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首页> 外文期刊>Journal of Neurophysiology >Gustatory and multimodal neuronal responses in the amygdala during licking and discrimination of sensory stimuli in awake rats.
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Gustatory and multimodal neuronal responses in the amygdala during licking and discrimination of sensory stimuli in awake rats.

机译：觉醒大鼠舔and和辨别感觉刺激期间杏仁核中的味觉和多峰神经元反应。

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摘要

The amygdala (AM) receives information from various sensory modalities via the neocortex and directly from the thalamus and brain stem and plays an important role in ingestive behaviors. In the present study, neuronal activity was recorded in the AM and amygdalostriatal transition area of rats during discrimination of conditioned sensory stimuli and ingestion of sapid solutions. Of the 420 responsive neurons, 227 responded exclusively to one sensory modality, 120 responded to two or more modalities, and the remaining 73 could not be classified. Among the responsive neurons, 108 responded to oral-sensory stimulation (oral-sensory neurons). In detailed analyses of 84 of these oral-sensory neurons, 24 were classified as taste responsive and were located mainly in the central nucleus of the AM. The other 60 oral-sensory neurons were classified as nontaste oral-sensory neurons and were distributed widely throughout the AM. Both the taste and nontaste oral-sensory neurons also responded to other sensory stimuli. Of the 24 taste neurons, 21 were tested at least with four standard taste solutions. On the basis of the magnitudes of their responses to these sapid stimuli, the taste neurons were classified as follows: seven sucrose-best, four NaCl-best, three citric acid-best, and six quinine HCl-best. The remaining cell responded significantly only to lysine HCl and monosodium glutamate. Multivariate analyses of these 21 taste neurons suggested that, in the AM, taste quality was processed based on palatability. Taken with previous lesion studies, the present results suggest that the AM plays a role in the evaluation of taste palatability and in the association of taste stimuli with other sensory stimuli.
机译：杏仁核（AM）通过新皮层从各种感觉方式中接收信息，并直接从丘脑和脑干接收信息，并在摄食行为中起重要作用。在本研究中，在条件性感觉刺激的鉴别和食入糖浆溶液的过程中，在大鼠的AM和杏仁扁桃体过渡区记录了神经元活性。在420个反应神经元中，有227个仅对一种感觉方式有反应，有120个对两种或多种方式有反应，其余73种无法分类。在反应神经元中，有108个对口腔感觉刺激（口腔感觉神经元）作出反应。在对这些口腔感觉神经元的84个进行的详细分析中，有24个被归类为对味觉敏感的，并且主要位于AM的中央核中。其他60个口腔感觉神经元被归类为无味口腔感觉神经元，并在整个AM中广泛分布。味觉和非味觉的口腔感觉神经元都对其他感觉刺激也有反应。在24种味觉神经元中，至少用4种标准味觉溶液测试了21种。根据它们对这些刺激刺激的反应程度，将味觉神经元分类如下：最佳的蔗糖为7种，最佳的为NaCl 4种，最佳的为柠檬酸3种，最佳的为盐酸奎宁。其余的细胞仅对盐酸赖氨酸和谷氨酸钠有显着反应。对这21种味觉神经元的多变量分析表明，在AM中，味觉质量是根据适口性进行处理的。结合先前的病变研究，目前的结果表明，AM在味觉可口性的评估以及味觉刺激与其他感觉刺激的关联中起作用。

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