scholarly journals Synergism and Combinatorial Coding for Binary Odor Mixture Perception in Drosophila

eNeuro ◽  
2016 ◽  
Vol 3 (4) ◽  
pp. ENEURO.0056-14.2016 ◽  
Author(s):  
Srikanya Kundu ◽  
Anindya Ganguly ◽  
Tuhin Subhra Chakraborty ◽  
Arun Kumar ◽  
Obaid Siddiqi
Keyword(s):  
2010 ◽  
Vol 103 (4) ◽  
pp. 2185-2194 ◽  
Author(s):  
Nina Deisig ◽  
Martin Giurfa ◽  
Jean Christophe Sandoz

Local networks within the primary olfactory centers reformat odor representations from olfactory receptor neurons to second-order neurons. By studying the rules underlying mixture representation at the input to the antennal lobe (AL), the primary olfactory center of the insect brain, we recently found that mixture representation follows a strict elemental rule in honeybees: the more a component activates the AL when presented alone, the more it is represented in a mixture. We now studied mixture representation at the output of the AL by imaging a population of second-order neurons, which convey AL processed odor information to higher brain centers. We systematically measured odor-evoked activity in 22 identified glomeruli in response to four single odorants and all their possible binary, ternary and quaternary mixtures. By comparing input and output responses, we determined how the AL network reformats mixture representation and what advantage this confers for odor discrimination. We show that increased inhibition within the AL leads to more synthetic, less elemental, mixture representation at the output level than that at the input level. As a result, mixture representations become more separable in the olfactory space, thus allowing better differentiation among floral blends in nature.


2020 ◽  
Vol 124 (6) ◽  
pp. 1942-1947
Author(s):  
Joost X. Maier ◽  
Victoria E. Elliott

The authors demonstrate that rats make choices about which flavor solution (i.e., taste-odor mixture) to consume by weighting the individual taste and odor components according to the reliability of the information they provide about which solution is the preferred one. A similar weighting operation underlies multisensory cue combination in other domains and offers novel insight into the computations underlying multisensory flavor perception and food choice behavior.


2015 ◽  
Vol 35 (1) ◽  
pp. 179-197 ◽  
Author(s):  
J.-Y. Chen ◽  
E. Marachlian ◽  
C. Assisi ◽  
R. Huerta ◽  
B. H. Smith ◽  
...  
Keyword(s):  

2020 ◽  
Author(s):  
Masayuki Hamakawa ◽  
Hiroya Ishikawa ◽  
Yumika Kikuchi ◽  
Kaori Tamura ◽  
Tsuyoshi Okamoto

AbstractOdor mixtures can evoke smells that differ from those of their individual odor components. Research has revealed the existence of two perceptual modes, in which a mixture can be perceived as either the original smells of its individual components (elemental) or as a novel smell (configural). However, the factors underlying the perceptual transformation that occurs when smelling a mixture versus its original components remain unclear. Therefore, the present study aimed to identify the properties of odorants that affect olfactory perception of odor mixtures, focusing on the structural complexity of an odorant. We conducted psychophysical experiments in which different groups of participants were instructed to provide olfactory perceptual descriptions of low-, medium-, and high-complexity odor mixtures or components, respectively. To investigate the perceptual modes induced by the mixtures, we compared the participants’ evaluations between mixtures and components via two types of analyses. First, we compared each olfactory description following quantification via principal component analysis. We then compared data based on seven major olfactory perceptual groups. We observed that odor mixtures composed of low-complexity odorants were perceived as relatively novel smells with regard to both minor (olfactory descriptions) and major (perceptual community) odor qualities than medium- and high-complexity mixtures. Such information may further our understanding of the olfactory perceptual modes of odor mixtures.


