Oral Somesthesis and Taste

口腔感觉和味觉

• 批准号: 7104681
• 负责人: BARRY G GREEN
• 金额: $ 35.06万
• 依托单位: JOHN B. PIERCE LABORATORY, INC.
• 依托单位国家: 美国
• 财政年份: 2001
• 资助国家: 美国
• 起止时间: 2001-07-01 至 2011-05-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7104681
• 关键词: adult human (21+); amiloride; behavioral /social science research tag; capsaicin; chemoreceptors; clinical research; cranial nerves; heat stimulus; human subject; hyperalgesia; irritation /irritant; neural information processing; neural inhibition; neuroanatomy; perceptual maskings; psychophysiology; questionnaires; sensory discrimination; sensory signal detection; sensory thresholds; somesthesis; statistics /biometry; stimulus interval; taste; thermoreception; tongue

DESCRIPTION (provided by applicant): Food selection and ingestion depend critically upon the sensory modalities of the mouth. The long-term goal of this project is to understand how the somatosensory and gustatory systems work together to serve these vital functions. Results obtained during the current funding period have provided new information about the kinds of perceptual interactions that do and do not occur between these systems as well as the psychophysical factors that underlie them. Hypotheses generated from these results will be further developed and tested in 4 specific aims. Aim 1 will investigate the effect of "active" versus "passive" tasting on perception of taste, oral somesthesis, and their perceptual interactions. Normal tasting is an active process that occurs within the context of correlated mechanical stimulation, yet taste perception has been studied almost exclusively as a passive reception of chemical stimulation. Experiments will test hypotheses that the ability to perceive some taste stimuli (particularly glutamates), chemesthetic stimuli (chemicals that produce burning or stinging sensations) and tactile stimuli (viscosity, astringency) depends on the mode of tasting and where in the mouth stimulation occurs. Aim 2 will test the hypothesis, based on new findings, that individual differences in taste perception are independent of individual differences in somatosensory perception, and that taste sensitivity is better assessed by use of a prototype taste stimulus (e.g., sucrose) than by the widely used bitter tastant PROP, to which many individuals are aguesic. Aim 3 will provide further tests of a hypothesis, based on recent findings, that bitter taste and burning 'pain' have a close perceptual relationship that arises from their common function as sensory signals of potentially harmful stimuli. Finally, aim 4 will combine psychophysical measurements with fMRI to study the central neural processing of taste and chemesthesis. The proposed study includes tests of specific hypotheses about the relationship of bitter taste to chemesthesis and the presence of a central neural 'gain' that contributes to individual differences in taste but not somatosensation. By providing new data on the perceptual properties and neural basis of normal taste, oral somesthesis, and their interactions, the proposed studies have the potential to improve clinical assessment of gustatory and oral sensory pathologies (e.g., 'burning mouth syndrome') as well as to provide new insights into their possible causes.

描述（由申请人提供）：食物的选择和摄入主要取决于口腔的感觉方式。该项目的长期目标是了解躯体感觉和味觉系统如何共同发挥这些重要功能。在目前的资助期间获得的结果提供了新的信息，感知的相互作用，这些系统之间发生和不发生，以及心理物理因素，它们的基础。从这些结果中产生的假设将在4个具体目标中进一步发展和测试。目的1将探讨“主动”与“被动”品尝对味觉知觉、口腔体觉及其知觉交互的影响。正常的味觉是一个在相关机械刺激的背景下发生的主动过程，但味觉几乎完全作为化学刺激的被动接受来研究。实验将测试以下假设：感知某些味觉刺激（特别是谷氨酸盐）、化学感觉刺激（产生烧灼感或刺痛感的化学物质）和触觉刺激（粘性、涩味）的能力取决于品尝模式和口腔中刺激发生的位置。目标2将基于新的发现来检验这一假设，即味觉感知的个体差异独立于体感感知的个体差异，并且味觉敏感性通过使用原型味觉刺激（例如，蔗糖）比广泛使用的苦味促味剂PROP，其中许多人是阿圭斯克。目标3将提供一个假设的进一步测试，根据最近的研究结果，苦味和燃烧的“疼痛”有一个密切的感知关系，从他们的共同功能，作为潜在的有害刺激的感觉信号。最后，目标4将联合收割机结合心理物理测量和功能磁共振成像来研究味觉和化学感觉的中枢神经处理。拟议的研究包括测试的具体假设的关系，苦味chemesthesis和存在的中枢神经“增益”，有助于个人差异的味道，但不是体感。通过提供关于正常味觉、口腔躯体感觉及其相互作用的感知特性和神经基础的新数据，所提出的研究有可能改善味觉和口腔感觉病理的临床评估（例如，“灼口综合征”），并提供新的见解，其可能的原因。