Tateno Katsumi, Igarashi Jun, Ohtubo Yoshitaka, Nakada Kazuki, Miki Tsutomu, Yoshii Kiyonori
Department of Brain Science and Engineering, Kyushu Institute of Technology, Hibikino, Wakamatsu-ku, Kitakyushu, Japan.
Biol Cybern. 2011 Jul;105(1):21-7. doi: 10.1007/s00422-011-0447-5. Epub 2011 Jul 14.
Taste buds endure extreme changes in temperature, pH, osmolarity, so on. Even though taste bud cells are replaced in a short span, they contribute to consistent taste reception. Each taste bud consists of about 50 cells whose networks are assumed to process taste information, at least preliminarily. In this article, we describe a neural network model inspired by the taste bud cells of mice. It consists of two layers. In the first layer, the chemical stimulus is transduced into an irregular spike train. The synchronization of the output impulses is induced by the irregular spike train at the second layer. These results show that the intensity of the chemical stimulus is encoded as the degree of the synchronization of output impulses. The present algorithms for signal processing result in a robust chemical-sensing system.
味蕾能承受温度、pH值、渗透压等方面的极端变化。尽管味蕾细胞在短时间内就会更新换代，但它们有助于实现持续的味觉感知。每个味蕾大约由50个细胞组成，其网络被认为至少能初步处理味觉信息。在本文中，我们描述了一种受小鼠味蕾细胞启发的神经网络模型。它由两层组成。在第一层，化学刺激被转化为不规则的脉冲序列。在第二层，输出脉冲的同步由不规则的脉冲序列诱导产生。这些结果表明，化学刺激的强度被编码为输出脉冲同步的程度。目前的信号处理算法产生了一个强大的化学传感系统。
