Convergence of multimodal sensory pathways to the mushroom body calyx in Drosophila melanogaster
By R. Yagi, Yuta Mabuchi, M. Mizunami, N. Tanaka. 2016
74 citations recorded by the source corpus.
Detailed structural analyses of the mushroom body which plays critical roles in olfactory learning and memory revealed that it is directly connected with multiple primary sensory centers in Drosophila. Connectivity patterns between the mushroom body and primary sensory centers suggest that each mushroom body lobe processes information on different combinations of multiple sensory modalities. This finding provides a novel focus of research by Drosophila genetics for perception of the external world by integrating multisensory signals.
Subfields: Cellular and Molecular Neuroscience, Ecology, Evolution, Behavior and Systematics, Genetics
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Cellular and Molecular Neuroscience
- Glenn C. Turner
- Gregory S. X. E. Jefferis
- Yoshinori Aso
- Toshihide Hige
- Zhiyuan Lu
- A. Wong
- Hiromu Tanimoto
- V. Ruta
In Ecology, Evolution, Behavior and Systematics
In Genetics
- Glenn C. Turner
- Yoshinori Aso
- Gregory S. X. E. Jefferis
- Toshihide Hige
- V. Ruta
- Raphael Cohn
- Ianessa Morantte
- R. Silver
Citations in the corpus
- Re-evaluating circuit mechanisms underlying pattern separation (2019, neutral): “This includes mixing of glomeruli with different odour tuning (Gruntman and Turner, 2013) or sensory modalities (Yagi et al., 2016; Eichler et al., 2017).”
- A Complete Electron Microscopy Volume of the Brain of Adult Drosophila melanogaster (2017, background): “As expected (Caron et al., 2013; Yagi et al., 2016), most KC inputs turned out to be olfactory PNs, which are divided into genetically identified subtypes.”
- A connectome of a learning and memory center in the adult Drosophila brain (2017, background): “…from projection neurons of olfactory and other modalities including visual, gustatory and thermal (Vogt et al., 2016; Kirkhart and Scott, 2015; Yagi et al., 2016; Caron et al., 2013; Stocker et al., 1990; Wong et al., 2002; Strausfeld, 1976; Tanaka et al., 2004; Liu et al., 2015; Frank et…”