The Experts below are selected from a list of 246 Experts worldwide ranked by ideXlab platform
Ryota Matsuo - One of the best experts on this subject based on the ideXlab platform.
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length of the memory retention period depends on the extent of protein synthesis in the terrestrial slug limax
Neuroscience Letters, 2016Co-Authors: Yuko Suenaga, Ryota MatsuoAbstract:The terrestrial slug Limax can form an Odor-aversion memory by the single simultaneous presentation of a Food Odor and an aversive stimulus. We have previously demonstrated that the long-term retention of this memory was impaired by a high-dose injection of a protein synthesis inhibitor 30min prior to the conditioning. However, the onset of amnesia was delayed if the dose of the inhibitor was reduced or a less potent protein synthesis inhibitor was used. We thus speculated that the persistence of memory depends on the amount of newly synthesized protein following learning. In the present study, we further elaborated on this idea by injecting a high dose of anisomycin at different timings before or after conditioning, and tested the memory retention at 1, 2, 3, 7, or 14days after the conditioning. We found that the injection of anisomycin 6h before, or 1h after the conditioning had no effect on memory retention for 7days, and an injection at 30min before and just following the conditioning impaired the memory retention at 3days. Interestingly, the injection at 3h before and 30min after the conditioning did not impair the retention at 3days but did impair retention at 7days. Taking into account the time course of protein synthesis inhibition in the brain, our results further support the idea that the memory retention period is dependent on the amount of protein synthesized following memory acquisition.
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distribution of histaminergic neurons and their modulatory effects on oscillatory activity in the olfactory center of the terrestrial slug limax
The Journal of Comparative Neurology, 2016Co-Authors: Ryota Matsuo, Rena Fukata, Moeko Kumagai, Asuka Kobayashi, Suguru Kobayashi, Yuko MatsuoAbstract:Terrestrial mollusks can form an Odor aversion memory following the simultaneous presentation of a Food Odor and an aversive stimulus. The local field potential oscillation recorded on the surface of the procerebrum (PC; the higher olfactory center) exhibits a frequency change in response to the detection of a learned Odor; such a change is thus considered to reflect the internal state of the brain during memory recall. Thus far, dopamine and serotonin have been demonstrated to change the oscillatory frequency. Other monoamines, however, have not yet been studied. In the present study, we investigated the possible involvement of histamine (HA). Immunohistochemical staining of HA and in situ hybridization against histidine decarboxylase revealed the location of the cell bodies of HAergic neurons in all ganglia of the brain. The majority of them were located at the medial aspect of the pedal ganglia, and the cerebral ganglia also contained numerous HAergic neurons in their posterior regions. The neuropil layers of the PC received HAergic innervation from the neurons in the cerebral ganglion, as well as from a few neurons located in the dorsomedial part of the cell mass layer of the PC. The HAergic fibers, however, innervated spatially limited regions of the PC, and seemed to affect a small fraction of the PC neurons. HA exerted accelerating effects on the LFP oscillation in a dose-dependent manner, and this effect was suppressed by an H2 blocker, cimetidine. Our results support the involvement of HA in the functioning of the PC. J. Comp. Neurol. 524:119–135, 2016. © 2015 Wiley Periodicals, Inc.
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redundancy of olfactory sensory pathways for Odor aversion memory in the terrestrial slug limax valentianus
The Journal of Experimental Biology, 2008Co-Authors: Miki Yamagishi, Etsuro Ito, Ryota MatsuoAbstract:Terrestrial slugs have the ability to learn and remember a Food Odor paired with an aversive stimulus. Olfaction in slugs involves the tips of two pairs of tentacles, the superior and the inferior tentacles. Sensory nerves in both pairs of the tentacles transmit olfactory information to the structure in the CNS, the procerebrum where learning and memory formation occur. We investigated the role of each pair of tentacles in Odor-aversion learning, and examined the ability of slugs to recall memory after selective surgical amputation. Our results show that memory formation was not altered by the amputation of either one of the pairs before or after Odor-aversion learning, while the Odor sensibility of the slugs was maintained. These data suggest that either pair of tentacles is sufficient for the acquisition and retrieval of aversive olfactory memory.
Peter Schieberle - One of the best experts on this subject based on the ideXlab platform.
