适口性
品味
神经科学
食物偏好
岛叶皮质
偏爱
断奶
神经可塑性
生物神经网络
抑制性突触后电位
心理学
突触可塑性
蔗糖
生物
食品科学
内分泌学
受体
生物化学
经济
微观经济学
作者
Hillary C. Schiff,Joshua F. Kogan,Maria Isaac,Lindsey A. Czarnecki,Alfredo Fontanini,Arianna Maffei
出处
期刊:Science Advances
[American Association for the Advancement of Science (AAAS)]
日期:2023-01-13
卷期号:9 (2)
被引量:10
标识
DOI:10.1126/sciadv.ade6561
摘要
Early experience with food influences taste preference in adulthood. How gustatory experience influences development of taste preferences and refinement of cortical circuits has not been investigated. Here, we exposed weanling mice to an array of taste solutions and determined the effects on the preference for sweet in adulthood. We demonstrate an experience-dependent shift in sucrose preference persisting several weeks following the termination of exposure. A shift in sucrose palatability, altered neural responsiveness to sucrose, and inhibitory synaptic plasticity in the gustatory portion of the insular cortex (GC) were also induced. The modulation of sweet preference occurred within a restricted developmental window, but restoration of the capacity for inhibitory plasticity in adult GC reactivated the sensitivity of sucrose preference to taste experience. Our results establish a fundamental link between gustatory experience, sweet preference, inhibitory plasticity, and cortical circuit function and highlight the importance of early life nutrition in setting taste preferences.
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