Decreased responsiveness to sensory stimuli during sleep is presumably mediated via thalamic gating. Without an obligatory thalamic relay in the olfactory system, the anterior piriform cortex (APC) is suggested to be a gate in anesthetized states. However, olfactory processing in natural sleep states remains undetermined. Here, we simultaneously record local field potentials (LFPs) in hierarchical olfactory regions (olfactory bulb [OB], APC, and orbitofrontal cortex) while optogenetically activating olfactory sensory neurons, ensuring consistent peripheral inputs across states in behaving mice. Surprisingly, evoked LFPs in sleep states (both non-rapid eye movement [NREM] and rapid eye movement [REM]) are larger and contain greater gamma-band power and cross-region coherence (compared to wakefulness) throughout the olfactory pathway, suggesting the lack of a central gate. Single-unit recordings from the OB and APC reveal a higher percentage of responsive neurons during sleep with a higher incidence of suppressed firing. Additionally, nasal breathing is slower and shallower during sleep, suggesting a partial peripheral gating mechanism.
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http://dx.doi.org/10.1016/j.celrep.2022.110450 | DOI Listing |
Foods
January 2025
Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.
Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices as well as aromatic herbs are to be considered not only for their important values of antimicrobial agents or flavor enhancers everybody knows, but also, thanks to their olfactory and gustatory spectrum, as drivers to stimulate the consumers' memories and, in a stronger way, emotions. Considering these unique characteristics, spices and aromatic herbs have caught the attention of consumer scientists and experts in sensory analysis for their evaluation using semi-quantitative approaches, with interesting evidence.
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December 2024
Departamento de Química Analítica, Instituto de Química para la Energía y el Medio Ambiente, Anexo Marie Curie, Universidad de Córdoba, 14071 Córdoba, Spain.
The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutaneous fat of the hams and a volatile profile analysis using gas chromatography-ion mobility spectrometry. Thirty-eight 100% Iberian acorn-fed hams were examined in total, with eighteen hams monitored during the post-salting stage and twenty during the drying-maturation stage.
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December 2024
College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Different origins and qualities can lead to differences in the taste and aroma of tea; however, the impacts of origin and quality on the taste and aroma characteristics of Wuyi rock tea and Huizhou rock tea have rarely been studied. In this study, high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and sensory evaluation methods were used to compare the quality components of Wuyi rock tea and Huizhou rock tea. The sensory evaluation showed that they each have their own characteristics, but the overall acceptability of Wuyi rock tea is ahead of Huizhou rock tea ( < 0.
View Article and Find Full Text PDFCell Tissue Res
January 2025
Research Institute for Electronic Science, Hokkaido University, Sapporo, 060-0812, Japan.
The smoky brown cockroach, Periplaneta fuliginosa, is a peridomestic pest inhabiting broad regions of the world from temperate to subtropical zones. In common with other related species such as the American cockroach, Periplaneta americana, female-emitted sex pheromone components, named periplanones, are known to be key volatiles that elicit long-range attraction and courtship rituals in males. How periplanones are processed in the nervous system has been entirely unexplored in P.
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January 2025
Chengfa Urban Service Technology (Henan) Co., Ltd, Zhengzhou, 450002, People's Republic of China.
In order to study the change rule of freshness and acid ions in reconstituted tobacco slurry, the content changes of 17 organic acids and 5 inorganic anions in reconstituted tobacco slurry with different residence times under confined condition were determined by on-line solid-phase extraction ion chromatography in this study. The results showed that the changes of acetic acid, nitrate ion and isovaleric acid in different reconstituted tobacco slurries with oscillation time were regular and consistent, and the trends of the changes of acetic acid, nitrate ion and isovaleric acid in different reconstituted tobacco slurries with oscillation time were correlated with each other in a highly significant way. Taking the evaluation of olfactory aroma and sensory quality qualities of reconstituted tobacco pulps with different residence times as a benchmark, it was found that the variation patterns of nitrate ions and isovaleric acid in reconstituted tobacco pulps with oscillation time were consistent with the variation patterns of olfactory and sensory qualities in the process of closed oscillation; compared with the fresh pulp, the olfactory aroma and sensory qualities of tobacco pulps had unpleasant odours appearing when the content of nitrate ions was reduced by about 48%.
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