从突触到晚餐：具有嗅觉突触成分的食物偏好食谱。

From Synapse to Supper: A Food Preference Recipe with Olfactory Synaptic Ingredients.

机构信息

Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato, s/n, Campinas, Sao Paulo 13083-862, Brazil; Department of Biochemistry, Institute of Chemistry, University of Sao Paulo, Av. Prof. Lineu Prestes, 748, Sao Paulo 05508-000, Brazil.

Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato, s/n, Campinas, Sao Paulo 13083-862, Brazil.

出版信息

Neuron. 2020 Jul 8;107(1):8-11. doi: 10.1016/j.neuron.2020.06.016.

DOI:10.1016/j.neuron.2020.06.016

PMID:32645309

Abstract

C1ql3 protein and its receptor Bai3 are involved in synaptic organization and function. In this issue of Neuron, Wang et al. (2020) report that both are essential for synaptic function between the anterior olfactory nucleus and the olfactory bulb and for the generation, but not recall, of associative olfactory memories determining food preference in mice.

摘要

C1ql3 蛋白及其受体 Bai3 参与突触的组织和功能。在本期《神经元》杂志上，Wang 等人（2020 年）报道称，它们对于前嗅核和嗅球之间的突触功能以及确定小鼠食物偏好的联想性嗅觉记忆的产生（但不是回忆）都是必需的。