Molecular mechanisms of taste-recognition memory
Por:
Bermúdez-Rattoni F.
Publicada:
1 ene 2004
Resumen:
From an evolutionary point of view, one of the most important forms of memory is taste-recognition memory. When an animal eats, food-related cues are associated with the consequences of its ingestion. So, if a new taste is associated with malaise, animals will reject it on the next presentation, developing a long-lasting taste aversion. Conversely, when taste is not accompanied by digestive malaise, it becomes recognized as a safe signal, and the animal increases its consumption. In this review, the putative molecular signals and biochemical events that mediate the formation of safe and aversive taste-recognition memory traces are discussed.
Filiaciones:
Bermúdez-Rattoni F.:
Departamento de Neurociencias, Inst. de Fisiología Celular, Univ. Nac. Autonoma de Mexico, A.P. 70-253, México D.F. 04510, Mexico
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