Proteomic comparison of taste-aversion-prone and taste-aversion-resistant rat brain regions
MetadataShow full item record
Taste Aversion (TA) is a conditioned learning response involving an association between a taste and malaise, resulting in aversion to the taste. TA may be applied to the study of alcoholism. The TA-prone (TAP) and TA-resistant (TAR) rat strains were selectively bred based on TA acquisition. In this study, two-dimensional gel electrophoresis was utilized to analyze the differences in protein expression in the hippocampus, amygdala, and ventral striatum of TAP and TAR rats. M2 pyruvate kinase and myelin basic protein were found at lower levels in TAR rats compared to their TAP controls. Annexin A6, cytokeratin 8, dynamin I, glial fibrillary acidic protein-δ, and sirtuin 2 were found at higher levels in TAR rats compared to TAP rats. Several of these proteins are affected by oxidation, or are involved in metabolism, calcium homeostasis, or cytoskeletal structures and functions. These findings provide useful focal points for future research into TA.
Showing items related by title, author, creator and subject.
Xu, Jie (uga, 2009-05)Nociception is critical for protecting animals from tissue damage. It is also involved in many biological and pathological processes. However, the underlying molecular and cellular mechanisms are underexplored. Drosophila ...
Ren, He (uga, 2014-12)Drawing on the models of Klibanoff et al.(2005, 2009), Chapter 1 shows that, in the presence of ambiguity, fair pricing remains a necessary and sufficient condition for full insurance coverage to be optimal. This result ...
Yang, Yali (uga, 2002-08)Using the data collected from Athens-Clarke County residents, this study investigated the effect of consumers’ risk aversion and their expectations regarding the future economic environment on both the dollar amount of ...