Oral Somesthesis and Taste

口腔感觉和味觉

• 批准号: 7413362
• 负责人: BARRY G GREEN
• 金额: $ 35.88万
• 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/7413362
• 关键词: Area; Brain region; Burn injury; Burning Mouth Syndrome; Burning Pain; Capsaicin; Chemical Stimulation; Chemicals; Clinical assessments; Code; Condition; Confusion; Data; Detection; Discrimination; Esthesia; Flavoring; Food Selections; Functional Magnetic Resonance Imaging; Funding; Glutamates; Goals; Grant; Individual; Individual Differences; Ingestion; Link; Masks; Measurement; Measures; Mechanical Stimulation; Mediating; Modality; Neurons; Nociception; Oral; Oral cavity; Pathology; Perception; Process; Property; Psychophysiology; Rate; Role; Savory; Sensory; Signal Transduction; Site; Smell Perception; Source; Stimulus; Sting Injury; Sucrose; System; Tactile; Taste Perception; Testing; Variant; Viscosity; Work; base; improved; insight; oral sensory; prototype; regional difference; relating to nervous system; research study; sensory system; somatosensory; somesthesis

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(申请人提供)：食物的选择和摄取在很大程度上取决于口腔的感觉方式。这个项目的长期目标是了解体感和味觉系统是如何协同工作来发挥这些重要功能的。在本供资期间取得的成果提供了关于这些系统之间发生和不发生的各种知觉相互作用以及这些系统背后的心理物理因素的新信息。根据这些结果产生的假设将在4个具体目标上得到进一步开发和检验。目的1研究“主动”品尝与“被动”品尝对味觉、口感合成及其相互作用的影响。正常的味觉是在相关机械刺激的背景下发生的一种主动过程，然而味觉知觉几乎完全被研究为对化学刺激的被动接受。实验将测试一些假设，即感知某些味觉刺激(特别是谷氨酸)、化学感觉刺激(产生灼热感或刺痛感的化学物质)和触觉刺激(粘度、收敛)的能力取决于品尝模式和口腔刺激发生的位置。目标2将基于新的发现检验这一假设，即味觉的个体差异与体感知觉的个体差异无关，并且使用原型味觉刺激(例如蔗糖)比使用广泛使用的苦味道具更好地评估味觉敏感性，许多人对苦味道具感到厌烦。目标3将根据最近的发现对一种假设进行进一步的测试，即苦味和灼热的“疼痛”具有密切的知觉关系，这种关系源于它们作为潜在有害刺激的感觉信号的共同功能。最后，目标4将结合心理物理测量和功能磁共振成像来研究味觉和化学合成的中枢神经处理。这项拟议的研究包括测试关于苦味与化学作用的关系的具体假设，以及中枢神经“增益”的存在，这种“增益”有助于个体味觉的差异，而不是躯体感觉。通过提供关于正常味觉、口腔某些感觉及其相互作用的知觉特性和神经基础的新数据，拟议的研究有可能改善味觉和口腔感觉病理(例如‘灼口综合征’)的临床评估，并对其可能的原因提供新的见解。