From Synapse to Supper: A Food Preference Recipe with Olfactory Synaptic Ingredients

被引：2

作者：

Nakahara, Thiago S. ^{[1
,2
]}

Carvalho, Vinicius M. A. ^{[1
]}

Papes, Fabio ^{[1
]}

机构：

[1] Univ Estadual Campinas, Inst Biol, Dept Genet Evolut Microbiol & Immunol, Rua Monteiro Lobato S-N, BR-13083862 Campinas, SP, Brazil

[2] Univ Sao Paulo, Inst Chem, Dept Biochem, Av Prof Lineu Prestes 748, BR-05508000 Sao Paulo, Brazil

来源：

NEURON | 2020年 / 107卷 / 01期

关键词：

SOCIAL TRANSMISSION;

D O I：

10.1016/j.neuron.2020.06.016

中图分类号：

Q189 [神经科学];

学科分类号：

071006 ;

摘要：

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.

引用

页码：8 / 11

页数：4

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