ISSN:
1432-1106
Keywords:
Taste
;
Tongue
;
Amygdala
;
Neural activity
;
Rats
Source:
Springer Online Journal Archives 1860-2000
Topics:
Medicine
Notes:
Summary The responses of 80 amygdaloid neurons to the four basic taste (sucrose, NaCl, HCl and quinine hydrochloride), thermal (5° C, 20° C and 40° C) and tactile (brushing) stimuli applied to the anterior part of the tongue were recorded in anesthetized rats. About 90% of the taste-sensitive amygdaloid neurons responded to thermal and/or tactile stimulations of the tongue as well, and some of them showed convergent responses to tactile stimulation of various parts of the body and to acoustic stimulation. Most (86%) amygdaloid taste-sensitive neurons showed a phasic pattern of excitatory response lasting 1–2 s after onset of stimulation with the broad breadth of tuning to the four taste stimuli. About 35% of the neurons showed monotonic increasing responses with increasing NaCl concentration. The rest of the neurons showed complex intensity-response function. The amygdaloid neurons could be grouped into classes based on their best responsive stimulus, and the response profiles of those neurons showed relative regularity when the four stimuli were hedonically ordered from most to least preferred (i.e., sucrose, NaCl, HCl, quinine). Across-neuron correlations between magnitudes of responses to pairs of the four basic taste stimuli have suggested a tendency that taste information is processed in a hedonic dimension in the amygdala. The neurons in the central (Ce) nucleus showed some differential taste responses from those in other amygdaloid nuclei, i.e., about half of the Ce neurons showed tonic responses, and the across-neuron correlation coefficients in the Ce neurons were much higher than those in the non-Ce neurons.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00237437
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