Rosenblum K, Meiri N, Dudai Y
Department of Neurobiology, Weizmann Institute of Science, Rehovot, Israel.
Behav Neural Biol. 1993 Jan;59(1):49-56. doi: 10.1016/0163-1047(93)91145-d.
Application of the protein synthesis inhibitor anisomycin to the rat gustatory cortex before and during training impairs conditioned taste aversion (CTA) to saccharin. No behavioral impairment is observed if the inhibitor is applied to an adjacent cortical area or to one cortical hemisphere only. The consumption of saccharin and of total fluid, as well as behavioral recognition of saccharin, is not affected. Preexposure of rats to saccharin several days before training markedly inhibits CTA to that taste. Injection of anisomycin to the gustatory cortex immediately prior to the preexposure period attenuates the latent inhibition. These results suggest that protein synthesis in the gustatory cortex is required for normal acquisition of the memory of taste.
在训练前及训练过程中，将蛋白质合成抑制剂茴香霉素应用于大鼠味觉皮层，会损害对糖精的条件性味觉厌恶（CTA）。如果仅将该抑制剂应用于相邻皮层区域或一个皮层半球，则未观察到行为损伤。糖精和总液体的摄入量以及对糖精的行为识别均未受影响。在训练前几天让大鼠预先接触糖精，可显著抑制对该味道的CTA。在预先接触期之前立即向味觉皮层注射茴香霉素可减弱潜伏抑制。这些结果表明，味觉皮层中的蛋白质合成是味觉记忆正常形成所必需的。
