Temporal Coding and Palatability in Gustatory Cortex

味觉皮层的时间编码和适口性

基本信息

批准号：
10428669
负责人：
Donald B Katz
金额：
$ 42.88万
依托单位：
BRANDEIS UNIVERSITY
依托单位国家：
美国
项目类别：
财政年份：
2006
资助国家：
美国
起止时间：
2006-04-01 至 2026-05-31
项目状态：
未结题

来源：
https://reporter.nih.gov/project-details/10428669
关键词：
Affect Amygdaloid structure Automobile Driving Axon Back Behavior Biological Brain Brain Stem Brain region Cells Code Complex Consumption Coupled Coupling Decision Making Deglutition Disease Dissociation Eating Electrophysiology (science)Emotions Food Generations Green Fluorescent Proteins Hunger Hypothalamic structure Lateral Lighting Mediating Molecular Monitor Motor Movement Nature Neurons Nonlinear Dynamics Optics Oral Oral cavity Output Palate Pathway interactions Perception Periodicity Play Population Dynamics Process Production Property Prosencephalon Rattus Reporting Research Project Grants Rodent Role Sampling Signal Transduction Site Stimulus Structure System Taste Perception Testing Thinking Thirst Time Tongue Work awake base brain circuitry cell type central pattern generator experimental study feeding fight against insight novel optogenetics orofacial relating to nervous system response sensorimotor system sugar sweet taste perception taste system tool

项目摘要

Project Summary/Abstract We like to think of taste as working relatively simply—a sweet taste is recognized as sweet by virtue of activating certain cells on the tongue, and that information is used to drive neurons that cause us to eat more of whatever food is in our mouths. The truth, however, is much more interesting: a taste hits the tongue, and complex circuits in the brain go into action, passing food-related information back and forth as the system as a whole decides whether the morsel is palatable enough to swallow. My lab studies this process by recording from multiple parts of the taste system while active rats are sampling various tastes. We have observed this decision-making process in action in taste cortex, where neural ensembles report, in turn, that a taste is on the tongue, that the taste is (say) sugar, and that it (the rat) currently likes the taste; this last step appears to be one arrived at suddenly, in a moment of insight—the food rolls around in the rat’s mouth for 0.5-1.5 seconds, and then the decision is made. This process clearly involves and requires cortex, but it is just as clear that cortex doesn’t work alone. Here, we will do rigorous tests of where that information in cortex comes from (specifically examining the roles played by amygdala and hypothalamus), in the process revealing novel systems-level mechanisms of taste processing. As a whole, this research project has the potential to completely change the way we think about taste, and to usher in new thinking about perception in general—thinking that makes a great deal more biological sense, given the complexity of brain circuitry.

项目概要/摘要我们喜欢认为味觉的作用相对简单——甜味被认为是甜的，因为激活舌头上的某些细胞，这些信息被用来驱动导致我们进食的神经元然而，事实更有趣的是：味道会影响到我们嘴里的食物。舌头和大脑中的复杂电路开始运作，来回传递与食物相关的信息整个系统决定了食物是否足够美味，可以吞咽。我的实验室对此进行了研究。当活跃的老鼠品尝各种味道时，通过记录味觉系统的多个部分来进行处理。我们观察到味觉皮层中的这种决策过程，神经元报告称，反过来，舌头上有一种味道，这种味道是（比如说）糖，并且它（老鼠）目前喜欢味道；这最后一步似乎是在顿悟的瞬间突然完成的——食物在里面滚来滚去。老鼠的嘴0.5-1.5秒，然后做出决定，这个过程显然涉及和。需要皮层，但很明显，皮层不能单独工作。在这里，我们将对皮层进行严格的测试。皮质中的信息来自哪里（特别检查杏仁核和下丘脑），在揭示味觉处理的新系统级机制的过程中，这个研究项目有可能彻底改变我们对味道的看法，并开创关于一般知觉的新思考——考虑到这种思考具有更多的生物学意义大脑电路的复杂性。