TASTE PSYCHOPHYSICS

品味心理物理学

• 批准号: 2908065
• 负责人: LINDA MAY BARTOSHUK
• 金额: $ 39.28万
• 依托单位: YALE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 1989
• 资助国家: 美国
• 起止时间: 1989-12-01 至 2004-06-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/2908065
• 关键词: chorda tympani; clinical research; cranial nerves; genetic susceptibility; human subject; nerve injury; neurogenetics; oral facial pain; psychophysics; sensory mechanism; taste; taste buds; taste disorders; taste threshold; tongue

DESCRIPTION: (Author's Abstract) The long-term goal of this research is to understand the influence of genetic and pathological variation in taste sensations on health and quality of life. Humans show genetic variation in taste. This variation is characterized by the number of fungiform papillae (structures that house taste buds) and the ability to taste the bitterness of PROP (6-n-propylthiouracil). Because the fungiform papillae receive innervation from taste, pain, and touch neurons, those who have the highest number of papillae (i.e., supertasters) perceive more intense taste, oral burn (e.g., chilis) and oral touch (e.g., fat) sensations. Genetic taste variation is linked to distaste for bitter foods and preference for sweet and far foods (this includes fruits and vegetables, foods that are important mediators of cardiovascular disease and cancer). Genetic taste variation is also linked to alcoholism and smoking. Pathologies involving the chorda tympani nerve are linked to oral phantoms (sensations in the absence of stimulation); these occur for taste (dysgeusia) and oral pain (burning mouth syndrome). The hypothesis under evaluation is that the chorda tympani nerve (taste, anterior tongue) normally inhibits the glossopharyngeal nerve (taste, posterior tongue) and the trigeminal nerve (pain, anterior tongue). Damage to the chorda tympani thus releases that inhibition leading to intensified taste and pain sensations as well as phantoms (e.g., dysgeusia, burning mouth syndrome) in susceptible individuals. Susceptible individuals appear to be those who have the densest taste and pain innervation (i.e., supertasters). The proposal includes psychophysical and anatomical experiments. One group of experiments will use recent advances in psychophysical methodology and taste anatomy to determine the magnitude of oral sensory differences across nontasters, medium tasters and supertasters. Additional experiments will test the hypothesized release of inhibition on taste and oral burn. The chorda tympani will be anesthetized in normal volunteers. Patients will include those with acoustic neuromas in whom the chorda tympani must necessarily be surgically severed central to its cell bodies; the nerve will degenerate from the cut into the brain possibly leading to central reorganization. Patients will also include those with mastoidectomies or stapedectomies in whom the chorda tympani must necessarily be severed peripheral to the cell bodies; the nerve will degenerate from the cut into the tongue possibly altering peripheral anatomy. A final group of patients are those with taste and/or oral pain phantoms; they will be evaluated for possible damage to the chorda tympani nerve.

描述：（作者的摘要）这项研究的长期目标是了解遗传和病理变异对味觉感觉对健康和生活质量的影响。人类显示味道的遗传变异。这种变化的特征在于真菌乳头的数量（容纳味蕾的结构）以及品尝道具苦味（6-n-propylthiouracil）的能力。由于真菌乳头受到味觉，疼痛和触摸神经元的神经支配，因此那些乳头数量最多的人（即超级植物）感知到更强烈的味道，所以口服灼伤（例如，辣椒）和口服触摸（例如，脂肪）感觉。遗传味道的变化与苦味食物的厌恶和偏爱甜食和远处食物有关（其中包括水果和蔬菜，是心血管疾病和癌症的重要介体的食物）。遗传味道变异也与酒精中毒和吸烟有关。涉及鼓膜神经的病理与口服幻像有关（在没有刺激的情况下感觉）；这些出现在味道（肿瘤）和口腔疼痛（灼热的口腔综合征）中。评估中的假设是鼓膜神经（味道，前舌）通常抑制全脑性神经（味道，后舌）和三叉神经（疼痛，前舌）。因此，损害鼓膜的损害会释放出抑制抑制，从而导致易感人群的抑制作用，以及幻象（例如，dysgeusia，灼热的口腔综合征）。易感人物似乎是那些具有最密集的口味和疼痛神经支配的人（即侵略者）。该提案包括心理物理和解剖实验。一组实验将利用心理物理方法和味觉解剖学的最新进展来确定非零件，中等品调味剂和超级群体之间口服感觉差异的幅度。其他实验将测试假设的对口味和口服燃烧的抑制作用。在正常的志愿者中，将chorda鼓膜麻醉。患者将包括那些具有声学神经瘤的患者，其中丘巴尼必须在其细胞体中进行手术切断的中心。神经将从切入大脑的切割可能导致中央重组。患者还将包括那些具有乳突切除术或stapedectomies的患者。神经将从切入舌头的切割可能会改变周围解剖结构。最终的患者是患有味觉和/或口腔疼痛幻象的患者。将对它们进行评估，可能会损害鼓膜神经。