SPLTRAK Abstract Submission
The GC-D/Necklace Olfactory Subsystem Promotes the Acquisition of Odor Preferences Independent of Consummatory Behavior
Arthur D. Zimmerman1,2 & Steven D. Munger1,2
1University of Florida Center for Smell and Taste, Gainesville, FL, United States
2University of Florida Department of Pharmacology and Therapeutics, Gainesville, FL, United States

The guanylyl cyclase-D (GC-D)/necklace glomeruli (NG) olfactory subsystem mediates olfactory-dependent social learning in rodents, as seen during the social transmission of food preference (STFP). During an STFP, an “observer” mouse associates the detection of a novel (“demonstrated”) odor by canonical olfactory sensory neurons (OSNs) with coincident detection of a social chemostimulus specific for GC-D-positive (GC-D+) OSNs (e.g., carbon disulfide, uroguanylin (UG), guanylin), resulting in the acquisition of a preference for food containing the demonstrated odor. However, STFPs have routinely been assessed in the context of a choice between differently odored foods. Therefore, it was unknown whether mice are forming a consummatory preference or if the GC-D/NG subsystem mediates the acquisition of an odor preference. Here, we use a two-port odor preference apparatus to measure odor preference ratios (PRs, time spent sampling the demonstrated odor/total time spent sampling both odors). We found that Gucy2d+/+ or +/- mice, but not Gucy2d-/- mice, show a significant preference for the demonstrated odor after olfactory sampling of a novel odor (cocoa, 2%; or cinnamon, 1%) plus a GC-D+ OSN stimulus [50 nM guanylin: PR=0.66 +/- 0.03 (+/+, +/-), 0.47 +/- 0.04 (-/-); p<0.05; 50 nM UG: 0.66 +/- 0.01 (+/+, +/-), 0.44 +/- 0.02 (-/-); p<0.05). Gucy2d+/+ or +/- mice also show a significant preference for the demonstrated odor when exposed to a live demonstrator [0.70 +/- 0.03 (+/+, +/-), 0.48 +/- 0.02 (-/-); p<0.05]. Preferred odors elicited more nose pokes, but there were no differences in bout duration between odors or total investigation time between genotypes. Our results indicate food preferences observed during an STFP result from the acquisition of a GC-D-dependent odor preference.