Mechanisms of alimentary chemosensation

食物化学感觉机制

• 批准号: 8070400
• 负责人: Steven D Munger
• 金额: $ 30.39万
• 依托单位: UNIVERSITY OF MARYLAND BALTIMORE
• 依托单位国家: 美国
• 财政年份: 2009
• 资助国家: 美国
• 起止时间: 2009-07-01 至 2014-06-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8070400
• 关键词: Animals; Appetite Regulation; Cells; Chemicals; Eating; Endocrine system; Etiology; Feeding behaviors; Fiber; Food; Food Preferences; Genes; Glucagon; Glucose; Health; Homeostasis; Hormones; Human; Insulin; Laboratories; Leptin; Link; Maintenance; Metabolic; Metabolic Diseases; Metabolic syndrome; Metabolism; Molecular; Mus; Nerve Fibers; Non-Insulin-Dependent Diabetes Mellitus; Nutrient; Nutritional; Obesity; Physiological; Production; Receptor Signaling; Role; Sensory; Signal Transduction; Signaling Molecule; Stimulus; System; Taste Buds; Taste Perception; Toxin; Variant; afferent nerve; blood glucose regulation; gastrointestinal system; glucagon-like peptide; incretin hormone; insight; nutrition; peptide hormone; receptor; response; sweet taste perception

DESCRIPTION (provided by applicant): A key function of the gustatory system is to detect nutrients, toxins and indicators of spoilage, thus providing critical information to the animal about the quality and nutritional value of food before it is ingested. The ability to detect and discriminate taste stimuli is essential for health and survival, and can drive ingestive behaviors. Therefore, physiological mechanisms that modulate taste function in the context of nutritional needs and metabolic status could optimize ingestive decisions and directly impact human health. Although the gustatory system critically influences food preference, food intake and metabolic homeostasis, the physiological mechanisms that link taste function and metabolism are poorly understood. Recent findings from our laboratory and others suggest that the gustatory and gastrointestinal systems utilize a common molecular toolkit of receptors, signaling molecules and hormones to detect nutrients and other chemicals. This is consistent with a role for taste function in the maintenance of metabolic homeostasis and suggests that sensory function may be modulated in the context of metabolic status. A greater understanding of the interactions between metabolic hormones and the gustatory sensory apparatus would have important consequences for understanding the etiology of metabolic disease. This project will investigate the interactions between taste and hormonal systems in three Aims. In Aim 1, we will examine the contribution of taste receptors and taste receptor variants to the maintenance of glucose homeostasis. In Aim 2, we will characterize the role of two hormones expressed in taste cells and in the digestive system, glucagon-like peptide-1 (GLP-1) and glucagon, in the modulation of taste sensitivity. In Aim 3, we will examine the ability of GLP-1, glucagon and another hormone, leptin, to influence each other's effects on taste function. Together, these studies will offer important new insights into the interplay between taste, nutrition and metabolism and could have broad implications for metabolic diseases such as obesity, Type 2 diabetes mellitus, and the metabolic syndrome. PUBLIC HEALTH RELEVANCE Although the gustatory system critically influences food preference, food intake and metabolic homeostasis, the physiological mechanisms that link taste function and metabolism are poorly understood. Recent findings from our laboratory and others suggest that taste is important for the maintenance of metabolic homeostasis and that taste function may be modulated in the context of metabolic status. The proposed studies will investigate the interactions between taste and hormonal systems, providing important new insights into the interplay between taste, nutrition and metabolism that could have broad implications for metabolic diseases such as obesity, Type 2 diabetes mellitus, and the metabolic syndrome.

描述（由申请人提供）：味道系统的关键功能是检测营养，毒素和变质的指标，从而向动物提供有关食物的质量和营养价值的关键信息。检测和区分味觉刺激的能力对于健康和生存至关重要，并且可以推动摄取行为。因此，在营养需求和代谢状况的背景下调节味道功能的生理机制可以优化摄入决策并直接影响人类健康。尽管味道系统严重影响了食品偏好，食物摄入和代谢稳态，但了解味道功能和代谢的生理机制知之甚少。我们实验室和其他人的最新发现表明，味觉和胃肠道系统利用了受体，信号分子和激素的常见分子工具包来检测营养和其他化学物质。这与味觉功能在维持代谢稳态中的作用是一致的，并建议在代谢状态的背景下可以调节感觉功能。对代谢激素与味觉感觉仪之间的相互作用有更多的了解将对理解代谢疾病的病因产生重要的影响。该项目将在三个目标中调查味觉和荷尔蒙系统之间的相互作用。在AIM 1中，我们将研究味觉受体和味觉受体变体对维持葡萄糖稳态的贡献。在AIM 2中，我们将表征在味道细胞和消化系统中表达的两种激素，即胰高血糖素样肽-1（GLP-1）和胰高血糖素在调节味觉敏感性中的作用。在AIM 3中，我们将研究GLP-1，胰高血糖素和另一种激素瘦素的能力，影响彼此对味觉功能的影响。总之，这些研究将为味道，营养和代谢之间的相互作用提供重要的新见解，并可能对肥胖，2型糖尿病和代谢综合征等代谢疾病具有广泛的影响。公共卫生相关性尽管味道系统严重影响食物偏好，食物摄入和代谢稳态，但了解味道功能和代谢的生理机制知之甚少。我们实验室和其他人的最新发现表明，口味对于维持代谢稳态很重要，并且在代谢状态的背景下，这种味道功能可能会受到调节。拟议的研究将研究味道和激素系统之间的相互作用，从而为味道，营养和代谢之间的相互作用提供重要的新见解，这些见解可能对肥胖，2型糖尿病类糖尿病和代谢综合征等代谢疾病具有广泛的影响。