De la Cruz Vanesa, Rodriguez-Ortiz Carlos J, Balderas Israela, Bermudez-Rattoni Federico
Departamento de Neurociencias, Instituto de Fisiología Celular, Universidad Nacional Autónoma de México, CP 04510, México DF, México.
Eur J Neurosci. 2008 Oct;28(7):1377-81. doi: 10.1111/j.1460-9568.2008.06432.x.
Taste memories are amongst the most important kinds of memories, as adequate identification of safe and toxic edibles will determine the subject's survival. Despite the well-established role that the medial temporal lobe plays in consolidation of memory, specific contributions of the different regions of the temporal lobe to taste memory consolidation remain unknown. In the present report, we assessed the participation of perirhinal cortex (Ph), dorsal hippocampus (Hipp), basolateral (BLA) and central nuclei of the amygdala (CeA) in safe and aversive taste memories by means of local infusions of the protein synthesis inhibitor anisomycin in the rat. The results showed that protein synthesis in the CeA, but not BLA, is required to stabilize taste aversion memory. Surprisingly, the Ph and Hipp seem to be essential to consolidate safe taste memory. These data suggest that different networks within the temporal lobe are recruited to consolidate memory depending on the consequences associated with tastes.
味觉记忆是最重要的记忆类型之一，因为能否准确识别安全和有毒的可食用物将决定个体的生存。尽管内侧颞叶在记忆巩固中所起的作用已得到充分证实，但颞叶不同区域对味觉记忆巩固的具体贡献仍不清楚。在本报告中，我们通过向大鼠局部注射蛋白质合成抑制剂茴香霉素，评估了内嗅皮质（Ph）、背侧海马体（Hipp）、杏仁核基底外侧核（BLA）和杏仁核中央核（CeA）在安全和厌恶味觉记忆中的参与情况。结果表明，CeA而非BLA中的蛋白质合成是稳定味觉厌恶记忆所必需的。令人惊讶的是，Ph和Hipp似乎对巩固安全味觉记忆至关重要。这些数据表明，根据与味觉相关的后果，颞叶内不同的神经网络会被调动起来巩固记忆。
