CRCNS: Cortical network models of taste processing: dynamics and plasticity
CRCNS:味觉处理的皮层网络模型:动力学和可塑性
基本信息
- 批准号:8077292
- 负责人:
- 金额:$ 26.82万
- 依托单位:
- 依托单位国家:美国
- 项目类别:
- 财政年份:2008
- 资助国家:美国
- 起止时间:2008-07-09 至 2013-06-30
- 项目状态:已结题
- 来源:
- 关键词:AddressAmygdaloid structureAnimalsAreaAttentionBehaviorBehavioralBrainBrain regionChildhoodClinicalCochleaComplexComputer SimulationDataDiseaseEmotionalEpilepsyEpitheliumFoodHealthHumanInvestigationLeadLearningMemoryModalityModelingMotivationNauseaNeuromodulatorNeuronsNoiseNoseObesityOral cavityPatternPerceptionProcessPropertyRattusReactionResearchResearch PersonnelRetinalRewardsRoleSchizophreniaSensorySensory ProcessSkinStimulusTaste DisordersTaste PerceptionTestingTheoretical modelTrainingchemotherapyconditioningexecutive functionexperienceinsightmodels and simulationnetwork modelsnovelrelating to nervous systemresearch studyresponsesensory stimulussimulation
项目摘要
DESCRIPTION (provided by applicant): The investigators will combine experimental studies with computational simulations to uncover the neural underpinnings of taste processing. In so doing, they will provide insight into more general facets of sensory processing, such as the cause and effect of trial-to-trial variability, the role of attentiveness on cortical activity and the mechanisms of conditioning whereby a previously palatable substance is rendered unpalatable following a single association with nausea. These studies will use simulations to assess how variability at one scale can either enhance or reduce variability at a larger scale during normal cortical functioning. The studies will also use models and simulations, to uncover what changes in connections or cellular properties in a network of neurons lead to the altered behavioral response to a sensory stimulus seen in taste learning. Taste is an important, though underutilized, modality for addressing issues of sensory processing, since it has a strong connection to behavior and survival and can produce strong, rapid yet long-lasting learning. Moreover, recently the investigators have uncovered correlated changes of neural activity with the state of attentiveness of an animal during taste processing. The investigators will test how these attention-dependent changes of neural activity arise and will use simulations to assess the possible functional role of such changes. A transformative role of the research will be to change the way the apparent randomness of trial-to-trial variability is viewed. Rather than being a nuisance in the observation of neural data, the authors aim to show that such variability is an aspect of neural activity that can both provide information about underlying activity and be beneficial for some aspects of neural processing. An understanding of the modulation of noise, variability and oscillations with attentiveness will be beneficial for addressing deficiencies in all areas of sensory processing. More specifically, these investigations of what brain processes are involved in making one tastant highly desirable and another noxious may have far-flung clinical implications for, for instance, the treatment of some forms of obesity and the alleviation of childhood taste disorders caused by chemotherapy. Furthermore, an improvement in our understanding of normal cortical activity and its modulation by attention (via neuromodulators or by executive areas of the brain) will help us better address problems of abnormal cortical activity such as epilepsy and disorders of executive control associated with schizophrenia.
描述(申请人提供):研究人员将把实验研究与计算机模拟相结合,以揭示味觉处理的神经基础。通过这样做,他们将提供对感觉处理更一般方面的洞察,例如试验之间的可变性的原因和结果,注意力对皮质活动的作用,以及先前美味的物质在与恶心的单一联系后变得不可口的条件机制。这些研究将使用模拟来评估在正常的大脑皮层功能期间,一个尺度上的可变性如何在更大范围内增强或降低可变性。这些研究还将使用模型和模拟,以揭示神经元网络中连接或细胞属性的变化会导致对味觉学习中的感觉刺激的行为反应发生变化。味觉是一种重要的、尽管没有得到充分利用的处理感觉加工问题的方式,因为它与行为和生存有很强的联系,可以产生强大、快速而持久的学习。此外,最近研究人员发现,在味觉处理过程中,神经活动与动物注意力状态的相关变化。研究人员将测试这些依赖注意力的神经活动变化是如何产生的,并将使用模拟来评估这种变化可能的功能作用。这项研究的一个变革性作用将是改变人们看待试验之间可变性的明显随机性的方式。作者的目标是表明,这种变异性是神经活动的一个方面,既可以提供有关潜在活动的信息,又有利于神经处理的某些方面,而不是在观察神经数据时造成麻烦。理解注意对噪声、变异性和振荡的调制将有助于解决感觉加工的所有领域的缺陷。更具体地说,这些关于让一种味道变得非常可口,另一种变得有害的大脑过程的研究,可能会对治疗某些形式的肥胖症和缓解化疗引起的儿童味觉障碍产生广泛的临床影响。此外,提高我们对正常皮质活动及其注意力调节(通过神经调节器或大脑执行区域)的理解,将有助于我们更好地解决与精神分裂症相关的异常皮质活动问题,如癫痫和执行控制障碍。
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
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PAUL MILLER其他文献
PAUL MILLER的其他文献
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{{ truncateString('PAUL MILLER', 18)}}的其他基金
Undergraduate and Graduate Training in Computational Neuroscience and Data Analysis
计算神经科学和数据分析的本科生和研究生培训
- 批准号:
10879351 - 财政年份:2023
- 资助金额:
$ 26.82万 - 项目类别:
Undergraduate and Graduate Training in Computational Neuroscience and Data Analysis
计算神经科学和数据分析的本科生和研究生培训
- 批准号:
10746527 - 财政年份:2023
- 资助金额:
$ 26.82万 - 项目类别:
Undergraduate and Graduate Training in Computational Neuroscience
计算神经科学本科生和研究生培训
- 批准号:
9762068 - 财政年份:2011
- 资助金额:
$ 26.82万 - 项目类别:
Undergraduate and Graduate Training in Computational Neuroscience
计算神经科学本科生和研究生培训
- 批准号:
9358696 - 财政年份:2011
- 资助金额:
$ 26.82万 - 项目类别:
Undergraduate and Graduate Training in Computational Neuroscience
计算神经科学本科生和研究生培训
- 批准号:
10001483 - 财政年份:2011
- 资助金额:
$ 26.82万 - 项目类别:
Undergraduate and Graduate Training in Computational Neuroscience
计算神经科学本科生和研究生培训
- 批准号:
9762066 - 财政年份:2011
- 资助金额:
$ 26.82万 - 项目类别:
Undergraduate and Graduate Training in Computational Neuroscience
计算神经科学本科生和研究生培训
- 批准号:
10001458 - 财政年份:2011
- 资助金额:
$ 26.82万 - 项目类别:
CRCNS: Cortical network models of taste processing: dynamics and plasticity
CRCNS:味觉处理的皮层网络模型:动力学和可塑性
- 批准号:
7615882 - 财政年份:2008
- 资助金额:
$ 26.82万 - 项目类别:
CRCNS: Cortical network models of taste processing: dynamics and plasticity
CRCNS:味觉处理的皮层网络模型:动力学和可塑性
- 批准号:
8277369 - 财政年份:2008
- 资助金额:
$ 26.82万 - 项目类别:
CRCNS: Cortical network models of taste processing: dynamics and plasticity
CRCNS:味觉处理的皮层网络模型:动力学和可塑性
- 批准号:
7860333 - 财政年份:2008
- 资助金额:
$ 26.82万 - 项目类别: