多聚葡萄糖味觉预暴露未能影响味觉新奇性的行为和神经指标。
Polycose taste pre-exposure fails to influence behavioral and neural indices of taste novelty.
作者信息
Barot Sabiha K, Bernstein Ilene L
机构信息
Program of Neurobiology and Behavior, Department of Psychology, University of Washington, Seattle, WA 98195-1525, USA.
出版信息
Behav Neurosci. 2005 Dec;119(6):1640-7. doi: 10.1037/0735-7044.119.6.1640.
Abstract
Taste novelty can strongly modulate the speed and efficacy of taste aversion learning. Novel sweet tastes enhance c-Fos-like immunoreactivity (FLI) in the central amygdala and insular cortex. The present studies examined whether this neural correlate of novelty extends to different taste types by measuring FLI signals after exposure to novel and familiar polysaccharide (Polycose) and salt (NaCl) tastes. Novel Polycose not only failed to elevate FLI expression in central amygdala and insular cortex, but also failed to induce stronger taste aversion learning than familiar Polycose. Novel NaCl, on the other hand, showed patterns of FLI activation and aversion learning similar to that of novel sweet tastes. Possible reasons for the resistance of Polycose to typical pre-exposure effects are discussed.
摘要
味觉新奇性能够强烈调节味觉厌恶学习的速度和效果。新奇的甜味会增强杏仁核中央核和岛叶皮质中c-Fos样免疫反应性（FLI）。本研究通过测量暴露于新奇和熟悉的多糖（聚葡萄糖）及盐（氯化钠）味觉刺激后FLI信号，来检验这种新奇性的神经关联是否扩展到不同的味觉类型。新奇的聚葡萄糖不仅未能提高杏仁核中央核和岛叶皮质中的FLI表达，而且与熟悉的聚葡萄糖相比，也未能诱导出更强的味觉厌恶学习。另一方面，新奇的氯化钠显示出与新奇甜味相似的FLI激活模式和厌恶学习模式。文中讨论了聚葡萄糖对典型预暴露效应产生抗性的可能原因。
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