The fungiform papilla as a multi-sensory end-organ

菌状乳头作为多感觉终末器官

• 批准号: 10654839
• 负责人: Joseph Michael Breza
• 金额: $ 39.95万
• 依托单位: UNIVERSITY OF LOUISVILLE
• 依托单位国家: 美国
• 财政年份: 2022
• 资助国家: 美国
• 起止时间: 2022-07-01 至 2027-06-30
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10654839
• 关键词: Afferent Neurons; Amyloid beta-Protein; Anatomy; Attention; Behavior; Binding Proteins; Brain Stem; Burning Mouth Syndrome; C Fiber; Cell Nucleus; Central Nervous System; Characteristics; Code; Cream; Data; Electrophysiology (science); Epithelium; Esthesia; Fiber; Food; Fungiform Papilla; Gene Expression; Genes; Genetic; Genetic Identity; Genetic Markers; Goals; Housing; Image; Lateral; Light; Liquid substance; Location; Mechanoreceptors; Mediating; Modality; Mucous Membrane; Mus; Nerve Growth Factor Receptors; Neurons; Neurotrophic Tyrosine Kinase Receptor Type 3; Oral; Oral cavity; Organ; Parvalbumins; Perception; Peripheral; Peripheral Nervous System Diseases; Potato; Property; Proprioceptor; Research; Rodent; Role; Sensory; Skin; Smell Perception; Stimulus; Structure; Structure of trigeminal ganglion; Surface; Synapses; Taste Buds; Taste Perception; Temperature; Testing; Texture; Thermoreceptors; Tongue; Touch sensation; Trigeminal Nuclei; Trigeminal System; Viral; awake; experience; experimental study; feeding; mechanical stimulus; multimodality; multisensory; nerve supply; olfactory stimulus; optogenetics; oral sensory; postsynaptic neurons; receptive field; repaired; response; somatosensory; taste stimuli; tongue papilla; tool

Project Summary/Abstract Our perception of food in the mouth is a multi-modal sensory experience involving taste, olfaction, and somatosensation. All of these stimuli combine to contribute to the recognition and palatability of food. The first step leading to the perception of ‘mouth feel” in the oral cavity is activation of peripheral somatosensory neurons. Multiple classes of these trigeminal somatosensory neurons innervate the oral cavity and can be defined by the types of stimuli to which they respond. For example, low threshold mechanoreceptors (LTMRs) carry information concerning touch or mechanical stimuli. In skin, at least 7 clear subtypes of these neurons have been defined by using gene expression to relate the anatomical features of these neurons with their functions. We do not know how many specialized neuron subtypes mediate touch sensation in the tongue or their specialized anatomical and functional properties. Understanding the sensations evoked by a food stimulus requires us to determine the unique anatomical and functional properties of each LTMR subtype in the tongue. Equally important is how each LTMR’s activities are integrated with other oral sensory neuron types (i.e. taste and temperature). Toward these long-term goals we propose to use two genetic identifiers to examine trigeminal neuron subtypes innervating the fungiform (taste) papillae. Our Aims specifically test the following hypotheses: 1) Taste papillae are innervated by a Aβ LTMRs with a small receptive fields that express the neurotrophin receptor, TrkC, and that they neurons can further be divided into rapidly adapting and slowly-adapting types based on the presence or absence of Parvalbumin. 2) These Aβ LTMRs project to the to a region of the brainstem immediately adjacent to the primary taste terminal field where they activate postsynaptic neurons that are responsive to touch. 3) These Aβ LTMRs are capable of modulating responses to taste stimuli at the first gustatory synaptic relay. Successful completion of these experiments establishes the fungiform papilla as a mechanosensory end organ and provides the genetic tools to explore the contribution of a specific subtype of LTMR in the integration of sensations produced by the multi-modal food stimulus.

项目概要/摘要 我们对口腔中食物的感知是一种多模式的感官体验，涉及味觉、嗅觉和嗅觉。 所有这些刺激结合起来有助于食物的识别和适口性。 导致口腔中“口感”感知的步骤是激活外周体感 这些三叉神经体感觉神经元的多种类型支配口腔，并且可以被 由它们响应的刺激类型定义，例如低阈值机械感受器 (LTMR)。 在皮肤中，这些神经元至少有 7 种明确的亚型。 已通过使用基因表达将这些神经元的解剖特征与其 我们不知道有多少专门的神经元亚型介导舌头或触觉的感觉。 了解食物引起的特殊解剖学和功能特性。 刺激要求我们确定每个 LTMR 亚型的独特解剖学和功能特性 同样重要的是每个 LTMR 的活动如何与其他口腔感觉神经元类型相结合。 （即味道和温度）我们建议使用两个遗传标识符来实现这些长期目标。 检查支配菌状（味觉）乳头的三叉神经元亚型我们的目标是专门测试 以下假设：1) 味觉乳头受 Aβ LTMR 支配，其感受野较小， 表达神经营养蛋白受体 TrkC，并且它们的神经元可进一步分为快速适应和 根据小白蛋白的存在或不存在而缓慢适应的类型 2) 这些 Aβ LTMR 投射到。 脑干中紧邻主要味觉末梢场的区域，它们在此激活 3) 这些 Aβ LTMR 能够调节反应 在第一次味觉突触传递时品尝刺激。这些实验的成功完成建立了。 菌状乳头作为机械感觉末端器官，并提供遗传工具来探索 LTMR 的一种特定亚型，整合多模式食物刺激产生的感觉。