Inhibition of the proteasome bi-directionally learning and memory processes in the GC: The Israel Society for Neuroscience 20th Annual Meeting Hilton Queen of Sheba Eilat, December 11–13, 2011

Background: Learning and memory are often regarded as two different processes. Whereas, in learning we acquire new information about the world, memory is the internal representation of this knowledge. Memory can be divided into two temporal phases: short term memory and long term memory. Numerous work in different species and brain structures demonstrated that long but not short term memory is sensitive to protein synthesis inhibitors, thus, long term memory is dependent on cellular protein levels. At the same time very little is known about the other side of the process, namely, protein degradation and its effect on learning or memory processes. Here we tested the effect of local inhibition of the proteosome in the gustatory cortex (GC) on taste learning.

Results: We found that proteasome inhibitors improve learning when they are introduced before taste learning (n = 26, F1, 24 = 4.9, p < 0.05). In agreement with previous publications, application of protein synthesis inhibitor attenuated long term memory. However, co-application of proteasome and synthesis inhibitors, had no effect on taste memory (p = 1).

Conclusions: These results demonstrate for the first time that in a similar way to synaptic plasticity, steady state expression of protein/s enables memory consolidation and suggests that proteasomal regulation may operate a bi-directional mechanism affecting both the creation and stabilization of memories.