Noritaka Sako
Osaka University
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Featured researches published by Noritaka Sako.
Behavioural Brain Research | 1994
Takashi Yamamoto; Tsuyoshi Shimura; Noritaka Sako; Yasunobu Yasoshima; Nobuyuki Sakai
Conditioned taste aversions (CTAs) are well known to be robust and long-lasting instances of learning induced by a single CS (taste)-US (malaise) pairing. CTA can be taken as a general model to search for neural mechanisms of learning and memory. In spite of extensive research on CTAs using a variety of approaches during the last three decades, the neural mechanisms of taste aversion learning still remain unsolved. In this article we propose a model of neural substrates of CTAs on the basis of our recent studies incorporating previous findings by other workers. Our studies mainly included experiments using ibotenic acid injections into various parts of the rat brain as a lesion technique, and c-fos immunohistochemistry in naive and CTA trained rats. CTAs were established by pairing the ingestion of saccharin (CS) with an ip injection of LiCl (US). Behavioral studies have shown that the parabrachial nucleus (PBN), medial thalamus, and basolateral nucleus of the amygdala are essential for both acquisition and retention of CTAs. C-fos studies suggested that association between gustatory CS and visceral US takes place in the PBN. The gustatory cortex (GC) may modify the strength of this association depending on the nature of the CS, viz., novel or familiar. The amygdala is indispensable for the expressions of CTAs. Tastes with hedonic values are stored in the GC in a long-term manner.
Neuroreport | 1992
Takashi Yamamoto; Tsuyoshi Shimura; Noritaka Sako; S. Azuma; W.-Zh. Bai; Wakisaka S
The distribution of evoked expression of the proto-oncogene c-fos was immunohistochemically examined in the rat brain after intraperitoneal injection of isotonic LiCl, which is commonly used to induce internal malaise in the conditioned taste aversion paradigm. C-fos-like immunoreactive neurones (c-fos neurones) were most densely observed in the central amygdaloid nucleus, external lateral subnucleus of the parabrachial nucleus (PBN), posteromedial and commissural parts of the nucleus of the tractus solitarius (NTS) and area postrema (AP). Experiments including vagotomy, intravenous injection of LiCl and lesions of the area postrema suggest that NTS neurones are activated via both sides of the vagus nerves, while AP neurones, humorally as well as neurally via the vagal nerve with a right side predominance. The activated NTS and AP neurones project mainly to the external lateral subnucleus of the PBN and lightly to the central lateral subnucleus of the PBN. These results are discussed in terms of the role of LiCl in the formation of conditioned taste aversion.
Physiology & Behavior | 2000
Takashi Yamamoto; Noritaka Sako; Sadaaki Maeda
Opioids are suggested to be involved in generation of palatability and facilitation of consumption of food and fluid. We measured the level of an endogenous opioid, beta-endorphin, in the cerebrospinal fluid (CSF) and plasma after free drinking of water and taste solutions in Wistar rats. When the water-deprived animals were allowed to drink 10 mL of water, the level of beta-endorphin increased significantly 60 and 90 min after the start of drinking in both samples. beta-Endorphin in the CSF increased most after ingestion of 0.5 M sucrose and 0.005 M saccharin followed by 0.1 M NaCl, 0.1 mM quinine and water. An intragastric infusion of 7 mL of water did not change the beta-endorphin level. Essentially the same results were obtained for plasma samples except that NaCl and quinine solutions did not increase beta-endorphin levels. Sucrose became ineffective in releasing beta-endorphin in both samples after the establishment of conditioned taste aversions to this taste stimulus. These results suggest that the release of beta-endorphin is positively correlated with the palatability of taste stimuli, and that CSF beta-endorphin also reflects the reinforcement of fluid intake in thirsty animals.
