Pelé Grace, Lukowiak Ken
Hotchkiss Brain Institute, University of Calgary, Calgary, AB, T2N 1N4, Canada.
J Comp Physiol A Neuroethol Sens Neural Behav Physiol. 2025 Jun 19. doi: 10.1007/s00359-025-01746-5.
The Garcia-effect is a unique form of conditioned taste aversion for two main reasons: the first is that the taste must be a novel one; the second is the requirement of a sickness state that can occur hours after experiencing the novel taste. The Garcia-effect has been shown in the pond snail Lymnaea stagnalis. Here we use the requirement of novelty to determine the ability of the snails to differentiate between different food substances (carrot and beet) as well as a mixture of the two (called the Mélange). We hypothesized that L. stagnalis's tasting abilities as well as their memory are competent to discriminate between individual and mixed foods and remember different foods, without associating the mixture with its component ingredients. Thus, for example, a Garcia-effect for the Mélange taste, does not alter the hedonic value of either carrot or beet taste and vice-versa.
加西亚效应是一种独特的条件性味觉厌恶形式，主要有两个原因：其一，味道必须是新奇的；其二，需要在体验新奇味道数小时后出现生病状态。加西亚效应已在椎实螺（Lymnaea stagnalis）中得到证实。在此，我们利用新奇性的要求来确定蜗牛区分不同食物物质（胡萝卜和甜菜）以及两者混合物（称为“什锦菜”）的能力。我们假设椎实螺的味觉能力及其记忆能够区分单一食物和混合食物，并记住不同的食物，而不会将混合物与其成分联系起来。因此，例如，什锦菜味道的加西亚效应不会改变胡萝卜或甜菜味道的享乐价值，反之亦然。
