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.

项目摘要/摘要 我们对口中食物的看法是一种多模式的感觉体验，涉及口味，嗅觉和 节感。所有这些刺激结合在一起，有助于食物的识别和可口性。第一个 导致口腔中“口感”感知的步骤是激活周围体感 神经元。这些三叉神经体感神经元的多个类别使口腔神经化，可以是 由他们反应的刺激类型定义。例如，低阈值机制感受器（LTMR） 携带有关触摸或机械刺激的信息。在皮肤中，这些神经元的至少7个明确的亚型 已经通过使用基因表达来将这些神经元的解剖特征与它们的解剖学特征与其定义 功能。我们不知道舌头中有多少个专业神经元亚型媒体触摸感或 他们的专门解剖和功能特性。了解食物引起的感觉 刺激要求我们确定每个LTMR亚型的独特解剖和功能特性 舌头。同样重要的是如何将每个LTMR的活动与其他口服感觉神经元类型集成 （即味道和温度）。达到这些长期目标，我们建议使用两个遗传标识符 检查三叉神经元亚型，支撑真菌（味道）乳头状。我们的目标专门测试 以下假设：1）味道乳头由AβLTMR支配，其相关领域很小 表达神经营养蛋白受体TRKC，它们的神经元可以进一步分为快速适应和 基于白蛋白的存在或不存在缓慢适应的类型。 2）这些AβLTMRS项目 脑干的一个区域紧邻主要味道终端场，它们激活 反应触摸的突触后神经元。 3）这些AβLTMR能够调节响应 在第一个味觉突触继电器上品尝刺激。这些实验的成功完成确立了 真菌状乳头作为机械学末端器官，并提供了探索遗传工具来探索的贡献 LTMR的特定亚型在由多模式食品刺激产生的感觉的整合中。