Sensory adaptation in the barrel cortex during active sensation in the awake, behaving mouse
Sensory adaptation in the barrel cortex during active sensation in the awake, behaving mouse
复制标题
清醒、行为小鼠的主动感觉期间桶状皮层的感觉适应
DOI：
10.1101/2022.07.07.499259
复制
发表时间：
2022
期刊：
影响因子：
--
通讯作者：
Colins Rodriguez A
中科院分区：
文献类型：
--
作者：
Colins Rodriguez A
感觉适应（SA）是麻醉动物神经元如何对感觉信号作出反应的一个突出方面，在物种和模式中普遍存在。然而，SA取决于大脑的激活状态，SA是否在行为动物中表达一直受到怀疑。在这里，我们解决了这个问题，通过训练老鼠用它们的胡须来探测物体，并记录来自桶状皮层的神经元活动，同时对胡须进行3D成像。我们发现，在触须-物体接触序列的过程中，神经元反应下降，但这是由于两个因素。首先是运动效应，即在一系列的触摸中，后期的触摸在机械上比早期的触摸弱。第二，感觉编码效应，即神经元对触摸的调节在触摸序列的过程中逐渐变得不那么敏感。感觉编码效应是特定于胡须的。这些结果表明，SA确实发生在主动晶须感知过程中，并表明SA是自然行为中感觉的基础。
Sensory adaptation (SA) is a prominent aspect of how neurons in anaesthetised animals respond to sensory signals, ubiquitous across species and modalities. However, SA depends on the activation state of the brain and it has been doubted whether SA is expressed in behaving animals. Here, we addressed this question by training mice to detect an object using their whiskers and recording neuronal activity from barrel cortex whilst simultaneously imaging the whiskers in 3D. We found that neuronal responses decreased during the course of whisker-object touch sequences but that this was due to two factors. First, a motor effect, whereby, during a sequence of touches, later touches were mechanically weaker than early ones. Second, a sensory encoding effect, whereby neuronal tuning to touch became progressively less sensitive during the course of a touch sequence. The sensory encoding effect was whisker-specific. These results show that SA does occur during active whisker sensing and suggest that SA is fundamental to sensation during natural behaviour.
登录
查看更多内容
DOI：
10.1101/773697
发表时间：
2019
期刊：
--
影响因子：
--
作者：
Petersen R
通讯作者：
Petersen R
影响因子：
2.5
作者：
Khatri, Vivek;Bruno, Randy M.;Simons, Daniel J.
通讯作者：
Simons, Daniel J.
Fujimori、Hiroyasu：“软磁 Fe/FeHFC 薄膜中纳米晶多层结构的热稳定性”J. Magn。
DOI：
--
发表时间：
--
期刊：
影响因子：
--
作者：
通讯作者：
--
影响因子：
2.5
作者：
Khatri, V;Hartings, JA;Simons, DJ
通讯作者：
Simons, DJ
影响因子：
2.5
作者：
SIMONS, DJ
通讯作者：
SIMONS, DJ