Open AccessEpicatechin increases the persistence of long-term memory formed by conditioned taste aversion in Lymnaea
Author(s) -
Ayaka Itoh,
Yoshimasa Komatsuzaki,
Ken Lukowiak,
Minoru Saito
Publication year - 2020
Publication title -
journal of experimental biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.367
H-Index - 185
eISSN - 1477-9145
pISSN - 0022-0949
DOI - 10.1242/jeb.238055
Subject(s) - taste aversion , persistence (discontinuity) , taste , lymnaea , biology , memory formation , food science , snail , endocrinology , ecology , geotechnical engineering , engineering , hippocampus
We examined the effects of epicatechin (Epi), a flavonoid abundant in green tea and cocoa, on long-term memory (LTM) formed following conditioned taste aversion (CTA) training in Lymnaea. In CTA training, the snails learn to avoid a food that initially they liked (i.e., sucrose). Twenty-four hours after CTA training, 67% of the trained snails showed a significant decrease in the feeding behavior elicited by sucrose. Placing snails in the Epi solution in CTA training did not alter the percentage of snails exhibiting LTM, but it significantly increased LTM persistence. We also examined changes following Epi exposure in spontaneous activity of the cerebral giant cells (CGCs) that modulate feeding behavior and are necessary for CTA-LTM. Our data suggested that Epi causes a decrease in CGC activity and increases LTM persistence possibly via GABAergic mechanism.