Representation of Perceived Odor Intensity

感知气味强度的表示

• 批准号: 10413207
• 负责人: Joel D Mainland
• 金额: $ 82.89万
• 依托单位: NEW YORK UNIVERSITY SCHOOL OF MEDICINE
• 依托单位国家: 美国
• 财政年份: 2019
• 资助国家: 美国
• 起止时间: 2019-09-01 至 2024-05-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/10413207
• 关键词: Animal Model; Animals; Behavior; Behavioral Assay; Biological Models; Brain; Characteristics; Chemical Structure; Code; Fruit; Genotype; Human; Individual; Inhalation; Measures; Modeling; Molecular; Molecular Structure; Mus; Neurons; Neurosciences; Odorant Receptors; Odors; Partner in relationship; Pattern; Perception; Photons; Population; Psychophysics; Receptor Activation; Reporting; Response Latencies; Shapes; Smell Perception; Source; Stimulus; System; Testing; Time; Training; Translating; Variant; Vision; Work; awake; base; experimental study; genetic manipulation; loss of function; neural correlate; neural model; novel; olfactory bulb; olfactory receptor; olfactory sensory neurons; optogenetics; physical property; piriform cortex; predictive modeling; receptor; receptor function; relating to nervous system; response; sound; tool

Project Summary (Project 3: Representation of perceived odor intensity) The odor of French fries contains more than 500 molecules, but can be replicated by combining only 21 of them. The key to understanding which molecules matter and which are irrelevant is odor intensity. When odors are used to convey information, whether it be the ripeness of a fruit, the note of a predator, or the aroma of a potential mate, intensity is required to know how much is present and where to locate the source. Several neural models have been proposed to explain how the brain represents intensity, but most experimental manipulations manipulate intensity indirectly, by changing odor concentration, rather than directly delivering stimuli at a targeted perceived intensity. In this proposal we use human and mouse behavior to measure the perceived intensity of odors, and then use intensity-balanced odors to probe the neural correlates of perception. With access to the perceptual readout in a model system, we can also use genetic manipulations and optogenetic stimulation to probe how receptor activation profiles translate into perceived intensity. By examining both neural and perceptual responses to the same stimuli across both species, these experiments will reveal how intensity is encoded by receptor activation patterns, the bulb, and the cortex and develop models that predict perceived intensity based on either chemical structure or neural activity patterns.

项目概要（项目3：感知气味强度的表示） 炸薯条的气味包含 500 多个分子，但仅通过组合 21 个分子即可复制。 他们。了解哪些分子重要、哪些分子无关的关键是气味强度。当有异味时 用来传达信息，无论是水果的成熟度、捕食者的气味，还是植物的香气。 潜在的伴侣，需要强度才能知道存在多少以及在哪里找到源。一些 已经提出了神经模型来解释大脑如何表示强度，但大多数实验 操纵通过改变气味浓度来间接操纵强度，而不是直接传递 以有针对性的感知强度进行刺激。在这个提案中，我们使用人类和小鼠的行为来测量 感知气味的强度，然后使用强度平衡的气味来探测神经相关性 洞察力。通过访问模型系统中的感知读数，我们还可以使用基因操作 和光遗传学刺激，以探究受体激活谱如何转化为感知强度。经过 这些实验检查了两个物种对相同刺激的神经和知觉反应 将揭示受体激活模式、灯泡和皮层如何编码强度并发展 基于化学结构或神经活动模式预测感知强度的模型。