Abstract

Remembering features of past feeding experience can refine foraging and food choice. Insects can learn to associate sensory cues with components of food, such as sugars, amino acids, water, salt, alcohol, toxins and pathogens. In the fruit fly Drosophila some food components activate unique subsets of dopaminergic neurons (DANs) that innervate distinct functional zones on the mushroom bodies (MBs). This architecture suggests that the overall dopaminergic neuron population could provide a potential cellular substrate through which the fly might learn to value a variety of food components. In addition, such an arrangement predicts that individual component memories reside in unique locations. DANs are also critical for food memory consolidation and deprivation-state dependent motivational control of the expression of food-relevant memories. Here, we review our current knowledge of how nutrient-specific memories are formed, consolidated and specifically retrieved in insects, with a particular emphasis on Drosophila.

Highlights

  • All foraging animals have to obtain an optimal balance of nutrients from a variety of available food sources

  • Work in the fruit fly supports a provocative model that the anatomical segregation of dopaminergic neurons (DANs) might provide a neural substrate across which specific food component memories

  • In adult Drosophila, learning to associate an odor with drinking water requires the action of DANs that are different to those that are required for reinforcement with nutritious sugar (Lin et al, 2014)

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Summary

Introduction

All foraging animals have to obtain an optimal balance of nutrients from a variety of available food sources. Work in the fruit fly supports a provocative model that the anatomical segregation of dopaminergic neurons (DANs) might provide a neural substrate across which specific food component memories Both the sweet taste and nutrient value of a sugar contribute to memory reinforcement (Burke and Waddell, 2011; Fujita and Tanimura, 2011).

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