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characterization of key aroma compounds in a commercial rum and an australian red wine by means of a new sensomics based expert system sebes an approach to use artificial intelligence in determining Food Odor codes
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Luca Nicolotti, Veronika Mall, Peter SchieberleAbstract:Although to date more than 10 000 volatile compounds have been characterized in Foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key Food Odorants (KFOs), have been identified to actively contribute to the overall aromas of about 200 Foods, such as beverages, meat products, cheeses, or baked goods. Currently, a multistep analytical procedure involving the human olfactory system, assigned as Sensomics, represents a reference approach to identify and quantitate key Odorants, as well as to define their sensory impact in the overall Food aroma profile by so-called aroma recombinates. Despite its proven effectiveness, the Sensomics approach is time-consuming because repeated sensory analyses, for example, by GC/olfactometry, are essential to assess the Odor quality and potency of each single constituent in a given Food distillate. Therefore, the aim of the present study was to develop a fast, but Sensomics-based expert system (SEBES) that is able to reliably predict th...
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Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)An Approach To Use Artificial Intelligence in Determining Food Odor Codes
2019Co-Authors: Luca Nicolotti, Veronika Mall, Peter SchieberleAbstract:Although to date more than 10 000 volatile compounds have been characterized in Foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key Food Odorants (KFOs), have been identified to actively contribute to the overall aromas of about 200 Foods, such as beverages, meat products, cheeses, or baked goods. Currently, a multistep analytical procedure involving the human olfactory system, assigned as Sensomics, represents a reference approach to identify and quantitate key Odorants, as well as to define their sensory impact in the overall Food aroma profile by so-called aroma recombinates. Despite its proven effectiveness, the Sensomics approach is time-consuming because repeated sensory analyses, for example, by GC/olfactometry, are essential to assess the Odor quality and potency of each single constituent in a given Food distillate. Therefore, the aim of the present study was to develop a fast, but Sensomics-based expert system (SEBES) that is able to reliably predict the key aroma compounds of a given Food in a limited number of runs without using the human olfactory system. First, a successful method for the quantitation of nearly 100 (out of the 226 known KFOs) components was developed in combination with a software allowing the direct use of the identification and quantitation data for the calculation of Odor activity values (OAV; ratio of concentration to Odor threshold). Using a rum and a wine as examples, the quantitative results obtained by the new SEBES method were compared to data obtained by applying an aroma extract dilution analysis and stable isotope dilution assays required in the classical Sensomics approach. A good agreement of the results was found with differences below 20% for most of the compounds considered. By implementing the GC × GC data analysis software with the in-house Odor threshold database, Odor activity values (ratio of concentration to Odor threshold) were directly displayed in the software pane. The OAVs calculated by the software were in very good agreement with data manually calculated on the basis of the data obtained by SIDA. Thus, it was successfully shown that it is possible to characterize key Food Odorants with one single analytical platform and without using the human olfactory system, that is, by “artificial intelligence smelling”
Charles D Derby - One of the best experts on this subject based on the ideXlab platform.
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single cell transcriptomes reveal expression patterns of chemoreceptor genes in olfactory sensory neurons of the caribbean spiny lobster panulirus argus
BMC Genomics, 2020Co-Authors: Mihika T Kozma, Hanh Ngovu, Matthew T Rump, Yuriy V Bobkov, Barry W Ache, Charles D DerbyAbstract:Crustaceans express several classes of receptor genes in their antennules, which house olfactory sensory neurons (OSNs) and non-olfactory chemosensory neurons. Transcriptomics studies reveal that candidate chemoreceptor proteins include variant Ionotropic Receptors (IRs) including both co-receptor IRs and tuning IRs, Transient Receptor Potential (TRP) channels, Gustatory Receptors, epithelial sodium channels, and class A G-protein coupled receptors (GPCRs). The Caribbean spiny lobster, Panulirus argus, expresses in its antennules nearly 600 IRs, 17 TRP channels, 1 Gustatory Receptor, 7 epithelial sodium channels, 81 GPCRs, 6 G proteins, and dozens of enzymes in signaling pathways. However, the specific combinatorial expression patterns of these proteins in single sensory neurons are not known for any crustacean, limiting our understanding of how their chemosensory systems encode chemical quality. The goal of this study was to use transcriptomics to describe expression patterns of chemoreceptor genes in OSNs of P. argus. We generated and analyzed transcriptomes from 7 single OSNs, some of which were shown to respond to a Food Odor, as well as an additional 7 multicell transcriptomes from preparations containing few (2–4), several (ca. 15), or many (ca. 400) OSNs. We found that each OSN expressed the same 2 co-receptor IRs (IR25a, IR93a) but not the other 2 antennular coIRs (IR8a, IR76b), 9–53 tuning IRs but only one to a few in high abundance, the same 5 TRP channels plus up to 5 additional TRPs, 12–17 GPCRs including the same 5 expressed in every single cell transcriptome, the same 3 G proteins plus others, many enzymes in the signaling pathways, but no Gustatory Receptors or epithelial sodium channels. The greatest difference in receptor expression among the OSNs was the identity of the tuning IRs. Our results provide an initial view of the combinatorial expression patterns of receptor molecules in single OSNs in one species of decapod crustacean, including receptors directly involved in olfactory transduction and others likely involved in modulation. Our results also suggest differences in receptor expression in OSNs vs. other chemosensory neurons.
