A neural mechanism for learning from delayed postingestive feedback.

Autor:	Zimmerman CA; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Bolkan SS; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Pan-Vazquez A; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Wu B; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Keppler EF; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Meares-Garcia JB; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Guthman EM; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Fetcho RN; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., McMannon B; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Lee J; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Hoag AT; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Lynch LA; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Janarthanan SR; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., López Luna JF; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Bondy AG; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Falkner AL; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Wang SS; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA., Witten IB; Princeton Neuroscience Institute, Princeton University, Princeton, NJ, USA.; Howard Hughes Medical Institute, Princeton University, Princeton, NJ, USA.
Jazyk:	angličtina
Zdroj:	BioRxiv : the preprint server for biology [bioRxiv] 2024 Sep 19. Date of Electronic Publication: 2024 Sep 19.
DOI:	10.1101/2023.10.06.561214
Abstrakt:	Animals learn the value of foods based on their postingestive effects and thereby develop aversions to foods that are toxic 1-6 and preferences to those that are nutritious 7-14 . However, it remains unclear how the brain is able to assign credit to flavors experienced during a meal with postingestive feedback signals that can arise after a substantial delay. Here, we reveal an unexpected role for postingestive reactivation of neural flavor representations in this temporal credit assignment process. To begin, we leverage the fact that mice learn to associate novel 15-18 , but not familiar, flavors with delayed gastric malaise signals to investigate how the brain represents flavors that support aversive postingestive learning. Surveying cellular resolution brainwide activation patterns reveals that a network of amygdala regions is unique in being preferentially activated by novel flavors across every stage of the learning process: the initial meal, delayed malaise, and memory retrieval. By combining high-density recordings in the amygdala with optogenetic stimulation of genetically defined hindbrain malaise cells, we find that postingestive malaise signals potently and specifically reactivate amygdalar novel flavor representations from a recent meal. The degree of malaise-driven reactivation of individual neurons predicts strengthening of flavor responses upon memory retrieval, leading to stabilization of the population-level representation of the recently consumed flavor. In contrast, meals without postingestive consequences degrade neural flavor representations as flavors become familiar and safe. Thus, our findings demonstrate that interoceptive reactivation of amygdalar flavor representations provides a neural mechanism to resolve the temporal credit assignment problem inherent to postingestive learning.
Databáze:	MEDLINE
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