Effect of Receptive Field on Bitter Taste Coding

感受野对苦味编码的影响

• 批准号: 7213865
• 负责人: LAURA C GERAN
• 金额: $ 7.5万
• 依托单位: OHIO STATE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2007
• 资助国家: 美国
• 起止时间: 2007-01-01 至 2009-12-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7213865
• 关键词: Action Potentials; Affect; Animals; Anterior; Appendix; Area; Behavioral; Binding; Broccoli - dietary; Cells; Characteristics; Chemical Structure; Circumvallate Papilla; Code; Cycloheximide; Data; Esthesia; Facial nerve structure; Family; Foliate Papilla; Food; G-Protein-Coupled Receptors; Glossopharyngeal nerve structure; Ion Channel; Kale - dietary; Ligands; Light; Mammals; Measures; Molecular; Nerve; Neurons; Nucleus solitarius; Numbers; Oral cavity; Peripheral; Peripheral Nerves; Pharmaceutical Preparations; Proteins; Psychophysiology; Quinine; Rattus; Receptor Cell; Research; Rodent; Series; Stimulus; Surgical sutures; System; Taste Buds; Taste Perception; Thinking; Vitamins; awake; behavior test; chorda tympani; design; glossopharyngeal; human subject; improved; member; parabrachial nucleus; receptive field; receptor; receptor binding; relating to nervous system; research study; response; salt sensitive; sucrose octaacetate; tongue papilla

DESCRIPTION (provided by applicant): Recent behavioral and neural evidence suggests that some bitter stimuli may be capable of activating ion channels in the anterior portion of the oral cavity in rodents, while other nonionic bitter stimuli may be limited to activation of the posterior region of the mouth. This series of experiments is designed to examine how the sensation of bitterness is encoded by the central gustatory system, specifically with regard to how this information might change depending on the receptive fields stimulated and the chemical structure of bitter stimuli used. This will be accomplished by recording action potentials from single neurons in the gustatory regions of nucleus of the solitary tract and parabrachial nucleus, while stimulating the more posterior receptive fields (i.e. the foliate and circumvallate papillae) with a variety of taste stimuli. Although the glossopharyngeal nerve, which innervates these papillae, is highly sensitive to bitter stimuli, their contribution to taste perception at the level of the CMS has not been established. This may be due in part to the fact that additional measures, including sutures and pipettes, are necessary to effectively stimulate these receptive fields. A psychophysical experiment will also be performed so that parallels can be drawn between responses at the level of the CNS and bitter taste perception in awake animals. This will be accomplished by severing sets of peripheral gustatory nerves prior to behavioral testing with bitter stimuli so that the influence of taste receptor cells in the fields innervated by these nerves can be determined. Although we typically think of bitter-tasting foods as being toxic, a number of vitamin-rich foods, such as broccoli and kale, have also been described as tasting bitter by human subjects. If we can better understand how bitter taste is encoded by the gustatory system, perhaps this information could be used to improve the taste of certain medications and/or healthy foods.

描述（由申请人提供）：最近的行为和神经证据表明，一些苦味刺激可能能够激活啮齿类动物口腔前部的离子通道，而其他非离子苦味刺激可能仅限于激活口腔后部区域。嘴。这一系列的实验旨在研究中枢味觉系统如何编码苦味的感觉，特别是关于这些信息如何根据刺激的感受野和所使用的苦味刺激的化学结构而变化。这将通过记录孤束核和臂旁核味觉区单个神经元的动作电位，同时用各种味觉刺激刺激更靠后的感受野（即叶状乳头和周状乳头）来实现。尽管支配这些乳头的舌咽神经对苦味刺激高度敏感，但它们对 CMS 水平味觉感知的贡献尚未确定。这可能部分是因为需要采取额外的措施，包括缝合线和移液器，才能有效刺激这些感受野。还将进行心理物理学实验，以便可以在中枢神经系统水平的反应和清醒动物的苦味感知之间进行比较。这将通过在用苦味刺激进行行为测试之前切断周围味觉神经组来实现，以便可以确定味觉感受器细胞对这些神经支配的区域的影响。尽管我们通常认为苦味食物有毒，但许多富含维生素的食物，如西兰花和羽衣甘蓝，也被人类描述为苦味。如果我们能够更好地理解味觉系统如何编码苦味，也许这些信息可以用来改善某些药物和/或健康食品的味道。