Taste and Oral Sensory Processing in the Brain

大脑中的味觉和口腔感觉处理

• 批准号: 9317569
• 负责人: CHRISTIAN H LEMON
• 金额: $ 32.79万
• 依托单位: UNIVERSITY OF OKLAHOMA
• 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 2022-02-28
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/9317569
• 关键词: ANK1 gene; Address; Affect; Affective; Agonist; Anatomy; Brain; Brain Stem; Capsaicin; Cell Nucleus; Cell physiology; Cells; Chemicals; Chili Pepper; Code; Coupled; Coupling; Cues; Data; Diabetes Mellitus; Electric Stimulation; Electrophysiology (science); Emotional; Emotions; Esthesia; Feeding behaviors; Fiber; Food; Goals; Health; Human; Ion Channel; Lateral; Lead; Link; Logic; Mediating; Molecular Analysis; Mus; Neural Inhibition; Neuraxis; Neurons; Nociception; Nociceptive Stimulus; Nutritional status; Obesity; Oral; Oral cavity; Pain; Pathway interactions; Perception; Physiological; Play; Positioning Attribute; Process; Rattus; Research; Rodent Model; Role; Sensory; Signal Transduction; Site; Skin; Spices; Spinal; Stimulus; Structure; Taste Perception; Techniques; Temperature; Testing; Trigeminal Nuclei; Trigeminal System; Trigeminal nerve structure; Trigeminal subnucleus caudalis; Vanilloid; Wild Type Mouse; Work; allyl isothiocyanate; base; cell type; cold temperature; indexing; multisensory; neural circuit; neurophysiology; nutrition; optogenetics; oral pain; oral sensory; parabrachial nucleus; pleasure; postsynaptic; receptor; relating to nervous system; response; somatosensory; taste stimuli; ANK1 gene; Address; Affect; Affective; Agonist; Anatomy; Brain; Brain Stem; Capsaicin; Cell Nucleus; Cell physiology; Cells; Chemicals; Chili Pepper; Code; Coupled; Coupling; Cues; Data; Diabetes Mellitus; Electric Stimulation; Electrophysiology (science); Emotional; Emotions; Esthesia; Feeding behaviors; Fiber; Food; Goals; Health; Human; Ion Channel; Lateral; Lead; Link; Logic; Mediating; Molecular Analysis; Mus; Neural Inhibition; Neuraxis; Neurons; Nociception; Nociceptive Stimulus; Nutritional status; Obesity; Oral; Oral cavity; Pain; Pathway interactions; Perception; Physiological; Play; Positioning Attribute; Process; Rattus; Research; Rodent Model; Role; Sensory; Signal Transduction; Site; Skin; Spices; Spinal; Stimulus; Structure; Taste Perception; Techniques; Temperature; Testing; Trigeminal Nuclei; Trigeminal System; Trigeminal nerve structure; Trigeminal subnucleus caudalis; Vanilloid; Wild Type Mouse; Work; allyl isothiocyanate; base; cell type; cold temperature; indexing; multisensory; neural circuit; neurophysiology; nutrition; optogenetics; oral pain; oral sensory; parabrachial nucleus; pleasure; postsynaptic; receptor; relating to nervous system; response; somatosensory; taste stimuli

