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dc.contributor.authorMosley, Heather
dc.date.accessioned2014-03-04T18:29:06Z
dc.date.available2014-03-04T18:29:06Z
dc.date.issued2010-05
dc.identifier.othermosley_heather_201005_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/mosley_heather_201005_ms
dc.identifier.urihttp://hdl.handle.net/10724/26432
dc.description.abstractTaste 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.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectTaste aversion
dc.subjectTaste aversion prone
dc.subjecttaste aversion resistant
dc.subjectalcohol
dc.subjectoxidation
dc.subjectproteomics
dc.subjecthippocampus
dc.subjectamygdala
dc.subjectventral striatum
dc.subject2DE
dc.titleProteomic comparison of taste-aversion-prone and taste-aversion-resistant rat brain regions
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFoods and Nutrition
dc.description.majorFoods and Nutrition
dc.description.advisorArthur Grider
dc.description.committeeArthur Grider
dc.description.committeeJames Hargrove
dc.description.committeeGaylen Edwards


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