CNS Spectrums ◽  
2018 ◽  
Vol 23 (1) ◽  
pp. 99-99
Author(s):  
Muktiben M. Patel ◽  
Nigam D. Patel ◽  
Angela Rekhi ◽  
Alan R. Hirsch

AbstractStudy ObjectiveTo understand the effects of odor on anxiety.IntroductionReduction of odor-induced anxiety through a presentation of an odor has not heretofore been described.MethodCase report: A 69-year-old right-handed male with a five year history of generalized anxiety disorder, presented with a one and a half month history of hypersensitivity to odors of multiple synthetic chemicals manifest by the perception that these odors were more intense and unpleasant inducing nausea, abdominal cramping, coughing, a need to “get away from the smell”, and panic with intense anxiety. These symptoms would occur whenever he was exposed to these smells, 20 to 25 times a day, and would persist for 10 to 15 minutes after the exposure. When odors induced the above symptoms, exposure to the aroma of cinnamon immediately alleviated these symptoms. He now continues using cinnamon odor whenever the odor induced anxiety and associated symptoms arise. This remedy has been effective over the course of treatment, for almost two years.ResultsAbnormalities on examination: Three per second titubation. Archimedean Spiral Test: Saw tooth pattern with macrographia. Anxious, circumstantial, overly inclusive. Unable to determine how to put on shoe covers. Impaired voluntary upward gave, but intact vertical doll’s eyes. Left torticollis. Bilateral finger to nose dysmetria. Low amplitude, high frequency tremor on extension of both upper extremities. Areflexic. Olfactory Testing: hyposmic. MRI of brain with and without infusion: mild generalized volume loss.ConclusionsThere are myriad mechanisms whereby odor may have reduced the odor-induced anxiety. Since aroma induced anxiogeneis is usually confined to a specific odor, it does not preclude other odors from acting in an anxiolytic manner. The combination of exposure simultaneously of anxiolytic and anxiogenic odors may have acted to increase the threshold of the anxiety producing odor, inhibiting perception of the anxiogenic odor and thus precipitation of anxiety. The two odors could have combined in an additive fashion, changing the olfactory characteristics of the anxiety provoking odor such that it no longer was perceived as the same odor and thus no anxiety. The anxiolytic/anxiogenic odor mixture could have overwhelmed the anxiogenic odor, thus creating the perception of only anxiolytic odor. On a central basis, the anxiolysis and anxiogenesis may have been induced to occur coincidently with anxiolysis superseding anxiogenesis. Alternatively, the odors may have acted as a distractor, changing the focus of attention from anxiogenic odor to a different odor which does not have the same anxiety provoking effect. Maybe because the patient already has demonstrated a heightened odor emotion linkage, he may be more susceptible to any other odor emotion effects. Trial of odors in those with odor induced anxiety warrants consideration.Funding AcknowledgementsNo funding.


2005 ◽  
Vol 69 (2) ◽  
pp. 205-216 ◽  
Author(s):  
Tyler S. Lorig ◽  
Emily L. Malin ◽  
Julie E. Horwitz
Keyword(s):  

2019 ◽  
Author(s):  
Joseph D. Zak ◽  
Gautam Reddy ◽  
Massimo Vergassola ◽  
Venkatesh N. Murthy

AbstractOdor landscapes contain complex blends of discrete molecules that each activate unique, overlapping populations of olfactory sensory neurons (OSNs). Despite the presence of hundreds of OSN subtypes in many animals, the overlapping nature of odor inputs may lead to saturation of neural responses at the early stages of stimulus encoding. Information loss due to saturation could be mitigated by normalizing mechanisms such as antagonism at the level of receptor-ligand interactions, whose existence and prevalence remains uncertain. By imaging OSN axon terminals in olfactory bulb glomeruli as well as OSN cell bodies within the olfactory epithelium in freely breathing mice, we found widespread antagonistic interactions in binary odor mixtures. In complex mixtures of up to 12 odorants, antagonistic interactions became stronger and more prevalent with increasing mixture complexity. Therefore, antagonism is a remarkably common feature of odor mixture encoding in olfactory sensory neurons and helps in normalizing activity to reduce saturation.


Sign in / Sign up

Export Citation Format

Share Document