The neural basis of fatty acid taste

脂肪酸味觉的神经基础

基本信息

批准号：
10456098
负责人：
Anupama Arun Dahanukar
金额：
$ 25.44万
依托单位：
TEXAS A&M 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 2024-07-31
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/10456098
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.

项目摘要脂肪代表着热量有效的食物来源，其能量量的量大约是每单位质量的碳水化合物或蛋白质。饮食脂质由三酰基甘油酸酯和脂肪组成酸和越来越多的证据表明，味道系统检测到的是游离脂肪酸。脂肪酸的高度可口味道可促进食物消耗，激活哺乳动物的奖励中心，并有助于享乐喂养，这是许多与代谢有关的疾病的基础。尽管在代谢性疾病的病因学，对于如何检测到饮食脂肪如何检测到饮食脂肪的病因促进喂养。我们已经表明脂肪酸起食欲的作用，并确定了第一个推定的脂肪酸受体在苍蝇中。该建议旨在确定细胞和神经回路原则是脂肪酸的检测和加工的基础。此外，这些实验将研究是否苍蝇能够区分不同的食欲味，以及脂肪酸和糖是否是由共享或独立的神经元电路处理。提议的实验的完成将提供对脂肪口味的详细理解，并告知可能是感官编码的基本原理在门上共享。