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首页> 外文期刊>The European Journal of Neuroscience >Medial temporal lobe structures participate differentially in consolidation of safe and aversive taste memories.
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Medial temporal lobe structures participate differentially in consolidation of safe and aversive taste memories.

机译：颞叶内侧结构以不同方式参与安全和厌恶味觉记忆的巩固。

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摘要

Taste memories are amongst the most important kinds of memories, as adequate identification of safe and toxic edibles will determine the subject's survival. Despite the well-established role that the medial temporal lobe plays in consolidation of memory, specific contributions of the different regions of the temporal lobe to taste memory consolidation remain unknown. In the present report, we assessed the participation of perirhinal cortex (Ph), dorsal hippocampus (Hipp), basolateral (BLA) and central nuclei of the amygdala (CeA) in safe and aversive taste memories by means of local infusions of the protein synthesis inhibitor anisomycin in the rat. The results showed that protein synthesis in the CeA, but not BLA, is required to stabilize taste aversion memory. Surprisingly, the Ph and Hipp seem to be essential to consolidate safe taste memory. These data suggest that different networks within the temporal lobe are recruited to consolidate memory depending on the consequences associated with tastes.
机译：味觉记忆是最重要的记忆之一，因为对安全和有毒食物的充分识别将决定受试者的生存。尽管内侧颞叶在记忆巩固中起着公认的作用，但颞叶不同区域对味觉记忆巩固的特定贡献仍然未知。在本报告中，我们通过蛋白质合成的局部注入，评估了杏仁核（CeA）的周围皮层（Ph），背侧海马（Hipp），基底外侧（BLA）和杏仁核中央核（CeA）的参与大鼠中的抑制剂茴香霉素。结果表明，需要在CeA中合成蛋白质，而不是BLA，才能稳定味觉记忆。令人惊讶的是，Ph和Hipp似乎对于巩固安全的味觉记忆至关重要。这些数据表明，取决于与口味相关的后果，颞叶内的不同网络被招募来巩固记忆。

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