Mechanosensory substrates of flavor in the mammalian tongue

哺乳动物舌头中味道的机械感觉底物

基本信息

批准号：
10520058
负责人：
YALDA MOAYEDI-ESFAHANI
金额：
$ 14.03万
依托单位：
COLUMBIA UNIVERSITY HEALTH SCIENCES
依托单位国家：
美国
项目类别：
财政年份：
2021
资助国家：
美国
起止时间：
2021-12-01 至 2023-08-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/10520058
关键词：
Address Affect Afferent Neurons Anatomy Astringents Auditory Basic Science Behavioral Biology Cells Central Nervous System Complement Consumption Cre driver Cues Data Deafferentation procedure Dietary Factors Dietary intake Eating Energy Intake Esthesia Family Filiform Papilla Food Food Preferences Foundations Fungiform Papilla Future Ganglia Goals Health Histology Human Intake Ion Channel Ion Channel Gating Knockout Mice Knowledge Label Mechanical Stimulation Mechanics Mechanoreceptors Methods Modality Molecular Morphology Mus Nervous System Neuroanatomy Neurons Nutrient Nutritional Oral Oral cavity Organ Perception Peripheral Piezo 1 ion channel Piezo 2 ion channel Piezo ion channels Play Population Process Property Publishing Reporter Research Role SLC17A8 gene Sensory Signal Transduction Smell Perception Stimulus Structure of trigeminal ganglion Surveys Tactile Taste Perception Technology Testing Texture Tongue Touch sensation Transgenic Mice Transgenic Organisms Trigeminal System Viscosity Visual Work calcium indicator conditional knockout feeding food consumption food quality hedonic imaging study in vivo calcium imaging mechanical stimulus mechanotransduction molecular marker multisensory nerve supply pressure programs response somatosensory somesthesis tongue papilla tool

项目摘要

Project summary/abstract Flavor is a multi-sensory percept involving taste, olfaction, thermosensation and mechanosensation. Such flavor profiles affect food consumption and nutritional intake in humans. Behavioral and anatomical studies provide strong premise for a role for oral somesthesis in flavor perception, and food texture has long been appreciated as a cause of food rejection; however, mechanisms by which mechanosensory neurons influence taste in the mammalian nervous system are poorly defined. Fundamental open questions include: what are the identities of mechanosensory neurons in the tongue? What are the ion channels that underlie mammalian tongue mechanosensation? The long-term goal of this research program is to elucidate how mechanosensory neurons influence flavor perception. We previously identified putative mechanosensory endings in the tongue through anatomical analysis, yet our preliminary functional findings suggest that there are likely more classes of mechanosensory neurons innervating the tongue. The Aims proposed in this project will characterize the anatomical, functional, and molecular properties of tongue innervating mechanoreceptors (Aim 1), and identify mechanotransduction channels that underlie tongue mechanosensation (Aim 2). We use a combination of mouse transgenic technology, histology, in vivo calcium imaging, and tracing to carry out these Aims. Collectively, this research will generate a comprehensive understanding of trigeminal mechanosensory neurons that innervate the tongue, develop essential molecular tools needed for future studies on flavor perception, and provide a foundation for a strong research program in the field of flavor biology. The work outlined in these Aims will also provide necessary data for a competitive R01 application geared towards unraveling mechanosensory integration with flavor circuitry in the central nervous system.

项目摘要/摘要风味是涉及味道，嗅觉，热敏度和机械敏化的多感觉感知。这样的风味剖面会影响人类食品消耗和营养摄入量。行为和解剖学研究为口头味中的角色提供了有力的前提，而食物质地一直是被认为是拒绝食物的原因；然而，机械感觉神经元影响的机制哺乳动物神经系统中的味道的定义很差。基本的开放问题包括：什么是舌头中的机械感觉神经元的身份？哺乳动物舌头的基于的离子频道是什么机械敏？该研究计划的长期目标是阐明机械感觉神经元如何影响风味感知。我们以前通过解剖学分析确定了舌头中推定的机械感应末端，但我们的初步功能发现表明，机械感应神经元可能会有更多类别支配舌头。该项目提出的目的将表征解剖学，功能和舌头支配机械感受器的分子特性（AIM 1），并识别机械转移舌头机械敏度下的通道（AIM 2）。我们使用小鼠转基因的组合技术，组织学，体内钙成像和追踪以执行这些目标。总体而言，这项研究将对支配舌头的三叉神经增强神经元产生全面的理解，开发未来研究风味感知所需的基本分子工具，并为风味生物学领域的强大研究计划。这些目标中概述的工作也将提供必要的竞争性R01应用程序的数据，旨在与风味揭示机械感应集成中枢神经系统中的电路。