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首页> 外文期刊>Proceedings of the National Academy of Sciences of the United States of America >Refinement of odor molecule tuning by dendrodendritic synaptic inhibition in the olfactory bulb.
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Refinement of odor molecule tuning by dendrodendritic synaptic inhibition in the olfactory bulb.

机译：通过嗅球中的树突状突触抑制来优化气味分子调节。

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摘要

Mitral/tufted cells (M/T cells) and granule cells form reciprocal dendrodendritic synapses in the main olfactory bulb; the granule cell is excited by glutamate from the M/T cell and in turn inhibits M/T cells by gamma-aminobutyrate. The trans-synaptically excited granule cell is thought to induce lateral inhibition in neighboring M/T cells and to refine olfactory information. It remains, however, elusive how significantly and specifically this synaptic regulation contributes to the discrimination of different olfactory stimuli. This investigation concerns the mechanism of olfactory discrimination by single unit recordings of responses to a series of normal aliphatic aldehydes from individual rabbit M/T cells. This analysis revealed that inhibitory responses are evoked in a M/T cell by a defined subset of odor molecules with structures closely related to the excitatory odor molecules. Furthermore, blockade of the reciprocal synaptic transmission by the glutamate receptor antagonist or the gamma-aminobutyrate receptor antagonist markedly suppressed the odor-evoked inhibition, indicating that the inhibitory responses are evoked by lateral inhibition via the reciprocal synaptic transmission. The synaptic regulation in the olfactory bulb thus greatly enhances the tuning specificity of odor responses and would contribute to discrimination of olfactory information.
机译：二尖瓣/簇状细胞（M / T细胞）和颗粒细胞在主要嗅球中形成相互的树突突触。颗粒细胞被来自M / T细胞的谷氨酸激发，继而被γ-氨基丁酸酯抑制M / T细胞。反突触刺激的颗粒细胞被认为在邻近的M / T细胞中引起侧向抑制并改善嗅觉信息。然而，尚不清楚这种突触调节如何显着且具体地有助于区分不同的嗅觉刺激。这项研究涉及通过单个单位记录来自单个兔M / T细胞的一系列正常脂肪醛的反应来进行嗅觉辨别的机制。该分析表明，M / T细胞中的抑制反应是由气味分子的定义子集引起的，该子集具有与兴奋性气味分子密切相关的结构。此外，谷氨酸受体拮抗剂或γ-氨基丁酸酯受体拮抗剂对相互突触传递的阻断显着抑制了气味诱发的抑制作用，表明抑制反应是通过相互突触传递的侧向抑制引起的。因此，嗅球中的突触调节极大地增强了气味反应的调节特异性，并有助于分辨嗅觉信息。

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