Spatiotemporal coding of natural odors in the olfactory bulb.

Mengxue Liu; Nan Jiang; Yingqian Shi; Ping Wang; Liujing Zhuang

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Spatiotemporal coding of natural odors in the olfactory bulb.

Author: Mengxue LIU ¹ ; Nan JIANG ¹ ; Yingqian SHI ¹ ; Ping WANG ² ; Liujing ZHUANG ³
Author Information

1. Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China.
2. Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China. zhuangliujing@zju.edu.cn, cnpwang@zju.edu.cn.
3. Biosensor National Special Laboratory, Key Laboratory for Biomedical Engineering of Education Ministry, Department of Biomedical Engineering, Zhejiang University, Hangzhou 310027, China. zhuangliujing@zju.edu.cn.
Publication Type:Journal Article
MeSH: Olfactory Bulb; Odorants; Smell
From: Journal of Zhejiang University. Science. B 2023;24(11):1057-1061
CountryChina
Language:English
Abstract: 气味是评价食品新鲜度最重要的参数之一。当气味以其自然浓度存在时，会在嗅觉系统中引发不同的神经活动模式。本研究提出了一种通过检测食物气味进行食物检测与评价的在体生物传感系统。我们通过将多通道微电极植入在清醒大鼠嗅球的僧帽/丛状细胞层上，进而对神经信号进行实时检测。结果表明，不同的气味可以引起不同的神经振荡活动，每个僧帽/丛状细胞会表现出特定气味的锋电位发放模式。单个大鼠的少量细胞携带足够的信息，可以根据锋电位发放频率变化率的极坐标图来区分不同储存天数的食物。此外，研究表明气味刺激后，β振荡比γ振荡表现出更特异的气味响应模式，这表明β振荡在气味识别中起着更重要的作用。综上，本研究提出的在体神经接口为评估食品新鲜度提供了一种可行性方法。