Neuroscience Letters | 1997
Takashi Yamamoto; Noritaka Sako; Nobuyuki Sakai; Akiko Iwafune
Expression of proto-oncogene c-fos was immunohistochemically examined in the central and basolateral amygdaloid nuclei in rats after ingestion of taste solutions (0.5 M sucrose or 0.005 M saccharin), intragastric infusion of these solutions, or an intraperitoneal injection of malaise-inducing lithium chloride (LiCl). C-Fos-like immunoreactive neurons were distributed most densely in the central nucleus in response to the LiCl injection, followed by the ingestion and intragastric infusion of sucrose. The intraoral infusion of sucrose, but not of saccharin, elicited intense c-fos expression in the central nucleus after establishment of conditioned taste aversion to these taste stimuli. The results are discussed in terms of post-ingestional factors and the conditioned illness reaction after taste aversion learning.
Neuroreport | 1993
Takashi Yamamoto; Tsuyoshi Shimura; Noritaka Sako; Nobuyuki Sakai; Tanimizu T; Wakisaka S
The distribution of evoked expression of the proto-oncogene c-Fos was immunohistochemically examined in the parabrachial nucleus (PBN) of the rat after free ingestion of NaCl and some other taste solutions. C-Fos-like immunoreactive neurones (c-Fos neurones) were densely observed in the external lateral subnucleus (els), central lateral subnucleus (cls), and the central part of the medial subnucleus (ms). The finding that the number of c-Fos neurones decreased dramatically in the ms after treatment of the tongue with amiloride or after dissection of the chorda tympani suggests that the taste information of NaCl projects mainly to the ms. The functional significance of the els and cls is discussed, and it is suggested that the els is a recipient zone for general visceral inputs and the cls is concerned with palatability of the liquids ingested. The present study has proved that c-Fos immunoreactivity is a useful anatomical marker for activated neurones in the PBN during ingestive behaviour.
Physiology & Behavior | 1994
Noritaka Sako; Tsuyoshi Shimura; Mayumi Komure; Ryuichi Mochizuki; Ryuji Matsuo; Takashi Yamamoto
Behavioral and electrophysiological experiments were performed to examine the suggestion that rats have two types of carbohydrate taste receptors, one for polysaccharides (e.g., Polycose) and one for common sugars (e.g., sucrose). Qualitative difference between the tastes of Polycose and sugars including sucrose, maltose, glucose, and fructose was surveyed by means of a conditioned taste aversion paradigm in which the number of licks for 20 s to each taste stimulus was measured. Aversive conditioning to Polycose did not generalize to sugars, while aversive conditioning to sucrose generalized to other sugars, but not to Polycose. In the electrophysiological study, taste responses of the whole chorda tympani were recorded. A proteolytic enzyme, pronase E, suppressed nerve responses to both Polycose and sugars to less than 50%. A novel anti-sweet peptide, gurmarin, strongly suppressed responses to sugars, but had essentially no effect on Polycose responses. On the other hand, KHCO3 enhanced responses to sugars to about 300%, but had little effect on Polycose responses. These results have confirmed the notion that rats can differentiate the tastes between Polycose and common sugars and that rats have two types of carbohydrate receptors.
Behavioural Brain Research | 2002
Noritaka Sako; Kaori Okamoto; Tomohiko Mori; Takashi Yamamoto
To examine the importance of the hardness of foods, we conducted behavioral and electromyographical experiments in Wistar male rats using three kinds of pellets, a hard commercially made pellet (MF), a hard privately produced pellet (H) and a soft privately produced pellet (S). MF and H had the same hardness but contained different ingredients, and S and H had the same ingredients but different degrees of hardness (S<H). In the behavioral experiment, when the rats fed with MF during the 3 weeks following weaning were presented with two types of pellets, S and H, they preferred S to H. On the other hand, the rats fed with powdered MF during the 3 weeks following weaning could not discriminate between S and H on the 1st day of the 6th week. When we compared the EMG activities of the masseter muscle during feeding of S or H pellets, we found that the rats raised on powdered food could not control their muscular power according to the hardness of foods on the first test day; however, rats recovered from this disability after one-day feeding of H and S pellets. After ingestion of either S or H was paired with an intraperitoneal (ip) injection of 0.15 M LiCl (2% of body weight), the animals of both groups avoided the pellets paired with LiCl. However, when the presented pellets were crushed, rats did not discriminate between crushed S and crushed H. These results suggest that the hardness of food plays an important role in the selection and ingestion of food and that the hardness of food could be a conditioned stimulus for conditioned food aversion.
