Suppression of c-fos expression in the amygdala impairs the retrieval of taste potentiated odor aversion

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Suppression of c-fos expression in the amygdala impairs the retrieval of taste potentiated odor aversion

Kiseko Shionoya, Frédérique Datiche

To cite this version:

Kiseko Shionoya, Frédérique Datiche. Suppression of c-fos expression in the amygdala impairs the

retrieval of taste potentiated odor aversion. 18. Congress of european chemoreception research orga-

nization, ECRO, 2009, Bernardin, Slovenia. 1 p. �hal-01595072�

groups either on a standard adequate diet (Stand; n=14) or on an n-3 deficient diet (Def; n=14). Animals were allowed to drink a cider vin- egar solution (3%) during two morning daily drinking sessions. Addi- tionally, a control maternally reared group (n = 5) was not exposed to the taste solution. All groups were also subjected to taste aversion conditioning. Fifteen minutes after drinking a sodium saccharin (0, 1%) solution, they receive i. p. lithium chloride (0.15M; 1% b.

w.) injections. Learned aversions were assessed in a one-bottle test.

Maternally reared, but not artificially reared, rats exhibited taste neophobia, with reduced vinegar solution intake compared with the water baseline intake. For both maternally reared groups, those previously exposed to vinegar solution and those who were not, showed similar taste aversions, evidenced by a reduced intake of the saccharin solution during the one-bottle test relative to the con- ditioning session. Saccharin aversions were not evident in those arti- ficially reared groups.

The results suggest that the absence of critical developmental cues provided by maternal care may have retarded taste learning abil- ities. Further work will be required for understanding the nature of the specific artificial rearing effects on the taste learning brain circuits’ development.

Supported by Abbott Laboratories S.A. (contract 2847-00);

Abbott Laboratories contribute as a promoting observer entity to the research project HUM 02763 (Junta de Andalucı´a. Spain)

Suppression of C-FOS Expression in the Amygdala Impairs the Retrieval of Taste Potentiated Odor Aversion

Kiseko Shionoya and Frederique Datiche

CESG CNRS UMR5170, 15 rue Hugues Picardet, 21000 Dijon, France, shionoya@cesg.cnrs.fr

Rats develop strong aversion to an olfactory cue paired with delayed-illness if it is presented simultaneously with a gustatory cue. Such conditioning has been referred to taste-potentiated odor aversion learning (TPOA). Because of its robustness, rapid acquis- ition and long-lasting association of chemical cues with malaise, TPOA is an interesting model for investigating neuronal mecha- nisms of plasticity. It is well known that the immediate early genes such as c-fos are involved in long-term changes in cellular function- ing linked to mnesic processes. Previously, we used the FOS immuno-cytochemical detection to map the brain regions which are activated when TPOA is retrieved. The rats which had received the lithium chloride showed an increased FOS expression in var- ious brain regions including the basolateral nucleus of amygdala (BLA). Some other studies further indicate that among the brain areas that subserve aversion memory, the BLA could to play a crit- ical role. The aim of the present study was to get new insight regarding the role of the c-fos expression within BLA when the rats are submitted to TPOA retrieval 3 days after initial conditioning.

We performed bilateral injection of oligodeoxynucleotides (ODN) antisense to c-fos into the BLA 8 hours before the TPOA retrieval induced by odor presentation. By means of immuno-cytochemis- try, we observed that the FOS protein expression was reduced in the BLA. In comparison, injection of sense ODN had no effect on FOS expression. The behavioral observations provided evi- dence of a deep impairment of the TPOA expression when anti- sense ODN were microinjected into the BLA. In contrast, rats which received bilateral injection of either sense ODN or inverted

ODN avoided of the odor. Our data suggest that the FOS medi- ated signalling pathways within BLA are essential for TPOA retrieval since the antisense ODN method disrupted the rejection of the odor cue.

The Motor Side of Odour

Federico Tubaldi*, Caterina Ansuini*, Roberto Tirindelli** and Umberto Castiello*

***

*Department of General Psychology, University of Padua, Padua, Italy, federico.tubaldi@unipd.it; **Department of Neuroscience, University of Parma, Parma, Italy and ***Department of Psychology, Royal Holloway, University of London, Egham, UK

We used kinematics to explicitly test the influence of olfactory stim- uli on a reach-to-grasp movement. Participants were requested to reach towards and grasp a small (e.g., strawberry) or a large (e.g., orange) visual target. They naturally grasp the small target between the thumb and the index finger (i.e., precision grip, PG) and the large target opposing the thumb with all the other fingers (i.e., whole hand grasp, WHG). This experimental task was performed in the absence or in the presence of an odor evoking either a small (e.g., strawberry) or a large (e.g., orange) object that if grasped would require a PG and a WHG, respectively. When the type of grasp evoked by the odor did not coincide with that for the visual target, interference effects were evident on the kinematics of both hand shaping and arm reach movement. Specifically, the levels of synergies amongst fingers decreased and reach duration increased.

When the visual target and the object evoked by the odor required the same type of grasp, facilitation emerged and the intrinsic relations amongst individual fingers were maintained. This study demonstrates that olfactory information contains highly detailed information able to elicit the planning for a reach-to-grasp move- ment suited to interact with the evoked object. The findings offer a substantial contribution to the current debate about the mul- tisensory nature of the sensorimotor transformations underlying grasping.

Purification and Characterization of

Recombinant Brazzein Secreted by the Yeast Pichia pastoris

Antoine Rachid, Catherine Desmetz, Joe¨lle Chevalier and Loı¨c Briand INRA, UMR 1129 FLAVIC, F-21000 Dijon, France, and ENESAD, UMR 1129 FLAVIC, F-21000 Dijon, France, and Universite´ de Bourgogne, UMR 1129 FLAVIC, F-21000 Dijon, France, loic.briand@dijon.inra.fr Brazzein is a small (6.5 kDa), heat- and pH-stable sweet protein originating from the fruit of Pentadiplandra brazzeana Baillon, a plant found in West Africa. Brazzein isolated from its natural source exists in two forms differing in sweetness intensity. The major form (54 amino acids, ;80%), called pGlu-bra, contains a pyroglutamic acid (pGlu) at is N-terminus, while the minor form (53 amino acids, ;20%), called des-pGlu-bra, lacks the N-terminal pGlu. It has been reported that des-pGlu-bra is twice as sweet as pGlu-bra. Heterologous expression of brazzein in bacteria is com- plicated by the presence of a pyroglutamic acid (pGlu) in the major form of brazzein. In this present study aimed at defining the struc- ture-function relationship of brazzein, we established an expression system of brazzein using the methylotrophic yeast Pichia pastoris under the control of the methanol-inducible alcohol oxidase E66 ECRO Abstracts

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