厌恶味觉刺激会增加大鼠味觉岛叶皮质中的降钙素基因相关肽（CGRP）水平。

Aversive taste stimuli increase CGRP levels in the gustatory insular cortex of the rat.

作者信息

Yamamoto T, Matsuo R, Ichikawa H, Wakisaka S, Akai M, Imai Y, Yonehara N, Inoki R

机构信息

Department of Oral Physiology, Faculty of Dentistry, Osaka University, Japan.

出版信息

Neurosci Lett. 1990 May 4;112(2-3):167-72. doi: 10.1016/0304-3940(90)90197-h.

DOI:10.1016/0304-3940(90)90197-h

PMID:2359516

Abstract

Calcitonin gene-related peptide-like immunoreactivity (CGRP-IR) was surveyed immunohistochemically in the insular cortex of the rat, and the levels of insular cortical CGRP-IR were measured with the radioimmunoassay method following intraoral stimulation with various taste stimuli. CGRP-IR was localized in nerve fibers within the agranular and dysgranular insular cortices. The CGRP-IR levels in the rostral (gustatory) part of the insular cortex were increased significantly by strongly aversive taste stimuli such as quinine hydrochloride and conditioned taste stimuli (NaCl and sucrose) which animals had been taught to avoid. The results suggest that CGRP in the gustatory insular cortex is concerned with rejection or avoidance behaviors to aversive taste stimuli.

摘要

采用免疫组织化学方法对大鼠岛叶皮质中降钙素基因相关肽样免疫反应性（CGRP-IR）进行了检测，并在给予各种味觉刺激进行口腔内刺激后，用放射免疫分析法测定了岛叶皮质CGRP-IR的水平。CGRP-IR定位于无颗粒和颗粒减少的岛叶皮质内的神经纤维中。岛叶皮质前部（味觉）的CGRP-IR水平在受到强烈厌恶味觉刺激（如盐酸奎宁）以及动物已学会避免的条件性味觉刺激（NaCl和蔗糖）后显著升高。结果表明，味觉岛叶皮质中的CGRP与对厌恶味觉刺激的排斥或回避行为有关。