American Journal of Physiology-regulatory Integrative and Comparative Physiology | 1999
Noritaka Sako; Takashi Yamamoto
Electrophysiological and behavioral studies were performed in rats to analyze the gustatory effects of alcohols, such as methanol, ethanol, ethylene glycol, 1-propanol, 2-propanol, propylene glycol, 1,3-propandiol, and glycerin. When the whole bundle responses to each of the alcohols at 1.0 M were recorded from the chorda tympani (CT) and glossopharyngeal nerve (Gl), the alcohols with two or three hydroxyl groups elicited larger responses than the other alcohols in both nerves. Single-fiber analyses showed that the responses to alcohols were induced dominantly in sucrose-best fibers and were correlated well with sucrose responses in the CT, whereas the responses to alcohols were induced in quinine-best fibers and were correlated well with quinine responses in the Gl. The rats that acquired conditioned taste aversions to alcohols with two or three hydroxyl groups also avoided sucrose and quinine, although the aversion did not generalize to NaCl or HCl. These results suggest that alcohols have a taste similar to the taste of both sucrose and quinine in the rat.Electrophysiological and behavioral studies were performed in rats to analyze the gustatory effects of alcohols, such as methanol, ethanol, ethylene glycol, 1-propanol, 2-propanol, propylene glycol, 1,3-propandiol, and glycerin. When the whole bundle responses to each of the alcohols at 1.0 M were recorded from the chorda tympani (CT) and glossopharyngeal nerve (Gl), the alcohols with two or three hydroxyl groups elicited larger responses than the other alcohols in both nerves. Single-fiber analyses showed that the responses to alcohols were induced dominantly in sucrose-best fibers and were correlated well with sucrose responses in the CT, whereas the responses to alcohols were induced in quinine-best fibers and were correlated well with quinine responses in the Gl. The rats that acquired conditioned taste aversions to alcohols with two or three hydroxyl groups also avoided sucrose and quinine, although the aversion did not generalize to NaCl or HCl. These results suggest that alcohols have a taste similar to the taste of both sucrose and quinine in the rat.
Archive | 1994
Nobuyuki Sakai; Tomoko Tanimizu; Noritaka Sako; Tsuyoshi Shimura; Takashi Yamamoto
When the consumption of novel flavored foods is followed by the administration of a toxin, the animals avoid ingesting this food on subsequent presentations. This alteration in behavior is referred to as a conditioned taste aversion (CTA). Understanding of the neural mechanisms subserving this taste aversion learning has been a goal of a variety of studies. It has been reported that confined lesions of the brain attenuate or abolish CTA learning in rats. The lesions included those in the area postrema, amygdala, gustatory cortex, ventral posteromedial nucleus of the thalamus, as well as chronic supracollicullar decerebration.
Bioscience, Biotechnology, and Biochemistry | 1999
Yasumasa Yamada; Noritaka Sako; Eriko Ando; Manami Yamada; Hiroe Kikuzaki; Takashi Yamamoto
The new bitter diterpenes, rabdosianone I (C20H24O5) and II (C22H28O6), were isolated from Isodon japonicus (Japanese name, enmeiso), and their structures were elucidated by spectroscopic methods. Electrophysiological experiments were performed to compare rabdosianone I with quinine. The taste responses of chorda tympani nerves to rabdosianone I were smaller than those to quinine in Wistar rats.