GUSTATORY AFFERENT ORGANIZATION IN THE SOLITARY NUCLEUS

孤核中的味觉传入组织

• 批准号: 2014381
• 负责人: Susan P Travers
• 金额: $ 14.6万
• 依托单位: OHIO STATE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 1986
• 资助国家: 美国
• 起止时间: 1986-09-01 至 2000-12-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/2014381
• 关键词: afferent nerve; fos protein; gamma aminobutyrate; immunocytochemistry; laboratory rat; neuronal transport; neurons; neuropharmacology; quinine; solitary tract nucleus; sucrose; taste; tissue /cell culture

DESCRIPTION: (Adapted From The Investigator's Abstract) This work aims to develop a model for brainstem taste processing that takes account of the full array of sensory influences, and relates sensory responsiveness to functionally significant anatomy. Unlike most studies of central gustatory processing, our investigations make a targeted effort to analyze neurophysiological responses in the rostral nucleus of the solitary tract (rNST) and parabrachial nucleus (PBN) arising from each of several taste bud groups on the tongue and palate, and from oral somatosensory receptors. A comprehensive analysis is crucial. Both taste and somatosensory modalities are represented in these classical "gustatory" relays. Investigating the representation of different taste bud groups is vital due to their heterogeneous chemosensitivities and distinctive effects on feeding. Our previous studies demonstrated that these varied influences are organized into orderly topographies in rNST and PBN, topographies characterized both by orotopy and partial segregation between modalities. More recent evidence is suggestive of further segregation by chemical sensitivity (chemotopy). Despite orderly mapping, convergence of afferent influences onto single cells is a salient feature of processing. Convergence is important because a myriad of taste, tactile, and thermal signals combine to elicit the complex experience of flavor and influence ingestion. The proposed experiments build on these observations. In rNST, we will specify the relationship between response topography and anatomy more precisely by relating sensory characteristics to subnuclear organization and connectivity, and further investigate the topographic organization of chemosensitivity. In PBN, we will elucidate the principles by which convergent neurons sum information, and also define sensory signals impinging on the 2nd-order relay from a recently described source, the paratrigeminal nucleus. Taste and oral somatosensory information interact with visceral signals, homeostatic state, and learning to regulate eating. In particular, orosensory signals influence the amount and type of food eaten.

描述：（改编自研究者摘要）这项工作的目的是 开发一个脑干味觉加工模型， 一系列的感官影响，并将感官反应与 重要的功能解剖学 与大多数关于中枢味觉的研究不同， 处理，我们的调查作出有针对性的努力，分析 孤束吻侧核的神经生理反应 （rNST）和臂旁核（PBN），它们来自于几个味蕾中的每个 组的舌头和腭，并从口腔体感受体。 一 全面分析至关重要。 味觉和躯体感觉 在这些经典的“味觉”接力中表现出来。 调查 不同味蕾群体的代表性是至关重要的，因为它们 不同的化学敏感性和对摄食的独特影响。 我们 以前的研究表明，这些不同的影响是有组织的， rNST和PBN中的有序拓扑结构， 通过形态学和形态之间的部分隔离。 最近的证据 提示通过化学敏感性（化学选择性）进一步分离。 尽管有有序的映射，传入影响的收敛到单一的 细胞是加工的显著特征。 融合很重要，因为 无数的味觉、触觉和热信号结合联合收割机， 复杂的味道体验和影响摄入。 拟议 实验建立在这些观察的基础上。 在rNST中，我们将指定 反应地形图和解剖结构之间的关系， 将感觉特征与亚核组织联系起来， 连通性，并进一步研究地形组织 化疗敏感性 在PBN中，我们将阐明 会聚神经元汇总信息，也定义感觉信号， 从最近描述的源撞击二阶中继， 三叉旁核 味觉和口腔体感信息相互作用 与内脏信号、自我平衡状态和学习调节饮食有关。 特别是，口腔感觉信号影响食物的数量和类型 吃过了