Mechanosensory substrates of flavor in the mammalian tongue

哺乳动物舌头中味道的机械感觉底物

基本信息

批准号：
10928383
负责人：
YALDA MOAYEDI-ESFAHANI
金额：
$ 6.43万
依托单位：
NEW YORK UNIVERSITY
依托单位国家：
美国
项目类别：
财政年份：
2023
资助国家：
美国
起止时间：
2023-09-13 至 2024-11-30
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/10928383
关键词：
Address Affect Afferent Neurons Anatomy Astringents Auditory Basic Science Behavioral Biology Cells Central Nervous System Complement Consumption Cre driver Cues Data Deafferentation procedure Dietary Factors Dietary intake Eating Energy Intake Esthesia Family Filiform Papilla Food Food Preferences Foundations Fungiform Papilla Future Ganglia Goals Health Histology Human Intake Ion Channel Ion Channel Gating Knockout Mice Knowledge Label Mechanical Stimulation Mechanics Mechanoreceptors Methods Modality Molecular Morphology Mus Nervous System Neuroanatomy Neurons Nutrient Nutritional Oral Oral cavity Organ Perception Peripheral Piezo 1 ion channel Piezo 2 ion channel Piezo ion channels Play Population Process Property Publishing Reporter Research Role SLC17A8 gene Sensory Signal Transduction Smell Perception Stimulus Structure of trigeminal ganglion Surveys Tactile Taste Perception Technology Testing Texture Tongue Touch sensation Transgenic Mice Transgenic Organisms Trigeminal System Viscosity Visual Work calcium indicator conditional knockout feeding food consumption food quality hedonic imaging study in vivo calcium imaging mechanical stimulus mechanotransduction molecular marker multisensory nerve supply pressure programs response somatosensory somesthesis tongue papilla tool

项目摘要

Project summary/abstract Flavor is a multi-sensory percept involving taste, olfaction, thermosensation and mechanosensation. Such flavor profiles affect food consumption and nutritional intake in humans. Behavioral and anatomical studies provide strong premise for a role for oral somesthesis in flavor perception, and food texture has long been appreciated as a cause of food rejection; however, mechanisms by which mechanosensory neurons influence taste in the mammalian nervous system are poorly defined. Fundamental open questions include: what are the identities of mechanosensory neurons in the tongue? What are the ion channels that underlie mammalian tongue mechanosensation? The long-term goal of this research program is to elucidate how mechanosensory neurons influence flavor perception. We previously identified putative mechanosensory endings in the tongue through anatomical analysis, yet our preliminary functional findings suggest that there are likely more classes of mechanosensory neurons innervating the tongue. The Aims proposed in this project will characterize the anatomical, functional, and molecular properties of tongue innervating mechanoreceptors (Aim 1), and identify mechanotransduction channels that underlie tongue mechanosensation (Aim 2). We use a combination of mouse transgenic technology, histology, in vivo calcium imaging, and tracing to carry out these Aims. Collectively, this research will generate a comprehensive understanding of trigeminal mechanosensory neurons that innervate the tongue, develop essential molecular tools needed for future studies on flavor perception, and provide a foundation for a strong research program in the field of flavor biology. The work outlined in these Aims will also provide necessary data for a competitive R01 application geared towards unraveling mechanosensory integration with flavor circuitry in the central nervous system.

项目概要/摘要风味是一种多感官知觉，涉及味觉、嗅觉、热感觉和机械感觉。这样的风味特征影响人类的食物消耗和营养摄入。行为和解剖学研究为口腔感觉在风味感知中的作用提供了强有力的前提，而食物的质地长期以来一直被人们所关注。被视为拒绝食物的原因；然而，机械感觉神经元影响的机制哺乳动物神经系统的味觉定义不明确。基本的开放性问题包括：舌头中机械感觉神经元的身份？哺乳动物舌头下方的离子通道是什么机械感觉？该研究计划的长期目标是阐明机械感觉神经元如何影响味道感知。我们之前通过解剖分析确定了舌头中假定的机械感觉末端，但我们的初步功能发现表明可能有更多类别的机械感觉神经元支配舌头。该项目提出的目标将描述解剖学、功能和舌头神经支配机械感受器的分子特性（目标 1），并识别机械转导舌头机械感觉的通道（目标 2）。我们使用小鼠转基因组合技术、组织学、体内钙成像和追踪来实现这些目标。总的来说，这项研究将全面了解支配舌头的三叉神经机械感觉神经元，开发未来风味感知研究所需的基本分子工具，并为风味生物学领域的强大研究项目。这些目标中概述的工作还将提供必要的竞争性 R01 应用的数据，旨在揭示机械感觉与风味的集成中枢神经系统中的电路。