Developmental Study of Anatomical Substrate for Conditioned Taste Aversion in Lymnaea stagnalis
Developmental Study of Anatomical Substrate for Conditioned Taste Aversion in Lymnaea stagnalis
复制标题
停滞Lymnaea stagnalis条件性味觉厌恶的解剖基质的发育研究
DOI：
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发表时间：
2000
期刊：
影响因子：
--
通讯作者：
E. Ito
中科院分区：
文献类型：
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作者：
H. Sadamoto;M. Yamanaka;D. Hatakeyama;Hiroshi K. Nakamura;S. Kojima;M. Yamashita;E. Ito
摘要池螺是分析发育与学习之间共性的有用材料。为了促进这种分析，应该提供解剖学基础，在发育过程中学习是叠加在其上的。因为我们以前证明了L。为了解滞育蜗牛从胚胎到未成熟的条件性味觉厌恶（CTA）能力的变化，本文对滞育蜗牛发育关键期的颊神经节和脑神经节的细胞数量和体积进行了研究。颊神经节和大脑神经节包括CTA中涉及的大部分神经元。我们发现，这些神经节中的细胞数量在未成熟期几乎饱和，但这些神经节的体积仍然从未成熟期到成年期增加。这些结果表明，CTA不可或缺的大部分细胞在未成熟阶段出现，但神经节中的单个细胞即使在成年期也会继续扩大。此外，CTA的关键神经元被发现在未成熟阶段成熟。本研究为钉螺长期CTA提供了解剖学基础，从而使钉螺能够在更大范围内食用安全的食物。
Abstract The pond snail, Lymnaea stagnalis, is a useful preparation for analyzing the commonality between development and learning. To promote this analysis, the anatomical substrate should be provided upon which learning is superposed during development. Because we previously demonstrated that L. stagnalis change their ability of conditioned taste aversion (CTA) as a long-term memory from veliconcha embryos to immatures, we examined in the present study the numbers of cells and the volume of the buccal and cerebral ganglia in the snails at the critical developmental stages. The buccal and cerebral ganglia include the majority of neurons involved in the CTA. We found that the numbers of cells in these ganglia are almost saturated in the immatures, but the volumes of these ganglia still increase from the immatures to the adults. These results suggested that most of the cells indispensable to the CTA emerge at the immature stage, but that individual cells in the ganglia continue to enlarge even in adulthood. Furthermore, the key neuron for the CTA was found to mature at the immature stage. The present study provided the anatomical substrate upon the long-term CTA, by which snails can eat safe food in a wide territory.
龙虾中枢神经系统中章鱼胺免疫反应神经元的定位。
DOI：
10.1002/cne.903290109
发表时间：
1993
期刊：
The Journal of comparative neurology
影响因子：
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作者：
Schneider,H;Trimmer,BA;Rapus,J;Eckert,M;Valentine,DE;Kravitz,EA
通讯作者：
Kravitz,EA