We often remember experiences that are rewarding in some way. However, not every rewarding experience is stored in memory, and the particular experiences we remember are not always those we would expect to remember. Why is it that some experiences generate long-term memories whereas others do not? Fruit flies feed on a variety of different sugars present in rotting fruits. Although the flies find all of these sugars attractive, they form memories of some sugars more readily than others. This distinction is particularly striking in the case of two sugars with similar structures D-arabinose and L-arabinose. Flies typically prefer D-arabinose over L-arabinose, but are more likely to remember an encounter with L-arabinose than D-arabinose. McGinnis et al. have used fruit flies to explore how the rewarding properties of an experience affect how likely it is to be stored in memory. The experiments show that D-arabinose and L-arabinose generate different patterns of activity in the fly brain, and identify a subset of taste neurons that support the formation of memories specifically about L-arabinose. These neurons enable flies to associate features of their environment – such as odors – with the presence of this one particular sugar. Such memories may help the flies to find a similar food source again in the future. Artificially activating these neurons is also sufficient to trigger the formation of a memory, even in the absence of L-arabinose itself. Taken as a whole, this work demonstrates that the immediate appeal of a reward can be separated from its ability to generate a long-term memory. The fact that activation of taste neurons can trigger memory formation explains how flies can quickly form long-term memories about desirable food sources. Looking ahead, further work will be required to understand the mechanisms that determine what animals like at any given moment, and what they remember over time.
展开▼
