在后续研究中,研究员着重研究甜味和苦味以及扁桃体--这是对感官体验做出判断的关键大脑区域。该研究的首席研究员Li Wang博士说道:"我们的早期工作揭示:味觉皮层的甜味区和苦味区存在明显差异。"
"This new study showed that same division continued all the way into the amygdala. This segregation between sweet and bitter regions in both the taste cortex and amygdala meant we could independently manipulate these brain regions and monitor any resulting changes in behaviour."
"这项新的研究表明:这种差异一直延伸至扁桃体。味觉皮层和扁桃体中甜味区和苦味区的差异意味着我们可以独立操纵这些大脑区域、监测由此产生的行为变化。"
The team performed several experiments in which the sweet or bitter connections to the amygdala were artificially switched off. When the sweet connections were turned off, the mice could still recognise and distinguish sweet from bitter, but lacked the basic emotional reactions, like preference for sugar or aversion to bitter.
该小组进行了多次实验,并人为地关闭甜味或苦味与扁桃体的之间的联系。当甜味被关闭时,小鼠仍能识别、辨别甜味和苦味,但缺乏基本的情绪反应,比如喜欢甜味或厌恶苦味。
Dr Wang said: "It would be like taking a bite of your favourite chocolate cake but not deriving any enjoyment from doing so. After a few bites, you may stop eating, whereas otherwise you would have scarfed it down."
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