DIET-INDUCED PLASTICITY IN TASTE CELLS MODIFIES FEEDING

饮食引起的味觉细胞可塑性改变了进食

• 批准号: 2443626
• 负责人: JOHN I GLENDINNING
• 金额: $ 8.3万
• 依托单位: BARNARD COLLEGE
• 依托单位国家: 美国
• 财政年份: 1994
• 资助国家: 美国
• 起止时间: 1994-07-01 至 1999-06-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/2443626
• 关键词: Manduca; behavior test; behavioral /social science research tag; behavioral habituation /sensitization; biological models; caffeine; chemical stimulation; denervation; diet; eating; electrophysiology; food flavor; mathematical model; nutrition related tag; preference; response generalization; sensory feedback; sensory mechanism; stimulus /response; taste; taste buds

All animals adapt to changing environments. A key feature underlying this adaptation process is sensory plasticity, which encompasses a broad range of phenomena from alterations in responsiveness (habituation and sensitization) to more complex forms of associative learning. This proposal describes experiments that examine diet-induced plasticity in taste cells, and how this plasticity produces gustatory habituation in an important neurobiological model, Manduca sexta caterpillars. This phenomenon is of general interest because experience-induced plasticity is a prevalent, but poorly understood, feature of chemosensory systems, and it provides a tool with which to study the biological basis of a complex behavior: food preference. The focus will be on bitter taste because of its importance in poison detection. Preliminary experiments have demonstrated that two days of dietary exposure to a bitter tastant (caffeine) causes a large decrease in responsiveness (i.e., desensitization) of the bitter-sensitive taste cell (or bitter cell) to caffeine. Further, the desensitization of the bitter cell was associated with gustatory habituation to a diet treated with caffeine. These results were collected with a preparation that enables one to make repeated electrophysiological recordings from single taste cells before and after dietary manipulations make comparisons across individual caterpillars using homologous taste cells, and relate desensitization to feeding behavior in the same animal. Based on these experiments, the following specific aims were devised: (i) to determine whether prolonged exposure to any tastant that stimulates the bitter cell will produce both desensitization and gustatory habituation to that same tastant' (ii) to determine whether desensitization and gustatory habituation to one bitter tastant generalize to other bitter tastants, (iii) to determine whether the desensitization response to different bitter tastants is mediated by a common mechanism, and (iv) to determine whether desensitization is controlled by bitter compounds acting on the taste cells either systemically via the blood, directly in the absence of ingestion, or indirectly through centrifugal neural efferents. It is hoped that the proposed studies will reveal something basic about taste receptor systems that will generalize to humans. Such generalizations could provide new insights into the interaction between diet and food preference in humans, and how this interaction may contribute to eating disorders. A better understanding of the connection between intake of bitter foods and bitter sensitivity could also help explain the high rate of ingestion of toxic household substances by humans.

所有动物都能适应不断变化的环境。这背后的一个关键特征是 适应过程是感觉可塑性，它包括广泛的 反应性改变（习惯化和 敏感化）到更复杂的联想学习形式。这 一项提案描述了研究饮食诱导的可塑性的实验， 味觉细胞，以及这种可塑性如何产生味觉习惯， 重要的神经生物学模型，天蛾毛虫。这 现象是普遍感兴趣的，因为经验诱导的可塑性是 一种普遍存在但知之甚少的化学感受系统特征， 它提供了一种工具， 行为：食物偏好。重点将放在苦味上，因为 在毒物检测中的重要性。初步实验已经 证明了两天的饮食接触苦味促味剂 （咖啡因）引起反应性的大幅降低（即， 脱敏）的味觉细胞（或苦味细胞）， 咖啡因此外，苦味细胞的脱敏与 对咖啡因饮食的味觉习惯。这些结果 是用一种能让人重复 单味细胞的电生理记录， 饮食控制使个体毛虫之间的比较 使用同源味觉细胞，并将脱敏与进食相关， 同一动物的行为。基于这些实验，以下 具体目标是：（一）确定是否长期暴露于 任何刺激苦味细胞的促味剂都会产生两者 对相同促味剂脱敏和味觉习惯化，（ii） 确定是否脱敏和味觉习惯于一个苦 促味剂概括为其它苦味促味剂，（iii）确定是否 对不同苦味剂的脱敏反应是由 一个共同的机制，和（iv）以确定是否脱敏是 由作用于味觉细胞的苦味化合物控制 通过血液全身性地，在没有摄入的情况下直接，或 间接通过离心神经传出。希望广大 拟议中的研究将揭示一些关于味觉感受器系统的基本知识 这将推广到人类。这样的概括可以提供新的 深入了解人类饮食和食物偏好之间的相互作用， 以及这种相互作用如何导致饮食失调。更好的 了解摄入苦味食物和苦味之间的联系 敏感性也可以帮助解释高摄入率的有毒物质， 人类的家用物品。