Acute and Chronic Microdialysis in the Gustatory System

味觉系统的急性和慢性微透析

• 批准号: 6334771
• 负责人: JOSEPH B TRAVERS
• 金额: $ 7.35万
• 依托单位: OHIO STATE UNIVERSITY
• 依托单位国家: 美国
• 财政年份: 2001
• 资助国家: 美国
• 起止时间: 2001-04-01 至 2003-03-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6334771
• 关键词: aminoacid transport; electrochemistry; enkephalins; gamma aminobutyrate; glycine; high performance liquid chromatography; laboratory rat; mature animal; method development; microdialysis; neural information processing; neurochemistry; neuropeptides; neurotransmitters; sensory mechanism; solitary tract nucleus; stimulus /response; substance P; taste

DESCRIPTION (provided by applicant): We propose to establish microdialysis in the awake, behaving preparation as a technique for investigating amino acid transmitters and neuropeptides in the gustatory-responsive (rostral) nucleus of the solitary tract (rNST). Although microdialysis has been used in many regions of the CNS with great success, the potential of this technique has remained unexploited in the gustatory system. Salt deprivation, hunger, satiety and conditioned aversions have all been demonstrated to impact neural responsiveness in the gustatory system. The neural basis for these state-dependent changes is unknown, but, based on their role in other sensory systems, a predominant role for peptide neuromodulators, perhaps acting via interneurons utilizing excitatory or inhibitory amino acids, is a compelling hypothesis. Understanding the functional neurochemistry of gustatory processing would be greatly facilitated by the ability to monitor the release of multiple neuroactive agents in an animal actively engaged in gustatory-driven behavior. Microdialysis can meet these requirements. The present studies will provide a foundation for assessing this hypothesis by establishing the capabilities of microdialysis followed by HPLC and electrochemical detection in the first-order gustatory relay. The first experiments will monitor amino acid release in an anesthetized preparation, in which precisely controlled taste stimulation is possible. The results of these experiments will be critical in interpreting data obtained in a second series of studies which will apply microdialysis to monitor amino acid release in an awake preparation. A third series of studies will develop microdialysis for assessing the release of multiple neuropeptides, by adapting electrochemical detection techniques to this purpose. When the proposed studies are brought to fruition, future work will be directed at examining the neurochemical basis for fluctuations in gustatory sensitivity as a function of metabolic or nutritional status, and as a function of learning or task demands. The characterization of the dynamic neurochemistry associated with gustatory processing under varying homeostatic conditions offers therapeutic avenues to either increase food intake in response to cachexia or to limit intake for obesity.

描述（由申请人提供）：我们建议在 清醒，表现准备作为研究氨基酸的技术 糖反应性（tostral）核中的发射器和神经肽 孤立区（第一个）。尽管在许多地区使用了微透析 在CNS取得巨大成功的中心，这项技术的潜力仍然存在 在味道系统中未能开发。盐分剥夺，饥饿，饱腹感和 有条件的厌恶都被证明会影响神经反应能力 在味道系统中。这些依赖于州的变化的神经基础是 未知，但是，基于它们在其他感觉系统中的作用，主要角色 对于肽神经调节剂，也许是通过中间神经元起作用的 兴奋性或抑制性氨基酸是一个令人信服的假设。理解 味道处理的功能性神经化学将是极大的 通过监测多种神经活性剂的释放的能力来促进 在积极从事味觉驱动行为的动物中。微透析可以 满足这些要求。本研究将为 通过建立微透析能力来评估这一假设 然后在一阶味觉中进行HPLC和电化学检测 中继。第一个实验将监测麻醉的氨基酸释放 准备精确控制的口味刺激的准备。这 这些实验的结果对于解释在A中获得的数据至关重要 第二系列的研究将应用微透析来监测氨基酸 在清醒准备中释放。第三系列研究将发展 通过调整来评估多种神经肽的释放的微透析 电化学检测技术用于此目的。当提出的研究 被实现，未来的工作将致力于检查 神经化学基础，是味觉灵敏度波动的函数 代谢或营养状况，以及学习或任务要求的函数。 与味觉相关的动态神经化学的表征 在不同的体内稳态条件下进行处理提供治疗途径 增加食物摄入量以响应恶病质或限制摄入量 肥胖。