达的偏好，新的口味手术后。相比之下，杏仁核病变引起的变化，在术前表达的果汁的喜好，这样，手术后，果汁的选择，根据其整体碳水化合物（单糖）含量或“甜味”。随后的测试显示，杏仁核受损的动物只有在“甜味”不同的情况下才会表现出对果汁的偏好。与对照组、眶额皮质损伤和内侧前额叶皮质损伤的动物不同，它们无法显示与“甜味”匹配的果汁之间的偏好，即用不同精油芳香化的5%蔗糖溶液。最简单的解释是，杏仁核有助于表达基于习得线索的食物偏好，而不是基于对甜味的先天偏好。
The development of food preferences contributes to a balanced diet, and involves both innate and learnt factors. By associating flavour cues with the reinforcing properties of the food (i.e. postingestive nutrient cues and innately preferred tastes, such as sweetness), animals acquire individual preferences. How the brain codes and guides selection when the subject has to choose between different palatable foods is little understood. To investigate this issue, we trained common marmoset monkeys (Callithrix jacchus) to respond to abstract visual patterns on a touch-sensitive computer screen to gain access to four different flavoured juices. After preferences were stable, animals received excitotoxic lesions of either the amygdala, the orbitofrontal cortex or the medial prefrontal cortex. Neither the orbitofrontal nor the medial prefrontal cortex lesions affected pre-surgery-expressed flavour preferences or the expression of preferences for novel flavours post-surgery. In contrast, amygdala lesions caused a shift in the preferences for juices expressed pre-surgery such that, post-surgery, juices were chosen according to their overall carbohydrate (simple sugars) content or 'sweetness'. Subsequent tests revealed that amygdala-lesioned animals only expressed juice preferences if they differed in 'sweetness'. Unlike controls, orbitofrontal cortex-lesioned and medial prefrontal cortex-lesioned animals, they were unable to display preferences between juices matched for 'sweetness' i.e. 5% sucrose solutions aromatised with different essential oils. The most parsimonious explanation is that the amygdala contributes to the expression of food preferences based on learnt cues but not those based on an innate preference for sweetness.