A Comparison between Mouse, In Silico, and Robot Odor Plume Navigation Reveals Advantages of Mouse Odor Tracking.

Localization of odors is essential to animal survival, and thus animals are adept at odor navigation. In natural conditions animals encounter odor sources in which odor is carried by air flow varying in complexity. We sought to identify potential minimalist strategies that can effectively be used for odor-based navigation and asses their performance in an increasingly chaotic environment. To do so, we compared mouse, in silico model, and Arduino-based robot odor-localization behavior in a standardized odor landscape. Mouse performance remains robust in the presence of increased complexity, showing a shift in strategy towards faster movement with increased environmental complexity. Implementing simple binaral and temporal models of tropotaxis and klinotaxis, an in silico model and Arduino robot, in the same environment as the mice, are equally successful in locating the odor source within a plume of low complexity. However, performance of these algorithms significantly drops when the chaotic nature of the plume is increased. Additionally, both algorithm-driven systems show more successful performance when using a strictly binaral model at a larger sensor separation distance and more successful performance when using a temporal and binaral model when using a smaller sensor separation distance. This suggests that with an increasingly chaotic odor environment, mice rely on complex strategies that allow for robust odor localization that cannot be resolved by minimal algorithms that display robust performance at low levels of complexity. Thus, highlighting that an animal's ability to modulate behavior with environmental complexity is beneficial for odor localization.

The Habituation/Cross-Habituation Test Revisited: Guidance from Sniffing and Video Tracking.

The habituation/cross-habituation test (HaXha) is a spontaneous odor discrimination task that has been used for many decades to evaluate olfactory function in animals. Animals are presented repeatedly with the same odorant after which a new odorant is introduced. The time the animal explores the odor object is measured. An animal is considered to cross-habituate during the novel stimulus trial when the exploration time is higher than the prior trial and indicates the degree of olfactory patency. On the other hand, habituation across the repeated trials involves decreased exploration time and is related to memory patency, especially at long intervals. Classically exploration is timed using a stopwatch when the animal is within 2 cm of the object and aimed toward it. These criteria are intuitive, but it is unclear how they relate to olfactory exploration, that is, sniffing. We used video tracking combined with plethysmography to improve accuracy, avoid observer bias, and propose more robust criteria for exploratory scoring when sniff measures are not available. We also demonstrate that sniff rate combined with proximity is the most direct measure of odorant exploration and provide a robust and sensitive criterion.

The primate amygdala: Neuronal representations of the viscosity, fat texture, temperature, grittiness and taste of foods.

The primate amygdala is implicated in the control of behavioral responses to foods and in stimulus-reinforcement learning, but only its taste representation of oral stimuli has been investigated previously. Of 1416 macaque amygdala neurons recorded, 44 (3.1%) responded to oral stimuli. Of the 44 orally responsive neurons, 17 (39%) represent the viscosity of oral stimuli, tested using carboxymethyl-cellulose in the range 1-10,000 cP. Two neurons (5%) responded to fat in the mouth by encoding its texture (shown by the responses of these neurons to a range of fats, and also to non-fat oils such as silicone oil ((Si(CH(3))(2)O)(n)) and mineral oil (pure hydrocarbon), but no or small responses to the cellulose viscosity series or to the fatty acids linoleic acid and lauric acid). Of the 44 neurons, three (7%) responded to gritty texture (produced by microspheres suspended in cellulose). Eighteen neurons (41%) responded to the temperature of liquid in the mouth. Some amygdala neurons responded to capsaicin, and some to fatty acids (but not to fats in the mouth). Some amygdala neurons respond to taste, texture and temperature unimodally, but others combine these inputs. These results provide fundamental evidence about the information channels used to represent the texture and flavor of food in a part of the brain important in appetitive responses to food and in learning associations to reinforcing oral stimuli, and are relevant to understanding the physiological and pathophysiological processes related to food intake, food selection, and the effects of variety of food texture in combination with taste and other inputs on food intake.

Orbitofrontal cortex: neuronal representation of oral temperature and capsaicin in addition to taste and texture.

The primate orbitofrontal cortex is a site of convergence of information from primary taste, olfactory and somatosensory cortical areas. We describe the discovery of a population of single neurons in the macaque orbitofrontal cortex that responds to the temperature of a liquid in the mouth. The temperature stimuli consisted of water at 10 degrees C, 23 degrees C, 37 degrees C and 42 degrees C. Twenty-six of the 1149 neurons analyzed (2.3%) responded to oral temperature. The tuning profiles of the neurons to temperature showed that some of the neurons had graded responses to increasing temperature (27%), others responded to cold (10 degrees C) stimuli (27%), and others were tuned to temperature (46%). The neuronal responses were also measured to taste stimuli, viscosity stimuli (carboxymethyl-cellulose in the range 1-10,000 cP), and capsaicin (10 microM). Of 70 neurons with responses to any of these stimuli, 7.1% were unimodal temperature; 11.3% were temperature and taste-sensitive; 7.1% were temperature and viscosity-sensitive; and 11.3% were temperature, taste and viscosity sensitive. Capsaicin activated 15.7% of the population of responsive neurons tested. These results provide the first evidence of how the temperature of what is in the mouth is represented at the neuronal level in the orbitofrontal cortex and the first evidence for any primate cortical area that in some cases this information converges onto single neurons with inputs produced by other sensory properties of food, including taste and texture. The results provide a basis for understanding how particular combinations of oral temperature, taste, and texture can influence the palatability of foods.

Taste as a factor in the management of nutrition.

The sense of taste lies at the interface between the external and internal milieux, at the point at which the animal must decide which chemicals from the environment to incorporate into itself. Accordingly, taste is organized along a neural dimension of nutrients versus toxins, which corresponds to a behavioral dimension of acceptance versus rejection, and to a hedonic dimension of appetitive versus aversive qualities. Reflexive responses, cognitive analyses, and hedonic reactions appear to be managed at different levels of the nervous system. At the first central relay, the nucleus of the solitary tract, somatic reflexes for acceptance or rejection, and autonomic reflexes anticipating digestion are orchestrated. At the second, the parabrachial nucleus of the rodent, associative mechanisms important to the development of conditioned aversions and sodium appetite are manifested. In the thalamic taste relay, gustatory memories associated with non-visceral events may be formed. Primary taste cortex appears to be the site for a cognitive evaluation of gustatory quality and intensity. Finally, a hedonic assessment of the chemical may be made in secondary taste cortex and in the ventral forebrain sites to which it projects. With this assessment comes integration of the gustatory signal with those from other senses, perhaps to create a perception of flavor. Therefore, a sequence that begins with an analysis of the molecular structure of a chemical in the mouth serves to incorporate that gustatory component into an appreciation of flavor, and to participate in the control of motivational processes that guide dietary selection.

Reduction of lipoic acid by lipoamide dehydrogenase.

Racemic lipoic acid is therapeutically applied in pathologies in which free radicals are involved. The in vivo reduction of lipoic acid may play an essential role in its antioxidant effect. It was found that mitochondrial lipoamide dehydrogenase (LipDH, EC 1.8.1.4.) reduces the R-enantiomer 28 times faster than the S-enantiomer of lipoic acid. Moreover, it was observed that the metabolites of lipoic acid, bisnor-, tetranor-, and beta-lipoic acid are poor substrates of LipDH. S-lipoic acid inhibits the reduction of the R enantiomer only at relatively high concentrations. The reduction of R-lipoic acid by mitochondria-rich tissues may proceed smoothly, even if the racemic mixture is applied. This is of importance in elucidating the molecular mechanism of the pharmacotherapeutic effect of lipoic acid.