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. 2020 Dec 17;10:22175. doi: 10.1038/s41598-020-79249-3

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Schematic diagrams of olfactory information flow from OSNs to OB domains. (A) Mouse olfactory receptors (ORs) are divided into class I and class II receptors based on phylogenetic analysis. Class I OSNs expressing class I ORs are substantially distributed within zone 1 and mediate odor information to the dorsal domain of the OB (D_I domain), whereas class II OSNs expressing class II ORs are distributed within zones 2–4, and mediate odor information to the dorsal domain of the OB (D_II domain) and ventral domain of the OB (V domain). (B) Olfactory information flow from OSNs in zone 1 and zones 2–4 to OB domains under PR intervention. Under the PR intervention, oxidative stress occurred substantially in the NQO1-positive cells and induced zone 1-specific injury as apoptosis. Class I OSNs projecting to the D_I domain are responsible for innate aversive behavior to odorants produced from spoiled foods. As a result, neural circuits mediating the induction of innate aversive behavior could be functionally damaged.