A new method to measure taste bud function

测量味蕾功能的新方法

基本信息

批准号：
8977502
负责人：
STEPHEN D. ROPER
金额：
$ 32.51万
依托单位：
UNIVERSITY OF MIAMI SCHOOL OF MEDICINE
依托单位国家：
美国
项目类别：
财政年份：
2006
资助国家：
美国
起止时间：
2006-04-01 至 2017-11-30
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/8977502
关键词：
Acetylcholine Adverse effects Ageusia Amiloride Biosensor Cell Communication Cells Chemosensitization Chinese Hamster Ovary Cell Chinese People Code Communities Data Diet Dyes Dysgeusia Enzymes Fatty acid glycerol esters Feedback Fiber Figs - dietary Funding Genetic Engineering Glutamates Goals Grant Gray unit of radiation dose Hamsters Heterogeneity Image Intervention Learning Measures Mediating Methods Mus Norepinephrine Obesity Outcome Output Ovary Pattern Peptides Peripheral Pharmaceutical Preparations Quality of life Reporting Research Research Personnel Sensory Serotonin Shapes Signal Transduction Sodium Chloride Substance P Synapses Taste Bud Cell Taste Buds Taste Perception Techniques Type I Epithelial Receptor Cell Type II Epithelial Receptor Cell Type III Epithelial Receptor Cell afferent nerve autocrine combat compliance behavior feeding gamma-Aminobutyric Acid novel novel therapeutics paracrine presynaptic receptor research study response signal processing sweet taste perception taste transduction transmission process uptake

项目摘要

DESCRIPTION (provided by applicant): This proposal investigates synaptic transmitters in mammalian taste buds. My Specific Aims include identifying the principal transmitters released by mouse taste cells during gustatory stimulation and determining where these transmitters act. Transmitters that have been identified to date and shown to be released by taste cells include serotonin, ATP, and norepinephrine. However, there is strong evidence that there are others, including glutamate, acetylcholine, and certain peptides. To complete the Aims, we will use a biosensor technique we developed and optimized in the previous funding period. Our biosensors consist of genetically-engineered CHO cells that are very sensitive to specific transmitters. We will use functional Ca2+ imaging to measure taste-evoked activity in taste cells and biosensors. We will correlate our findings with immunostaining for the receptors, transporters, and biosynthetic enzymes of candidate transmitters to confirm their presence and action in taste buds. This approach will allow us to answer such questions as: what are the transmitters in taste buds? Are there different transmitters for different tastes? How do taste cells interact via these transmitters? The long-term goal of this project is to construct a diagram of synaptic interactions that take place in the taste bud during taste stimulation. Understanding these interactions may help explain how different tastes (sweet, sour, salty, bitter, umami) are discriminated.

描述（由申请人提供）：该提案研究哺乳动物味蕾中的突触递质。我的具体目标包括识别小鼠味觉细胞在味觉刺激期间释放的主要递质并确定这些递质的作用位置。迄今为止已鉴定并显示由味觉细胞释放的递质包括血清素、ATP 和去甲肾上腺素。然而，有强有力的证据表明还有其他物质，包括谷氨酸、乙酰胆碱和某些肽。为了完成目标，我们将使用我们在上一个资助期间开发和优化的生物传感器技术。我们的生物传感器由基因工程 CHO 细胞组成，对特定递质非常敏感。我们将使用功能性 Ca2+ 成像来测量味觉细胞和生物传感器中味觉诱发的活动。我们将把我们的发现与候选递质的受体、转运蛋白和生物合成酶的免疫染色联系起来，以确认它们在味蕾中的存在和作用。这种方法将使我们能够回答以下问题：味蕾中的递质是什么？是否有适合不同口味的不同发射器？味觉细胞如何通过这些递质相互作用？该项目的长期目标是构建味觉刺激期间味蕾中发生的突触相互作用的图。了解这些相互作用可能有助于解释如何区分不同的味道（甜、酸、咸、苦、鲜）。