Taste and Oral Sensory Processing in the Brain

大脑中的味觉和口腔感觉处理

• 批准号: 8232002
• 负责人: CHRISTIAN H LEMON
• 金额: $ 19.5万
• 依托单位: SAINT LOUIS UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2011
• 资助国家: 美国
• 起止时间: 2011-03-01 至 2012-12-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8232002
• 关键词: Acids; Brain; Brain Stem; Burn injury; Cells; Chemicals; Code; Collection; Coronary heart disease; Data; Diabetes Mellitus; Electric Stimulation; Esthesia; Flavoring; Goals; Health; Heating; Human; Individual; Lead; Light; Link; Modality; Multivariate Analysis; Mus; Neurons; Nucleus solitarius; Nutritional status; Obesity; Oral; Perception; Phase; Pilot Projects; Population; Process; Psychophysiology; Reaction Time; Research; Response Latencies; Role; Salts; Sensory; Sensory Process; Series; Shapes; Signal Transduction; Sodium; Sodium Chloride; Speed; Stem cells; Stimulus; Taste Perception; Temperature; Temperature Sense; Testing; Texture; Time; Water; base; experience; hedonic; multisensory; neuromechanism; oral sensory; parabrachial nucleus; public health relevance; relating to nervous system; response; sensory system; somatosensory; somesthesis; warm temperature

DESCRIPTION (provided by applicant): Taste critically guides ingestive decisions that impact nutritional status and can lead to health problems in humans, such as obesity, diabetes and coronary heart disease. Thus, understanding mechanisms for taste is critical for defining how sensory factors impact human health and well being. Taste experience typically occurs in unison with other oral sensations, such as texture and temperature (somatic sensations). Taste perceptions can be modified by oral temperature, indicating the mechanisms of taste and thermosensation are linked. Taste neurons in the brain stem respond to oral temperature and, thus, are suited to process integrated taste and thermal input. The long-term goal of the proposed research is to define mechanisms of multimodal oral sensory processing in the brain stem. Using anesthetized mice, electrophysiological recordings will be made from individual brain stem neurons sensitive to both taste and oral thermal inputs. Specific Aim #1 will test the hypothesis that oral temperature influences gustatory neural codes. Oral responses to cooled and warmed taste stimuli will be recorded and analyzed to define how temperature impacts neural representations of gustatory quality and intensity information. Specific Aim #2 will test the hypothesis that taste neurons show similar sensitivities to tastes and temperatures of similar hedonic valence. These projects will elucidate the ability of taste neurons to signal oral somatic information and have implications for the oral sensory system to be integrated and not a collection of discrete modalities. Analyses of neural responses to concentration series of hedonically different taste stimuli and innocuous and noxious oral temperatures will evaluate this idea. Specific Aim #3 will test the hypothesis that upon initiating oral sensation thermal input to taste neurons is transmitted before taste. Timed sequencing may underlie interactions between temperature and taste - fast, early thermal stimulation could prime taste networks for modulation of subsequent taste input. Response time course data for individual neurons and neural ensembles will be analyzed to evaluate if taste and thermal interactions depend on the sequencing of sensory input. Overall, these projects will shed light on multisensory neural processes potentially involved in aspects of flavor integration and ingestive decisions. PUBLIC HEALTH RELEVANCE: The proposed research aims to define how interactions and relationships between taste and oral temperature are represented by the electrical activities of neurons in the brain. Understanding this concept will be important for understanding the neural mechanisms of taste and oral sensory perception and how taste processes guide ingestive decisions influencing nutritional status and health.

描述（由申请人提供）：味觉对影响营养状况并可能导致人类健康问题（例如肥胖、糖尿病和冠心病）的摄入决策至关重要。因此，了解味觉机制对于定义感官因素如何影响人类健康和福祉至关重要。味觉体验通常与其他口腔感觉同时发生，例如质地和温度（躯体感觉）。味觉感知可以通过口腔温度来改变，这表明味觉和热感觉的机制是相关的。脑干中的味觉神经元对口腔温度做出反应，因此适合处理综合味觉和热输入。该研究的长期目标是确定脑干中多模式口腔感觉处理的机制。使用麻醉小鼠，对味觉和口腔热输入敏感的单个脑干神经元进行电生理记录。具体目标#1 将检验口腔温度影响味觉神经编码的假设。将记录和分析对冷却和加热味觉刺激的口腔反应，以确定温度如何影响味觉质量和强度信息的神经表征。具体目标#2 将检验以下假设：味觉神经元对相似享乐效价的味道和温度表现出相似的敏感性。这些项目将阐明味觉神经元发出口腔体细胞信息信号的能力，并对口腔感觉系统的整合而不是离散模式的集合产生影响。对不同味觉刺激浓度系列以及无害和有害口腔温度的神经反应的分析将评估这一想法。具体目标#3将测试以下假设：在启动口腔感觉时，味觉神经元的热输入在味觉之前传输。定时测序可能是温度和味觉之间相互作用的基础——快速、早期的热刺激可以启动味觉网络以调节随后的味觉输入。将分析单个神经元和神经整体的响应时间过程数据，以评估味道和热相互作用是否取决于感官输入的顺序。总体而言，这些项目将揭示可能涉及风味整合和摄入决策方面的多感觉神经过程。 公共健康相关性：拟议的研究旨在定义味觉和口腔温度之间的相互作用和关系如何通过大脑中神经元的电活动来表示。理解这个概念对于理解味觉和口腔感官知觉的神经机制以及味觉过程如何指导影响营养状况和健康的摄入决策非常重要。