Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

4.2K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
4.2K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

228
Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
228
Taste Buds and Receptors01:20

Taste Buds and Receptors

2.8K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
2.8K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Rapid prey capture learning drives a slow resetting of network activity in rodent binocular visual cortex.

bioRxiv : the preprint server for biology·2025
Same author

Prey capture learning drives critical period-specific plasticity in mouse binocular visual cortex.

bioRxiv : the preprint server for biology·2025
Same author

Modular Arrangement of Synaptic and Intrinsic Homeostatic Plasticity within Visual Cortical Circuits.

bioRxiv : the preprint server for biology·2024
Same author

A bidirectional switch in the Shank3 phosphorylation state biases synapses toward up- or downscaling.

eLife·2022
Same author

Stability of neocortical synapses across sleep and wake states during the critical period in rats.

eLife·2021
Same author

Ciliary neuropeptidergic signaling dynamically regulates excitatory synapses in postnatal neocortical pyramidal neurons.

eLife·2021

Related Experiment Video

Updated: Sep 9, 2025

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
07:40

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds

Published on: February 11, 2021

3.6K

Learning-Associated Flexibility of Cortical Taste Coding Is Impaired in Shank3 Knockout Mice.

Chi-Hong Wu1, Gina G Turrigiano1

  • 1Department of Biology, Brandeis University, Waltham, MA 02453, USA.

Biorxiv : the Preprint Server for Biology
|September 2, 2025
PubMed
Summary

Shank3 gene deletion in mice impairs taste learning flexibility. This genetic factor disrupts sensory processing in the brain, affecting how animals adapt behavior based on taste experiences, potentially contributing to autism spectrum disorder features.

More Related Videos

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli
07:27

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli

Published on: February 11, 2021

5.1K
Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells
07:57

Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells

Published on: April 5, 2021

4.5K

Related Experiment Videos

Last Updated: Sep 9, 2025

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
07:40

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds

Published on: February 11, 2021

3.6K
In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli
07:27

In vivo Calcium Imaging of Mouse Geniculate Ganglion Neuron Responses to Taste Stimuli

Published on: February 11, 2021

5.1K
Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells
07:57

Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells

Published on: April 5, 2021

4.5K

Area of Science:

  • Neuroscience
  • Genetics
  • Behavioral Science

Background:

  • Sensory processing defects are common in autism spectrum disorders (ASDs).
  • The impact of genetic factors like Shank3 deletion on sensory processing flexibility remains largely unexplored.
  • Understanding these deficits is crucial for addressing behavioral challenges in ASDs.

Purpose of the Study:

  • To investigate how Shank3 deletion affects the adaptability of cortical taste processing and behavior.
  • To examine the influence of Shank3 knockout on neuronal activity in the anterior insular cortex (AIC) during associative learning.
  • To determine the role of Shank3 in conditioned taste aversion (CTA) learning and memory.

Main Methods:

  • Two-photon calcium imaging was used to monitor neuronal activity in the AIC.
  • A conditioned taste aversion (CTA) learning paradigm was employed in Shank3 knockout and wild-type mice.
  • Analysis focused on stimulus-evoked neuronal suppression, trial-to-trial variability, and taste discriminability during learning and extinction.

Main Results:

  • Shank3 knockout mice showed reduced stimulus-evoked suppression and increased neuronal variability in the AIC during CTA acquisition.
  • These neural changes correlated with slower CTA learning in Shank3 knockout mice.
  • While both genotypes showed improved taste discriminability with learning and faster extinction, Shank3 knockout mice exhibited faster extinction and discriminability reduction.

Conclusions:

  • Shank3 loss is associated with destabilized cortical activity dynamics in the AIC.
  • This disruption may lead to inefficient encoding and maintenance of learned taste aversion.
  • Loss of Shank3 compromises behavioral flexibility in updating responses to negative outcomes, a potential feature of monogenic ASDs.