Stoll Frederic M, Rudebeck Peter H
Nash Family Department of Neuroscience and Friedman Brain Institute, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, New York, NY, 10029, USA.
bioRxiv. 2023 May 11:2023.05.10.540239. doi: 10.1101/2023.05.10.540239.
Individual preferences for the flavor of different foods and fluids exert a strong influence on behavior. Most current theories posit that preferences are integrated with other state variables in orbitofrontal cortex (OFC), which is thought to derive the relative subjective value of available options to drive choice behavior. Here we report that instead of a single integrated valuation system in OFC, another separate one is centered in ventrolateral prefrontal cortex (vlPFC) in macaque monkeys. Specifically, we found that OFC and vlPFC preferentially represent outcome flavor and outcome probability, respectively, and that preferences are separately integrated into these two aspects of subjective valuation. In addition, vlPFC, but not OFC, represented the outcome probability for the two options separately, with the difference between these representations reflecting the degree of preference. Thus, there are at least two separable valuation systems that work in concert to guide choices and that both are biased by preferences.
个体对不同食物和液体味道的偏好对行为有很大影响。目前大多数理论认为，偏好与眶额皮质（OFC）中的其他状态变量整合在一起，人们认为眶额皮质能得出可用选项的相对主观价值，以驱动选择行为。在此我们报告，在猕猴中，并非在眶额皮质中有一个单一的整合估值系统，而是另一个独立的估值系统以腹外侧前额叶皮质（vlPFC）为中心。具体而言，我们发现眶额皮质和腹外侧前额叶皮质分别优先表征结果味道和结果概率，并且偏好分别整合到主观估值的这两个方面。此外，腹外侧前额叶皮质而非眶额皮质分别表征两个选项的结果概率，这些表征之间的差异反映了偏好程度。因此，至少有两个可分离的估值系统协同工作以指导选择，并且两者都受到偏好的影响。
