发布: 2017年11月05日第7卷第21期 DOI: 10.21769/BioProtoc.2601 浏览次数: 6346
评审: Soyun KimAlexandra GrosAnonymous reviewer(s)
Abstract
Social transmission of food preference (STFP) is observed among rodents between a demonstrator and a naïve hungry observer. During social interaction, hungry observer receives information about safety of the food consumed by the demonstrator. This task has been implemented to develop a single trial non-aversive learning task in order to test hippocampus dependent non-spatial memory in rodents. In this protocol, we describe some novel modifications to the conventional STFP protocol and analysis for more sensitive estimation of change in preferences. Using this method, preference trends can be observed for weeks after training, allowing one to probe the role of systems consolidation (SC) in declarative memory that is relatively independent of spatial navigation.
Keywords: Remote memory (遥远记忆)Background
Bennet G Galef Jr. developed STFP based behavior paradigm with rats during 1970’s in order to test memory mechanisms and since then, it has been implemented in various studies with both rats and mice (Galef Jr, 1977; Clark et al., 2002; Wrenn et al., 2003; Ross and Eichenbaum 2006; Smith et al., 2007; Choleris et al., 2011; Lesburguères et al., 2011; Clark, 2012). In case of rodents, the basic premise of this paradigm comes from their natural feeding behavior. Demonstrator mice [DemoMice] find the food that is safe for consumption through trial and error, and soon after consumption, the information for palatable food is shared with other observer mice [ObMice] through social interaction. Such interactions happen at a location situated away from the feeding site where ObMice learn about the safety of consumed food, or more specifically consumed flavor, when it is detected along with certain breath components of the DemoMice (Galef et al., 1988; Choleris et al., 2009). After establishing such flavor-safety association in STFP paradigm, ObMice have been observed to preferably consume the demonstrated flavor (demoFlavor), when given a choice between a novel and a familiar flavor.
Traditionally, the experimental design would involve arriving at the flavor pairs where both flavors are equally palatable during a consumption session with close to 50% preference for each flavor (Galef and Whiskin, 1998). Since the relative palatability of flavors is determined with different set of animals, one does not get any direct information reflecting innate preferences (IP) of experimental animals. After determining relative palatability of the flavor pair, one of these flavors is demonstrated through social interaction and increase in its preference beyond the 50% level is estimated after STFP. However, such a design does not consider the fact that even though average preference of a group of mice could be 50%, there could be individuals with varying native preference and this in turn could bias the interpretations of the result. Our novel design measures the STFP mediated change in preference while considering the native preference of individual animals.
Further, conventional preference estimation involves comparing the weight of food containers recorded before and after the sessions to calculate ‘weight of consumed food’ (WC.F). During a typical STFP testing session with mice, each individual consumes ~1 g and spills the food weighing up to ~5 g from containers weighing close to 100 g (typical weight of the container had to be ~100 g to prevent toppling). Correcting for errors associated with spillage limits the accuracy of WC.F. Consequently, it makes it difficult to detect minor changes in the strength and nature of the flavor-safety associations. Alternatively, we propose and utilize the ‘number of food consumption episodes’ obtained through video analysis as a measure of performance. Using this method, we establish an STFP procedure that is easy to implement and more sensitive. Inherently, such analyses are easy to use and less error prone as compared to weight measure. They utilize more data points and hence they convey more information in comparison to single point measurements such as total weight of consumed food or total time spent during consumption. Since mice consume small amounts over extended time windows, food intake data cannot be used directly for observing variations in rates of food consumption.
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版权信息
© 2017 The Authors; exclusive licensee Bio-protocol LLC.
如何引用
Singh, A. and Balaji, J. (2017). Sensitive Estimation of Flavor Preferences in STFP Using Cumulative Time Profiles. Bio-protocol 7(21): e2601. DOI: 10.21769/BioProtoc.2601.
分类
神经科学 > 行为神经科学 > 学习和记忆
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