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From Synapse to Supper: A Food Preference Recipe with Olfactory Synaptic Ingredients.
Nakahara, Thiago S; Carvalho, Vinicius M A; Papes, Fabio.
Affiliation
  • Nakahara TS; Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato, s/n, Campinas, Sao Paulo 13083-862, Brazil; Department of Biochemistry, Institute of Chemistry, University of Sao Paulo, Av. Prof. Lineu Prestes, 748, Sao Paulo 05508-000, Brazil.
  • Carvalho VMA; Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato, s/n, Campinas, Sao Paulo 13083-862, Brazil.
  • Papes F; Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato, s/n, Campinas, Sao Paulo 13083-862, Brazil. Electronic address: papesf@unicamp.br.
Neuron ; 107(1): 8-11, 2020 07 08.
Article in En | MEDLINE | ID: mdl-32645309
ABSTRACT
C1ql3 protein and its receptor Bai3 are involved in synaptic organization and function. In this issue of Neuron, Wang et al. (2020) report that both are essential for synaptic function between the anterior olfactory nucleus and the olfactory bulb and for the generation, but not recall, of associative olfactory memories determining food preference in mice.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Synapses / Food Preferences Limits: Animals Language: En Journal: Neuron Journal subject: NEUROLOGIA Year: 2020 Document type: Article Affiliation country: Brasil
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Synapses / Food Preferences Limits: Animals Language: En Journal: Neuron Journal subject: NEUROLOGIA Year: 2020 Document type: Article Affiliation country: Brasil