The neural basis of fatty acid taste

脂肪酸味觉的神经基础

基本信息

批准号：
10220938
负责人：
Anupama Arun Dahanukar
金额：
$ 1.62万
依托单位：
FLORIDA ATLANTIC UNIVERSITY
依托单位国家：
美国
项目类别：
财政年份：
2018
资助国家：
美国
起止时间：
2018-08-01 至 2021-08-06
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/10220938
关键词：
Affect Behavioral Behavioral Genetics Biological Assay Brain Carbohydrates Code Complex Consumption Desire for food Detection Dietary Fats Dietary Fatty Acid Discrimination Disease Drosophila genus Drosophila melanogaster Eating Etiology Exhibits Fatty Acids Fatty acid glycerol esters Food Functional Imaging Health Human Image Ingestion Interneurons Investigation Label Mammals Maps Measures Mediating Memory Metabolic Diseases Metabolism Modality Modeling Molecular Neurons Nonesterified Fatty Acids Nutritional Obesity Palate Population Prevalence Process Proteins Quinine Resolution Rewards Role Sensory Sensory Physiology Signal Transduction Source Sugar Acids Synapses System Taste Buds Taste Perception Time Toxic effect Training dopaminergic neuron experimental study extracellular feeding fly food consumption gamma-Aminobutyric Acid hedonic hexanoic acid in vivo inhibitory neuron insight knock-down neural circuit neuromechanism neuronal circuitry novel preference presynaptic receptor reconstitution relating to nervous system response sensor sugar taste stimuli taste system

项目摘要

Project Summary Fat represents a calorically potent food source that yields approximately twice the amount of energy as carbohydrates or proteins per unit of mass. Dietary lipids are comprised of both triacylglycerides and fatty acids, and growing evidence suggests that it is the free fatty acids that are detected by the gustatory system. The highly palatable taste of fatty acids promotes food consumption, activates reward centers in mammals, and contributes to hedonic feeding that underlies many metabolism-related disorders. Despite a role in the etiology of metabolic diseases, little is known about how dietary fats are detected by the gustatory system to promote feeding. We have shown that fatty acids function as appetitive tastants and identified the first putative fatty acid receptor in the fly. This proposal seeks to identify the cellular and neural circuit principles that underlie the detection and processing of fatty acids. In addition, these experiments will investigate whether flies are capable of discriminating between different appetitive tastants, and whether fatty acids and sugars are processed by shared or independent neuronal circuits. The completion of the proposed experiments will provide a detailed understanding of fat taste, and inform fundamental principles of sensory coding that may be shared across phyla.

项目概要脂肪是一种热量丰富的食物来源，产生的能量大约是食物的两倍每单位质量的碳水化合物或蛋白质。膳食脂质由三酰甘油和脂肪组成酸，越来越多的证据表明味觉系统检测到的是游离脂肪酸。脂肪酸的高度适口味道促进食物消耗，激活哺乳动物的奖励中心，并有助于享乐性饮食，而享乐性饮食是许多代谢相关疾病的基础。尽管在其中扮演了一个角色代谢疾病的病因学中，人们对味觉系统如何检测膳食脂肪以预防代谢疾病的机制知之甚少。促进喂养。我们已经证明脂肪酸具有促进食欲的作用，并确定了第一个假定的脂肪酸果蝇中的脂肪酸受体。该提案旨在确定细胞和神经回路的原理是脂肪酸检测和加工的基础。此外，这些实验将调查是否果蝇能够区分不同的促食欲剂，以及脂肪酸和糖是否是由共享或独立的神经元电路处理。完成拟议的实验将提供对脂肪味道的详细了解，并告知可能的感官编码的基本原理跨门共享。