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defense through sensory inactivation sea hare ink reduces sensory and motor responses of spiny lobsters to Food Odors
The Journal of Experimental Biology, 2013Co-Authors: Tiffany Lovechezem, Juan F Aggio, Charles D DerbyAbstract:Antipredator defenses are ubiquitous and diverse. Ink secretion of sea hares (Aplysia) is an antipredator defense acting through the chemical senses of predators by different mechanisms. The most common mechanism is ink acting as an unpalatable repellent. Less common is ink secretion acting as a decoy (phagomimic) that misdirects predators' attacks. In this study, we tested another possible mechanism--sensory inactivation--in which ink inactivates the predator's reception of Food Odors associated with would-be prey. We tested this hypothesis using spiny lobsters, Panulirus argus, as model predators. Ink secretion is composed of two glandular products, one being opaline, a viscous substance containing concentrations of hundreds of millimolar of total free amino acids. Opaline sticks to antennules, mouthparts and other chemosensory appendages of lobsters, physically blocking access of Food Odors to the predator's chemosensors, or over-stimulating (short term) and adapting (long term) the chemosensors. We tested the sensory inactivation hypotheses by treating the antennules with opaline and mimics of its physical and/or chemical properties. We compared the effects of these treatments on responses to a Food Odor for chemoreceptor neurons in isolated antennules, as a measure of effect on chemosensory input, and for antennular motor responses of intact lobsters, as a measure of effect on chemically driven motor behavior. Our results indicate that opaline reduces the output of chemosensors by physically blocking reception of and response to Food Odors, and this has an impact on motor responses of lobsters. This is the first experimental demonstration of inactivation of peripheral sensors as an antipredatory defense.
Luca Nicolotti - One of the best experts on this subject based on the ideXlab platform.
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characterization of key aroma compounds in a commercial rum and an australian red wine by means of a new sensomics based expert system sebes an approach to use artificial intelligence in determining Food Odor codes
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Luca Nicolotti, Veronika Mall, Peter SchieberleAbstract:Although to date more than 10 000 volatile compounds have been characterized in Foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key Food Odorants (KFOs), have been identified to actively contribute to the overall aromas of about 200 Foods, such as beverages, meat products, cheeses, or baked goods. Currently, a multistep analytical procedure involving the human olfactory system, assigned as Sensomics, represents a reference approach to identify and quantitate key Odorants, as well as to define their sensory impact in the overall Food aroma profile by so-called aroma recombinates. Despite its proven effectiveness, the Sensomics approach is time-consuming because repeated sensory analyses, for example, by GC/olfactometry, are essential to assess the Odor quality and potency of each single constituent in a given Food distillate. Therefore, the aim of the present study was to develop a fast, but Sensomics-based expert system (SEBES) that is able to reliably predict th...
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Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)An Approach To Use Artificial Intelligence in Determining Food Odor Codes
2019Co-Authors: Luca Nicolotti, Veronika Mall, Peter SchieberleAbstract:Although to date more than 10 000 volatile compounds have been characterized in Foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key Food Odorants (KFOs), have been identified to actively contribute to the overall aromas of about 200 Foods, such as beverages, meat products, cheeses, or baked goods. Currently, a multistep analytical procedure involving the human olfactory system, assigned as Sensomics, represents a reference approach to identify and quantitate key Odorants, as well as to define their sensory impact in the overall Food aroma profile by so-called aroma recombinates. Despite its proven effectiveness, the Sensomics approach is time-consuming because repeated sensory analyses, for example, by GC/olfactometry, are essential to assess the Odor quality and potency of each single constituent in a given Food distillate. Therefore, the aim of the present study was to develop a fast, but Sensomics-based expert system (SEBES) that is able to reliably predict the key aroma compounds of a given Food in a limited number of runs without using the human olfactory system. First, a successful method for the quantitation of nearly 100 (out of the 226 known KFOs) components was developed in combination with a software allowing the direct use of the identification and quantitation data for the calculation of Odor activity values (OAV; ratio of concentration to Odor threshold). Using a rum and a wine as examples, the quantitative results obtained by the new SEBES method were compared to data obtained by applying an aroma extract dilution analysis and stable isotope dilution assays required in the classical Sensomics approach. A good agreement of the results was found with differences below 20% for most of the compounds considered. By implementing the GC × GC data analysis software with the in-house Odor threshold database, Odor activity values (ratio of concentration to Odor threshold) were directly displayed in the software pane. The OAVs calculated by the software were in very good agreement with data manually calculated on the basis of the data obtained by SIDA. Thus, it was successfully shown that it is possible to characterize key Food Odorants with one single analytical platform and without using the human olfactory system, that is, by “artificial intelligence smelling”
David C. Robacker - One of the best experts on this subject based on the ideXlab platform.
