Neural Mechanisms of Mixture Suppression in Olfaction

嗅觉中混合物抑制的神经机制

• 批准号: 8810261
• 负责人: Barry Ache
• 金额: $ 34.76万
• 依托单位: University of Florida
• 依托单位国家: 美国
• 项目类别: Continuing grant
• 财政年份: 1988
• 资助国家: 美国
• 起止时间: 1988-08-01 至 1993-07-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=8810261&HistoricalAwards=false
• 关键词: Neural; Mechanisms; Mixture; Suppression; Olfaction

Odors are complex mixtures of substances. It is difficult to predict behavioral or physiological responses to odor mixtures from the responses to the individual componentsof the mixtures. Mixtures are often significantly less stimulatory than predicted, a phenomenon called mixture suppression. This is at least partly due to poorly understood interactions that occur when multiple odorants activate the olfactory pathway simultaneously. This project addresses this problem by considering several possible mechanisms in mixture suppression: namely, mutually interfering mechanisms of transduction by the receptors and inhibitory synaptic connections in the olfactory part of the central nervous system. The research animal is the spiny lobster, in which it is known that receptor and central events both contribute to mixture suppression in olfaction. Electrophysiological methods are used to determine if different odor components activate opposing transduction processes inreceptor cells. Similar methods as well as cell staining and special techniques to localize the various substances by which nerve cells communicate with each other are used to identify inhibitory cells in the central nervous system and their connections in its olfactory areas. Mixture suppression provides a specific context in which to interpret the role of these inhibitions in recognizing odor quality. Since basic molecular and cellular processes tend to be conserved in evolution, the results can be expected to contribute to the general understanding of how complex odors are recognized in animals other than lobsters, including humans.

气味是物质的复杂混合物。 很难 预测对气味混合物的行为或生理反应 from the responses响应to the individual个别components组分of the mixtures混合物. 混合物的刺激性通常比预期的要小得多， 一种叫做混合抑制的现象 这至少部分是 由于对多个时发生的相互作用知之甚少， 气味剂同时激活嗅觉通路。 这 该项目通过考虑几种可能的方法来解决这个问题。 混合抑制机制：即相互干扰 受体的转导机制和抑制 中枢神经嗅觉部分的突触连接 系统 研究动物是刺龙虾， 受体和中枢事件都有助于混合 嗅觉抑制 使用电生理方法 以确定不同的气味成分是否激活了 转导过程在受体细胞中进行。 同样的方法 作为细胞染色和特殊技术来定位各种 神经细胞相互交流的物质是 用于识别中枢神经系统中的抑制细胞 以及它们在嗅觉区的联系 混合物 抑制提供了一个特定的上下文， 这些抑制在识别气味质量中的作用。 以来 基本的分子和细胞过程往往是保守的， 进化，结果可以预期有助于 一般理解如何识别复杂的气味， 龙虾以外的动物，包括人类。