Flavor is implicated to guide ingestive decisions that impact nutritional status and can lead to health problems in humans, such as obesity and diabetes. Flavor involves the actions of multiple sensory pathways, including neural circuits that invoke taste sensations, such as sweet and bitter, and those that give rise to oral somatosensation. Somatosensory cues elicited by foods can include temperature and pain (e.g., chili pepper burn). Neural messages about oral somatosensation are partly signaled by electrical activity in the fifth cranial nerve and brain nuclei known as the trigeminal system. The involvement of brain trigeminal pathways in flavor is poorly understood and many questions remain, including how central trigeminal neurons signal information about noxious and innocuous oral temperature. The proposed research will address this and other questions with the long-term goal of elucidating how orosensory trigeminal neurons contribute to and perform unimodal and multisensory processing relevant to flavor. Specific Aim #1 will use neurophysiological recordings from single trigeminal neurons in the mouse medulla to test the hypothesis that heterogeneous subpopulations of cells distinguish noxious from innocuous oral temperatures, focusing on the neural representation of oral cooling. Cellular function will be gauged by using antidromic electrical activation to verify projections of recorded neurons to the parabrachial nucleus, which is involved with integrative and affective processing. To define afferent inputs that reach different types of cooling-responsive orosensory cells, units will be tested with chemical agonists of transient receptor potential (TRP) ion channels that mediate thermosensation and nociception, and also recorded from mice genetically deficient for a select TRP channel implicated for cooling sensation. Specific Aim #2 will test the hypothesis that the parabrachial nucleus is a brain site of logical trigeminal and taste integration. Interaction between taste and trigeminal pathways has been discussed to contribute to flavor perception, albeit brain neurons that support merger of gustatory and trigeminal sensory signals remain undefined. There are scant anatomical and physiological data to suggest convergence of taste and trigeminal pathways arises in the parabrachial nucleus, which has been studied for separate roles in taste or pain processing. Here, we will use neurophysiological recording, stimulation, and optogenetic techniques that afford rapid and reversible inhibition of neural activity to dissect whether and how neuronal projections from medullary trigeminal nuclei reach gustatory-responsive neurons in the parabrachial nucleus. Genetically TRP-deficient mice will also be tested in recording studies to index receptors mediating somatosensory activity in parabrachial gustatory cells. Finally, we will apply optogenetics to assess how primary trigeminal afferents that reach the parabrachial nucleus interact with gustatory-sensitive neurons in this structure. Overall, these studies aim to use physiological and molecular analyses of neural circuits in mice to understand how trigeminal neurons encode oral sensory information relevant to flavor and interact with neural circuits for taste.

风味含义是指导摄入性决策，影响营养状况并可能导致健康问题 在人类中，例如肥胖和糖尿病。风味涉及多种感官途径的动作，包括 引起味觉感觉的神经回路，例如甜和苦涩，以及引起口服的那些味道 节感。食物引起的体感提示可能包括温度和疼痛（例如辣椒辣椒 烧伤）。关于口服节感的神经信息部分由第五颅中的电活动发出信号 神经和脑核称为三叉神经系统。脑三叉神经途径的涉及风味 知之甚少，仍然存在许多问题，包括中央三叉神经元如何信号信息 关于有害和无害的口服温度。拟议的研究将解决这个问题和其他问题 阐明口感三叉神经元如何贡献和执行单峰的长期目标 以及与风味相关的多感官处理。特定目标＃1将使用来自的神经生理记录 小鼠髓质中的单三叉神经元，以检验以下假设。 细胞区分有害的口服温度，重点是口服神经表示 冷却。通过使用抗胶质电气激活来验证细胞功能 将神经元记录到副核，该神经元与综合和情感加工有关。到 定义传入输入，这些输入达到不同类型的冷却反应性口感单元，将测试单位 瞬时受体电势（TRP）离子通道的化学激动剂，可介导热敏度和 伤害感受，也从遗传缺陷的小鼠中记录了与冷却有关的选择的TRP通道 感觉。特定目标＃2将检验副核核是逻辑部位的假设 三叉神经和味觉整合。口味与三叉神经之间的相互作用已被讨论到 有助于风味感知，尽管脑神经元支持葡萄和三叉神经的合并 信号仍然不确定。解剖学和生理数据很少，表明味道会收敛 三叉神经途径出现在副核中，该核心已被研究以在味道中单独的作用 或疼痛处理。在这里，我们将使用神经生理记录，刺激和光遗传技术 这提供了对神经活动的快速和可逆抑制，以剖析神经元预测是否以及如何 从髓样核中从甲状腺核中达到味觉响应性神经元。遗传 缺乏TRP的小鼠还将在记录研究中测试介导体感活性的索引受体 在止痛细胞中。最后，我们将应用光遗传学评估主要三叉神经传入的方式 到达甲状腺核核与该结构中的敏感性神经元相互作用。总体而言，这些 研究旨在使用小鼠神经回路的生理和分子分析，以了解三叉神经如何 神经元编码与风味相关的口服感觉信息，并与神经回路相互作用。