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comparison of two synthetic Food Odor lures for captures of feral mexican fruit flies diptera tephritidae in mexico and implications regarding use of irradiated flies to assess lure efficacy
Journal of Economic Entomology, 2007Co-Authors: David C. Robacker, Donald B ThomasAbstract:Feral Mexican fruit flies, Anastrepha ludens (Loew) (Diptera: Tephritidae), were trapped in a citrus orchard in Mexico by using two types of synthetic Food-Odor lures, the AFF lure (Anastrepha fruit fly lure, APTIV, Inc., Portland, OR) and the BioLure (two-component MFF lure, Suterra LLC, Inc., Bend, OR). In Multilure traps (Better World Manufacturing, Inc., Miami, FL) containing water, BioLures captured about the same numbers of flies as AFF lures. In Multilure traps containing antifreeze solution, BioLures captured 2 and 5 times more flies than AFF lures in two experiments. BioLures, and AFF lures did not differ in attractiveness when used on sticky traps (Intercept trap, APTIV, Inc.; and sticky cylinder trap). Multilure traps captured >4 times as many flies as sticky traps with the exception that captures of females did not differ between Multilure and sticky traps baited with AFF lures. The percentage of females captured in Multilure traps was greater when traps were baited with BioLures compared with AFF lures, but the reverse was true for sticky traps. Sticky cylinder traps captured a higher percentage of females than Multilure traps. The most effective trap/lure combination was the Multilure trap baited with BioLure and antifreeze. In comparison with tests of these two lures in Texas, results were similar for Multilure traps, but they differed for sticky cylinder traps in that AFF lures were consistently more attractive than BioLures in Texas, but not in Mexico.
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efficacy of two synthetic Food Odor lures for mexican fruit flies diptera tephritidae is determined by trap type
Journal of Economic Entomology, 2005Co-Authors: David C. Robacker, Darek CzokajloAbstract:Sterile mass-reared Mexican fruit flies, Anastrepha ludens (Loew), were trapped in a citrus orchard by using multilure traps and cylindrical sticky traps baited with Advanced Pheromone Technologies Anastrepha fruit fly (AFF) lures or Suterra BioLure two-component (ammonium acetate and putrescine) MFF lures (BioLures). The cylinder trap/AFF lure combination was the best trap over the first 6 wk, the multilure trap/BioLure combination was best during weeks 6–12, and the multilure trap/AFF lure combination was best during the last 6 wk. The multilure trap/BioLure combination was best overall by 36% over the cylinder trap/AFF lure combination, and 57% over the multilure trap/AFF lure combination. Cylinder traps with BioLures were the least effective trap/lure combination throughout the experiment, capturing only half as many flies as cylinder traps with AFF lures. Captures with cylinder traps baited with either lure and multilure traps with BioLures were female biased. For the most part, both lures remained highly attractive and emitted detectable amounts of attractive components under hot field conditions for the duration of the 18-wk experiment. Total emission of ammonia was 4 times greater and 1-pyrroline at least 10 times greater from AFF lures compared with BioLures. Correlations of trap and lure performance with ammonia emission and weather were determined, but no conclusions were possible. Results indicate that BioLures would be the lure of choice in multilure or other McPhail-type traps and AFF lures would be superior with most sticky traps or kill stations that attract flies to outer (not enclosed) surfaces.
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Grapefruit oil enhances attraction of Mexican fruit flies to a synthetic Food-Odor lure.
Journal of chemical ecology, 2005Co-Authors: David C. Robacker, Cirilo RiosAbstract:We investigated the attractiveness of grapefruit oil to the Mexican fruit fly. Only high concentrations were attractive in laboratory wind-tunnel bioassays. Attraction of flies to grapefruit oil was not enhanced if they had previous experience with grapefruit. In citrus orchard experiments, undiluted grapefruit oil attracted Mexican fruit flies and enhanced attraction to traps baited with a synthetic Food-Odor lure emitting ammonia and other nitrogenous chemicals. This is the first demonstration of host fruit Odor increasing attraction to another type of attractive blend in Mexican fruit fly. These results indicate differences in the way the flies respond to undiluted grapefruit oil compared with previously tested fruit Odors.