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）：味道严重指导影响营养状况的摄取决定，并可能导致人类的健康问题，例如肥胖，糖尿病和冠心病。因此，了解味道的机制对于定义感觉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服感觉一致，例如质地和温度（躯体感觉）。口服温度可以改变味道感知，表明味道和热效率是连接的。脑干中的味道神经元对口服温度有反应，因此适合处理综合味道和热输入。拟议的研究的长期目标是定义脑干中多模式口服感觉处理的机制。使用麻醉小鼠，电生理记录将由对味道和口服热输入敏感的单个脑干神经元进行。具体目标＃1将检验以下假设：口服温度会影响味觉神经代码。将记录和分析对冷却和温暖口味刺激的口服反应，以定义温度如何影响味觉质量和强度信息的神经表示。特定的目标＃2将检验以下假设：味道神经元与类似享乐价的口味和温度相似的敏感性。这些项目将阐明味觉神经元对口腔体细胞信息发出信号的能力，并对口腔感觉系统进行整合，而不是离散方式的集合。对享乐不同的口味刺激以及无害和有害口服温度的神经反应的分析将评估这一想法。特定的目标＃3将检验以下假设：在味道之前，在味觉上发出口服感觉热输入时，会在味道之前传播。定时测序可能是温度和味觉之间的相互作用 - 快速，早期的热刺激可能使味觉网络启用以调节后续的味觉输入。将分析单个神经元和神经集合的响应时间过程数据，以评估味觉和热相互作用是否取决于感觉输入的测序。总体而言，这些项目将揭示出潜在参与风味整合和摄入决策方面的多感官神经过程。 公共卫生相关性：拟议的研究旨在定义味道和口服温度之间的相互作用和关系如何由大脑中神经元的电活动表示。理解这一概念对于理解味道和口服感觉感知的神经机制以及味觉过程如何指导摄入剂决策对营养状况和健康的摄入决定至关重要。