Dissecting the neural mechanisms underlying taste processing and modulation.

剖析味觉处理和调节背后的神经机制。

• 批准号: 343626
• 负责人: Gordon Michael D
• 金额: $ 45.67万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Operating Grants
• 财政年份: 2016
• 资助国家: 加拿大
• 起止时间: 2016-03-01 至 2021-03-01
• 项目状态: 已结题
• 来源: https://webapps.cihr-irsc.gc.ca/decisions/p/project_details.html?applId=343626&lang=en
• 关键词: Drosophila; Feeding; Model Systems; Modulation; Mosquitoes; Neural Circuits; Neuroscience; Sensory Integration; Sensory Processing; Taste

The sense of taste is critical to health. Taste drives us to consume specific nutrients like sweet carbohydrates or savory amino acids, and avoid foods that may be unripe (sour), spoiled, or contain potentially toxic compounds that we perceive as bitter.

味觉对健康至关重要。味道驱使我们摄取特定的营养物质，如甜味碳水化合物或可口的氨基酸，并避免生(酸)，变质，或含有潜在的有毒化合物，我们认为是苦的食物。