Olfactory conditioning in the honey bee, Apis mellifera: Effects of odor intensity

Olfactory conditioning in the honey bee, Apis mellifera: Effects of odor intensity
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DOI:
10.1016/s0031-9384(96)00357-5
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发表时间:
1997-01-01
影响因子:
2.9
通讯作者:
Smith, BH
Smith, BH
中科院分区:
医学3区
文献类型:
--
作者:
Bhagavan, S;Smith, BH

文献摘要

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任何气味引导的行为都可能需要在广泛的气味强度范围内进行概括和/或区分。用触角电位(EAG)和触角延长条件反射(PEC)技术研究了蜜蜂嗅觉加工过程中刺激强度的动态变化。测试泛化的实验包括对一种气味剂浓度的调节,以及用不同的气味剂或不同浓度的相同气味剂进行测试。在低训练浓度,无论是一种新的气味或更高浓度的相同的气味的反应导致强烈的泛化。在较高的训练浓度,显着较少的泛化观察到一种新的气味或相同的气味的较低浓度。EAG分析表明,不对称泛化可能是由于外周受体神经元的长期适应。辨别实验表明,与食欲抑制剂相关的相对较高的气味浓度通常可以与与惩罚相关的较低浓度区分开来,但反之亦然。虽然在周边(感觉)过程中的感觉调制可能足以解释区分高浓度和低浓度,区分低浓度和高浓度指向参与中央过程。版权所有(C)1996 Elsevier Science Inc.
Any odor-guided behavior might require generalization and/or discrimination over a wide range of odorant intensities. Proboscis extension conditioning (PEC) and electroantennogram (EAG) assays were used to investigate stimulus-intensity dynamics during olfactory processing in the honey bee. Experiments that tested generalization involved conditioning to one odorant concentration and either testing with a different odorant or with different concentrations of the same odorant. At low training concentrations, responses to either a novel odorant or to higher concentrations of the same odorant resulted in strong generalization. At higher training concentrations, significantly less generalization was observed to a novel odorant or to lower concentrations of the same odor. EAG analyses indicate that asymmetric generalization could arise due to long-term adaptation of peripheral receptor neurons. Discrimination experiments showed that relatively higher odorant concentrations associated with an appetitive reinforcer could usually be discriminated from a lower concentration that was associated with punishment, but not vice versa. Although sensory modulation in peripheral (sensory) processes might be sufficient to account for discrimination of a high from a low concentration, discrimination of low from high concentrations point to the involvement of central processes. Copyright (C) 1996 Elsevier Science Inc.